Detroit-Style Pizza With Sausage and Peppers


Detroit-style pizza has Instagram in part to thank for it’s rise to fame over the past couple years. It’s no wonder: the square slices are particularly picture-worthy. Detroit-style pizza is similar to a Grandma pie in shape, but boasts an extra-crispy crust and thick dough—not unlike a focaccia, but, you know, doused with tomato sauce and cheese. This recipe tops it all off with a few extra highlights, including crispy sausage, Cheddar cheese (always welcome on a pizza, thank you) and pickled banana peppers. Pro tip: The most important element in making this a legit Detroit-style pizza is getting some cheese in contact with the pan so you get that classic, cheese-laced edge.

Photo: Greg DuPree
Hands On Time:
15 mins
Total Time:
1 hrs
1 pizza (serves 4 to 6)


  • 2 tablespoons unsalted butter, softened

  • 1 18-oz. ball Master Pizza Dough

  • 1 tablespoon olive oil

  • 3 links sweet Italian sausage, casings removed

  • 1 cup crushed tomatoes

  • 1 clove garlic, grated

  • ½ teaspoon dried oregano

  • ½ teaspoon kosher salt

  • 4 ounces sharp white Cheddar cheese, grated (about 1 cup)

  • 4 ounces part-skim mozzarella cheese, shredded (about 1 cup)

  • ½ cup drained jarred sliced banana peppers


  1. Preheat oven to 500°F with rack in middle position. Brush a 13-by-9-inch dark metal baking dish with butter. Using your fingertips, stretch dough to corners of dish. Cover with a dish towel; let rest at room temperature for 30 minutes.

  2. Heat oil in a large skillet over medium-high. Add sausage and cook, breaking it up with a spoon, until browned, about 5 minutes; transfer to a bowl. Mix tomatoes, garlic, oregano, and salt in a separate bowl. Mix Cheddar and mozzarella in a third bowl.

  3. Uncover dough; gently stretch to corners of baking dish if it has shrunk. Spread tomato mixture to the edge. Sprinkle half the cheese around the edge, making contact with the dish, and remaining cheese evenly over the middle. Top with sausage and banana peppers.

  4. Bake until edge of crust is golden brown and bubbly, 14 to 16 minutes.

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