Homemade Detroit Style Pan Pizzas
Homemade Detroit Style Pan Pizzas
Ingredients
- 1 pound pre-made pizza dough
- 2 tablespoons butter, melted, or olive oil, for greasing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 8 ounces brick cheese, cut into 1/2-inch thick square slices
- 1 cup red pizza sauce
- 1/2 pound Italian sausage, cooked and crumbled
- 1 cup mozzarella cheese, shredded
- 1/4 cup Pecorino Romano cheese, grated, for topping
- 2 tablespoons Soboleni Pizza Crunch, for topping, or other crispy seasoning
Instructions
- 1
Preheat your oven to 500°F. Generously grease a 9x13 inch Detroit-style pizza pan or a similar heavy-bottomed rectangular pan with melted butter or olive oil.
⏱️ 5 min•🌡️ 500
- 2
Press the pre-made pizza dough evenly into the bottom of the greased pan, stretching it to reach all corners. If the dough is resistant, let it rest for 5-10 minutes and try again.
⏱️ 5 min
- 3
Season the dough (crust) with salt and freshly ground black pepper.
⏱️ 1 min
- 4
Arrange the square slices of brick cheese over the seasoned dough. This is a crucial step for achieving the signature crispy cheese edges; ensure some cheese slices overlap the edges of the pan and touch the pan sides.
⏱️ 2 min
- 5
Spoon and spread the red pizza sauce evenly over the first layer of cheese.
⏱️ 1 min
- 6
Distribute the cooked and crumbled Italian sausage over the sauce. Feel free to get creative here with other toppings like pepperoni, mushrooms, or bell peppers.
⏱️ 2 min
- 7
Sprinkle the shredded mozzarella cheese over the sausage and other toppings to help hold everything in place.
⏱️ 1 min
- 8
Place the prepared pizza in the preheated oven and bake for 25 to 30 minutes, or until the crust is golden brown, the cheese is bubbly and caramelized at the edges, and the bottom is crispy.
⏱️ 30 min•🌡️ 500
- 9
Carefully remove the pizza from the oven. Let it cool in the pan for 5 minutes, then use a spatula to loosen the edges and transfer it to a cutting board. This helps prevent sticking and allows the cheese to set.
⏱️ 5 min
- 10
Cut the pizza into square pieces. Garnish generously with grated Pecorino Romano cheese and a drizzle of Soboleni Pizza Crunch for an extra layer of flavor and texture.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Detroit Style Pan Pizzas
- 1 pound pre-made pizza dough
- 2 tablespoons butter, melted, or olive oil, for greasing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 8 ounces brick cheese, cut into 1/2-inch thick square slices
- 1 cup red pizza sauce
- 1/2 pound Italian sausage, cooked and crumbled
- 1 cup mozzarella cheese, shredded
- 1/4 cup Pecorino Romano cheese, grated, for topping
- 2 tablespoons Soboleni Pizza Crunch, for topping, or other crispy seasoning
Instructions
- 1
Preheat your oven to 500°F. Generously grease a 9x13 inch Detroit-style pizza pan or a similar heavy-bottomed rectangular pan with melted butter or olive oil.
⏱️ 5 min•🌡️ 500 - 2
Press the pre-made pizza dough evenly into the bottom of the greased pan, stretching it to reach all corners. If the dough is resistant, let it rest for 5-10 minutes and try again.
⏱️ 5 min - 3
Season the dough (crust) with salt and freshly ground black pepper.
⏱️ 1 min - 4
Arrange the square slices of brick cheese over the seasoned dough. This is a crucial step for achieving the signature crispy cheese edges; ensure some cheese slices overlap the edges of the pan and touch the pan sides.
⏱️ 2 min - 5
Spoon and spread the red pizza sauce evenly over the first layer of cheese.
⏱️ 1 min - 6
Distribute the cooked and crumbled Italian sausage over the sauce. Feel free to get creative here with other toppings like pepperoni, mushrooms, or bell peppers.
⏱️ 2 min - 7
Sprinkle the shredded mozzarella cheese over the sausage and other toppings to help hold everything in place.
⏱️ 1 min - 8
Place the prepared pizza in the preheated oven and bake for 25 to 30 minutes, or until the crust is golden brown, the cheese is bubbly and caramelized at the edges, and the bottom is crispy.
⏱️ 30 min•🌡️ 500 - 9
Carefully remove the pizza from the oven. Let it cool in the pan for 5 minutes, then use a spatula to loosen the edges and transfer it to a cutting board. This helps prevent sticking and allows the cheese to set.
⏱️ 5 min - 10
Cut the pizza into square pieces. Garnish generously with grated Pecorino Romano cheese and a drizzle of Soboleni Pizza Crunch for an extra layer of flavor and texture.
⏱️ 3 min