In this episode of Cooking with Coyote, Pittsburgh-based chef and influencer Ryan Peters—best known for his pasta-making expertise—steps outside to fire up the Coyote Hybrid Pizza Oven and create a Detroit-style pizza masterpiece. With its signature thick crust, crispy cheese edges, and robust flavors, this pizza is a showstopper.

Ryan walks us through the full process—from crafting the perfect dough to using the frico technique for that iconic caramelized cheese edge and experimenting with a variety of toppings to satiate your taste. Using the Coyote Hybrid Pizza Oven, he demonstrates how precise temperature control and multi-fuel functionality can take pizza-making to the next level.

What Makes Detroit-Style Pizza Unique?

Unlike traditional Neapolitan or New York-style pizzas, Detroit-style pizza is baked in a deep rectangular pan, giving it a thick, airy crust. The signature frico crust—achieved by lining the edges with cheese before baking—creates a crispy, caramelized border that makes every bite irresistible. Sauce is typically added after baking, allowing the toppings and crust to take center stage.

Crafting the Perfect Dough

The foundation of any great pizza is the dough, and Ryan shares his expert approach. While the full recipe and step-by-step instructions can be found here, keep reading for some key takeaways from his method:

  • Let the dough ferment for 24-48 hours for optimal flavor development.
  • Using malt powder enhances the texture and color of the dough
  • A slow mix of ingredients, including high-protein flour, cold water, and olive oil, creates a well-structured dough.
  • Once prepared, the dough should be proofed for at least 12 hours before use.

Sauce Simplicity

Ryan’s pizza sauce is all about freshness and simplicity. He uses crushed tomatoes, dried herbs, and his homemade garlic olive oil, balancing flavors without overcomplicating the process. The sauce is never cooked beforehand—only warmed right before adding it to the pizza, preserving its bright, fresh taste.

Prepping the Dough for Baking

Once the dough is proofed and portioned, it’s time for a par bake—a crucial step for achieving the pizza’s signature structure.

  1. The dough is stretched into a deep square pan coated with garlic olive oil.
  2. It’s baked at 300°F for 5-10 minutes in the Coyote Hybrid Pizza Oven.
  3. This partial bake sets the crust, ensuring a crisp bottom and airy interior.

Creating the Frico Edge

One of the signatures of the Detroit Style Pizza is that crispy, cheesy edge on the crust. Before adding toppings, Ryan sprinkles freshly grated cheddar cheese along the edges of the par-baked dough. As it bakes, this cheese caramelizes against the pan, creating the iconic crispy frico crust that makes Detroit-style pizza so special.

Building the Pizzas

Detroit-Style Veggie Supreme Pizza

Ryan’s first creation is a vibrant, flavor-packed veggie supreme pizza featuring:

  • Red onion, baby portabella mushrooms, cherry tomatoes, mini bell peppers, and Kalamata olives.
  • A base of shredded mozzarella and provolone.

Pro Tip: Ryan prefers to use mini bell peppers in his pizza toppings because they have a slightly sweeter taste which adds a nice contrast to the entire slice.

Baking & Final Touches

  • The pizza is baked at 550°F for 8-10 minutes in the Coyote Hybrid Pizza Oven.
  • After baking, the signature post-bake tomato sauce is spooned over each slice.
  • A final dusting of freshly grated Parmigiano-Reggiano ties everything together.

Detroit-Style Pepperoni, Hot Honey & Burrata Pizza

For those who love a combination of savory, sweet, and creamy, Ryan’s second pizza delivers:

  • Pepperoni as the primary topping before baking.
  • A base of shredded mozzarella and provolone.

Baking & Final Touches

  • Baked at 500°F for 8-10 minutes.
  • Once out of the oven, it’s topped with burrata, basil pesto, and fresh Parmigiano-Reggiano.
  • A light drizzle of hot honey adds the perfect finishing touch.

Pro Tip: Using ingredients that contrast temperature and texture make for the most enjoyable pizza experience.  Pairing that cool and creamy burrata on top of the hot and crispy pepperoni help achieve that. 

The Power of the Coyote Hybrid Pizza Oven

Throughout the cooking process, Ryan highlights why he loves using the Coyote Hybrid Pizza Oven:

  • Gas-powered efficiency for quick heat-up times.
  • Multi-fuel versatility—use wood for a traditional smoky flavor.
  • Precision temperature control, making it easy to adjust for different styles of pizza.

Try These Recipes at Home

Ready to recreate these Detroit-style pizzas in your own backyard? Find the full step-by-step recipes and ingredient lists here, and discover how the Coyote Hybrid Pizza Oven can elevate your outdoor cooking experience.

For more Cooking with Coyote episodes, stay tuned to our blog and follow us on social media for the latest recipes and chef collaborations!