Detroit-Style Pan Pizza
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I had never tasted authentic Detroit-style pizza until Viva 313 opened its doors right here in Utah. This summer, curiosity got the best of me—and thank goodness it did. One bite of that thick, cheesy, caramelized-edged slice and I was completely smitten. It was unlike any pizza I’d had before: crispy on the outside, pillowy on the inside, and loaded with flavor. Naturally, once I fell in love with it, I had to try recreating it at home. Because when you’re a food lover (and a bit of a kitchen adventurer), that’s just what you do.
The key to capturing that signature texture and flavor of Detroit pizza lies in the pan. You don’t need a Detroit-style pizza pan. You can use a 9 x 13-inch metal pan—preferably non-stick. I use a metal cake pan that’s been seasoned with plenty of olive oil. Don’t skimp here; the oil not only prevents sticking but also helps create that golden, crispy crust that makes Detroit-style pizza so irresistible.
Once your pan is generously oiled, gently stretch your dough to fit the pan. It doesn’t need to be perfect—just coax it into the corners as best you can. Then, let it rest for about 2 hours at room temperature. This gives the dough time to relax and rise, resulting in that classic deep-dish puff and airy interior.
After the pizza dough has risen, it’s time for the fun part—toppings! I start with a light layer of pizza sauce directly on the dough, followed by a generous sprinkle of shredded mozzarella cheese and cubed mozzarella cheese. The cubed gives you tasty cheese pockets. Then come the pepperoni slices, nestled into the cheese so they crisp up beautifully as the pizza bakes.
You can spoon a little extra sauce on top before baking if you like a saucier pie, but in our house, we keep it flexible. Everyone adds their own extra sauce after baking, depending on their personal preference. It’s a simple way to make sure everyone gets their perfect slice with crispy cheese crust.
Ingredients for Detroit-Style Pan Pizza
- WARM WATER
- SUGAR
- ACTIVE DRY YEAST
- ALL-PURPOSE FLOUR
- SALT
- OLIVE OIL
- PIZZA SAUCE
- MOZZARELLA CHEESE
- PEPPERONI
Instructions for Detroit-Style Pizza Recipe
Make the Dough
Start by adding warm water, sugar, and active dry yeast to the bowl of a stand mixer. Let the mixture sit for about 10 minutes, until it becomes foamy and fragrant—this means your yeast is alive and ready to work its magic.
Next, add 2 cups of all-purpose flour along with the salt to the bowl. Stir gently to combine. Then, with the dough hook attached, slowly add the remaining 1 cup of flour and knead the dough on medium speed for about 10 minutes, until it’s smooth and elastic. The dough should pull away from the sides of the bowl but still feel soft and slightly tacky.
Prep the Pan
Grab a 9 x 13-inch non-stick metal pan—this is key for achieving that signature crispy crust. Pour in the olive oil, and use a pastry brush to coat the bottom, corners, and sides of the pan thoroughly. Don’t be shy with the oil—it helps create those golden edges we all love.
Let the Dough Rise
Place the dough into the oiled pan and gently press it down to begin spreading it toward the edges. Flip the dough once or twice to coat it completely in oil. If it doesn’t reach all the corners yet, no worries—it will expand as it rises.
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for about 2 hours, or until it fills the pan and looks beautifully puffed.
Preheat and Prep
Preheat your oven to 475°F. If the dough has risen unevenly, gently press it with your fingertips to even out the surface. Be careful not to deflate it—just a light touch will do.
Add Toppings
Spread your favorite pizza sauce evenly over the dough. Then sprinkle on a mix of cubed and shredded mozzarella cheese, making sure to get some cheese all the way to the edges for those crispy corners. Finish with a layer of pepperoni slices, or any toppings your family loves.
Bake and Serve
Bake the pizza in the hot oven for 17 to 20 minutes, or until the cheese is bubbling and golden, and the edges are deeply caramelized.
Remove the pan from the oven and let the pizza cool for a few minutes. Then, use a spatula to loosen the edges—it should slide out easily thanks to the olive oil. Slice into 8 squares, serve hot, and watch it disappear!
Would you like help adding a printable recipe card or a short story intro to this post? I can also help you build out a seasonal variation or kid-friendly topping ideas if you’re planning to share this with your readers!
Frequently Asked Questions
Can I use a glass or ceramic pan instead of metal?
It’s not recommended. Metal pans conduct heat more efficiently, which helps create that signature crispy, caramelized crust. Glass or ceramic pans may result in a softer, less golden bottom.
Do I need to par-bake the crust before adding toppings?
Nope! Detroit-style pizza is assembled and baked all at once. The dough rises in the pan, then gets topped and baked together, which helps the cheese melt into the crust and form those crispy edges.
What kind of cheese should I use?
Traditional Detroit-style pizza uses Wisconsin brick cheese, but it can be hard to find. Mozzarella is a great substitute, and you can mix in a little Monterey Jack or white cheddar for extra flavor and meltability.
How do I know when it’s done baking?
Look for bubbling cheese, golden edges, and a crisp bottom. You can gently lift a corner with a spatula to check the crust. It usually takes 20–25 minutes at 475°F, but keep an eye on it toward the end.
Can I customize the toppings?
Definitely! Pepperoni is classic, but feel free to get creative—sausage, mushrooms, olives, or even a veggie-loaded version work great. Just avoid overloading, which can make the crust soggy.
How do I serve it?
Let the pizza rest for 5 minutes after baking, then use a spatula to lift and slice. The crispy edges and cheesy corners are the best part—don’t let anyone steal them all!
FOR MORE RECIPES LIKE THIS, TRY:
Detroit-Style Pan Pizza
Real Mom Kitchen
Equipment
Ingredients
- 1 ⅓ cup warm water
- 2 tsp sugar
- 1 pkt dry active yeast about 2 tsp dry active yeast
- 3 cups all-purpose flour
- 1 tsp salt
- 3 to 4 Tbsp olive oil
- 1 ½ cup pizza sauce
- 6 oz mozzarella cheese cubed
- 1 cup mozzarella cheese shredded
- 24 pepperoni slices
Instructions
- Add the water, sugar, and yeast to the bowl of a stand mixer and let it bloom for about 10 minutes.
- Add in 2 cups of the flour along with the salt to the yeast mixture and stir to mix. Slowly add the rest of the flour and knead the dough with the dough hook until it comes together. This will take about 10 minutes.
- In a 9 x 13 non-stick metal pan, add 3 tablespoons of olive oil to the pan. Make sure to coat all the corners and sides of the pan by using a brush.
- Place the dough in the pan and try to flatten the dough to cover the bottom of the pan. Flip the dough a couple of times to coat it completely with the olive oil. If the dough does not cover the bottom of the pan, don’t worry. The dough will rise and eventually cover the whole pan once it is risen. Cover the pan loosely with a plastic wrap or a kitchen towel and let it rise until the dough fills the baking pan, about 2 hours.
- Preheat the oven to 475 degrees F.
- If the dough has risen unevenly, gently tap the dough with your fingertips to make the even surface. Be careful not to deflate the dough completely.
- Spread the pizza sauce evenly on top of the dough.
- Sprinkle the cubed and shredded mozzarella cheese on top. Place the pepperoni slices.
- Bake the pizza in the 475 degree F oven for 17 to 20 minutes until all the cheese melts.
- Take the pizza out of the oven and let it cool for a couple of minutes.
- Using a spatula, loosen up the edges of the pizza in the pan. The pizza should slide out. Slice them into 12 pieces and serve.
Nutrition
This recipe is adapted from My Ecelectic Bites.
