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Detroit style pizza on parchment paper with basil leaves and red pepper on the side

Detroit Style Pizza

  • Author: Quin Liburd
  • Prep Time: 2hrs 20m
  • ferment time: 12hrs
  • Cook Time: 15m
  • Total Time: 14hrs 35m
  • Yield: 6 1x
  • Category: Main Entree
  • Method: Baking
  • Cuisine: American


This Detroit Style Pizza recipe has a perfect, chewy crust, pizza sauce, melty cheese galore, and an abundance of pepperoni cups. You’ll love this classic, deep-pan pizza that you can fully customize to your stomach’s content with endless toppings. No fancy tools or wood-fired oven needed to whip up this irresistible pizza at home!



For the pizza dough:

  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 1 teaspoon active dry or instant yeast
  • 1 1/2 teaspoons kosher salt
  • 1 cup warm water 
  • 1 tablespoon olive oil, plus more for the pan & as needed

For the pizza toppings/assembly:

  • 3/4 cups pizza sauce (we love using Rao’s!)
  • 8-ounce brick, low-moisture mozzarella cheese, cut into cubes
  • 4-ounce brick, fontina cheese, cut into cubes
  • 5 ounces sliced pepperoni
  • freshly chopped basil, for garnish- optional
  • crushed red pepper and/or hot honey, for serving- optional


For the pizza dough:

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine both flours, yeast, and salt, and whisk together. Then pour in the warm water. Mix on the lowest speed for 30 seconds or stir the mixture with a rubber utensil until the mixture resembles a coarse, shaggy dough.
  2. Once the dough comes together, remove the paddle attachment and replace with the dough hook attachment. Add the 1 tablespoon of olive oil, increase the speed to medium, and mix for another 30-60 seconds until the dough is smooth, supple, and slightly sticky to the touch. Alternatively, if making the dough by hand, add the oil, then turn dough out onto a clean surface and knead until the dough is smooth and supple.
  3. Place the dough into a lightly oiled bowl, cover with plastic, and refrigerate the pizza dough for at least 12 hours (or up to 3 days). Note: I usually make the pizza dough a day in advance, letting the dough chill in the fridge overnight- with pizza assembly on the following day.
  4. Two hours before baking the pizza, generously oil a dark, aluminum 9×13-inch baking pan. Be sure to coat the entire bottom and a bit of the sides. Add the refrigerated dough into the pan, dip your fingers into the oil, if needed, and gently dimple the dough using your fingers. The dough will not stretch the entire surface of the pan just yet, don’t force it or it will cause the dough to rip.
  5. Working in 30-minute intervals, go back to the pan and dimple the dough (as illustrated in the images). After four rounds of dimpling and resting the dough over the course of two hours; the dough will have relaxed enough to cover the whole pan and reach the edges.

For the pizza assembly & baking:

  1. Preheat the oven to 500°F (or the highest your oven can go!). Move an oven rack to the lowest position you can get it near the oven floor.
  2. Evenly spread the pizza sauce onto the dough to cover the entire surface. Top the sauce with the cubed pieces of cheese, covering the surface and up to the edges. Then followed by a covering of the sliced pepperoni, overlapping, if needed- it may seem like a lot of pepperonis but they will shrink and shrivel up. 
  3. Place the pan into the oven and bake the pizza for 15 minutes- or until the cheese is super bubbly with golden brown edges, and the pepperoni slices are slightly charred and crispy.
  4. Let the pizza cool for 5 minutes. Then carefully maneuver the pizza out of the pan onto a large cutting board. Use a pizza cutter or sharp knife to slice. Garnish and top the pizza with fresh chopped basil, crushed red pepper, and/or a drizzle of hot honey, if desired. Enjoy!


  1. Please read the blog post in its entirety for more tips + tricks.

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