Casa M Detroit-Style Pizza 10"x14".
Coconut-oil frico Detroit. 70% hydration, block cheese to the walls, sauce stripes on top. Two-stage convection + flame-off Ooni bake for a fried bottom. FIELD-TESTED 2026-07-05 with more than 8 square feet of pizza in one epic stretch spanning three styles, three sauces, three topping bases, and double attendance at the last minute!
Coconut-oil frico Detroit. 70% hydration, block cheese to the walls, sauce stripes on top. Two-stage convection + flame-off Ooni bake for a fried bottom. FIELD-TESTED 2026-07-05 with more than 8 square feet of pizza in one epic stretch spanning three styles, three sauces, three topping bases, and double attendance at the last minute!
Ingredients
FOR THE DOUGH (2× 10"×14", 490 g balls)
- 560 g bread flour (King Arthur)
- 392 g water (70%)
- 11 g fine sea salt (2%)
- 11 g diastatic malt powder / LDMP (2%)
- 2.8 g instant dry yeast (0.5%, overnight cold ferment) — or 5.5 g same-day
- Coconut oil, for the pans
FOR EACH PAN
- 9 oz block cheese, cubed (Wisconsin brick, Muenster, chihuahua, or colby-jack)
- 3 oz low-moisture mozzarella, shredded
- 3 oz Italian sausage (browned + drained) or pepperoni
- 1/2 cup cooked pizza sauce
- 1 Tablespoon Casa M Spice Co® Chain Reaction® (worked into the sauce)
Method
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01
Build the dough
15 minMix flour, water, salt, malt, and yeast to a shaggy mass. Rest 15 minutes, then knead until smooth and elastic. Ball it, oil it lightly, cover. The malt feeds the crust's color and crisp—don't skip it.
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02
Cold ferment
overnightRest the dough in the fridge overnight at 0.5% yeast, then pull it 4–5 hours before you bake. A slow cold rise beats a fast warm one every time. Short on time? Bump to 2% yeast and warm-proof about two hours.
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03
Press and proof
2hCoat the steel pans with coconut oil, walls and all. Press one ball into each, working it to the corners with flat fingers; if it fights back, rest 15 minutes and press again. Proof in the pan about two hours, until puffy and filling every corner.
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04
Load it up
5 minLay the sausage or pepperoni straight on the dough—it rides under the cheese so it stays juicy. Pack the cubed block cheese hard against all four walls (that's your frico), scatter the rest across the field, then finish with the shredded mozzarella.
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05
Two-stage bake
13–15 minConvection at 500°F, middle rack, 10 minutes to set the crumb. Then straight into a fully-heated Ooni with the flame OFF—20 to 30 seconds a side, rotating a full 180° between turns, until the cheese walls are deep gold and the bottom is fried mahogany.
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06
Release and stripe
2 minThe second it's out, run an offset around the walls to free the frico, lift it from the pan onto a rack, and lay three stripes of sauce down the length. Rest two minutes, cut into eight, serve.
From Mike's Notebook
Pack the block cheese so it physically touches all four walls before it goes in the oven — if there are gaps, you'll get soft edges instead of the shatteringly crisp frico crust that defines the style.
When using the Ooni finish, pull the pizza the moment you see the bottom corner through the rack go mahogany-brown, not golden — that deep fried color is what separates a proper DSP from a thick pan pizza.
If the dough keeps springing back during the corner press, walk away for a full 15 minutes and let the gluten relax before trying again rather than forcing it, or you'll bake uneven thickness with thin centers and thick edges.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
The finished dish — 5 photos.
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