Detroit Style Pizza
I've been making Detroit Style Pizza on repeat because the crispy, caramelized cheese edges and thick, airy crust are irresistible. Brick cheese gets spread all the way to the pan edges where it melts and crisps into those signature dark, almost-burnt corners that taste incredible. The pepperoni sits on top of the cheese, and the sauce gets striped across in rows, which is exactly how authentic Detroit pizzerias do it. I make this for Friday nights, game days, and casual get-togethers because it's crowd-friendly and easy to prepare ahead. It stays fresh in the fridge for 3 to 4 days or freezes for up to 2 months.
Ingredients
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 10x8-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
Calories: 684kcalCarbohydrates: 35gProtein: 30gFat: 46gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 112mgSodium: 2045mgPotassium: 381mgFiber: 2gSugar: 2gVitamin A: 746IUVitamin C: 3mgCalcium: 426mgIron: 2mg
Tried this recipe?Let us know how it was!