Detroit-Style Pizza. New Music From Protomartyr.

I grew up in New York City so I am no stranger to world class pizza. Whereas a NY-style slice of cheese is my favorite, a look around at the 48 pizza recipes on I Sing In The Kitchen shows that I really, really love all sorts of pizza.

The current issue of Cook’s Country magazine has a recipe for Detroit-Style Pizza which immediately grabbed my interest. First, I did not know that Detroit had its own pizza style and second, the photo of the pizza looked fab.

You MUST give this pizza a try. The dough is super easy to work with and bakes up crisp with a buttery flavor. The Jack cheese melts like a dream and any bits that touch the edges of the pan transform into crunchy, caramelized bits. The herbed tomato sauce in its trademark stripey pattern gives the pie a fun look.

Detroit-Style Pizza


1 Tbs extra-virgin olive oil
2¼ cups all-purpose flour
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 cup warm water
3/4 teaspoon salt
10 ounces Monterey Jack cheese, shredded
Tomato Sauce (recipe follows)


1. Spray a 13 x 9-inch nonstick baking pan with cooking spray. Brush bottom and sides of pan with the tablespoon of olive oil.

2. Using a stand mixer fitted with a dough hook, mix flour, yeast and sugar on low speed for 10 seconds. With mixer running, slowly add the water and mix until dough forms and no dry flour remains. about 2 minutes. Scrape down the bowl as needed. Cover with plastic wrap and let stand for 10 minutes.

3. Add salt to the mixing bowl and knead dough on medium speed until the dough is smooth and clears the sides of the bowl, about 7 minutes. Transfer dough to the prepared pan, cover with plastic wrap, and allow to rest for 15 minutes.

4. Press dough into corners of pan (Oil your fingers to make it easier, if necessary) and let rest until doubled in size, about 2 hours.

5. Preheat oven to 500℉.

6. Sprinkle cheese over dough evenly to the sides of the pan.

7. Spoon three (1 inch wide) strips of sauce over cheese evenly down the length of the pan.

8. Bake until cheese is melted and starting to brown, about 15 minutes.

9. Let pizza cool in pan on a rack for 5 minutes.

10. Run a knife around edges of pan. Use large spatulas to loosen the whole pizza from the pan and transfer it to a cutting board. Cut into squares and serve.

Serves 4

Tomato Sauce


1 cup canned crushed tomatoes
1 Tbs extra-virgin olive oil
1 Tbs chopped fresh basil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


1. Combine all ingredients in a bowl. (Sauce can be refrigerated for up to 24 hours)

Recipe from Cook’s Country

We’re going to rock out with a new song from Detroit-based band Protomartyr. Eerie spoken word lyrics, crashing drums and soothing guitar build up and down. As satisfying as a tasty slice of za in the motor city.

Check out Protomartyr on Facebook where you can learn of upcoming world tour dates. You can buy their music on Bandcamp.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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21 Responses to Detroit-Style Pizza. New Music From Protomartyr.

  1. parkerozgood says:

    I’m with ya, I love me some pizza! This looks good, gonna have to have to try it out

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  3. kyra says:

    I love pizza. Pretty much any pizza. My favorite is wood-fired thin crust, simple pie. But after seeing this on Cook’s Country, I wanted to try it. Followed your recipe/instructions tonight and it is fantastic! I used half monterey jack and half sharp white cheddar. It only took 12 minutes in my oven. The dough didn’t rise quite as high as it probably should have (might be my altitude), but it was delicious. There was plenty of that good crispy brown edge, the dough was light and airy, the cheese just right and I like the minimal sauce. Good stuff. Will make again!

  4. Patrick Collins says:

    Thank you very much for posting this recipe. The CC website does have the video, but it’s really nice to have the ingredients listed. Also, I diverged a little and didn’t make Detroit-style za’. I was going for more of a Pequod’s things and made round pizzas with the burnt cheese crust. Very good. The dough performed very well. It had an excellent crumb, and it was easy to deal with considering the stand mixer does the hard work.

  5. Joey says:

    Thank you for the recipe👍🏿 Out of many I tried yours is the best😄

  6. Debbie says:

    I’ve made this pizza and it’s easy and fabulous! But I found one mistake in your recipe, you forgot the 1tsp of dried basil as well. I copied your recipe as I like your site!

    • I’m so glad you like my site! That is so sweet. I will have to go back and check what I did…I used fresh basil in the sauce…maybe that is why I left out the dried elsewhere. Not sure, but great pick up!

      Thanks so much for stopping by and for the input! x

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  8. sam says:

    #9 would be cool, not cook.

  9. Colleen McCarthy says:

    Am making the Detroit Pizza tonight.
    My husband is from Detroit, now he lives on the west side of the state by Lake Mich.
    I will let you know how it turns out.
    Going in the oven in 15 min.

  10. Jen S says:

    This was delightful! The crust was crispy on the edges and soft on the inside. It has become a staple on the menu rotation.

  11. NYFiremanMom says:

    I just tasted the pizza sauce. It’s so good.

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