Copycat Jet’s Detroit-Style Deep Dish Pepperoni Pizza Recipe

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Copycat Jet’s Pizza Detroit-Style Deep Dish Pepperoni Recipe


Copycat Jet’s Detroit-style deep dish pepperoni pizza with crispy cheese edges, thick crust, sauce on top, and curled pepperoni slices.
Bite into crispy cheese corners, airy crust, and spicy pepperoni cups under rich tomato sauce with this cozy copycat Jet’s Detroit-style pizza.

If you love thick, crispy, cheesy corner pieces and those little cups of pepperoni that get browned and slightly crunchy on top, this one is for you. This copycat Jet’s Pizza Detroit-style deep dish pepperoni recipe brings that same cozy pizza-night feeling right into your home kitchen.

Detroit-style pizza has a look all its own. It’s baked in a pan, has a soft and airy inside, a golden crust, cheese pushed all the way to the edges, and sauce layered over the top. It’s hearty, satisfying, and honestly hard to stop eating once you start. If you’ve ever wanted to make a Jet’s Pizza inspired deep dish pepperoni pizza at home, this recipe keeps things simple and doable.

What Is Jet’s Pizza Known For?

Jet’s Pizza is a well-known pizza chain that started in Michigan in 1978. It built a loyal following with its Detroit-style pizza, which is famous for its deep, rectangular shape and crispy cheese-lined edges. For many fans, Jet’s is all about that contrast: fluffy crust inside, crunchy edge outside, rich tomato sauce, gooey cheese, and bold pepperoni flavor.

The restaurant has become iconic because it leans into what makes Detroit-style pizza special. It’s not trying to be thin crust. It’s not trying to be New York style. Instead, it gives you a pan pizza with a buttery bite, a crisp edge, and a thick, satisfying base that feels like comfort food in every slice.

This dish is especially memorable because of the texture. The crust bakes up light and airy like focaccia, while the cheese along the edge turns deep golden and caramelized. Then the pepperoni curls up and gets little crispy rims that hold tiny pools of savory oil. It smells amazing while it bakes, and that first bite is rich, cheesy, and just a little crunchy.

Note: Jet’s Pizza is a trademarked brand, so this is a copycat recipe inspired by their Detroit-style deep dish pepperoni pizza, not the official restaurant recipe.

Why You’ll Love This Copycat Detroit-Style Pizza Recipe

  • Big pizza flavor with simple grocery store ingredients
  • Crispy cheese edges that taste like the best part of the pie
  • Beginner-friendly steps with clear directions
  • Great for family pizza night or game day
  • Easy to customize with other toppings if you want

I love making this on weekends when everyone is hungry and hanging around the kitchen. It feels a little special, but it’s still easy enough to pull off without stress. And if you’ve never made Detroit-style pizza at home before, don’t worry. Think of it as somewhere between homemade bread and pan pizza. Once you do it once, it gets much easier.

Ingredients

Serves: 6 to 8

Prep time: 25 minutes active time, plus 2 to 3 hours rising time

Cook time: 15 to 18 minutes

For the dough:

  • 2 1/4 teaspoons active dry yeast, or 1 packet
  • 1 cup warm water, about 105°F to 110°F
  • 2 1/2 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 tablespoons olive oil, plus more for the pan and hands

For the sauce:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 can, 15 ounces, tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes, optional

For the pizza:

  • 12 ounces whole milk mozzarella, cut into cubes or thick shreds
  • 4 ounces Monterey Jack or brick-style cheese, shredded, for extra edge melt
  • 4 to 5 ounces pepperoni slices
  • 2 tablespoons melted butter, optional, for brushing the crust after baking

Pan recommendation: One 9x13-inch metal baking pan. A dark metal pan works especially well for a crisp crust.

Approximate Nutrition Per Serving

Based on 8 servings, approximate values only:

  • Calories: 390
  • Protein: 17g
  • Carbs: 31g
  • Fat: 21g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 760mg

Nutrition will vary depending on the brand of cheese, pepperoni, and flour you use.

How to Make Copycat Jet’s Pizza Detroit-Style Deep Dish Pepperoni

Step 1: Wake up the yeast.

In a large mixing bowl, stir together the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes. It should look a little foamy on top. If nothing happens, your yeast may be old or the water may have been too hot or too cool.

Step 2: Make the dough.

Add the bread flour, salt, and 2 tablespoons olive oil to the bowl. Stir with a wooden spoon until a shaggy dough forms. It will look rough and sticky, and that’s exactly what you want. Detroit-style dough is wetter than some other pizza doughs. That moisture helps create the soft, airy crumb.

Step 3: Knead lightly.

You can knead it by hand for about 5 minutes or use a stand mixer with a dough hook for 3 to 4 minutes. The dough should become smoother but still feel a bit tacky. Try not to add too much extra flour. A sticky dough is part of the magic here, kind of like a soft pillow that puffs up in the oven.

Step 4: First rise.

Drizzle a little olive oil over the dough and turn it to coat lightly. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for 1 to 2 hours, or until doubled in size.

Step 5: Make the sauce while the dough rises.

Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Don’t let it brown. Stir in the tomato sauce, tomato paste, oregano, basil, onion powder, sugar, salt, pepper, and red pepper flakes if using.

Let the sauce simmer gently for 10 to 15 minutes, stirring now and then. You want it a little thicker than basic pasta sauce so it sits nicely on top of the pizza. Set it aside to cool.

Step 6: Oil the pan well.

Pour 2 to 3 tablespoons olive oil into your 9x13-inch pan. Don’t skimp here. This helps create that signature fried, crisp bottom crust. Spread the oil all around the bottom and corners.

Step 7: Stretch the dough into the pan.

Transfer the dough into the oiled pan. Oil your hands lightly so the dough doesn’t stick to you. Gently press and stretch it toward the corners. If it keeps springing back, let it rest for 10 minutes, then try again. Dough can be stubborn at first, like a rubber band, but resting helps it relax.

Step 8: Second rise.

Once the dough is stretched close to the corners, cover the pan loosely and let it rise for 30 to 45 minutes. It should look puffier and fill the pan more fully.

Step 9: Preheat the oven.

Heat your oven to 500°F. If your oven runs hot, 475°F also works. A very hot oven is key for getting the crust crisp before the inside dries out.

Step 10: Add the cheese all the way to the edges.

This is one of the biggest secrets to a good Detroit-style deep dish pizza recipe. Scatter the mozzarella and Monterey Jack evenly over the dough, making sure some cheese touches the edges of the pan. As it bakes, that edge cheese melts, sizzles, and turns into the caramelized crust everyone fights over.

Step 11: Add the pepperoni.

Layer the pepperoni slices over the cheese. You can use as much or as little as you like, but a generous layer gives that classic pizzeria look and flavor. If you love those crisp little pepperoni cups, place some slices slightly overlapping.

Step 12: Spoon the sauce on top.

Instead of spreading sauce under the cheese, spoon it in thick stripes or small rows across the top. That top-sauce style is a classic Detroit pizza move. It keeps the crust from getting soggy and gives each bite a bright tomato finish.

Step 13: Bake until deeply golden.

Bake for 15 to 18 minutes, or until the cheese edges are deep golden brown and the crust is cooked through. If needed, rotate the pan halfway through cooking for even browning.

Step 14: Check doneness carefully.

The bottom crust should be golden and crisp. If you want to be extra sure, carefully lift one corner with a spatula and check underneath. If the top looks done but the bottom needs more color, place the pan on the lowest oven rack for 1 to 2 more minutes.

Step 15: Rest, loosen, and serve.

Let the pizza rest for 5 minutes. Run a spatula or butter knife around the edges to loosen the caramelized cheese. Carefully lift the pizza out of the pan and transfer it to a cutting board. Brush the edges with melted butter if you want a richer finish. Cut into squares and serve hot.

Food Safety Tips

  • Use warm water for yeast, not hot water. Water over about 120°F can kill the yeast.
  • If you add any meat other than pepperoni, make sure it is fully cooked first.
  • For food safety, leftover pizza should be refrigerated within 2 hours.
  • Reheat leftovers until they reach 165°F in the center.
  • Store leftovers in an airtight container in the fridge for up to 4 days.

Tips for the Best Homemade Detroit-Style Pizza

  • Use bread flour if possible. It helps give the dough structure and chew.
  • Don’t fear the sticky dough. A wetter dough helps create that airy interior.
  • Oil the pan generously. This is what gives the crust that almost fried texture.
  • Push the cheese to the edges. That’s where the crispy magic happens.
  • Bake hot and fast. A high oven temperature makes a big difference.

If your first one isn’t perfect, don’t give up. Pizza is one of those things that gets better each time you make it. Even the “messy” ones usually taste amazing.

Easier Home Kitchen Shortcuts

Want to make this recipe even simpler? Here are a few easy ideas.

  • Use store-bought pizza dough: Let it come to room temperature before stretching into the pan.
  • Use jarred pizza sauce: Pick a thick sauce and season it with a little garlic powder and oregano.
  • Shred cheese from a block: It melts better than pre-shredded cheese, but both work.
  • Make it in a cast iron skillet: If you don’t have a 9x13 pan, use two smaller pans or a deep skillet.
  • Prep ahead: Make the dough the night before and let it rise slowly in the fridge.

If you’re cooking for a busy family, the overnight dough option is a lifesaver. The next day, it feels like dinner is already halfway done.

Allergy-Friendly and Diet Preference Modifications

One thing I love about homemade pizza is how easy it is to adjust for different needs. If someone at your table has an allergy or food preference, you still have options.

Gluten-free:

  • Use your favorite gluten-free pizza dough or gluten-free bread flour blend made for yeast baking.
  • Make sure your pepperoni, tomato sauce, and seasonings are certified gluten-free, since some brands may have hidden additives.
  • Gluten-free dough can be softer, so pressing it into a well-oiled pan works better than trying to stretch it like regular dough.

Dairy-free:

  • Use a dairy-free mozzarella-style shredded cheese that melts well.
  • Skip the butter finish or use melted vegan butter.
  • Double-check your pepperoni brand, since a few specialty brands may contain dairy-based flavorings.

Vegan:

  • Use vegan pizza dough, vegan cheese, and plant-based pepperoni.
  • Choose a tomato sauce without cheese or animal-based additives.
  • Add vegetables like mushrooms, onions, olives, or roasted red peppers for more flavor and texture.

Lower sodium:

  • Use low-sodium tomato sauce.
  • Reduce the pepperoni or swap in turkey pepperoni with lower sodium if available.
  • Use part-skim mozzarella and go a little lighter on the cheese.

Lower fat:

  • Use part-skim mozzarella and turkey pepperoni.
  • Reduce the cheese slightly while still keeping some at the edges for that classic crust.

Pork-free:

  • Swap the pepperoni for turkey pepperoni, beef pepperoni, or diced cooked chicken sausage.

Vegetarian:

  • Skip the pepperoni and use mushrooms, bell peppers, onions, black olives, or jalapeños.
  • A vegetarian version still works great because the crust and edge cheese do so much of the heavy lifting.

Paleo:

  • A true paleo version won’t be exactly the same because traditional Detroit-style pizza relies on flour and cheese.
  • For a paleo-inspired option, use a grain-free pizza crust, paleo pizza sauce, and compliant toppings like nitrate-free meat and dairy-free cheese substitute if desired.

Egg-free:

  • This dough is naturally egg-free, but always check store-bought pepperoni, cheese, and dough if substituting ingredients.

What to Serve With Detroit-Style Pepperoni Pizza

  • Simple green salad with Italian dressing
  • Caesar salad
  • Garlic knots
  • Roasted broccoli
  • Marinated veggies
  • Ranch or extra pizza sauce for dipping

If you’re hosting game day, cut the pizza into smaller squares and serve it like party food. It disappears fast.

How to Store and Reheat Leftovers

Let leftover pizza cool fully, then place slices in an airtight container in the fridge for up to 4 days.

For the best texture, reheat in a 375°F oven for 8 to 10 minutes or in a skillet over medium-low heat until hot. Microwaving works in a pinch, but the crust won’t stay as crisp.

If reheating from the fridge, make sure the pizza reaches 165°F in the center.

Final Thoughts

This copycat Jet’s Pizza Detroit-style deep dish pepperoni recipe is one of those meals that feels

Location: Georgetown, IN, USA

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