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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
While it used to be a regional secret, Detroit-style pizza (DSP) has become a national trend—and for good reason. It’s unlike any other style of pizza you’ve had before with its thick, focaccia-like crust, “racing stripes” of sauce, and signature caramelized edges. The secret to the crispy, cheesy sides is baking this pizza in a rectangular metal baking pan (the original Detroit-style pizzas were baked in steel automotive drip pans!). What’s unheard of is a DSP recipe that’s ready in 40 minutes start to finish—Pillsbury™ Original French Bread makes an excellent stand-in for the usual focaccia crust so there’s no mixing, kneading or rising involved. The result is a quick yet delectable pizza that properly honors the original.
Look here for everything you’ll need to make Detroit-style pizza.
Pillsbury™ Original French Bread: Our refrigerated French bread dough has a similar airy structure to focaccia, which is the traditional crust on Detroit-style pizza. This shortcut crust cuts the prep time by hours!
Pepperoni: While DSP can be found with any combination of toppings, pepperoni is the most traditional and iconic. Slices are layered both under and on top of the cheese for a unique texture contrast.
Mozzarella Cheese: We like whole-milk, low-moisture mozzarella for its melty, creamy texture.
Monterey Jack: The combination of melty mozzarella and buttery Monterey Jack do an excellent job of mimicking the texture and flavor of the traditional Wisconsin Brick Cheese.
Pizza Sauce: The “racing stripes” of sauce, 2 to 3 long strips of red sauce, are a signature of DSP. Use a pizza sauce with great flavor, like Muir Glen™.
Other Ingredients You’ll Need: Olive oil
Here’s how to create this impressive Detroit-style pizza.
Unroll one can of French bread dough and pat it into your well-oiled pan. Unroll the second can and stretch it over the first. Pat dough to the edges of the pan and pinch the edges closed. Top with remaining oil and dimple the dough with your fingertips and let it rest!
Top the dough with half the pepperoni. Scatter the cheese over, making sure to distribute the cheese all the way to the edge of the pan so it will caramelize and get super crusty. Add your racing stripes of sauce, then top with the rest of the pepperoni.
Bake the DSP until the edges are deeply caramelized and nearly charred—don’t worry, it’s not burned! Transfer the DSP to a cutting board, slice, and savor those beautiful crispy edges.
If you have any leftovers, here’s how to store and reheat them.
Refrigerate any leftover pizza in an airtight food storage container or zip top bag for 3 to 4 days.
Slice the leftover pizza and wrap tightly in plastic wrap or foil, then place in freezer-safe zip top plastic bags. Store in the freezer for up to 2 months.
Heat oven to 450°F and place an oven rack in the center of the oven.
Pour 1/4 cup of the olive oil into a 13x9-inch metal baking pan and spread to coat the bottom and sides.
Unroll one French bread dough and place it in the prepared pan, and using your fingertips, press dough to the edges of pan. Unroll and place the second French bread dough on top, stretching it to cover the bottom dough. Pinch the sides of the dough together.
Drizzle dough with 2 tablespoons of olive oil. Dimple the dough with your fingers by spreading your fingers and pressing them firmly into the dough. Set aside and let it come up to room temperature, about 30 minutes.
Dimple the dough again. Top the dough with about half the pepperoni in a single layer. Sprinkle evenly with mozzarella and Monterey Jack cheese. Add tomato sauce in two to three evenly-spaced horizontal stripes across the pizza. Top with remaining pepperoni in a single layer.
Bake for 18 to 20 minutes until the outer crust is slightly charred. Remove from the oven and use a spatula to transfer to a cutting board. Slice and serve warm.
The original cheese used in Detroit-Style Pizza is called Wisconsin Brick Cheese. It’s difficult to find outside of Wisconsin so we’ve substituted other cheeses in this version. If you’re lucky to find it near you, use 12 oz (about 2 1/2 cups) of Wisconsin Brick Cheese in place of both cheeses listed in the recipe.
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