Mini Detroit

Name: Mini Detroit-Style Pizza (Mini Loaf Pan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb pizza dough, store-bought; 1 cup pizza sauce; 2 cups shredded low-moisture mozzarella cheese; 1/4 cup mini pepperoni; 1 jalapeño, sliced; 1/4 cup grated Parmesan cheese

Mini Detroit-style pizzas are rectangular, crispy-crusted pizzas made in mini loaf pans with store-bought dough and topped with mozzarella, sauce, and custom toppings. They deliver authentic Detroit pizza texture in a fun, individual-sized format.

🌍American 🏷️Detroit-style pizza 🏷️Mini pizza 🏷️Pizza 🏷️Pepperoni Jalapeño

🏷️

🏷️Cheesy

-0:00

theinternetfoodieonTikTok

Total

30 min

Servings

6

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by theinternetfoodie

-0:00

theinternetfoodieonTikTok

Ingredients

1 lb pizza dough, store-bought
1 cup pizza sauce
2 cups shredded low-moisture mozzarella cheese
1/4 cup mini pepperonioptional
1 jalapeño, slicedoptional
1/4 cup grated Parmesan cheese

6 Ingredients

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Instructions

1
Press portions of pizza dough into each cavity of a mini loaf pan.
2
Spread a layer of pizza sauce over each piece of dough.
3
Top generously with shredded mozzarella cheese, making sure to get some along the edges for a crispy crust.
4
Add your desired toppings, such as mini pepperoni or sliced jalapeños.
5
Finish with a layer of grated Parmesan cheese over all the pizzas.
6
Bake in a preheated oven until the cheese is bubbly and golden, and the edges are dark and crispy.
7
Remove from the oven and let cool for a few minutes on a wire rack before serving.

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Tips & Notes

Pro tips

Oil the mini loaf pans generously before adding dough — this creates the signature crispy, caramelized edges Detroit pizza is known for.
Spread sauce and cheese to the edges of the pan so they caramelize and crisp during baking.
Bake until the cheese is bubbling and the crust edges are deep golden brown (12-15 minutes); under-baking results in a soft rather than crispy crust.
Let pizzas cool for 2-3 minutes in the pan before turning out — they'll firm up and hold their shape.

Substitutions

Low-moisture mozzarella → whole milk mozzarella (will be slightly less crispy)
Pizza sauce → marinara or no-cook tomato sauce (adjust salt to taste)
Mini pepperoni → cooked sausage, caramelized onions, or roasted garlic (keep topping coverage light)

Storage & make-ahead

Store cooled pizzas in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5-7 minutes until the crust crisps and cheese melts.