Detroit Pizza has a thick crisp bottom chewy crust, a sweet and spicy sauce, lots of pepperoni, and the unique and undeniably delicious crisp cheesy edges that it's known for.
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Two Bite Tested
Detroit style pizza is known for a thick, crisp-bottom crust, cheese baked to the edges, and sauce spooned on top.
This recipe is popular because:
- It has a crisp bottom crust and browned cheesy edges.
- It's custmizable with whatever toppings you like.
- It has a thick chewy crust.
This recipe includes:
- Detailed ingredient notes
- Answers to frequently asked questions
- Serving and leftovers suggestions
- A recipe card with times and yield
A Note From My Kitchen
Everyone's got their favorite American-style pizza, right? I would even go as far as to say that there are pizza purists out there who swear that their region's style trumps all the others. I am not one of those people. I do not discriminate against any variety of pizza, ever.
Sometimes I like to go for a thin foldable slice in true New York fashion. And who can deny how good a slice of deep-dish Chicago-style pizza is? Not this girl. Give me a slice of New Haven clam one day and a light fresh California pie the next and I'm a happy lady. Pepperoni, sausage, veggies, even a drizzle of hot honey...I simply love it all.
I am happy to say that I am expanding my regional pizza love to the Detroit area with my newest pizza obsession: pizza Detroit style. It's a thick, rich, saucy, cheesy slice that now tops my list of favorites. Let's just say that Motor City is doing it right. I, unfortunately, don't have the luxury of flying to enjoy Detroit pizza in Detroit on a whim, so I set out to do the necessary reading and research to successfully make an authentic Detroit-style pizza pie at home.
I'm happy to say that this pizza exceeded all of my expectations and will be on regular rotation for our homemade pizza nights from now on. It's truly an unforgettable pie!
Happy cooking,
Ingredient Notes
This isn't an exhaustive list of ingredients (that's in the recipe card below), but a few important and helpful notes on some key ingredients to make this Detroit pizza recipe the best ever:
- Bread Flour - During my reading, several sources suggested bread flour as opposed to all-purpose flour for Detroit pizza dough. I went with that and the crust ends up with a great chew, but is still light and almost focaccia-like.
- Instant Yeast - Make sure you grab the instant yeast, not the active dry yeast for your Detroit pizza dough recipe. Active dry yeast needs to be activated before use, and to simplify that process, the instant yeast does the trick. Just mix in and go.
- Crushed Tomatoes - I used a can of crushed tomatoes with basil, but a regular can works, too. The tomato sauce will be dolled up with herbs and spices, so I buy what's on sale. The pizza sauce goes on top and oozes and mingles with the cheese as it bakes. Perfection.
- Brick Cheese - The cheese you use for Detroit pizza is key to whether it's going to taste like the real deal. Enter Wisconsin brick cheese. Stores here in Florida don't carry it, so I special ordered from a cheese shop in Wisconsin. You can grab brick cheese from Amazon, too. Brick cheese is a mild, buttery, cow's milk cheese with a high-fat content. If you don't plan ahead and order the brick cheese, a combination of mozzarella and Monterey Jack would be the closest substitute. I highly suggest you go the brick cheese route, though. The flavor is amazing!
- Pepperoni - I'm loving cupping pepperoni lately. Under the cheese and on top, thank you. The pepperoni makes the pie!
Frequently Asked Questions
What is Detroit Deep Dish Pizza?
Detroit, Michigan is the home of the first Detroit style pizza recipe. This thick pan crust pizza pie originated at Buddy's Rendezvous Pizzeria in Detroit in 1946. It has a light and airy thick crust with a crisp bottom thanks to the rectangular pan that Detroit-style pizzas are cooked in. A true Detroit pizza also gets its signature taste from Wisconsin brick cheese, which is rich and buttery and makes the perfect melty cheesy base for the sauce and Detroit pizza toppings on top.How Do You Make Detroit Style Pizza?
Detroit pizza starts with a sticky dough stretched in a well-oiled pan. The dough is topped with sliced pepperoni, cubed Wisconsin brick cheese spread all the way to the edges of the baking pan, more pepperoni, and, finally, sauce spooned on top. It's baked in a hot hot oven until the cheesy edges are dark, crisp, and beautifully caramelized. See below for a detailed ingredients list and instructions.How Do You Use a Pizza Stone for Detroit Pizza?
To get a nice crispy bottom crust on my pizza, I decided to use a pizza stone under my Detroit style pizza pan in the oven to give the bottom of the crust an extra pop of heat. You want to be sure that your stone is in the oven while it is preheating so that when the pizza is placed in the oven, the stone is piping hot. If you don't have a pizza stone, bake your pizza on the very lowest rack or even directly on the bottom of the oven.What is a Detroit Pizza Pan?
You can't make Detroit pan style pizza in just any old pizza pan. A Detroit-style pizza pan is a dark, rectangular, metal pizza pan that is key for motor city pizza success! This is the pizza pan for Detroit pizza that I ordered and it worked absolutely perfectly. It's a 10-inch x 14-inch non-stick anodized aluminum pan.
Two Bite Take
"Let's just say that Motor City is doing it right. This is hands down my favorite pizza!"
- Becky Tarala
Serving Suggestions
What to Serve With Detroit Style Pizza
While Detroit pizza is definitely hearty enough to enjoy on its own, it's sometimes nice to round out your meal with some tasty apps or sides. One serving is 1 square slice. Try a slice served with one of these complimentary dishes:- Keep things light and serve your pizza with a side of Grilled Bell Pepper, Tomato, and Mozzarella Salad
- Detroit Pizza and wings go together like peas and carrots, so Baked Buffalo Chicken Wings are a natural pair for your pizza
- Bust out the air fryer while your pizza is cooking and make some Air Fryer Wonton Mozzarella Sticks
- Every pizza deserves a good dip and Three Cheese Alfredo Dip makes the best pizza dip
Detroit Style Pizza Variations
- Use Italian sausage in place of some of the pepperoni.
- Add sliced mushrooms or other veggies as additional toppings.
- Use a blend of mozzarella and Monterey Jack when brick cheese is not available.
- Add sliced jalapeños for a spicy topping option.
Got Leftovers?
What To Do With Leftover Detroit Style Pizza
- Cut into bite-size pieces and toss into a chopped salad.
- Top a bowl of tomato soup with small toasted pizza croutons.
- Turn slices into pizza grilled cheese with bread and extra cheese.
How To Store Detroit Style Pizza
Store leftover pizza in an airtight container in the refrigerator.How To Reheat Detroit Pizza
My favorite way to reheat pizza is in my air fryer. I like to put the pizza on a piece of foil for easy cleanup and air fry it at 400 degrees for about five minutes.
Detroit Style Pizza
Yield: 8 square slices
Prep Time: 3 HOURS, 20 MINUTES
Cook time: 15 MINUTES
Total time: 3 HOURS, 35 MINUTES
Prep Time: 3 HOURS, 20 MINUTES
Cook time: 15 MINUTES
Total time: 3 HOURS, 35 MINUTES
Detroit Pizza has a thick crisp bottom chewy crust, a sweet and spicy sauce, lots of pepperoni, and the unique and undeniably delicious crisp cheesy edges that it's known for.
INGREDIENTS
For the dough
2 1/4 cups bread flour
1 teaspoon instant yeast
1 tablespoon kosher salt
1 cup water
olive oil
For the sauce
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes with basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon sugar
1/4 teaspoon kosher salt
For the toppings
16 ounces brick cheese, cut into 1/2-inch cubes
6 ounces thin-sliced pepperoni
For the dough
2 1/4 cups bread flour
1 teaspoon instant yeast
1 tablespoon kosher salt
1 cup water
olive oil
For the sauce
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed tomatoes with basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon sugar
1/4 teaspoon kosher salt
For the toppings
16 ounces brick cheese, cut into 1/2-inch cubes
6 ounces thin-sliced pepperoni
INSTRUCTIONS
- In a stand mixer bowl with a dough hook attachment, add the bread flour, yeast, and salt, keeping the salt and yeast on separate sides of the bowl.* Stir to combine. With the stand mixer on medium-low, add the water. Let the mixer run until the dough comes together into a rough ball. Turn the mixer off and let the dough sit for 10 minutes. Turn the mixer on and run for another 10 minutes until the dough begins to have a smooth texture.**
- With well-oiled hands, remove the dough hook from the dough and form the dough into a smooth ball. Return the dough to the mixing bowl, cover it with plastic wrap, and let sit on the counter for two hours.
- Meanwhile, make the pizza sauce. In a medium saucepan over medium-high heat, cook the garlic, oregano, and crushed red pepper in the olive oil for 1 minute. Add the crushed tomatoes, garlic powder, onion powder, sugar, and salt to the pan and stir to combine. Simmer over medium heat for 15 minutes, stirring occasionally. Set aside to cool.***
- Pour 3 tablespoons of olive oil into the bottom of your pizza pan. Transfer the dough to the pan and gently stretch it to the shape of the bottom of the pan. Stretch as far as you can without tearing the dough, let rest for 30 minutes, then finish stretching all the way to the corners.
- Preheat your oven to 550 degrees F with your baking stone on the bottom rack of the oven. Top the pizza dough with a layer of pepperoni, then the cubed cheese, making sure that the cheese goes all the way to the edges of the pan. Spoon three rows of sauce down the length of the pizza, using about three-quarters of the sauce. You won't use all of the sauce, so some can be packed away for another meal. Top with the remaining pepperoni.
- Place the pan onto the pizza stone in the oven and bake for 15 minutes.****
- Remove the pizza from the oven and use a spatula to carefully transfer it to a cutting board. Cut into 8 square slices and serve.
NOTES
*If yeast comes in direct contact with salt, the salt can kill the yeast. Keeping them on separate sides of the bowl will keep them separated enough to keep the yeast alive until incorporated into the flour.
**The dough will be smooth but is very sticky dough to the touch and may be sticking to the bottom of the bowl.
***A splatter screen can really help keep the mess down while simmering your sauce.
****To get a nice crispy bottom crust on my pizza, I decided to use a pizza stone under my pan in the oven to give the bottom of the crust an extra pop of heat. You want to be sure that your stone is in the oven while it is preheating so that when the pizza is placed in the oven, the stone is piping hot. If you don't have a pizza stone, bake your pizza on the very lowest rack or even directly on the bottom of the oven.
Author: Becky Tarala inspired by Serious Eats
*If yeast comes in direct contact with salt, the salt can kill the yeast. Keeping them on separate sides of the bowl will keep them separated enough to keep the yeast alive until incorporated into the flour.
**The dough will be smooth but is very sticky dough to the touch and may be sticking to the bottom of the bowl.
***A splatter screen can really help keep the mess down while simmering your sauce.
****To get a nice crispy bottom crust on my pizza, I decided to use a pizza stone under my pan in the oven to give the bottom of the crust an extra pop of heat. You want to be sure that your stone is in the oven while it is preheating so that when the pizza is placed in the oven, the stone is piping hot. If you don't have a pizza stone, bake your pizza on the very lowest rack or even directly on the bottom of the oven.
Author: Becky Tarala inspired by Serious Eats
Behind the Bites
Hi, I’m Becky, the creator of The Two Bite Club, where good food starts with two bites.
I’ve been cooking and sharing recipes here for years,
sharing the kinds of easy, dependable dishes that tend to become family favorites.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here!
I’ve been cooking and sharing recipes here for years,
sharing the kinds of easy, dependable dishes that tend to become family favorites.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here!
