I perfected a Detroit-style deep dish pizza you can make at home using an easy sourdough crust that yields a cheesy outer rim, bubbling toppings, and a satisfyingly crispy bottom, and I call it my Sourdough Pizza Foccacia Recipe because it can rise fast the same day or slowly in the fridge.

Jump to Recipe

I can’t get over how Detroit-style deep dish looks and sounds coming out of my oven, especially when I give it a sourdough twist. The cheesy rim that crisps into almost candy like shards, the bubbling toppings, and a little tang from my active sourdough starter make every slice addictive.

I use low moisture mozzarella shredded fine so it melts into those glossy, stringy little pools, and the contrast between crunchy corner and chewy middle is weirdly satisfying. I started calling it my 72 Hour Sourdough Pizza Dough because it feels special, even if you make it on a weeknight.

Ingredients

Print Recipe (No Advertisments)

Bread flour: Mostly carbs and gluten, gives chewy crust and structure; low fiber, some protein.
Sourdough starter: Tangy ferment, adds mild sourness, some probiotics, may be easier to digest.
Cheese: Rich in fat and protein, melts into gooey bliss, high sodium, very satisfying.
Crushed tomatoes: Low calorie, vitamin C and lycopene, bright acidity balances richness, slightly sweet.
Olive oil: Monounsaturated fats, adds crispness and flavor, heart healthier than many others.
Pepperoni: Spicy cured meat, good protein but lots of fat and sodium, treat sparingly.
Salt: Enhances all flavors, essential mineral in small amounts, too much is unhealthy.
Parmesan: Sharp, salty, concentrated protein and calcium, boosts savory umami notes.
Cornmeal: Dry grit for pan dusting, helps crust release and adds crunch.

Ingredient Quantities

400g (about 3 1/4 cups) bread flour

300g (about 1 1/4 cups) water, room temp

100g (roughly 1/2 cup) active sourdough starter, 100% hydration

1/4 tsp instant dry yeast, optional for a faster rise

9g (1 1/2 tsp) fine sea salt

1 tsp sugar or honey, optional

15g (1 tbsp) olive oil for the dough

2 tbsp neutral oil (vegetable or canola) for the pan

400 to 450g total shredded cheese (about 3 1/2 to 4 cups) preferably Wisconsin brick or low moisture mozzarella, or a mix

1 to 1 1/4 cups (240 to 300g) crushed tomatoes or thick pizza sauce, seasoned

8 oz (about 225g) pepperoni or other toppings, optional

1/4 cup (about 25g) grated Parmesan or Pecorino Romano, optional

1 tsp cornmeal for dusting the pan, optional

coarse black pepper and red pepper flakes, optional for seasoning

How to Make this

Print Recipe (No Advertisments)

1. Mix the dough: in a big bowl stir 400g bread flour with 300g room temp water until no dry bits, then add 100g active sourdough starter, 1/4 tsp instant yeast if you want a faster rise, and 1 tsp sugar or honey if using; let this sit 20 to 30 minutes (autolyse).

2. Add salt and oil: sprinkle in 9g fine sea salt, pour 15g olive oil, then mix until a shaggy but cohesive dough forms; either knead 4 to 6 minutes by hand or do 4 sets of gentle stretch-and-folds over an hour until the dough feels smoother and slightly elastic.

3. Bulk rise, pick your path: for a same-day bake let the dough proof at room temp until puffy, about 2 to 3 hours; for best flavor refrigerate the dough (in a covered bowl or bucket) 12 to 48 hours for a slow cold rise, then bring back to room temp before shaping.

4. Prep the pan: coat a 9×13 inch Detroit style pan or well seasoned cast iron with 2 tbsp neutral oil and a light dusting of cornmeal if you like; if your dough is chilled let it warm at room temp 30 to 60 minutes so it relaxes.

5. Shape in the pan: transfer the dough to the oiled pan, gently press and stretch it toward the corners, letting it rest 10 to 20 minutes if it resists; work it so the dough reaches the edges and forms a slight rim.

6. Layer the cheese and toppings: scatter 400 to 450g shredded Wisconsin brick or low moisture mozzarella (or a mix) all the way to the edges so it will caramelize and form the cheesy crust; sprinkle 1/4 cup grated Parmesan or Pecorino if using, and add 8 oz pepperoni or other toppings on top of the cheese.

7. Add the sauce: spoon 1 to 1 1/4 cups (240 to 300g) seasoned crushed tomatoes or thick pizza sauce in 2 or 3 lengthwise stripes across the top (classic Detroit style) or dollop it evenly, don’t drown it.

8. Preheat and bake: heat the oven to 500°F (or the hottest you can do, 260°C) with a rack in the middle while the pan rests; bake the pizza 12 to 18 minutes until the cheese is bubbly and the edges are deeply golden and crispy, rotate once for even color.

9. Finish and rest: remove from oven, let rest 3 to 5 minutes, slide the pizza out of the pan onto a cutting board, dust with coarse black pepper, red pepper flakes and extra grated cheese if you like, then cut into squares and serve.

10. Quick troubleshooting tips: if dough springs back while stretching let it rest 10 minutes and try again, if the cheese isn’t reaching the edge push a little more cheese out before baking, and for extra crisp bottom you can preheat the empty pan then add a little oil and the shaped dough but be careful with hot oil.

Equipment Needed

1. Large mixing bowl big enough for 800 to 1000 g of dough, metal or plastic works
2. Digital kitchen scale for grams (accurate measuring matters)
3. Bench scraper or dough scraper to move and shape dough easily
4. Measuring spoons and a tablespoon for salt oil and yeast
5. 9×13 inch Detroit style pan or a well seasoned cast iron pan
6. Oven with a middle rack that can reach about 500 F
7. Box grater for shredding cheese and a spoon for sauce stripes
8. Clean kitchen towel or plastic wrap for proofing and a spatula to transfer dough

FAQ

Q: Can I skip the instant yeast and use only sourdough starter?
A: Yes, you can, but expect much longer rise times. With only a 100% hydration starter plan on a slow bulk ferment 6 to 12 hours at room temp or 12 to 48 hours in the fridge, depending on starter strength. If your starter isnt active, feed it 4 to 8 hours before mixing.

Q: How long should I proof the dough, and can I cold ferment?
A: Bulk ferment until doubled or just slightly domed, then proof in the pan 1 to 4 hours at room temp for same-day baking. For better flavor and texture cold ferment in the fridge 12 to 48 hours, then warm the pan 30 to 90 minutes before baking if needed.

Q: Do I preheat the pan in the oven or put the dough into a cold oiled pan?
A: Both work. Preheating the pan gives extra crisp bottom, but is trickier with hot oil. Proofing the dough in a well oiled pan and baking it straight from the pan gives great caramelized edges and is easier. Use 2 tablespoons oil, or a light cornmeal dusting if you want.

Q: Why do I need to push the cheese all the way to the edges?
A: Putting cheese to the rim creates the famous crunchy, caramelized edge and seals the crust, it also prevents sauce from soaking the dough. Use Wisconsin brick or low moisture mozzarella, shred yourself for best melt.

Q: When should I add the sauce and how much do I use?
A: Use a thicker crushed tomato or pizza sauce, about 1 to 1 1/4 cups. Traditional Detroit style often has the sauce in stripes on top of the cheese before the final bake, but you can also spoon sauce on after baking to avoid sogginess. If you add it before baking, keep it fairly thick.

Q: What pan should I use if I dont have a Detroit pan?
A: Use a heavy steel or cast iron rectangular pan about 9×13 inches or similar volume. The heavier the metal the better the crust. Avoid thin pans that warp, they wont give the same blistered bottom and edges.

Detroit Style Pizza (With Sourdough Crust!) Recipe Substitutions and Variations

Here are some easy swaps I use all the time:

Bread flour: use 400g all purpose flour + 1 to 2 tbsp (about 8–16g) vital wheat gluten to mimic bread flour’s chew. If you have no gluten add AP only, the crust will be a bit softer but still tasty.
Sourdough starter: replace with 1/2 to 1 tsp instant yeast (about 1.5–3g) in the dough and follow the same method but expect a quicker rise and less tang. Or make a quick poolish for flavor: 100g flour + 100g water + tiny pinch yeast, sit 6–8 hours, then use instead of the starter.
Wisconsin brick / low moisture mozzarella: swap with a mix of low moisture mozzarella + fontina or provolone (total 400–450g). If you only have fresh mozzarella, drain & press it dry first, or pat with paper towel, then use slightly less to avoid a soggy pan.
Crushed tomatoes / pizza sauce: use tomato passata or canned whole plum tomatoes pulsed and simmered down to 240–300g. If canned tomatoes are watery, drain a bit or simmer to thicken so the sauce won’t make the crust soggy.

Pro Tips

– Let the dough relax, don’t force it. If it keeps springing back, set it aside 10 minutes and try again with wet hands so it stretches without tearing. Longer, cold proofing gives way more flavor so if you can, refrigerate 12 to 48 hours then warm it up a bit before shaping.

– Make the cheese work for you. Freshly shredded brick or low moisture mozz melts better than pre-shredded stuff that has anti caking agents. Pile a little extra cheese toward the edges and nudge some over so it caramelizes against the pan, that crunchy cheesy rim is everything.

– Keep the sauce from turning the middle into soup. Use a thicker sauce or drain/simmer crushed tomatoes a bit, and spoon it in stripes or dollops on top of the cheese instead of smothering the whole surface. Also blot watery toppings like mushrooms or fresh tomatoes so they don’t leak.

– Preheat the oven good and know your pan. Heat the oven as hot as it’ll go and give the pan time to warm. If you prefer an extra crisp bottom, preheat the empty pan briefly then add oil and the dough but be careful with hot oil. Rotate the pan once while baking and let the pizza rest a few minutes before slicing so the cheese and sauce settle.

Detroit Style Pizza (With Sourdough Crust!) Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

562

kcal

Equipment: 1. Large mixing bowl big enough for 800 to 1000 g of dough, metal or plastic works
2. Digital kitchen scale for grams (accurate measuring matters)
3. Bench scraper or dough scraper to move and shape dough easily
4. Measuring spoons and a tablespoon for salt oil and yeast
5. 9×13 inch Detroit style pan or a well seasoned cast iron pan
6. Oven with a middle rack that can reach about 500 F
7. Box grater for shredding cheese and a spoon for sauce stripes
8. Clean kitchen towel or plastic wrap for proofing and a spatula to transfer dough

Ingredients

400g (about 3 1/4 cups) bread flour
300g (about 1 1/4 cups) water, room temp
100g (roughly 1/2 cup) active sourdough starter, 100% hydration
1/4 tsp instant dry yeast, optional for a faster rise
9g (1 1/2 tsp) fine sea salt
1 tsp sugar or honey, optional
15g (1 tbsp) olive oil for the dough
2 tbsp neutral oil (vegetable or canola) for the pan
400 to 450g total shredded cheese (about 3 1/2 to 4 cups) preferably Wisconsin brick or low moisture mozzarella, or a mix
1 to 1 1/4 cups (240 to 300g) crushed tomatoes or thick pizza sauce, seasoned
8 oz (about 225g) pepperoni or other toppings, optional
1/4 cup (about 25g) grated Parmesan or Pecorino Romano, optional
1 tsp cornmeal for dusting the pan, optional
coarse black pepper and red pepper flakes, optional for seasoning

Directions

Mix the dough: in a big bowl stir 400g bread flour with 300g room temp water until no dry bits, then add 100g active sourdough starter, 1/4 tsp instant yeast if you want a faster rise, and 1 tsp sugar or honey if using; let this sit 20 to 30 minutes (autolyse).
Add salt and oil: sprinkle in 9g fine sea salt, pour 15g olive oil, then mix until a shaggy but cohesive dough forms; either knead 4 to 6 minutes by hand or do 4 sets of gentle stretch-and-folds over an hour until the dough feels smoother and slightly elastic.
Bulk rise, pick your path: for a same-day bake let the dough proof at room temp until puffy, about 2 to 3 hours; for best flavor refrigerate the dough (in a covered bowl or bucket) 12 to 48 hours for a slow cold rise, then bring back to room temp before shaping.
Prep the pan: coat a 9×13 inch Detroit style pan or well seasoned cast iron with 2 tbsp neutral oil and a light dusting of cornmeal if you like; if your dough is chilled let it warm at room temp 30 to 60 minutes so it relaxes.
Shape in the pan: transfer the dough to the oiled pan, gently press and stretch it toward the corners, letting it rest 10 to 20 minutes if it resists; work it so the dough reaches the edges and forms a slight rim.
Layer the cheese and toppings: scatter 400 to 450g shredded Wisconsin brick or low moisture mozzarella (or a mix) all the way to the edges so it will caramelize and form the cheesy crust; sprinkle 1/4 cup grated Parmesan or Pecorino if using, and add 8 oz pepperoni or other toppings on top of the cheese.
Add the sauce: spoon 1 to 1 1/4 cups (240 to 300g) seasoned crushed tomatoes or thick pizza sauce in 2 or 3 lengthwise stripes across the top (classic Detroit style) or dollop it evenly, don’t drown it.
Preheat and bake: heat the oven to 500°F (or the hottest you can do, 260°C) with a rack in the middle while the pan rests; bake the pizza 12 to 18 minutes until the cheese is bubbly and the edges are deeply golden and crispy, rotate once for even color.
Finish and rest: remove from oven, let rest 3 to 5 minutes, slide the pizza out of the pan onto a cutting board, dust with coarse black pepper, red pepper flakes and extra grated cheese if you like, then cut into squares and serve.
Quick troubleshooting tips: if dough springs back while stretching let it rest 10 minutes and try again, if the cheese isn’t reaching the edge push a little more cheese out before baking, and for extra crisp bottom you can preheat the empty pan then add a little oil and the shaped dough but be careful with hot oil.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.