Entree: United States – Great Lakes United States (Michigan) – Detroit-Style Pizza

Serving Size: 6

Approximate Time

Prep 45 min

Cook 18 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- Dough:
  - 3 1/2 cups (420 g) bread flour
  - 1 tsp (3 g) active dry yeast
  - 1 tbsp (12 g) granulated sugar
  - 2 tsp (12 g) fine salt
  - 1 1/3 cups (315 ml) warm water (about 105-115°F / 40-46°C)
  - 2 tbsp (30 ml) olive oil
- Pan and finishing:
  - 1/4 cup (60 ml) neutral oil (canola or corn oil) for the pan, plus extra for coating
- Cheese and toppings:
  - 16 oz (454 g) Wisconsin brick cheese, shredded or cut into 1/4-inch (6 mm) slices
  - 6 oz (170 g) sliced pepperoni (approximate usable weight)
  - 1 small green bell pepper, thinly sliced (optional)
  - 1/2 cup (60 g) sliced mushrooms, optional
- Sauce:
  - 1 1/4 cups (300 ml) thick pizza sauce or crushed tomatoes reduced to a thicker consistency
  - 1 clove garlic, minced
  - 1 tsp (1 g) dried oregano
  - 1/2 tsp (2 g) granulated sugar
  - 1 tbsp (15 ml) olive oil
  - Salt and black pepper to taste
- Finishing:
  - 1/2 tsp (2 g) red pepper flakes (optional)
  - Fresh basil leaves for garnish (optional)

Instructions

Short Description:
A rectangular, deep-dish pizza with a light, airy crust, Wisconsin brick cheese melted to the edges to form a caramelized, crispy cheese rim, and the signature method of placing the sauce on top of the cheese and toppings.

Regional Notes:
This Detroit variation uses a 10x14-inch steel pan, Wisconsin brick cheese, and the regional layering method where cheese is placed directly on the dough and the sauce is added over the top (often in stripes) so the caramelized cheese edges remain exposed — distinct from thin-crust or New York styles.

1. Make the dough: In a large bowl, whisk together bread flour, yeast, sugar, and salt. Add warm water and 2 tbsp (30 ml) olive oil; mix until a shaggy dough forms. Knead by hand or with a stand mixer (dough hook) for 6–8 minutes until smooth and elastic. Dough should be slightly tacky.
2. First rise: Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 to 1 1/2 hours. For deeper flavor, refrigerate overnight (8–24 hours); bring dough to room temperature before shaping.
3. Prepare sauce: While dough rises, combine pizza sauce or crushed tomatoes, minced garlic, oregano, sugar, 1 tbsp (15 ml) olive oil, salt, and pepper in a bowl. Adjust thickness — sauce should be thick enough to hold in stripes or dollops.
4. Prepare pan: Generously oil a 10 x 14 inch (25 x 35 cm) rectangular steel or heavy-duty baking pan with 1/4 cup (60 ml) neutral oil, making sure oil covers bottom and sides. If using two 9 x 13 inch pans, divide oil and dough accordingly.
5. Shape the dough: Turn risen dough onto a lightly floured surface and gently press or stretch into a rough rectangle slightly larger than the pan. Transfer dough to the oiled pan. Using oiled fingertips, gently stretch the dough to the pan edges; if it resists, cover and let rest 10 minutes, then continue until it reaches the corners.
6. Second rise in pan: Cover pan loosely and let dough rest for 30–45 minutes at room temperature until it puffs slightly and fills the pan more fully.
7. Preheat oven: Position a rack in the upper third of the oven and preheat to 500°F (260°C) for at least 30 minutes so the oven and rack are fully hot.
8. Assemble pizza base: Evenly distribute the Wisconsin brick cheese over the dough, pressing it nearly to the edges so cheese will melt up against the sides and caramelize. Arrange pepperoni slices and any optional vegetables on top of the cheese. Do not put sauce under the cheese.
9. Add sauce on top: Spoon the prepared sauce over the assembled cheese and toppings in three or four parallel stripes (the classic "racing stripes") or in dollops across the top so the cheese edges remain exposed.
10. Bake: Place the pan in the preheated oven and bake 12–18 minutes, rotating once if your oven browns unevenly, until the crust is golden and the cheese at the edges is deeply caramelized and crispy. Baking time may vary with oven and pan thickness.
11. Rest and finish: Remove pan from oven and let pizza rest 3–5 minutes. Run a heatproof spatula around the edges to loosen any cheese stuck to the pan. Carefully invert or slide the pizza onto a cutting board; you may lift from one short side to retain the caramelized edges intact.
12. Serve: Sprinkle red pepper flakes or torn fresh basil over the top if desired. Slice into squares and serve hot as a complete main-course meal (6 servings).