Nothing beats a thick slice of Detroit-Style Pizza! The dough is light and airy with a crust that’s super crispy and it’s topped with two kinds of cheeses and a delicious homemade pizza sauce. This is one spectacular pie!
Holy Moly folks! Our Friday night Pizza Party has never looked so good!!
I’m not gonna lie, this summer lots of tasty things came out of my kitchen, but this Detroit-Style Pizza may have been the best!
I wish I could take credit for the entire recipe, but I give credit where credit is due, and credit for this delicious pizza dough goes to King Arthur Flour.
I saw the recipe a while back and decided it was finally time to give it a go. And I went ALL in, even treating myself to the special dark anodized pan to get that extra crispy caramelized cheese around the edges. No worries if you don’t have the special pan, a regular 9×13 metal pan will work just fine.
We don’t live anywhere near Detroit, so it’s hard to find a thick-style pizza like this one. So when I saw King Arthur Flour’s recipe I knew my family and our friends would enjoy it.
The first time I made it Sean and Casey were home to sample and they both said it was totally fabulous. Then I shared a few slices with our good friend Chris who said it was the best pizza he ever ate! I mean if that doesn’t entice you to give this recipe a try, I don’t know what will.
I know homemade pizza dough is an effort, but it really isn’t as hard as you think. You just need to take the rising time into account. And the homemade pizza sauce literally take minutes to make and you only need a few ingredients.
You’re going to love how thick and fluffy this crust is. It’s very similar to focaccia. And the bottom is perfectly crispy.
It’s not only the crust that sets Detroit-Style pizza apart from regular pizza, another big difference is that the sauce goes over the cheese, not under. And the sauce is usually added as thick lines down the pie.
Detroit-Style Pizza Dough Ingredients
- unbleached bread flour
- instant yeast
- lukewarm water
- olive oil, for greasing the pan
Homemade Pizza Sauce Ingredients
- canned crushed tomatoes
- granulated sugar
- dried oregano
- dried basil
- garlic cloves
- sea salt
- mild provolone cheese
- low-moisture mozzarella cheese
- pepperoni, sausage or veggies, optional
I added three kinds of cheese to my pie, low-moisture mozzarella, mild provolone and grated Parmesan cheese.
You guys NEED to give this recipe a try. I guarantee you will not be disappointed. And don’t forget plan ahead so you have enough time for rising. Enjoy!
A Few Cook’s Notes for Detroit-Style Pizza
You can add other toppings to the pizza if you prefer. If you would like to add pepperoni, you can add anywhere from 8-12 ounces, sliced 1/8-inch thick.
If using pepperoni, veggies or sausage, you will add it to the top of the dough right before you add the cubed cheese in the recipe.
Right after you remove the pizza from the oven you will need to run a spatula around the edges to loosen it from the pan. You will then need to let it rest for 10 minutes before transferring the pie to a board to cut into squares.
Don’t skip the Parmesan cheese around the edges of the pie before baking. It helps make the outside edges extra-crispy and caramelized.
More Delicious Italian Recipes to Enjoy
- 2 1/2 cups unbleached bread flour, I used King Arthur's
- 1 1/2 tsp. instant yeast
- 1 tsp. salt
- 1 cup lukewarm water
- 2 Tbsp. olive oil, for greasing the pan
- 1 28-oz. can crushed tomatoes
- 3 Tbsp. granulated sugar
- 2 tsp. dried oregano, plus some extra for sprinkling the pre-baked pie, if desired
- 2 tsp. dried basil
- 3-4 cloves garlic, minced
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1/2 cup grated Parmesan cheese
- 6 oz. low-moisture mozzarella, cut into 1/2-inch cubes
- 6 oz. mild provolone, cut into 1/2-inch cubes
- 8-12 oz. pepperoni, sliced into 1/8-inch thick slices
- Measure your flour by spooning it into your cup, then sweeping off excess with a knife. Mix and knead all the dough ingredients by hand or in a mixer until a shaggy dough forms.Cover the dough and allow it to rest for 10 minutes. Knead it again until it becomes smooth and elastic.Form the dough into a ball and place it in a lightly-greased bowl. Cover the bowl and allow to rest until doubled, about 2 hours.Drizzle 2 tablespoons of olive oil into a Detroit-Style pan or a 9” x 13” metal pan. Gently stretch the dough into the edges and corners of pan until it won’t stretch any more.Cover the pan, and let it rest for 15 to 20 minutes before stretching again. Repeat the rest one more time, if needed, until the dough fills the bottom of the pan. You may not need to repeat. Cover the dough and allow it to rest for 30 to 45 minutes while you prepare the sauce. In the meantime, place a rack at the lowest position of your oven, and preheat the oven to 500°F.
- Gently press the dough down with your fingers to get rid of some of the larger air bubbles. Sprinkle the grated Parmesan cheese along the edges of the dough. Top the dough with an even layer of pepperoni if using, then with the cubed cheeses. Spread the cubes to the edges of the pan.Dollop the sauce in two long rows dough the pie, as pictured. Sprinkle with some dried oregano, if desired.Bake the pizza on the bottom rack of the oven until the cheese is bubbly and the edges have turned almost black, about 15 minutes.Remove the pizza from the oven. Run a spatula around the edges to loosen from the pan. Let the pizza rest for 10 minutes, or until you can handle it. Transfer the pizza to a cutting board, cut into squares and serve.Leftover pizza will keep in the refrigerator for 5 days. Reheat in a 350°F oven until warm, 10-15 minutes.
- Add all the pizza sauce ingredients to a medium saucepan over medium heat. Stir until well combined. Simmer for 20 minutes, stirring occasionally. Remove from the heat and set aside. You will have more sauce than you need for the pie. Use as much as you prefer and refrigerate any leftovers in an airtight container in your fridge.
Recipe for pizza dough adapted from King Arthur Flour