Detroit-Style Pan Pizza with Caramelized Onions and Brick Cheese

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A thick, square pan pizza featuring a crispy cheesy crust topped with sweet caramelized onions and rich tomato sauce. This american-inspired pizza ready in about 110 minutes pairs bread flour, warm water, (1 packet) active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 1 cup warm water
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp plus 2 tbsp for pan olive oil
• 2 medium, thinly sliced yellow onion
• 12 oz, shredded brick cheese
• 1 1/2 cups crushed tomatoes
• 2 cloves, minced garlic
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 tsp black pepper

Instructions

1. Step 1: In a small bowl, combine 1 cup warm water (about 110°F), 2 1/4 tsp active dry yeast, and 1 tbsp sugar; stir gently and let sit for 5 minutes until foamy and activated.
2. Step 2: In a large mixing bowl, whisk together 3 cups bread flour and 1 tsp salt. Add the yeast mixture and 2 tbsp olive oil, stirring with a wooden spoon until combined. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
4. Step 4: While the dough rises, heat 2 tbsp olive oil in a skillet over medium heat. Add 2 thinly sliced yellow onions and sauté for 15-20 minutes, stirring occasionally until golden and caramelized. Remove from heat.
5. Step 5: Preheat the oven to 475°F. Lightly oil a 9x13-inch rectangular baking pan with olive oil.
6. Step 6: Punch down the risen dough and press it evenly into the bottom of the prepared pan, making sure to reach the edges.
7. Step 7: Spread 1 1/2 cups crushed tomatoes over the dough. Stir 2 minced garlic cloves, 1 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/4 tsp black pepper into the tomatoes before spreading.
8. Step 8: Top the sauce with 12 oz shredded brick cheese and evenly distribute the caramelized onions over the cheese.
9. Step 9: Bake in the preheated oven for 15-20 minutes until the cheese is bubbling and the edges of the crust are golden brown and crispy.
10. Step 10: Remove from oven and let cool for 5 minutes before slicing into squares and serving.