Detroit-style pan pizza

Name: Detroit-style pan pizza
Prep time: 20 min
Total time: 20 min
Yield: 4 people
Cuisine: Italiaans-Amerikaans
Ingredients: 400 g Bread flour; 2 tsp Salt; 1 tsp Instant yeast; 300 ml Lukewarm water; 1 tbsp Olive oil; 300 g Low-moisture mozzarella or brick-style cheese; 180 ml Thick tomato sauce; 70 g Pepperoni; 1 tsp Dried oregano

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Detroit-style pizza is famous for its thick rectangular shape, caramelised cheese edges and sauce added in bold stripes on top. It looks dramatic, but the structure is part of what makes every corner piece so satisfying.

Serves: 4 people

Preparation time: 20 min

Ingredients

Bread flour – 400 g
Salt – 2 tsp
Instant yeast – 1 tsp
Lukewarm water – 300 ml
Olive oil – 1 tbsp
Low-moisture mozzarella or brick-style cheese – 300 g
Thick tomato sauce – 180 ml
Pepperoni – 70 g
Dried oregano – 1 tsp

Method

1. Mix the flour, salt, yeast, water and olive oil into a wet dough. Let it rise until light and bubbly, then transfer it to a well-oiled rectangular pan.
2. Gently press the dough outward with oiled fingers. If it resists, let it rest and continue later rather than forcing it.
3. Push the cheese all the way to the edges of the pan. That is what creates the signature browned, lacy crust. Add the pepperoni if using.
4. Bake until the dough is puffed and the cheese around the sides has turned deep golden.
5. Spoon or pipe the sauce over the top in thick parallel stripes and return the pizza briefly to the oven if needed to heat the sauce through.
6. Lift the pizza out carefully and let it stand for a minute before cutting into squares. The crisp edge is one of the best parts, so use a sharp spatula to keep it intact.