No-Knead Detroit-Style Pan Pizza
Recipe from J. Kenji López-Alt
Detroit-style pizza hits different. It's all about those crisp, cheesy edges that caramelize right up the sides of a well-oiled pan—and a pillowy, airy crust that comes from a high-hydration dough, not a rolling pin. After spending years experimenting, I found you don’t need a stand mixer or complex fermentation schedules to pull this off at home. This version uses a no-knead dough and bakes up in the Wonder Oven Pro’s roast pan. It delivers everything you want in Detroit-style: crispy, golden edges, a tender middle, tons of bubbling cheese, and a punchy, savory sauce dolloped right on top. Brick cheese is traditional—and ideal—but if you can’t get it, I’ve got you covered with easy swaps that still give you those molten, browned bits at the edge.
Watch the Recipe
30 min active +
10 - 24 hrs rest
15 min
4 - 6
What You'll Need
Ingredients
For the Dough
400 g bread flour (14 oz; about 2½ cups), plus more for dusting
10 g kosher salt (2 tsp)
4 g instant yeast (1 tsp), such as SAF
275 g water (9.5 oz; about 1 cup + 3 tbsp)
8 g olive oil (2 tsp), plus more for pans
For the Sauce
2 tbsp (30 ml) extra-virgin olive oil
3 garlic cloves, minced
2 tsp dried oregano
Dash red pepper flakes
1 (28-oz) can crushed tomatoes
1 tsp garlic powder
1 tsp onion powder
1 tbsp sugar
Kosher salt, to taste
Toppings
12 oz brick cheese, cut into ½-inch cubes (or a mix of low-moisture mozzarella + young cheddar)
12 oz pepperoni (optional), sliced ⅛ inch thick
Directions
Step 1
Make the dough: In a large bowl, combine the flour, salt, yeast, water, and olive oil. Mix by hand or with a wooden spoon until no dry flour remains. The dough will be sticky. Cover tightly with plastic wrap and place on the bake tray inside the Wonder Oven Pro. Set the oven to Proof mode at 80°F for 8 to 24 hours. It should rise dramatically and become bubbly.
Step 2
Shape the dough: Lightly flour your work surface. Form the dough into a smooth ball by folding the dough under itself several times. Generously oil the Wonder Oven Pro roast pan. Place the dough ball in it, turning to coat all sides with oil. Flatten slightly with your palm, cover with plastic wrap, and let rise at room temp for about 2 hours, or until the dough spreads close to the edges. If your kitchen is warm, it may take less time.
Step 3
Make the sauce: In the Mini Perfect Pot Pro, heat the olive oil over medium heat. Add the minced garlic, oregano, and red pepper flakes and cook for about 30 seconds until fragrant. Add the crushed tomatoes, garlic powder, onion powder, and sugar. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened and reduced slightly—about 30 minutes. Season to taste with salt. You should end up with about 3 cups.
Step 4
Preheat and prep: About an hour into the dough’s second rise, preheat the Wonder Oven Pro to 450°F on Bake.
Step 5
Assemble the pizza: Use your fingertips to press the dough fully into the corners of the pan, popping any large air bubbles. Start with a layer of pepperoni (if using), then scatter cheese all the way to the edges—this is key for the crispy “frico” edge. Spoon sauce over the top in stripes or dollops.
💡 Tip:
Brick cheese is a high-fat aged cheese from Wisconsin. It has a buttery flavor and browns very well, giving Detroit pizza its distinct flavor. You can order it online from Amazon. If it's unavailable, you can use a combination of Jack or young cheddar and low-moisture mozzarella.
Step 6
Bake: Transfer the roast pan to the oven and bake for 12–15 minutes, or until the cheese at the edges is dark and bubbly and the top is browned. If needed, broil briefly to get a little extra color on top.
Step 7
Serve: Remove from the oven and let cool for 1–2 minutes. Use a spatula to loosen the pizza from the sides of the pan, then lift out onto a cutting board. Slice and serve hot.
J. Kenji López-Alt
J. Kenji López-Alt is a chef, food writer, and bestselling author known for blending science and cooking with an approachable, curious style. A graduate of MIT, he shifted from biology to kitchens, working in fine dining before becoming managing culinary director at Serious Eats. His column “The Food Lab” earned a James Beard Award and evolved into a New York Times bestselling cookbook. He later authored The Wok and Every Night Is Pizza Night. Today, Kenji shares recipes and experiments through his books, YouTube channel, and social media, inspiring home cooks worldwide.
