Detroit-Style Pizza features a thick, airy crust with crispy caramelized cheese edges and rich tomato sauce layered on top. This iconic rectangular pizza delivers the perfect balance of crunch, chew, and bold flavor.
Ingredients
3 cups bread flour
1 teaspoon instant yeast
1 teaspoon salt
1¼ cups warm water
1 tablespoon olive oil
1 can (15 ounces) crushed tomatoes
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
12 ounces brick cheese or a mixture of mozzarella and Monterey Jack cheese, cubed or shredded
4 ounces sliced pepperoni (optional)
2 tablespoons olive oil
Instructions
In a large bowl, combine the bread flour, yeast, and salt.
Add the warm water and olive oil and mix until a shaggy dough forms.
Cover the bowl and let the dough rest for 10 minutes.
Perform several stretch-and-folds until the dough becomes smoother.
Cover and allow the dough to rise for 1½ to 2 hours, or until doubled in size.
Prepare the sauce by combining the crushed tomatoes, garlic, olive oil, oregano, basil, salt, and black pepper in a small saucepan.
Simmer the sauce over low heat for 15 minutes, then set aside to cool.
Generously coat a 9×13-inch metal baking pan with olive oil.
Transfer the dough to the pan and gently stretch it toward the corners.
If the dough resists stretching, let it rest for 15 minutes and continue until it fills the pan.
Cover and let the dough rise again for 30–45 minutes.
Preheat the oven to 500°F (260°C) or as hot as your oven allows.
Scatter the cheese evenly over the dough, ensuring some reaches the edges of the pan.
Add pepperoni if using.
Bake for 12–15 minutes until the cheese is bubbling and deeply golden around the edges.
Remove the pizza from the oven and spoon the sauce in stripes across the top.
Return to the oven for 2–3 minutes if desired.
Carefully loosen the pizza from the pan, transfer to a cutting board, slice into squares, and serve hot.
Notes
Brick cheese is traditional, but mozzarella and Monterey Jack make an excellent substitute.
Allowing cheese to reach the edges creates the signature caramelized crust.
The dough can be refrigerated overnight for additional flavor.
Use a metal pan for the best crispy crust results.
Freeze leftover slices for up to 2 months.
Serve with a green salad, Caesar salad, or roasted vegetables.
