Detroit-Style Pan Pizza with Sausage and Caramelized Onions

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A thick, airy Detroit-style pan pizza with tangy tomato sauce, spicy sausage, and sweet caramelized onions baked to crispy-edged perfection. This Italian-American-inspired pizza recipe, ready in about 60 minutes, pairs all-purpose 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 400 calories and feeds 8, 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 1/2 cups all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1 1/2 cups (110°F) warm water
• 1 tbsp sugar
• 1 1/2 tsp salt
• 1/4 cup plus 2 tbsp olive oil
• 12 oz, casing removed and crumbled Italian sausage
• 1 large, thinly sliced yellow onion
• 2 cloves, minced garlic cloves
• 1 1/2 cups canned crushed tomatoes
• 1 tsp dried oregano
• 3 cups shredded mozzarella cheese
• 1/4 cup sliced (optional) pepperoncini peppers

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 bowl, combine 1 1/2 cups warm water at 110°F, 2 1/4 tsp active dry yeast, and 1 tbsp sugar. Let sit for 5 minutes until foamy.
2. Step 2: Add 3 1/2 cups all-purpose flour, 1 1/2 tsp salt, and 1/4 cup olive oil to the yeast mixture. Mix with a wooden spoon until dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
3. Step 3: Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for 1 hour until doubled.
4. Step 4: While dough rises, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 large thinly sliced yellow onion and sauté for 15 minutes until caramelized, stirring occasionally.
5. Step 5: Add 12 oz crumbled Italian sausage to the onions and cook for 6-8 minutes until browned and cooked through. Stir in 2 minced garlic cloves and cook 1 minute until fragrant.
6. Step 6: Stir in 1 1/2 cups canned crushed tomatoes and 1 tsp dried oregano. Simmer sauce on low for 15 minutes, stirring occasionally.
7. Step 7: Preheat oven to 500°F. Oil a 10x14-inch rectangular pan generously with olive oil. Press the risen dough into the pan, stretching to the edges.
8. Step 8: Spread the sausage and onion tomato sauce evenly over the dough. Sprinkle 3 cups shredded mozzarella cheese over the top, reaching the edges to create a crispy cheese crust.
9. Step 9: Bake for 15-18 minutes until the cheese is bubbly and golden and the crust edges are crispy.
10. Step 10: Remove from oven and top with 1/4 cup sliced pepperoncini peppers if using. Let cool 5 minutes before slicing into squares.