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King Arthur's Detroit-Style Pizza

Author: Charlotte Rutledge

King Arthur's Detroit-Style Pizza Recipe

One of our newest obsessions, this Detroit-style pizza, layers classic pizza toppings in reverse order (first optional pepperoni, then cheese, then sauce). It’s baked in a special anodized pan to achieve perfectly crispy caramelized cheese around the edge; a harmonious balance to the soft, chewy crust, and sauce and gooey cheese on top.

Our thanks to Serious Eats for the inspiration for this recipe.

At a glance

12 servings


Choose your measure:



  • 2 tablespoons olive oil
  • 2 cloves of garlic, finely chopped
  • 1 tablespoon Pizza Seasoning
  • 28-ounce can crushed tomatoes
  • 1 tablespoon sugar, optional


  • 8 to 12 ounces pepperoni, sliced 1/8" thick, optional
  • 6 ounces mozzarella cheese, cut into 1/2" cubes
  • 6 ounces cheddar cheese, diced into 1/2" cubes


  1. Weigh out your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all the dough ingredients — by hand, mixer, or bread machine set to the dough cycle — until a shaggy dough forms.
  2. Cover the dough, allow it to rest for 10 minutes, then knead it again until it becomes smooth and elastic (if you’re using a bread machine, skip the rest and allow the machine to complete its kneading cycle).
  3. Form the dough into a ball, place it into a lightly-greased bowl, cover, and allow to rest until doubled, about 2 hours.
  4. Drizzle 1 to 2 tablespoons of olive oil into a Detroit-style pizza pan or a 9” x 13” pan. Gently stretch the dough into the edges and corners of the pan until it starts to shrink back and won’t stretch any farther.
  5. Cover the pan, and allow the dough to rest and relax for 15 to 20 minutes before stretching it again. Repeat the rest one more time, if necessary, until the dough fills the bottom of the pan.
  6. Position a rack at the lowest position of the oven, and start preheating the oven to 500°F.
  7. In the meantime, make the sauce: Heat the olive oil in a saucepan set over medium heat until shimmering. Stir in the garlic and pizza seasoning, cooking until fragrant, about 30 seconds. Add the tomatoes and sugar, bring to a simmer, and cook until the juices have reduced significantly and you have about 3 cups of sauce, about 20 minutes. Remove the sauce from the heat and set aside.
  8. Gently press the dough down with your fingers to release some larger air bubbles. Top the dough with an even layer of pepperoni, if using, followed by the cubed cheeses making sure to spread them to the edges of the pan.
  9. Dollop the sauce over the surface of the pizza or spread it into three lengthwise rows.
  10. Transfer the pizza to the bottom rack of the oven, and bake until the cheese is bubbly and the edges have turned nearly black, about 12 to 15 minutes.
  11. Remove the pizza from the oven, run a spatula around the edges to loosen it from the pan, and let it rest for 10 minutes, or until you can handle it. Transfer the pizza to a cutting board, cut, and serve.
  12. Store leftover pizza in the refrigerator for up to 5 days. Reheat in a 350°F oven until warm throughout, 10 to 15 minutes.