Detroit Style Pizza is known for its light and airy crust with crispy, cheesy edges, and this homemade version does not disappoint! The dough bakes up light and fluffy while the cheese melts into the edges for an irresistible crunch.
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Kelley’s Tips
Before You Get Started
- Use the right kind of pan. This makes a big difference in how your pizza turns out! I recommend using a dark aluminum pizza pan with high sides for the most authentic Detroit style pizza.
- Don’t skimp on the olive oil. The olive oil poured into the bottom of the pan doesn’t just prevent the pizza from sticking, it helps create that beautiful, golden crust!
- Cube the cheese. This is a bit untraditional for pizza, but not for Detroit style! Cutting the cheese into little cubes rather than grating it helps it to melt more evenly and create a crispy caramelized edge.
- Add the sauce in lines. Instead of spreading the sauce all over the dough, you’ll add it in thick lines over the cheese! This prevents the crust from getting soggy, and it gives you that classic Detroit pizza look.
Ingredients
Pizza Dough
- Bread Flour – Bread flour is higher in protein, so it creates a more chewy and airy crust.
- Water – Hydrates the dough and activates the gluten, helping the dough rise so it’s light and fluffy!
- Instant Dry Yeast – Works quickly to give the dough its lift. It’s a good little shortcut as it doesn’t need to be proofed in water first!
- Honey – Adds a hint of sweetness while feeding the yeast.
- Salt – Adds flavor and strengthens the gluten so the crust bakes up light and sturdy.
Sauce
- Crushed Tomatoes – Adds a fresh, bright tomato flavor that is a must in pizza.
- Olive Oil – Adds richness and smoothness to the sauce.
- Sugar – Balances the acidity of the tomatoes.
- Italian Seasoning – A savory blend of herbs like oregano, basil, and thyme. Take it up a notch and use fresh herbs if you have them!
- Fresh Basil – Adds fresh flavor and a pop of color.
Toppings
- Pepperoni – A classic Detroit-style topping that adds a crispy texture and spicy, salty flavor.
- Low-Moisture Mozzarella – Cut into cubes, giving you that gooey cheese pull and crispy edges. Low moisture mozzarella is best for melting without making the crust soggy!
- Olive Oil – Coats the pan to prevent the pizza from sticking and is essential for creating a crispy, golden crust. I’ve tried using butter and it doesn’t brown as well or get crispy as olive oil does.
Ingredients
- Mix the Dough: Mix flour, yeast, water, and honey in the bowl of a stand mixer for 2 minutes. Let it rest for 10 minutes. Add in salt. Mix for 5 more minutes.
- Knead the Dough: Turn out dough onto floured countertop and knead into a ball. Let it rest for 20 minutes.
- Divide the dough in half and form into 2 balls. Spray 2 12×12-inch non-stick pizza pans and then add olive oil to the bottom of each pan.
- Press the Dough in the Pan: Place the dough in the pan and spread it almost to the edges using your fingers to push it to the sides.
- Make the Sauce: Mix crushed tomatoes, olive oil, sugar, salt, Italian seasoning, and chopped basil.
- Add Toppings: After the dough has risen for about 15 minutes, top with cheese, pepperoni, and lines of tomato sauce. Make sure some cheese has fallen in the gap between the dough and the edge of the pan.
- Bake for 12 minutes in a 550 degree oven.
- Serve: Let the pizza rest for 5 minutes before slicing and serving! Enjoy!
Serving Suggestions
If you’re a pizza fan, give my Homemade Calzones, Easy Pita Pizza, and Zucchini Pizza Bites a try!
Recipe
Detroit Style Pizza
Detroit Style Pizza is known for its airy crust with crispy edges, and this recipe does not disappoint! The dough bakes up light and fluffy while the cheese melts into the edges for an irresistible crunch. Spice up pizza night with this fun and easy recipe!
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Ingredients
Pizza Dough
- 4 1/4 cups bread flour
- 2 cups water
- 1 tbsp instant dry yeast
- 1 tbsp honey
- 1 1/2 tsp salt
Sauce
- 28 oz can crushed tomatoes
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp Italian seasoning
- 1 tbsp fresh basil
Toppings
- 2 cup sliced pepperoni
- 1 lbs low moisture mozzarella, cut into small cubes
- 2 tbsp olive oil
Instructions
- Mix flour, yeast water, and honey in the bowl of a stand mixer for 2 minutes. Let it rest for 10 minutes. Add in salt. Mix for 5 more minutes.
- Turn out dough onto floured counter top and knead into a ball. Let rest for 20 minutes. Divide dough in half and form into 2 balls.
- Spray 2 12×12 inch non-stick pizza pans and then add in olive oil to the bottom of each pan. Place dough in pan and spread almost to edges using your fingers to push to the sides.
- Mix crushed tomatoes, olive oil, sugar, salt, Italian seasoning, and chopped basil.
- After dough has risen for about 15 minutes, top with cheese, pepperoni, and lines of tomato sauce. Make sure some cheese has fallen in the gap between the dough and edge of pan.
- Bake for 12 minutes in a 550 degree oven.Let the pizza rest for 5 minutes before slicing and serving! Enjoy!
Nutrition Information
Calories: 331kcalCarbohydrates: 31gProtein: 14gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 36mgSodium: 832mgPotassium: 244mgFiber: 2gSugar: 4gVitamin A: 308IUVitamin C: 5mgCalcium: 171mgIron: 1mg
Did You Make This?
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