Detroit-Style Pizza


Forget the old Chicago vs. NY debate! America's best pizza could very well be Detroit-style pizza. Even though it's often referred to as 'deep dish,' I don't think that accurately captures the essence of this crispy, crusty, crazy-good slice. It has flavor elements of a slightly charred thin-crust pizza, with the texture of light, airy focaccia. Plus, if you use the properly shaped pan, the edges of your crust get wonderfully crunchy, making for a truly unique experience.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
1 hrs 5 mins
Total Time:
1 hrs 35 mins
1 14x10 detroit-style pizza


For the Dough:

  • 1 cup warm water

  • 1 (.25 ounce) package active dry yeast

  • 1 teaspoon white sugar

  • 3 teaspoons olive oil, divided

  • 1 teaspoon kosher salt

  • 2 ½ cups bread flour

For the Sauce:

  • 1 (24 ounce) jar marinara sauce

dried oregano

  • 1 teaspoon red pepper flakes

  • 1 teaspoon garlic powder


  • 1 (8 ounce) package shredded Monterey Jack cheese

  • ½ (8 ounce) package mild Cheddar cheese

  • 1 (8 ounce) package thick pepperoni slices


  1. Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve. Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic.

  2. Drizzle remaining olive oil over the bottom of a 10x14-inch Detroit-style pizza pan and spread around with your fingers. Place dough in the center; pull and stretch into a roughly rectangular shape with oiled fingers. Cover and let rise until doubled in volume, about 1 hour. Prepare sauce and cheese in the meantime.

  3. Combine marinara sauce, oregano, red pepper flakes, and garlic powder in a saucepan over medium-low heat. Simmer to fully hydrate the oregano and garlic, about 15 minutes.

  4. Preheat the oven to 500 to 550 degrees F (260 to 288 degrees C).

  5. Dice Monterey Jack and Cheddar cheese into small cubes. Toss lightly to mix together.

  6. Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing into a rectangle that goes all the way to the edges of the pan. Stretch up the sides about 1/2 inch or so.

  7. Lay most of the pepperoni onto the dough. Scatter cheese cubes evenly on top, making sure to fully cover all the edges where dough meets the pan. Ladle sauce on top in 3 long strips. Arrange remaining pepperoni over the sauce.

  8. Bake in the preheated oven until pizza is somewhere between golden brown and golden black, about 15 minutes. Let cool for 5 minutes.

  9. Very carefully slide pizza onto a cutting board using a spatula. Cut into individual pieces using the lines of sauce as a guide.

    close up view of sliced Detroit-Style Pizza on a wooden cutting board
    Chef John

Chef's Notes:

If you can't get the classic Detroit pizza pan, you can also use a 12-inch cast iron skillet, although you may need to not use quite as much dough, but it should be close. You can also use two 8x8-inch metal cake pans, but no matter what you go with, be sure it's at least a few inches deep.

All-purpose flour will work, but bread flour has more gluten and works a little better.

This traditionally uses brick cheese, so if you can find it, substitute 12 ounces brick cheese for the Monterey Jack and Cheddar cheese. You can grate the cheese if preferred. Use any other toppings you like; just add them to the dough before covering with cheese. The sauce recipe makes a little more than you'd need.

Nutrition Facts (per serving)

354 Calories
20g Fat
27g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 354
% Daily Value *
Total Fat 20g 26%
Saturated Fat 9g 45%
Cholesterol 47mg 16%
Sodium 858mg 37%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 15g
Vitamin C 2mg 8%
Calcium 228mg 18%
Iron 2mg 12%
Potassium 298mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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