How to make the Best Detroit Pizza

Detroit-Style Pan Pizza 

Detroit-style pizza has been gaining popularity in recent years for its unique thick crust, crispy edges, and delicious toppings. If you want to learn how to make the best Detroit pizza right in your own kitchen, follow these expert tips and tricks.

Serves: 4 servings

Prep Time: 40 minutes

Cook Time: 60 minutes

Total Time: 4 hours 10 minutes

What makes Detroit pizza different?

Detroit pizza is known for its rectangular shape, thick and airy crust, and the cheese that goes all the way to the edges, creating a crispy, caramelised cheese crust. The sauce is typically ladled on top of the cheese, giving it a distinctive look and flavour.

Choosing the right ingredients

For an authentic Detroit pizza, you'll need high-quality bread flour, which will give your crust that perfect chewy texture. Use brick cheese, a blend of white cheddar and mozzarella, for that signature cheesy crust. And don't forget the pepperoni – cupping pepperoni slices will crisp up and release their flavourful oils as they bake.

The key to a perfect crust

To achieve that light and airy crust with crispy edges, you'll need to let the dough rise slowly in a well-oiled pan. This process allows the dough to develop flavour and texture, resulting in a perfect base for your toppings.

Ingredients:

For the Dough:

• 300g bread flour
• 5g instant yeast
• 9g salt
• 220g water
• Extra-virgin olive oil, as needed

For the Sauce: 

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• Dash red pepper flakes
• 1 (800g) can crushed tomatoes
• 1 teaspoon granulated garlic powder
• 1 teaspoon granulated onion powder
• 1 tablespoon sugar
  
  

• Kosher salt, to taste

To Finish:

• 12 ounces brick cheese, cut into 1/2-inch cubes (or substitute with Jack/cheddar + low-moisture mozzarella)
• 12 ounces high-quality pepperoni, thinly sliced (optional)

Instructions:

1. Make the Dough: Stand Mixer: Combine flour, yeast, and salt in a stand mixer bowl with a dough hook. Add water and mix on low until a rough ball forms. Let rest for 10 minutes. Mix on medium-low until smooth and elastic (about 10 minutes).Food Processor: Combine flour, yeast, and salt in a food processor. Pulse to combine, then add water and process until a ball forms (about 30 seconds). Process for 30 seconds more.By Hand: Combine flour, yeast, and salt in a bowl. Add water and stir to form a rough ball. Let rest for 10 minutes. Turn out and knead until smooth and elastic (about 10 minutes).Transfer dough to a bowl, cover, and let rise in a warm place for about 2 hours.
   
   
2. Stand Mixer: Combine flour, yeast, and salt in a stand mixer bowl with a dough hook. Add water and mix on low until a rough ball forms. Let rest for 10 minutes. Mix on medium-low until smooth and elastic (about 10 minutes).
   
   
3. Food Processor: Combine flour, yeast, and salt in a food processor. Pulse to combine, then add water and process until a ball forms (about 30 seconds). Process for 30 seconds more.
   
   
4. By Hand: Combine flour, yeast, and salt in a bowl. Add water and stir to form a rough ball. Let rest for 10 minutes. Turn out and knead until smooth and elastic (about 10 minutes).
   
   
5. Transfer dough to a bowl, cover, and let rise in a warm place for about 2 hours.
   
   
6. Prepare the Dough in the Pan: Oil a Detroit-style pan (or two 8x8" cake pans) with olive oil.Transfer dough to the pan(s) and spread as much as possible, covering with plastic wrap. Let rest for 30 minutes.Stretch the dough again to reach the edges. Cover and set aside.
   
   
7. Oil a Detroit-style pan (or two 8x8" cake pans) with olive oil.
   
   
8. Transfer dough to the pan(s) and spread as much as possible, covering with plastic wrap. Let rest for 30 minutes.
   
   
9. Stretch the dough again to reach the edges. Cover and set aside.
   
   
10. Make the Sauce: Heat olive oil in a saucepan over medium heat. Add garlic, oregano, and pepper flakes. Cook until fragrant.Add tomatoes, garlic powder, onion powder, and sugar. Simmer until reduced to about 3 cups. Season with salt.
    
    
11. Heat olive oil in a saucepan over medium heat. Add garlic, oregano, and pepper flakes. Cook until fragrant.
    
    
12. Add tomatoes, garlic powder, onion powder, and sugar. Simmer until reduced to about 3 cups. Season with salt.
    
    
13. Assemble the Pizza: Preheat oven to 550°F (or as high as possible).Press down on the dough to remove air bubbles.Layer half of the pepperoni (if using) over the dough.Top with cheese, spreading to the edges. Add remaining pepperoni.Spoon sauce evenly over the pizza.
    
    
14. Preheat oven to 550°F (or as high as possible).
    
    
15. Press down on the dough to remove air bubbles.
    
    
16. Layer half of the pepperoni (if using) over the dough.
    
    
17. Top with cheese, spreading to the edges. Add remaining pepperoni.
    
    
18. Spoon sauce evenly over the pizza.
    
    
19. Bake: Bake on the lowest oven rack for 12-15 minutes, or until edges are black and bubbly and cheese is lightly browned.Let cool slightly on a trivet or towel before slicing and serving.
    
    
20. Bake on the lowest oven rack for 12-15 minutes, or until edges are black and bubbly and cheese is lightly browned.
    
    
21. Let cool slightly on a trivet or towel before slicing and serving.