Steel-Pan Detroit Style Brisket Pizza with BBQ Sauce and Jalapeños
When you’ve got leftover smoked brisket, this Detroit-style brisket pizza is the ultimate second act. Imagine a thick, airy crust with crisp edges, a blanket of melty mozzarella, smoky Gouda, and tender slices of brisket. A few slices of fresh jalapeño add just the right pop of heat and brightness, while a sweet and tangy BBQ sauce ties everything together. This isn’t just pizza; it’s a backyard smokehouse baked in a steel pan until the cheese caramelizes and the crust turns golden. Cooking it over the grill brings fire-roasted character that turns leftovers into something unforgettable.
Detroit Style BBQ Brisket Pan Pizza with Smoked Gouda and Jalapeños
Glenn Connaughton
6
20 minutes
2 3/4
530
American
Main Dish
This pizza wouldn’t be what it is without my wife Vida’s pizza dough—a recipe she created for me years ago that’s now the foundation for every grilled pizza night we share. Her dough bakes up with a perfect balance of soft, airy crumb and a crisp, golden crust that holds up to bold toppings. Here, it carries the rich, smoky flavor of leftover brisket, creamy mozzarella, and slices of smoked Gouda that melt into every bite. Fresh jalapeño adds just enough bright heat to balance the sweet tang of BBQ sauce, creating a flavor that’s equal parts bold, smoky, and satisfying. Baked in a steel pan over indirect heat, this pie delivers the crackle of Detroit-style crust with a true backyard BBQ twist.
Ingredients
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- 1 teaspoon honey
- 1 teaspoon active dry yeast
- 1 cup warm water (about 100 degrees Fahrenheit)
- 2½ cups all-purpose flour, more if needed
- 1 teaspoon kosher salt
- Extra virgin olive oil, for the bowl and dough
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- 8 ounces leftover smoked brisket, thinly sliced
- 8 ounces low-moisture mozzarella cheese, cubed or shredded
- 4 ounces smoked Gouda cheese, sliced
- 1 cup BBQ sauce (homemade or store-bought)
- 1 fresh jalapeño, thinly sliced
- Extra virgin olive oil, for greasing the pan and finishing
Directions
- Activate the Yeast: In a small bowl, combine honey, yeast, and warm water. Stir to dissolve and let rest for 3 minutes, until foamy and bubbling.
- Mix the Dough: In the bowl of a stand mixer fitted with the dough hook, combine flour and kosher salt. Add the yeast mixture and mix on low speed until the dough begins to come together.
- Knead the Dough: Increase to medium speed and knead for 8 minutes until the dough pulls from the sides but remains soft and slightly sticky on the bottom.
- First Rise: Lightly oil a large bowl and your hands with olive oil. Transfer the dough into the bowl, cover, and let rise for 1 hour at room temperature.
- Shape and Proof: Knock down the dough and shape into a rectangle. Place in a well-oiled 10-by-14-inch steel Detroit-style pan. Let rest uncovered for 20 minutes, then gently stretch the dough to the edges. Cover and proof for 1 additional hour.
- Preheat the Grill: Set up your grill for indirect heat at 500 degrees Fahrenheit. Use a pizza stone or heat deflector under the cool zone if available.
- Assemble the Pizza: Evenly distribute mozzarella and smoked Gouda over the dough, pushing the cheese to the edges to create those caramelized corners. Spoon the BBQ sauce in 2 to 3 racing stripes across the top of the cheese. Arrange the brisket slices and fresh jalapeño slices over the sauce.
- Grill the Pizza: Place the steel pan over indirect heat, close the lid, and grill for 25 to 30 minutes, rotating once if needed, until the crust is golden and the cheese is bubbling.
- Rest and Slice: Remove from the grill and let rest for 5 minutes. Loosen the edges with a spatula, transfer to a cutting board, and slice into squares.
