Introduction

Detroit style pizza is known for its thick, airy crust and crispy, caramelized edges. This recipe guides you through making the authentic version topped with a blend of cheeses, tangy sauce, and pepperoni. It’s a delicious twist on classic pizza perfect for sharing with family and friends.

A rectangular pan holds a deep-dish pepperoni pizza with three visible layers: the base is a golden-brown crust, the middle layer is melted, bubbly mozzarella cheese with a creamy white and light golden color, and the top layer is covered with evenly spaced, shiny, deep red pepperoni slices that have slightly curled, crispy edges. Some areas of the cheese have browned spots where it bubbled up during baking, and the pepperoni has darkened along the edges. The pan rests on a white marbled surface with a white cloth with red stripes underneath its top left corner. A metal spatula with a wooden handle lies next to the pan, and two stacked white plates are partially visible on the bottom right side of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups (11¼ oz/319 g) bread flour
1 ½ teaspoons salt
1 teaspoon instant yeast
¾ cup (6 fl oz/170 ml) warm water, lukewarm
2 tablespoons olive oil
6 oz (170 g) Jack cheese, cut into ½ inch (1 cm) dice
6 oz (170 g) mozzarella cheese, cut into ½ inch (1 cm) dice
6 oz (170 g) sliced pepperoni
1½ cups (12 fl oz/360 ml) 5 Minute Pizza Sauce

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, mix the flour, salt, and yeast together until combined.
Step 2: Add warm water and knead on medium/low speed until the dough forms a ball, about 8-10 minutes.
Step 3: Transfer the dough to a large, oiled bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
Step 4: Spread 2 tablespoons of olive oil into a Detroit-style pizza pan. Transfer the dough into the pan and stretch it to the edges.
Step 5: Cover the dough with plastic wrap and let it rest for at least 30 minutes to relax the gluten.
Step 6: Preheat the oven to 500°F (260°C) while the dough rests.
Step 7: Gently stretch the dough beyond the edges of the pan so it doesn’t shrink back during baking.
Step 8: Top the pizza with the diced Jack and mozzarella cheeses all the way to the edges of the pan.
Step 9: Dollop the pizza sauce evenly over the cheese in spoonfuls.
Step 10: Arrange the sliced pepperoni evenly over the sauce.
Step 11: Bake the pizza for about 15 minutes, until the edges are very dark and caramelized and any exposed cheese is lightly browned.
Step 12: Carefully loosen the pizza from the pan edges, transfer to a cutting board, slice, and serve.

Tips & Variations

Use a Detroit-style pizza pan or a similar rectangular steel pan to achieve the signature thick crust and crispy edges.
For extra flavor, try mixing different cheese varieties like brick cheese or cheddar with the Jack and mozzarella.
Letting the dough rest longer can improve texture and flavor.
Add vegetables like green peppers or mushrooms on top if you want more toppings.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. To reheat, bake at 350°F (180°C) for about 10 minutes to restore crispiness.

How to Serve

A close-up view of a rectangular pizza in a dark non-stick pan, showing one thick layer of melted golden-yellow cheese with some slightly browned spots, topped with a generous layer of shiny, crispy, dark red pepperoni slices that cover almost the entire surface. The pan is placed on a white marbled surface with a corner of a large shiny knife visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What makes Detroit style pizza different from other pizzas?

Detroit style pizza has a thick, airy crust baked in a rectangular pan with crispy, caramelized cheese edges. The cheese is spread all the way to the edges, creating a distinct flavor and texture.

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface for about 10-12 minutes until smooth and elastic. It requires more effort but works just as well.