Detroit Style Pizza Recipe with Pickled Tomato Sauce

Why You’ll Love This Recipe

• Thick, airy crust with crispy, cheesy edges
• Bold and tangy pickled tomato sauce
• Perfect balance of crunch and softness
• Ideal for sharing and entertaining
• Customizable with your favorite toppings
• Bakery-quality results at home

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:
3 cups bread flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup warm water
2 tablespoons olive oil

For the pickled tomato sauce:
1 cup crushed tomatoes
2 tablespoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 clove garlic, minced

For assembly:
2 1/2 cups shredded low-moisture mozzarella cheese
1/2 cup brick cheese (or additional mozzarella)
Pepperoni slices (optional)
Olive oil for greasing the pan

Directions

1. In a large bowl, combine bread flour, salt, sugar, and yeast. Add warm water and olive oil. Mix until a sticky dough forms.
2. Knead briefly until smooth, then cover and let rise for about 1–2 hours, or until doubled in size.
3. Generously oil a 9×13-inch rectangular baking pan. Transfer the dough to the pan and gently stretch it to fit. Let it rest for 20–30 minutes to relax, then stretch again if needed.
4. Preheat the oven to 475°F (245°C).
5. In a small saucepan, combine crushed tomatoes, apple cider vinegar, sugar, salt, oregano, and minced garlic. Simmer for 5–7 minutes until slightly thickened. Set aside to cool slightly.
6. Press the dough gently into the corners of the pan. Sprinkle mozzarella and brick cheese evenly across the surface, making sure some cheese touches the edges for caramelization.
7. Add pepperoni on top of the cheese if using.
8. Bake for 12–15 minutes, or until the edges are deeply golden and crispy and the cheese is bubbly.
9. Remove from the oven and spoon stripes of the pickled tomato sauce over the top.
10. Let rest for 5 minutes before slicing into squares and serving.

Servings and timing

Servings: 8 squares
Prep Time: 20 minutes
Rise Time: 1–2 hours
Cook Time: 15 minutes
Total Time: Approximately 2 hours 30 minutes

Variations

Spicy Version: Add red pepper flakes to the sauce or use spicy pepperoni.

Veggie Detroit Style: Top with sautéed mushrooms, onions, or bell peppers before baking.

Cheese Lover’s: Add a blend of provolone or white cheddar for extra richness.

Meat Lover’s: Include cooked Italian sausage or bacon pieces.

Herb Finish: Garnish with fresh basil or parsley after baking.

Storage/Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days.

To reheat, place slices in a 375°F (190°C) oven for 8–10 minutes until warmed through and crisp. For extra crispiness, reheat in a skillet over medium heat for a few minutes. Avoid microwaving, as it can soften the crust.

Pizza can be frozen for up to 2 months. Wrap tightly and reheat directly from frozen in the oven.

FAQs

What makes Detroit-style pizza different?

It’s known for its thick, airy crust, rectangular shape, crispy cheese edges, and sauce layered on top of the cheese.

Do I need a special pan?

A metal 9×13-inch rectangular pan works well, though a traditional Detroit-style pan enhances authenticity.

Why put the sauce on top?

Layering the sauce on top preserves the crispness of the crust and cheese while adding bold flavor.

What is brick cheese?

Brick cheese is a mild, semi-soft cheese traditionally used in Detroit-style pizza. Mozzarella can be substituted if unavailable.

Can I use store-bought dough?

Yes, though homemade dough provides the best texture and rise.

How do I get crispy edges?

Make sure the cheese reaches the edges of the pan so it caramelizes as it bakes.

Can I make the sauce ahead of time?

Yes, the pickled tomato sauce can be made a day in advance and refrigerated.

Is the pickled tomato sauce very sour?

It has a noticeable tang, but the sugar balances the acidity for a well-rounded flavor.

Can I make it without pepperoni?

Absolutely. The base recipe works beautifully as a cheese pizza or with vegetable toppings.

How do I know when it’s done baking?

The edges should be deep golden brown and crispy, and the cheese fully melted and bubbling.

Conclusion

Detroit-style pizza with pickled tomato sauce delivers a bold twist on a beloved classic. With its airy crust, caramelized cheese edges, and tangy sauce layered on top, it’s a satisfying and memorable dish. Whether for family dinners or weekend gatherings, this recipe brings bakery-style quality and exciting flavor straight to your kitchen.

Detroit Style Pizza Recipe with Pickled Tomato Sauce

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Detroit-style pizza features a thick, airy crust with crispy caramelized cheese edges and a signature rectangular shape. This version is topped with a bold pickled tomato sauce that adds a tangy, slightly sweet contrast to the rich cheese, creating a perfectly balanced and flavorful pizza.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8 squares
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the dough:
• 3 cups bread flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 1/4 teaspoons instant yeast
• 1 cup warm water
• 2 tablespoons olive oil
• For the pickled tomato sauce:
• 1 cup crushed tomatoes
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 clove garlic, minced
• For assembly:
• 2 1/2 cups shredded low-moisture mozzarella cheese
• 1/2 cup brick cheese (or additional mozzarella)
• Pepperoni slices (optional)
• Olive oil for greasing the pan

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Instructions

1. In a large bowl, combine bread flour, salt, sugar, and yeast. Add warm water and olive oil, mixing until a sticky dough forms.
2. Knead briefly until smooth. Cover and let rise for 1–2 hours until doubled in size.
3. Generously oil a 9×13-inch rectangular baking pan. Transfer dough to the pan and gently stretch to fit. Let rest 20–30 minutes, then stretch again if needed.
4. Preheat oven to 475°F (245°C).
5. In a small saucepan, combine crushed tomatoes, apple cider vinegar, sugar, salt, oregano, and garlic. Simmer for 5–7 minutes until slightly thickened. Set aside.
6. Press dough into the pan corners. Sprinkle mozzarella and brick cheese evenly over the dough, ensuring cheese reaches the edges.
7. Add pepperoni if using.
8. Bake for 12–15 minutes until edges are deep golden brown and cheese is bubbly.
9. Remove from oven and spoon stripes of pickled tomato sauce over the top.
10. Let rest 5 minutes before slicing into squares and serving.

Notes

• Ensure cheese touches the pan edges to achieve crispy caramelization.
• A metal rectangular pan works best for authentic texture.
• Sauce can be prepared a day in advance and refrigerated.
• Allow dough proper rise time for a light, airy crust.
• Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition

• Serving Size: 1 square
• Calories: 380 kcal
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 16 g
• Cholesterol: 35 mg