Detroit-Style Pizza

A slice of pizza on a white plate with fresh basil

5 from 5 votes

Now you can make Detroit-Style Pizza at home with a famously chewy, crispy, buttery crust and mild melted cheese smothered in vibrant sauce.

Prep Time30

Cook Time15

Rise time3 30

Total Time4 15

Course: Dinner, lunch

Cuisine: American

Keyword: dinner, main course, pizza, pizza sauce

Servings:

Calories: 640kcal

Author: Tricia

Ingredients

For the sauce:

1 cup crushed canned tomatoes (8oz or 244g)
1 tablespoon tomato paste
1 ½ teaspoons olive oil
¾ teaspoon Italian seasoning
¼ teaspoon dried oregano
⅛ teaspoon onion powder
⅛ teaspoon granulated garlic
½ teaspoon granulated sugar
2 teaspoons chopped fresh basil leaves
¼ teaspoon salt
¼ teaspoon pepper

For the pizza dough:

1 ½ teaspoons
instant or rapid rise yeast 
1 cup room temperature water (8oz)
1 teaspoon granulated sugar
2 ⅓ cups all-purpose flour (290g)
2 tablespoons olive oil plus extra for greasing the pan and your hands
1 teaspoon table salt

For the cheese topping:

8 ounces shredded Monterey Jack cheese about 2 cups
2 ounces shredded whole milk mozzarella cheese about ½ cup (or additional Monterey Jack)

Instructions

To prepare the pizza sauce:

Mix all the sauce ingredients together, cover and refrigerate until needed. The sauce can be made up to a day or two in advance.

To prepare the pizza dough:

Spray a 13x9-inch nonstick baking pan with vegetable cooking spray. Brush the bottom and sides of the pan with olive oil. Set aside.
Using a stand mixer fitted with the dough hook mix together the flour, sugar and yeast. With the mixer running on low, slowly add the water and 2 tablespoons olive oil. Mix until no dry flour remains, scraping down the bowl as needed. Cover the bowl with plastic wrap and allow it to rest for 10 to 15 minutes.  Add the salt and knead on medium speed until the dough forms a sticky ball that clears the sides of the bowl, about 8 minutes. (Do not leave your mixer unattended as it may move while mixing)
Turn the dough onto a lightly-floured work surface and knead until smooth, about 1 minute. Transfer the dough to the prepared pan and cover with plastic wrap. Let rest in a warm location for 15 minutes.
Lightly grease your hands with olive oil then press and stretch the dough into the corners of the pan. If the dough resists or won’t stay in place, cover and allow it to rest another 10 minutes then try again. Cover the pan with plastic wrap and let rise at room temperature (free from drafts) until the dough more than doubles in volume and large bubbles form, about 2 to 3 hours.
Adjust the oven rack to the lowest position and preheat oven to 500°F.
Combine the Monterey Jack and mozzarella cheese. Sprinkle evenly over the dough all the way to the sides of the pan to completely cover. Spoon three strips of sauce (about ⅓ heaping cup each) over the cheese lengthwise in the pan.
Bake immediately until the cheese is bubbly and browned, about 15 minutes.
Cool or 5 to 10 minutes then loosen from the sides by running a small thin knife around the edge of the pan. Slide the pizza onto a cutting board and cut into 8 pieces. Serve immediately.

Notes

Cooking method for dough adapted from Cook’s Country

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition