Detroit Style Recipe

Mix and autolyse

In a large bowl or stand mixer bowl, combine 4.5 cups bread flour, 1.5 tsp instant yeast, 1 tsp sugar and 2 tsp salt. Add 1.875 cups lukewarm water (around 95–105°F / 35–40°C) and 2 tbsp olive oil. Mix on low until a shaggy dough forms (about 2–3 minutes by mixer) or use a spoon until no dry pockets remain.

Let the dough rest (autolyse) for 20 minutes covered. This helps hydration and gluten development.

Knead and bulk ferment

After resting, knead the dough in the mixer with a dough hook on medium-low for 5–7 minutes until smooth and slightly tacky but not sticky. Alternatively, perform 4–5 sets of stretch-and-folds in the bowl at 10-minute intervals. Cover the bowl and let the dough bulk ferment at room temperature (70–75°F / 21–24°C) for 1.5–2 hours, or until roughly doubled.

If you have time, refrigerate the dough overnight (8–24 hours) for better flavor. Bring to room temperature for 1 hour before using if refrigerated.

Lightly oil two 10x14-inch Detroit pizza pans (or two similar square/rectangular high-sided pans) with the additional oil for pan and dust very lightly with the 2 tbsp cornmeal/semolina. Cornmeal prevents sticking and helps crisp the bottom.

Shred or cube 5 cups whole milk mozzarella and shred 2 cups Tillamook White Cheddar. Keep cheeses cold until assembly to minimize melting before baking.

Stir the 1.5 cups signature pizza sauce. Season with 1 tsp Sicilian oregano, 1/4 tsp salt and 1/8 tsp black pepper if desired. Keep sauce at room temperature for easier spreading.

Divide the dough into two equal portions (each will make one 10x14 pizza). Lightly oil your hands and gently press each portion into a rough rectangle.

Place each portion into an oiled pan. Let the dough rest 5 minutes, then gently stretch it with your fingers to fill the corners and edges. It should reach the pan edges; if it springs back, rest another 5–10 minutes and continue.

Proof

Cover the filled pans loosely with plastic wrap or a damp towel and proof at room temperature for 40–60 minutes, or until the dough puffs and fills the pan more fully (it should be noticeably airy but not overproofed).

Preheat oven to 500°F (260°C) with a rack in the upper third of the oven. If using a convection oven, 475°F (245°C) is acceptable. Position an empty baking steel or stone on an adjacent rack if you like extra bottom heat (optional).

Once proofed, evenly distribute the shredded whole milk mozzarella all the way to the edges of each pan. The mozzarella should form a full, even layer that will melt and migrate to the pan edges.

Sprinkle the shredded Tillamook White Cheddar across the top, especially near the edges where it will create the Frico (crispy cheddar) that caramelizes against the pan sides.

Spoon the signature pizza sauce in 1/2–3/4 cup portions in three parallel strips across the top of each pizza (this is the classic Detroit style: sauce on top of the cheese in stripes). Adjust to preference but do not overload.

Place the pans on the preheated rack (or on top of the heated stone/steel) in the oven. Bake at 500°F (260°C) for 12–16 minutes, rotating the pans once halfway through for even browning if your oven has hot spots. Bake until cheese is deeply golden and blistered at the edges and the bottom crust is crisp and dark golden (Frico will form at pan edges).

If the top browns too quickly before the crust crisp, tent loosely with foil for the last few minutes. Conversely, if the bottom is not crisping, move the pans lower in the oven for the final 2–3 minutes.

Remove pans from oven and let rest 3–5 minutes. Run a thin spatula around the edges to loosen the Frico from the pan if needed. Carefully transfer pizza to a cutting board — you can invert the pan slightly and lift or slide out with a spatula.

Sprinkle each pizza with 2 tbsp (total ~1/4 cup across both) finely grated Pecorino Romano and a final pinch of Sicilian oregano. Cut into squares and serve hot. Offer red pepper flakes as desired.