detroit style pizza

This Detroit-Style Pepperoni Pizza has a thick, delicious yeasted crust.It’s topped with the perfect amount of sauce, melty cheesy and a blanket ofpepperoni cups. And while most recipes require a 24-hour ferment, this recipetakes a fraction of the time! 

Detroit Style Pizza

Olive oil ((for pan, dough and stretching))

all-purpose flour

salt

Fleischmann's RapidRise ® Yeast

water

provolone (cubed)

mozzarella

pizza sauce

pepperoni cups

Pour 2 tablespoons of olive oil into a 9x13-inch baking pan. The darker the aluminum, the better. This will give you a better crust.

In a bowl, mix together the all-purpose flour, salt and instant yeast.

Pour in the warm water and 1 tablespoon olive oil and mix again. The dough will be pretty wet and that’s ok!

This is a different type of pizza dough; it will be kinda wet so don&#039;t sweat that too much. Just knead it up or mix it up until it becomes cohesive.

Dip your fingers into the olive oil from the pan and transfer the dough to the greased baking pan. Dimple the dough using your fingers. We’re going to do this every 15 minutes until it reaches the edges.  We have to stretch the dough slowly to ensure zero ripping of the dough. Cover the dough with a clean kitchen towel or plastic wrap and allow to rise in draft-free place in your kitchen/house and set a timer for 15 minutes.

Return to the dough and remove the plastic wrap/towel and dimple the dough once more, spreading it close to the edges of the pan--it should be about half way to the edges by now. Cover once more and set another timer for 15 minutes.

Return to the dough and dimple and stretch the dough, using extra olive oil on your hands as needed, until it reaches the edges and corners of the pan. Cover the pan and set a timer for 1 hour. This is the last rise required!

To Make the Pizza Dough:

Preheat oven to 500 degrees F.

Uncover the dough and spread the pizza sauce on top of the pizza dough, smoothing it out until it reaches the edges. This pizza doesn’t really have a crust exterior so be sure to take it to the edges too.

Top it with the cubed provolone (if using) and sprinkle with mozzarella. I like to add some cubes of the aged provolone close to the edge of the pan so it gets all crispy.

Add the pepperoni cups on top and be sure to place them overlapping and very close together. It should look like a blanket of pepperoni.

Transfer to the oven and bake for 7 minutes, rotate the pan 180 degrees. And then bake for an additional 7 minutes, until the edges are golden brown and the cheese is all melty and bubbling.

Allow to cool for about 5 minutes and then transfer to a large cutting board. Slice it up with a sharp knife and serve!

To Assemble and Bake the Pizza:

How to make a homemade pizza sauce recipe that’s sure to make pizzas taste so much better! This sauce is quick and easy to make, freezes well, and has zero mystery ingredients. 

The Best Homemade Pizza Sauce

tomatoes

olive oil

onions

oregano

basil

red pepper flakes

garlic, pressed

sugar

TOMATOES: Pour the tomatoes into a large bowl...

TOMATOES: Pour the tomatoes into a large bowl and using your hands, kitchen shears, or an immersion blender, break the tomatoes down so that they’re chunky but not completely liquid.

AROMATICS: In a medium saucepan placed over medium...

AROMATICS: In a medium saucepan placed over medium heat, heat the olive oil, grated onions, oregano, basil, and red pepper flakes. Allow them to cook for 3-4 minutes, stirring frequently so nothing sticks or burns. Add garlic and continue to cook for another 30 seconds to a minute.

SIMMER: Add the prepared tomatoes along with the...

SIMMER: Add the prepared tomatoes along with the sugar and salt. Let the sauce reach a simmer, then lower the heat to medium-low and allow the sauce to simmer for 30 minutes. Taste and adjust with additional seasonings as desired. If you like a more concentrated tomato flavor you can continue to simmer the sauce for up to 15 more minutes. Ue the sauce for pizzas immediately or allow to come to room temperature before storing in containers. 

The BEST Detroit Style Pizza recipe is cheesy and chewy with crispy edges! The toppings are spread all the way to the edges and it is baked to perfection. Nothing beats a slice of this!

+ 2 Tbsp lukewarm water

yeast

bread flour*

sea salt

Pizza Sauce*

cheese

natural casing Pepperoni (, thinly sliced)

parmesan cheese

Make dough: Stir all ingredients together in a bowl or stand mixer. Knead for several minutes, until the dough is smooth and elastic.

First rise: Place in a well-greased bowl, turning once in the bowl to coat in oil, then cover and allow to rise for 2 hours. (Don&#39;t skimp on the rise times!)

Press into pan: Oil the bottom and sides of a pizza pan*. Stretch dough into a rectangle and lay into pan(s). Cover and rest for 15 minutes, to allow the gluten to relax. Without handling the dough too much, gently spread the dough all the way to the edges of the pan, poking it into the corners, in a flat even layer (there’s no “crust” edge in Detroit pizza).

Second rise: Rise again for 2 hours, or until the dough has risen about 1/3 way up the pan.

Preheat oven to 450 degrees F. I recommend baking the pizza on a pizza stone, or if you don&#39;t have a pizza stone, use a baking sheet, and allow it to preheat in the oven.

Add cheese: sprinkle cheese all over the dough, making sure it covers all the way to the edges.

Add sauce: spoon pizza sauce into 2-3 lines/stripes going down the pan, over cheese—you don’t want to cover all the cheese in sauce.

Add pepperoni, laying it in a single layer over the top. Lightly sprinkle parmesan on top.

Bake for 15-20 minutes, or until cheese is golden and bubbly. Cool for a few minutes in the pan before slicing into squares.

https://content.jwplatform.com/videos/rJpGxzDI.mp4

The BEST Detroit Style Pizza recipe is cheesy and chewy with crispy edges! The toppings are spread all the way to the edges and it is baked to perfection.

Detroit-Style pizza is simple to make with this recipe that comes together in a few hours. If you love the way Detroit-style pizza has a crispy, cheesy edge and a pillowy center, you will love this pizza recipe!

Detroit-Style Pizza

Flour

g Instant yeast

g kosher salt

Add all dry ingredients to a stand mixer with a dough hook and mix to combine

Add the water and mix for 3 minutes on medium speed or until all flour has been saturated with liquid and a shaggy dough has formed.

Cover and allow to rest for 10 minutes

Continue mixing with the dough hook for 10 minutes until most of the flour has come clean from the side of the bowl.

Brush your baking pan liberally with olive oil.

Form the dough into a ball and lightly press it into an oval

Wipe any excess oil from the pan and place the dough in the pan to rest overed for 30 minutes

Stretch the dough to the edges of the pan or as close as you can get it while maintaining an even layer.

Allow the dough to rest for 2-4 hours or until it has doubled.

At this point, the dough should either be touching the edges of the pan or can be stretched to touch the edges. If the dough is still too tight, allow it to rest for another 15-30 min covered, and then perform the final stretch.

Preheat your oven to 475F.

Top the pizza with a thin layer of cheese and par-bake for 10 minutes.

Remove the pizza from the oven and add a thick layer of cheese around the edges of the pizza pan.

Top with any of your preferred toppings and sauce if desired.

Return to the oven and bake for another 8-10 minutes or until the cheese is fully melted and crispy along the edges.

If you refrained from saucing earlier, feel free to sauce at this point in streaks across the top of the pizza.

Use a sturdy spatula and release the sides and bottom of the pizza from the pan.

Cut into squares and serve.

An easy recipe to make the best ever Detroit Style Pizza with vegan toppings including vegan pepperoni from scratch. Everyone loves this pizza and the result is so tasty, perfect for lunch, dinner, and parties with family and friends.

flour

sachet instant yeast

tbsp olive oil

tomato sauce

wt. oz green olives

wt. oz black olives

cup, shredded vegan cheese

wt. oz smoked tofu

paprika

tsp chili flakes

garlic powder

tsp caster sugar

mustard seeds

tsp balsamic vinegar

mirin

Prepare a standing mixer

Prepare a standing mixer with the hook attachment.

Add all the Detroit-style

Add all the Detroit-style pizza ingredients in the bowl of the standing mixer: the flour, yeast, olive oil, salt, and yeast. Mix at medium speed for 15 minutes.

Your dough will feel

Your dough will feel a bit sticky. That's normal. Transfer it to a bowl, cover it with a damp towel, and proof for 60 minutes.

In the meantime, let's

In the meantime, let's do the vegan pepperoni. Preheat the oven to 280C/350F.

Place all pepperoni ingredients

Place all pepperoni ingredients in a blender and mix until everything is fully combined. You should get a crumbly, slightly damp mixture.

Transfer the mixture to

Transfer the mixture to a sheet of baking paper. Cover with cling film and using a rolling pin, roll the mixture to create a thin layer.

Remove the cling film

Remove the cling film and bake in the centre of the oven for about 15 minutes or until the ends start to brown a little and the mixture feels fairly dry,

Allow it to cool

Allow it to cool for about 5-10 minutes, then using a small round cookie cutter, create circles in the pepperoni mixture. Those will be your pepperoni slices. Set aside.

Now back to the

Now back to the pizza dough. Take a rectangular tray and line it with baking paper. Drizzle the baking paper with olive oil. You can use a pastry brush to ensure all sides are fully oiled.

Transfer the proofed dough

Transfer the proofed dough to the rectangle tray. Add a little oil to our hands. Now stretch the dough to be the size of your baking tray. Don't knead the dough. Simply use your fingers to stretch it as much as you can. You can press your fingers into the dough to make it thinner and stretch it also.

Let it rise again

Preheat the oven to

Using a pastry brush,

Using a pastry brush, gently brush the tomato sauce over the top of your dough. Be very gentle as you don't want to knock any of the air from the dough.

Add salt and basil.

Add salt and basil. Scatter the olives, add the vegan pepperoni slices and the grated vegan cheese.

Bake in the centre

Bake in the centre of the oven for 30 minutes. When ready, remove the pizza from the oven and let it cool for about 10 minutes. Remove the baking paper and place it directly onto the baking tray. Cut and serve. Enjoy!

How to make Detroit Style Pizza

With its distinctive brick shape, thick, fluffy base, crispy crust and stunning cheesy edges – aka the “frico” or the caramelized cheese crown – Detroit-style pizza is distinctive in look and flavor. Since its invention sometime in the 1940s, it’s become one of the most popular pizza styles around.  In 1946, Buddy’s Rendezvous, a bar owned by Gus Guerra, was struggling to make money. Gus decided to add new items to his menu and just happened to have a few unused blue steel industrial utility trays, which he thought would make a good Sicilian-style pizza. The trays helped the dough keep its soft and airy crust while also allowing the exterior to be soaked through with oil. Who exactly came up with the dough recipe is under debate (maybe Guerra’s wife, Anna, or an “old Sicilian dude named Dominic”) but what’s fact is that its roots are, indeed, Sicilian.  On top of the dough, Gus often included pepperoni, followed by a generous portion of brick cheese from Wisconsin all the way to the edges of the pan, followed by more toppings, and the final touch: streaks of red sauce, honoring the history of the automotive roots of the Motor City.  Soft on the inside and crunchy on the surface, in our version, we use mozzarella, cheddar and lots of pepperoni for a hit of salt and spice. Comforting, filling and highly addictive, this nod to the original Detroit-style pie is hard to beat. 

Detroit-style Pizza

For the dough::

(350 grams) strong bread flour

(260 grams) warm water

(10 grams) salt

For the topping::

(80 grams) shredded cheddar cheese

(120 grams) pizza sauce

For the dough:

Add the water, yeast, and olive oil to the bowl of a stand mixer. Add the flour and salt, then mix the dough on a low to medium speed for 5 minutes, or until all the ingredients are thoroughly combined and you have a smooth, silky dough with good elasticity. Tip: If you don't have a stand mixer, mix the ingredients with a wooden spoon or your hands, then knead by hand until a smooth dough forms, about 15 minutes. 

Cover the bowl with plastic wrap (clingfilm) or a kitchen towel and leave it to proof at room temperature for about 3 to 4 hours or until the dough has doubled in size.  Tip: If you prefer to cold proof the dough, at this point you should put it in the fridge for 72 hours, then take it out 2 to 3 hours before cooking. Allow the dough to return to room temperature before continuing the following steps.

Generously drizzle the bottom and sides of your baking pan with olive oil. This will help the pizza develop a nice crust and ensure your base is crunchy. 

Transfer the dough to the pan and ‘dimple’ it with your fingers; using the pads of your fingers, gently press the surface of the dough, shaping and pushing the dough into the corners. Cover the dough and leave it to rest at room temperature for about 30 minutes.

Once the dough has relaxed and become more pliable, dimple it again using your fingers, pushing it towards the corners of the pan. 

Fire up your oven and allow it to preheat for 15 to 20 minutes. Aim for 650 °F (340 °C) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. 

For the toppings:

Once the oven is preheated, add the cheese, making sure to pay particular attention to the edges – this will create the “frico” or cheesy, crusty crown. Add the pepperoni, followed by 2 stripes of sauce on top.

Check that the oven is up to 650 °F (340 °C), then turn the flame down to its lowest setting. Place the pan at the front of your oven so it’s not too close to the flame. If your oven has a door, leave it on while it’s cooking. At the start of the bake, use your pizza oven gloves to rotate the pan every 2 minutes so the bottom bakes evenly as it draws heat from the stone. Bake the pizza for 10 to 15 minutes, depending on the crust's thickness and the pan's size.

Tip: If the flame is coloring your pizza too fast, turn the flame off for 3 to 5 minutes.

When finished, remove the pizza from the pan using a spatula and let it rest on a cooling rack for 2 minutes. Slice into 4 pieces, serve and enjoy!

Homemade Vegetarian Detroit-style Pizza Recipe - Soft bread and chewy, crispy cheesy crust meets your favorite pizza sauce! 

Homemade Vegetarian Detroit-style Pizza Recipe

mozzarella cheese

Roma tomato, sliced

Black pepper

Dissolve the sugar in lukewarm water. Once the sugar is all dissolved, add the yeast and let it bloom for about 10 minutes. 

In a large bowl, mix together the salt and 2 cups of flour. Add the yeast mixture and stir to mix. Slowly add the rest of the flour and knead the dough until it comes together. This will take about 10 minutes. 

In a 9 x 13 non-stick metal pan, add 3 to 4 tablespoons of olive oil to the pan. Make sure to coat all the corners and sides of the pan by using a brush. 

Place the dough in the pan and try to flatten the dough to cover the bottom of the pan. Flip the dough a couple of times to coat it completely with the olive oil that's added to the pan. If the dough does not cover the bottom of the pan, don't worry. The dough will rise and eventually cover the whole pan. Cover the pan loosely with a plastic wrap or a kitchen towel and let it rise until the dough fills the baking pan, about 2 hours. 

Preheat the oven to 450 to 475F (either temperature works).

If the dough has risen unevenly, gently tap the dough with your fingertips to make the even surface. Be careful not to deflate the dough completely. 

Spread the pizza sauce evenly on top of the dough. 

Sprinkle the cubed cheese and shredded mozzarella cheese on top.

Place the tomato slices and sprinkle them with some black pepper. 

Bake the pizza in the oven for 17 to 20 minutes until all the cheese melts. 

Take the pizza out of the oven and let it cool for a couple of minutes. 

Using a spatula, loosen up the edges of the pizza in the pan. The pizza should slide out. Slice them into 12 pieces and serve. 

This recipe was AMAZING!!  I doubled the recipe so that my family of 5 could eat two meals out of it (dinner and lunch the next day) and it was so delicious.  We all loved it, even my pickiest eater. This recipe is a keeper!

Love this pizza crust. Like others, I, too prefer thin crust. This crust isn't like a ton sitting in your stomach. I use my own recipe for the sauce so the crust is all I can comment on.

Just made the crust, and it was excellent. I added 2 tsp garlic powder to the crust. Definitely will make it again.

Sadly, this recipe fell short for me. Big Detroit style pizza fan here, so I’ve even got the right pan. My edges and bottom looked nice and crisp with some lovely carmelization. Toppings were good. The issue I had was with the crust. It was fluffy and thick, but was lacking the rich flavor and slight chewiness of signature Detroit style pizza. Basically, we felt as if we were eating pizza made on fresh and fluffy homemade bread. After taking a second look at your pictures, I can see your crust had a similar texture and crumb structure. It wasn’t bad, but it wasn’t Detroit style pizza to us. When I think of Detroit style pizza, I think of bread meets focaccia flavor and texture. Wondering if a different type of flour or longer rise would help?

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Top 7 detroit style pizza recipes from across the web

The most viewed detroit style pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Detroit Style Pizza

The Best Homemade Pizza Sauce

Detroit Style Pizza

Detroit-Style Pizza

Detroit Style Pizza

Detroit-style Pizza

Homemade Vegetarian Detroit-style P...

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