Detroit Style Pizza

Ingredients

• 3 cupbread flour$0.90
• 1 packactive dry yeast$2.77
• 1 tspsugar$0.02
• 1.25 cupwarm water$0.02
• 1 tspkosher salt$0.02
• 4 tbspolive oil$0.90
• 4 ozpepperoni slices$0.65
• 3 cupBrick cheese or mozzarella, shredded$8.95
• 1 cuppizza sauce$1.00
• Total for 4 servings$15.23

Most of the cost is brick cheese or mozzarella, shredded ($8.95) and active dry yeast ($2.77). With oil, spices and staples already at home, the shop drops to about $9.62. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. In a large mixing bowl, stir together the warm water, active dry yeast, and sugar; let sit for 5 minutes until frothy. Add the bread flour, kosher salt, and 1 tablespoon of the olive oil, then stir until a shaggy dough forms. Knead by hand on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
2. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise at room temperature for 1 hour, or until doubled in volume.
3. Pour the remaining 3 tablespoons of olive oil into a 9x13-inch metal baking pan and tilt to coat the bottom and sides thoroughly. Transfer the dough to the pan and gently press it outward; if it snaps back, let it rest for 10 minutes before pressing all the way into the corners. Cover and let rise for 45 minutes until soft and puffy.
4. Preheat the oven to 500°F (260°C) with a rack in the bottom third. Layer the pepperoni slices across the dough surface, then scatter the Brick cheese or mozzarella evenly across the entire surface, ensuring it reaches right up against the metal edges of the pan.
5. Spoon the pizza sauce in two to three continuous lengthwise stripes across the top of the cheese.
6. Bake on the bottom rack at 500°F (260°C) for 15 to 18 minutes, until the cheese is bubbling, the bottom is crisp, and the edges against the pan have turned deep mahogany and caramelized.
7. Loosen the cheesy edges from the pan with a thin spatula, lift the pizza onto a cooling rack and let it stand for 5 minutes so the base stays crisp.
8. Transfer the rested pizza to a cutting board, slice into squares, and serve warm.