Spoiler Alert: Yes you can!

We have been on quite a kick with Motor City’s favorite pizza. But to be honest, the Tony Gemignani Master Dough recipe is a little bit time consuming! So, after some good luck making Neapolitan, it was time to try making Detroit-Style Pizza with Trader Joe’s pizza dough!

Under the Hood of Detroit-Style Pizza

Before we get too far into the weeds on TJ’s dough, let’s peek under the hood of Detroit-style pizza.

For a deeper dive on Detroit pizza, check out our article specifically about Detroit-style here.

As a relative new comer in the world of pizza (1946), Gus Guerra and his team at Buddy’s Rendezvous Pizzeria adapted the deep-dish airy-crust pizza of a Sicilian, but with a few twists – most notably using a forged-iron auto parts pan to cook it in.

And unlike other styles, the cheese (traditionally Wisconsin brick cheese often mixed with white cheddar) goes right up to the edges, caramelizing beautifully against the pan for a crispy, cheesy border that’s simply irresistible.

The sauce, another defining feature, is ladled on top of the cheese in bold, red stripes. This method, known as “racing stripes” (what could be more motor city??), means the sauce remains vibrant and distinct, rather than melding into the crust and cheese – many bites won’t have any sauce at all.

As with any pizza, toppings are various – and often generous – and probably including pepperoni, which curls up into delightful little “roni cups” or “grease chalices” as it cooks. On the other hand, Detroit style recipes often don’t add any additional toppings both to keep each bite as airy as possible – but also because this pizza really doesn’t need any.

Using Trader Joe’s Pizza Dough for our Muscle-Car Pizza

After reviewing two of their unflavored doughs and then their Garlic and Herb pizza dough, I’ve been wondering how their dough would perform in making a Detroit-style pizza.

In particular, I’ve been thinking that the good “puff” of the Plain and Garlic and Herb doughs might work very well in a Detroit, since you need that really thick poofy crust. You can tell right off that the Plain and Garlic & Herb Dough both come from the same supplier. While I don’t know that it’s the same supplier for all TJ’s in the US, the ones available here come from Monrovia California. Sadly, there’s zero information on Trader Joe’s website about these pizza doughs (at least at the time of writing), so there wasn’t much more I could learn.

At the same time, I didn’t know if it would work at all. I was worried that the preservatives would inhibit the proofing and I’d end up with a too-thin crust. I was SO worried, the first time I just made a focaccia and didn’t even bother to make the sauce!

Turns out there was nothing to worry about:

Trader Joe’s Plain Pizza Dough

The Trader Joe’s plain pizza dough (made in Monrovia California), in its yellow/red packaging, was more forgiving and easier to shape. It didn’t require as much time to reach room temperature and still handled well. While it didn’t grow a whole lot while proofing on the counter top, when baked, this dough puffed up impressively, creating a wonderfully airy crust that was a joy to bite into.

Trader Joe’s Garlic & Herb Dough

My one critique of the Plain dough is that I found it was lacking in flavor – and in a thick crust pizza like a Detroit, there’s a LOT of crust.

What sets this dough apart from Trader Joe’s plain doughs is the depth of flavor. The garlic and herb infusion is aromatic and savory, elevating the crust to more than just a base for toppings. It seems a perfect choice!

Especially, if you’re just making Focaccia like I did in my first experiment.

Did I Make a Great Detroit-Style Pizza with Trader Joe’s Pizza Dough?

Detroit-style pizza is usually quite high hydration and requires a long fermentation time. TJ’s dough isn’t all that high in hydration and obviously there’s some sort of built-in fermentation control.

I really questioned whether or not this would work.

The result was an extremely “focaccia-like” dough with lots of air pockets – pretty much exactly like a Detroit! My first time, I used the same cooking temperature suggested on the packaging (475F). That was probably my biggest mistake since the bottom and side crust didn’t get that “almost burnt” texture that defines a Detroit.

Typical Detroit is cooked at 500F (sometimes higher) and I should have done that here.

The Caveats to My Trader Joe’s Pizza Dough Experiment

One important caveat to consider in my experiment with Trader Joe’s pre-made pizza doughs is the fermentation of the dough between when it was made and when I made the pizza. When pizza dough is stored in the fridge, it naturally ferments at a slower rate. This fermentation process affects the dough’s texture and flavor significantly. Ideally, a longer fermentation period can enhance the dough’s flavor and make it easier to work with.

In my case, I used the dough on the last day of the “Best Before” date. I thought that this would be a good test of whether the dough would have over-proofed (and then not risen) and still have the most flavor. I don’t think I got the benefit of extra cold-fermentation, but I also had no problems getting the rise I needed.

Sodium content and Additives: Something to be aware of

Both Trader Joe’s Plain and Garlic and Herb pizza doughs are fairly high in sodium at 350+ mg per 2 ounces. That’s 1,750 mg per person if you share a 12″ pizza with someone else = 75% of the total daily recommended daily values (and that’s just the crust). And yet, neither pizza crust taste salty. So, be a bit mindful of this if you’re watching your sodium intake.

Trader Joe’s pre-made doughs also include added ingredients like Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, and Folic Acid, alongside the typical dough ingredients. These additives play a crucial role in preserving the dough, but they probably also affect the dough’s behavior during shaping and baking. While I don’t have extensive experience with these additives, they are common in commercially prepared doughs to extend shelf life and ensure consistent results.

But what I can say is that the additives didn’t at all hinder making a great Detroit!

Making Detroit-Style Pizza with Trader Joe’s Pizza Dough

To make a Detroit-style pizza in a 13″ x 10″ cake pan (which is what we typically do), you’ll need about 22 ounces of dough, which works out to about 1.5 packages of Trader Joe’s pizza dough. For this experiment, I used one full package of Plain and I had 6 ounces of left over “Garlic & Herb”, which was the perfect amount.

The key to success is letting the dough proof for 24 hours at room temperature. This step allows the dough to develop that characteristic airy texture reminiscent of focaccia. As I mentioned, I used dough that was on the last day of its “best before” date, and while I was initially concerned about over-proofing, it turned out beautifully.

How to Make Detroit Style Pizza

While almost all varieties of pizza are different spins on dough, sauce, and cheese, the standard Detroit style pizza recipe adds something unique to all three.

Making Detroit Style Pizza Crust with TJ’s Dough

Using TJ’s dough certainly makes this part a lot easier – simply measure out the right amount of dough and ball it! Again, you can use either the “Plain”, “Garlic and Herb”, or a mix of the two.

The Detroit Pizza Pan

A hallmark of the Detroit pizza is the pizza pan. Although apparently getting its roots from an automotive parts pan, today’s “standard” is a 10″ by 14″ black steel pan. Lloyds Pans seems to make today’s favored pan. You can find it on Amazon here for about $60.

Ooni also makes a great Detroit pan (with a lid!) also for $60.

However, you might also notice that this pan looks very much like a typical cake pan. Practically speaking, the biggest differences are the size (a cake pan is typically 9″ by 13″) and cake pans often have a non-stick coating.

Even if you don’t have a cake pan, any tall-edge pan will allow you to make this pizza.

Because not everyone is going to choose to shell out $60 for a pan with only one use, we’re going to make this recipe based upon the standard cake pan.

If in fact you do have a 10″ x 14″ pan, you’ll need about 15% more of everything – meaning about 25 or 26 ounces of dough. I’ve included the ratios in the notes at the end of the recipe card.

What You Need to Make This Detroit Style Pizza Recipe

• Pizza pan (in this recipe, we will use a standard 9″ x 13″ cake pan)
• 20 ounces of pizza dough (I recommend referring to our copy-cat version of Tony Gemignani’s Master Dough recipe)
• 1 tablespoon of salted butter
• 1/2 tablespoon of olive oil
• Detroit pizza sauce (instructions below):
  • 11 ounces of canned pureed high-quality tomatoes
  • 4 ounces of canned tomato paste
  • 1 teaspoon olive oil
  • 1 generous pinch of flaked sea salt
  • 1 generous pinch of dried oregano
• Cheese:
  • 2 cups of Wisconsin Brick cheese (or Munster as a substitute)
  • 1.5 cups of white cheddar cheese
• Additional toppings as garnish after cooking (use to your taste):
  • 18 slices of Pepperoni (optional)
  • Dried oregano
  • Grated Pecorino Romano cheese

How to Prepare this Detroit Style Pizza Recipe

Preparing Detroit Style Pizza Crust

• For a 13″ x 9″ pizza pan, I recommend using 22 ounces of Trader Joe’s pizza dough.
• Remove the dough from the packaging and form into a ball.
• Take 1 tablespoon of cold butter and smear the inside of the cake pan – use your fingers to smear the entire pan, including all the way up the sides (this is important). Although most bakers suggest using unsalted butter, I have found the crust tastes better with salted butter (but I like salt).
• Add 1 teaspoon of olive oil to the center of the pan and smear that around the pan also.
• Gently tip the dough into the center of the pan.
• Gently lift and flip the dough to coat the dough in olive oil.

• Using your fingers, “piano” the dough to spread it from the center of the dough towards the edges and corners. It won’t cover the pan and it will spring back a bit – that’s okay. Don’t over work the dough trying to stretch it too much.
• Let the dough rest uncovered in a relatively warm place in the kitchen for 1 hour (about 80 degrees is optimal). If your kitchen is warmer or cooler, it will change the total proofing time.

• After that 1 hour, again piano the dough to spread it to the edges and corners. Be even more gentle and again, don’t overwork the dough. Even if it doesn’t extend to the corners, the pizza will still be great. It’s more important that you don’t let all of the gasses out of the dough.
• Let the dough rest again for another 1.5 hours. The dough should continue to grow and fluff up to fill the pan this time.

• Gently flip the dough over so both sides are oiled.
• Gently using the fingers of both hands, press the dough outward (not pulling) to stretch the dough into an oval.
• Cover the pan on the countertop for 8 to 12 hours.

Halfway Through Proofing: Stretch the Dough

• Uncover the dough and gently, using the fingers of both hands, press the dough outward (not pulling) to stretch the dough towards the edges of the baking sheet. The dough won’t likely get all the way to the edges this first time. Don’t tear the dough trying to get to the edges, but try to get it about the right shape of the pan.
• Recover the dough and let rest for another 12 to 16 hours (total of 24 hours) at room temperature.

The Next Day – Get Started

• An hour before you’re ready to cook the pizza, turn on the oven to 500 degrees. If you have a pizza stone or a pizza steel, put them in before preheating the oven.
• Now can grate the cheese:
  • 2 cups of Wisconsin Brick cheese (or Munster)
  • 1.5 cups of white cheddar cheese
• Now make the Detroit Pizza Sauce, as described below.

Detroit Pizza Sauce Recipe

Because it uses both tomato paste and tomato sauce, Detroit pizza sauce is quite thick and tangy often with plenty of oregano. We enjoy making extra sauce to dip the pizza in since most bites of pizza actually won’t have any sauce.

How to Make Detroit Style Pizza Sauce

• Open the can of crushed tomatoes. Use a spoon to check if they are crushed very fine and smooth: if so, then you don’t need to blend them. If they are chunky or you are using whole peeled tomatoes, you’ll want to blend the sauce.
• Mix the ingredients in a sauce pan:
  • 14 oz. crushed tomatoes
  • 4 oz. (1/2 cup) tomato paste
  • 1 teaspoon olive oil
  • 1 generous (3-finger) pinch of dried oregano
  • 1 regular pinch of fine sea salt (to taste)
• Just before putting the pizza in the oven the second time, begin to simmer the sauce at low heat.

Cooking Detroit Style Pizza

With the oven all the way up to 500F, the dough fully proofed, cheese grated, and the sauce ready – you’re ready to bake.

• Insert the pizza dough & pan in the oven. If you have a pizza stone or pizza steel, put the pan directly on it.
• Cook for 6 minutes
• Remove the pizza pan from the oven and set on top or on a wooden cutting board.

• Sprinkle the white cheddar cheese around the outside of the pizza and up against the edges of the pan. The cheddar will essentially melt against the edge of the pan and some will run behind the dough when it goes back in the oven.

• Next sprinkle the Brick (or Munster) cheese over the rest of the top of the pizza trying to cover all of the visible dough evenly.

• Rotate the pizza 180 degrees from how it came out of the oven and place it back in the oven on the oven rack.
• Cook for 7 minutes and begin to simmer the pizza sauce. If you are going to add pepperoni, get it out and ready.
• Remove the pizza from the oven again.
• If you are adding Pepperoni, distribute it in three rows along the long-side of the pizza (both edges and the middle).
• Use soup spoon and place the pizza sauce in two long stripes along the length of the pizza. Depending on how much sauce you like, you can use more or less sauce, but a good guideline is to make 1″ wide “racing stripes” of sauce between the pepperoni.

• Again, rotate the pizza pan and return the pizza to the oven (on the pizza stone again, if you have one).
• Cook for 5 more minutes and then turn off the oven. Check the top of the pizza. If it’s still yellow or lightly brown, you can leave the pizza in the oven for another 2-3 minutes with the temperature off.
• Once the cheese is starting to brown, remove the pizza pan from the oven.
• While the cheese is still bubbling and hot, use a plastic spatula to separate the pizza from the pan. Once the spatula can go around the entire pizza, use the spatula to lift and slide it out of the pan onto a large cutting board. As the cheese cools, it will harden and make the pizza much harder to remove – so do this step quickly.
• Allow the pizza to rest for about 3-5 minutes so that the cheese can harden before cutting. While waiting, put the extra sauce into ramekins or bowls for dipping.
• Cut the pizza into slices or squares.
• Add additional Oregano and grated Pecorino cheese to taste.

Tips and Tricks for Detroit-Style Pizza with Trader Joe’s Pizza Dough

1. It may say 475F on the packaging but this pizza cooks to the proper texture at 500F.
2. Without question, the most important tip with this pizza is to get it out of the pan before the cheese hardens to the sides. That means having a cutting board and your spatula ready! If you’re using a non-stick cake pan, you will want to use a plastic spatula to prevent permanent scratches in the pan.
3. Once the pizza is out of the pan, give it time for the cheese to firm up before cutting.
4. Since Wisconsin Brick cheese is not found everywhere, we’ve found Munster to be a good alternative.
5. When warming up the sauce, you don’t want to “cook it” in the skillet. Just warm it up. Keep it warm until the pizza is finished and put out the extra sauce as a dip!
6. Pepperoni is totally optional, making this an easy vegetarian option.
7. To make a Vegan Detroit Style Pizza, you’ll need to substitute the butter with a high-heat oil applied liberally to the pan. The downside is that the oil won’t cling to the pan as well as butter. You’ll also want to change to vegan cheeses. Try using cashew milk mozzarella (or any very-melty cheese) in place of the Brick and Reine’s Vegan Cuisine Sharp Cheddar Nut Cheese for the edges.

TJ’s Detroit-Style Pizza: Calories & Sodium

There’s no getting around it. This pizza is high-octane and fully leaded. Sharing this pizza with 4 people is 854 calories per person (with pepperoni)! And there are a lot of carbs and a lot of fat. This pizza is actually a great choice to use as an appetizer. We like to cut it into 14 or 16 small pieces and serve it as finger food at a party. Especially with some extra sauce for dipping!

And, again just keep in mind that the dough is already pretty heavy on the sodium – adding cheese, the salt in the sauce, plus the pepperoni adds even more!

February 17, 2025