How to Make Detroit-Style Pizza (Updated!)

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella has less fat while still melting well.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni reduces calories while providing similar flavor.

pizza sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Homemade sauce can be healthier with no preservatives.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

Whisk together 2 and 1/4 cups flour, 1 and 1/2 teaspoons kosher salt, and 1 teaspoon of instant yeast in a large bowl.

Add 1 cup of cold water and mix until you have a wet sticky dough ball.

Rub a teaspoon of oil over the dough, cover the bowl, and let it rise at room temperature for 10 to 12 hours.

After rising, deflate the dough and place it in a storage vessel, then transfer to the fridge for 1 to 2 days.

Grease a 10x14 inch pan with butter and pour a teaspoon of olive oil into the center.

Remove the dough from the fridge, deflate it, and transfer it to the prepared pan, stretching it to fit.

Drizzle the dough lightly with olive oil, cover with plastic wrap, and let it rise at room temperature for 3 to 5 hours.

Dimple the dough lightly, avoiding the edges, and par-bake the dough at 500°F for 8 minutes until lightly golden on top.

Remove the par-baked crust from the pan and let it cool for at least 20 minutes.

Prepare the toppings: combine 4 oz of pregrated cheddar cheese with 2 oz of pregrated mozzarella cheese in a bowl.

In another bowl, combine 1/2 cup of thinly sliced red onions with 1/2 cup of pickled hot peppers.

Return the crust to the pan, bottom side down, and line the perimeter with the pregrated cheeses.

Spread 6 oz of hand grated low moisture whole milk mozzarella over the remaining surface of the crust.

Drop spoonfuls of tomato sauce over the cheese using a heaping 1/2 cup total and distribute evenly with the back of the spoon.

Spread the onions and peppers evenly over the top followed by 2 oz of pepperoni.

Bake at 475°F for roughly 10 minutes until the cheese has melted and the toppings are blistered to your liking.

Run a thin metal spatula or pairing knife around the edge of the pan to release the crust from the sides.

Use an offset spatula to remove the entire pizza from the pan and transfer to a cutting board.

Cut into 8 to 10 pieces and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens