Sourdough Detroit Style Pizza Recipe

Detroit-style pizza is a rectangular, thick-crusted pizza with a crispy, caramelized cheese edge and a light, airy interior, baked in a deep steel pan. This version uses a sourdough starter instead of commercial yeast, which adds a subtle tang and improves the crust’s texture. The high hydration dough and the pan-frying technique create a crunchy bottom and chewy crumb that is genuinely delicious.

Ingredients

For the dough:
1 cup (240 g) active sourdough starter (100% hydration)
1 cup (240 ml) warm water (about 90°F/32°C)
3 cups (390 g) bread flour
1 ½ teaspoons (9 g) fine sea salt
1 tablespoon (15 ml) olive oil (for the pan)
For the sauce:
1 can (15 oz / 425 g) crushed tomatoes
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon sugar
Salt to taste
For the toppings:
8 oz (225 g) low-moisture mozzarella, shredded (not fresh)
4 oz (115 g) provolone or cheddar, shredded (optional)
Your favorite toppings: pepperoni, cooked sausage, mushrooms, etc.

Instructions

Make the dough (evening before): In a large bowl, combine the sourdough starter, warm water, and bread flour. Mix until no dry flour remains. Cover and let rest for 30 minutes.
Add the salt and mix by hand or with a stand mixer on low speed for 5 minutes until the dough is smooth and elastic. The dough will be sticky.
Cover the bowl and let it ferment at room temperature (about 70°F/21°C) for 4-6 hours, until it has risen by about 50% and shows bubbles. Then refrigerate for 12-18 hours. This cold fermentation develops flavor and makes the dough easier to handle.
Next day – prepare the pan: Generously coat a 9×13-inch (or similar) deep pizza pan or a cast iron skillet with olive oil.
Transfer the cold dough to the pan. Using your fingertips, gently press and stretch it to fill the pan, working from the center outward. If it resists, let it rest for 10 minutes and continue. The dough should be about ¾ inch thick. Cover and let it rise in a warm spot for 2-3 hours, until it is puffy and has risen slightly.
Preheat the oven to 500°F (260°C) with a rack in the middle.
Make the sauce: While the dough rises, combine the crushed tomatoes, garlic, oregano, sugar, and salt in a small saucepan. Simmer over low heat for 10 minutes, then set aside.
Assemble the pizza: Sprinkle the shredded cheeses evenly over the dough, right to the edges. The cheese will melt and create the crispy frico edge. Add your toppings, then dollop or spread the sauce in three stripes lengthwise over the cheese. Do not cover the whole surface with sauce; you want distinct sauce pockets.
Bake: Place the pan on the middle rack and bake for 15 minutes, then rotate the pan and bake for another 5-10 minutes, until the cheese is bubbly and the edges are dark brown and caramelized. The internal temperature of the pizza is not a safety concern as it is a baked bread product, but the crust should be golden and crisp.
Cool and serve: Remove the pizza from the oven and let it cool in the pan for 5 minutes. Use a spatula to loosen the edges, then slide the pizza onto a cutting board. Slice and serve warm.

Tips

Use a metal pan: A dark, anodized aluminum or blue steel pan gives the best crust. Glass or ceramic will not heat as efficiently and may not produce the same crispy bottom.
Don’t skimp on the cheese: The cheese edge is iconic. Use a mix of low-moisture mozzarella and a sharper cheese like cheddar or provolone for more flavor.
Cold dough is easier to handle: If the dough is too sticky to stretch, keep it cold. You can also oil your fingers to prevent sticking.
Adjust the bake time: Ovens vary. If your crust is browning too fast, lower the temperature to 475°F (245°C) and extend the bake time slightly.

Serving Suggestions

Serve the pizza hot, cut into squares. It pairs well with a simple green salad dressed with vinaigrette to cut through the richness. For a complete meal, add a side of roasted vegetables or a bowl of minestrone soup.

Variations

Classic Pepperoni: Use a generous layer of sliced pepperoni under the cheese.
Veggie: Add sautéed mushrooms, bell peppers, and red onions.
Spicy Honey: After baking, drizzle with hot honey and sprinkle with chili flakes.
BBQ Chicken: Replace the tomato sauce with BBQ sauce, use cooked chicken, and top with red onion and cilantro after baking.

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 hot and the cheese is bubbly. You can also reheat in a skillet over medium heat for a crispier bottom. Avoid microwaving, as it will make the crust soggy.

Frequently Asked Questions

Can I use a regular pizza pan? Yes, but the crust won’t be as thick or crispy. Use a rimmed baking sheet or a cast iron skillet for the best results.

My dough is too sticky to handle. What should I do? This is a high-hydration dough, so stickiness is normal. Use oiled hands or a bench scraper to handle it. Do not add extra flour unless absolutely necessary, as it will make the crust tough.

Can I make the dough without a sourdough starter? Yes, you can substitute 1 teaspoon of active dry yeast dissolved in the warm water. The flavor will be less complex, but the texture will be similar.

How do I get the cheese to caramelize on the edges? The key is to bring the cheese all the way to the edges of the pan and use a hot oven. The direct contact with the hot metal creates the crispy frico.

Can I freeze the baked pizza? Yes, wrap the cooled pizza in plastic wrap and foil, then freeze for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 10-12 minutes.

Why is my crust not fluffy? Make sure your starter is active and bubbly before using. Also, don’t skip the cold fermentation; it helps develop the gluten and flavor.

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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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