Detroit-Style Pizza

Achieve the thick, chewy pizza crust at home.

detroit-style pizza in box

Brie Passano

Prep Time:
25 mins
Cook Time:
15 mins
Rise Time:
4 hrs
Stand Time:
10 mins
Total Time:
4 hrs 45 mins
1 pizza

Give your takeout meal a casserole treatment with this delicious take on Detroit-style pizza. Baked in a single 9x13-inch baking pan, you'll be enjoying the thick, chewy pizza crust you know and love. We're topping ours with sautéed sausage and mushrooms, but you can customize with your favorite pizza toppings, too. Use a combination of mozzarella and Provolone or the traditional brick cheese.


  • 1 spray , about 1/3 second cooking spray

  • 2 tablespoons olive oil

  • 3 cups all purpose flour

  • 2 tbsp all purpose flour

  • 1 teaspoon kosher salt

  • 3/4 teaspoon dry yeast

  • 1 1/4 cups water

  • 8 ounces italian sausage

  • 1 bulb fennel, cored and thinly sliced

  • 4 ounces cremini mushrooms, sliced

  • 1 1/2 cups shredded mozzarella cheese

  • 6 oz provolone or brick cheese, shredded

  • 1 cup pizza sauce


  1. Lightly coat a 13x9-inch baking pan with cooking spray. Drizzle with the olive oil. In a large bowl combine 2¼ cups + 2 Tbsp. of the flour, the salt, and yeast. Stir in the warm water until mixture is moistened (dough will be sticky and soft). Cover bowl loosely with plastic wrap. Let stand at room temperature 2 hours.

  2. Stir remaining ¾ cup flour into dough with a fork. Using a rubber scraper coated with cooking spray, gently spread dough in the prepared baking pan (dough will be sticky). Cover with greased plastic wrap. Let rise at room temperature until puffy (1½ to 2 hours).

  3. Place oven rack at lowest position and preheat oven to 500°F. 

  4. In a 10-inch skillet cook sausage over medium about 10 minutes or until browned. Using a slotted spoon, remove sausage to a paper towel-lined plate. Return pan to medium and add fennel; cook 6 to 7 minutes or until crisp-tender. Add mushrooms; cook 3 to 4 minutes more or until mushrooms and fennel are tender. 

  5. Sprinkle ½ cup each mozzarella and Provolone cheese over dough. Top with sausage and fennel-mushroom mixture. Sprinkle the remaining 1 cup each mozzarella and Provolone evenly over top all the way to the edges. Spoon sauce randomly over top or lengthwise in three strips. Do not spread sauce. (Be careful not to press down on dough when topping so crust doesn't deflate.)

  6. Bake 12 to 15 minutes or until cheese is bubbly and dark brown on edges. Run a knife around edges of pan to loosen. Let stand 10 minutes. Using one or two large spatulas, remove pizza from pan and place on cutting board. Cut into squares.

Nutrition Facts (per serving)

302 Calories
14g Fat
30g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 302.4
% Daily Value *
Total Fat 13.9g 18%
Saturated Fat 6g 30%
Cholesterol 27.5mg 9%
Sodium 522mg 23%
Total Carbohydrate 29.7g 11%
Dietary Fiber 1.7g 6%
Total Sugars 2g
Protein 14g
Vitamin D 0.3mcg 2%
Vitamin C 3.3mg 16%
Calcium 210.5mg 16%
Iron 2.2mg 12%
Potassium 275.1mg 6%
Fatty acids, total trans 0.1g
Vitamin D 12.4IU
Alanine 0.5g
Arginine 0.6g
Ash 2.4g
Aspartic acid 0.9g
Caffeine 0mg
Carotene, alpha 0mcg
Choline, total 25mg
Copper, Cu 0.2mg
Cystine 0.1g
Energy 1266.1kJ
Fluoride, F 17.6mcg
Folate, total 77.1mcg
Glutamic acid 3.2g
Glycine 0.5g
Histidine 0.4g
Isoleucine 0.6g
Leucine 1.1g
Lysine 1g
Methionine 0.3g
Magnesium, Mg 24.5mg
Manganese, Mn 0.3mg
Niacin 3.6mg
Phosphorus, P 222.4mg
Pantothenic acid 0.5mg
Phenylalanine 0.6g
Phytosterols 5mg
Proline 1.3g
Retinol 61.8mcg
Selenium, Se 22.7mcg
Serine 0.7g
Theobromine 0mg
Threonine 0.5g
Vitamin E (alpha-tocopherol) 0.5mg
Tryptophan 0.2g
Tyrosine 0.6g
Valine 0.7g
Vitamin A, IU 428.6IU
Vitamin A, RAE 66.1mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.1mg
Vitamin K (phylloquinone) 7.1mcg
Water 81.5g
Zinc, Zn 1.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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