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.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr 5 mins
total:
1 hr 35 mins
Servings:
12
Yield:
1 14x10 Detroit-style pizza
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
For the Dough:
For the Sauce:
dried oregano
Toppings:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

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

  • 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.

  • 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.

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

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

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

354 calories; protein 15.4g 31% DV; carbohydrates 27g 9% DV; fat 20.1g 31% DV; cholesterol 47.1mg 16% DV; sodium 857.7mg 34% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2019
I live just outside of Detroit, like a half mile from the border. You gotta come here and go to Louie's in Hazel Park for pizza. Buddy's is also a staple here. People think Detroit is in shambles and it's really not. We have so many great restaurants here! I like how you pronounced it Deetroit. ?? Everyone that's not from here does. Read More
(7)

Most helpful critical review

Rating: 1 stars
04/17/2020
I tried making this THREE times and the dough will not perform as stated. It is way too dry I’ve tried less flour as suggested by another Allrecipes member, Thank you. A little more water, a little more oil, but it’s worthless to me. I went to foodwishes.com and asked for help but He is too busy with his multi million property! Maybe if I offered to do his lawn... Read More
33 Ratings
  • 5 star values: 26
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/25/2019
I live just outside of Detroit, like a half mile from the border. You gotta come here and go to Louie's in Hazel Park for pizza. Buddy's is also a staple here. People think Detroit is in shambles and it's really not. We have so many great restaurants here! I like how you pronounced it Deetroit. ?? Everyone that's not from here does. Read More
(7)
Rating: 5 stars
11/12/2018
This was incredible! Even without the Detroit baking pan ( I used the largest glass casserole dish I could find 11x14) it was an amazingly good pizza. I will be writing this one in my "favorite recipes" book. Read More
(5)
Rating: 5 stars
11/08/2018
To be honest never had Chicago style. My husband is a New Yorker so I know pizza.I got the pan ( well worth it) made my own sauce. Had mozzarella cheese on hand so I used that. We love it. Made twice now. Very good. We live in the middle of nowhere West Virginia so this recipe is a pizza lover's dream. Thank you for the introduction to Detroit style it s a keeper for sure. Read More
(3)
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Rating: 5 stars
11/07/2018
Chef John youv'e done it again! This recipe is absolute Detroit perfection. I might suggest sprinkling on some bits of browned hot sweet Italian sausage out of the casings before the last layer of pepperoni. Awesomely simple! Read More
(3)
Rating: 5 stars
11/06/2018
Really good! My Detroit pan is 40 yrs old and that makes a huge difference. Also my friends send me brick cheese from Detroit so I used that. But next time I'll try the combo you used. Great job Chef John! Read More
(2)
Rating: 5 stars
01/02/2019
Another great recipe from Chef John! I've made it twice now. All in all the dough is easy to make and work with even if you make it by hand. If you prefer your crust golden brown instead of golden black stick to 10 minutes at 500. I think canola or vegetable oil is preferable to olive oil in the pan to prevent a burnt crust. We found the sauce excessively spicy (we were sweating) so we cut down on the chili flakes a bit the second time around. Read More
(1)
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Rating: 5 stars
12/19/2018
I always make my own pizza crust but usually do a thinner crust. Decided to try something different and glad I did. My family loved this and so did I. Another winner from Chef John. Read More
(1)
Rating: 5 stars
04/03/2019
WOW another amazing recipe made it last night huge success As good as your pita recipe;-) JF Read More
Rating: 5 stars
06/02/2019
This was amazing pizza I followed the recipe exactly which I don t always do. I would not change a thing! Well done Chef John! Read More
Rating: 1 stars
04/17/2020
I tried making this THREE times and the dough will not perform as stated. It is way too dry I’ve tried less flour as suggested by another Allrecipes member, Thank you. A little more water, a little more oil, but it’s worthless to me. I went to foodwishes.com and asked for help but He is too busy with his multi million property! Maybe if I offered to do his lawn... Read More