Detroit-Style Sausage and Olive Pizza

A thick, fluffy Detroit-style pan pizza with crispy cheese edges, savory sausage, and a rich homemade tomato sauce, baked to golden perfection in a 9×13 pan.

This Detroit-style pan pizza features a thick, airy crust with irresistibly crispy edges, thanks to a generous layer of cheddar cheese baked right to the sides of a well-oiled 9×13 pan. Topped with a blend of sharp cheddar and whole milk mozzarella, savory sage sausage, and briny black olives, every bite is rich and satisfying. The homemade tomato sauce—simmered with garlic, oregano, and crushed San Marzano-style tomatoes—adds a vibrant, tangy finish when spooned over the hot, cheesy surface just before serving. Perfectly baked at high heat for golden, bubbly edges, this pizza delivers a bold and comforting flavor in every square slice.

Servings

4-6

Prep Time

~4 hours

Cook Time

15-20 minutes

Total Time

~5 hours

Ingredients

Dough (For a 9×13 Pan)

Yields one thick, fluffy crust with crispy edges.
260g (about 2 1/8 cups) bread flour
195g (about ¾ cup + 2 tbsp) warm water (90–100°F)
1 tsp instant yeast
1 tsp sugar
1 tsp salt
1 tbsp olive oil (plus more for pan)

Homemade Pizza Sauce (Detroit Style)

1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
½ tsp red pepper flakes (optional)
1 can (15 oz) crushed San Marzano-style tomatoes or tomato puree
½ tsp sugar
Salt and black pepper to taste

Toppings

1 lb Jimmy Dean Sage Pork Sausage
5 oz can of black olives
8 oz sharp cheddar, shredded or cubed
8 oz whole milk mozzarella, shredded

Instructions

Make the Dough: In a bowl, mix warm water, sugar, and yeast; let stand 5 minutes until foamy. Add flour and salt, stirring until dough comes together. Add olive oil and knead until smooth, 6–8 minutes. Place in a lightly oiled bowl, cover, and let rise 2–3 hours at room temperature (or overnight in the fridge). Generously oil a 9×13 pan, press dough edge to edge, and let rest 30–60 minutes to puff.

Cook the Sauce: In a saucepan, heat oil over medium. Sauté garlic, oregano, and red pepper flakes for 30 seconds. Add tomatoes and sugar; simmer 20–30 minutes until thickened. Season with salt and pepper, then let cool slightly.

Prepare Toppings: Brown sausage in a skillet until fully cooked and crumbly, then drain excess grease. Once dough has risen in the pan, layer cheddar cheese to the edges for crispy corners, followed by mozzarella. Scatter sausage and black olives evenly over the top.

Bake & Finish: Preheat oven to 500°F (or as high as it goes) with a rack on the lowest setting. Bake 13–16 minutes, until edges are browned and bubbly and cheese is golden. Let cool 2–3 minutes, then loosen edges with a spatula. Spoon warm sauce in stripes or dollops over the top, slice into squares, and serve hot.