Detroit Style Pizza Recipe

Introduction

Detroit Style Pizza is known for its thick, airy crust and crispy, cheesy edges topped with savory pepperoni and rich cheese. This recipe guides you through making the iconic rectangular pizza at home with a beautifully chewy dough and classic toppings.

Ingredients

• 2 1/4 cups bread flour (or all-purpose flour)
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon granulated sugar
• 1 cup warm water, about 115-120°F
• 1 tablespoon olive oil, plus more for the pan & as needed
• 3/4 cup pizza sauce (we love using Rao’s)
• 8-ounce brick low-moisture mozzarella cheese, cut into cubes
• 4-ounce brick fontina cheese, cut into cubes
• 5 ounces sliced pepperoni
• Freshly chopped basil, for garnish (optional)
• Crushed red pepper and/or hot honey, for serving (optional)

Instructions

1. Step 1: Generously oil a dark, aluminum 9×13-inch baking pan, coating the entire bottom and slightly up the sides. Set aside.
2. Step 2: In a stand mixer bowl with a dough hook, or a large mixing bowl, whisk together flour, yeast, garlic powder, salt, and sugar. Add warm water and olive oil. Mix on lowest speed for 30 seconds or stir until dough looks coarse and shaggy.
3. Step 3: Scrape down bowl sides as needed. Increase speed to medium and mix for 30-60 seconds until dough becomes smooth, cohesive, and slightly sticky. If mixing by hand, knead until smooth and supple.
4. Step 4: Transfer dough to the greased pan. Coat fingers with oil if dough is sticky, then gently dimple the dough without stretching it fully over the pan. Cover with a kitchen towel or plastic wrap and let rise in a warm spot for 20 minutes.
5. Step 5: Every 20 minutes, remove cover and dimple dough again, gently spreading it closer to the edges. Repeat this process twice more until dough relaxes enough to fill the pan completely. Cover and let rise while preheating the oven, about 45 minutes.
6. Step 6: Move an oven rack to the lowest position and preheat the oven to 500°F.
7. Step 7: Spread pizza sauce evenly over the dough surface. Top with cubed mozzarella and fontina cheeses, covering up to the edges. Arrange sliced pepperoni evenly on top, allowing overlap.
8. Step 8: Bake the pizza for 15 minutes, rotating the pan halfway through, until cheese is bubbly and golden brown with crispy, slightly charred pepperoni edges.
9. Step 9: Let pizza cool in the pan for 5 minutes. Carefully remove it onto a cutting board. Slice and garnish with fresh basil, crushed red pepper, or a drizzle of hot honey if desired before serving.

Tips & Variations

• Use a dark aluminum pan for the best crispy crust; a well-oiled pan helps create the signature crunchy edges.
• For a more complex flavor, try mixing part bread flour with all-purpose flour or adding a teaspoon of dried herbs to the dough.
• Substitute or add other toppings like sautéed onions, mushrooms, or different cheeses such as provolone for variety.
• Letting the dough rest multiple times during the rise improves texture and stretchability.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 375°F oven to keep the crust crispy. Avoid using the microwave to prevent a soggy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used if bread flour isn’t available, though the crust may be slightly less chewy and airy.

What kind of pan works best for making Detroit Style Pizza?

A dark, well-oiled aluminum 9×13-inch pan is ideal to develop the crispy, caramelized cheese edges that define this pizza style.

Detroit Style Pizza Recipe

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★★★★★

4.7 from 62 reviews

• Author: Harry
• Total Time: 1 hour 35 minutes
• Yield: 1 large 9×13 inch Detroit Style Pizza (serves 4-6) 1x

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Description

Detroit Style Pizza is a rectangular, deep-dish pizza known for its thick, airy crust with a crispy, cheesy edge. This recipe uses a mix of mozzarella and fontina cheeses, a robust tomato sauce, and plenty of pepperoni slices, baked to perfection in a generously oiled pan for that signature caramelized bottom and edges. Enjoy a deliciously crispy and cheesy pizza with tender dough and perfectly cooked toppings.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 1/4 cups bread flour (or all-purpose flour)
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon granulated sugar
• 1 cup warm water, about 115–120°F
• 1 tablespoon olive oil, plus more for the pan & as needed

Toppings

• 3/4 cup pizza sauce (we love using Rao’s!)
• 8-ounce brick, low-moisture mozzarella cheese, cut into cubes
• 4-ounce brick, fontina cheese, cut into cubes
• 5 ounces sliced pepperoni

Garnish (Optional)

• Freshly chopped basil
• Crushed red pepper
• Hot honey

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Instructions

1. Prepare the Baking Pan: Generously oil a dark, aluminum 9×13-inch baking pan, coating the entire bottom and a bit up the sides. Set aside to prevent sticking and to help develop the crispy crust.
2. Make the Dough: In the bowl of a stand mixer fitted with the dough hook attachment or a large mixing bowl, whisk together the flour, yeast, garlic powder, kosher salt, and sugar. Add the warm water and 1 tablespoon olive oil. Mix on the lowest speed for 30 seconds or stir with a spatula until you get a coarse, shaggy dough.
3. Knead the Dough: Scrape down the bowl as needed. Increase the speed to medium and mix for another 30-60 seconds until the dough forms a smooth, cohesive, slightly sticky ball. Alternatively, knead by hand until smooth and supple.
4. First Rise with Dimples: Transfer the dough into the greased pan. Oil your fingers if sticky, then gently dimple the dough with your fingers without stretching it fully to avoid tearing. Cover the pan with a towel or plastic wrap and let it rest and rise in a warm location for 20 minutes.
5. Stretch and Rest in Intervals: Every 20 minutes, remove the cover and dimple the dough again, gently coaxing it closer to the edges without stretching forcefully. Repeat this twice more. After the final dimple, the dough should cover the entire pan surface touching the edges. Cover and let rest again for around 45 minutes while preheating your oven.
6. Preheat Oven and Position Rack: Move an oven rack to the lowest position near the oven floor and preheat the oven to 500°F (260°C) to enable a crispy bottom crust.
7. Assemble the Pizza: Evenly spread the pizza sauce over the dough covering the whole surface. Top with cubed mozzarella and fontina cheeses evenly distributed up to the edges. Finish by layering the sliced pepperoni, overlapping as needed; they will shrink and crisp while baking.
8. Bake: Place the pan on the lowest oven rack and bake for about 15 minutes. Rotate the pan halfway through baking. The pizza is ready when the cheese is bubbly with golden brown edges, and the pepperoni slices are shriveled and slightly charred.
9. Cool and Serve: Let the pizza cool in the pan for 5 minutes. Carefully transfer the pizza onto a cutting board. Slice with a pizza cutter or sharp knife. Garnish with fresh chopped basil, crushed red pepper, and/or a drizzle of hot honey if desired. Serve and enjoy!

Notes

• Using a dark aluminum pan helps achieve the signature crisp and caramelized crust on the bottom and sides.
• Dimpling the dough multiple times during rising helps stretch it gently without tearing, creating an even rectangular shape.
• The oven rack should be placed at the lowest position to mimic the high heat from a traditional Detroit pizza oven and help crisp the bottom crust.
• Letting the pizza rest before slicing helps the cheese settle and prevents it from sliding off.
• You can substitute cheeses if needed, but low-moisture mozzarella and fontina are preferred for meltability and flavor.
• The pepperoni tends to shrink and crisp nicely during baking, so don’t skimp on the amount.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Pizza
• Method: Baking
• Cuisine: American

Keywords: Detroit Style Pizza, Deep Dish Pizza, Crispy Crust Pizza, Pepperoni Pizza, Mozzarella Pizza, Fontina Cheese Pizza, Pan Pizza