You know that moment when you pull something out of the oven and the whole house just stops? That's what happened the first time I made Detroit-style deep dish pizza at home. Bradley, who barely looks up from his phone at dinner, walked into the kitchen and said, "Wait — did you make that?" That was all I needed to know this recipe was a keeper.
I first came across Detroit-style pizza at a restaurant during a family road trip a couple of years ago. John ordered it on a whim, and we all fought over the last square. Those crispy, caramelized cheese edges. The thick, airy crust. The sauce on top instead of underneath. It was completely different from anything I'd made before — and I knew I had to figure it out at home.
If you love cheesy, crowd-pleasing comfort food, you'll also want to check out my Garlic Parmesan Cheeseburger Bombs — they're another one Bradley can't resist. But today, we're going all in on this Motor City classic.
Jump to:
- Why You'll Love This Recipe
- Ingredients For Your Detroit-Style Deep Dish Pizza
- How To Make Detroit-Style Deep Dish At Home
- Storage And Reheating Tips
- Tips And Variations For Your Detroit Pan Pizza
- Frequently Asked Questions About Detroit-Style Deep Dish
- Recipes You May Like
- Ready To Make The Best Pizza Of Your Life?
- The Best Detroit-Style Deep Dish Pan Pizza Recipe
Why You'll Love This Recipe
- Crispy, caramelized cheese edges that taste like the best part of every pan of brownies — but cheesy
- A thick, open-crumb crust that's airy inside and golden underneath
- The sauce goes on top — no soggy bottom, ever
- Uses a standard 9x13-inch metal baking pan if you don't have a Detroit pan
- Make-ahead friendly — the dough can rise in the fridge overnight
- Feeds a hungry family of 4 with just one pan
Ingredients For Your Detroit-Style Deep Dish Pizza
For the Dough
- 300g bread flour (about 2 generous cups)
- 5g instant yeast (about 1 teaspoon) — SAF Instant Yeast is my go-to
- 9g salt (about 1½ teaspoons table salt)
- 220g water (about 1 cup minus 1½ teaspoons)
- Extra-virgin olive oil, as needed
For the Sauce
- 2 tablespoons extra-virgin olive oil
- 3 medium garlic cloves, minced
- 2 teaspoons dried oregano
- A dash of red pepper flakes
- 1 (28-ounce) can high-quality crushed tomatoes
- 1 teaspoon granulated garlic powder
- 1 teaspoon granulated onion powder
- 1 tablespoon sugar
- Kosher salt, to taste
To Finish
- 12 ounces brick cheese, cut into ½-inch cubes (see FAQ below for substitutes)
- 12 ounces natural-casing pepperoni, sliced ⅛-inch thick (optional — but highly recommended)
How To Make Detroit-Style Deep Dish At Home
This recipe takes some patience, but the hands-on time is totally manageable. I usually start the dough in the morning and bake by dinnertime. Here's exactly how to do it:
1: Make the Dough
- Combine the bread flour, instant yeast, and salt in a large bowl. Whisk briefly to mix.
- Add the water and stir until a shaggy dough forms. No kneading needed at this stage.
- Cover the bowl and let it rest for 30 minutes at room temperature.
- After resting, fold the dough over itself 4–5 times in the bowl. It should feel smoother and a bit more elastic.
- Drizzle a little olive oil into a clean bowl, place the dough inside, and cover.
- Let it rise at room temperature for 2 hours, until puffy and roughly doubled.
Step 2: Prep the Pan and Shape
- Generously coat a 9x13-inch metal baking pan (or Detroit blue steel pan) with olive oil — don't be shy. This is key for the crispy bottom.
- Transfer the dough to the pan and gently press it outward toward the edges. It will likely spring back — that's fine.
- Let it rest for 15–20 minutes, then press it out again to fill the pan.
- Cover loosely and let it proof for another 30 minutes while you make the sauce.
3: Make the Sauce
- Heat 2 tablespoons of olive oil in a saucepan over medium heat.
- Add the minced garlic, dried oregano, and red pepper flakes. Cook for about 60 seconds until fragrant.
- Pour in the crushed tomatoes, then stir in the garlic powder, onion powder, and sugar.
- Season with kosher salt, reduce heat to low, and simmer for 15–20 minutes, stirring occasionally.
- Set aside to cool slightly while the dough finishes proofing.
4: Assemble and Bake
- Preheat your oven to 500°F (260°C) — or as high as your oven will go. Let it fully preheat for at least 30 minutes.
- Scatter the brick cheese cubes directly over the dough, spreading them all the way to the very edges of the pan. This is what creates the iconic crispy, caramelized cheese crust on the sides.
- Layer the pepperoni slices over the cheese (if using).
- Spoon the sauce in two or three strips across the top — don't cover everything. The sauce sits on top, not underneath.
- Bake for 15–20 minutes, until the cheese edges are deeply golden and caramelized, and the crust underneath is crisp.
- Let the pizza rest in the pan for 5 minutes, then slide a spatula around the edges and lift it out onto a cutting board. Slice into squares and serve hot.
Storage And Reheating Tips
Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
To reheat, skip the microwave — it makes the crust soft. Instead, place slices in a dry skillet over medium heat with a lid on for 3–4 minutes. The crust crisps right back up. You can also reheat in a 400°F oven for 8–10 minutes directly on the rack for similar results.
The sauce actually deepens in flavor overnight, which makes day-two slices genuinely great. John always claims the leftovers are better — and honestly? He might not be wrong.
Tips And Variations For Your Detroit Pan Pizza
Here's the thing — once you understand the method, this recipe is incredibly adaptable. A few things I've learned from testing this multiple times:
- Don't skip the pan oil. A well-oiled pan is how you get that signature crispy, fried bottom crust. Be generous.
- Use brick cheese if you can find it. It melts differently than mozzarella and creates those beautiful lacy, caramelized cheese edges that define Detroit-style pizza.
- Try a cold rise. Mix your dough the night before and let it do a slow cold rise in the refrigerator overnight. Pull it out 30 minutes before shaping. The flavor gets noticeably better.
- Want it vegetarian? Skip the pepperoni and top with roasted red peppers, mushrooms, or olives after baking.
- Add toppings under the sauce, not on top, if you want them baked in rather than sitting on the surface.
Have you ever tried making homemade pizza and ended up with a sad, soggy result? A metal pan and a screaming-hot oven are your two biggest solutions.
Frequently Asked Questions About Detroit-Style Deep Dish
Can I Substitute Brick Cheese If I Can't Find It?
Yes! The closest substitute is a 50/50 mix of mozzarella and mild cheddar. Brick cheese has a higher fat content and melts in a way that creates those crispy, lacy edges — the mozzarella-cheddar combo gets you pretty close. Avoid low-moisture or pre-shredded cheese, which doesn't melt the same way.
Can I Make the Dough Ahead Of Time?
Absolutely. Prepare the dough and let it do a slow cold rise in the refrigerator for up to 24 hours. This actually improves the flavor and texture of the crust. Just bring it to room temperature for 30 minutes before pressing it into the pan.
What Type Of Pan Works Best For Detroit-Style Pizza?
A Detroit-style blue steel pan is ideal, but a standard 9x13-inch metal baking pan works really well too. The key is metal — avoid glass or ceramic dishes. They don't conduct heat fast enough to achieve the crispy, caramelized crust on the sides and bottom that makes Detroit pizza what it is.
Why Does The Cheese Go On Before The Sauce?
That's the defining technique of Detroit-style pizza! Placing the brick cheese all the way to the edges of the pan, directly on the dough, is what creates the signature caramelized cheese crust along the sides. The sauce goes on top so it stays bright and fresh, rather than baking into the dough and making things heavy.
Recipes You May Like
If this Detroit-style deep dish pizza hit the spot, here are a few more crowd-pleasing comfort food recipes to try next:
- Garlic Parmesan Cheeseburger Bombs — Stuffed, buttery, and completely irresistible on game night
- Spicy Buffalo Chicken Sliders — The perfect thing to make alongside pizza for a proper spread
- One-Pot Skillet Lasagna — All the cheesy, saucy comfort of lasagna without the layering work
Ready To Make The Best Pizza Of Your Life?
Honestly, I was a little nervous the first time I made this at home. Detroit-style pizza felt like it belonged in a restaurant kitchen, not mine. But here's the thing — it's actually very doable, and the result is so much better than delivery.
The crispy cheese edges, the pillowy-thick crust, the bright tomato sauce on top — it's all there. Bradley had three squares. Amy asked if we could make it again "next Friday and every Friday." John said, and I quote, "This is the best thing you've made this year."
Give this a try this weekend and let me know how it goes in the comments! Save this to Pinterest so you can find it again next pizza night.
The Best Detroit-Style Deep Dish Pan Pizza Recipe
- Total Time: 3 hours 50 minutes
- Yield: 4 servings 1x
Description
Thick, airy crust with crispy caramelized cheese edges and bright tomato sauce on top — this Detroit-style deep dish pan pizza is the kind of recipe that makes everyone stop what they're doing and walk into the kitchen.
Ingredients
- For the Dough
- 300g bread flour (about 2 generous cups)
- 5g instant yeast (about 1 teaspoon)
- 9g salt (about 1½ teaspoons table salt)
- 220g water (about 1 cup minus 1½ teaspoons)
- Extra-virgin olive oil, as needed
- For the Sauce
- 2 tablespoons extra-virgin olive oil
- 3 medium garlic cloves, minced
- 2 teaspoons dried oregano
- A dash of red pepper flakes
- 1 (28-ounce) can high-quality crushed tomatoes
- 1 teaspoon granulated garlic powder
- 1 teaspoon granulated onion powder
- 1 tablespoon sugar
- Kosher salt, to taste
- To Finish
- 12 ounces brick cheese, cut into ½-inch cubes
- 12 ounces natural-casing pepperoni, sliced ⅛-inch thick (optional)
Instructions
- Combine bread flour, instant yeast, and salt in a large bowl. Whisk briefly to mix.
- Add the water and stir until a shaggy dough forms. No kneading needed at this stage.
- Cover the bowl and let it rest for 30 minutes at room temperature.
- Fold the dough over itself 4–5 times in the bowl. It should feel smoother and more elastic.
- Drizzle olive oil into a clean bowl, place the dough inside, and cover.
- Let it rise at room temperature for 2 hours, until puffy and roughly doubled.
- Generously coat a 9x13-inch metal baking pan with olive oil — don't be shy. This is key for the crispy bottom.
- Transfer the dough to the pan and gently press it outward toward the edges. It will spring back — that's fine.
- Let it rest for 15–20 minutes, then press it out again to fully fill the pan.
- Cover loosely and let it proof for another 30 minutes while you make the sauce.
- Heat 2 tablespoons of olive oil in a saucepan over medium heat.
- Add the minced garlic, dried oregano, and red pepper flakes. Cook for about 60 seconds until fragrant.
- Pour in the crushed tomatoes, then stir in the garlic powder, onion powder, and sugar.
- Season with kosher salt, reduce heat to low, and simmer for 15–20 minutes. Set aside to cool slightly.
- Preheat your oven to 500°F (260°C). Let it fully preheat for at least 30 minutes.
- Scatter the brick cheese cubes directly over the dough, spreading them all the way to the very edges of the pan.
- Layer the pepperoni slices over the cheese if using.
- Spoon the sauce in two or three strips across the top — don't cover everything.
- Bake for 15–20 minutes, until the cheese edges are deeply golden and caramelized and the crust underneath is crisp.
- Let the pizza rest in the pan for 5 minutes, then slide a spatula around the edges, lift onto a cutting board, slice into squares, and serve hot.
Notes
Don't skip the pan oil — a well-oiled pan is how you get that signature crispy, fried bottom crust. Use brick cheese if you can find it; the closest substitute is a 50/50 mix of mozzarella and mild cheddar — avoid pre-shredded. For best flavor, let the dough do a slow cold rise in the refrigerator overnight and bring it out 30 minutes before shaping. Leftovers reheat beautifully in a dry skillet over medium heat with a lid on for 3–4 minutes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
