Sourdough Detroit Style Pizza

Let me first say that I’ve never been to Detroit to try their pizza. So please keep that in mind while reading through this. I’m basing this recipe off of the Detroit style pizza I’ve had in Colorado from a chain pizza spot based in Michigan. I couldn’t find a recipe that I liked enough to follow so here’s my stab at it.


I’ve found that the tools needed to make Detroit style pizza at home to be cheaper than the tools needed for other pizza styles. You don’t need a stone, steel, or peel; you only need a pan. You can get a legit Detroit style pan like this one, but a carbon steel pan like this one will do the trick. The pan I use is from Home Goods.



370g All Purpose Flour
11g Kosher Salt
260g Warm Water
75g Starter
** This website is a great resource for learning about starter maintenance and bread in general. **


14oz. Can of Fire Roasted Tomatoes
1 tsp. Kosher Salt
1 tsp. Oregano


1 oz. Shredded Asiago
3 oz. Shredded Mozzarella
Don’t buy shredded cheese. Buy a block and shred it yourself. It makes a huge difference!


I respect everyone’s closely held opinions on pizza toppings so I’m leaving this section up to you. Here’s what I used in this recipe:

8 oz. Baby Bella Mushrooms
3 Leaves of Basil
1 C Spinach
Sauce Ingredients
Toppings and Sauce



Making this pizza dough takes about 4 hours. I strongly recommend making the dough at least a day in advance of when you plan on making the pizza. The dough will hold up for 3 days in the fridge in a tightly sealed container.

1. make the dough


In a large mixing bowl, add 260g warm water. Add 75g starter to the water. The starter should float on the water. Whisk the starter into the water to dissolve it.

Add the 370g All Purpose flour into the bowl with the water mixture. Using a dough spatula or a wooden spoon, stir to combine the ingredients into a shaggy dough.

Cover the bowl with a towel and let rest for 40 minutes.

Add the 11g Kosher salt to the dough. Squeeze the dough to break up the dough, allowing the salt to penetrate thoroughly. The dough is now ready for bulk fermentation.


Transfer the dough to warm place that it won’t dry out. Putting it in the oven with the oven light on works great.

Every 15 minutes for the next hour, stretch and fold the dough. To do this, start with moistening your hands with water. Then, grab the outer edge of the dough, stretch it up, and fold it into the center of the dough. Rotate the bowl 90° and repeat three more times. (See images below)

After the first hour of bulk fermentation, you should notice the dough becoming smoother, softer, and lighter.

For the next two hours, the dough will need to be stretched and folded every 30 minutes.


If you’re making the dough ahead of time, shape the dough into a ball before transferring it to an airtight container. Lightly flour the dough and transfer it to a clan work surface. With a dough spatula using a sweeping motion, rotate the dough 90 away from your body then pulling the dough towards yourself, tuck the dough under itself to create tension across the surface of the dough. Repeat the rotating and pul

2. Preheat the oven to 550°F

If your dough is fermenting in the oven, remove it. Adjust your oven racks so one of the racks is in the lowest possible position. This is where you will bake the pizza.

Preheat the oven to 550°F or as hot as your oven goes to.

3. Add the dough to the pan

Lightly oil the bottom and side of the pan. Stretch the dough across the bottom of the pan. Be careful to not overstretch the dough causing it to tear. Let the dough relax for a few minutes and continue gently stretching it until it reaches the sides of the pan. Cover the pan with a towel and let the dough hang out on the counter while you complete the next steps.

4. Make the sauce

Add the 14oz. can of fire roasted tomatoes, 1 tsp. Kosher salt, and 1 tsp. oregano into a blender. Blend on a low speed until a smooth sauce forms, about 7 seconds.

5. Par Bake THE Pizza

Spread the 1 oz. of asiago cheese along the edges of the dough, sealing the dough to the sides of the pan. Spread 1 oz. of the mozzarella along the middle of the dough, reserving most of it for after the par bake.

Bake pizza for 12-15 minutes and remove from the oven when the dough has risen and the cheese is beginning to brown.

6. Prepare Toppings

If you’re using any toppings that need to be cooked before being added to the pizza, this is a good time to prepare them while the pizza is par baking. Since I’m using 8 oz. mushrooms in this recipe, I’ll quickly slice and sweat them in a pan.

7. Add SAUCE AND toppings, finish baking

Remove the pan from the oven. You’ll notice the dough has risen significantly and the cheeses have developed some color. First, add three to four spoonfuls of the sauce to the pizza, spread it evenly across the layer of cheese. Next, add your toppings to the pizza and then cover them with the remaining mozzarella. (See images below)

Return to the oven for 10 to 15 minutes and bake until the edges are crispy and burnt.

8. Cut and Serve

Use a thin spatula to remove the pizza from the sides of the pan. Slide the spatula underneath the pizza and carefully transfer it to a cutting board. Cut the pizza into 8 pieces and serve!

Mixing the Dough
  1. Floating starter on warm water
  2. Whisked starter
  3. All Purpose flour in
  4. Shaggy dough ready to bulk ferment
Stretching and folding
  1. Stretching the dough
  2. Folding the dough
Bulk Fermentation
  1. Dough after the 1st hour of bulk fermentation
  2. After the 2nd hour
  3. After the 3rd hour
Shaping the Dough
  1. Rotating the dough
  2. Tucking the dough into itself to build surface tension
  3. Ready for storage in the fridge
  1. First stretch
  2. Asiago on the edges, mozzarella across the middle
  3. Finished par baking
Adding the Toppings
  1. Sauced up
  2. Spinach and basil next
  3. Mushrooms on
  4. Mozzarella to finish
Finished Product


Let it transport you to a better place while stuffing your face with pizza

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