Ooni Detroit Style Pizza Pan: Recipe & Tips

Detroit-style pizza is a thick, rectangular pie with a crispy, cheesy crust and a light, airy interior, baked in a deep steel pan. Originating from Detroit, Michigan, it’s known for its distinctive “frico” edges—where the cheese caramelizes against the pan—and its signature sauce-on-top layout. This recipe is designed specifically for the Ooni Detroit Style Pizza Pan, which is engineered to conduct heat efficiently, giving you that perfect golden-brown crust whether you’re using a home oven or an outdoor pizza oven.

Ingredients

For the dough:
3 cups (390 g) bread flour (or all-purpose flour)
1 teaspoon (4 g) instant yeast
1 ½ teaspoons (9 g) fine sea salt
1 ¼ cups (300 ml) lukewarm water (about 100°F / 38°C)
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 (5 ml) olive oil
½ teaspoon (1 g) dried oregano
¼ teaspoon (0.5 g) red pepper flakes (optional)
Salt to taste
For the toppings:
8 oz (225 g) low-moisture mozzarella, shredded (not fresh)
4 oz (115 g) provolone, shredded (or extra mozzarella)
1 oz (30 g) Parmesan, grated
Optional: pepperoni, cooked sausage, or your favorite toppings

Instructions

Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the water and olive oil, and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 4–5 minutes.)
First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1–1.5 hours, until doubled in size.
Prepare the pan: While the dough rises, coat the Ooni Detroit Style Pizza Pan generously with olive oil—this is key for the crispy, fried crust. Set aside.
Shape the dough: Once risen, gently punch down the dough. Transfer it to the oiled pan and press it out to the edges using your fingertips. If it resists, let it rest for 10 minutes, then continue. Cover the pan with plastic wrap or a damp towel and let it proof for 30–45 minutes, until puffy.
Make the sauce: In a small saucepan over medium heat, warm the olive oil and garlic for 1 minute until fragrant. Add the crushed tomatoes, oregano, red pepper flakes (if using), and salt. Simmer for 10 minutes, then set aside to cool slightly.
Preheat the oven: If using a home oven, preheat to 475°F (245°C). If using an Ooni pizza oven, preheat it to 500°F (260°C) according to the manufacturer’s instructions.
Assemble the pizza: Sprinkle the shredded mozzarella and provolone evenly over the dough, right to the edges (the cheese that touches the pan will become the crispy frico). Add any other toppings now, but not the sauce yet.
Bake: Place the pan in the oven. For a home oven, bake for 12–15 minutes, until the crust is golden and the cheese is bubbling. For an Ooni oven, bake for 8–10 minutes, rotating halfway through, until the edges are deep golden brown and the cheese is caramelized. The internal temperature of the pizza should reach 165°F (74°C) if you’re checking for safety, though the visual cues are usually sufficient.
Add the sauce and finish: Remove the pan from the oven. Spoon the sauce in three stripes lengthwise over the top (traditional Detroit style). Sprinkle with Parmesan.
Rest and serve: Let the pizza rest in the pan for 5 minutes. Then, using a spatula, loosen the edges and carefully slide the pizza onto a cutting board. Slice into squares and serve hot.

Tips

Use low-moisture mozzarella: Fresh mozzarella has too much water and will make the crust soggy. Low-moisture (often labeled “pizza mozzarella”) gives the best melt and crisp.
Don’t skip the oil: The Ooni pan needs a generous coat of oil—about 2 tablespoons—for that signature fried crust. Use a neutral oil like canola or a mild olive oil.
Proof matters: The second proof in the pan is essential for a light, airy crumb. If you’re short on time, you can skip it, but the crust will be denser.
Substitutions: No bread flour? Use all-purpose; the crust will be slightly less chewy. For a gluten-free version, use a 1:1 gluten-free flour blend, but expect a more delicate texture.

Serving Suggestions

Serve Detroit-style pizza as a main course with a simple green salad dressed in vinaigrette. It also shines as a party appetizer—cut into small squares and serve with marinara or ranch for dipping. Pair with a light lager or a medium-bodied red wine like a Chianti.

Variations

Classic Pepperoni: Add 20–24 pepperoni slices under the sauce. They’ll crisp up during baking.
Veggie Supreme: Sauté bell peppers, onions, and mushrooms before adding to the pizza to remove excess moisture.
Spicy Honey: After baking, drizzle with hot honey (honey mixed with chili flakes) for a sweet-heat contrast.
White Pizza: Skip the tomato sauce; instead, spread a mixture of ricotta, garlic, and olive oil over the top after baking.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a cold skillet over medium heat, cover, and warm for 3–4 minutes, until the bottom is crispy and the cheese melts. Alternatively, reheat in a 375°F (190°C) oven for 5–7 minutes. Avoid microwaving, as it makes the crust soggy.

Frequently Asked Questions

Can I use this pan in a regular oven? Yes, the Ooni Detroit Style Pizza Pan is oven-safe up to 500°F (260°C), so it works perfectly in a home oven. Just adjust the baking time as noted in the recipe.

Do I need a pizza oven for this recipe? No, a home oven works great. The pan is designed to mimic the high heat of a pizza oven, but a standard oven at 475°F (245°C) will yield excellent results.

Why is my crust not crispy? The most common reasons are insufficient oil in the pan, too much moisture in the dough, or not baking long enough. Make sure the pan is well-oiled and the dough is not over-hydrated. Also, let the pizza rest for 5 minutes after baking to allow the crust to set.

Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator for up to 24 hours. Just bring it to room temperature for 30 minutes before shaping.

What is the best cheese for Detroit-style pizza? The classic is a blend of low-moisture mozzarella and brick cheese (if you can find it). Provolone or Monterey Jack are good substitutes. Avoid fresh mozzarella as it’s too watery.

Can I freeze the baked pizza? Absolutely. Wrap cooled slices in plastic wrap and foil, then freeze for up to 2 months. Reheat directly from frozen in a 400°F (204°C) oven for 10–12 minutes.

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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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