Detroit-Style Pan Pizza with Caramelized Onion and Cheese Blend

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A thick, airy Detroit-style pizza baked in a rectangular pan with a crispy cheesy crust and sweet caramelized onions. This Italian-inspired pizza recipe, ready in about 40 minutes, pairs bread flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups bread flour
• 2 1/4 tsp active dry yeast
• 1 1/4 cups warm water
• 3 tbsp olive oil
• 1 tbsp sugar
• 1 tsp salt
• 1 large, thinly sliced yellow onion
• 12 oz, shredded Mozzarella cheese
• 8 oz, shredded brick cheese or Monterey Jack
• 20 pepperoni slices
• 1 cup tomato sauce
• 1/2 tsp (optional) crushed red pepper flakes

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 3 cups bread flour, 2 1/4 tsp active dry yeast, 1 tbsp sugar, and 1 tsp salt. Add 1 1/4 cups warm water and 2 tbsp olive oil, mixing until a sticky dough forms. Knead on a floured surface for 8 minutes until smooth and elastic.
2. Step 2: Lightly oil a bowl with 1 tbsp olive oil, place the dough inside, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
3. Step 3: Meanwhile, heat a skillet over medium heat and add 1 tbsp olive oil and 1 large thinly sliced yellow onion. Cook, stirring occasionally, for 15 minutes until onions are deeply golden and caramelized. Set aside.
4. Step 4: Preheat oven to 500°F and oil a 9x13-inch rectangular baking pan generously with olive oil.
5. Step 5: Transfer the risen dough to the pan, stretching and pressing it to the edges. Sprinkle evenly with 12 oz shredded Mozzarella and 8 oz shredded brick cheese or Monterey Jack, especially around edges to form a crispy cheese crust.
6. Step 6: Arrange 20 slices of pepperoni evenly on top, then spoon 1 cup tomato sauce in three stripes lengthwise over the pizza. Sprinkle 1/2 tsp crushed red pepper flakes if desired.
7. Step 7: Bake for 15 minutes at 500°F until the cheese is bubbly and crust edges are golden and crispy. Let rest for 5 minutes before slicing into squares and serving.