Detroit Style Pizza Dough Mix Recipe

Detroit-style pizza is known for its thick, airy crust with a crispy, cheesy edge, baked in a rectangular pan. This dough mix recipe creates a high-hydration dough that develops a light, open crumb and a golden, buttery crust. It’s a straightforward, reliable method for achieving that iconic square pizza at home, with a mix that you can prepare ahead and use whenever the craving hits.

Ingredients

3 ½ cups (490 g) bread flour, plus more for dusting
1 ½ teaspoons (6 g) instant yeast
2 teaspoons (10 g) fine sea salt
1 ½ cups (355 ml) warm water (about 105°F/40°C)
2 tablespoons (30 ml) olive oil, plus more for the pan and bowl
1 teaspoon (5 ml) honey or sugar (optional, for a hint of sweetness)
Cornmeal or semolina, for dusting the pan (optional)

Instructions

Make the dough mix: In a large bowl, whisk together the bread flour, instant yeast, and salt. If using honey or sugar, dissolve it in the warm water first. Pour the water and olive oil into the dry ingredients. Stir with a wooden spoon or dough whisk until a shaggy dough forms and no dry flour remains. The dough will be very sticky—this is correct.
Bulk ferment: Cover the bowl with plastic wrap or a damp kitchen towel. Let it rest at room temperature for 30 minutes. Then, perform a series of stretch-and-folds: wet your hand, grab one side of the dough, stretch it up and over to the opposite side, and repeat for all four sides. Cover and rest for 30 minutes, then repeat the stretch-and-fold process. Do this 3 times total over about 1.5 hours. The dough should become smoother and more elastic.
Cold ferment (optional but recommended): After the stretch-and-folds, cover the bowl tightly and refrigerate for at least 24 hours, up to 72 hours. This develops flavor and structure. If you’re short on time, you can skip the cold ferment and proceed after the dough has doubled in size at room temperature, about 2 hours.
Prepare the pan: Generously coat a 9×13-inch (or similar) rectangular metal pan with olive oil, making sure the bottom and sides are well covered. If you like, sprinkle a thin layer of cornmeal or semolina on the bottom for extra crunch.
Shape the dough: Turn the cold dough out onto a lightly floured surface. Gently shape it into a rectangle that roughly fits your pan. Transfer it to the oiled pan. Press it out to the edges, but don’t force it—if it springs back, let it rest for 10 minutes, then continue. The dough should be about ¾ to 1 inch thick.
Second proof: Cover the pan with plastic wrap or a damp towel. Let the dough proof at room temperature until it has risen and looks puffy, about 1.5 to 2 hours. It should have increased in volume by about 50%.
Preheat the oven: Place a rack in the middle position and preheat your oven to 500°F (260°C). If you have a baking steel or stone, place it on the rack to preheat as well.
Top the pizza: Once the dough is proofed, top it with your sauce, cheese, and toppings. For authentic Detroit-style, add the sauce in three stripes lengthwise, and use brick cheese or a mix of mozzarella and cheddar, spread all the way to the edges so it caramelizes against the pan.
Bake: Place the pan on the hot steel or directly on the rack. Bake for 12-15 minutes, until the cheese is bubbly and browned at the edges, and the crust is golden and crispy. If the top is browning too quickly, tent with foil.
Rest and serve: Remove from the oven and let the pizza rest in the pan for 5 minutes. Then, run a spatula around the edges to loosen, and slide the pizza onto a cutting board. Slice and serve.

Tips

Use bread flour: Bread flour has a higher protein content, which gives the crust its characteristic chew and structure. All-purpose flour will work, but the crust will be less airy.
Don’t skip the cold ferment: The cold ferment (24-72 hours) is key for developing a complex, tangy flavor and a more open crumb. It also makes the dough easier to handle. If you skip it, the dough will still be good, but not as flavorful.
Use a metal pan: The classic Detroit-style pan is a deep, rectangular steel pan. A dark, anodized aluminum pan will give you the best crispy, browned crust. Glass or ceramic pans won’t conduct heat as well and may result in a soggy bottom.
Cheese to the edges: Don’t be shy with the cheese—spread it right to the edges of the pan. The cheese that melts and hits the hot oil will create that irresistible, crispy, frico-like edge.

Serving Suggestions

Serve your Detroit-style pizza hot, straight from the pan, cut into squares. It’s fantastic on its own, but you can offer a side of marinara sauce for dipping the crust. Pair it with a crisp green salad dressed with a simple vinaigrette to balance the richness, or serve alongside some pickled peppers or olives for a tangy contrast. It also makes great party food—just cut into smaller squares and serve with toothpicks.

Variations

Whole wheat crust: Substitute up to 50% of the bread flour with whole wheat flour. You may need to add a little more water, as whole wheat absorbs more liquid. The crust will be denser and nuttier.
Herb and garlic crust: Add 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, and ½ teaspoon of dried basil to the dry ingredients. This adds a nice aromatic flavor to the crust itself.
Spicy pepperoni: Use spicy pepperoni or add a drizzle of hot honey after baking for a sweet-heat kick.
Veggie supreme: Top with sautéed mushrooms, bell peppers, red onions, and black olives. Be sure to cook watery vegetables like mushrooms before adding to avoid a soggy pizza.

Storage and Reheating

Store leftover pizza in an airtight container or wrapped in foil in the refrigerator for up to 4 days. To reheat, the best method is in a skillet or on a baking sheet in a 400°F (200°C) oven for 5-7 minutes, or until the cheese is melted and the crust is crispy again. You can also reheat in a toaster oven. Avoid microwaving, as it will make the crust soggy. For longer storage, you can freeze the baked pizza slices in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 10-12 minutes.

Frequently Asked Questions

Can I make this dough without a stand mixer? Yes, absolutely. This recipe is designed to be made by hand. The stretch-and-fold method replaces kneading and develops gluten effectively. It’s a wet dough, so it’s easier to handle with wet hands.

What is brick cheese, and can I substitute it? Brick cheese is a mild, tangy cheese from Wisconsin that is traditional for Detroit-style pizza. It’s not always easy to find. A good substitute is a blend of low-moisture mozzarella and mild cheddar. Use about 50/50, or adjust to your taste. The cheddar adds the sharpness and the mozzarella provides the stretch.

My dough is too sticky to handle. What should I do? Sticky dough is normal for this high-hydration recipe. Don’t add too much flour—that will make the crust tough. Instead, wet your hands with water or oil when handling the dough. You can also lightly dust the work surface with flour, but try to keep it minimal.

Can I use active dry yeast instead of instant yeast? Yes, you can. Use the same amount (1 ½ teaspoons). Dissolve the active dry yeast in the warm water with a pinch of sugar and let it sit for 5-10 minutes until frothy before adding it to the dry ingredients. Then proceed with the recipe.

Why is my crust not crispy on the bottom? A few things could be at play: your pan might not be dark or heavy enough, your oven might not be hot enough, or you might not have used enough oil. Make sure your pan is well-oiled, preheat your oven to at least 500°F (260°C), and consider baking on a preheated baking steel or stone.

Can I freeze the dough mix? Yes. You can freeze the dry mix (flour, yeast, salt) in an airtight container for up to 3 months. When ready to use, add the wet ingredients as directed. You can also freeze the prepared dough after the cold ferment. Shape it into a ball, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before proceeding with the recipe.

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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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