Monday, April 15, 2024

Detroit Model Pizza Recipe

A classic Detroit Style Pizza is baked in a rectangular metal pan, with thick and airy crust, crunchy caramelized edges, an ample amount of gooey and slightly toasted cheese and covered with crispy thin pepperoni.

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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: Detroit-Model Pizza Recipe is an oblong, notably thick and ethereal deep-dish pizza with a caramelized crust and a focaccia-like chewiness and softness. It’s loaded with toasty cheese, savory pepperoni, and tangy tomato sauce with a contact of sweetness. It doesn’t matter in case you’re nowhere close to Detroit—with my step-by-step directions, you’ll whip up this mouthwatering recipe with ease.

I am keen on pizza, particularly the crispy, toasted bits. Intelligent twists like layering the cheese proper over the crust and beneath the tomato sauce to make sure crispiness, and baking the pizza in an oblong metal pan in order that the cheese and pepperoni are available contact with the recent sides and get caramelized make Detroit-Model pizza a tempting improve from common flat-crust type pizza!

A classic Detroit Style Pizza is baked in a rectangular metal pan, with crunchy caramelized edges, an ample amount of gooey and slightly toasted cheese and covered with crispy thin pepperoni.

Desk of Contents

What’s Detroit-Model Pizza?

  • Detroit-Model is a singular model of pizza that originated in 1946 when Detroit, Michigan bar proprietor Gus Guerra used his Sicilian mother-in-law’s recipe.
  • Legend has it that the primary pizzas have been baked in heavy-steel, rectangular pans that have been initially used as trays for elements in a Detroit auto manufacturing unit.
  • The oiled metal pan offers Detroit-Model pizza its signature crunchy, tacky, crust with a young inside. The nook slices are everybody’s favourite!

Key Substances and Why

For the Dough

  • Bread flour
    • Bread flour has a protein content material of 12%-14% to yield a extra elastic dough with a satisfying chewier chunk.
    • Furthermore, bread flour additionally contribute to a deep sturdy construction to carry extra numerous toppings.
  • Salt
    • Salt provides taste to the dough.
    • It strengthens the gluten construction to make the dough extra elastic, which makes it in a position to maintain on to extra water.
  • Immediate yeast
    • Immediate yeast could be put immediately into the dry components. Keep away from direct contact with salt by mixing it with flour first so it gained’t get deactivated.
    • If you happen to use lively dry yeast, use double the quantity for fast yeast.
  • Olive oil
    • Detroit-Model pizza is baked in a well-oiled pan to create its dark-edged crispy crusty and caramelized cheese edges.
    • The olive oil helps stop the dough from sticking to the pan.
    • Olive oil not solely enhances the flavour but in addition tenderizes the dough.

For the Topping

  • Diced Monterey Jack cheese and diced mozzarella cheese
    • Historically Detroit-style pizza makers use Wisconsin brick cheese. We use a mix of mozzarella and Monterey Jack cheese which is an in depth substitute and extra simply discovered. Yow will discover brick cheese on-line if you want to attempt the true deal.
    • Diced cheese makes a thicker layer that makes a barrier between the crust and sauce, preserving the crust from getting soggy.
    • Scatter the cheese all the best way to the sides of the pan for a crispy cheese crust across the pizza.
    • Actually take it up a notch through the use of my simple recipe, How you can Make Do-it-yourself Mozzarella.
  • 5-Minute Pizza Sauce

Ladle this thick, wealthy sauce constructed from crushed tomatoes on prime of the cheese.

  • Sliced pepperoni
    • Lay the pepperoni on prime to make sure it will get crispy. Scatter the pepperoni all the best way to the perimeters of the pan. The pepperoni will infuse the remainder of the pizza with its salty taste because it cooks.

How you can Make Detroit-Model Pizza

Make the Dough

  • In a stand mixer with a dough hook, mix the bread flour, on the spot yeast, and salt, after which add the water steadily till the dough types a ball.
  • Put the dough in an oiled bowl, cowl, and proof for about 2 hours.
  • Then switch the dough to an oiled pan. Stretch to the sides, cowl, and proof for about half-hour.
  • Every time proof the dough till it doubles in dimension.

Step-by-step instructions on how to make a Detroit style pizza--put the proofed dough in an oiled rectangular baking pan. Stretch the dough to the pan's edges and rest for 30 minutes to relax gluten before baking.

Add the Toppings

  • Preheat the oven to 500°F (260°C).
  • Stretch the dough past the sides of the pan so it gained’t shrink whereas cooking.
  • Sprinkle the diced cheese all the best way to the sides of the pan.
  • Prime with spoonfuls of 5 Minute Pizza Sauce, and lay the pepperoni over, spreading it to the sides.
  • Bake for quarter-hour till the sides are darkish and the cheese turns golden brown.
  • Lower into squares and serve.

Assembling toppings for the pizza before baking. Start with cheese cubes sprinkled all the way to edges, then topped with pizza sauce and followed by thin pepperonis. It's baked until the edges are dark and caramelized and the cheese has browned.

Can I Make a Detroit-Model Pizza Recipe in Advance?

  • You may make the dough as much as 3 days prematurely and retailer within the fridge.
  • Alternatively, you’ll be able to freeze the dough for as much as 4 weeks. Defrost at room temperature after which bake off per the recipe.

How you can Retailer Detroit-Model Pizza

  • Retailer leftovers in an hermetic container within the fridge for as much as 2 days.
  • Reheat in a 350°F (180°C) oven for 10 minutes.


  • Can I substitute all-purpose flour for bread flour?

    • You’ll be able to substitute all-purpose flour (AP) for bread flour (BF). AP has round 11% protein, lower than round 13% in bread flour, which suggests AP absorbs much less water and creates much less gluten strand construction with much less open crumb so it doesn’t maintain as a lot air as bread flour does. The consequence gained’t be so stretchy, chewy, or elastic.
    • A superb rule of thumb to remember whereas alternating the recipe: maintain again some liquid through the use of as much as three-quarters of the quantity known as for at first, after which modify it accordingly to get the identical consistency because the recipe.
  • What’s the distinction between Detroit-Model Pizza and Chicago-Model Pizza?

    • Detroit-Model Pizza has a thick crispy crust just like focaccia. It’s baked in an oiled, rectangular pan.
      • The diced cheese goes immediately on prime of the crust to kind a layer to maintain the crust crispy. The sauce goes on prime of the cheese, adopted by pepperoni.
      • The toppings go all the best way to the sides of the pan in order that they get caramelized and crispy.
    • Chicago-Model pizza is baked in a deep, spherical pan and has a young, buttery crust. It’s virtually casserole-like and is full of fillings like sausage, peppers, and mozzarella cheese.

A slice of heavenly delicious pizza is cut and being lifted from the pan, with thick sand airy crust, crunchy caramelized edges, gooey toasted cheese, and thin crispy pepperoni.

Gemma’s Professional Chef Suggestions

  • You’ll be able to knead the dough by hand in case you don’t have a stand mixer: first combine the flour, salt, yeast, and water along with a wood spoon. Let relaxation for 10 minutes, then switch to a evenly floured work floor and knead for quarter-hour, including water as essential to create a easy, silky dough.
  • The order of the topping is vital to attain the proper taste and texture.
  • If you happen to don’t have a Detroit-style pizza pan you need to use a 9×9-inch sq. (23×23 cm) or 10-inch spherical (25 ½ cm) cake pan.
  • Though the cheese and sauce ought to stay the identical, as an alternative of pepperoni, you need to use different pizza topping of your alternative, like Italian sausage, and sliced onions and peppers.

A slice of Detroit Style pizza is served on a white plat next to the remaining pizza in a black metal baking pan. It's featuring thick and airy crust, crunchy edges, gooey melted cheese and crispy pepperoni.

Extra Pizza Recipes

Prep Time 25 minutes

Cook dinner Time 15 minutes

Proofing Time 2 hours 30 minutes

Whole Time 3 hours 10 minutes

This recipe ensures you basic delicious Detroit Model Pizza with signature thick and ethereal crust, caramelized edges and ample toppings.

Creator: Gemma Stafford

Servings: 8 servings


For the Dough

  • cups (11¼ oz/319 g) bread flour
  • 1 ½ teaspoons salt
  • 1 teaspoon on the spot yeast
  • ¾ cup (6 fl oz/170 ml) heat water, lukewarm
  • 2 tablespoons olive oil

For the Topping

  • 6 oz (170 g) Jack cheese, reduce right into a ½ inch (1 cm) cube
  • 6 oz (170 g) mozzarella cheese, reduce right into a ½ inch (1 cm) cube
  • 6 oz (170 g) sliced pepperoni
  • cups (12 fl oz/360 ml) 5 Minute Pizza Sauce


Make the Dough

  • Within the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, and yeast collectively till mixed.

  • Add water and knead on medium/low velocity till the dough comes collectively to kind a ball, about 8-10 minutes.

  • Switch the dough to a big, oiled bowl, cowl, and let rise in a heat place till doubled in dimension, about 2 hours.

  • Unfold 2 tablespoons of oil right into a Detroit-style pizza pan and switch the dough into it.

  • Stretch the dough to the sides of the pan, cowl with plastic wrap, and let relaxation for not less than half-hour to let the gluten chill out.

  • Whereas the dough is enjoyable, preheat the oven to 500°F (260°C).

  • Stretch the dough a bit past the sides of the pan in order that it doesn’t shrink again from the corners,

Prime the Pizza

  • First sprinkle on the cheese all the best way to the sides of the pan, subsequent dollop the sauce on prime in spoonfuls earlier than lastly laying pepperoni throughout. (word: within the video above I gave the unsuitable order so as to add toppings. Please comply with this written recipe)

  • Bake for about quarter-hour, till the sides are very darkish (virtually black) and caramelized and any uncovered cheese is beginning to brown.

  • Fastidiously loosen the pizza from the sides of the pan, switch to a chopping board and serve.

  • Retailer leftovers in an hermetic container within the fridge for as much as 2 days. Reheat in a 350°F (180°C) oven for 10 minutes.


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