Detroit-style Pizza Recipe

Bloom yeast

In a small bowl combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy.

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), place the bread flour and salt. Pour in the yeast mixture and 2 tablespoons olive oil. Mix on low speed until the ingredients come together, then increase to medium-low and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If mixing by hand, knead about 10 minutes.

First rise

Lightly oil a large bowl with remaining olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 to 1.5 hours.

Cold ferment (optional)

For better flavor, refrigerate the covered dough 12–48 hours after the initial rise. Bring back to room temperature for 1 hour before shaping if chilled.

Prepare pan

Use a 10x14-inch Detroit-style steel pan or a well-oiled rectangular cake/brownie pan. Add 2–3 tablespoons vegetable oil and spread to coat the bottom and sides.

Shape dough to pan

Turn the risen dough onto a lightly floured surface and gently stretch it into a rectangle slightly smaller than the pan. Transfer the dough to the oiled pan and use your fingers (oiled or wet) to coax it into all corners. The dough should reach the edges; if it resists, let it rest 10 minutes and continue stretching.

Final proof

Cover the pan loosely with plastic wrap or a damp towel and let the dough proof in the pan until it rises to about 1/2–3/4 inch above the pan's rim, 45–60 minutes at room temperature.

While the dough proofs, make the sauce by combining crushed tomatoes, minced garlic, dried oregano, red pepper flakes, salt, and 1 teaspoon extra-virgin olive oil in a bowl. Taste and adjust seasoning. This sauce is meant to be bright and not heavily cooked.

Preheat oven

Preheat your oven to 500°F (260°C) or as hot as it will go. If you have a baking steel or stone, place it in the oven; otherwise, the pan will go directly into the oven.

Layer cheese

When the dough has finished proofing, evenly distribute the shredded low-moisture mozzarella over the dough, making sure cheese goes all the way to the edges — this creates the characteristic crispy, caramelized cheese crust. If using brick or provolone, tuck slices near the edges for additional browning.

Add toppings

Place pepperoni (or chosen toppings) on top of the cheese. For a classic Detroit look, place pepperoni directly on the cheese rather than under it.

Bake

Place the pan on the middle rack (or on the preheated stone/steel). Bake at 500°F (260°C) for 12–16 minutes until the crust is deep golden, the edges are blistered and the cheese is deeply caramelized and bubbly. Rotate once halfway if your oven has hot spots.

Add sauce

Remove the pizza from the oven. Spoon the sauce in 3–4 thick stripes across the top of the pizza (a Detroit-style signature) or spread lightly if you prefer. Return to the oven for 1–2 minutes if you want the sauce warmed, otherwise proceed.

Rest and unmold

Let the pizza rest 3–5 minutes. Run a spatula around the edges and invert or lift to remove from the pan onto a cutting board. If the edges are very stuck, loosen with an offset spatula first.

Finish

Scatter fresh basil leaves and a pinch of crushed red pepper if using. Slice into squares and serve hot.