If you’ve ever bitten into a slice of cheesy, crispy, and absolutely soul-satisfying pizza, then you’re going to flip for this Detroit Style Pizza Recipe. I love this recipe because it nails that iconic thick crust and oozy cheese edge that Detroit pizzas are famous for – and it’s easier than you’d think! Stick around, and I’ll walk you through every step so you can enjoy that perfect golden crust and rich sauce right at home.
Why You’ll Love This Recipe
- Effortless Crispy Crust: That cheese-to-edge crispiness is what I’m all about, and you’ll get that every time with this recipe.
- Fluffy, Yet Chewy Dough: I learned the secret stretch and fold technique that makes the dough light but sturdy enough to hold all that deliciousness.
- Customizable Toppings: You can make it your own, whether you’re a pepperoni lover or want to swap out the sauce – I’ve got you covered.
- Hands-On Tips and Tricks: From prep to serving, I’ll share what I learned so you can avoid common pizza-making pitfalls.
Ingredients You’ll Need
The ingredients for this Detroit Style Pizza Recipe are simple but key — choosing the right cheese and oil really makes a difference in flavor and texture. I always recommend using Wisconsin Brick Cheese if you can find it—it’s what gives this pizza its signature melt and caramelized edges.
- All purpose flour: Great for developing that classic chewy crust without being too dense.
- Kosher salt: Enhances flavor and helps the yeast work its magic.
- Instant yeast: Gets the dough rising quickly without any fuss.
- Extra virgin olive oil: Both in dough and for the pan, it adds subtle flavor and helps achieve that crispy crust.
- Lukewarm water: Perfect temperature to activate the yeast without killing it.
- Butter: For greasing the pan, contributing to that golden crust.
- Cheese (Wisconsin Brick Cheese or Low-Moisture Mozzarella): Cubed cheese is essential for melting all the way to the edges and creating those irresistible crispy edges.
- Pepperoni: Adds that spicy, savory punch every Detroit Style pizza needs.
- Pizza or Marinara Sauce: A bright, slightly tangy sauce to balance all the richness.
- Basil leaves and Garlic cloves: For a fragrant homemade garlic basil oil that takes the flavor up a notch.
- Salt and pepper: To taste in your garlic basil oil and dough.
Variations
I love how flexible this Detroit Style Pizza Recipe is — you can really make it fit your family’s tastes or dietary needs. Over time, I’ve played around a lot, and here are some tweaks you might enjoy.
- Vegetarian Variation: Swap the pepperoni for grilled veggies like mushrooms, bell peppers, or zucchini; it’s just as satisfying, and my family can’t tell the difference.
- Spicy Kick: Add sliced jalapeños or sprinkle some chili flakes on the sauce – it brings a lovely heat without overpowering the cheese.
- Gluten-Free Dough: I haven’t perfected this yet, but using a pizza mix with xanthan gum helps hold that stretchy structure.
- Cheese Mix: Try blending brick cheese with smoked mozzarella for a smoky twist that’s simply heavenly.
How to Make Detroit Style Pizza Recipe
Step 1: Mix the Dough Like a Pro
Start by combining your flour, kosher salt, instant yeast, olive oil, and lukewarm water in a large bowl. I love using a wooden spoon or Danish whisk here — you want to mix until you have a shaggy dough where all the flour feels moistened. Don’t worry if it seems sticky, that’s a good sign. Cover it with a tea towel and let it rest for about 30 minutes to kickstart the gluten development.
Step 2: Stretch and Fold Magic
Here’s where the dough gets that beautiful structure. Wet your hands and gently grab one side of the dough, stretch it upwards, then fold it over the center. Rotate the bowl 90 degrees and do it again. Repeat two more times until you’ve come full circle. This helps build strength without kneading. Cover and rest for 30 minutes, then repeat 2–3 more rounds over the next couple of hours. The dough will go from shaggy to smooth and elastic — that’s exactly what you want!
Step 3: Oil the Pan and Transfer
Grease your baking tray with butter and olive oil — this combo creates a golden crisp crust that’s so iconic for Detroit Style Pizza. Gently fold your dough like a letter, flip it so the seam is on the bottom, and place in the pan. Cover and let it rest for 1.5 to 2 hours until it’s puffy and almost double in size.
Step 4: Stretch the Dough to Fit
If your dough hasn’t spread to the edges yet, oil your hands lightly and gently coax the dough into the corners. Punch out most of the large air bubbles with your fingers – you want a relatively even layer. This step ensures an even bake and that signature thickness.
Step 5: Top With Cheese and Pepperoni
Now the fun part! Scatter those cheese cubes generously all over the dough, making sure you press some right up against the pan edges. This is the key to the crispy cheese crust that makes you want to keep eating slice after slice. Then, top with your pepperoni slices, letting them nestle among the cheese.
Step 6: Bake, Sauce, And Finish Baking
Pop your pizza into a fully preheated 450°F (230°C) oven on the bottom rack for about 15 minutes. Then, pull it out and spoon your pizza or marinara sauce in parallel lines or dollops — this helps the crust underneath stay crispy, and you still get that fresh sauce goodness. Back into the oven it goes for another 5 to 8 minutes until the edges are golden and bubbly.
Step 7: Make Garlic Basil Oil and Serve
While your pizza finishes baking, blitz basil leaves, garlic cloves, olive oil, salt, and pepper in a small food processor. Once your pizza’s ready, run a butter knife around the pan edge to loosen and slide it out onto a cooling rack. Drizzle that fragrant garlic basil oil over top, slice, and get ready to wow yourself and anyone lucky enough to share this with you!
Pro Tips for Making Detroit Style Pizza Recipe
- Use the Right Cheese: I found that Wisconsin Brick Cheese melts beautifully and crisps evenly; if you can’t find it, low-moisture mozzarella is your next best bet.
- Don’t Skip the Stretch and Fold: This method creates tender, airy dough without kneading, and it reduces the risk of over-working your dough.
- Oil the Pan Generously: That butter and olive oil combo creates the best caramelized edges — don’t be shy here!
- Sauce It Later: By adding sauce halfway through baking, you prevent a soggy crust and keep the pizza bubbly and crisp.
How to Serve Detroit Style Pizza Recipe
Garnishes
I always drizzle my homemade garlic basil oil over the pizza just before serving — it adds a pop of freshness and beautiful aroma. Sometimes, I sprinkle a little extra fresh basil or crushed red pepper if we’re feeling spicy. It’s these final touches that really make your Detroit Style Pizza stand out.
Side Dishes
One of my go-to pairings for this pizza is a simple arugula salad with lemon vinaigrette — the peppery greens balance the richness perfectly. Also, roasted garlic green beans or even crispy garlic knots alongside make the meal feel extra special without stealing the show.
Creative Ways to Present
If you’re serving this for a gathering, I like to cut the pizza into smaller, bite-sized squares for easy snacking. Layering the pizza atop parchment paper on a wooden board with some fresh herbs scattered around elevates the look. Trust me — everyone will think you ordered from a fancy pizzeria.
Make Ahead and Storage
Storing Leftovers
Once cooled, I wrap leftover slices tightly in plastic wrap or store in an airtight container in the fridge. This keeps the crust from getting soggy overnight. I’ve found that leftovers taste great the next day with a quick reheat.
Freezing
If you want to prep ahead, this pizza freezes well. I recommend freezing it after the first bake (before the sauce step). Wrap it tightly in foil and freeze for up to 2 months. When ready, thaw in the fridge, add sauce, then finish baking. It saves time and still tastes fresh!
Reheating
I reheat leftovers in a skillet over medium heat or in the oven at 375°F until warmed through and the crust crisps back up. Microwaves make the crust soggy, so I avoid those. This way, every bite remains close to freshly baked.
FAQs
-
What makes Detroit style pizza different from other pizzas?
Detroit style pizza is known for its thick, airy crust baked in a square pan with cheese pressed all the way to the edges, forming a crispy, caramelized cheese crust unique to this style. The sauce is usually added after a partial bake, helping keep the crust crisp.
-
Can I use other cheeses if I can’t find Wisconsin Brick Cheese?
Absolutely! Low-moisture mozzarella is a great substitute. For best results, cube it so it melts evenly and helps create that lacy crispy edge along the pan.
-
Do I need a special pan for Detroit style pizza?
An ideal Detroit style pizza pan is rectangular and allows for the cheese to crisp along the edges. While you can use a regular baking tray, investing in a Detroit-style pan will give you the most authentic crust and cheese caramelization.
-
Can I prepare the dough ahead of time?
Yes! You can prepare the dough a day ahead and let it ferment in the fridge overnight. This adds flavor and saves you time on pizza day. Just bring it to room temperature before stretching.
Final Thoughts
I absolutely love how this Detroit Style Pizza Recipe delivers such a satisfying crust-to-toppings ratio, and I hope you’ll enjoy making it as much as I do. It’s become a favorite in my kitchen for lazy weekends and special gatherings alike – and with these tips, you’ll get pizza magic every time. Go ahead, grab your pan and give it a try; you might just impress yourself and your friends with this homemade classic!
Print
Detroit Style Pizza Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings (6 slices)
- Category: Pizza
- Method: Baking
- Cuisine: American
Description
Classic Detroit-Style Pizza features a thick, airy crust baked in a rectangular pan with Wisconsin brick cheese pressed against the edges to create a crispy, caramelized cheese crust. Topped with pepperoni and spooned with marinara sauce after baking, then finished with a flavorful garlic basil oil drizzle for a deliciously unique pizza experience.
Ingredients
Dough
- 2¼ cups All purpose flour (300 grams)
- 1¼ tsp Kosher salt (7 grams)
- 1¼ tsp Instant yeast (4 grams)
- 1½ tbsp Extra virgin olive oil (18 grams)
- 1 cup Lukewarm water (250 grams)
Pan Preparation
- 1 tsp Butter
- 2 tbsp Extra virgin olive oil
Toppings
- 2 cups Cheese (cubed; use Wisconsin Brick Cheese or Low-Moisture Mozzarella)
- 1 cup Pepperoni
- 1½ cups Pizza or Marinara Sauce
Garlic Basil Oil
- ¼ cup Basil leaves
- 1-2 Garlic cloves
- 3 tbsp Olive oil
- Salt and pepper to taste
Instructions
- Mix the Dough: In a large bowl, combine the all-purpose flour, kosher salt, instant yeast, extra virgin olive oil, and lukewarm water. Mix thoroughly using a fork, wooden spoon, or Danish whisk until a shaggy, fully hydrated dough forms. Cover the bowl with a tea towel or plastic wrap and let it rest for 30 minutes.
- Stretch and Fold: Wet your hands and gently stretch and fold the dough by grabbing one side, pulling it up, and folding it over. Rotate the bowl 90 degrees and repeat this process two more times while scraping down any dough stuck to the bowl’s sides. Cover and let rest for another 30 minutes.
- Repeat Stretch and Fold: Perform the stretch and fold every 30 minutes, completing 3 to 4 rounds over a 2-hour period. The dough should become smoother and more elastic.
- Transfer to Pan and Proof: Grease a baking tray with butter and extra virgin olive oil. Transfer the dough to the prepared pan, folding it gently like a letter, then flip it seam-side down. Cover and let it rest for 1.5 to 2 hours until it has risen noticeably.
- Preheat Oven: Preheat your oven to 450°F (230°C).
- Stretch the Dough in the Pan: Using lightly oiled hands, stretch the dough to fill the pan’s corners evenly. Use your fingers to gently punch out most of the air bubbles, aiming for an even layer touching all edges.
- Add Cheese: Distribute cubed cheese evenly over the dough, ensuring pieces press right up against the edges of the pan. This will create a crispy, caramelized cheese crust.
- Add Pepperoni Cups: Layer the pepperoni slices evenly over the cheese.
- First Bake: Place the pan on the bottom rack of the preheated oven and bake for about 15 minutes until the crust starts to brown and the cheese begins to melt.
- Add Sauce: Remove the pizza from the oven and spoon the pizza or marinara sauce in parallel lines or dollops over the top, leaving some cheese and pepperoni exposed to prevent sogginess.
- Finish Baking: Return the pizza to the oven and bake for another 5 to 8 minutes, until the edges are golden and crisp and the cheese is bubbly and blistered.
- Make Garlic Basil Oil: While the pizza bakes, process basil leaves, garlic cloves, olive oil, salt, and pepper in a small food processor until blended to make a fragrant garlic basil oil.
- Remove and Dress: Use a butter knife or spatula to loosen the pizza from the pan edges. Transfer the pizza to a cooling rack to keep the crust crisp. Drizzle the garlic basil oil over the pizza, slice, and serve immediately.
Notes
- Detroit-Style Pizza is unique due to its rectangular metal pan baking, which allows cheese to melt against the edges forming a crispy, lacy crust.
- Use Wisconsin Brick Cheese if available for the authentic cheese texture and flavor, alternatively low-moisture mozzarella works well.
- Spoon sauce after the initial bake to prevent the pizza from becoming soggy.
- The stretch and fold technique enhances dough strength and texture without kneading.
Nutrition
- Serving Size: 1 slice
- Calories: 545 kcal
- Sugar: 3 g
- Sodium: 1346 mg
- Fat: 33 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 45 mg
