Detroit Style Pizza Recipe – Bold Crust, Cheesy Edges, and Flavor Explosion!
Pizza lovers, listen up—this ain’t your average pie. This is Detroit style pizza—the kind that makes you close your eyes and go “Mmm…” with the first bite.
I’m talkin’ golden crispy edges, a thick and airy crust that holds all that cheese like a boss, and sauce that sits proudly on top. I’ve been hooked on this style for years. Tried it once at a friend’s party, went home, and didn’t sleep until I cracked the code. And guess what? Now I’m sharing it with you.
Whether you’ve had Detroit style before or it’s your first time, this homemade version will blow your mind. It’s cheesy. It’s crispy. It’s everything. So, let’s fire up that oven and make some pizza magic!
📝 Ingredients Table (Serves 4–6)
| Ingrediente | Cantidad |
|---|---|
| Bread flour | 3 cups (360g) |
| Warm water | 1 cup (240ml) |
| Instant yeast | 1 tsp |
| Sugar | 1 tsp |
| Salt | 1.5 tsp |
| Olive oil (for dough + pan) | 2 tbsp |
| Brick cheese (or mozz + Monterey) | 300g |
| Pepperoni slices | 100g |
| Crushed San Marzano tomatoes | 1 cup |
| Garlic (minced) | 2 cloves |
| Dried oregano | 1 tsp |
| Red pepper flakes (optional) | A pinch |
| Fresh basil (optional) | For garnish |
👨🍳 Step-by-Step Instructions
1. Make That Beautiful Dough
Mix flour, yeast, sugar, salt in a bowl. Add warm water and olive oil. Stir it till sticky and messy—and perfect.
Cover and let it rise for 2–3 hours until it’s puffed up like a fluffy pillow.
2. Prep Your Pan Like a Pro
Grab a 9×13 metal baking pan. Pour in some olive oil—don’t be shy. Rub it all over. That’s the secret to the crispy, fried crust.
Drop the dough in and gently stretch it toward the edges. If it shrinks back (and it might), walk away. Let it chill 10 mins, then stretch again. Cover and rise again for 30 mins.
3. Cheese First, Always
Forget everything you know. In Detroit style, cheese goes before sauce. Scatter it all the way to the edges. That’s how you get those epic caramelized corners. Add your pepperoni on top of the cheese.
4. Sauce Stripes Like a Boss
Blend the tomatoes with garlic, oregano, salt, and chili flakes if you’re feeling spicy. Now dollop or stripe it on top of the toppings. Looks cool. Tastes even better.
5. Bake It HOT
Crank your oven to 500°F (or as hot as it goes). Bake on the bottom rack for 15–20 mins. Cheese should be bubbling, crust golden, and edges crispy AF.
6. Let It Breathe
Rest it for 5 mins (if you can resist). Slide a spatula around the edges, slice into squares, and get ready to impress yourself.
✨ Tips & Tricks
- Brick cheese is king, but mozz + Monterey Jack is a solid duo.
- Oil = crispy magic. Don’t hold back.
- Let your dough rest if it’s fussy. It’ll stretch when it’s ready.
- Sauce on top, not underneath. Always.
- Cold-proof your dough in the fridge overnight for deeper flavor.
- Use cup-and-char pepperoni for that spicy little bowl of love on top.
❓ FAQ Time – Let’s Clear Things Up
Can I use pre-shredded cheese? You can, but block cheese melts way better. Go the extra mile.
What if I don’t have a Detroit pizza pan? Any metal 9×13 works. Just don’t use glass—it won’t crisp right.
Is this like pan pizza? Not quite. This is pan pizza’s cooler, crunchier cousin.
Can I reheat it? Yes—oven or air fryer gets it crispy again. Microwave? Meh.
What else can I put on it? Anything! Mushrooms, onions, jalapeños, sausage—make it yours.
❤️ My Final Thoughts – Detroit Style Is a Whole Mood
This pizza is a showstopper. It’s got drama. Crunch. Cheese pulls that could go viral. It’s the kind of slice you remember—and crave.
I make this when I want to feel like a pizza genius. When I want comfort with a crunch. When I want guests to be like, “You made THIS?!”
Try it once, and I swear it’ll be in your regular rotation. And when someone asks what your secret is? Just smile and say: “It’s Detroit, baby.”
See Also: White Pizza Recipe – No Sauce, Just Pure Cheese Heaven
