Detroit-Style Pizza
About This Detroit-Style Pizza
This Detroit-style pizza is thick, airy, crispy-edged, and absolutely loaded with flavor. Cubes of cheddar and Havarti melt into the corners, pancetta crisps beautifully, and a bright homemade tomato sauce cuts through the richness. It’s unbelievably satisfying and shockingly easy thanks to Jim Lahey’s no-knead dough recipe.
Why You’ll Love This Recipe
Thick, pillowy crust that stays light and airy
Signature crispy caramelized cheese edges
Fresh tomato sauce that tastes like marinated tomatoes
Customizable toppings
Uses a no-knead dough — no special equipment
Bakes in under 15 minutes
Ingredients You’ll Need
Pizza Toppings
Cheddar cheese
Havarti cheese
Pancetta
Pepperoni
Fresh tomato sauce (recipe below)
Dough
All-purpose flour
Active dry yeast
Fine sea salt
Water
Fresh Tomato Sauce
Tomatoes
Salt & pepper
Oregano
Olive oil
Anchovy paste
Garlic
How to Make It
Make the no-knead dough and let it rise for 18 hours. Stretch it into an oiled 9×13 pan, resting between stretches until it reaches the edges. Let the dough rise again while you prep toppings and make the fresh tomato sauce. Top the dough with pancetta, cheese cubes, three rows of tomato sauce, and pepperoni. Bake at 500°F on the bottom rack until the cheese is bubbling and the edges are dark and caramelized. Rest 10 minutes, slice, and serve.
Tips for Success
Use a metal 9×13 pan for crispy edges
Let the dough rest multiple times — don’t force it
Distribute cheese all the way to the edges for caramelization
Use cubes of cheese, not shredded, for true Detroit texture
Let the baked pizza rest 10 minutes before cutting
Add spicy honey for an elite finishing touch
Frequently Asked Questions
How many pizzas does the dough make?
One very thick Detroit pizza (as pictured) or two slightly thinner ones.
Can I use different cheeses?
Yes — any combo of cheddar, brick cheese, Havarti, mozzarella, or Monterey jack works.
Can I use canned tomatoes for the sauce?
Fresh tastes best, but high-quality canned tomatoes can work in a pinch.
Do I need a special Detroit-style pizza pan?
No — a metal 9×13 pan works beautifully.
Can I make the dough ahead?
Yes, the dough needs an 18-hour rise, so it’s perfect for making ahead.
What to Serve With This Pizza
Detroit-style ranch
Caesar salad
Crispy wings
Garlic knots
Spicy honey drizzle
More Recipes You’ll Love
Detroit-Style Pizza Recipe
Makes 1 very thick Detroit-style pizza (9×13) OR
2 slightly thinner Detroit pizzas
Pizza Ingredients
~5 oz cheddar cheese, cut into ½-inch cubes
~5 oz Havarti cheese, cut into ½-inch cubes
4 oz uncured pancetta, cubed
20 pepperonis
1 cup fresh tomato sauce (recipe below)
Use more or less toppings according to preference.
Jim Lahey Pizza Dough
(This recipe makes 2 Detroit-style pizzas, or 1 thick one if you cut off ¼ of the dough.)
3 ¾ cups all-purpose flour
¼ teaspoon active dry yeast
2 teaspoons fine sea salt
1 ½ cups cool water
Dough Instructions
In a medium bowl, mix flour, yeast, and salt.
Add water and mix with your hands or a wooden spoon until fully combined.
Cover and let rise at room temperature for 18 hours, or until doubled.
Oil a 9×13 metal pan with 1–2 tablespoons olive oil.
Scrape dough into pan.
For 1 thick pizza: cut off ¼ of the dough and set aside.
For 2 pizzas: divide dough in half and oil two pans.
Stretch dough toward the edges. Cover and rest 20–30 minutes.
Stretch again. If it resists, rest another 20 minutes. Repeat until dough reaches edges.
Cover and rest 30–45 minutes before topping.
Fresh Tomato Sauce (Makes ~2 cups)
Ingredients
4–5 vine-ripened or small tomatoes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
¼ cup olive oil
3 teaspoons anchovy paste
2 large garlic cloves, grated
Instructions
Combine tomatoes, salt, pepper, oregano, olive oil, anchovy paste, and garlic.
Blend or pulse until smooth.
Taste and adjust seasoning.
(You’ll use ~1 cup for one Detroit pizza.)
Pizza Assembly
Place pancetta directly on the risen dough.
Add cheese cubes, distributing them all the way to the edges.
Spoon tomato sauce in three lengthwise rows.
Add pepperoni on top.
Bake
Preheat oven to 500°F.
Place rack on the lowest position.
Bake pizza for 12–15 minutes, until cheese is bubbling and edges are caramelized dark brown/almost black.
Loosen edges with a spatula and rest 10 minutes.
Transfer to a cutting board, slice, and enjoy.
Finish with spicy honey if you’re feeling it.
