Burrata Detroit Toast Recipe

Activate yeast and mix dough

In a large bowl, sprinkle the active dry yeast and sugar into the warm water (approx. 100–110°F / 38–43°C). Let sit 5–7 minutes until foamy. Add 2 3/4 cups of the flour, salt, and 2 tablespoons olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead and proof

If using a stand mixer, knead on medium-low for 5–6 minutes until the dough is smooth and slightly sticky; by hand, turn onto a floured surface and knead 7–8 minutes. Add remaining 1/4 cup flour only if dough is too sticky. Lightly oil the inside of a bowl with remaining 1 tablespoon olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

Prepare Detroit pan

Generously oil a 9x13-inch Detroit-style pan (or similarly sized rimmed baking pan) with olive oil—about 1 tablespoon—making sure oil coats corners and sides to promote crust development. Preheat oven to 500°F (260°C) with a rack in the upper third (if your oven runs hot, 475°F/245°C).

Shape into pan and final rise

Gently deflate the risen dough and transfer to the oiled pan. Using oiled fingertips, press the dough to the corners and edges, creating an even rectangle about 1/2–3/4 inch thick. If it resists stretching, let rest 10 minutes and continue. Cover loosely and proof 30–45 minutes until slightly puffy.

Prepare tomato sauce

While the dough has its final rise, make the sauce. In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Stir in the tomato sauce, dried oregano, crushed red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently 8–10 minutes to meld flavors. Remove from heat and let cool slightly.

Assemble cheeses

Evenly distribute the shredded low-moisture mozzarella across the dough in the pan, making sure to push cheese right to the edges—this creates the caramelized cheese perimeter characteristic of Detroit-style. Scatter the thin provolone (or brick) slices in several spots across the surface for melty pockets.

Add sauce and bake

Spoon the cooled tomato sauce in three lengthwise stripes across the cheese (traditional Detroit style places sauce on top of cheese in strips). Do not overload the sauce—use approximately 1/3 to 1/2 cup per stripe, reserving any extra for serving. Place the pan on a preheated baking sheet (to help with even bottom heat) and bake in the preheated oven for 12–16 minutes, or until the cheese is deeply golden at the edges, the crust is browned, and the dough is cooked through. Rotate the pan halfway through if your oven has hot spots.

Finish baking for char

If you want a bit more blister and char on the edges, slide the pan to the top rack for the last 1–2 minutes and broil on high, watching closely to prevent burning.

Cool and loosen from pan

Remove the pan from the oven and let rest 3–4 minutes to settle. Run a thin spatula or offset between the crust and pan sides to loosen the toast, then invert carefully (or lift) onto a cutting board so the crispy cheese edges remain intact.

Add burrata

Tear the burrata balls open and gently place them in the center of the hot Detroit toast, allowing the creamy center to slowly ooze across the surface. You can keep the outer burrata skins whole for presentation and nest the creamy interior over the warm cheese.

Drizzle honey and piquanté sauce

Drizzle the blossom honey evenly over the burrata and the toast (about 2 tablespoons). Spoon the sweet piquanté pepper sauce (or finely chopped piquanté peppers drained) in small amounts over and around the burrata to add bright, sweet-piquant contrast—about 1–3 tablespoons, adjusted to taste.

Season and garnish

Finish with torn fresh basil leaves scattered across the top, a light sprinkle of flaky sea salt (about 1/2 tsp), and the remaining 1/4 tsp freshly ground black pepper. Let rest 1–2 minutes so burrata warms slightly but does not fully melt.

Slice and serve

Cut the Detroit toast into 6–8 rectangular pieces. Serve immediately while the crust is warm and the burrata is creamy, offering extra tomato sauce and honey at the table if desired.