Classic Sourdough Detroit-Style Pizza

This is a classic, Buddy’s-inspired, sourdough Detroit-style pizza that you can make at home. Light, crisp, and airy sourdough crust, herby homemade sauce, and a flavorful cheese blend – this recipe has everything that you need to succeed in making sourdough Detroit-style pizza at home.

Table of Contents

• Why This Recipe Works
• Special Tools You’ll Need
• Ingredients You’ll Need
• Video: How to Make Classic Sourdough Detroit-Style Pizza
• Ingredient Amounts
• Suggested Timeline
• Step-by-Step Instructions

Why This Recipe Works

This recipe closely approximates the original style of square pizza made at Buddy’s in Detroit, Michigan, except that it uses a sourdough base for the crust instead of the usual yeasted dough. The sourdough crust in this recipe is a simple 75% hydration dough with a small addition of olive oil. This makes a light, airy, slightly chewy square pizza crust that is the perfect base for pepperoni, cheese, and an herby pizza sauce.

The Unique Topping Order of This Sourdough Detroit-Style Pizza

Using Buddy’s original method of making Detroit-style pizza as a guide, this pizza is topped the following way:

1. The dough goes down in the rectangular pan first and is allowed to rise for a few hours before topping and baking.
2. The risen dough is topped with dried oregano and a layer of pepperoni.
3. A layer of shredded Wisconsin Brick Cheese (or an alternative) is added on top of the pepperoni.
4. Two racing stripes of cooked pizza sauce are ladled on top of the cheese.
5. A small amount of parmesan cheese is grated on top of the pizza before baking.
6. The pizza is baked and finished with more grated parmesan cheese.

Special Tools You’ll Need

• Digital scale: I recommend using a digital scale to weigh your ingredients instead of trying to measure with cups and tablespoons. A scale will allow you to weigh your ingredients accurately.
• Detroit-Style Pizza Pan (or Similar Pan): Detroit-style pizzas are traditionally baked in “blue steel” pans with tall angled sides that slope inward. These pans usually come in two specific sizes, larger 10×14″ pans and smaller 8×10″ pans. The most popular Detroit-style pans for home use are aluminum non-stick pans from an American company called Lloyd’s Pans.
  • You can get a large 10×14″ Lloyd’s pan here or a smaller 8×10″ Lloyd’s pan here.
  • For a cheaper alternative to a Detroit-style pan, you can bake a Detroit-style pizza in a metal 9×13″ cake pan. Here’s a non-stick pan that I like from USA Pan. This will give you fairly good results and it’s almost the exact same size as a large Detroit pan.
  • You can also bake in a 9×9″ square metal cake pan or in an 8×8″ square metal cake pan. A 9×9″ square pan is almost the exact same surface area as a 8×10″ Detroit-style pan.

This recipe yields enough dough to make two (2) pizzas using any of these pan sizes. You will even have enough dough to make three (3) pizzas if you’re using a smaller 8×8″ square pan.

• 12″ or Larger Baking Steel or Pizza Stone: Placing a baking steel or pizza stone underneath your sourdough Detroit-style pizza as it bakes is recommended but not required. The steel or stone will more closely approximate the heat from a commercial deck oven, but some Detroit-style pizzerias use conveyer ovens instead of deck ovens, so a pizza steel or stone is not necessary by any means. If you have one, use it – if you don’t have one, don’t worry about it.

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For the Cheese

• Wisconsin Brick Cheese: Use 100% Wisconsin “brick cheese” for this pizza if you’re able to find it. Brick cheese is similar to low-moisture mozzarella, but it is softer and slightly more buttery and flavorful. You can buy a block of Wisconsin brick cheese online and shred the cheese yourself with a box grater. If you don’t have local access to brick cheese, or would prefer not to pay the exorbitant prices to have it shipped to you, there is a good alternative for this pizza: making your own cheese blend…
  • Alternative to Wisconsin Brick Cheese: My Wisconsin brick cheese alternative is comprised of HALF low-moisture whole milk mozzarella, and HALF of a different type of flavorful, buttery cheese (like Muenster, Monterey Jack, White Cheddar, or Butterkäse).
    • Example 1: 50% shredded low-moisture whole milk Mozzarella + 50% shredded Muenster cheese (This is the cheese blend I use in the video and recipe photos)
    • Example 2: 50% shredded low-moisture whole milk Mozzarella + 50% shredded Monterey Jack.
    • Example 3: 50% shredded low-moisture whole milk Mozzarella + 25% shredded Muenster cheese + 25% shredded Monterey Jack.
    • Example 4: 50% shredded low-moisture whole milk Mozzarella + 25% shredded Monterey Jack + 25% shredded white cheddar.
    • Example 5: 50% shredded low-moisture whole milk Mozzarella + 50% shredded Butterkäse.

• Parmigiano Reggiano, Grated: I like to top this pizza with 1-2 Tbsp of grated parmesan or pecorino Romano cheese. Use the best quality grating cheese you can find for the best flavor.

Note: Check recipe card below for full ingredient amounts and quantities.

Ingredient Amounts

Main Dough (Enough for Two 10×14″ Pizzas)

Detroit-Style Pizza Sauce (Enough for Two 10×14″ Pizzas)

• Extra Virgin Olive Oil – 1 tsp
• Dried Oregano – 1/2 tsp
• Dried Thyme – 1/2 tsp
• Red Pepper Flakes (Optional) – 1/2 tsp
• Crushed Tomatoes – 28 oz. can (794 grams)
• Garlic Powder – 1/2 tsp
• Salt – 1/2 tsp (3 grams)

Feeding the Sourdough Starter

In the afternoon, take 25 grams of leftover sourdough starter out of the fridge. Feed the starter 50 grams of water and 50 grams of bread purpose flour. Cover the jar and let the starter rise for 4-8 hours at room temperature, or until doubled in size. In the evening, your starter should be doubled in size and ready to use.

Mixing and Kneading the Dough

In the evening once your starter has doubled in size, place a large mixing bowl on a digital scale. Weigh in the water, risen sourdough starter, extra virgin olive oil, and salt. Stir the ingredients together to dissolve the salt and mix up the starter. Then, add all of the bread flour and mix thoroughly to combine into a rough dough. Cover the dough with a kitchen towel and allow the dough to rest for 30 minutes.

After the thirty minute rest give the dough one set of stretch and folds (see video). Cover and let the dough rest for 30 minutes. Give the dough a 2nd set of stretch and folds. Cover and let rest for 30 minutes. Finally, give the dough a 3rd set of stretch and folds. Flip the dough over in the mixing bowl so that the smooth side is facing up and cover the bowl with a damp kitchen towel or a sheet of plastic wrap.

The First Rise (Bulk Fermentation)

Move the mixing bowl to the side of your kitchen counter and let the dough rise at room temperature overnight, or for around 6-8 hours. By the morning, your dough should have doubled in size and it will be ready to divide and shape into individual pizza doughs.

Dividing, Shaping, and Stretching the Dough

First, grease each pizza pan that you will be using with 1-2 tsp of extra virgin olive oil. Spread the olive oil on the bottom and sides of the pan to create a non-stick layer.

Divide the risen dough into two equal pieces. This will give you two 535 gram dough balls, which are the perfect size for two 10×14″ pizza pans. If you’re using two 9×13″ cake pans instead, weigh out your dough balls to be 447 grams each. (See table below for other pan sizes.)

Roll up the balls of dough into tight balls and place them in the middle of the greased pizza pans. Cover the pans up with a damp kitchen towel or sheet of plastic wrap and allow the dough balls to relax for 20 minutes.

Next, stretch the pizza doughs out to the edges of the pan. Stretch and press the dough lightly with your fingertips to stretch it, and then when the dough resists your stretching, cover the dough up again and let it rest for another 20 minutes. Over the next hour or so, repeat this stretching and resting process until the dough reaches the edges of the pan.

The Second Rise (Final Proof)

Once the dough has reached the edges of the pan, cover the pans up so that they are air tight, and then let the doughs rise at room temperature for 3-4 hours, or until the doughs roughly double in size and start to look light and puffy. Once the doughs have risen, dimple the dough out to the edges of the pan lightly with your fingertips. You can now top and bake your pizzas.

If you’re not ready to bake yet, transfer the pans to the fridge and store them in the fridge (up to 24 hours) until you’re ready to bake your pizzas.

Preparing the Detroit-Style Pizza Sauce

This cooked pizza sauce can be prepared ahead of time. In a saucepan over medium-low heat, add one teaspoon of extra virgin olive oil. When the oil is shimmering, add the dried oregano, dried thyme, and red pepper flakes (if using). Stir the herbs and spices in the oil for 30 seconds or so until they are fragrant. Then, add a whole 28 oz can of crushed tomatoes (see brand recommendations above). Add the garlic powder and salt right on top of the tomatoes, and stir the ingredients together to form a smooth sauce. Bring the sauce to a simmer and simmer the sauce on low heat for 15 minutes, stirring frequently. This will make a flavorful, lightly cooked sauce that will use to top your pizzas. (Makes enough for two 10×14″ pizzas).

Preparing the Cheese and Toppings

Using a cheese grater, shred a block of Wisconsin brick cheese. You’ll need 8 ounces (226 grams) of cheese per 10×14″ pizza. If you don’t have Wisconsin brick cheese, make a cheese blend by using half whole milk low-moisture mozzarella and half of another cheese (either Muenster, Monterey Jack, young white cheddar, or Butterkäse). Shred both cheeses with a cheese grater and mix the two cheeses together in equal proportions. Just like with brick cheese, you’ll use 8 ounces (226 grams) of cheese per 10×14″ pizza.

Assembling the Pizzas

30 minutes before you’re ready to bake your pizzas, preheat your oven to 550°F (287°C), or as high as your oven will go. You will bake the pizzas on the middle rack of your oven, and a pizza stone/baking steel is not required.

To assemble a classic sourdough Detroit-style pizza, start by adding a sprinkle of dried oregano right on top of the dough. Then, add a layer of pepperoni on top of the oregano (2). Next, add all of the cheese (3). Start by placing the shredded cheese in the corners of the pan and all the way to the edges of the pizza, then fill in the cheese to the middle of the pizza. (Spreading the cheese to the edges of the pan is how you’ll get the classic caramelized cheese crust). Next, add two racing stripes of pizza sauce to the top of the pizza and flatten them down with the back of the measuring spoon (4). Lastly, add a tablespoon or so of grated parmesan cheese on top of the pizza (5). Now your pizzas are ready to bake.

Ingredient Amounts for Different Pan Sizes

Baking

Slide the pizza pans into the middle rack of your preheated oven and bake at 550°F (287°C) for 15-20 minutes, or until the edges of the pizza are caramelized and the cheese on top is starting to brown. Remove the pizzas from their pans and transfer to a cooling rack to cool for at least 5 minutes before serving.

Serving Classic Sourdough Detroit-Style Pizza

Top the pizzas with more grated parmesan cheese if desired and slice your pizzas into squares. A large 10×14″ pizza can be sliced into 8 slices or even more smaller pieces. Enjoy this pizza with additional grated cheese, red pepper flakes, ricotta, or hot honey.

Continue to Content

Yield: Two 10x14" Pizzas

Classic Sourdough Detroit-Style Pizza

Print

Light, crisp, and airy sourdough crust, herby homemade sauce, and a flavorful cheese blend – this recipe has everything that you need to succeed in making a classic sourdough Detroit-style pizza at home.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 18 hours

Total Time 18 hours 40 minutes

Ingredients

Sourdough Starter Feeding

Toggle ingredient group

• Sourdough Starter, leftover – 25 grams
• All-Purpose Flour – 50 grams
• Water – 50 grams

Main Dough (Enough for Two 10x14" Pizzas)

Toggle ingredient group

• Bread Flour – 550 grams
• Water – 400 grams
• Sourdough Starter – 100 grams
• Salt – 15 grams
• Extra Virgin Olive Oil – 5 grams

Detroit Style Pizza Sauce (Enough for Two 10x14" Pizzas)

Toggle ingredient group

• Extra Virgin Olive Oil – 1 tsp
• Dried Oregano – 1/2 tsp
• Dried Thyme – 1/2 tsp
• Red Pepper Flakes (Optional) – 1/2 tsp
• Crushed Tomatoes – 28 oz. can (794 grams)
• Garlic Powder – 1/2 tsp
• Salt – 1/2 tsp (3 grams)

Toppings (for One 10x14" Pizza)

Toggle ingredient group

• Dried Oregano – 1/8 tsp
• Pepperoni – 24 pepperoni
• Shredded Wisconsin Brick Cheese (or Alternative Cheese Blend) – 8 oz. (226 grams)
• Detroit-Style Pizza Sauce – 1 cup (236 ml)
• Parmesan Cheese, Grated – 1 Tbsp (6 grams) plus more after baking, to taste

Instructions

Feeding the Sourdough Starter

In the afternoon, take 25 grams of leftover sourdough starter out of the fridge. Feed the starter 50 grams of water and 50 grams of bread purpose flour. Cover the jar and let the starter rise for 4-8 hours at room temperature, or until doubled in size. In the evening, your starter should be doubled in size and ready to use.

Mixing the Dough

In the evening once your starter has doubled in size, place a large mixing bowl on a digital scale. Weigh in the water, risen sourdough starter, extra virgin olive oil, and salt. Stir the ingredients together to dissolve the salt and mix up the starter. Then, add all of the bread flour and mix thoroughly to combine into a rough dough. Cover the dough with a kitchen towel and allow the dough to rest for 30 minutes.

After the thirty minute rest give the dough one set of stretch and folds (see video). Cover and let the dough rest for 30 minutes. Give the dough a 2nd set of stretch and folds. Cover and let rest for 30 minutes. Finally, give the dough a 3rd set of stretch and folds. Flip the dough over in the mixing bowl so that the smooth side is facing up and cover the bowl with a damp kitchen towel or a sheet of plastic wrap.

The First Rise (Bulk Fermentation)

Move the mixing bowl to the side of your kitchen counter and let the dough rise at room temperature overnight, or for around 6-8 hours. By the morning, your dough should have doubled in size and it will be ready to divide and shape into individual pizza doughs.

Dividing, Shaping, and Stretching the Dough

First, grease each pizza pan that you will be using with 1-2 tsp of extra virgin olive oil. Spread the olive oil on the bottom and sides of the pan to create a non-stick layer.

Divide the risen dough into two equal pieces. This will give you two 535 gram dough balls, which are the perfect size for two 10×14″ pizza pans. If you’re using two 9×13″ cake pans instead, weigh out your dough balls to be 447 grams each. (See table for other pan sizes.)

Roll up the balls of dough into tight balls and place them in the middle of the greased pizza pans. Cover the pans up with a damp kitchen towel or sheet of plastic wrap and allow the dough balls to relax for 20 minutes.

Next, stretch the pizza doughs out to the edges of the pan. Stretch and press the dough lightly with your fingertips to stretch it, and then when the dough resists your stretching, cover the dough up again and let it rest for another 20 minutes. Over the next hour or so, repeat this stretching and resting process until the dough reaches the edges of the pan.

The Second Rise (Final Proof)

Once the dough has reached the edges of the pan, cover the pans up so that they are air tight, and then let the doughs rise at room temperature for 3-4 hours, or until the doughs roughly double in size and start to look light and puffy. Once the doughs have risen, dimple the dough out to the edges of the pan lightly with your fingertips. You can now top and bake your pizzas.

If you’re not ready to bake yet, transfer the pans to the fridge and store them in the fridge (up to 24 hours) until you’re ready to bake your pizzas.

Preparing the Detroit-Style Pizza Sauce

This cooked pizza sauce can be prepared ahead of time. In a saucepan over medium-low heat, add one teaspoon of extra virgin olive oil. When the oil is shimmering, add the dried oregano, dried thyme, and red pepper flakes (if using). Stir the herbs and spices in the oil for 30 seconds or so until they are fragrant. Then, add a whole 28 oz can of crushed tomatoes (see brand recommendations above). Add the garlic powder and salt right on top of the tomatoes, and stir the ingredients together to form a smooth sauce. Bring the sauce to a simmer and simmer the sauce on low heat for 15 minutes, stirring frequently. This will make a flavorful, lightly cooked sauce that will use to top your pizzas. (Makes enough for two 10×14″ pizzas).

Preparing the Cheese and Toppings

Using a cheese grater, shred a block of Wisconsin brick cheese. You’ll need 8 ounces (226 grams) of cheese per 10×14″ pizza. If you don’t have Wisconsin brick cheese, make a cheese blend by using half whole milk low-moisture mozzarella and half of another cheese (either Muenster, Monterey Jack, young white cheddar, or Butterkäse). Shred both cheeses with a cheese grater and mix the two cheeses together in equal proportions. Just like with brick cheese, you’ll use 8 ounces (226 grams) of cheese per 10×14″ pizza.

Assembling the Pizzas

30 minutes before you’re ready to bake your pizzas, preheat your oven to 550°F (287°C), or as high as your oven will go. You will bake the pizzas on the middle rack of your oven, and a pizza stone/baking steel is not required.

To assemble a classic sourdough Detroit-style pizza, start by adding a sprinkle of dried oregano right on top of the dough. Then, add a layer of pepperoni on top of the oregano (2). Next, add all of the cheese (3). Start by placing the shredded cheese in the corners of the pan and all the way to the edges of the pizza, then fill in the cheese to the middle of the pizza. (Spreading the cheese to the edges of the pan is how you’ll get the classic caramelized cheese crust). Next, add two racing stripes of pizza sauce to the top of the pizza and flatten them down with the back of the measuring spoon (4). Lastly, add a tablespoon or so of grated parmesan cheese on top of the pizza (5). Now your pizzas are ready to bake.

Baking

Slide the pizza pans into the middle rack of your preheated oven and bake at 550°F (287°C) for 15-20 minutes, or until the edges of the pizza are caramelized and the cheese on top is starting to brown. Remove the pizzas from their pans and transfer to a cooling rack to cool for at least 5 minutes before serving.

Serving Classic Sourdough Detroit-Style Pizza

Top the pizzas with more grated parmesan cheese if desired and slice your pizzas into squares. A large 10×14″ pizza can be sliced into 8 slices or even more smaller pieces. Enjoy this pizza with additional grated cheese, red pepper flakes, ricotta, or hot honey.