Detroit Duo Recipe

Mix and proof dough

In the bowl of a stand mixer (or a large mixing bowl), combine warm water (about 105–115°F / 40–46°C), instant yeast, and granulated sugar. Let stand 5 minutes until foamy. Add olive oil, melted butter, and half the flour (3 cups). Mix on low with a dough hook, add salt, then gradually add remaining flour until a soft, slightly tacky dough forms (about 3–5 minutes mixing). Knead 5–7 minutes until smooth and elastic. If mixing by hand, knead on a lightly floured surface until smooth. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise until doubled, about 1–1.25 hours in a warm spot.

Incorporate cheeses

After the first rise, turn the dough out onto a lightly floured surface and gently deflate. Flatten into a rectangle and sprinkle the 3 cups grated mozzarella over the surface. Fold dough over itself a few times to incorporate the cheese, pressing so cheese disperses through the dough but leaving some pockets of cheese intact. Divide the dough into two equal portions (each will form one Detroit-style loaf). Let rest 10 minutes.

Prepare pans

Preheat oven to 475°F (245°C). Generously coat two 9x13-inch (or two 8x10-inch) rectangular steel or cast-iron pans with olive oil and dust with cornmeal to prevent sticking. The oil should be enough to coat the bottom and sides — Detroit-style uses a generous amount to get a crisp bottom and edges.

Shape loaves and add cheeses

Stretch each dough portion to roughly the size of its pan and lay into the oiled pan, tucking and stretching the dough to all corners. The dough should be loose in the pan and will spring back — that’s fine. For both loaves, sprinkle the extra 1 cup mozzarella and 2 cups cheddar evenly across the top so cheese reaches to the edges (this creates the caramelized perimeter). For the pepperoni loaf only, first sprinkle the additional 1 cup mozzarella under where most pepperoni will sit, then arrange natural casing pepperoni slices in a single layer across the cheese, slightly overlapping just a bit but not piled up.

Final proof

Cover pans loosely with plastic wrap or lightly oiled plastic and let rise about 30–40 minutes, until puffy and nearly doubled. Meanwhile, place an oven rack in the middle position and ensure oven is fully preheated to 475°F.

Bake

When risen, place pans on a preheated baking sheet (to make handling easier and to protect your oven) and bake for 12–16 minutes. Rotate pans at 8 minutes if your oven heats unevenly. Bake until cheese is deeply golden and caramelized at the edges and the crust registers 200–205°F (93–96°C) or internal crumb is set, about 12–16 minutes depending on oven and pan size. If cheese is browning too fast, tent loosely with foil for the final minutes.

Finish and rest

Remove pans from oven. Immediately brush the top crust with softened butter and sprinkle minced fresh parsley and optional crushed red pepper. Let cool in the pan for 5–7 minutes to let cheese set, then run a spatula around edges and invert onto a cutting board if desired or slice directly in the pan into squares. For best texture, rest 10 minutes before serving so interior finishes cooking and cheese firms slightly.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown. Stir in crushed tomatoes and tomato paste, then add dried oregano, dried basil, sugar, salt, and black pepper. Bring to a light simmer, reduce heat to low, and simmer uncovered 10–12 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Keep warm for serving or cool to room temperature for dipping.

In a small bowl, whisk together mayonnaise, Greek yogurt, minced garlic, lemon juice, olive oil, salt, and black pepper until smooth. Taste and adjust lemon or salt to preference. Chill at least 15 minutes to let flavors meld; garlic will mellow and sauce will thicken slightly. Serve chilled or at room temperature.

Whisk together buttermilk, mayonnaise, and sour cream until smooth. Stir in dried dill, dried parsley, garlic powder, onion powder, salt, and pepper. If too thick for dipping, thin with additional buttermilk 1 tablespoon at a time until desired consistency. Chill at least 15 minutes to allow dried herbs to rehydrate and flavors to marry.

Cut each pan-style loaf into 2" squares. Arrange cheese-only loaf and pepperoni loaf on a shared board or platter. Place small bowls of warm marinara, garlic sauce, and ranch alongside. Suggestion: diners can dip pieces into marinara for a pizza-like experience, or into garlic sauce and ranch for creamier flavors. Leftovers: store cooled bread wrapped in foil in refrigerator up to 3 days; reheat in a 375°F oven for 8–10 minutes to crisp edges.