Pizza Recipe

Detroit Style Recipe

Name: Detroit Style Recipe
Yield: 1 10 × 14-inch Detroit pan
Cuisine: American
Ingredients: 289 g Bread Flour; 208 g Cool Water; 0.7 g Active dry yeast; 7.2 g Salt; 5.8 g Olive oil; one 28 oz can Crushed tomatoes; 1 Tbsp Olive oil; 2 cloves, finely minced Garlic; 1 tsp Dried oregano; 1–1.5 tsp, or to taste Fine salt; 1 tsp, optional Sugar; 10–12 oz Wisconsin brick cheese or brick/mozzarella blend; 3–4 oz Pepperoni; 6–8 oz Prepared red sauce

A rectangular, high-hydration pan pizza with a light interior, crisp fried base, and signature caramelized cheese crown.

Makes one 10 × 14-inch Detroit pan12–24 hour cold ferment plus pan proof

Dough Ingredients

Amounts for one 10 × 14-inch Detroit pan.

Bread Flour289 g
Cool Water208 g
Active Dry Yeast0.7 g
Salt7.2 g
Olive Oil5.8 g

How to Make the Dough

Combine the cool water and yeast in the mixing bowl.
Add the flour and mix until no dry flour remains. Cover and rest 15–20 minutes.
Add the salt and knead until the dough begins to strengthen, then add the olive oil and mix until cohesive and elastic.
Rest 20 minutes, perform a stretch-and-fold, then repeat once more after another 20 minutes.
Cover and refrigerate for 12–24 hours.
Generously oil a dark anodized Detroit-style pan and place one dough portion in the center.
Let the dough relax for 20 minutes, then gently dimple and stretch it toward the corners. Rest and repeat rather than forcing it.
Cover and proof in the pan for about 45–90 minutes, until visibly puffy, bubbly, and filling the pan.

Detroit-Style Red Sauce

One 28 oz batch makes enough sauce for about 4–6 Detroit pizzas. Refrigerate for up to 4 days or freeze the extra.

Crushed tomatoesone 28 oz can
Olive oil1 Tbsp
Garlic2 cloves, finely minced
Dried oregano1 tsp
Fine salt1–1.5 tsp, or to taste
Sugar1 tsp, optional

1. Warm the olive oil over medium-low heat and cook the garlic for about 30 seconds without browning.
2. Add the tomatoes, oregano, salt, and optional sugar.
3. Simmer gently for 20–30 minutes, stirring occasionally, until thick enough to hold in stripes on top of the pizza.
4. Cool before using.

Toppings for One Pizza

Amounts for one 10 × 14-inch Detroit pan.

Wisconsin brick cheese or brick/mozzarella blend10–12 oz
Pepperoni3–4 oz
Prepared red sauce6–8 oz

Assembly and Baking

Arrange pepperoni or other toppings directly on the dough.
Spread the cheese evenly and press it all the way against the pan edges to create the caramelized crown.
Spoon the thick sauce over the cheese in two or three lengthwise stripes.
Bake at 475–500°F for about 15–20 minutes, until the bottom is crisp and the cheese edges are a deep golden brown.
Run a thin spatula around the edges and remove the pizza from the pan promptly so the bottom stays crisp.