Detroit-style pan pizza
- Preparation 1 h 25 min
- Cooking 15 min
- Servings 4 to 6
- Freezing Absolutely
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🍕 A thick, golden pizza that doesn’t hold back
This Detroit-style pan pizza is the kind of recipe that wins everyone over from the very first slice. A thick yet airy crust, lightly fried in olive oil, with deeply golden, crispy edges. Melted cheese everywhere, marinara spooned generously on top, and a texture that hits every comfort note at once. Soft, crunchy, rich, and deeply satisfying.
🧀 When comfort food plays in the big leagues
This is a no-compromise classic. Well-risen dough, plenty of cheese, a flavorful sauce, and just enough cured sausage to bring character and depth. Perfect for sharing, ideal for feeding a crowd, and extremely dangerous if you planned on stopping at one slice. This is pizza meant to be eaten standing up, with friends, using your hands.
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🍞 Well-hydrated dough
A slightly sticky dough creates a lighter, airier crumb typical of Detroit-style pizza.
🫒 Generous oil in the pan
Oil allows the crust to lightly fry, creating those signature crispy, golden edges.
🧀 Cheese to the edges
Letting the cheese reach the sides of the pan creates deeply caramelized, flavorful borders.
🔥 Very hot oven
High heat ensures fast cooking, a light interior, and a deeply browned crust.
⏱️ Rest before slicing
A short rest helps the cheese set slightly and makes slicing cleaner and easier.
Ingredients
- 1 1/2 cups lukewarm water
- 2 1/2 teaspoon active traditional yeast
- 3 tablespoons sugar
- 3 1/4 cup flour
- 3 tablespoons Italian spices
- 1 1/2 teaspoon salt
- 320 g (about 2 1/2 cups) shredded Mexican cheese mix
- 1 1/2 cup marinara sauce by Stefano Faita
- Garlic salt
- 100 g cacciatore sausage, thinly sliced
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Preparation
- In a bowl, put the water, yeast and sugar and mix well. Let sit for 5 minutes to activate the yeast.
- In a large bowl, put the flour, Italian spices and salt then mix. Pour the water and yeast mixture into the flour and mix to form a dough.
- In the bowl, knead the dough for 5 minutes until it is elastic and no longer sticks to your hands. Lightly oil a large bowl with olive oil, put the dough and cover with plastic wrap. Let rise for 1 hour in a place away from cold drafts.
- Preheat the oven to 550°F.
- In a baking sheet about 12”x18” with high sides, pour a good drizzle of olive oil and spread with your fingers. Put the dough and spread to the corners.
- Spread the cheese, pour the sauce and spread on top then sprinkle with a little garlic salt to taste. Add the sausage slices.
- Place in the oven and bake for about 15 minutes or until the edges of the crust are golden brown. Let stand 5 minutes before slicing and serving.
Yes. A mix of mozzarella and cheddar works very well for melt and color.
The dough can rise in the refrigerator for up to 24 hours for extra flavor.
Yes. Freeze once baked, then reheat directly in the oven to restore crispness.
Pepperoni, salami, or even a vegetarian version work just as well.
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