Detroit Style Pan Pizza
Detroit Style Pan Pizza
Ingredients
For the Dough
- 315 grams bread flour
- 245 grams warm water
- 1 teaspoon instant yeast
- 1 teaspoon honey
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Sauce
- 1 can whole San Marzano tomatoes
- as needed garlic powder
- as needed salt
- 1 pinch sugar
- as needed Italian seasoning
For the Toppings
- as needed mozzarella cheese, cubed
- as needed jack cheese, cubed
- as needed Wisconsin brick cheese, cubed (optional, if available)
- as needed pepperoni, or other desired toppings
- as needed olive oil, for oiling pan
Instructions
- 1
In a large bowl, mix the warm water, instant yeast, honey, and 1 tablespoon of olive oil together until well combined.
⏱️ 2 min
- 2
Add the bread flour and 1 teaspoon of salt to the wet mixture. Mix until a sticky dough forms. Do not overmix.
⏱️ 3 min
- 3
Cover the bowl and let the dough rest for 10 minutes.
⏱️ 10 min
- 4
Lightly flour a clean surface. Remove the dough from the bowl and gently form it into a ball. It will still be sticky.
⏱️ 2 min
- 5
Lightly oil a large clean bowl. Place the dough ball back into the oiled bowl, cover, and let it rest for 1 hour at room temperature.
⏱️ 60 min
- 6
While the dough is resting, prepare the sauce. Blend the can of whole San Marzano tomatoes until smooth.
⏱️ 2 min
- 7
Pour the blended tomatoes into a saucepan. Season with garlic powder, salt, a pinch of sugar, and Italian seasoning to taste.
⏱️ 2 min
- 8
Simmer the sauce over low heat for about 1 hour, stirring occasionally, until it thickens and becomes rich.
⏱️ 60 min
- 9
Generously oil a metal 8x10 inch (or similar size) pan with olive oil.
⏱️ 1 min
- 10
Transfer the rested dough into the prepared pan and gently stretch it towards the edges.
⏱️ 2 min
- 11
Let the dough rest in the pan for about 30 minutes. After this time, gently stretch the dough again to reach all corners of the pan; it should be much easier now.
⏱️ 30 min
- 12
Cover the pan and let the dough rest for another 1 to 3 hours, or even longer, until it is relaxed and puffy. The longer the rest, the better the results.
⏱️ 120 min
- 13
Preheat your oven to 475°F (or the hottest temperature your oven can reach).
⏱️ 15 min•🌡️ 475
- 14
Spread the prepared sauce over the dough in the pan. Alternatively, you can add the sauce on top of the cheese if preferred.
⏱️ 2 min
- 15
Evenly distribute the cubed mozzarella and jack cheese (or Wisconsin brick cheese, if using) all the way to the edges of the pan. This is crucial for the crispy cheese crust.
⏱️ 2 min
- 16
Add pepperoni or any other desired toppings over the cheese.
⏱️ 1 min
- 17
Bake the pizza for 12–15 minutes, or until the edges are dark, crispy, and caramelized underneath, and the cheese is boiling on top.
⏱️ 15 min•🌡️ 475
- 18
For a nicely browned top, turn on the broiler for 2-3 minutes at the end of the baking time, watching carefully to prevent burning.
⏱️ 3 min
- 19
Immediately lift the pizza out of the pan after baking to ensure the crust remains crisp. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Detroit Style Pan Pizza
For the Dough
- 315 grams bread flour
- 245 grams warm water
- 1 teaspoon instant yeast
- 1 teaspoon honey
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Sauce
- 1 can whole San Marzano tomatoes
- as needed garlic powder
- as needed salt
- 1 pinch sugar
- as needed Italian seasoning
For the Toppings
- as needed mozzarella cheese, cubed
- as needed jack cheese, cubed
- as needed Wisconsin brick cheese, cubed (optional, if available)
- as needed pepperoni, or other desired toppings
- as needed olive oil, for oiling pan
Instructions
- 1
In a large bowl, mix the warm water, instant yeast, honey, and 1 tablespoon of olive oil together until well combined.
⏱️ 2 min - 2
Add the bread flour and 1 teaspoon of salt to the wet mixture. Mix until a sticky dough forms. Do not overmix.
⏱️ 3 min - 3
Cover the bowl and let the dough rest for 10 minutes.
⏱️ 10 min - 4
Lightly flour a clean surface. Remove the dough from the bowl and gently form it into a ball. It will still be sticky.
⏱️ 2 min - 5
Lightly oil a large clean bowl. Place the dough ball back into the oiled bowl, cover, and let it rest for 1 hour at room temperature.
⏱️ 60 min - 6
While the dough is resting, prepare the sauce. Blend the can of whole San Marzano tomatoes until smooth.
⏱️ 2 min - 7
Pour the blended tomatoes into a saucepan. Season with garlic powder, salt, a pinch of sugar, and Italian seasoning to taste.
⏱️ 2 min - 8
Simmer the sauce over low heat for about 1 hour, stirring occasionally, until it thickens and becomes rich.
⏱️ 60 min - 9
Generously oil a metal 8x10 inch (or similar size) pan with olive oil.
⏱️ 1 min - 10
Transfer the rested dough into the prepared pan and gently stretch it towards the edges.
⏱️ 2 min - 11
Let the dough rest in the pan for about 30 minutes. After this time, gently stretch the dough again to reach all corners of the pan; it should be much easier now.
⏱️ 30 min - 12
Cover the pan and let the dough rest for another 1 to 3 hours, or even longer, until it is relaxed and puffy. The longer the rest, the better the results.
⏱️ 120 min - 13
Preheat your oven to 475°F (or the hottest temperature your oven can reach).
⏱️ 15 min•🌡️ 475 - 14
Spread the prepared sauce over the dough in the pan. Alternatively, you can add the sauce on top of the cheese if preferred.
⏱️ 2 min - 15
Evenly distribute the cubed mozzarella and jack cheese (or Wisconsin brick cheese, if using) all the way to the edges of the pan. This is crucial for the crispy cheese crust.
⏱️ 2 min - 16
Add pepperoni or any other desired toppings over the cheese.
⏱️ 1 min - 17
Bake the pizza for 12–15 minutes, or until the edges are dark, crispy, and caramelized underneath, and the cheese is boiling on top.
⏱️ 15 min•🌡️ 475 - 18
For a nicely browned top, turn on the broiler for 2-3 minutes at the end of the baking time, watching carefully to prevent burning.
⏱️ 3 min - 19
Immediately lift the pizza out of the pan after baking to ensure the crust remains crisp. Serve hot.
⏱️ 1 min