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Detroit Style Pizza Recipe

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4.1 from 89 reviews

Detroit Style Pizza is a distinctive rectangular pizza known for its thick, airy crust with a crispy, cheesy edge. This recipe guides you through making the wet dough, layering aged provolone and mozzarella cheeses, topping it with pepperoni cups, and baking it to achieve a golden, bubbly finish. The technique of repeatedly dimpling and stretching the dough ensures a perfect rise and crispy edge, resulting in a rich, satisfying pizza experience.

Ingredients

Dough Ingredients

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

Toppings

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

Instructions

  1. Prepare the Pan: Pour 2 tablespoons olive oil into a 9x13-inch baking pan, preferably dark aluminum for better crust development.
  2. Make the Dough: In a bowl, combine all-purpose flour, kosher salt, and instant yeast. Add warm water and 1 tablespoon olive oil, mixing to a wet but cohesive dough.
  3. Knead and Transfer: Knead or mix the wet dough until it holds together. Dip fingers in olive oil from the pan, transfer dough to the oiled pan, and dimple it using your fingers.
  4. First Rise: Cover the pan with a kitchen towel or plastic wrap and let rise in a draft-free spot for 15 minutes.
  5. Second Stretch: Remove cover, dimple the dough again stretching it halfway to the edges, cover, and let rest another 15 minutes.
  6. Final Stretch and Rise: Dimple and stretch dough fully to the edges and corners, using olive oil on hands as needed. Cover and let rise for 1 hour.
  7. Preheat Oven: Set oven to 500°F (260°C) to get it very hot for baking.
  8. Assemble Pizza: Uncover dough, spread pizza sauce evenly to edges. Distribute cubed aged provolone, focusing some near edges, then sprinkle shredded mozzarella over the top.
  9. Add Pepperoni: Layer pepperoni cups closely overlapping to form a pepperoni blanket.
  10. Bake: Place pan in oven and bake for 7 minutes. Rotate pan 180 degrees, then bake an additional 7 minutes until edges are golden and cheese is melted and bubbly.
  11. Cool and Serve: Remove from oven, let cool 5 minutes in pan, then transfer to cutting board, slice, and enjoy.

Notes

  • If using active dry yeast instead of instant yeast, proof it in warm water for 5-10 minutes before mixing with dry ingredients.
  • Use a dark or well-seasoned aluminum pan for the best crispy crust.
  • The dough will be wetter and stickier than typical pizza dough; this is normal for Detroit style crust.
  • Stretch the dough gently over time to avoid ripping; dimpling helps with this.
  • Letting the dough rise multiple times in the pan yields an airy, soft interior with crispy edges.
  • Overlapping the pepperoni cups ensures flavor in every bite and a classic pepperoni blanket effect.
  • Letting pizza cool slightly before slicing helps set the cheese and reduces mess.

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