Detroit-style pizza is a thick, rectangular pan pizza known for its crispy, caramelized cheese edges and airy, focaccia-like crust. This version is designed for the Ooni outdoor pizza oven, which gets hot enough to create the signature crunchy cheese crown while keeping the center soft and chewy. The high heat of the Ooni mimics the professional gas ovens used in Detroit pizzerias, giving you a truly authentic result at home.
Ingredients
- For the dough:
- 3 cups (400 g) bread flour, plus more for dusting
- 1 tsp (5 g) instant yeast
- 1 ½ tsp (9 g) fine sea salt
- 1 ¼ cups (300 ml) warm water (about 105°F / 40°C)
- 2 tbsp (30 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 tsp (5 g) dried oregano
- ½ tsp (2 g) sugar
- Salt to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (not fresh)
- 4 oz (115 g) brick or cheddar cheese, shredded (for the edges)
- 12–16 slices pepperoni (optional)
- Grated Parmesan, for finishing
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and 2 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 6–8 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1 ½ hours, until doubled in size.
- Prepare the pan: While the dough rises, coat the inside of a 10×14-inch (25×35 cm) Detroit-style pizza pan (or a similar rectangular metal pan) generously with olive oil, making sure the corners are well coated. This is essential for the crispy cheese edges.
- Shape the dough: After the rise, transfer the dough to the oiled pan. Gently press it out to the edges, using your fingertips. If it springs back, let it rest for 10 minutes, then continue pressing. Cover the pan with plastic wrap and let it rise again for 30–45 minutes, until puffy and slightly risen.
- Make the sauce: While the dough does its second rise, heat 2 tbsp olive oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the crushed tomatoes, oregano, sugar, and salt. Simmer for 10 minutes, then remove from heat and let cool.
- Preheat the Ooni: About 30 minutes before baking, preheat your Ooni oven on high. You want the stone surface temperature to reach 550–600°F (290–315°C). Use an infrared thermometer to check.
- Assemble the pizza: Sprinkle the shredded brick or cheddar cheese along the edges of the dough, right up against the pan walls. Then spread the mozzarella evenly over the entire surface, leaving a small border. Spoon the sauce in three stripes lengthwise over the cheese (do not spread it all the way to the edges). Add pepperoni if using.
- Bake: Place the pan in the Ooni. Bake for 6–8 minutes, rotating the pan halfway through, until the edges are dark brown and crispy, the cheese is bubbling, and the crust is golden. The internal temperature of the cheese should reach 160°F (71°C) as a safe minimum for egg dishes, but since this is a cheese dish, check that the cheese is fully melted and bubbly. If you added pepperoni, ensure it reaches 165°F (74°C) for leftovers, but during baking it will be safe when the pizza is cooked through.
- Finish and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Run a thin spatula around the edges to loosen the crispy cheese. Slide the pizza onto a cutting board, sprinkle with Parmesan, and slice into squares. Serve hot.
Tips
- Use the right pan: A dark, heavy-gauge steel pan is ideal. If you don’t have a Detroit-style pan, a 9×13-inch metal baking pan works, but the crust will be slightly thinner.
- Don’t overload with sauce: Detroit-style pizza traditionally has sauce on top of the cheese, not under it. Keep the sauce in thick stripes so the cheese can brown and crisp.
- Cold dough is easier to handle: If the dough is too sticky, refrigerate it for 20 minutes before shaping. This also slows the rise, which can improve flavor.
- Watch the Ooni carefully: Ooni ovens run very hot. If the top is browning too fast, turn the oven down to medium-low and move the pizza to a cooler part of the stone.
Serving Suggestions
Serve the pizza hot, straight from the pan, cut into 8 squares. It pairs well with a simple arugula salad dressed with lemon and olive oil, or a classic Caesar salad. For drinks, a cold lager or a light red wine like a Chianti works nicely. This pizza is a meal in itself, so keep sides light.
Variations
- Classic Pepperoni: Add 12–16 slices of cup-and-char pepperoni on top of the sauce stripes.
- Veggie: Sauté mushrooms and bell peppers, then scatter them over the cheese before adding the sauce.
- Spicy Honey: After baking, drizzle with hot honey for a sweet-spicy kick.
- White Version: Skip the tomato sauce and use a garlic-butter sauce with ricotta dollops and spinach.
Storage and Reheating
Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until the cheese is bubbly and the crust is crisp. You can also reheat in an air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy and slightly less airy. Bread flour has more protein, which creates a better structure for the thick, airy crumb.
Do I need a special Ooni pan? No, any dark, heavy-gauge metal pan works. The key is that the pan conducts heat well to create the crispy cheese edges. A standard 9×13-inch baking pan is a good substitute.
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 before shaping. This actually improves the flavor.
Why are my cheese edges not crispy? Make sure you use a generous amount of oil in the pan and press the cheese right against the edges. Also, the oven needs to be hot enough—at least 550°F (290°C).
Can I use fresh mozzarella? Fresh mozzarella has too much moisture and will make the pizza soggy. Stick with low-moisture mozzarella, which melts better and crisps up nicely.
How do I know when the pizza is done? The edges should be dark brown and caramelized, and the cheese should be bubbling. The crust should be golden underneath. Use a thermometer to check that the center reaches 165°F (74°C) if you have added meat, for safety.
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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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