Go Back

Detroit Style Pizza

Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8
Course: Dinner
Ingredients Method Notes

Ingredients
  

**For the Dough:**
  • 2 1/3 cups of bread flour plus more if needed
  • 1 teaspoon of instant yeast
  • 1 1/2 teaspoons of salt
  • 1 cup of lukewarm water
  • 1 teaspoon of granulated sugar
  • 1 tablespoon of olive oil
**Toppings:**
  • Shredded mozzarella cheese
  • Marinara sauce
  • Beef pepperoni
  • Jalapeños
  • Burrata
  • Hot honey
  • Grated parmesan
**Garlic Butter:**
  • 1/4 cup of unsalted butter melted
  • 1 tablespoon of finely chopped parsley
  • 1/2 tablespoon of finely minced garlic
  • 2 teaspoons of grated parmesan
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of red pepper flakes

Method
 

  1. In a large mixing bowl, combine the bread flour, salt, instant yeast, lukewarm water, sugar, and olive oil.
  2. Use a stand mixer with a hook attachment or a wooden spoon/rubber spatula to bring the dough together. Knead for 2 to 3 minutes until you have a soft and elastic dough. If it's too sticky, add a bit more flour.
  3. Transfer the dough to a greased bowl, cover it, and let it rest on the counter for 30 minutes.
  4. Grease a 9x13 deep baking pan with 2 tablespoons of olive oil.
  5. Stretch the dough from the inside to the edges of the pan until you have a large rectangular dough that fills up the pan.
  6. Cover and let it rest in a warm place for about 1 hour until risen.
  7. Preheat the oven to 525°F.
  8. In a small bowl, mix together the melted butter, parsley, garlic, parmesan, salt, black pepper, oregano, and red pepper flakes.
  9. Once the dough rises, brush it with the garlic butter.
  10. Add pizza sauce, mozzarella cheese, and your favorite toppings.
  11. Transfer the pizza to the oven and bake for 12 to 14 minutes until golden brown and crispy.
  12. Slice into squares and enjoy!

Notes

You can use all-purpose flour instead of bread flour, but bread flour is recommended for its higher gluten content.