Detroit Brick Cheese Blend
Wisconsin brick cubed to the edges of the pan — the only ingredient that fully captures Detroit. Substitute blend included.
Intro
Wisconsin brick is real, specific, and not the same as a deli "brick of cheese." It's a washed-rind cheese with high butterfat. Mail-order from Widmer's Cheese Cellars or Murray's. Pre-grated cheese is especially bad here — the cellulose coating prevents the frico crust from forming.
Ingredients
note · Order from Widmer's Cheese Cellars or Murray's.
note · Use this + cheddar if brick isn't available.
note · The King Arthur Baking Co. substitute. Genuinely good.
The process
- 1
Authentic — cube the brick
Cube the brick cheese into ½-inch cubes. Do not grate — cubes melt differently and form the proper texture across the pizza.
- 2
Substitute — grate & mix
If using the substitute blend, grate both the mozzarella and the cheddar (or Monterey Jack). Mix together. For more texture, cube the mozz and grate the cheddar.
- 3
Push to edges
Either way, push the cheese all the way to the edges of the pan. The cheese-touching-steel is what creates the frico (caramelized cheese) crust that defines Detroit.
✶ Pizzaiolo tipA 50/50 brick + mozzarella blend is what some pizzerias use to extend their expensive brick while keeping the flavor.
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