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Detroit Style Pizza

A thick square shaped pizza with dark crispy edges, a crispy bottom crust, and a chewy center. Layered with cheese then topped with rows of tomato sauce.
Detroit Style Pizza

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Servings: 3 to 4
Total Time: 3 hours
Recipe by: Frankie


For The Dough:
1 packet (1 1/2 tsp or 7 grams) active yeast
2 cups all-purpose flour
1 cup warm water
1 tsp salt
3 TBSP olive oil
For The Sauce:
1 14-ounce can whole peeled tomatoes
2 medium cloves of garlic, peeled and chopped
1/2 a yellow onion, roughly chopped
1 TBSP olive oil
1 TBSP dried oregano
1/4 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
dash red pepper flakes
For The Toppings:
8 ounces low-moisture mozzarella cheese, cut into 1/2 inch cubes
8 ounces Muenster cheese, cut into 1/2 inch cubes
Optional: (pepperoni, mushroom, etc.)


Make The Dough:

1. In a large mixing bowl (or stand mixer bowl) combine the water and salt, mix until salt has dissolved.

2. Add the flour and yeast to the bowl and mix until well incorporated and shaggy.

3. Stir the dough for 10 minutes (or about 5 minutes in a stand mixer with a dough hook).

4. Scrape the dough from the sides of the bowl (and dough hook if you're using a stand mixer) so the dough is in one big blob in the center of the bowl. Let the dough rest 5 minutes.

4. Add the 3 TBSP of olive oil to a dark METAL 9x13 baking pan. Scrape the dough from the bowl into the pan with the oil. Flip the dough around to coat in the oil.

5. Using your fingers stretch the dough to the edges of the pan evenly to fit the pan as well as you can (you won't be able to get the dough to stay completely to the edges, but that's OK). Cover the pan with plastic wrap and place in a warm spot to allow the dough to rise, about 2 hours, or until dough about doubles in size.

Make The Sauce:

1. Add the tomatoes, garlic, onion, and oil to a blender and puree.

2. Pour the sauce into a medium size saucepan over medium heat. Stir in the oregano, basil, salt, pepper, and red pepper flakes.

3. Simmer the sauce uncovered, stirring occasionally, for about 30 minutes. Reduce the heat to medium-low if the sauce begins boiling rapidly.

Assembling The Pizza:

1. Preheat the oven to 475° F and move your oven rack to the bottom.

2. Take the plastic wrap off the dough. If your using toppings other than cheese you'll want to place them on the dough now.

3. Spread the cheese cubes evenly all over the dough making sure there's cheese cubes at the very edges where the dough meets the pan.

4. Ladle the tomato sauce in two separated rows down the center of the pizza.

5. Bake the pizza on the bottom rack of the oven for 18 to 20 minutes or until the edges of the pizza are dark and crispy.

6. Remove the pizza from the oven and use a thin spatula all the way around the edges of the pan to loosen the pizza. Carefully lift it out and slide it onto a cutting board. Cut the pizza into squares and serve.


It's important to use a dark metal pan when baking, it helps give the pizza it's dark crisp edge.

Traditionally Detroit Style Pizza uses Wisconsin Brick cheese, but a low-moisture mozzarella and Muenster blend is a good substitute if you can't find Wisconsin Brick cheese.

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Detroit Style Pizza

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