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Detroit Style Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 122 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 6 servings (6 slices)
  • Category: Pizza
  • Method: Baking
  • Cuisine: American

Description

This Detroit-Style Pizza recipe delivers a thick, airy crust topped with Wisconsin Brick Cheese and pepperoni, baked in a uniquely oiled baking pan which produces a crispy, caramelized cheese edge. The pizza is finished with a flavorful garlic basil oil drizzle, making each slice irresistibly cheesy and flavorful with a perfect balance of crispy and tender textures.

Ingredients

Scale

Dough

  • 2¼ cups All purpose flour (300 grams)
  • 1¼ tsp Kosher salt (7 grams)
  • 1¼ tsp Instant yeast (4 grams)
  • 1½ tbsp Extra virgin olive oil (18 grams)
  • 1 cup Lukewarm water (250 grams)

Pan Preparation

  • 1 tsp Butter
  • 2 tbsp Extra virgin olive oil

Toppings

  • 2 cups Cheese (cubed) – Use Wisconsin Brick Cheese or Low-Moisture Mozzarella
  • 1 cup Pepperoni
  • 1½ cups Pizza or Marinara Sauce

Garlic Basil Oil

  • ¼ cup Basil leaves
  • 1-2 Garlic cloves
  • 3 tbsp Olive oil
  • Salt and pepper to taste

Instructions

  1. Mix the Dough: In a large bowl, combine the flour, kosher salt, instant yeast, extra virgin olive oil, and lukewarm water. Mix well using a fork, wooden spoon, or Danish whisk until you have a shaggy dough and the flour is fully hydrated. Cover with a tea towel or plastic wrap and set aside for 30 minutes to rest.
  2. Stretch and Fold: Wet your hands and gently grab the dough from one side, pull it up, and fold it over onto itself. Rotate the bowl 90 degrees and repeat this process. Perform 2 more repetitions in total, making sure to scrape down any dough stuck to the bowl sides. Cover and let the dough rest for another 30 minutes.
  3. Repeat Stretch and Fold: Continue the stretch and fold every 30 minutes for a total of 3 to 4 rounds over approximately 2 hours. The dough should become much smoother and stronger in structure at this point.
  4. Transfer to Pan: Grease a baking tray thoroughly with butter and extra virgin olive oil. Transfer the dough to this prepared pan. Gently fold the dough like a letter, then flip it so the seam is on the bottom. Cover and let it rest for 1.5 to 2 hours to allow the dough to proof and rise.
  5. Preheat Oven: Preheat your oven to 450°F (230°C) ensuring it is fully heated before baking.
  6. Stretch the Dough in the Pan: If the dough hasn’t spread to all corners, lightly oil your hands and gently stretch the dough to fill the pan edges evenly. Punch down most of the air bubbles with your fingers for an even dough layer across the pan.
  7. Add Cheese: Distribute the cubed cheese evenly all over the dough, making sure to place pieces right up against the edges of the pan. This allows the cheese to melt and create a crispy, caramelized crust along the pan’s edges.
  8. Add Pepperoni Cups: Layer the pepperoni evenly over the cheese, creating delicious pepperoni cups as they bake.
  9. First Bake: Place the pan on the bottom rack of the preheated oven and bake for about 15 minutes until the cheese starts melting and the dough is slightly set.
  10. Add Sauce: Remove the pizza from the oven and spoon the pizza or marinara sauce over the top in parallel lines or dollops, avoiding full coverage to prevent sogginess and keep some cheese and pepperoni exposed.
  11. Finish Baking: Return the pan to the oven and bake for an additional 5 to 8 minutes or until the edges are golden and crisp, and cheese is bubbly and slightly blistered.
  12. Make Garlic Basil Oil: While the pizza bakes, combine basil leaves, garlic cloves, olive oil, salt, and pepper in a small food processor. Blend until smooth to create a flavorful garlic basil oil.
  13. Remove and Dress: Use a butter knife or small spatula to loosen the pizza edges from the pan carefully. Transfer the pizza onto a cooling rack to maintain bottom crispness. Drizzle the garlic basil oil over the top, slice, and serve immediately.

Notes

  • Detroit-style pizza is unique because it’s baked in a metal pan with cheese pressed against the edges, which creates a crispy, lacy caramelized crust that is delightfully chewy and flavorful.
  • Using Wisconsin Brick Cheese or a blend with low-moisture mozzarella is recommended to achieve the hallmark stretchy and melty cheese texture.
  • Be sure not to fully cover the pizza with sauce to prevent sogginess and maintain texture balance.
  • Stretch and fold technique enhances dough structure without kneading, developing gluten strength and a light yet airy crust.
  • Using a well-oiled or nonstick pan helps the pizza release easily after baking.

Nutrition

  • Serving Size: 1 slice (1/6 of pizza)
  • Calories: 545
  • Sugar: 3 g
  • Sodium: 1346 mg
  • Fat: 33 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 42 g
  • Fiber: 3 g
  • Protein: 19 g
  • Cholesterol: 45 mg

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