Mini Detroit Pizzas (Biga Method)
There's something especially satisfying about Detroit-Style pizza in miniature. You still get the crips, caramelised edges, the soft open crumb, and that indulgent cheese-to-the-sides finish, but in a format that's perfect for sharing, experimenting, or serving a table full of different toppings.
This version uses a biga-led dough, which takes a little planning but rewards you with depth of flavour, structure, and a crumb that is light without being fragile. Paired with a slow-cooked tomato sauce designed specifically for Detroit pizza, these minis deliver serious flavour in a small package.
The Dough (and why biga matters)
Using a biga gives this dough strength without heaviness. It improves flavour, creates a more open crumb, and helps the dough hold its shape during a long proof in the pan - all ideal for Detroit-style pizzas, but especially for smaller ones.
Biga (80% - made 24 hours ahead)
- 400g Caputo 00 flour
- 180g water
- 2.2g Caputo active dry yeast
1. Roughly mix everything until just combined. You're not looking for smoothness here - shaggy, uneven dough is just right.
2. Cover and refrigerate for 24 hours. During this time, the dough slowly ferments, developing flavour and strength without becoming overly acidic.
3. After 24 hours, remove the biga from the fridge and place it in your mixer bowl with:
- 100g Caputo 00 flour
- 170g water
4. Mix until the dough comes together, then add:
- 10g olive oil
- 15g salt
5. Continue mixing until everything is incorporated and the dough feels cohesive and elastic.
6. Remove the dough from the mixer and transfer it to a lightly oiled work surface. Using the slap-and-fold method, strengthen the dough. This builds structure without overworking the dough, keeping the crumb light and airy:
- Slap and fold the dough
- Rest for 20 minutes
- Repeat three times in total
7. Generously oil your mini-Detroit pans. Don't be shy, the oil is essential for flavour and for that characteristic crisp base.
8. Divide the dough into 40g portions and place one portion in each tin.
9. Lightly oil the top of the dough, then cover with a wooden board. Leave to proof at room temperature for around 4 hours, until the dough is soft, relaxed and has spread gently towards the edges of the tins.
While the dough is proofing, make some sauce...scroll down for the recipe.
Dimpling (the most important step)
Once the dough has proofed, wet your fingers and gently press down into the dough, just as you would with focaccia. Be confident but gentle - you're shaping the dough, not knocking all the air out.
This step redistributes air evenly, prevents large bubbles from forming during the bake, helps the dough fill the tin and allows olive oil to pool and crisp the base.
First bake
Heat your oven to the highest possible setting and bake the dough plain, without any toppings, for 10 minutes. You're looking for the dough to fully set with a light golden colour, but not deeply coloured.
Remove from the oven and allow it to cool until it's just warm to the touch. This short rest helps the crumb settle and ensures the cheese melts evenly later.
Cheese first, sauce second
Detroit-style pizzas traditionally layer cheese first, then sauce, and this order really matters for both texture and flavour.
Once cooled, cover each mini pizza generously with cheese, pushing it right to the edges of the tin. A mix of red cheddar and mozzarella works beautifully here, encouraging all those caramelised edges.
Spoon or pipe the tomato sauce over the cheese. Return to the hot oven for 8 minutes, until the cheese is bubbling and beginning to caramelise around the edges.
Releasing and finishing
Remove from the oven and allow the pizzas to crisp in the tins for a couple of minutes. Carefully release each min-Detrot and transfer to a cooling rack.
Finish with a little extra tomato sauce, some grated parmesan and a spoonful of basil pesto.
These mini-Detroit pizzas are deeply comforting, wonderfully indulgent, and surprisingly versatile. They're ideal for sharing boards, casual dinners, or experimenting with different toppings without committing to a full-size pan.
Take your time with the dough. Trust the fermentation. Never skip the dimpling. Small pizzas. Big reward!
The Sauce
Detroit pizza sauce should be rich, slightly sweet, and cooked - designed to sit on top of the cheese without soaking into the crumb. This recipe can be made ahead and kept in the fridge until you're ready to bake.
- 1 onion, finely chopped
- 15g olive oil
- 15g butter
- 75g tomato puree
- 1 tin of high-quality crushed tomatoes
- 1 heaped teaspoon chopped fresh basil
- 10g honey
- 5g salt
- 120ml water
1. Gently fry the chopped onion in the olive oil and butter over a low heat. Take your time here, you want the onion soft and sweet, with just a little colour beginning to develop.
2. When the onion just starts to brown, add the tomato puree and cook for a few minutes. This removes the raw taste and deepens the overall flavour.
3. Add the crushed tomatoes, chopped basil, honey, salt and water. Stir well, then allow the sauce to simmer gently until thickened.
4. Remove from the heat and leave to cool completely. Once cool, blitz the sauce in a blender until smooth. Set aside.
