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–+ servings

Detroit Style Pizza

Thick, airy, and perfectly crisp on the bottom, this Detroit-style pizza has those signature cheesy, caramelized edges with a soft, fluffy interior. The garlic butter brushed crust, creamy marinara layer, and crispy pepperoni bake into the dough for bold flavor in every bite. Finished with cool stracciatella and a drizzle of hot honey, it’s sweet, savory, and just the right amount of indulgent.
Prep Time3 hours 30 minutes
Cook Time15 minutes
Total Time4 hours
Yields8 slices
Print Recipe Pin Recipe
Servings8 slices

Ingredients

THE DOUGH

  • 2 1/4 cups bread flour
  • 1 teaspoon instant yeast
  • 1 teaspoon granulated sugar
  • 1 teaspoon diastatic malt powder, optional
  • 1 to 1 1/4 cups lukewarm water
  • 1 1/2 teaspoons salt

FOR THE PAN

  • 1 tablespoon neutral oil

GARLIC BUTTER

  • 1/4 cup unsalted butter, melted
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon dried oregano
  • 2 tablespoons parmesan
  • 1/2 teaspoon black pepper
  • Pinch of salt

SAUCE

  • 1/2 cup marinara sauce
  • 2 tablespoons heavy cream

TOPPINGS

  • Jalapeño slices
  • Beef or turkey pepperoni
  • 4 ounces low-moisture mozzarella, cut into tiny cubes
  • 4 ounces Monterey Jack, cut into tiny cubes
  • Stracciatella, the creamy burrata filling
  • Hot honey

Instructions 

PREPARE THE DOUGH

  1. In a large bowl, combine bread flour, instant yeast, sugar, and diastatic malt powder if using.
  2. Add 1 cup lukewarm water and mix until the dough just comes together. Kneading is not necessary. The dough should be slightly sticky but not unmanageable. If it feels dry, add more water 1 tablespoon at a time. You can also use a stand mixer fitted with a hook attachment and mix just until combined.
  3. Cover and let the dough rest for 20 to 30 minutes.
  4. Sprinkle the salt over the dough. With slightly wet hands, pinch and fold the dough repeatedly until the salt is fully incorporated. Cover again and place in a warm spot. I like keeping it in the oven turned off with just the oven light on.
  5. Perform 3 to 4 sets of stretch and folds every 30 minutes. Lightly brush your hands with a little neutral oil to prevent sticking. Grab one side of the dough, gently stretch it upward without tearing, then fold it over itself. Rotate the bowl and repeat on all four sides. Each set should take about 30 seconds. Cover and return it to the warm spot between each set.

MAKE THE GARLIC BUTTER

  1. In a small bowl, mix melted butter, minced garlic, parsley, dried oregano, parmesan, black pepper, and a pinch of salt until combined.

ASSEMBLY AND BAKING

  1. Grease your pan with 1 tablespoon neutral oil.
  2. Transfer the dough directly into the pan after the final stretch and fold. Gently press it toward the edges. If it resists, let it rest 10 to 15 minutes and press again.
  3. Let the dough proof in the pan for about 1 to 2 hours, until doubled and very airy.
  4. About halfway through the pan proof, optionally place a pizza steel on the bottom rack of your oven and begin preheating to 500°F so it has a full 30 minutes to heat thoroughly.
  5. Mix the marinara sauce and heavy cream together until smooth.
  6. Brush the top of the dough lightly with the garlic butter.
  7. Spread the marinara cream sauce evenly over the dough. For a more authentic Detroit-style option, you can instead add the sauce on top of the cheese in stripes after the cheese is added.
  8. Scatter the cubed mozzarella and Monterey Jack evenly over the top, placing some cheese along the edges of the pan as well for crispy corners.
  9. Add beef or turkey pepperoni and jalapeños.
  10. Place the pan directly on the bottom rack or on the fully preheated pizza steel if using. Bake for about 14 minutes, or until the cheese is deeply golden and the edges are crisp and caramelized.
  11. Remove from the oven and carefully transfer the pizza out of the pan onto a wire rack. Let cool slightly so the bottom stays crisp.
  12. Slice and top each piece with a spoonful of stracciatella and a drizzle of hot honey. Enjoy warm.

Notes

Q: What pan should I use for Detroit-style pizza?
A: I highly recommend using a LloydPans Detroit-style pan for the best results. It gives you those signature crispy, caramelized edges. If you prefer a slightly thicker pizza, I recommend using LloydPans' 8 x 10 size.
Q: What is a pizza steel and do I need one?
A: A pizza steel is a thick slab of steel that retains and transfers heat more efficiently than a stone, helping create strong oven spring and a crisp bottom crust. It’s completely optional. If you’d like to use the one I use, you can purchase it here. If you don’t have one, bake directly on the bottom rack or use a pizza stone.
Q: Can I use all-purpose flour instead of bread flour?
A: Yes, you can use all-purpose flour. The crust will still turn out great, but bread flour provides a chewier texture and better structure due to its higher protein content.
Q: Why use both mozzarella and Monterey Jack?
A: Detroit-style pizza is traditionally made with brick cheese. The combination of low-moisture mozzarella and Monterey Jack is a great substitute if you can’t find brick cheese. Mozzarella gives you stretch and browning, while Monterey Jack melts smoothly and adds creaminess. Some people also like to mix in a little Muenster for extra richness.
Q: How do I make it thicker?
A: If you want a thicker, taller pizza, use a smaller pan so the dough sits higher and rises more during proofing and baking. Instead of the 10x14 size, use 8x10.
Q: Why did my cheese burn around the edges?
A: If your oven runs hot or the cheese browns too quickly, bake the pizza for 7 to 8 minutes first, then add additional cheese around the edges and return to the oven to finish baking.
Q: What is diastatic malt powder and do I need it?
A: Diastatic malt powder improves browning and oven spring for a better crust. It’s optional but recommended for bakery-style results.

Did You Make This Recipe?

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