Detroit-style pizza has taken the world by storm, and for good reason. This square, deep-dish delight from the Motor City boasts a light, airy crust, caramelised cheese edges, and a unique layering technique that flips traditional pizza-making on its head. Ready to try making one at home? Let’s dive in.
Unlike its Chicago counterpart, Detroit pizza dough is light and fluffy, reminiscent of focaccia. The real game-changer? The toppings go in reverse order: cheese first, toppings second, and tomato sauce drizzled on top after baking.
● Lloyd Pans Detroit-Style Pizza Pan (available in the UK from Pizza Equipment)
● Variable or double-speed mixer
● Deck electric oven or conveyor belt oven
● Container for bulk fermentation
● Pan grippers
● Squeezy bottle
For the Dough:
● 1 kg strong bread flour
● 700 ml water
● 1-2 g instant dry yeast
● 25 g salt
● 20 g vegetable oil or extra virgin olive oil
For the Sauce:
● 1 onion, finely chopped
● 2 garlic cloves, minced
● 1 carrot, grated
● Extra virgin olive oil for frying
● Fresh tomato passata
● Fresh basil leaves
● Simmer until thick, then blend until smooth.
For the Toppings:
● Cheese: In the US, Wisconsin brick cheese is traditional, but in the UK, a mix of
mozzarella and cheddar (80/20 or 70/30) works beautifully.
● Your choice of toppings: pepperoni, veggies, chicken, etc. *Note: Avoid pre-grated
cheese with starch, as it can make the pizza stick to the pan.
1. Dough Preparation:
If you haven’t prepped your dough yet, follow a reliable dough recipe. Once mixed, transfer the
dough to a container for a 20-hour ambient proof at 18-20°C.
2. Portion the Dough:
Oil your Lloyd Pan to prevent sticking. Calculate your dough ball size based on your pan
dimensions:
● Thin: pan area x 0.5
● Medium/Thick: pan area x 0.6
● High/Thick: pan area x 0.7
For example:
● 8” x 10” pan = 300g dough ball
● 10” x 14” pan = 525g dough ball
Portion your dough accordingly, fold into a round ball, and place it into the oiled pan.
3. Second Proof:
Cover the dough with a lid and let it proof for another 2 hours.
4. Stretch the Dough:
Generously oil the pan again, then stretch the dough to fill the entire pan. If it springs back, let it
rest for a few minutes before trying again.
5. Final Proof:
Cover with the lid once more and let the dough proof for at least 1 hour.
6. Dock the Dough:
After proofing, dock the dough to remove bubbles or gently pinch any that remain.
7. Part-Bake:
For best results, part-bake the crust before adding toppings:
● Deck Oven: Set to 240°C, top element at 60%, bottom at 40%. Bake for 10-12 minutes until golden.
● Conveyor Belt Oven: Part-bake at 205°C for 5 minutes.
Let the crust cool before proceeding.
8. Assemble and Finish:
Oil the pan again, place the part-baked crust back in, and add your cheese and toppings.
● Deck Oven: Bake at 280°C for 5 minutes.
● Conveyor Belt Oven: Finish baking at 280°C for 3 minutes 45 seconds.
9. The Final Touch:
Transfer your sauce to a squeezy bottle and drizzle it over the cheese for that signature red-top look.
10. The Crunchy Cheese Crown:
The hallmark of a true Detroit pizza is the crispy, golden cheese crust along the edges — a result of cheese caramelising against the sides of the pan. Pure perfection.
And there you have it — a Detroit-style pizza worthy of the Motor City itself. Time to dig in and savour every bite of that cheesy, saucy goodness. Happy baking!