Detroit Style Pizza is a beloved regional delicacy with its own distinctive characteristics. Known for its thick, pillowy crust, crispy caramelized cheese edges, and pepperoni cups that curl into crispy little bowls, this pizza offers a perfect balance of textures. Unlike traditional pizzas, Detroit-style features a square or rectangular shape, baked in a deep pan to allow the dough to rise into a fluffy yet crispy base. The cheese melts and seeps into the edges of the pan, creating that irresistible golden-brown crust. This recipe captures the essence of the Motor City’s favorite pizza, offering a step-by-step guide to crafting this masterpiece in your own kitchen.

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Ingredients Breakdown

The ingredients in Detroit-style pizza play a pivotal role in achieving its unique taste and texture. The dough itself is made from simple ingredients—flour, salt, yeast, and warm water—but the trick lies in the technique and timing. Olive oil is essential for greasing the pan and stretching the dough, ensuring that it doesn’t stick and that it develops a crunchy bottom.

For the toppings, aged provolone cubes are used for their rich flavor and ability to crisp up along the edges of the dough, adding a sharp, nutty note. Shredded mozzarella provides a classic, melty base for the pizza, making it gooey and satisfying. Pepperoni cups, with their curled edges and slightly crisp texture, offer a salty, savory punch that complements the cheeses. The pizza sauce ties everything together, balancing the richness with a hint of acidity.
When choosing pepperoni, opt for thick-cut slices that will curl and crisp during baking. For the cheese, you can experiment with blends of mozzarella, provolone, or even cheddar if you prefer a sharper flavor profile. Optional toppings like sausage, mushrooms, or vegetables can be added, though this pizza shines with its simple, classic ingredients.

Step-by-Step Instructions

Making the Pizza Dough:
The secret to a perfect Detroit-style pizza lies in the dough. Begin by mixing the flour, salt, and yeast in a large bowl. Slowly incorporate warm water and olive oil, mixing until you achieve a cohesive, albeit sticky, dough. Don’t be alarmed if the dough feels wetter than usual—it’s meant to be that way. This high hydration dough is what gives Detroit pizza its airy, chewy structure.

Once mixed, transfer the dough into a generously oiled baking pan. Use your fingers, dipped in olive oil, to gently stretch and dimple the dough. Repeat this process every 15 minutes to slowly and evenly stretch it to the pan’s edges without tearing. This careful stretching ensures that the dough retains its structure, preventing any weak spots or rips.

First Dough Rise:
Allow the dough to rise undisturbed in a warm spot for about an hour after the final stretch. This rise will give the dough time to become airy and light, ensuring that it bakes up thick and fluffy with a delicate, chewy interior. The dimpling process that happens every 15 minutes helps the dough develop its characteristic texture.

Assembling the Pizza:
Once the dough has completed its rise, it’s time to assemble the pizza. Start by evenly spreading pizza sauce across the dough, making sure to go all the way to the edges—Detroit-style pizza doesn’t have an exposed crust. Next, distribute the cubed provolone, particularly around the perimeter of the dough to create that iconic crispy edge. Sprinkle shredded mozzarella over the top, and then lay the pepperoni cups closely together to form a blanket of savory goodness.

Baking to Perfection:
Preheat your oven to a high temperature of 500°F. Bake the pizza for seven minutes, then rotate the pan 180 degrees to ensure even browning. After an additional seven minutes, you should have a beautifully golden and bubbly pizza with crisp, caramelized edges. The cheese should be molten and slightly browned in spots, while the pepperoni cups should have crisped up perfectly. Allow the pizza to cool for five minutes before slicing.

Recipe Tips & Frequently Asked Questions

Expert tips for handling the dough:
Keep your hands oiled when working with the dough to prevent sticking. Be gentle to avoid tearing, and stretch it slowly.

Achieving the crispy cheese edge:
Make sure to scatter some cubes of provolone close to the edges of the dough so that it melts and crisps against the sides of the pan.

Using olive oil effectively:
Always oil your hands and the pan generously to prevent sticking and to enhance the flavor of the crust.

Different pan sizes:
If you’re using a smaller or larger pan, adjust the dough quantities and baking time to accommodate the size.

Can I make this dough ahead of time?
Yes, you can prepare the dough a day in advance and let it rise slowly in the fridge. Just bring it to room temperature before stretching and baking.

Best way to reheat leftover pizza:
Reheat in a skillet or oven to maintain the crispness of the crust. Avoid microwaving, as it will make the dough soggy.

Can I substitute ingredients?
If you can’t find aged provolone, cheddar or even fontina make great alternatives. You can also swap pepperoni for sausage or create a vegetarian version with roasted vegetables.

What to Serve With This Recipe

Detroit-style pizza is hearty and filling, so simple sides work best to complement its richness. A crisp green salad with a light vinaigrette can provide a refreshing contrast. Garlic bread or cheesy breadsticks are perfect for those who want an extra carb hit alongside their pizza. For beverages, pair your pizza with a cold craft beer, a classic soda, or even a crisp white wine like a Pinot Grigio to cut through the richness.

For dessert, consider something light yet satisfying, like a fruit sorbet or a slice of lemon tart, to balance the meal’s savory notes.

Additional Variations

Detroit-style pizza is versatile and easily adaptable to your personal tastes. If you prefer a spicy kick, add some crushed red pepper flakes to the sauce or top the pizza with hot Italian sausage. Vegetarians can load up on roasted vegetables like bell peppers, mushrooms, and onions. You can even experiment with different cheeses—sharp cheddar adds a tangy twist, while fontina or gouda can bring in a creamier texture.

For a more adventurous twist, drizzle a bit of honey or hot sauce over the pizza right before serving. This sweet-spicy finish adds an extra dimension to the already complex flavors of the pizza.

Ingredients

Pizza Dough:

1 teaspoon instant yeast
1 1/2 teaspoons kosher salt
2 1/4 cups (270 grams) all-purpose flour
3/4 cup (6 ounces) warm water
Olive oil, for greasing the pan, dough, and stretching

Topping:

5 ounces pepperoni cups
8 ounces shredded mozzarella
3 ounces aged provolone, cubed
1/2 cup pizza sauce

Instructions

To Make the Pizza Dough:

Generously drizzle 2 tablespoons of olive oil into a 9×13-inch dark aluminum baking pan—this type of pan ensures a crispier crust.

In a mixing bowl, combine the flour, kosher salt, and yeast. Gradually stir in the warm water and an extra tablespoon of olive oil. The dough will be wet, which is normal for this type of pizza.

Keep mixing until the dough is cohesive, though still quite sticky. Using oiled fingers, transfer the dough into the prepared pan. Start dimpling the dough with your fingers, stretching it gently toward the edges. Repeat this dimpling process every 15 minutes to help the dough reach the edges without tearing. Cover the dough with plastic wrap or a kitchen towel, and let it rest between stretches.

After the third dimple-and-stretch session (around 45 minutes total), allow the dough to rise for an additional hour, undisturbed, covered in a warm spot.

To Assemble and Bake the Pizza:

Preheat your oven to 500°F.

Once the dough has fully risen, uncover and spread the pizza sauce evenly over the surface, extending it right to the edges—there’s no outer crust here.

Distribute the cubed provolone across the dough, paying special attention to placing some cubes near the edges for that extra crispy cheese. Then, sprinkle the shredded mozzarella evenly on top. Arrange the pepperoni slices closely together, creating a near-complete layer of pepperoni.

Slide the pizza into the oven and bake for 7 minutes. Rotate the pan 180 degrees and continue baking for another 7 minutes, or until the edges are golden brown and the cheese is bubbling.

Let the pizza rest for about 5 minutes before transferring it to a cutting board. Slice it with a sharp knife and serve warm.

Once baked, allow the pizza to rest for a few minutes before slicing. This lets the cheese set slightly, making for cleaner slices. Use a sharp knife or pizza cutter to divide the pizza into square slices. This style of pizza is meant to be thick and satisfying, so don’t skimp on the size of the portions!
For serving, you can garnish with fresh herbs like basil or oregano for a pop of color and freshness. A drizzle of hot honey over the top can add a sweet contrast to the salty pepperoni and cheese. Leftovers can be stored in the refrigerator for up to two days, and reheating in a skillet or the oven will bring back that crispy texture.
Enjoy the crispy, cheesy goodness of Detroit-style pizza, and don’t be afraid to make it your own with different toppings or garnishes!