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–+ servings
Homemade Detroit style pizza topped with mozzarella, grana pdano, Neapolitan style tomato sauce, oregano and EVOO. Baked in our Ooni Volt pizza oven.

Detroit Style Pizza with Mozzarella & Neapolitan Style Tomato Sauce

A thick, airy crust, crispy caramelised cheese edges, and stripes of rich Neapolitan style tomato sauce This Detroit style pizza is all about bold flavour and texture. The low-moisture mozzarella gives that iconic cheesy crown, while Grana Padano adds depth and savoury sharpness. Finished with oregano and a drizzle of extra virgin olive oil, this pie is comforting, cheesy, and absolutely addictive.
Follow our step-by-step method below to recreate this Detroit classic at home. With just a few quality ingredients and the right layering technique, you’ll be pulling a bubbling, golden tray of pizza from your oven in no time. Bon appétit! And don't forget to check out some of our other pizza recipes for inspiration for your next baking day!
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Servings 2 people

Equipment

Ingredients
  

Instructions
 

  • Prepare Dough: 
    You can follow any of our dough recipes. We used our cold fermentation dough recipe for this particular bake.
    You will need to prepare the dough at least 24 hours ahead of time.
  • Prepare Sauce: 
    We recommend our standard pizza sauce which is simple, versatile, and vibrant
    Spice up this sauce however you like, remember the best part about making pizza is the creative process!
  • Prepare Cheese: 
    Use low-moisture mozzarella for the main topping.
    Grate or tear into medium-sized pieces, making sure you have plenty to cover the dough, especially around the edges of the pan to create that signature caramelised cheese crown.
    Set aside a little extra Grana Padano for finishing after the bake
    Finely grate grana padano. Set aside.
  • Preheat Home Oven with Pizza Steel:
    Place a pizza steel or stone inside the oven and preheat to 250°C (482°F) for at least 30 minutes.
  • Prepare Base: 
    After cold fermentation, transfer the dough to a well-oiled tray or pan (we recommend the Lloyd Pans Detroit Style pan, 32.4 x 24.1 x 5.9 cm).
    Drizzle extra virgin olive oil (EVOO) over the top and begin to gently press and stretch the dough, pulling from underneath until it nearly reaches the edges of the pan.
    Cover and proof for another 15-20 minutes to allow the dough to relax and expand further.
    After proofing, press and stretch again until the dough comfortably reaches the edges of the pan.
    Drizzle with a little more EVOO, then use your fingertips to create dimples across the surface.
  • Assemble Detroit Style Pizza:
    Sprinkle a thin layer of grated Grana Padano directly over the dough.
    Scatter the low-moisture mozzarella generously across the entire surface, making sure to push extra cheese right up against the edges for the caramelised crust.
    Using a ladle, stripe the Neapolitan tomato sauce lengthwise across the pizza in 2–3 bold lines.
    Finish with a light drizzle of extra virgin olive oil.
  • Bake Your Pizza:
    Bake at 250°C (482°F) for ~20 minutes, or until golden brown and crisp on top.
  • Serving:
    Once baked, remove pizza from the oven and transfer to a cooling rack or a serving board.
    Sprinkle more grated Grana Padano over the top, followed by a pinch of dried oregano.
    Slice into squares and enjoy that crispy-edged, cheesy Detroit style goodness!
Tried this recipe?Let us know how it was!