Jet's Pizza Dough Recipe for Detroit-Style Pizza

This Jet’s-style pizza dough makes a thick, airy Detroit-style crust with a tender center and crisp, browned edges. It uses bread flour, yeast, water, salt, and olive oil, then bakes in a well-oiled rectangular pan under cheese and sauce for a satisfying square pizza.

Ingredients

3 cups (390 g) bread flour, plus a little extra for handling if needed
1 cup plus 2 tablespoons (270 ml) warm water, about 100–105°F (38–41°C)
1 teaspoon (3 g) instant yeast
1 teaspoon (4 g) granulated sugar
1¼ teaspoons (7 g) fine salt
1 tablespoon (15 ml) olive oil, for the dough
1 tablespoon (15 ml) olive oil, for the pan
½ cup (120 g) pizza sauce
8 ounces (225 g) low-moisture mozzarella, shredded
4 ounces (113 g) brick cheese, shredded; if unavailable, use more low-moisture mozzarella
½ teaspoon (1 g) dried oregano, optional
½ cup (75 g) thinly sliced bell pepper or mushrooms, optional; pat dry before using

Instructions

Mix the dough. Add the warm water, instant yeast, sugar, flour, salt, and 1 tablespoon olive oil to a large bowl. Stir with a sturdy spoon until there are no dry patches and a rough, sticky dough forms. The dough should feel tacky, not pourable. If it is unusually dry, add water 1 teaspoon (5 ml) at a time; avoid adding extra flour just because it clings to the bowl.
Knead until elastic. Knead by hand on a lightly oiled surface for about 8 minutes, folding and pressing the dough until it becomes smoother and stretchy. Alternatively, use a stand mixer fitted with a dough hook on low speed for 5–6 minutes. This is a relatively soft dough, so a little stickiness is normal. A light coating of oil on your hands is more useful than repeatedly dusting the dough with flour.
Let it rise. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a lid, plate, or reusable wrap and leave it in a comfortably warm, draft-free place for 1 hour 30 minutes, or until noticeably puffy and close to doubled. If your room is cool, it may take longer; judge by the dough’s appearance rather than the clock alone.
Oil the pan and stretch. Pour 1 tablespoon olive oil into a 10-by-14-inch (25-by-36-cm) Detroit-style pan or a similarly sized rectangular metal pan. Transfer the dough to the pan and turn it once so both sides are lightly coated. Gently press it toward the corners. If it springs back, leave it alone for 10 minutes, then press again instead of pulling hard and tearing it.
Proof in the pan. Cover the pan and let the dough rise for 45 minutes. It should look airy and spread closer to the edges. During the last 30 minutes of this rise, heat the oven to 500°F (260°C), with a rack in the lower-middle position. If your oven’s maximum is lower, use its highest setting and expect a few extra minutes of baking.
Add cheese and toppings. Scatter the mozzarella and brick cheese across the dough, pushing some cheese right to the edges of the pan; this helps create a browned, crisp border. Add the optional vegetables sparingly so the middle does not become wet. Spoon the sauce in three or four narrow stripes over the cheese rather than spreading a thick blanket across the whole surface. Sprinkle with oregano if using.
Bake and rest. Bake for 15–18 minutes, checking at 15 minutes. The edges should be deeply golden, the cheese bubbling, and the center cooked through. If the bottom needs more color, place the pan on the stovetop over medium heat for 1–2 minutes after baking, watching closely. Rest the pizza in the pan for 5 minutes, then loosen the edges with a thin spatula and transfer it to a cutting board. Cut into squares while hot.

Tips

Measure by weight when possible. Cups of flour can vary depending on how firmly they are packed. Weighing 390 g gives the dough a more dependable texture. If you only have all-purpose flour, use the same weight; the crust may be a little less chewy and structured than one made with bread flour.
Use a metal pan for the best browning. A Detroit-style pan is convenient, but a similarly sized metal baking pan works. A glass dish heats and browns differently, so the bottom may not crisp as well. Avoid a much larger pan, which spreads the dough thin and changes the rise and baking time.
Give resistant dough a pause. Dough that keeps shrinking as you press it is resisting because the gluten is tight. Rest it for 10 minutes, covered, then continue gently. Forcing it to the corners can make thin spots that bake hard or split.
Keep wet toppings under control. Fresh mozzarella, watery vegetables, and too much sauce can make the center soggy. Use low-moisture cheese, pat vegetables dry, and keep the sauce to the listed amount. Brick cheese has a rich flavor and browns especially well; extra mozzarella is a practical substitute, though the flavor and edge texture will be milder.

Serving Suggestions

Serve the pizza hot, cut into squares, as a filling main dish for four. A simple green salad with a sharp vinaigrette balances the buttery, cheesy crust; roasted broccoli or a bowl of tomato soup also makes an easy side. Set out extra sauce for dipping if your guests like a saucier bite, but serve it on the side so the crust stays crisp.

For a casual meal, let the pizza rest for five minutes before cutting so the cheese settles slightly and the squares are easier to lift. A small amount of grated Parmesan, crushed red pepper, or fresh basil can be added at the table. If serving several sides, cut smaller squares and treat the pizza as part of a shared spread.

Variations

Use all mozzarella. Brick cheese can be difficult to find outside some US grocery stores. Replace it gram for gram with low-moisture mozzarella. The result is still tasty, but the flavor is less buttery and the edges may brown a little differently. Avoid fresh mozzarella unless you drain and dry it very well.

Make a vegetable version. Use thinly sliced bell pepper, mushrooms, olives, or onion, keeping the total quantity modest and blotting ingredients that release moisture. You can sauté mushrooms first and cool them before topping the pizza; that removes some of their water and gives them a deeper flavor.

Add a different finish. Try a light scattering of sliced jalapeños, a few spoonfuls of pesto in place of some sauce, or a drizzle of hot honey after baking. These are flavor variations rather than exact replicas of any particular restaurant pizza, so adjust the salt and sauce to suit the toppings.

Add sausage safely. If you want raw sausage, cook it separately before topping the pizza and check it with a food thermometer. Ground meat should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). Drain excess fat before adding it so it does not pool on the crust.

Storage and Reheating

For the dough, lightly oil it, place it in a covered container with room to expand, and refrigerate it for up to 48 hours. Bring it out about 45–60 minutes before shaping so it is easier to stretch. You can also freeze the dough, tightly wrapped or in a freezer-safe container, for up to 2 months. Thaw it overnight in the refrigerator, then let it warm until pliable before pressing it into the pan.

Refrigerate leftover baked pizza within 2 hours of baking. Store it in a covered container for 3–4 days. For the crispest base, reheat squares in a skillet over medium-low heat with a lid for several minutes, or bake them on a tray at 375°F (190°C) until hot. Reheat leftovers to 165°F (74°C), the USDA FSIS recommendation, if checking with a food thermometer. Avoid stacking hot slices in a sealed container, which traps steam and softens the edges.

Frequently Asked Questions

Is this the exact Jet’s Pizza dough recipe? No. This is a home-style recipe inspired by thick Detroit-style pizza, not a claim to reproduce a restaurant’s proprietary formula. The high-hydration dough, rectangular pan, cheese-to-the-edges approach, and sauce stripes help create a similar style at home, while exact ingredients and methods can differ.

Can I make the dough ahead? Yes. After kneading, put it in a lightly oiled, covered container and refrigerate it for up to 48 hours. It will continue to ferment slowly, developing more flavor. Let it warm until relaxed before shaping, and allow for a longer pan rise if it still feels cold.

Can I use active dry yeast instead of instant yeast? Yes. Use the same amount, about 1 teaspoon (3 g), and stir it into the warm water with the sugar. Let it stand for 5–10 minutes until foamy before adding the flour and other ingredients. This extra wait is not needed with instant yeast. If the yeast does not foam, it may be old or the water may have been too hot or too cool.

Why did my crust turn out dense? Common causes include yeast that is no longer active, a room too cool for the dough to rise fully, or adding too much flour while kneading. Look for a puffy, expanded dough rather than relying only on the listed rise time. Also make sure the oven is fully preheated; a cool oven can leave the dough heavy before the crust has a chance to brown.

What if I do not have a 10-by-14-inch pan? Use a metal pan with a similar area, such as a 9-by-13-inch (23-by-33-cm) pan, and expect a slightly thicker crust that may need a little longer to bake. A larger pan makes a thinner pizza, so start checking earlier. In either case, oil the pan generously and watch for a browned edge and a fully baked center.

Can I freeze the baked pizza? Yes. Cool slices, freeze them in a single layer until firm, then wrap or pack them airtight for up to 2 months for best quality. Reheat from frozen in a 375°F (190°C) oven until hot throughout. For food safety, do not leave cooked pizza at room temperature for more than 2 hours before chilling or freezing it.

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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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Jet’s Pizza Dough Recipe for Detroit-Style Pizza