Detroit Style Pizza
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Rising Time
4 hrs
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Total Time
4 hrs 25 mins
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Servings
12
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Calories
214 kcal
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Course
Main Course
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Cuisine
American
Detroit Style Pizza
Description
This pizza dough is made from bread flour, yeast, water, and salt, kneaded until smooth and allowed two long rises for optimal texture. The dough is pressed into a rectangular, well-oiled pan to encourage the development of a characteristic crispy crust and airy interior without a distinct crust edge. The toppings include low-moisture mozzarella or diced brick cheese to create a rich melted cheese layer, natural casing pepperoni slices for a slightly crisped, curled finish, and a tangy homemade pizza sauce spooned over the cheese before baking.
Baking at 450°F using a preheated pizza stone or baking sheet contributes to even cooking and a crisp bottom crust. The pizza is baked until cheese is bubbly and pepperoni edges darken slightly, with a sprinkle of parmesan on top to add sharpness.
This pizza style serves well as a main dish for sharing and benefits from making the dough ahead to develop flavor. The recipe includes storage and freezing instructions for the dough and recommendations for authentic ingredients and equipment to best replicate the traditional Detroit-style experience.
Ingredients
For the Dough:
- 1 cup + 2 Tbsp water lukewarm
- ½ teaspoon instant yeast
- 2 ½ cups bread flour*
- 1 teaspoon sea salt ground
Toppings:
- 3/4 cup pizza sauce
- 2 1/2 cups mozzarella cheese or 8oz Brick cheese/Wisconsin cheese, diced, shredded, low moisture
- 3 ounces pepperoni thinly sliced, natural casing
- 1/4 cup Parmesan Cheese freshly shredded
Instructions
- Make dough: Stir all ingredients together in a bowl or stand mixer. Knead for several minutes, until the dough is smooth and elastic.
- First rise: Place in a well-greased bowl, turning once in the bowl to coat in oil, then cover and allow to rise for 2 hours. (Don't skimp on the rise times!)
- Press into pan: Oil the bottom and sides of a pizza pan*. Stretch dough into a rectangle and lay into pan(s). Cover and rest for 15 minutes, to allow the gluten to relax. Without handling the dough too much, gently spread the dough all the way to the edges of the pan, poking it into the corners, in a flat even layer (there’s no “crust” edge in Detroit pizza).
- Second rise: Rise again for 2 hours, or until the dough has risen about 1/3 way up the pan.
- Preheat oven to 450 degrees F. I recommend baking the pizza on a pizza stone, or if you don't have a pizza stone, use a baking sheet, and allow it to preheat in the oven.
- Add cheese: sprinkle cheese all over the dough, making sure it covers all the way to the edges.
- Add sauce: spoon pizza sauce into 2-3 lines/stripes going down the pan, over cheese—you don’t want to cover all the cheese in sauce.
- Add pepperoni, laying it in a single layer over the top. Lightly sprinkle parmesan on top.
- Bake for 15-20 minutes, or until cheese is golden and bubbly. Cool for a few minutes in the pan before slicing into squares.
Notes
- Dough can be made in advance and refrigerated overnight; bring to room temperature before shaping.
- To freeze dough, wrap tightly and store up to 3 months; thaw in refrigerator and let rise before using.
- Bread flour is recommended for better dough structure and chewiness over all-purpose flour.
- Use block cheese grated fresh rather than pre-shredded for better melt and texture.
- Natural casing pepperoni crisps and cups during baking; substitute regular pepperoni if unavailable.
- If possible, bake pizza on a pizza stone or preheated sheet for a crisper crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 563mg | 23% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 145mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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