Detroit-Style Pan Pizza

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Bread flour 

300 g / 10½ oz 

2 cups

Instant yeast 

5 g

1 tsp


9 g

2 tsp


220 g

220 mL / 1 cup 

Olive oil, extra virgin 

30 g

30 mL / 2 tbsp

Garlic, minced

9 g

3 cloves 

Oregano, dried 

4 g

2 tsp

Red pepper flakes 

1 g

½ tsp 

Tomatoes, diced, canned 

800 g / 28 oz 

1 can

Garlic powder

4 g

2 tsp

Onion powder

4 g

2 tsp


10 g

1 tbsp 


To taste


Brick cheese, cut into cubes 

340 g / 12 oz 

5 cups

Pepperoni, sliced

340 g / 12 oz 

approx. 2 cups 


  1. In a large bowl, combine bread flour, instant yeast and salt. Whisk to combine.
  2. Add water and stir with a wooden spoon until a rough ball of dough has formed. Set aside for 10 minutes. 
  3. Turn dough out onto a countertop and knead until a smooth, silky ball has formed, about 10 minutes. 
  4. Transfer dough to a bowl and form a tight ball. Cover tightly with plastic wrap and set aside in a warm place until dough has doubled in volume, about 2 hours.
  5. Pour olive oil in the bottom of a pan. Transfer dough to a 25×36 cm / 10×14”  aluminum pan and turn to coat in oil. Press down on dough and spread it toward the edges as far as you can without tearing, it might not reach all the way to the edge. 
  6. Cover tightly in plastic and set aside for 30 minutes to allow dough to relax. 
  7. After 30 minutes, stretch dough to the edges again. It should be able to reach the edges this time. If not, let it rest a little more and try again. Once dough is stretched, cover again and set aside while you make the sauce.
  8. Adjust oven rack to lowest position and preheat oven to 290°C /  550°F. 
  9. In a medium saucepan, heat olive oil over medium heat until shimmering. Add minced garlic, oregano and red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. 
  10. Add tomatoes, garlic powder, onion powder and sugar. Bring to a simmer and cook until reduced by about ⅓, about 30 minutes. Season with salt.
  11. Press down on dough with your fingertips to remove any large air bubbles. Lay half of pepperoni evenly over dough. Top with brick cheese, spreading to edges of pan.
  12. Add remaining pepperoni. Spoon sauce over surface in 3 even rows. 
  13. Transfer to oven and bake until edges are bubbly and cheese on top is starting to brown, about 12 to 15 minutes. 
  14. Remove from oven. Run a metal spatula around edges of pan to loosen pizza. Lift it out and slide it onto a cutting board. Cut pizza and serve.


  • Spreading cheese all the way to the edges of the pizza pan will result in a golden, crispy crust
  • If your oven won’t reach a temperature of 290°C / 550°F, heat it as close to this temperature as your oven gets
  • You will most likely have leftover sauce. Freeze for another pizza
  • If you cannot find brick cheese, you can use a combination of Jack or cheddar and low-moisture mozzarella.
  • To get pepperoni that curls as it bakes, look for a high-quality natural-casing pepperoni and slice it yourself
  • Alternatively, you can use all-purpose flour but, keep in mind, the dough will not be as chewy
  • Alternatively, you can use a high-rimmed baking sheet