Detroit-style pan pizza

  • Preparation 1 h 25 min
  • Cooking 15 min
  • Servings 4 to 6
  • Freezing Absolutely



  • 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



  • 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.