Detroit Style Pizza
Get ready to indulge in a slice of heaven with my take on Detroit-style pizza! This dish features a thick, buttery crust that’s baked to golden perfection and topped with a luscious layer of gooey cheese, followed by a zesty marinara drizzle. Trust me, once you try this mouthwatering combination, you'll be craving it again and again!
Prep
90
min
Cook
14
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- small pieces of sausagecook beforehand
🥛Dairy & Eggs(1)
- Munster cheeseWisconsin brick cheese
🫙Pantry Staples(1)
- plenty of oil
🍯Sauces & Condiments(1)
- dollops of sauce
👨🍳 Instructions
- 1
Start with plenty of oil in your pan and on both sides of your dough.
- 2
Gently stretch the dough to the corners of the pan.
- 3
If it doesn't want to stretch, give it like 10 minutes and come back, and then cover that with a damp towel.
- 4
Let your dough proof in the pan for at least an hour and a half.
- 5
Make sure to get plenty of cheese all the way up the edges for a nice crispy frico.
- 6
Use Munster cheese or Wisconsin brick cheese if available.
- 7
This is a toppings-under-the-sauce kind of pizza, so use small pieces of sausage or cook it beforehand.
- 8
Put some dollops of sauce on top.
- 9
Throw that in your oven at 525F for 12 to 14 minutes.
💡 Pro Tips
- ✓Use 2-3 tablespoons of oil in a 10x14 inch pan because Detroit pizza relies on oil conduction to create the signature crispy, golden crust bottom through the Maillard reaction at 450-500°F.technique2-3 tablespoons oil
- ✓Proof the dough in the oiled pan for exactly 90-120 minutes at room temperature because the gluten needs time to relax while yeast creates CO2 bubbles that give Detroit pizza its characteristic airy, focaccia-like texture.timing90-120 minutes
- ✓Layer cheese all the way to the pan edges using 8-10 oz total because the cheese creates a frico (cheese crisp) against the hot steel pan walls, forming the signature caramelized 'fender' crust.technique8-10 oz cheese
- ✓Use a 10x14 inch blue steel or seasoned steel pan because steel conducts heat 5x better than aluminum, creating the intense bottom heat needed for proper crust development and oil absorption.equipment
- ✓Apply sauce in 6-8 small dollops on top rather than spreading because this prevents the crust from steaming and maintains the contrast between crispy bottom and airy interior crumb structure.technique6-8 dollops
Share this recipe
Prep
90
min
Cook
14
min
Serves
4
people
Level
intermediate
Share this recipe
Detroit Style Pizza
Get ready to indulge in a slice of heaven with my take on Detroit-style pizza! This dish features a thick, buttery crust that’s baked to golden perfection and topped with a luscious layer of gooey cheese, followed by a zesty marinara drizzle. Trust me, once you try this mouthwatering combination, you'll be craving it again and again!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- small pieces of sausagecook beforehand
🥛Dairy & Eggs(1)
- Munster cheeseWisconsin brick cheese
🫙Pantry Staples(1)
- plenty of oil
🍯Sauces & Condiments(1)
- dollops of sauce
👨🍳 Instructions
- 1
Start with plenty of oil in your pan and on both sides of your dough.
- 2
Gently stretch the dough to the corners of the pan.
- 3
If it doesn't want to stretch, give it like 10 minutes and come back, and then cover that with a damp towel.
- 4
Let your dough proof in the pan for at least an hour and a half.
- 5
Make sure to get plenty of cheese all the way up the edges for a nice crispy frico.
- 6
Use Munster cheese or Wisconsin brick cheese if available.
- 7
This is a toppings-under-the-sauce kind of pizza, so use small pieces of sausage or cook it beforehand.
- 8
Put some dollops of sauce on top.
- 9
Throw that in your oven at 525F for 12 to 14 minutes.
💡 Pro Tips
- ✓Use 2-3 tablespoons of oil in a 10x14 inch pan because Detroit pizza relies on oil conduction to create the signature crispy, golden crust bottom through the Maillard reaction at 450-500°F.technique2-3 tablespoons oil
- ✓Proof the dough in the oiled pan for exactly 90-120 minutes at room temperature because the gluten needs time to relax while yeast creates CO2 bubbles that give Detroit pizza its characteristic airy, focaccia-like texture.timing90-120 minutes
- ✓Layer cheese all the way to the pan edges using 8-10 oz total because the cheese creates a frico (cheese crisp) against the hot steel pan walls, forming the signature caramelized 'fender' crust.technique8-10 oz cheese
- ✓Use a 10x14 inch blue steel or seasoned steel pan because steel conducts heat 5x better than aluminum, creating the intense bottom heat needed for proper crust development and oil absorption.equipment
- ✓Apply sauce in 6-8 small dollops on top rather than spreading because this prevents the crust from steaming and maintains the contrast between crispy bottom and airy interior crumb structure.technique6-8 dollops