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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Detroit-style pizza is all about the crispy edges and caramelized cheese. This recipe uses a simple dough that rests overnight for maximum flavor. The baking process creates a golden crust, and the toppings of pizza sauce, parmesan, mozzarella, and pepperoni bubble beautifully, delivering a perfect bite every time. The stretch and fold technique ensures a light and airy texture, while the high-temperature baking gives the signature caramelized edges.
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Mix bread flour, lukewarm water, salt, olive oil, dry yeast, and sugar until combined.
Let the dough rest for 30 minutes.
Perform stretch and fold every 30 minutes, repeating 4 times.
After 2 hours, perform one more fold, shape the dough into a ball, and refrigerate in a lightly oiled container for 1–2 nights.
Remove the dough from the fridge 2 hours before prepping.
Gently spread the dough into an oiled pan and let it rest for 3 hours.
Bake the dough for 20 minutes at 250°C until the crust is golden and firm.
Top with pizza sauce, grated parmesan, mozzarella, and pepperoni.
Bake again for 10–15 minutes until the cheese is bubbling and the edges caramelize.
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Refrigerating the dough overnight enhances its flavor and texture.
Use a high-quality mozzarella for better melting and flavor.
Ensure the pan is well-oiled to achieve the signature crispy edges.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour provides better structure and chewiness.
How long can I refrigerate the dough?
You can refrigerate it for up to 2 nights for optimal flavor.
What type of pan should I use?
A 25×25 cm pan works best for this recipe.
Can I freeze the dough?
Yes, you can freeze the dough after shaping it into a ball. Thaw it in the fridge before using.
What temperature should I bake the pizza at?
Bake at 250°C for the initial bake and the final bake.
