First attempt at Detroit-style


Made Detroit style for the first time! Followed the recipe exactly as written in the book using a Lloyds coated steel pan. Edges came out nice and crispy and the bottom had nice browning. Reduced the bake temp to 480 based on other posts and the fact that the pan has a dark coated finish. Used a blend of 50/50 provolone and mozzarella and topped it with Tony's calabrese sausage and Margherita pepperoni. Used Cabot white cheddar to stack the edges. Next time I might reduce the olive oil and butter to 1 Tbsp each for greasing the pan since I had no trouble with sticking and their was a good pool of butter and olive oil in the bottom of the pan when I removed the pizza. This has become one of our favorite pizzas alongside the Sicilian. Thanks Tony and the Pizza Bible for another great pie!

Medium image

Medium image

Medium image

Medium image

Robert R
posted almost 4 years ago

Save 0

Looks delicious! Well done Robert! I would agree the Sicilian and Detroit Red Top styles are our current favorites too. I made a really great spinach and ricotta deep dish last night that I loved too. Hard to pick a favorite as they are all delicious and good in their own way.

Thumb nd8 6756
Paul S.
posted almost 4 years ago


I made the Detroit last week. It came out great and was fun to try. It was interesting to try a different pizza but I missed having mozzarella. I love this book and can't wait to try the Sicilian next!

Heidi M.
posted almost 4 years ago


Fantastic looking! I just wanted to clarify one point in your post. LloydPans Detroit Style Pizza Pans are not coated steel pans. They are heavy aluminum, hard anodized and finished with our PSTK coating.

Robert Johnson
posted almost 4 years ago


Awesome Detroit style pizza for a first timer! My first timer was mega-burnt. I have not tried changing anything other than decreasing the lower rack back time for the time the pizza is out of the oven being topped with cheese and toppings. My guess was that the crust is frying in that oil and butter even when out of the oven, so I simply decreased time on the bottom rack by the excess time the pizza was out of the oven. It worked well for me.

I would use brick cheese if I were you, it has pungent smell and taste at first, but you get use to it after one taste. I have eaten more blocks of Cabot cheese over the years than I can count. If you liked Cabot, then you would love Widmer's Cheese - they also sell brick cheese. Of course, if you live in SF, then you go to Tony's, he will hook you up too!

Thumb img 4206
Matthew D.
posted almost 4 years ago


Thanks Matthew for your reply. I also found some sections to be too dark. Perhaps reducing the bake time will help. I also baked mine on the steel. Maybe baking it on the rack for part of the time will help. Thanks for the suggestion about the cheese. Will definitely look for their cheese.

Robert R
posted almost 4 years ago


Hey Robert R.
Great looking pie!!.......I use just enough oil to coat the pan....I also don't add butter...when I first started making the DSP I use the steel pans and used oil and butter...and like you said, it pooled....but when I got the Loyd's pan, use a lot less oil.

Mark S.
posted over 3 years ago


Sign In to reply to this post