Detroit Style Pan Pizza in the Gozney Arc XL

Detroit pizzas—crispy edges, gooey cheese, and sauce boldly layered on top—are the rock stars of the pizza world. Born in the Motor City, they're baked in a deep rectangular pan, giving each slice those coveted crunchy corners everyone secretly fights over. And let's be honest, fighting over pizza corners is as relatable as arguing over which Netflix show to binge next.

Making a Detroit pizza at home for the first time felt a bit daunting, especially since I was hosting 10 people. As always, I had backup balls of my classic Neapolitan in case it went wrong.

My approach was to go easy on the heat to ensure the dough was cooked and the cheese wouldn't be too charred. TBH, I may have gone a bit more charred than I wanted on this one 🤭 but the taste and overall combination was on point!

Note: that's my BOMB homemade hot sauce in the back and it was killer with the Detroit pizza 🔥

I heated the stone to just above 500F with my Firecraft Door on, then checked with a temperature gun to ensure the temperature was even across the stone - and it was.

The Pan Flame guard also helped ensure I didn't scorch the top of the pizza 🙏

Let's dive into crafting a pizza that'll have your friends convinced you've secretly taken a pizza pilgrimage to Detroit.

Ingredients

Dough (Prepared in the Morning) - makes 2x 600g balls

• Flour: 647 g
• Water: 518 g (80%)
• Salt: 16 g (2.5%)
• Instant Dry Yeast (IDY): 4.25 g
• Fats (olive oil): 16 g (2.5%)

Sauce

• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1 small onion, finely chopped
• 3-4 fresh basil sprigs
• 1 teaspoon dried oregano
• 1 teaspoon chili flakes (optional)
• 28 oz (796 ml) canned tomatoes, lightly blended
• Salt and freshly ground pepper to taste

Pizza Assembly

• Prepared dough
• 2 tablespoons olive oil (for pan)
• Pepperoni slices (optional)
• 1 ½ cups shredded mozzarella cheese
• ½ cup shredded Monterey Jack cheese
• Grated Parmesan cheese, for garnish

Step-by-Step Instructions

Step 1: Prepare the Dough (Morning)

In the morning, combine flour, water, salt, instant dry yeast, and olive oil. Mix and knead until you achieve a smooth, elastic dough. Let the dough bulk proof covered at room temperature for about 4-5 hours.

I did a 3 rounds of stretch and fold, 30 minutes apart for the first 2 hours.

After proofing, divide it into two equal portions, shape each into a ball, and place them in generously oiled Detroit-style pans. Allow the dough to continue proofing for another 2-3 hours gently stretching it to the edges of the pan once in a while.

Step 2: Prepare the Sauce

1. Heat a saucepan over low heat. Melt butter and olive oil together.
2. Add sliced garlic, chopped onion, basil sprigs, oregano, and chili flakes. Gently sauté for 1-2 minutes until aromatic. Watch carefully to avoid burning the garlic.
3. Add the canned tomatoes, lightly blended to a chunky consistency. Season generously with salt and freshly ground pepper.
4. Simmer gently for about 1 hour, stirring occasionally to prevent sticking. Once done, remove basil sprigs and onion pieces, leaving a rich and flavorful sauce.

I followed the Gozney Detroit pizza sauce recipe from this video 👇

Step 3: Assemble the Pizza

1. Preheat your Gozney Arc XL oven to approximately 500°F (260°C), equipped with a baffle door and custom pan shield for optimal cooking.
2. Coat an 8x10 inch Detroit-style pizza pan with 2 tablespoons of olive oil, ensuring even coverage.
3. Gently stretch the dough toward the pan edges. Allow it to rest for 30 minutes, then stretch and press fully into all corners for that authentic Detroit-style crust.
4. Arrange pepperoni slices directly onto the dough.
5. Sprinkle mozzarella and Monterey Jack cheese evenly across the dough, fully covering edges to achieve crispy caramelization.
6. Spoon the tomato sauce into 2-3 generous stripes lengthwise across the pizza, leaving some cheese exposed.

Step 4: Bake in the Gozney Arc XL

1. Once your Arc XL oven stabilizes around 500-550°F, carefully place the pizza pan inside.
2. Immediately turn off the flame and place the baffle door on. Bake undisturbed for 5 minutes.
3. After 5 minutes, reignite the flame on low and rotate the pan every few minutes for even cooking.
4. Finish baking with the flame on high for perfect caramelization. Total baking time is approximately 15 minutes, until bubbly, golden, and a bit charred.

Step 5: Finish and Serve

1. Remove the pan from the Arc XL and let the pizza rest for 5 minutes.
2. Loosen crispy edges with a spatula or knife and carefully remove from pan.
3. Sprinkle generously with freshly grated Parmesan.
4. Slice into squares and enjoy immediately—crisp edges, melted cheese, and rich homemade sauce make this Detroit pizza truly unforgettable.