Of all the styles of pizzas, I have found Detroitstyle pizza the trickiest to get right. When I first began experimenting, I found the finished pizzas to be too thick, too gummy, too doughy, and too heavily topped. I also couldn’t figure out how to achieve those enviable lacy frico crusts flooding my Instagram feed.

But when I focused on getting the crust right, everything else fell into place. Here are my three biggest tips for getting it right:

1. Use a highhydration dough.
2. Allow for a long fermentation at each phase of the process.
3. Parbake it.

A few more notes:

For best results, use a scale to measure.

• Find the recipe here: https://pizzaeveryfriday.substack.com...

Preorder Pizza Night here: https://alexandracooks.com/pizzanight/ (thank you!!)

If you are new here, ​Pizza Night​ will be published next April and includes 52 pizza and 52 salad recipes, one combination for every week of the year, as well as five simple desserts.