Have you ever had Detroit-style pizza? You won’t believe how easy this version is to make at home. Below I share two versions, one that’s more chef-style from-scratch and I’ve also included an easy 5-ingredient version for those of you who want to cut down on extra time in the kitchen.
What Is Detroit-Style Pizza?
But before we get into it, what defines Detroit-style pizza? If you’re unfamiliar, this style of pizza is characterized by its rectangle shape and it’s thick, chewy crust. Detroit-style pizza also has cheese all the way to the very edge of the pan for deliciousness in every single bite.
And if you want one of these pan pizzas but don’t want to make it yourself, be sure to check out Wrecktangle pizza, with several locations locally, including Malcolm Yards.
Easy 5-Ingredient Detroit-Style Pizza Recipe
Want a Detroit-style pizza for even less effort? Use this hack for a quick and easy dinner for four, but I highly recommend you try the version in the recipe card below with my homemade sauce for a more cheffy pie. It’s worth the extra few minutes to combine the sauce ingredients and you’ll even have some extra leftover sauce for dipping, if you’d like!
- 12 Rhodes Frozen Dinner Roll Dough Balls
- Cooking spray
- 2 Tbsp olive oil
- 3/4-1 cup pizza sauce (I used Contadina Pizza Squeeze)
- 1 Tbsp oregano
- 1 tsp salt
- 3 cups grated mozzarella cheese
- 15-20 pepperoni slices
- Spray a sheet of plastic wrap to cover the rolls and let them thaw and rise on the kitchen counter for a minimum of 5 hours or overnight.
- Press down into the dough with your fingers, dimpling it and releasing any air bubbles. Use a light touch—you don’t want to press dough to the bottom of the pan.
- Drizzle with the olive oil.
- Top with 3/4-1 cup pizza sauce.
- Sprinkle with oregano, salt, and mozzarella cheese.
- Arrange the pepperoni slices on top.
- Bake at 350 degrees F for 20 minutes or until brown and bubbly.
- 12 Rhodes dinner rolls
- Cooking spray
- 2 tbsp olive oil
- 28 oz can crushed tomatoes
- 1 teaspoon dried oregano
- 1 can tomato paste
- 2 teaspoons salt
- 1/2 teaspoon red chili flakes
- 1 teaspoon garlic powder
- Boar's Head pepperoni stick
- 3 cups freshly grated mozzarella cheese
- Spray a 9x13-inch pan with cooking spray.
- Line 12 frozen rolls in 3 rows of 4 rolls in prepared pan.
- Spray a sheet of plastic wrap to cover the rolls, and let them thaw and rise on the kitchen counter for a minimum of 5 hours or overnight.
- Press down into the dough with your fingers, dimpling it and releasing any air bubbles. Use a light touch—you don't want to press dough to the bottom of the pan
- Drizzle the dough with 2 tsp olive oil, cover, and set aside while you make the pizza sauce to allow it rise a bit more.
- Add all the sauce ingredients into a medium bowl (or save yourself an extra dish and add it all to the 28 oz can of crushed tomatoes) and blend with an immersion blender.
- Cut Boar's Head pepperoni stick into about 20 1/4-inch thick slices.
- Uncover the dough and top with 1 1/2-2 cups of sauce, cheese, and pepperoni. Be sure to get the cheese all the way to the edge of the pan.
- Bake at 350 degrees F for 20 minutes. or until brown and bubbly.
You will only use about 1/1/2 to 2 cups of sauce so you can freeze the rest or use it for dipping.