Detroit Style Pizza Calories: A Full Guide

Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, with crispy, caramelized cheese edges and a soft, airy interior. It’s typically topped with Wisconsin brick cheese, sauce, and pepperoni. This guide breaks down the calorie count for a standard slice and a whole pizza, with realistic estimates for common variations.

Ingredients

1 batch Detroit-style pizza dough (about 1 lb / 450 g, made with 2 cups / 250 g bread flour, 1 tsp / 4 g instant yeast, 1 tsp / 5 g salt, 1 tsp / 5 g sugar, 3/4 cup / 180 ml warm water, 1 tbsp / 15 ml olive oil)
8 oz (225 g) brick cheese (or low-moisture mozzarella, shredded)
1/2 cup (120 ml) pizza sauce (no sugar added)
4 oz (115 g) pepperoni slices (about 30 slices)
2 tbsp (30 ml) olive oil (for the pan)
Optional: 1 tsp (5 g) dried oregano, 1/2 tsp (2 g) garlic powder

Instructions

Preheat the oven to 500°F (260°C). Place a 10×14-inch (25×35 cm) blue steel or dark nonstick pan in the oven to heat while you prepare the dough.
In a large bowl, combine the flour, yeast, salt, and sugar. Add the warm water and olive oil, and stir until a shaggy dough forms. Knead on a floured surface for 5–7 minutes until smooth. Cover and let rest for 10 minutes.
Carefully remove the hot pan from the oven. Pour the 2 tablespoons of olive oil into the pan and spread it evenly. Press the dough into the pan, stretching it to the edges. If it springs back, let it rest for 5 minutes before stretching again.
Scatter the brick cheese (or mozzarella) evenly over the dough, all the way to the edges. The cheese should touch the pan sides for the crispy frico crust.
Arrange the pepperoni slices on top of the cheese. Spoon the pizza sauce in three lines lengthwise over the pizza (or dollop it evenly). Sprinkle with oregano and garlic powder if using.
Bake for 12–15 minutes, until the edges are deep golden brown and the cheese is bubbly. The internal temperature of the pizza should reach 165°F (74°C) as a safe minimum for leftovers, but the pizza itself is fully cooked when the crust is golden and cheese is melted.
Let cool in the pan for 5 minutes, then use a spatula to loosen the edges. Slide onto a cutting board, slice into 8 squares, and serve.

Tips

Cheese matters: Brick cheese is traditional, but if you can’t find it, use a mix of 50% low-moisture mozzarella and 50% Monterey Jack. This will still give a good melt and crispy edges.
Pan preparation: A well-oiled pan is crucial for the crispy bottom. Use enough olive oil to coat the entire bottom generously. Don’t use parchment paper—it prevents the cheese from caramelizing against the pan.
Dough handling: If the dough resists stretching, let it rest for 10 minutes. Cold dough will tear; bring it to room temperature before pressing.
Calorie control: To lower calories, use part-skim mozzarella, turkey pepperoni, and a thinner layer of sauce. You can also reduce the oil to 1 tablespoon (15 ml) for the pan.

Serving Suggestions

Serve the pizza hot, cut into squares. It pairs well with a simple green salad dressed with vinaigrette to balance the richness. For a full meal, add a side of roasted vegetables or a light soup.

Variations

Vegetarian: Omit the pepperoni and add roasted red peppers, mushrooms, or caramelized onions.
Spicy: Add crushed red pepper flakes or drizzle hot honey after baking.
Cheese-only: Skip the pepperoni for a classic cheese pizza—this reduces calories by about 60 per slice.
Whole-wheat dough: Substitute half the bread flour with whole wheat flour for more fiber, but note the crust will be denser.

Storage and Reheating

Refrigerate leftover pizza in an airtight container for up to 4 days. To reheat, place slices in a skillet over medium heat for 2–3 minutes, then cover with a lid for another minute to melt the cheese without burning the crust. Alternatively, reheat in a 375°F (190°C) oven for 5–7 minutes. Avoid microwaving, as it makes the crust soggy.

Frequently Asked Questions

How many calories are in one slice of Detroit-style pizza?
One slice (1/8 of a 10×14-inch pizza) with brick cheese, pepperoni, and sauce typically contains about 350–400 calories. This estimate includes the dough, cheese, pepperoni, and oil. If you use part-skim mozzarella and turkey pepperoni, it can drop to around 300–350 calories.

What is the calorie count for a whole Detroit-style pizza?
A whole pizza made with the ingredients above has roughly 2,800–3,200 calories. This varies based on cheese type, amount of oil, and toppings. A cheese-only version is about 2,400–2,800 calories.

Is Detroit-style pizza healthier than regular pizza?
Not necessarily. The thick, oil-rich crust and generous cheese make it calorie-dense. However, you can control portions and ingredients. A single slice can fit into a balanced diet if you pair it with vegetables and watch other meals.

Can I make a low-calorie version?
Yes. Use part-skim mozzarella, turkey pepperoni, a thin layer of sauce, and reduce the oil to 1 tablespoon (15 ml). You can also use a thinner dough layer. These changes can save about 100–150 calories per slice.

Does the pan affect calories?
The pan itself doesn’t add calories, but the oil used to coat it does. A standard 2-tablespoon (30 ml) coating adds about 240 calories total, or 30 per slice. Using a nonstick spray instead can save calories.

How many slices are in a Detroit-style pizza?
A 10×14-inch pan is typically cut into 8 squares. Some people cut it into 6 larger pieces, which changes the per-slice calorie count accordingly.

More recipes to cook

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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