Detroit-Style Pizza

Total Time:Prep: 30 min. + rising Bake: 30 min.

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 14, 2023

Topped with pepperoni and melted, ooey-gooey cheese, this traditional Detroit-style pizza is just what your pizza night needs. Don't be surprised when it vanishes in seconds. —Taste of Home Test Kitchen

Detroit-Style Pizza Tips

What makes a Detroit-style pizza?

Detroit-style pizza is known for its legendary light and airy crust. For best results, use yeast and bread flour (all-purpose flour works as a great substitute). Detroit-style pizza is different from other regional pizza styles because of the pan used. This pizza recipe uses a special Detroit-style pizza pan, but if you don’t have one on hand, try using a 13x9 pan instead. 

What kind of cheese is used on Detroit-style pizza?

Detroit-style pizza typically uses either brick or mozzarella cheese. These cheeses work best for achieving that stringy, caramelized cheese topping that Detroit-style pizza is known for. 

Why is my pizza soggy?

Your pizza may be soggy because you added too much cheese or too many toppings. Avoid this pizza mistake by following the recipe’s directions closely. It can be hard to resist piling on the toppings, but the end result will be worth it. 

How can I make this pizza my own?

You can make this pizza your own by adding your favorite pizza toppings! Besides pepperoni, we recommend topping this pizza with peppers, sausage, bacon or spinach.

How do I store Detroit-style pizza?

Typically, you can store pizza in the refrigerator for about three to four days. We recommend reheating pizza in the oven so it tastes as fresh as can be. Have leftover pizza dough to spare? Learn how to freeze pizza dough for your next pizza party.
Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor
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Detroit-Style Pizza

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Yield:12 slices
Prep:30 min
Cook:15 min
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Ingredients

  • 1-1/4 teaspoons active dry yeast
  • 1 cup warm water (110° to 115°), divided
  • 2-1/2 cups bread flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 package (3 ounces) sliced pepperoni
  • 3 cups brick cheese or mozzarella cheese, cubed
  • 1 can (8 ounces) pizza sauce
  • Crushed red pepper flakes, optional
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Directions

  1. 1
    In a small bowl, dissolve yeast in 1/4 cup warm water; let stand 5 minutes. In a food processor, combine flour, salt and sugar; pulse to combine. Add yeast mixture and remaining water; process until a soft dough forms and rolls around the inside of the bowl, 45-60 seconds. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours.
  2. 2
    Punch dough down; let rest for 5 minutes. Grease the bottom of a Detroit-style pizza pan or a dark 13x9-in. baking pan with olive oil. Place dough on pan and gently stretch dough until it starts to spring back; let stand 10 minutes and stretch again until dough almost covers bottom of pan. Cover and let stand until slightly risen and dough reaches the edges of the pan, about 30 minutes.
  3. 3
    Preheat oven to 500°. Place pepperoni on top of dough and top with cheese, making sure the cheese touches the edges of the pan. Spoon pizza sauce in 3 strips lengthwise over cheese. Bake on the bottom rack until cheese is bubbly and the edges are dark brown, about 15 minutes.
    Loosen edges of pizza from pan and immediately transfer to a wire cooling rack; let stand 5 minutes. Transfer pizza to a cutting board; cut into squares. Transfer cut pizza back to the wire rack and, if desired, sprinkle with red pepper flakes.

Nutrition Facts

1 piece: 255 calories, 12g fat (5g saturated fat), 25mg cholesterol, 564mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 12g protein.
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