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Detroit style pizza
TahiraJaved

Detroit Style Pizza Recipe

This Detroit Style Pizza Recipe bakes a wet, no knead dough in an oiled 9 by 13 inch pan, topped with cubed Monterey Jack pressed to the walls and stripes of garlicky tomato sauce. The cheese fries against the pan into a lacy, caramelized crown, while the crumb stays tall and airy. Ready in about 2 hours 25 minutes with mostly hands off time, this homemade Detroit style pizza is perfect for pizza night and game day.
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Prep Time 25 minutes
Cook Time 15 minutes
Rising and Cooling Time 1 hour 45 minutes
Total Time 2 hours 25 minutes
Servings: 8 rectangular slices
Course: Main Course
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

For the Pizza Dough
  • 2 1/2 cups bread flour
  • 1 1/4 tsp instant yeast
  • 1 1/2 tsp fine salt
  • 1 tsp granulated sugar
  • 1 cup lukewarm water about 90°F
  • 2 tbsp extra virgin olive oil
For the Pan
  • 3 tbsp extra virgin olive oil
For the Cheese and Toppings
  • 8 oz Monterey Jack cheese cut into 1/2 inch cubes
  • 4 oz low moisture mozzarella shredded
  • 3 oz beef pepperoni slices optional
For the Detroit Style Sauce
  • 1 can (15 oz) crushed tomatoes
  • 1 clove garlic grated
  • 1 tsp dried oregano
  • 1/2 tsp fine salt
  • 1/2 tsp granulated sugar
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp extra virgin olive oil
For Finishing
  • Fresh basil leaves

Equipment

  • 1 9 by 13 inch dark metal baking pan, 2 inches deep browns the base and fries the crust in oil
  • 1 Baking steel or heavy baking sheet preheats on the lowest rack and blasts heat into the pan
  • 1 Silicone spatula mixes the sticky dough with no kneading
  • 1 Thin metal spatula loosens the cheese edges and lifts the pizza out in one piece
  • 1 Instant read thermometer checks the water at 90°F so the yeast wakes up gently
  • 1 Wire rack keeps the bottom crisp while the pizza cools

Method
 

  1. Stir the flour, yeast, salt, and sugar, then mix in the water and 2 tbsp oil until no dry flour remains.
  2. Rise for 1 hour, folding the dough 4 times after 30 minutes.
  3. Pour 3 tbsp oil into a 9 by 13 inch dark pan, add the dough, and press toward the corners.
  4. Rest 30 to 40 minutes until puffy, and preheat the oven to 500°F with a baking sheet on the lowest rack.
  5. Press the Monterey Jack cubes into the edges, then scatter the mozzarella and pepperoni in the middle.
  6. Stir together all the sauce ingredients. Spoon about 3/4 cup of sauce in stripes over the cheese, leaving the edges bare. Reserve remaining sauce for serving.
  7. Bake on the hot sheet for 12 to 15 minutes until the cheese edge is dark mahogany.
  8. Cool 3 minutes in the pan, loosen the edges, then lift onto a wire rack and cool 2 more minutes. Top with basil and cut into 8 rectangles.
    9. Use a dark metal pan with the full 3 tablespoons of oil and push the cheese cubes right against the walls; this is what creates the crisp, caramelized crown and a bottom that releases cleanly.

Notes

  • Keep the dough sticky for an airy, open crumb.
  • Bake on the lowest rack on a preheated baking sheet.
  • Loosen the edges with a thin spatula before lifting the pizza.
Storage: Refrigerate wrapped slices up to 4 days, or freeze baked slices up to 2 months.
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