Detroit style pizza




  • 1 TBSP extra-virgin olive oil
  • 2 ¼ cups (11 ¼ ounces) all-purpose flour
  • 1 ½ tsp instant or rapid-rise yeast
  • 1 ½ tsp sugar
  • 1 cup water, room temperature
  • ¾ tsp salt
  • 10 ounces brick cheese, shredded (2 ½ cups) Alternatives include Monterey Jack cheese or a blend of Monterey and mozzarella


  • 1 cup canned crushed tomatoes
  • 1 TBSP extra-virgin olive oil
  • 1 TBSP chopped fresh basil
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp sugar
  • ½ tsp pepper
  • ¼ tsp salt


  1. FOR THE PIZZA: Spray a 9″x13″ nonstick baking pan with vegetable oil spray, then brush bottom and sides of pan with oil. (It may seem unnecessary to spray with oil spray but it helps the olive oil distribute evenly in your pan.)
  2. In the bowl of your stand mixer combine flour, yeast, and sugar and whisk together. Using the dough hook attachment and mixer running on low speed, slowly add room-temperature water and mix until dough forms and no dry flour remains, about 2 minutes, scraping down bowl as needed. Cover with a kitchen towel and and let stand for 10 minutes.
  3. Add salt to bowl and knead on medium speed until dough forms satiny, sticky ball that clears sides of bowl, 6 to 8 minutes. Turn dough onto lightly floured counter and knead until smooth, about 1 minute.
  4. Transfer dough to prepared pan, cover with plastic, and let rest for 15 minutes.
  5. Using your well-oiled hands, press dough into corners of pan. (If dough resists stretching, let it rest for another 10 minutes before trying again to stretch.) Cover with plastic wrap and let dough rise at room temperature until nearly tripled in volume and large bubbles form, 2 to 3 hours. (Note: spray your plastic wrap with oil spray so if it touches your dough it doesn’t stick.)
  6. About 30 minutes before you’re ready to bake the pizza: adjust oven rack to lowest position and heat oven to 500 degrees.
  7. FOR THE SAUCE: Combine all ingredients in bowl. (Sauce can be made a day in advance and stored in the fridge.)
  8. PREPARING PIZZA (see note about toppings): Sprinkle cheese evenly over dough to edges of pan. Spoon three 1″ wide strips of sauce, using 1/3 cup sauce for each, over cheese evenly down length of pan.
  9. Bake until cheese is bubbly and browned, at least 15 minutes.
  10. Let pizza cool in pan on wire rack for 5 minutes.
  11. Run butter knife around edge of pan to loosen pizza, being careful not to scratch your pan. Using spatula, slide pizza onto cutting board.
  12. Cut into 8 pieces and serve. (To get 8 pieces, cut pizza in half lengthwise and then cut each half in 4 pieces. You’ll end up with 4 corner pieces and 4 pieces with 1 side of crust.)