Detroit Style Pizza
17 hours
Prep Time
25 minutes
Cook Time
6
Servings
What is Detroit style pizza? It is the pan pizza of your dreams! A thick crust pizza with crispy edges and bottom, a chewy soft center and lots of gooey cheese and crispy pepperoni cups! This homemade pan pizza takes a bit of planning to allow the dough to rise and rest; but a bit of planning is totally worth it!
Ingredients
- For the Pizza Dough
- 2.5 cups flour, (10 ounces)
- 3/4 cup warm water, (6 ounces)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon instant yeast, make sure you use Instant Yeast, active will not withstand refrigeration
- For the Pizza
- 2 tablespoons olive oil, for stretching
- 16 ounces mozzarella cheese, cut into 1/2 inch cubes (not the fresh type)
- 8 oz pepperoni slices (40-50 slices)
- 1 (28 ounce) can Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt, drained and crushed by hand
- dried oregano, for garnish
Instructions
Step one
If using a store bought frozen dough, thaw according to the package directions.
Step two
If making dough from scratch, combine all of the pizza dough ingredients into a bowl and mix with your hands or a wooden spoon until combined. The dough will appear to be a shaggy mess. Let the dough rise for 20 minutes in a warm spot in your kitchen. Mix the dough again until smooth, about one minute. Cover the bowl with plastic wrap and transfer to the refrigerator for 12 hours or up to 72 hours (overnight is ideal).
Step three
To make the pizza remove the homemade dough from the fridge at least five hours before you are ready to eat. This will give you time to finish the rising time of the dough.
Step four
Drizzle olive oil into a 9×13 inch pan (a dark metal pan is best to get that caramelized, crispy cheesy edges, but you can use a glass pan if you don’t have one). Place the dough in the center of the pan and use your fingers to dimple the dough, pressing and stretching. You should be able to cover about half of the pan. Let the dough rest for one hour and repeat the dimpling, pressing and stretching so the dough reaches the edges of the pan. Let the dough rise one hour.
Step five
Sprinkle the cubed cheese evenly over the rested, uncooked dough; making sure to go right to the edges of the pan (cheesy, crispy edges). Let the dough rise for another two hours. By now the dough should be rising around the cheese (the cheese will seem sunken into the dough). Preheat oven to 475 degrees for at least 20 minutes.
Step six
Top pizza with pepperoni slices and bake for 25 minutes, or until the sides are crispy and browned.
Step seven
Use a large spatula to remove the pizza from the pan and transfer to a cutting board. Top the pizza with the hand-crushed tomatoes and sprinkle with oregano. Cut into squares and serve.
Related Recipes
-
Baked Gnocchi in Pomodoro Sauce
Gnocchi in a cream pomodoro sauce, topped with cheese and baked for a comfort dish like no other.
-
Cioppino with Smoked Paprika Aioli
An Italian-American dish is a fish stew made from a combination of seafood including crab, clams, white fish, mussels, scallops and shrimp.
-
Weeknight Italian Gravy Instant Pot or Stove Top
Sometimes you don't have the whole day to make Italian Gravy. That’s where this recipe filled with garlic, olive oil, vegetables and our tomatoes comes in.
Related Blog Items
-
Kitchen Must Haves: Essential Tools for Home Cooks
Find the must-have kitchen essentials every home cook should own. From tools to utensils, our expert guide will help you build the ultimate cooking setup.
-
Father’s Day Dinner Ideas: 30 Flavorful Recipes Dad Will Love
Celebrate Dad with these bold and satisfying Father's Day meals featuring rich sauces, hearty pastas, and savory classics—all made with Tuttorosso Tomatoes.
-
Pantry Organization Ideas: Tips for Maintaining Pantry “Zen”
We’ve compiled some pantry organization ideas to transform your kitchen storage. Maximize space with baskets, jars, and clever DIY hacks, and find everything you need at a glance.