This Detroit-style pizza is a delicious deep dish pan pizza that’s easy to put together for pizza night! The best part is the crispy cheese crust! This is the best pizza hands down if you ask me!
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What Makes A Detroit-Style Pizza?
This was created by Gus Guerra in the 1940’s with a Sicilian style to it. Unlike the typical traditional pizzas, this recipe has a rectangular shape. A deep dish pan is used when cooking this recipe giving it those crispy edges.
It’s has a crispy chewy crust and an airy crust all in one. Then the dough it topped with plenty of cheese giving you gooey cheese results. Plus, the tomato sauce is usually garnished on the top instead of spread on the dough.
Why This Recipe Works
We’re partnering with Tuttorosso tomatoes to upgrade this dish using their San Marzano Style Whole Peeled Pear Tomatoes with Basil and Sea Salt. These tomatoes have the perfect balanced herbal seasoning. Plus, these tomatoes have delicious flavor with no artificial flavors, preservatives, and colors.
This is typically made with just pepperonis. But you know we have to jazz it up and turn it into a meat lover’s by adding sausage and bacon! Also, we’ll share two ways to use tomatoes for this dish, giving you different options and the best of both worlds my friend!
We also use two square deep pans to give you options for a variety of toppings for each one. Plus, it makes it easier to freeze one of them as a great meal planning option. This is also super easy to make because your using store bought dough (Trust me it’s good! I have some tips for choosing store bought dough down below.).
The Ingredients
Low-Moisture mozzarella – Using low moisture cheese because fresh mozzarella can make the pizza watery.
Whole Peeled Tomatoes– Tomato sauce or pizza sauce is the more popular choice when making this. But crushing whole peeled tomatoes doesn’t overpower all of the flavors, especially if you are one that likes light sauce.
Tomato Sauce– Tomato sauce is here is an ingredient if you choose to have tomato sauce placed traditionally on the dough before adding toppings. See cooking steps for this option.
Italian Seasoning– This earthy flavor herb mixture is great for Italian dishes to bring the flavors together.
How To Make It
- Follow the package instruction to thaw store bought frozen dough if using.
- Prep any store-bought dough according to package directions. This usually requires placing dough in a large bowl, drizzling the dough with about one tablespoon of extra-virgin olive oil (this helps prevent the dough from sticking to the sides of the bowl), covering the bowl with plastic wrap to let the dough rise and come to room temperature in a warm place like on your kitchen counter top for at least 15 to 20 minutes.
- While the dough rests, Brown the bacon in a medium size pan on the stove using medium high heat for about two minutes or until the bacon lightly browns. Place the cooked bacon on a plate lined with paper towels to drain away the grease.
- Next, add the ground sausage to the same pan you cooked the bacon in. Cook the sausage on medium high heat for about four to five minutes or until the sausage has cooked through. Place the cooked sausage on the plate lined with paper towels to drain away the grease.
- Grease the pans well covering the whole pan with the two tablespoons of olive oil and place the dough in the pan.
- Stretch the dough and dimple the dough with your fingers, making sure the dough reaches the edge of the pan. If needed, to help the dough reach the edge of the pan, let the dough rest for about 10 to 20 minutes after your first stretch of the dough, because this will help the dough relax and stretch better.
- Preheat the oven to 450 degrees Fahrenheit.
- Gently press the cubed cheese evenly into the top of the dough. Make sure to press plenty of cheese around the edges of the dough. This helps get the crispy cheesy edges.
- At this time if you would rather have tomato sauce traditionally layered under the toppings, spread a thin layer of tomato sauce evenly on the dough around the cheese.
- Now sprinkle the pepperoni, ground sausage, bacon, and Italian seasoning on top of the cheese and around the cheese in some areas. (This helps to make sure some of the cheese is still visible.)
- Sprinkle the shredded mozzarella cheese in the exposed areas around the meats. You can let them rise for about 20 minutes at this time. Cover them with plastic wrap while they rise.
- Place the pans on the middle oven rack in the preheated oven. Cook them uncovered for 8 minutes. Rotate the pans 180 degrees and cook for additional 7 to 9 minutes or until the cheese has melted and has lightly browned.
- Remove the pans from the oven using an oven mitt. Let the pizza cool for about 3 to 5 minutes.
- Using a large spatula, transfer the pizzas to a cutting board. Top with the crushed tomatoes (if this is how you would like your tomatoes on the top of the pizza) and optional basil, crushed red pepper, and oregano garnish. Cut and serve immediately.
Expert Tips
Bacon tips– Make sure not to overcook the bacon because it will continue to brown and cook in the oven. We don’t want burnt bacon.
Where to find store bought dough– To make this as authentic and “homemade” as possible, I recommend purchasing freshly made dough from your local grocery store. You can find freshly made dough in the bakery section of the grocery store or in the bread/dough freezer section.
Let dough rest and rise– Letting the dough rest and rise helps us get that airy dough we want.
Room temperature dough– Letting the dough come to room temperature helps make it easier to shape the dough in the pan.
Pan size to dough ratio options– If you have a different size pan or your amount is of dough on hand is different, here are a few pan to dough ratio options to help get the best results:
Pan Size Dough Weight
8×8 8 ounces
9×9 10 ounces
9×13 14 ounces
8×10 10 ounces
10×14 16 ounces
Variations
Spread the tomato sauce on the dough – Add a thin layer of sauce to the dough before adding the cheese. I am definitely going against the grain with this one. But I like it this way too.
Chicken or Turkey Sausage– Use ground chicken or turkey sausage if you don’t want to use pork products.
Turkey Pepperoni – Use turkey pepperoni instead of pork pepperoni. They should be easy to find. I have seen them in major retail supermarkets.
Traditional Pepperoni– You can use the traditional smaller pepperoni you usually find in the pizza aisle if that’s easier for you. I just like to use the sandwich style pepperoni and cut them in triangles because I like the presentation.
Homemade dough– If you want a homemade dough recipe instead of store bought, Tuttorosso has a good recipe here.
Vegan Options– Good news! You can turn this into a vegan option and use vegetables like peppers, onions and mushrooms.
FAQs
Dark pans are the best pans to use to get those crispy edges and get a beautiful golden brown on the bottom of the crust. You don’t have to order special deep-dish pans, you can use a dark coated square or rectangular cake pan, brownie pain or casserole pan. These will give you that same deep-dish effect.
Yes, this can be made in a cast iron skillet! Stephanie at the Plain Chicken has really good tips on how to cook this in your iron skillet.
Oh, yea you can freeze these for sure! Wrap the prepared pizzas in plastic wrap, then wrap them with foil, and then place each one in a plastic food storage bag or an airtight container for up to two months. Place them in the freezer making sure they lay flat. When ready to cook, remove them from the storage bags and remove the plastic, then cook the frozen pizza using the cooking directions in this recipe.
Wisconsin brick cheese is the popular cheese used when this is made in most restaurants. If you don’t have access to this cheese, and want to get close to its buttery flavor and creaminess, Muenster cheese is a great alternative. I used Monterey jack my first time making this and it turned out great.
Here are a few more Italian recipes you may enjoy:
Spicy Italian Sausage Marinara Pasta
Creamy Havarti Cheese Pasta Sauce
Marinara Sauce Infused with Wine
Made this recipe?
♥♥♥ Did you make this recipe? If so, please rate this recipe and leave a comment below to let me know if you enjoyed it. And follow me on Pinterest, Facebook, Instagram and Twitter for more delicious inspiration! ♥♥♥
Detroit Style Pizza Recipe
Ingredients
- 16 ounces sore bough pizza dough
- 2 slices bacon (chopped)
- 4 ounces ground sausage
- 2 tbsp olive oil
- 16 ounces mozzarella (cut in cubes)
- 1/2 cup tomato sauce (see directions for this tomato option)
- 1 tsp Italian seasoning
- 7 slices sandwich style pepperonis (cut into triangles)
- 3/4 cup shredded mozzarella
- 1 cup San Marzano style whole peeled pear tomatoes (see directions for this tomato option)
- fresh chopped basil (optional for garnish)
- crush red pepper (optional for garnish)
- dried oregano (optional for garnish)
Instructions
- Follow the package instruction to thaw store bought frozen dough if using.
- Prep any store-bought dough according to package directions. This usually requires placing dough in a large bowl, drizzling the dough with about one tablespoon of extra-virgin olive oil (this helps prevent the dough from sticking to the sides of the bowl), covering the bowl with plastic wrap to let the dough rise and come to room temperature in a warm place like on your kitchen counter top for at least 15 to 20 minutes.
- While the dough rests, Brown the bacon in a medium size pan on the stove using medium high heat for about two minutes or until the bacon lightly browns. Place the cooked bacon on a plate lined with paper towels to drain away the grease.
- Next, add the ground sausage to the same pan you cooked the bacon in. Cook the sausage on medium high heat for about four to five minutes or until the sausage has cooked through. Place the cooked sausage on the plate lined with paper towels to drain away the grease.
- Grease the pans well covering the whole pan with the two tablespoons of olive oil and place the dough in the pan.
- Stretch the dough and dimple the dough with your fingers, making sure the dough reaches the edge of the pan. If needed, to help the dough reach the edge of the pan, let the dough rest for about 10 to 20 minutes after your first stretch of the dough, because this will help the dough relax and stretch better.
- Preheat the oven to 450 degrees Fahrenheit.
- Gently press the cubed cheese evenly into the top of the dough. Make sure to press plenty of cheese around the edges of the dough. This helps get the crispy cheesy edges.
- At this time if you would rather have tomato sauce traditionally layered under the toppings, spread a thin layer of tomato sauce evenly on the dough around the cheese.
- Now sprinkle the pepperoni, ground sausage, bacon, and Italian seasoning on top of the cheese and around the cheese in some areas. (This helps to make sure some of the cheese is still visible.)
- Sprinkle the shredded mozzarella cheese in the exposed areas around the meats. You can let them rise for about 20 minutes at this time. Cover them with plastic wrap while they rise.
- Place the pans on the middle oven rack in the preheated oven. Cook them uncovered for 8 minutes. Rotate the pans 180 degrees and cook for additional 7 to 9minutes or until the cheese has melted and has lightly browned.
- Remove the pans from the oven using an oven mitt. Let the pizza cool for about 3 to 5 minutes.
- Using a large spatula, transfer the pizzas to a cutting board. Top with the crushed tomatoes (if this is how you would like your tomatoes on the top of the pizza) and optional basil, crushed red pepper, and oregano garnish. Cut and serve immediately.
Notes
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
This recipe was slightly adapted and inspired by this recipe.
♥♥♥ Did you make this recipe? If so, please rate this recipe and leave a comment below to let me know if you enjoyed it. And follow me on Pinterest, Facebook, Instagram and Twitter for more delicious inspiration! ♥♥♥
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love. 
Great recipe. I actually had a pan I bought on line from a Detroit pizzeria that went out of business. I made the pizza dough in my bread machine and followed your recipe exactly. Everyone raved. Thank you for posting that.
This looks amazing. Definitely on my to do list to try.
This Is Amazing Just Like From Back Home!
I tried the recipe and it was so delicious, and so easy to make. I’ll be making this again!!