last updated on September 2, 2026

Detroit style pizza is my new love language. Thick, bubbly crust that gets crispy and cheesy on the outside, topped with lots of cheese and whatever topping you like.

I’ve been obsessed with focaccia for a while, so making detroit style pizza was the obvious next step. Focaccia and detroit style pizza are similar, but not the exact same. The rising process is slightly different, but both are a light, bubbly dough with a high hydration level.

ingredients needed for detroit style pizza

dough

• 300 grams bread flour (or all-purpose flour) (2 1/2 cups)
• 3 grams instant yeast (1 tsp)
• 3 grams kosher salt (1 tsp)
• 275 grams water, slightly warm (about 1 1/4 cup)

toppings

• 1 tbsp butter
• 2 tsp olive oil
• 2 cups cheese, shredded (i like to use a mix of cheddar and mozzarella)
• 1/2 cup sauce (red sauce, ricotta, whatever sauce you’re using)
• any other toppings! (pepperoni, bacon, vegetables, etc)

my favorite combos

There are so many fun options for detroit style pizza. My favorite is probably the hot honey pepperoni, but you really can’t go wrong with any of these:

1. pepperoni pizza: cheddar cheese, mozzarella, pizza sauce, pepperoni
2. hot honey pepperoni: cheddar cheese, mozzarella, pizza sauce, pepperoni, ricotta, hot honey, parmesan, fresh basil
3. honey bacon: cheddar cheese, mozzarella, ricotta cheese + fresh grated garlic, bacon, green onions
4. pesto peach: cheddar cheese, mozzarella, ricotta cheese + pesto, fresh peaches, balsamic glaze, fresh basil
5. bbq chicken: mozzarella, bbq sauce, chicken, bacon, red onion, cilantro

what pan should i use?

You can bake these pizzas in any 9×13″ pan, but I highly recommend a metal pan. My favorite are these USA Pans. They’re made of aluminized steel and are perfect for any sort of baking, really. I love using them for focaccia, for these pizzas, etc.

I also recently started using this Lloyd Pans Detroit Style Pizza Pan and it is fantastic. It’s specifically made for detroit style pizza and will get you an excellent finish on your dough every time. It is a touch pricier, so grab whatever option! Honestly, if you want a pan that is more all-purpose, I’d opt for the USA pans one. I use it for everything baking wise, it is so versatile and works so well. But if you really want to dive deep into your detroit style pizza game, the Lloyd one is worth it!

options for rise time

I’ve tested a few methods for making this dough, and both work just fine. The overnight method, while it takes more time, leads to a more developed dough with better flavor. However, the same day method is also great and makes a delicious dough, so use whatever one best fits your schedule!

1. The first option is an overnight rise in the fridge. Mix up the dough, let it rise at room temperature for 2 hours (performing the stretch and folds as directed), then transfer to the fridge overnight (or up to 2 days). The next morning, transfer the dough to the prepared 9×13 pan. Let the dough rise for 3-4 hours at room temperature, then stretch the dough to fit the pan, then let rise for another hour. Then bake as instructed.
2. The second option doesn’t use the fridge. This is the best option if you want to make the dough the same day you’ll bake it. Once the dough is made, let it rise at room temperature for 2 hours (same as the other method, with the stretch and folds). Then, prepare the 9×13″ and transfer the dough to it. Cover and let the dough rise for 1-2 hour, until it is bubbly and fills the pan. Gently stretch the dough to fit the pan, then let it rise another hour. Then bake as instructed.

other recipes you will love

• the best focaccia bread
• cheesy garlic and chive focaccia
• herby chicken meatball bowl
• chicken and crispy prosciutto salad

detroit style pizza

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Rising Time 4 hours hrs

Total Time 4 hours hrs 50 minutes mins

Course Main Course

Servings 1 9×13″ pizza

ingredients

  

dough

• 300 grams bread flour or all-purpose flour (2 1/2 cups)
• 3 grams instant yeast (1 tsp)
• 3 grams kosher salt (1 tsp)
• 275 grams water slightly warm (about 1 1/4 cup)

toppings

• 1 tbsp butter softened
• 2 tsp olive oil
• 2 cups cheese shredded (i like to use a mix of cheddar and mozzarella)
• 1/2 cup sauce red sauce, ricotta, whatever sauce you’re using
• any other toppings! pepperoni, bacon, vegetables, etc

instructions

 

• Add the flour, yeast, and salt to a bowl. Stir to combine. Add the water and use a fork or rubber spatula to stir until a rough dough forms, making sure there are no remaining streaks of flour not mixed in.
• Cover the bowl and let the dough rise for 2 hours. During the 2 hours, perform 4 rounds of "stretch and folds": Use lightly oiled hands to grab the dough from the sides of the bowl and pull it up and towards the center. Shape it into a rough ball.
• Thoroughly grease a 9×13" pan with the 1 tbsp of softened butter. Pour 2 tsp of olive oil in the center of the pan, then remove the dough ball from the fridge and place it in the center of the pan, turning the dough until it is all covered in oil.
• Cover the pan and let the dough rise for 2 hours. Then, lightly oil your hands and gently stretch the dough to fit the pan. Let the dough rise for 1 more hour, then use your fingers to lightly dimple the dough.
• Preheat the oven to 500F.
• Transfer the dough to the oven and bake for 10 minutes. Remove the par-baked crust from the pan and let it cool upside down on a cooling rack for at least 10 minutes.
• Return the crust to the pan (no need to clean the pan in between). Top the crust with cheese, making sure there is plenty of cheese around the perimeter (this is what gets nice and crispy and forms a beautiful crust). Then add sauce, then any other toppings.
• Transfer to the oven and bake for 8-12 minutes, until the crust is golden brown and the cheese on the edges is very crispy.
• Run a thin spatula around the edges of the pan, making sure all sides release. Use two spatulas to carefully lift the pizza out of the pan and onto a cutting board. Slice the pizza up and enjoy while it is hot!

Notes

To make this dough with an overnight rise, after the first 2 hour rise (with the stretch and folds), cover the bowl and transfer to the fridge overnight. The next day, continue with the instructions as written, but allow an extra hour or so of rise time to let the dough come to room temperature (so 3-4 hours rising in the pan instead of 2).