Detroit-style Deep Dish Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C) and sugar. Sprinkle the active dry yeast over top, stir gently, and let sit 5–8 minutes until foamy.

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine bread flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low speed until a shaggy dough forms, then increase speed and knead 5–7 minutes until smooth, elastic, and slightly tacky. If mixing by hand, knead on a lightly floured surface about 8–10 minutes.

First rise

Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1½ to 2 hours.

Cold slow fermentation (optional)

For more flavor, punch down the dough, place it in an oiled container, cover, and refrigerate for 12–48 hours. Remove from fridge and let come to room temperature about 1–2 hours before shaping.

While the dough rises (or during refrigerator fermentation), make the sauce. In a small saucepan, warm 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and optional sugar. Simmer gently for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Place a 10x14-inch or two 8x10-inch rectangular steel pans or cast-iron skillets (authentic Detroit-style uses steel pans) in the oven and preheat to 500°F (260°C). Let pans heat in the oven at temperature for 20–30 minutes so the bottom can get very hot; this helps create the crispy 'frico' cheese edge.

Generously oil the hot pan(s) with the additional 2 tablespoons of olive oil used for the pan. Be careful—handle pans with oven mitts; oil will be hot.

Prepare the dough: once risen and at room temperature, gently deflate it and divide into two (for two smaller pizzas) or keep whole for one 10x14 pan. On a lightly oiled surface (or directly in your hands), gently stretch and press the dough into a loose rectangle slightly smaller than your pan.

Place the dough into the hot oiled pan. Using oiled fingertips, gently press and stretch the dough to all corners and edges of the pan. It may resist; give it 10–15 minutes to relax and then stretch more if needed. You want the dough to contact the pan edges so cheese will crisp against the sides.

Distribute the shredded/ sliced cheese evenly and edge-to-edge directly on top of the dough, making sure some cheese meets the pan edges so it melts and fries against the steel (this creates the signature crispy, caramelized cheese 'frico'). If using pepperoni and you prefer it under cheese, place pepperoni over the dough first and then top with cheese; for classic Detroit topography, many place pepperoni between dough and cheese or on top — choose your preference.

If placing pepperoni between dough and cheese, lay pepperoni in an even layer directly atop the dough before adding cheese. If adding on top, add after cheese is in place.

Place the oiled, assembled pan back into the hot oven on the middle rack. Bake at 500°F (260°C) for 12–18 minutes for a 10x14 pan (smaller pans may take 10–15 minutes), until the crust is deeply golden, edges are crisp and caramelized, and cheese is bubbly with browned edges. If the top is browning too quickly, move the pan to a lower rack and reduce oven to 475°F (246°C).

If you want more pronounced browning on the top, finish with a 1–2 minute broil—watch carefully to avoid burning.

Carefully remove the pan from the oven using oven mitts. Let the pizza rest in the pan 3–5 minutes to set and make removal easier. Use a spatula to loosen the edges if needed.

Transfer the pizza to a cutting board or slice directly in the pan using a bench scraper or sturdy spatula. Spoon the reserved tomato sauce into 3–4 parallel ribbons or dollops over the top of the pizza (a signature Detroit look). Sprinkle grated Parmesan or Pecorino and red pepper flakes to taste.

Drizzle with a little olive oil and garnish with fresh basil if using. Slice into squares and serve hot.