8 Corner Pizza® Recipe
8 pcs. A Jet's Exclusive! 8 Detroit-Style deep dish corner slices with premium mozzarella & your choice of toppings.
Was this page helpful?
Help improve this recipe for others.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough (makes one 12x10 Detroit-style pan pizza, 8 corner-style slices)
Cheese & Topping Base
Pan & Finish
Method
Dough (makes one 12x10 Detroit-style pan pizza, 8 corner-style slices)
- 1
Mix dough
In a large bowl or the bowl of a stand mixer, combine 3 cups bread flour, 1 cup warm water (ideally 95–105°F / 35–40°C), 1 tsp instant yeast, 1 tsp sugar and 2 tbsp olive oil. Mix with a dough hook or wooden spoon until a shaggy, sticky dough forms, about 2–3 minutes by hand or 1–2 minutes in a mixer.
- 2
Knead
Knead by mixer on low for 4–5 minutes or by hand on a lightly floured surface for 6–8 minutes, until dough is smooth, slightly elastic and still a bit tacky. Add up to 2–4 tbsp more flour only if dough is excessively sticky.
- 3
First rise
Lightly coat the dough with 1 tsp oil, place in a clean bowl, cover with plastic wrap or a damp cloth and let rise at room temperature until doubled, about 60–90 minutes. For more flavor, refrigerate 8–24 hours and bring back to room temperature before proceeding.
- 4
Stretch into pan
Generously oil a 10x12-inch rectangular Detroit-style pizza pan (or well-seasoned 11x14 metal pan) with the 2 tbsp oil and optionally dust with 1 tbsp cornmeal/semolina. Gently stretch the risen dough to fit the pan: turn the dough out, degas lightly, then press and push with oiled fingertips until dough reaches the edges and corners. If the dough resists, let rest 10 minutes and continue stretching.
- 5
Cheese & Topping Base
- 6
Layer cheese
Preheat oven to 500°F (260°C) with a rack in the upper-middle position. Spread 4 cups shredded mozzarella evenly across the dough all the way to the edges so the cheese will caramelize against the pan and create the signature crispy 'corner' crust. If using, scatter 1 cup thinly sliced brick or provolone cheese under or mixed with the mozzarella for extra flavor.
- 7
Add toppings
Arrange your chosen toppings evenly over the cheese. For pepperoni, overlap slices slightly so the oil renders into the cheese; for sausage, pre-cook and drain before adding; for vegetables, sauté briefly to remove excess moisture so the pizza doesn't become soggy.
- 8
Sauce stripe
Spoon 1 cup pizza sauce over the toppings in 6–8 long stripes running the short direction of the pan (this is the traditional Detroit 'racing stripes' look). Leaving some cheese visible at the edges helps produce a crisp rim.
Bake & Finish
- 9
- 10
Rest and loosen
Remove the pan from the oven and let the pizza rest 3–5 minutes. Run a thin spatula or offset knife around the pan edges to loosen any areas stuck to the sides. Invert or lift the pizza out of the pan onto a cutting board—if stuck, gently pry a corner free with the spatula.
- 11
Finish and slice
Sprinkle 2 tbsp grated Parmesan or Pecorino over the top and tear or scatter 4 basil leaves or oregano. Slice the rectangular pie into 8 corner-style deep-dish slices: cut lengthwise into four long strips, then crosswise to form 8 thick rectangular corner pieces (each piece will have three crisp cheese edges).
- 12
Serve
Serve hot with optional crushed red pepper flakes to taste. Each slice should have a crisp, cheese-laced edge and a pillowy interior typical of Detroit deep-dish 'corner' slices.