Entree: United States – Great Lakes – Detroit-Style Pizza (Rectangular thick-crust pizza with a crisp, caramelized cheese edge and tomato sauce ladled on top)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) pizza dough (store-bought or homemade), room temperature
- 2 tbsp (30 ml) olive oil, plus extra to oil the pan
- 1 tbsp (15 ml) cornmeal for dusting the pan
- 10 oz (285 g) Wisconsin brick cheese, cubed (or substitute 6 oz (170 g) low-moisture mozzarella + 4 oz (115 g) provolone), packed
- 4 oz (115 g) shredded low-moisture mozzarella (optional for stretch)
- 6 oz (170 g) sliced pepperoni (optional), approx. weight
- 1 cup (240 ml) crushed tomatoes or chunky pizza sauce, seasoned with 1 tsp (5 ml) dried oregano and 1/2 tsp (2.5 g) salt
- 2 cloves garlic, minced, approx. 0.21 oz (6 g)
- 1/2 tsp (2.5 g) sugar (to balance tomato acidity) optional
- Fresh basil leaves for finishing

Show original ingredient measurements

- 1 lb (454 g) pizza dough (store-bought or homemade), room temperature
- 2 tbsp (30 ml) olive oil, plus extra to oil the pan
- 1 tbsp (15 ml) cornmeal for dusting the pan
- 10 oz (285 g) Wisconsin brick cheese, cubed (or substitute 6 oz (170 g) low-moisture mozzarella + 4 oz (115 g) provolone), packed
- 4 oz (115 g) shredded low-moisture mozzarella (optional for stretch)
- 6 oz (170 g) sliced pepperoni (optional), approx. weight
- 1 cup (240 ml) crushed tomatoes or chunky pizza sauce, seasoned with 1 tsp (5 ml) dried oregano and 1/2 tsp (2.5 g) salt
- 2 cloves garlic, minced, approx. 6 g
- 1/2 tsp (2.5 g) sugar (to balance tomato acidity) optional
- Fresh basil leaves for finishing

Instructions

1. Preheat the oven to 500°F (260°C). Generously oil a 10x14-inch (25x35 cm) rectangular steel or cast-iron pan and dust lightly with 1 tbsp (15 ml) cornmeal.
2. On a lightly oiled surface, stretch the 1 lb (454 g) dough into a rough 10x14-inch (25x35 cm) rectangle to fit the pan; transfer to the prepared pan and press the dough to fill corners. Brush the top lightly with 1 tbsp (15 ml) olive oil. Let rest 20–30 minutes to relax and rise slightly.
3. Pre-bake the dough for 5–7 minutes to start the oven spring, then remove from oven.
4. If using pepperoni, arrange slices evenly on the par-baked dough. Distribute the cubed brick cheese evenly, making sure cheese reaches edge-to-edge so it will caramelize against the pan. Sprinkle the optional shredded mozzarella evenly over the top if using.
5. Bake at 500°F (260°C) for 12–18 minutes until the cheese is deeply golden and the crust is puffed and browned at the edges.
6. Remove pizza from oven and, using a spoon, ladle the crushed tomatoes or sauce in 3–4 parallel “racing” stripes across the top. Sprinkle minced garlic over sauce if desired.
7. Let rest 2–3 minutes, then slide pizza out of the pan onto a cutting board. Garnish with fresh basil, cut into squares, and serve hot.