Makes: 1 rectangular 10 × 14-inch pizza
Servings: 6–8 slices
Prep time: 25 minutes
Rise time: 2–4 hours
Cook time: 15–18 minutes
Difficulty: Intermediate
Ingredients
Dough
- 2¼ cups bread flour, 285 grams
- ¾ cup plus 2 tablespoons warm water, 210 grams
- 1 teaspoon instant yeast
- 1 teaspoon fine sea salt
- 1 teaspoon sugar
- 1 tablespoon olive oil, plus more for the pan
Toppings
- 8 ounces low-moisture mozzarella, shredded
- 4 ounces brick cheese, shredded
- 25–30 pepperoni slices
- ¾ cup thick pizza sauce
- 2 tablespoons grated Parmesan, optional
- 1 teaspoon dried oregano, optional
Cheese substitute: If brick cheese is unavailable, use a mixture of mozzarella and mild white cheddar or Monterey Jack.
Instructions
1. Make the dough
In a large bowl, combine the warm water, yeast, and sugar. Let the mixture rest for about 5 minutes.
Add the bread flour, salt, and olive oil. Stir until a sticky dough forms.
Knead by hand for 6–8 minutes, or mix with a dough hook for about 5 minutes, until the dough is smooth and elastic. Detroit-style dough is wetter and stickier than traditional pizza dough.
2. Let the dough rise
Cover the bowl and let the dough rise at room temperature for 1–2 hours, or until approximately doubled in size.
3. Prepare the pan
Generously coat the bottom and sides of a dark metal 10 × 14-inch Detroit-style pizza pan with olive oil.
Transfer the dough to the pan. Gently press it toward the corners. If the dough pulls back, let it rest for 15 minutes and press it again.
Cover the pan and let the dough rise for another 45–60 minutes.
4. Preheat the oven
Preheat the oven to 500°F. Place an oven rack in the lower third of the oven.
5. Assemble the pizza
Press the dough gently into the corners one final time.
Place half of the pepperoni directly on the dough.
Spread the shredded cheese evenly across the pizza, making sure the cheese reaches all the way to the edges of the pan. Cheese touching the pan creates Detroit pizza’s signature crispy, caramelized crust.
Add the remaining pepperoni.
Spoon the pizza sauce over the cheese in two or three long stripes. Detroit-style pizza sauce traditionally goes on top of the cheese.
6. Bake
Bake for 15–18 minutes, until the crust is golden brown and the cheese around the edges is dark, crispy, and caramelized.
If the top browns too quickly, loosely cover it with aluminum foil during the final few minutes.
7. Remove from the pan
Run a thin metal spatula or knife around the edges immediately after baking.
Carefully lift the pizza from the pan and transfer it to a cutting board. Let it rest for 5 minutes.
8. Slice and serve
Cut the pizza into rectangular or square pieces. Finish with Parmesan and oregano, if desired.
Quick Pizza Sauce
Combine:
- 1 cup crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- Pinch of sugar
- Pinch of crushed red pepper, optional
Simmer for 10–15 minutes, until thickened.
Detroit Pizza Tips
- Use a dark metal pan for the crispiest bottom and edges.
- Do not use fresh mozzarella; it contains too much moisture.
- Push the cheese completely against the pan’s edges.
- Use a thick sauce so the pizza does not become watery.
- For extra crispness, place the pan directly on the lowest oven rack for the final 2 minutes.