Detroit-Style Pizza Recipe
Ingredients List
Pizza Dough:
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1 cup warm water
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1 (.25 ounce) package active dry yeast
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1 teaspoon white sugar
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2 ½ cups bread flour
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3 teaspoons olive oil, divided
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1 teaspoon kosher salt
Pizza Sauce:
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1 (24 ounce) jar marinara sauce
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2 teaspoons dried oregano
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1 teaspoon red pepper flakes
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1 teaspoon garlic powder
Pizza Toppings:
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8 ounces shredded Monterey Jack cheese
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4 ounces shredded mild Cheddar cheese
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1 (8 ounce) package thick pepperoni slices
Instructions
Collect all the necessary ingredients.
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Pour warm water into the stand mixer bowl, then stir in the yeast and sugar. Allow them to dissolve.
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Add 2 teaspoons of olive oil, salt, and bread flour to the mixture. Use the dough hook to knead the ingredients until the dough becomes smooth, soft, and elastic.
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Drizzle the remaining 1 teaspoon of oil onto a 10x14-inch Detroit-style pizza pan. Use your fingers to spread the oil evenly across the bottom. Place the dough in the center, then oil your fingers and gently stretch the dough into a rectangular shape.
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Cover the dough and let it rise until it has doubled in size, which should take about 1 hour.
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For the sauce, combine marinara sauce, oregano, red pepper flakes, and garlic powder in a saucepan. Bring to a simmer over medium-low heat and cook for 15 minutes.
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Preheat the oven to 525°F (274°C). In a bowl, combine Monterey Jack and Cheddar cheeses. Toss them gently to blend.
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To finish the dough, rub your fingertips with a bit of olive oil from the pan. Press the air out of the dough while stretching and spreading it into a rectangle that fits the edges of the pan. Stretch the dough up the sides by about 1/2 inch.
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Place most of the pepperoni slices onto the dough. Evenly distribute the cheese over the top, ensuring it covers the edges where the dough meets the pan.
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Spoon the sauce in three long strips over the pizza. Top with the remaining pepperoni slices.
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Bake the pizza in the preheated oven until it's slightly darker than golden brown, about 15 minutes. Allow it to cool for 5 minutes.
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Carefully slide the pizza onto a cutting board and slice it into rectangular pieces.
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Serve the pizza immediately and enjoy!
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Chef's Tips
If you don't have a traditional Detroit pizza pan, a 12-inch cast iron skillet will work. You may need slightly less dough, but it should be close. Alternatively, you can use two 8-inch square metal cake pans, just be sure they're deep enough.
While all-purpose flour is fine, bread flour has more gluten and produces better results.
For a more authentic taste, substitute 12 ounces of Wisconsin brick cheese for the Monterey Jack and Cheddar if available. You can grate the cheese if you prefer.
Feel free to add any other toppings you like, just make sure to add them to the dough before layering the cheese on top.
Editor's Note:
The nutrition information provided for this recipe includes the full amount of sauce. The actual amount consumed will depend on how much is used.
Nutritional Information (per serving)
| 474 | Calories |
| 27g | Fat |
| 36g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 474 | |
| % Daily Value * | |
| Total Fat 27g | 35% |
| Saturated Fat 12g | 60% |
| Cholesterol 63mg | 21% |
| Sodium 1146mg | 50% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 3g | 11% |
| Protein 21g | 41% |
| Vitamin C 2mg | 2% |
| Calcium 313mg | 24% |
| Iron 3mg | 17% |
| Potassium 403mg | 9% |
* 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.
Evaluation :
5/5