Detroit-style pizza is a thick, rectangular pan pizza known for its crispy, caramelized cheese edges and airy, chewy crumb. Using a sourdough starter adds a gentle tang and improves the texture, making the crust even more complex and satisfying. This recipe walks you through the full process, from feeding your starter to pulling a golden, cheesy pan pizza out of the oven.
Ingredients
- For the dough:
- 1 cup (240 g) active sourdough starter (100% hydration)
- 1 cup (240 g) warm water (about 90°F / 32°C)
- 3 ½ cups (440 g) bread flour
- 2 teaspoons (10 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon sugar
- Salt to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded
- 4 oz (115 g) provolone or sharp cheddar, shredded
- Your choice of toppings (pepperoni, cooked sausage, mushrooms, etc.)
- Grated Parmesan for finishing
Instructions
- Feed your starter 8–12 hours before making the dough. You need 1 cup (240 g) of bubbly, active starter. If your starter is thick, adjust the water in the dough accordingly.
- Mix the dough: In a large bowl, combine the starter, warm water, and olive oil. Add the flour and salt. Mix until a shaggy dough forms. Let it rest for 20 minutes.
- Knead for 8–10 minutes by hand or 5–6 minutes in a stand mixer with a dough hook, until smooth and elastic. The dough will be sticky but should clear the sides of the bowl.
- Bulk ferment: Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature (about 70°F / 21°C) for 4–6 hours, or until it has increased by about 50%. During the first 2 hours, perform a stretch and fold every 30 minutes.
- Cold ferment (optional but recommended): Cover the bowl tightly and refrigerate for 12–24 hours. This develops flavor and makes the dough easier to handle.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark metal pan (or two 8×10-inch pans) with olive oil, making sure the bottom and sides are well covered.
- Shape the dough: Turn the cold dough onto a floured surface. Gently press it into a rectangle roughly the size of the pan. Transfer to the pan and press it into the corners. If it resists, let it rest for 10 minutes and continue. Cover and let it rise at room temperature for 2–3 hours, until it is puffy and fills the pan.
- Make the sauce: While the dough rises, combine the crushed tomatoes, garlic, oregano, sugar, and salt in a small saucepan. Simmer over low heat for 10 minutes, then let cool.
- Preheat the oven to 500°F (260°C) with a rack in the upper third. If you have a baking steel or stone, place it on the rack.
- Assemble the pizza: Sprinkle the shredded mozzarella and provolone evenly over the dough, right to the edges. Add your desired toppings. Spoon the sauce in three thick strips lengthwise over the cheese (do not spread it).
- Bake for 15–20 minutes, until the cheese is bubbly and the edges are deeply caramelized and crispy. If the top gets too dark, tent loosely with foil.
- Finish and serve: Remove from the oven and immediately sprinkle with grated Parmesan. Let it cool in the pan for 5 minutes, then use a spatula to loosen the edges and slide the pizza onto a cutting board. Slice and serve.
Tips
- Use a dark, heavy pan: A dark anodized aluminum pan conducts heat best and gives you that signature crispy, fried crust. If you only have a light pan, increase the bake time by a few minutes.
- Don’t skip the cold ferment: Even a short 12-hour chill improves the flavor and makes the dough much easier to shape. If you’re short on time, you can skip it, but the crust will be less tangy.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and browning well. Shred from a block for the best results.
- Watch the edges: The cheese that touches the pan will burn if the oven is too hot or the pizza is left too long. Check at 15 minutes and rotate if needed.
Serving Suggestions
Serve this pizza hot, straight from the pan, cut into squares or rectangles. It pairs well with a simple green salad dressed with lemon vinaigrette, or with a side of pickled peppers for brightness. A cold beer or sparkling water with lemon is a classic accompaniment.
Variations
- Classic pepperoni: Add a layer of cup-and-char pepperoni under the cheese for crispy edges.
- Veggie supreme: Sauté mushrooms, bell peppers, and onions before adding them to avoid a watery pizza.
- Spicy honey: Drizzle hot honey over the finished pizza for a sweet-heat kick.
- White version: Skip the tomato sauce and use a garlic white sauce or just olive oil, with ricotta dollops.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over medium-low heat, cover, and cook for 5–7 minutes until the bottom is crispy and the cheese is melted. Alternatively, reheat in a 400°F (200°C) oven for 5–8 minutes. Avoid the microwave, which makes the crust soggy.
Frequently Asked Questions
Can I use a store-bought starter? Yes, you can use a dried or fresh starter from a bakery or online. Just activate it according to the package instructions and ensure it’s bubbly before using.
My dough is too sticky to handle. What should I do? Sourdough dough is naturally sticky. Use wet hands or a bench scraper when shaping, and don’t add too much flour—it will make the crust tough. A little olive oil on your hands also helps.
Can I make this pizza without a cold ferment? Yes, you can skip the cold ferment and proceed after the bulk ferment. The dough will be slightly less flavorful and a bit harder to shape, but it will still work.
Why is my crust not crispy on the bottom? Make sure your pan is well oiled and that you preheat the oven fully. Also, avoid overloading with toppings that release moisture. Baking on a lower rack can help brown the bottom.
Can I freeze the dough? Yes, after the cold ferment, shape the dough into a ball, wrap tightly in plastic, and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with the pan rise.
What if I don’t have a 9×13-inch pan? You can use two 8×8-inch or 9×9-inch pans, or even a cast-iron skillet. Adjust the bake time accordingly—smaller pizzas may cook faster.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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