Jets Large Detroit Style Pizza Recipe

Jet’s large Detroit-style pizza is a square, thick-crusted pizza with a crispy, cheesy edge and a soft, airy interior, topped with a sweet-tangy sauce and high-quality pepperoni. This recipe recreates that iconic pan pizza at home using a high-hydration dough baked in a deep dish pan, which produces the signature caramelized cheese crust and fluffy crumb. The key is a long, cold fermentation for flavor and a generous layer of brick cheese right to the edges for that crispy frico.

Ingredients

For the dough:
3 ½ cups (440 g) bread flour
1 ½ cups (360 ml) warm water (110°F/43°C)
2 tsp (6 g) instant yeast
2 tsp (12 g) fine sea salt
2 tbsp (30 ml) olive oil, plus more for the pan
1 tsp (4 g) sugar
For the sauce:
1 can (15 oz / 425 g) crushed tomatoes
2 tbsp (30 ml) olive oil
1 tsp (5 g) sugar
1 tsp (3 g) dried oregano
½ tsp (1.5 g) garlic powder
½ tsp (1 g) black pepper
1 tsp (5 g) salt
For the toppings:
3 cups (340 g) shredded brick cheese (or a mix of low-moisture mozzarella and white cheddar)
30–40 slices pepperoni (about 4 oz / 115 g)
2 tbsp (30 ml) olive oil, for brushing the crust

Instructions

Make the dough: In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add the flour, salt, and olive oil. Mix with a wooden spoon until a shaggy dough forms.
Knead: Turn the dough onto a floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6 minutes.
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1–2 hours, until doubled in size.
Cold ferment (optional but recommended): For deeper flavor, refrigerate the dough for 24–72 hours after the first rise. If you do this, punch it down, cover tightly, and refrigerate. Let it come to room temperature for 1 hour before using.
Prepare the pan: Generously coat a 9×13-inch (23×33 cm) deep dish pizza pan or a Detroit-style pan with 2–3 tablespoons of olive oil, making sure the bottom and sides are well covered.
Shape the dough: Transfer the dough to the pan. Using your fingertips, press it out to the edges, working gently to avoid tearing. If it springs back, let it rest for 10 minutes and continue. The dough should be about ½ inch (1.3 cm) thick.
Second rise: Cover the pan with plastic wrap and let the dough rise in a warm spot for 30–45 minutes, until puffy and slightly risen.
Preheat the oven: Place an oven rack in the middle position and preheat the oven to 500°F (260°C). If you have a baking steel or stone, place it on the rack to preheat as well.
Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, pepper, and salt in a small saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
Add the cheese: Once the dough has risen, sprinkle the shredded brick cheese evenly over the dough, right up to the edges. Make sure the cheese touches the sides of the pan—this creates the caramelized frico crust.
Add the pepperoni: Lay the pepperoni slices over the cheese in a single layer. You can overlap slightly if you like.
Bake: Place the pan in the preheated oven and bake for 15–18 minutes, until the edges are deep golden brown and the cheese is bubbly and slightly browned in spots. If the top is browning too fast, tent loosely with foil.
Add the sauce: Remove the pizza from the oven and immediately spoon the sauce in three thick stripes lengthwise over the top. Do not spread it—the stripes are the classic Detroit style.
Finish and rest: Brush the exposed crust edges with olive oil. Let the pizza rest in the pan for 5 minutes before slicing. Use a spatula to loosen the edges, then lift the whole pizza onto a cutting board. Slice into squares or rectangles.

Tips

Use brick cheese: Brick cheese is the authentic choice, but it can be hard to find. A 50/50 blend of low-moisture mozzarella and white cheddar works well. Avoid fresh mozzarella—it adds too much moisture and prevents the crispy crust.
Don’t skimp on oil: The generous olive oil in the pan is essential for frying the dough and creating that crispy, golden bottom. Use a high-quality olive oil for best flavor.
Cold ferment for flavor: If you have time, refrigerate the dough for 24–72 hours. This develops a more complex, tangy flavor and a lighter crumb. It’s the single biggest upgrade you can make.
Check the bottom: If the top is browning too fast but the bottom isn’t crisp, bake on a lower rack or reduce the oven temperature to 475°F (246°C) and bake a few minutes longer.

Serving Suggestions

Serve the pizza hot, cut into 6 or 8 squares. It’s hearty enough to be a meal on its own, but it pairs well with a crisp green salad dressed with Italian vinaigrette, or a bowl of roasted red pepper soup. For a classic Midwest spread, serve with ranch dressing or blue cheese dressing for dipping the crust.

Variations

Meaty: Add cooked Italian sausage, bacon, or ham along with the pepperoni.
Veggie: Sauté mushrooms, bell peppers, and red onions before adding them to the pizza.
Spicy: Use spicy pepperoni or add red pepper flakes to the sauce.
Cheese-only: Skip the pepperoni and double the cheese for a classic cheese pizza.
BBQ chicken: Replace the tomato sauce with BBQ sauce, use grilled chicken, and swap the pepperoni for red onion and cilantro.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until the cheese is melted and the crust is crisp again. You can also reheat in a skillet over medium heat for 5–7 minutes, covered, to keep the crust crispy. Avoid microwaving, as it makes the crust soggy.

Frequently Asked Questions

Can I make this without a Detroit-style pan? Yes, use a 9×13-inch metal baking pan. The sides are a bit shorter, so the crust won’t be as tall, but it will still be delicious. Make sure to oil the pan generously.

What is brick cheese? Brick cheese is a mild, creamy cheese originally from Wisconsin. It’s semi-soft with a slightly tangy flavor and melts beautifully. If you can’t find it, a mix of mozzarella and white cheddar is the closest substitute.

Why is my crust not crispy on the bottom? This is usually due to not enough oil in the pan or baking at too low a temperature. Use at least 2–3 tablespoons of oil and bake at 500°F (260°C). Also, make sure the pan is preheated in the oven for at least 15 minutes before adding the dough.

Can I freeze the dough? Yes, after the first rise, punch it down, wrap it tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with the recipe.

Why do you add the sauce after baking? This is a hallmark of Detroit-style pizza. It keeps the crust crispy and prevents the sauce from making the middle soggy. The sauce is also slightly sweet and bright, which contrasts with the rich cheese.

Is it safe to eat leftover pizza cold? Yes, cold pizza is safe to eat if it has been refrigerated within 2 hours of baking. However, for food safety, leftovers should be reheated to 165°F (74°C) if you prefer hot pizza.

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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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