Detroit-Style Pizza

4.7
(58)
45 Reviews
19 Photos

Try this Detroit-style pizza recipe the next time you want a crunchy, crispy, cheese-laden slice! Detroit-style pizza is often referred to as a deep-dish pizza, but I don't think that accurately captures the essence of this crispy, crusty, crazy-good pizza. It has the flavor elements of a slightly charred thin-crust pizza and the texture of a light and airy focaccia. If you use a properly shaped pan, the edges of your crust get wonderfully crunchy, making for a truly unique experience.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on December 1, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
19
a low angle view looking into several square slices of a Detroit style pizza.
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Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
1 hr 5 mins
Total Time:
1 hr 45 mins
Servings:
9
Yield:
1 14x10-inch pizza
Jump to Nutrition Facts

Ingredients

Dough:

  • 1 cup warm water

  • 1 (.25 ounce) package active dry yeast

  • 1 teaspoon white sugar

  • 2 ½ cups bread flour

  • 3 teaspoons olive oil, divided

  • 1 teaspoon kosher salt

Sauce:

  • 1 (24 ounce) jar marinara sauce

  • 2 teaspoons dried oregano

  • 1 teaspoon red pepper flakes

  • 1 teaspoon garlic powder

Toppings:

  • 8 ounces shredded Monterey Jack cheese

  • 4 ounces shredded mild Cheddar cheese

  • 1 (8 ounce) package thick pepperoni slices

Directions

  1. Gather all ingredients.

    an overhead view of all ingredients to make a detroit style pizza gathered on a marble countertop.

    Dotdash Meredith Food Studios

  2. Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve.

    a top down view of water and yeast in a mixing bowl.

    Dotdash Meredith Food Studios

  3. Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic.

    pizza dough just come together in the bowl of a stand mixer.

    Dotdash Meredith Food Studios

  4. Drizzle remaining 1 teaspoon oil onto a 10x14-inch Detroit-style pizza pan; use your fingers to spread oil over the bottom of the pan. Place dough in the center of the pan. Oil your fingers, then pull and stretch dough into a rectangular shape.

    pizza dough stretch over a large rectangular baking sheet.

    Dotdash Meredith Food Studios

  5. Cover and let rise until doubled in volume, about 1 hour.

    pizza dough doubled in size after resting on a rectangular baking sheet.

    Dotdash Meredith Food Studios

  6. Meanwhile, make the sauce: Bring marinara sauce, oregano, red pepper flakes, and garlic powder to a simmer in a saucepan over medium-low heat. Simmer for 15 minutes.

    pizza sauce being simmered in a small saucepan.

    Dotdash Meredith Food Studios

  7. Preheat the oven to 525 degrees F (274 degrees C). Combine Monterey Jack and Cheddar cheese into bowl. Toss lightly to mix together.

    a top down view of a blend of cheddar and mozzarella cheese in a glass mixing bowl.

    Dotdash Meredith Food Studios

  8. Finish the dough: Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing it into a rectangle that goes all the way to the edges of the pan. Stretch dough up the sides about 1/2 inch or so.

    pizza dough, puffy, and stretched to the edges of the baking sheet.

    Dotdash Meredith Food Studios

  9. Lay almost all pepperoni slices onto dough. Scatter cheese evenly over top, making sure to fully cover all the edges where dough meets the pan.

    pizza dough being layered with toppings

    Dotdash Meredith Food Studios

  10. Ladle sauce on top in three long strips. Arrange remaining pepperoni slices over top.

    pizza topped with sauce and a few additional pepperonis

    Dotdash Meredith Food Studios

  11. Bake in the preheated oven until pizza is a bit darker than golden brown, about 15 minutes. Let cool for 5 minutes.

    an overhead view of a perfectly baked, golden-brown Detroit style pizza straight out of the oven.

    Dotdash Meredith Food Studios

  12. Very carefully slide pizza onto a cutting board. Slice into rectangular pieces.

    an overhead view of a detroit style pizza slightly cooled and cut into rectangles on a wooden cutting board.

    Dotdash Meredith Food Studios

  13. Serve immediately and enjoy!

    a high angle view of a Detroit style pizza sliced into squares on a wooden cutting board.

    Dotdash Meredith Food Studios

Chef's Notes

If you can't get a classic Detroit pizza pan, you can use a 12-inch cast iron skillet. You may not need to use quite as much dough, but it should be close. You can also use two 8-inch square metal cake pans. No matter what pan you use, make sure it's at least a few inches deep.

All-purpose flour will work, but bread flour has more gluten and works a little better.

These pizzas are traditionally made with Wisconsin brick cheese, so if you can find it, substitute 12 ounces of brick cheese for the Monterey Jack and Cheddar. You can grate the cheese if preferred.

Use any other toppings you like, just add them to the dough before covering them with cheese.

Editor's Note:

Nutrition data for this recipe includes the full amount of sauce. The actual amount consumed will vary.

Nutrition Facts (per serving)

474 Calories
27g Fat
36g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 474
% Daily Value *
Total Fat 27g 35%
Saturated Fat 12g 60%
Cholesterol 63mg 21%
Sodium 1146mg 50%
Total Carbohydrate 36g 13%
Dietary Fiber 3g 11%
Protein 21g 41%
Vitamin C 2mg 2%
Calcium 313mg 24%
Iron 3mg 17%
Potassium 403mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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