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This Mini Detroit-Style Pizza has a thick, chewy crust with crispy, caramelized edges and layers of melted cheese, pepperoni, and rich tomato sauce. Traditionally baked in a square or rectangular pan, Detroit-style pizza is known for its deep-dish crust and edge-to-edge toppings. This small version captures all the bold flavors and textures of the original, and best of all, it bakes in just 15 minutes!
Try our single serving and small pizza recipes including Personal Pepperoni Pizza, Pizza Bowl, Crustless Pizza Quiche, and Pepperoni Pizza Monkey Bread.
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Why You’ll Love This Recipe
- Perfect Portion: Enjoy a delicious pizza without the burden of leftovers.
- Easy to Customize: Top it with your favorite ingredients, from classic pepperoni to fresh vegetables.
- Crispy, Buttery Crust: Olive oil in the pan creates a golden, crunchy crust just like authentic Detroit-style pizza.
- Flexible Bakeware Options: Works well in a 5×7-inch baking dish or 6.5-inch cast iron skillet.
- Satisfying Meal: Makes two hearty slices, perfect for a filling meal.
Detroit-style pizza is famous for its thick crust, caramelized edges, and layers of cheese, sauce, and toppings that reach every corner.
When my son and his wife brought over a homemade version for dinner, I instantly understood why they loved making it. Inspired by that meal, I set out to create a version that captures the same bold flavors and texture in a smaller, more manageable size.
While traditional Detroit-style pizza is baked in a rectangular pan, I found that a 5×7-inch baking dish keeps the classic shape, while a 6.5-inch cast iron skillet offers a round alternative that still delivers crispy edges and gooey cheese in every bite.
Ingredients
If you have any ingredients leftover from this mini Detroit pizza recipe, check out our Leftover Ingredients Recipe Finder.
Detroit Style Pizza Crust
- Bread flour: This flour has a higher protein content than all-purpose flour, giving the crust a chewy texture with crispy edges. You can use all-purpose flour if needed, but the dough may take longer to rise, be harder to stretch, and have a softer crust.
- Yeast: Use instant yeast, also called “fast-rising” yeast. It mixes directly into the dry ingredients without needing to be dissolved in water first.
- Salt: Enhances the flavor of the dough. Kosher salt is recommended.
- Olive oil: Extra virgin olive oil adds rich flavor. A lighter olive oil works too.
- Water: Use warm water, not hot. If using a microwave, heat it for about 30 seconds.
Pizza Toppings
- Pizza sauce: Store-bought sauce works well, or you can make a homemade pizza sauce or tomato sauce.
- Cheese: Traditional Detroit-style pizza uses brick cheese, but mozzarella is used in this recipe for its melt and flavor. For the best results, shred your own cheese instead of using pre-shredded, which contains additives that affect melting.
- Pepperoni: Classic topping option. Extra slices can also be used in a Muffuletta.
Recipe Variations
This pizza is easy to customize with your favorite flavors. Try one of these variations:
- Vegetarian: Swap the pepperoni for mushrooms, olives, and bell peppers.
- BBQ Chicken: Use BBQ sauce instead of tomato sauce and top with cooked chicken and red onions.
- Hawaiian: Add ham and pineapple for a balance of sweet and savory.
- Spicy Supreme: Load up with jalapeños, sausage, and extra pepperoni.
- Cheese Lover’s: Mix in gouda, parmesan, and mozzarella for extra cheesiness.
How To Make A Detroit Style Pizza
The photo and instructions are here to help you visualize how to make small Detroit style pizza. See the recipe box below for ingredient amounts and full recipe instructions.
Note on Bakeware: The photos show a 6.5-inch cast iron skillet, but we also use a 5×7-inch baking dish for this recipe. While Detroit-style pizza is traditionally baked in a rectangular pan, a cast iron skillet is a great alternative for a smaller pizza.
Make the Pizza Dough
- Mix the Dough: In a bowl, combine bread flour, salt, instant yeast, water, and olive oil. Instant yeast doesn’t need activation, so just stir everything together with a spoon—no kneading required.
- First Rise: Transfer the dough to a bowl lightly coated with olive oil. Cover with plastic wrap or a dish towel and let it rise in a warm place until it doubles in size, about 2 hours.
- Prepare the Pan: Once the dough has risen, coat a baking dish or cast iron skillet with olive oil. Transfer the dough to the pan. Since the dough is sticky, lightly oil your fingers to help press it evenly into the pan.
- Second Rise: Cover the pan with plastic wrap and let the dough rise for another hour.
Assembling and Baking the Pizza
- Add Sauce: Spread pizza sauce or tomato sauce evenly over the dough.
- Add Pepperoni: Layer slices of pepperoni on top of the sauce.
- Add Cheese: Sprinkle mozzarella cheese (both cubed and shredded). Add a few spoonfuls of sauce over the cheese.
- Bake: Place on the bottom rack of a preheated oven and bake for 15 minutes, until the cheese is melted and bubbly.
Expert Tips
- Yeast Options: This recipe uses instant yeast, which can be mixed directly into the dough. If using active dry yeast, dissolve it in warm water first before adding it to the other ingredients.
- Weighing Ingredients: For the most accurate results, use a kitchen scale. It ensures precise measurements for a consistent, well-textured dough.
- Handling Sticky Dough: Lightly grease your fingers with olive oil to prevent the dough from sticking while spreading it in the pan.
- Helping Dough Rise: If the dough isn’t rising, the yeast may be inactive, the water temperature could be off, or the environment might be too cold. To create a warm spot, preheat the oven for a minute, turn it off, and place the dough inside. The oven light alone may provide enough warmth.
- Baking Temperature: Preheat the oven to 500°F (or the highest setting available) for a crisp, golden crust. Make sure your baking dish can handle high heat—if not, bake at the highest safe temperature for your dish.
Serving Suggestions
Complete your meal with these delicious sides:
- Fresh Tomato Salad: A light, refreshing salad with bright flavors and crisp texture to balance the rich, hearty pizza.
- Italian Chopped Salad: Packed with fresh vegetables and tangy Italian dressing, this salad adds crunch and bold flavor.
- Tomato Soup: A warm, savory soup that pairs perfectly with the crispy, cheesy pizza.
Frequently Asked Questions
The cheese should be melted and bubbly, and the edges should be golden brown and crispy.
Your yeast may be inactive, the water temperature could be off, or the environment may be too cold. Try letting the dough rise in a slightly warm oven—preheat for one minute, turn it off, and place the dough inside.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven or in the microwave until warmed through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small Detroit style pizza recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Mini Detroit Style Pizza
Watch How To Make This
Equipment
- 6.5-inch cast iron skillet or 5×7-inch baking dish
Ingredients
For the Pizza Dough
- ½ cup bread flour
- ¼ teaspoon kosher salt
- ¼ teaspoon instant yeast
- ¼ cup warm water
- ½ teaspoon olive oil plus more for the bowl and baking pan
For the Pizza
- ⅓ cup pizza sauce or tomato sauce, plus more for topping
- 1 cup shredded Mozzarella cheese or use 4-ounces of cubed cheese
- 6-8 slices pepperoni
Instructions
Make the Pizza Dough
- Make the Dough: In a bowl, mix the bread flour, salt, instant yeast, water, and olive oil. No kneading is needed—just stir with a spoon until combined.
- First Rise: Transfer the dough to a lightly oiled bowl. Cover with plastic wrap or a dish towel and let it rise in a warm place until doubled in size, about 2 hours.
- Prepare the Pan: Coat a baking dish or cast iron skillet with olive oil. Transfer the dough to the pan. If it's sticky, lightly oil your fingers to help spread it evenly.
- Second Rise: Cover the pan with plastic wrap and let the dough rise for another hour.
Assemble and Bake
- Preheat the Oven: Position a rack on the lowest level and preheat the oven to 500°F (260°C). If your baking dish can’t handle this heat, use the highest temperature it allows.
- Add Sauce: Spread pizza sauce evenly over the dough.
- Add Pepperoni: Layer slices of pepperoni over the sauce.
- Add Cheese: Cover with mozzarella. Add a few spoonfuls of sauce on top.
- Bake: Place the pan on the bottom oven rack and bake for 15 minutes, or until the cheese is melted and bubbly.
- Finish and Serve: Remove the pizza from the oven, run a spatula or knife around the edges to loosen it, then transfer to a cutting board. Slice and enjoy!
Notes
- Yeast Options: This recipe uses instant yeast, which can be mixed directly into the dough. If using active dry yeast, dissolve it in warm water first before adding it to the other ingredients.
- Weighing Ingredients: For the most accurate results, use a kitchen scale. It ensures precise measurements for a consistent, well-textured dough.
- Handling Sticky Dough: Lightly grease your fingers with olive oil to prevent the dough from sticking while spreading it in the pan.
- Helping Dough Rise: If the dough isn’t rising, the yeast may be inactive, the water temperature could be off, or the environment might be too cold. To create a warm spot, preheat the oven for a minute, turn it off, and place the dough inside. The oven light alone may provide enough warmth.
- Baking Temperature: Preheat the oven to 500°F (or the highest setting available) for a crisp, golden crust. Make sure your baking dish can handle high heat—if not, bake at the highest safe temperature for your dish.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is not Detroit style. The pan is just as important as the hydration of the dough in a Detroit style pizza. Cast iron nor a ceramic baking dish are not applicable as they do not “fry” the bottom and sides of the dough like a steel pan. This is just a deep dish casserole pizza.
Thank you for your comment! I understand that the pan plays an important role in authentic Detroit-style pizza. Since this is a scaled-down recipe, we used smaller baking dishes that are more accessible for single serving portions, like a ceramic baking dish or a cast iron skillet. While it may not be fully authentic, the goal was to create a small, manageable version with great flavor and texture for one or two people. I appreciate your feedback and hope the recipe still works well for you!
Had fun making this in the 5×7 baking dish from your store. The crust was crisp and delicious but it stuck to the bottom just a little bit. A sign I should use more olive oil in the baking dish first? (I’m absolutely terrible in the kitchen!)
I’m so glad you enjoyed the pizza! Yes, adding a little more olive oil to the baking dish should help prevent sticking. Just be sure to coat the bottom and sides well. You’re doing great in the kitchen—keep it up!
This is hands down one of my favorite recipes! It is so easy and so delicious. I make it in cast iron, as recommended and it turns out perfectly. My go to for Friday night pizza.
It was great! The only change I would make is to do it in case iron…I used a lot of oil but it still stuck to the Staub. Ate in pieces but it was great. And I will most definitely make again! Thank you
I made this tonight and it was delicious!!! I baked mine in a 6.5″ cast iron skillet. I did use less mozzarella, and I put my pepperoni on top. The crust came out so nice and crispy. What a wonderful pan pizza recipe! I cut it into 4 slices, of which 3 would have been plenty for me but ate all of it since 1 leftover slice wouldn’t make much of a meal. This recipe is a keeper and I am sure I will use it often.
HELP!!! I have made the dough 3 times and everytime the dough is dry. I dont know what else I can do.i love your recipes. Keep them coming.
Thanks
Linda T
Hi Linda, it sounds like there might be too much flour in the dough. How are you measuring the dough? I recommend weighing your ingredients. Kitchen scales are relatively inexpensive and you can find the one we use and recommend on our store page. You can find the amount of flour in grams in the recipe box by clicking on “Metric”. If you don’t have a scale, you can still measure flour successfully. Here’s what you do:
Use a spoon to stir the flour inside the container. You want to loosen it up in case it’s packed tightly inside.
Use a spoon to scoop the flour into a dry measuring cup. Please keep me posted.
I LOVE this recipe! It’s easy to make, the crust is light and crispy, and it’s the perfect size for one and possibly two, depending on the appetites!
Like others have mentioned, I also like its versatility. I have varied the toppings, sometimes just salami, other times ‘fully loaded’, and sometimes with bbq sauce as the base, seasoned cooked chicken, caramelized onions, and a mixture of Swiss and mozzarella cheeses.
Sure beats frozen, store bought pizza….by a LONG shot!
Thanks Joanie! 🤗😋
This recipe is as awesome as it is flexible. I’ve varied the toppings several different ways. Tonight I topped my pizza dough with browned, crumbled Italian sausage, marinara sauce, chopped red pepper, dollops of ricotta, shredded mozzarella. I also added a tablespoon of Italian seasoning to the dough with the dry ingredients.
Left over pizza sauce goes into a silicone ice cube tray and frozen. Once frozen, the 1″ cubes are popped into a Ziplock bag and the bag thrown into the freezer. I’ve found that for a personal pizza, one cube is plenty. I microwave the cube for 30 seconds or until soft enough to spread on top of the dough.
Oops! There’s the timer. Gotta go rescue my Sporky…and add caramelized onions on top.
Buon appetito!
Chris, I’m so glad you love the pizza recipe. Your version sounds so incredibly delicious! Thank you for your feedback and your tips on storing extra sauce.
ABSOLUTELY STELLAR!
It is easy to make and taste great. A Lot better than one from the store.