Papa John’s Detroit-style pizza is a thick, rectangular pan pizza with a crispy, cheesy crust edge and a light, airy interior. It’s made with a high-hydration dough, brick cheese, and a sweet tomato sauce, then baked in a deep pan until the cheese caramelizes against the sides. This recipe recreates that signature flavor and texture at home, using a standard sheet pan and simple ingredients.
Ingredients
- For the dough:
- 3 ½ cups (440 g) bread flour, plus more for dusting
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 2 ¼ teaspoons (7 g) instant yeast
- 1 teaspoon (5 g) sugar
- 1 ½ teaspoons (9 g) salt
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 g) sugar
- ½ teaspoon (1 g) dried oregano
- ½ teaspoon (1 g) garlic powder
- ¼ teaspoon (0.5 g) salt
- For the toppings:
- 12 oz (340 g) brick cheese (or a mix of low-moisture mozzarella and white cheddar), shredded
- 30–40 slices of pepperoni (about 3 oz / 85 g)
- Grated Parmesan cheese, for finishing
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. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough 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. The dough will be slightly sticky.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan with olive oil, making sure the bottom and sides are well covered. (A dark, nonstick pan works best for crispy edges.)
- Shape the dough: Transfer the risen dough to the pan. Press it out with your fingers to fill the pan evenly. If it resists, let it rest for 5 minutes, then continue. Cover and let rise for another 30 minutes.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt in a small saucepan. Simmer over medium-low heat for 10 minutes, then remove from heat and let cool.
- Preheat the oven: Place a rack in the lower third of the oven and preheat to 475°F (246°C).
- Assemble the pizza: Sprinkle the shredded brick cheese evenly over the dough, right up to the edges—do not leave a bare crust. Place the pepperoni slices in rows over the cheese (about 4 rows of 8–10 slices). Spoon the sauce in three strips lengthwise over the toppings (do not spread it fully).
- Bake: Bake for 20–25 minutes until the edges are deeply browned and the cheese is bubbly and caramelized. The internal temperature of the pizza should reach 165°F (74°C) if checked with a food thermometer.
- Finish and serve: Remove from the oven and immediately sprinkle with grated Parmesan. Let cool in the pan for 5 minutes, then loosen the edges with a spatula and slide the pizza onto a cutting board. Slice into 8 rectangles and serve hot.
Tips
- Use brick cheese: Brick cheese is the classic choice for Detroit-style pizza. If you can’t find it, use a blend of 60% low-moisture mozzarella and 40% white cheddar. The cheddar adds the tangy, browned edge.
- Don’t skip the pan oil: The generous olive oil in the pan is what creates the crispy, fried bottom and edges. Use enough to coat the pan thoroughly, about 2 tablespoons.
- Let the dough rest if it springs back: If the dough resists stretching, let it rest for 5–10 minutes. Forcing it will tear the gluten and make a tough crust.
- Bake on a lower rack: The lower rack ensures the bottom gets crispy without burning the top. If the top browns too quickly, tent loosely with foil.
Serving Suggestions
Serve the pizza hot, cut into rectangular slices. It pairs well with a side of ranch dressing for dipping, a simple green salad with Italian vinaigrette, or a cold beer. For a full meal, add some garlic knots or a bowl of minestrone soup.
Variations
- Meat lovers: Add cooked Italian sausage, crumbled bacon, or ham along with the pepperoni.
- Veggie: Top with sliced mushrooms, bell peppers, red onions, and black olives before baking.
- Spicy: Drizzle with hot honey or sprinkle with red pepper flakes after baking.
- Cheese-only: Omit the pepperoni and add extra cheese for a classic cheese pizza.
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 375°F (190°C) oven for 8–10 minutes until hot and crispy. For a quicker option, microwave on high for 45 seconds, but the crust will be less crisp. Avoid reheating in the microwave for longer than 1 minute, as it can make the crust tough.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy. Bread flour has more protein, which gives the signature crisp-tender texture. If using all-purpose, reduce the water by 2 tablespoons (30 ml) to maintain the right hydration.
What is brick cheese, and where can I find it? Brick cheese is a mild, tangy cheese from Wisconsin that melts beautifully and browns at the edges. It’s available at some specialty cheese shops or online. If you can’t find it, the mozzarella-cheddar blend works well.
Why is my crust not crispy on the bottom? The most common reasons are not using enough oil in the pan, baking on a higher rack, or using a light-colored pan. Make sure to coat the pan generously and bake on the lower third of the oven. A dark, heavy pan also helps.
Can I make the dough ahead of time? Yes, after the first rise, you can refrigerate the dough for up to 24 hours. When ready to use, let it come to room temperature for 30 minutes before pressing into the pan, then proceed with the second rise.
Do I have to use a metal pan? A metal pan is best for conducting heat and creating a crispy crust. If you only have a glass or ceramic pan, reduce the oven temperature to 450°F (232°C) and bake for 25–30 minutes, but the crust may be less crispy.
Can I freeze the baked pizza? Yes, wrap cooled slices tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 15 minutes or until hot.
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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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