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–+ servings
Main Course

Detroit Style Pizza

Once you make your first Detroit style pizza at home, you’ll become addicted to the fluffy, focaccia-like crust and the super crispy bites of cheese that you get in every bite. At least, that’s what happened to me! Here’s your complete guide on how to make the most delicious Detroit style pizza in your own home, with or without a pizza oven.
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Yield12 slices

Equipment

INGREDIENTS

Pizza Dough
  • 300 g bread flour
  • 1 1/2 tsp instant yeast
  • 6 g salt
  • 1 c water
  • olive oil (for greasing the pan)
Pizza Sauce
  • 1 tbsp olive oil
  • 1 shallot (diced)
  • 2 garlic cloves (diced)
  • 28 oz San Marzano tomatoes (canned)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp red pepper
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
Toppings
  • 6 oz fresh mozzarella cheese (torn into pieces)
  • 6 oz white cheddar cheese (diced into 1/2" cubes)
  • freshly grated parmesan cheese (for sprinkling)

INSTRUCTIONS

Pizza Dough
  • Start by generously greasing your Detroit style pizza pan with olive oil. You want to make sure there's a good layer of olive oil because this helps crisp the crust.
  • Pour the bread flour, yeast, salt, and water into a large bowl and gently mix it together by hand until a shaggy dough forms. It's ok if there's a few dry spots.
  • Cover the dough and rest it for 10 minutes.
  • Knead the dough until it becomes smooth an elastic. Form the dough into a ball and cover it in a thin layer of olive oil, turning it so it's coated on all sides.
  • Cover the bowl and let it rest until doubled in size, about 2 hours.
  • Transfer the dough to the Detroit style pizza pan and gently stretch it to the edges of the pan. It won't stretch all the way and that's ok.
  • Cover the pan and let the dough rest for about 20 minutes before stretching it into the corners again. Repeat again, if necessary, until the dough covers the bottom of the pan.
  • Cover the pan and let it rest for 45 minutes as you prepare the sauce and toppings.
Pizza Sauce
  • Heat the olive oil in a medium pan over medium heat.
  • Add the shallot and the garlic, and cook on LOW heat for at least 10 minutes. This ensures that the shallot and garlic tenderize but do not burn.
  • Add the San Marzano tomatoes and their juices, as well as all of the seasonings. Mash the San Marzano tomatoes with a fork or potato masher until it's chunky but without large pieces.
  • Bring the sauce to a simmer, and then cover the pan and let it cook on low heat for about 45 minutes, stirring occasionally.
  • Add more salt or pepper, to taste.
Pizza Assembly
  • Top the dough with an even layer of mozzarella cheese and white cheddar cheese, paying special attention to the edges (this will make sure you get a nice crispy, cheesy crust on the pizza)!
  • Add two stripes of sauce on top, and a sprinkling of the parmesan cheese.
  • If using a pizza oven: Heat the pizza stone to 650 F, which you can check with an infrared thermometer. Turn the flame down to the lowest setting and slide the pan inside of the pizza oven, close to the front so it's not too close to the flame. Rotate the pan every 2 minutes for a total of 15 minutes, until the cheese is melted, the edges are crispy, and the top is lightly browned.
  • If using a traditional oven: Position a rack in the lowest position in the oven, and preheat to 500 F. Place the pan on the rack and bake for about 15 minutes, until the cheese is melted, the edges are crispy, and the top is lightly browned.
  • Cool the pizza in the pan for a few minutes before transferring to a cutting board. Slice and serve!