Dairy Free Detroit-Style Pizza

Total time2 hr 20 min

Prep time25 min

Cook time25 min

4.9

(10)

Detroit-style pizza has a devoted following for good reason — that thick, airy dough, the deeply caramelized cheese crust climbing up the pan walls, and the bold stripe of tomato sauce draped across the top at the very end. This version delivers every bit of that experience for four people without a drop of dairy in sight. The secret is pressing shredded dairy-free cheese all the way to the edges of the pan so it fuses against the metal and turns into those signature crispy, lacy borders while the interior stays molten and gooey. A quick homemade sauce — crushed tomatoes simmered with garlic, oregano, and a pinch of red pepper flakes — brings far more depth than anything from a jar, and spooning it on after baking keeps the crust from going soggy. Pepperoni layered over the cheese gets a little crinkle and sizzle in the 500°F oven, adding that savory, slightly spicy punch that makes every square feel indulgent. The whole process is straightforward: bloom the yeast, build the dough, let it relax in an oiled pan, then load it up and bake on the lower rack until the edges are pulling away and deeply bronzed. Cut it into eight squares and get it to the table fast — this one disappears quickly.

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Ingredients

4 servings

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
1 tsp granulated sugar
1 ¼ cups warm water (105–110°f / 40–43°c)
3 cups bread flour
1 ½ tsp kosher salt
3 tbsp olive oil, divided

For the sauce

1 can (14 oz) crushed tomatoes
2 cloves garlic, minced
1 tbsp olive oil
½ tsp dried oregano
¼ tsp red pepper flakes
½ tsp kosher salt

For the topping

2 cups dairy free cheese, shredded
3 oz pepperoni slices
Chef's tip
Use the same amount wherever pepperoni appears.

Instructions

1
In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the bread flour, kosher salt, and 1 tablespoon of the olive oil to the yeast mixture. Mix with a dough hook on medium speed (or stir with a wooden spoon, then knead by hand) for 4–5 minutes, until the dough is smooth, slightly tacky, and pulls away cleanly from the sides of the bowl.

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