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Detroit-Style Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 53 reviews
  • Author: Ivy
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Detroit-Style Pizza recipe features a thick, rectangular crust topped with a blend of Monterey Jack and mozzarella cheeses, layered with a rich, flavorful tomato sauce seasoned with herbs and spices. The dough is made from scratch, yielding a chewy yet crispy base that’s baked in a well-oiled pan to develop a characteristic caramelized cheese crust on the edges. Perfect for a hearty meal, this pizza showcases a classic style beloved for its unique texture and balance of cheesy, tangy flavors.

Ingredients

Pizza Sauce

  • 1 cup crushed canned tomatoes (8oz or 244g)
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons olive oil
  • ¾ teaspoon Italian seasoning
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon granulated garlic
  • ½ teaspoon granulated sugar
  • 2 teaspoons chopped fresh basil leaves
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Pizza Dough

  • 1 ½ teaspoons instant or rapid rise yeast
  • 1 cup room temperature water (8oz)
  • 1 teaspoon granulated sugar
  • 2 ⅓ cups all-purpose flour (290g)
  • 2 tablespoons olive oil (plus extra for greasing the pan and your hands)
  • 1 teaspoon table salt

Toppings

  • 8 ounces shredded Monterey Jack cheese (about 2 cups)
  • 2 ounces shredded whole milk mozzarella cheese (about ½ cup, or additional Monterey Jack)

Instructions

  1. Prepare the pizza sauce: In a medium bowl, mix together all the sauce ingredients until well combined. Cover and refrigerate the sauce until needed. The sauce can be made up to one or two days in advance to enhance flavors.
  2. Prepare the pan: Spray a 13x9-inch nonstick baking pan with vegetable cooking spray and then brush the bottom and sides generously with olive oil. Set the pan aside.
  3. Mix the dry ingredients for dough: In a stand mixer fitted with a dough hook, combine the flour, sugar, and yeast. With the mixer on low speed, slowly add the water and 2 tablespoons of olive oil to the mixture.
  4. Knead the dough: Mix until no dry flour remains, scraping the bowl as needed. Cover the bowl with plastic wrap and let the dough rest for 10 to 15 minutes. Add the salt, then knead on medium speed until the dough forms a sticky ball that clears the sides of the bowl, approximately 8 minutes. Be attentive as the mixer may move during this process.
  5. Shape the dough: Turn the dough onto a lightly floured surface and knead briefly until smooth, about 1 minute. Transfer the dough to the prepared pan and cover it with plastic wrap. Allow the dough to rest in a warm spot for 15 minutes.
  6. Stretch the dough in the pan: Lightly grease your hands with olive oil, then press and stretch the dough into the corners of the pan. If the dough resists stretching or doesn't remain in place, cover it and let it rest for another 10 minutes before trying again.
  7. First rise: Cover the pan with plastic wrap and let the dough rise at room temperature away from drafts until it more than doubles in size and large bubbles form on the surface, about 2 to 3 hours.
  8. Preheat oven: Adjust your oven rack to the lowest position and preheat the oven to 500°F (260°C).
  9. Add cheese and sauce: Combine Monterey Jack and mozzarella cheeses in a bowl. Sprinkle the cheese mixture evenly over the dough all the way to the edges of the pan to ensure a crispy cheese crust. Spoon three strips of the prepared sauce (approximately ⅓ heaping cup each) lengthwise over the cheese in the pan.
  10. Bake the pizza: Place the pan in the preheated oven and bake immediately until the cheese is bubbly and has browned nicely, about 15 minutes.
  11. Finish and serve: Remove the pizza and allow it to cool for 5 to 10 minutes. Loosen the edges of the pizza by running a small, thin knife around the sides of the pan. Slide the pizza onto a cutting board, cut it into 8 pieces, and serve immediately while warm.

Notes

  • The pizza sauce can be made up to two days in advance to deepen the flavor.
  • Make sure to oil the pan and your hands well to prevent sticking and to create the iconic crispy crust edges.
  • Allowing the dough to rest while stretching helps achieve the correct pan shape without resistance.
  • Baking at high temperature (500°F) ensures a crispy outer crust and bubbly cheese topping.
  • Using a combination of Monterey Jack and mozzarella gives the pizza its classic creamy and melty cheese texture.
  • This recipe yields a rectangular deep-dish pizza characteristic of Detroit-style pizza.

Find it online: https://ivysrecipes.com/detroit-style-pizza-recipe/