What makes Detroit Style Pizza special is the cheese that melts to the pan’s edges, crisping into a golden, crunchy border. The dough rises thick and soft inside with a crispy, buttery crust, topped with pepperoni and striped with sauce. One bite and you’ll catch yourself reaching for the next slice.
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I love making this for Friday nights, game days, and casual get-togethers because it’s crowd-friendly and easy to prepare ahead. It’s also perfect for movie nights and potlucks since it travels well and everyone can grab a slice. It stays fresh in the fridge for 3 to 4 days or freezes well for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Detroit Style Pizza with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me show you how to make this Detroit pizza with an irresistible crispy edge and bubbly cheese all the way to the corners.
Activate the Yeast and Make the Dough
In a large bowl, combine the water and yeast, then let it sit for a few minutes until it begins to bubble and foam, indicating that the yeast is alive and ready to work.
Add the bread flour and salt, then mix until a rough, shaggy dough forms with a soft, slightly sticky texture. I like using a KitchenAid Classic Stand Mixer because it makes kneading so much easier.
Knead Until Smooth
Knead the dough on a floured surface for about 10 minutes until it’s soft, smooth, and springs back when pressed. Let the dough rise until it doubles in size so it turns light and airy when baked.
Drizzle some olive oil into your bowl, place the dough inside, and cover it with plastic wrap. Let it rise in a warm spot for about 2 hours until it’s doubled in size.
Prep Your Pan and Shape the Dough
Line your Detroit-style pizza pan with parchment and brush it well with olive oil to achieve a crispy bottom and cheesy edge. Press the dough gently toward the pan’s edges, cover, and let it rest for 30 minutes to relax the gluten.
Stretch to the Edges
After resting, the dough becomes easier to handle. Stretch it to the edges, and if it pulls back, rest for an additional 10 minutes.
Add Cheese First
Gently dimple the dough with your fingertips to release gas bubbles and make little pockets for the cheese. Sprinkle the brick cheese evenly to the edges so it melts and crisps into a golden, cheesy crust.
Top with Pepperoni and Sauce
Place the pepperoni over the cheese, then spoon the sauce in three neat rows. Keep the stripes visible for a classic look. I use a ladle with a spout to make this part easier and cleaner.
Bake Until Dark and Crispy
Preheat your oven to 500°F (260°C) or as hot as it gets. Bake for 12 to 15 minutes until the edges are dark and crispy and the cheese is bubbling and golden. The cheese around the crust should look almost burnt, and that’s what makes it so good.
Then, let it cool for a few minutes before slicing into squares.
Detroit Style Pizza
Add Preferred SourceIngredients
For the Dough:
- 2 cups bread flour
- 1 teaspoon instant yeast
- 1 ½ teaspoons salt
- 1 cup water
- Olive oil for greasing
For the Toppings:
- 1 cup homemade tomato sauce
- 12 ounces brick cheese cut into ½-inch cubes
- 12 ounces pepperoni
Instructions
- In a large bowl, combine water and yeast. Let it sit for 2–3 minutes to activate. Add flour and salt, then mix until a rough dough forms.2 cups bread flour, 1 teaspoon instant yeast, 1 cup water, 1 ½ teaspoons salt
- Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Drizzle the bowl with olive oil, place the dough inside, and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 2 hours.Olive oil
- Line a 10×8-inch Detroit-style pizza pan (or similar) with parchment paper and brush it with olive oil. Transfer the dough to the pan and press it gently toward the edges. Don’t worry if it doesn’t reach all the way yet. Cover with a kitchen towel and let rest for 30 minutes.
- After resting, stretch the dough again to reach the edges, pressing it slightly into the corners. Let rest longer if needed.
- Dimple the surface of the dough with your fingertips to release large air bubbles. Sprinkle the cubed cheese evenly over the dough, making sure it reaches the edges for that signature crispy crust.12 ounces brick cheese
- Arrange the pepperoni slices on top of the cheese. Spoon the tomato sauce in three even rows across the pizza (don’t spread it).1 cup homemade tomato sauce, 12 ounces pepperoni
- Preheat your oven to 500°F (260°C) or as hot as it can go. Bake for 12–15 minutes, until the edges are dark and crispy and the cheese is bubbling and golden brown.
- Let cool slightly before slicing and serving.
Video
Notes
- Let the dough rest between stretches: If the dough keeps shrinking back when you try to stretch it to the edges, cover it and let it rest 10–15 minutes so the gluten can relax.
- Oil the pan generously: Use plenty of olive oil to crisp the crust and fry the cheese along the edges. Brush it up the sides of the pan.
- Use brick cheese if you can find it: It’s richer than mozzarella and makes the edges extra crispy and golden. If not, mix mozzarella with white cheddar instead.
- Sauce goes on top, not under: A key part of Detroit Style Pizza is adding the sauce on top. Spoon it over the cheese and pepperoni so the crust stays crisp.
- Bake it hot and watch the edges: Bake it at a high heat until the edges are dark, crispy, and perfectly cheesy.
- Flash freeze for meal prep: Freeze leftover slices on a baking sheet in a single layer for an hour, then transfer to a container. This prevents sticking and makes it easy to grab one at any time.
Nutrition
How to Store Leftovers
Let it cool completely at room temperature, then store it in an airtight lid container in the fridge for up to 3-4 days. When reheating, use a hot skillet or oven to bring back the crispy bottom and keep the cheese soft and melty.
For longer storage, wrap slices tightly in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight and reheat in a 400°F oven until warm and crisp again.
What to Serve With Detroit Style Pizza
Detroit Style Pizza is rich and hearty, so I love serving it with a simple Caesar salad or crisp iceberg wedge salad to balance things out. Garlic knots, breadsticks, or mozzarella sticks also make great sides for feeding a crowd.
For drinks, cold beer, lemonade, or iced tea work perfectly depending on the occasion. You can also add roasted vegetables, Buffalo wings, or tangy coleslaw if you want something lighter alongside the pizza.
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