Detroit-Style Pizza Recipe

I live just outside of Detroit, like a half mile from the border. You gotta come here and go to Louie's in Hazel Park for pizza. Buddy's is also a staple here. People think Detroit is in shambles and it's really not. We have so many great restaurants here! I like how you pronounced it Deetroit. ?? Everyone that's not from here does.

Being from Detroit, I can tell you that is is the real stuff. Don't waste pepperoni by putting it on top; put it ALL on the dough. That is the Detroit style. Also, if your pepperoni is sliced thin, consider using two slices for each single slice. Thanks Chef!

This was perfect as is and was my first time making the style of pizza. I did use a 9x13 pan and let the dough rise for about an hour and a half. I used the Monterey Jack cheese and the white sharp cheddar along with a stick of pepperoni that I sliced myself. This pizza tasted outstanding and was a hit at dinner with a salad

I guess my only beef with this recipe is that the hydration level is "only" 40%, traditionally the DSP dough is 70% hydration which would be 1 3/4 cup of water for the same amount of flour.

Another great recipe from Chef John! I've made it twice now. All in all, the dough is easy to make and work with, even if you make it by hand. If you prefer your crust golden brown instead of golden black, stick to 10 minutes at 500. I think canola or vegetable oil is preferable to olive oil in the pan to prevent a burnt crust. We found the sauce excessively spicy (we were sweating), so we cut down on the chili flakes a bit the second time around.

I did it with a Cast Iron pan and it was Amazing! I used fresh pepperoni from the local market, my homemade tomato sauce with fresh tomatoes, loaded on some black olives and a ton of cheese. I had leftover sauce that got better and better as time went on. Definitely doing this again!

We didn't have the correct pan. I split the dough in half, and used two separate round 10" baking pans that were nice and deep. I made one pizza for my daughter without the pepperoni (she's vegetarian) and made the second pizza with vegan pepperoni and a vegan shredded cheese blend. Even the vegan version ended up with nice crispy "burnt cheese" edges. Chef John is right, you really are basically "frying" the pizza dough in the pan, thanks to the oil. Don't skimp on the oil! If I make it again I will leave off the pepperoni.

Best Pizza Ever! This really is the best pizza I've ever had. No more ordering in when I can make this wonderful pizza with what I have on hand. I used two 8" square cake pans and added pepperoni, mushrooms, green peppers, 2 cheeses and a sprinkle of red pepper. Delicious!

Chef John, youv'e done it again! This recipe is absolute Detroit perfection. I might suggest sprinkling on some bits of browned hot sweet Italian sausage out of the casings before the last layer of pepperoni. Awesomely simple!

We used a Detroit Pizza pan, brick cheese, vegan homemade pepperoni sliced thickly and a homemade marinara. Excellent - the crust is amazing!! Toques off to Chef John!

I was looking for a Detroit pizza recipe because there is a great pizza place that serves a Detroiter near by that I really liked and wanted to see if I could replicate the experience. I liked the recipe because it had some good tips, especially how to determine if the yeast is good. Sad to say though for taste this recipe was mostly a bust. The main problem was the cheese using jack and cheddar really kind of messed it up. Mozzarella is just so much better. I also make a Chicago style deep dish pizza and my family also preferred the dough with corn bread. My family also likes that my Chicago style deep dish also has a lot of butter (it's almost pizza croissant). For me to salvage the recipe use Mozzarella for the cheese and more oil or even better butter.

Everyone raved about it — no leftovers.

This was simple to make and I had all of the ingredients. It's not as airy/bubbly as the detroit style we've had at restaurants, but it was better than the other dense pizza doughs I've made. I cooked it in a stone pan and wish I had used metal because the cheese cooked faster than the bread and I had to take it out of the oven. I think this will be my new go to pizza dough!

Very good, Love the brick cheese I used in the recipe

The best pizza I've ever made!

Johnny Johnny Johnny, For it to be true Detroit style pizza, Wisconsin Brick cheese is the only thing that will work. Anything else (including mozzarella) is an afterthought. Other than that key omission, the recipe is great.

I did nothing to change the crust. However I did make it a meat lovers and used extra cheese and other vegs. It is amazing, will definitely make again...

Chef John never disappoints. Cooked this in a cast iron skillet - turned out great! Best with thicker pepperoni

I only used half the red pepper flake and I have a 9x13 cast iron casserole dish I use. EXCELLENT pizza and so quick!

This is a great recipe. It's become one of our Friday night go-to pizzas. There is a mistake in the recipe - it doesn't specify the amount of oregano to use. The correct amount is 2 teaspoons of oregano.