If you need an easy pizza Detroit style recipe to cook in your Ooni oven try this one on for size.
You only need a rectangular heatproof pan, your Ooni (or whatever pizza oven you have) and a few basic ingredients.
Detroit Style pizza has become one of the most popular styles of pizza, and may well be one of the hottest pizza trends at the moment.
It’s definitely become one of our favourite go-to Ooni recipes.
What is Detroit Style Pizza?
Pizza Detroit style is done in a rectangular pan which develops a tasty, crunchy crust which is surprisingly delicious. The cheese is placed directly on the dough, the toppings come next and then the pizza sauce is usually added last, in 2-3 lines along the length of the pizza (almost like racing stripes).
Detroit style pizza is usually cut into squares with the most prized ones being the 4 corner slices where the cheese makes the crusts dark, crispy and delicious.
- What is Detroit Style Pizza?
- Easy Pizza Detroit Style Recipe in the Ooni
- Detroit Style Pizza Dough
- Detroit Pizza Dough Method
- Detroit Pizza Sauce
- Detroit Pizza Method
- Detroit Pizza Topping Ideas
- FAQ’s About Pizza Detroit Style
- What is the Difference between Detroit-style Pizza and Regular Pizza?
- Why is it Called Detroit-style Pizza?
- What is Detroit-style vs New York Pizza?
- Detroit Style Pizza Pan
- Detroit Style Pizza vs Sicilian
- Cold Ferment Detroit Pizza Dough
Easy Pizza Detroit Style Recipe in the Ooni
Detroit Style Pizza Dough
- 1 KG Tipo 00 (Caputo 00 Flour is recommended)
- 1 Teaspoon Dried Yeast
- 600ml Warm Water (400ml Cold Water to 200ml Boiling Water)
- 4 Teaspoons of Salt
This will make around 8-10 medium sized pizzas.
Detroit Pizza Dough Method
- Add the salt, water and yeast together first and stir – leave to combine for a few minutes.
- Place the 1 KG Tipo 00 Flour in a large bowl, and add the salt, water and yeast mixture to the flour.
- Knead the dough in the bowl with wet hands until you have a large smooth ball.
- Tip the dough onto a floured surface, and knead for another 10 minutes or so.
- Return the dough to the bowl, sprinkle over a little more flour, and cover with clingfilm. For best results leave for at least 12 hours to prove, preferably 2-3 days in the fridge. If you are short on time give it at least an hour at room temperature to double in size.
Detroit Pizza Sauce
- 1 tin good quality plum tomatoes
- 1 whole garlic clove
- A handful basil leaves
- Blitz in a blender until smooth e.g. Nutribullet. If you like a chunky sauce just pulse it a few times.
Detroit Pizza Method
- Oil a rectangular metal pan and leave 300g of your dough to prove in it for 30+ mins.
- Add pepperoni first onto the dough, then mozzarella cheese and top with pizza sauce to cover. See the video to help.
- Cook In the Ooni oven on high heat for 15 minutes or so turning regularly for an even cook. Keep the pan close to the front of the oven so the pizza doesn’t burn too much.
Detroit Pizza Topping Ideas
- Strong Brick Cheese (considered authentic for Detroit pizza)
- Italian Sausage, peppers and onions
- Bacon and Mushroom
- Caramelised red onions and goat’s cheese
- Beetroot, goat’s cheese & honey
- Pulled pork
- Hot sauce
Watch the process on our Instagram video. This recipe used pepperoni but feel free to adapt it to suit your own topping preferences.
If you would like try a Chicago style deep dish pizza in the Ooni, try here:
FAQ’s About Pizza Detroit Style
What is the Difference between Detroit-style Pizza and Regular Pizza?
Detroit-style pizza is renowned for its square shape and boasts a thick, airy crust which is reminiscent of Sicilian pizza. Baked in a well-oiled steel rectangular pan, it emerges from the oven delightfully crispy and light, with a focaccia-like crust.
The traditional version of Detroit-style pizza embraces simplicity with its use of local Brick cheese, delectable sauce, crispy pepperoni, and the beloved caramelised cheese edges that fans can’t resist.
Why is it Called Detroit-style Pizza?
Detroit-style pizza is called Detroit pizza simply because it was invented in Detroit, Michigan. The first Detroit-style pizza was made in 1946 at Buddy’s Rendezvous, a popular pizza restaurant in Detroit.
The pizza was made in a square steel pan, which was actually originally used to hold nuts and bolts in auto manufacturing plants. The pizza was topped with a thick layer of the now famous Wisconsin brick cheese, which caramelised against the sides of the pan in a unique way. The result was a unique and delicious pizza that quickly became popular in Detroit, and eventually the US and pizza lovers everywhere.
What is Detroit-style vs New York Pizza?
Detroit-style pizza and New York pizza are two of the most popular types of pizza in the United States. They are both made with a thin crust, but there are some key differences between the two styles.
Detroit-style pizza is typically made in a rectangular pan, which gives it a crispy crust and a slightly charred bottom. The cheese is also layered on top of the sauce, which gives the pizza a unique flavour.
New York pizza, on the other hand, is typically made in a round pan and has a thinner crust. The cheese is also layered on top of the sauce (unlike say Chicago deep dish pizza), but the crust is not as crispy as Detroit-style pizza.
Another key difference between the two styles is the toppings. Detroit-style pizza typically has more toppings than New York pizza. Common toppings for Detroit-style pizza include pepperoni, sausage, mushrooms, onions, and green peppers. New York pizza, on the other hand, is often topped with just cheese and sauce.
Here is a table summarizing the key differences between Detroit-style pizza and New York pizza:
|Feature||Detroit-style pizza||New York pizza|
|Crust||Thick, crispy, chewy||Thin, crispy|
|Cheese||Layered on top of the sauce||Layered on top of the sauce|
|Toppings||More toppings||Fewer toppings|
|Flavour||Unique, crispy, cheesy||Classic, thin, and flavourful|
Detroit Style Pizza Pan
Detroit Style Pizza vs Sicilian
Detroit-style pizza and Sicilian-style pizza are two of the most popular types of pizza in the United States. In fact, Detroit style pizza has been influenced directly by Sicilian style.
Both styles have a thick crust, but there are differences between them.
Detroit-style pizza is made in a rectangular pan, which gives it a crispy, caramelized crust. The cheese is typically a blend of brick cheese and mozzarella, and the toppings are often pepperoni, sausage, mushrooms, and onions.
Sicilian-style pizza is made in a square or rectangular pan, and the crust is thicker and more bread-like than Detroit-style pizza. The cheese is usually mozzarella or a blend of mozzarella and Parmesan, and the toppings can be anything from classic pepperoni to vegetables, meats, and seafood.
Here is a table summarizing the key differences between Detroit-style pizza and Sicilian-style pizza:
|Feature||Detroit-style pizza||Sicilian-style pizza|
|Shape||Rectangular||Square or rectangular|
|Crust||Thick and crispy||Thick and bread-like|
|Cheese||Brick cheese and mozzarella||Mozzarella or mozzarella and Parmesan|
|Toppings||Pepperoni, sausage, mushrooms, onions||Classic pepperoni, vegetables, meats, seafood|
Cold Ferment Detroit Pizza Dough
Cold fermenting Detroit pizza dough can help to create a more flavourful and complex crust. The long, slow fermentation process allows the yeast to break down the gluten in the dough, resulting in a chewier and more tender crust.
To cold ferment Detroit pizza dough, simply mix the dough and let it rise in the refrigerator for at least 24 hours, but up to 72 hours. Once the dough has finished fermenting, remove it from the refrigerator and let it come to room temperature for about 30 minutes before shaping and baking.
Here are some tips for cold fermenting Detroit pizza dough:
- Use a high-quality bread flour.
- Use warm water (105-115°F) to activate the yeast.
- Knead the dough until it is smooth and elastic.
- Let the dough rise in a greased bowl, covered with plastic wrap.
- Place the dough in the refrigerator for at least 24 hours.
- Let the dough come to room temperature for about 30 minutes before shaping and baking.
- Grease a rectangular (or square) pan with olive oil and leave your pizza dough in to rise for 30+ minutes before cooking