Detroit-Style Pan Pizza
- Debney
- 2 days ago
- 4 min read
This post may contain affiliate links.
This Detroit-Style Pan Pizza is a rectangular pan pizza with a thick, crispy, and chewy crust. It's loaded with pepperoni, marinara, and multiple cheeses. If you love pizza, check out our Neapolitan Style Pizza Dough.
Apart from the unique dough style of Detroit pizza, the order of toppings might seem a bit unusual. Detroit-style pizza typically has the cheese laid down before the sauce. Additionally, the cheese covers the entire pizza, all the way to the edges, so that it melts down into the pan and infuses into the crust.
This recipe uses a Biga, which is a simple dough preparation method that adds a ton of delicious flavor to the dough. It's best to start the dough about 2 days before you want to make pizza. However, you can skip this step and still make a really great, same-day pizza.
WHAT YOU'LL NEED (scroll to full ingredient list)
Instant Dry yeast
Sea salt
Type 00 flour (or bread/ all-purpose)
Mozzarella cheese
Mild white cheddar cheese
Garlic
Fresh basil
Dried oregano
Dried parsley
Olive oil
Marinara sauce
DIRECTIONS
DOUGH
STEP 1: BIGA
In a mixing bowl, add yeast to warm water and let sit 1 minute, then mix with the flour.
Hydrating the yeast is not required for instant yeast.
Lightly mix until all the flour is hydrated, but don’t knead.
Cover and let sit at room temperature overnight (10-12 hours).
STEP 2: DOUGH
Remove biga from bowl with the dough scraper
No need to clean the bowl yet, we'll be adding the dough back in.
Mix salt with warm water and stir to dissolve.
Add the remaining flour to the bowl and mix until all the flour is hydrated.
Lightly wet your hands and then add the biga back to the bowl.
Mix the biga with the dough until incorporated (about 2 mins).
Keeping your hands moist during the process helps prevent the dough from sticking to you.
Let rest covered for 15 mins.
Knead the dough using a slap and fold method for 5-10 minutes.
STEP 3: REFRIGERATE
Add dough back to bowl.
Cover and rest at room temperature for 2 hours.
Transfer the covered bowl to the fridge for 24-48 hours.
Remove from fridge and let rest at room temp 2-3 hours before making pizza.
PIZZA
STEP 1: STRETCH
Generously coat the Detroit-style Pizza Pan with olive oil and add the dough to the pan
Press your fingers into the dough to stretch it out to the edges of the pan, creating dimples in the dough's surface.
Usually, the dough will not fully stretch out on the first attempt and will need some time to relax before restretching.
Cover the pan with a towel or plastic wrap and let sit at room temperature for about 10-15 minutes.
Repeat the stretching process to ensure the dough covers the entire bottom surface of the pan.
Let the dough rest, covered, for an additional 15 minutes.
Move the oven rack down to the lowest position in the oven and preheat the oven to 500°F.
STEP 2: HERB OIL
To a small bowl, combine the olive oil, garlic, oregano, parsley, and basil. Set aside.
STEP 3: BUILD
Coat the top of the dough with the herb oil, then cover it with grated Pecorino Romano cheese
Cover the top of the pizza with the cheese, ensuring it reaches the edges of the pan.
Add two parallel lines of marinara sauce over the cheese.
Cover the top of the pizza with the sliced pepperoni.
STEP 4: BAKE
Bake the pizza at 500°F for 10-12 minutes.
Move the pizza to the top of the oven and broil on high for 1-2 minutes until the cheese begins to brown and bubble.
Remove from the oven and let it cool on a wire rack for 5 minutes, then serve with fresh torn basil.
INGREDIENTS
Makes 1, 10x14-inch Detroit-style pizza
DOUGH
BIGA (dough starter)
75% hydration
113 g warm water (95°F)
3 g dry yeast
150 g Type 00 flour (or bread/ all-purpose)
DOUGH
75% hydration
112 g warm water (95°F)
8g sea salt, fine
150 g Type 00 flour (or bread/ all-purpose)
BAKER'S PERCENTAGES
BIGA
Water: 75%
Yeast: 1%
DOUGH
Water: 75%
Salt: 2.7%
Biga: 50%
SAME-DAY DOUGH
If you'd like to skip the Biga and make a same-day dough, combine the following ingredients in a mixing bowl and let rest 10 minutes.
225 g warm water (95°F)
5 g instant dry yeast
300 g Type 00 flour (or bread/ all-purpose)
8g sea salt, fine
Knead the dough using the slap and fold method and let it rest at room temperature for 2-3 hours until it doubles in size.
Proceed with STEP 1: STRETCH.
HERB OIL
3 TBSP olive oil
3 cloves garlic, minced
5-6 fresh basil leaves, sliced thin
1/2 tsp oregano, drid
1/2 tsp parsley, dried
PIZZA
Herb Oil (recipe above)
Pecorino Remano cheese
6 oz mild white cheddar, cubed
6 oz low-moisture mozzarella, cubed
2 C marinara sauce
6 oz natural casing Pepperoni, sliced into 1/8-inch discs
Fresh basil, torn
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