Homemade Detroit-Style Pizza

An overhead view of a Red Stripe Detroit-Style Pizza that has been cut into four squares.

Course: Entree / Pizza

Cuisine: American / Italian

Prep Time: 30

Cook Time: 17

Resting and Proofing: 1

Total Time: 1 47

Servings:

Calories: 174kcal

Author: Kris Longwell

This may be the best pizza you will ever make or eat. To get the very best results, take the time to let the dough sit at least twelve (or up to 72) hours covered in the fridge. This recipe makes enough for two 10x14" pans. You can easily freeze the dough you don't use, or use the extra in a 9x9" metal pan.

Print Recipe

Equipment

Stand mixer Or bowl with a wooden spoon
2 9x14 steel pans See NOTES
Bench scraper Or spatula
2 metal spatulas

Ingredients

For the Dough

4½ cups unbleached bread flour
1¾ teaspoon Kosher salt
1¼ teaspoon Instant yeast
2 cups water cool, 75 to 85°F
2 tablespoon olive oil plus more for stretching

For the Sauce

2 tablespoon olive oil
3 cloves garlic minced
2 teaspoon oregano dried
¼ teaspoon red pepper flakes
1 28 oz can crushed tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon sugar
½ teaspoon Kosher salt

Finishing the Pizza

12 oz brick cheese cut into ¼-inch cubes, See NOTES
1 cup pepperoni sliced
½ cup Romano cheese grated, optional

Instructions

Make the Dough (In Advance)

In the bowl of a stand mixer (or in a large bowl), use the paddle attachment to combine the flour, salt, and yeast.
4½ cups unbleached bread flour, 1¾ teaspoon Kosher salt, 1¼ teaspoon Instant yeast
Pour in the water and turn your mixer on low for 30 seconds (or use a wooden spoon to incorporate the water into the flour mixture in a bowl). The dough will be very wet and shaggy (not forming a ball).
2 cups water
Add 2 tablespoon of olive oil and turn the mixer on medium-low for another 30 seconds (or mix thoroughly with a wooden spoon). Let the dough rest for 5 minutes. Increase the mixer speed to medium and mix for another 45 seconds. The dough will still be very sticky.
2 tablespoon olive oil
Spread about 1 to 2 tablespoon of olive oil on a smooth surface. Oil your fingers and a bench scraper (or metal spatula) and remove the dough from the bowl and place on the oiled surface. Use your fingers to flatten the dough into a rough rectangle. Cover the dough with a kitchen towel and let is rest for 5 minutes.
Use an oiled bench scraper and your oiled fingers to bring the right side of the dough over to the center of the dough. Do the same with the left side, and then bring the lower half up, and then the upper half. Flatten again to another rectangle. Cover with a kitchen towel and let rest for another 5 minutes. Repeat this process 3 more times. (See Video for reference).
Pick the dough up and form it into a ball. Place in an oiled bowl and cover with plastic wrap. Place in the refrigerator for 12 to 72 hours.
4 hours before baking, you'll need to remove the dough from the refrigerator.
Add 2 tablespoon of oil to your pan(s) and use your fingers to rub it all over the bottom of the pan and the sides, too.
If using two 10x14" pans, you'll need to split the dough in half. If using just one 10x14" pan, you'll need 1 lb of dough. If using a 9x9" pan, you'll need 12" of dough. Any leftover dough can be kept covered in the fridge for another 24 hours, or can be frozen for up to 2 months.
Place the dough in the oiled pan and use your fingers to dimple the dough. Working from the center, begin to gently stretch the dough toward the sides of the pan. It won't reach the sides, but that's normal. Cover the pan with a kitchen towel, and let rest for 20 minutes. Repeat the process 2 or 3 more times. With each stretching, the dough will get closer to the sides of the pan, until it finally does extend to the edges.
Gently place half of the cubed cheese in the dough. Cover with plastic wrap and allow the dough to proof in a warm, non-drafty area for 2 to 3 hours until it has risen about ⅓ of the way up the sides of the pan. Now it's time to make the sauce.
12 oz brick cheese

Make the Sauce

Heat the oil in a medium-sized saucepan over medium heat. Stir in the garlic, oregano, and red pepper flakes. Stirring often, sauté for about 30 seconds. Add the tomatoes, onion powder, garlic powder, sugar, and salt. Simmer for 30 minutes, stirring occasionally. Remove from heat and let completely cool.
2 tablespoon olive oil, 3 cloves garlic, 2 teaspoon oregano, ¼ teaspoon red pepper flakes, 1 28 oz can crushed tomatoes, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 tablespoon sugar, ½ teaspoon Kosher salt

Finish the Pizza

Add a pizza stone to your oven and preheat your oven to 500°F. Do this about 30 minutes before baking.
Place half of the pepperoni on the top of the dough. Add the rest of the cheese, making sure to place the cubes of cheese along the edge where the dough meets the sides of the pan. (this causes the classic dark caramelization).
1 cup pepperoni
Use a spoon or small ladle to add two or three "stripes" of sauce down the top of the pizza, lengthwise.
Place the pan on the pizza stone and bake for 8 minutes. Turn the pan, and bake for another 8 to 9 minutes, until bubbly and lightly browned on top. If desired, in the last two minutes, you can place the pan directly on the bottom of the oven, but be careful, don't let it burn!
Remove the pizza from the oven. Use a sharp knife to pry the edges of the pizza away from the sides. Then, use a bench scraper or metal spatula to completely free the pizza along the sides. Carefully use one or two spatulas to work under the pizza to free it from the bottom of the pan. Use two spatulas to lift the pizza from the pan. Place on a large cutting board.
Use a large knife, or pizza cutter, to cut the pizza into 6 squares (if using a 10x14" pan). Serve at once with grated Romano on the side, if desired.
½ cup Romano cheese

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Brick cheese is perfect for this pizza (see link in the ingredients), but you can substitute half Monterey Jack and mozzarella. Muenster cheese is another excellent option.

We love using a stick of natural-casing pepperoni from Boar's head. (See link in ingredients). But any type of sliced pepperoni will work.

Be sure your pan is liberally oiled before adding the dough.

If using one 10x14" pan, you'll need 1 lb of dough and 12 ounces of cheese. If using a 9x9" pan, you'll need 12 ounces and 7.5 ounces of cheese. The leftover dough will keep in the fridge for another 24 hours and can be frozen for up to 2 months.

Nutrition