Let’s get real.
There’s something about Detroit-style pizza that grabs you by the collar and demands attention. Thick, airy crust with crispy edges — a dough that’s almost rebellious in its texture. Add BBQ chicken slathered in tangy sauce, and you’re onto a game-changer.
One Friday night, I tossed together this BBQ chicken pie for friends who usually swear by thin crusts. The room went quiet the second the first slice was pulled—a true mic-drop moment. The combo of smoked gouda melting into mozzarella, red onions crackling under a fresh cilantro scatter? No filler, all killer.
It’s not just pizza. It’s a mood—smoky, hearty, and unapologetically bold. Pull up a chair and let’s break down why this Detroit-style BBQ chicken pizza is the new king of casual dinners.
If you’re craving something hearty and flavorful, you should definitely try our Detroit Style BBQ Chicken Pizza for a crispy, cheesy, and boldly sauced treat.
Real Life Benefits of Making Detroit Style BBQ Chicken Pizza
- Quick turnaround time—pizzas are ready in just 40 minutes from start to finish, perfect for a weeknight hustle.
- The thick, airy crust holds up to hearty toppings without collapsing, so you get a satisfying bite every single time.
- BBQ chicken adds protein punch and smoky sass, making this more than just a pizza—it’s a full-on meal.
- Leftovers don’t lose their mojo; reheating in a skillet crisps the crust back to life like a charm.
- Fresh red onions and cilantro aren’t just garnish—they cut the rich cheese and sauce, balancing flavors like a pro.
Detroit Style BBQ Chicken Pizza
A delicious Detroit-style pizza featuring a thick, airy crust topped with tangy BBQ sauce, shredded mozzarella, smoked gouda, and tender BBQ chicken, finished with fresh red onions and cilantro for a perfect balance of smoky and savory flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
2 1/4 teaspoons active dry yeast
1 teaspoon granulated sugar
1 1/4 cups warm water (110°F/43°C)
2 1/2 cups bread flour
1 teaspoon kosher salt
2 tablespoons olive oil, plus extra for greasing
1 cup cooked chicken breast, shredded
1/2 cup barbecue sauce, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded smoked gouda cheese
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
Instructions
In a small bowl, combine the active dry yeast, granulated sugar, and warm water. Stir gently and let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the bread flour and kosher salt. Add the yeast mixture and 2 tablespoons of olive oil. Mix until a sticky dough forms.
Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
Lightly oil a 9×13 inch Detroit-style pizza pan or a similar rectangular baking pan. Place the dough in the pan and gently stretch it to fit the pan edges. If it resists, let it rest for 5 minutes and try again.
Cover the dough loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
Preheat the oven to 500°F (260°C).
Spread 1/4 cup of barbecue sauce evenly over the risen dough.
In a medium bowl, toss the shredded chicken with 1/4 cup of barbecue sauce until well coated.
Scatter the BBQ chicken evenly over the sauce-covered dough.
Sprinkle the shredded mozzarella cheese evenly over the chicken, then add the shredded smoked gouda cheese on top.
Arrange the thinly sliced red onions evenly over the cheese layer.
Bake the pizza in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown and the crust is crispy on the edges.
Remove the pizza from the oven and let it cool for 5 minutes.
Sprinkle the chopped fresh cilantro over the pizza before slicing and serving.
Explore more:
Dinner Recipes
Mastering Detroit Style BBQ Chicken Pizza
The Art of Dough: Nail That Iconic Thick, Airy Crust
I’ll give it to you straight—getting that Detroit-style crust right is half the battle won. The yeast and sugar combo wakes up your dough like a jolt of espresso on a sleepy morning. Bread flour? It’s the MVP here, packing enough gluten to hold that airy structure without collapsing under the weight of toppings. Kneading is your workout session—go for a solid 8 minutes by hand or 5 with a mixer, pushing and folding until smooth and elastic. Patience is clutch: when you stretch the dough into the greased pan, don’t fight it. If it snaps back, let it rest a bit—this is dough’s way of catching its breath. The 1 to 1.5-hour rise? Non-negotiable. That’s when your crust fills up with air bubbles, ready to puff into that signature light yet sturdy base. And hey—don’t skimp on oiling your pan; that’s what gives you those crispy edges that crackle with every bite.
Why BBQ Chicken Deserves More Than Just Slapping It On
Here’s the skinny: BBQ chicken isn’t just a topping; it’s the soul of this pizza. Tossing shredded chicken in barbecue sauce before layering ensures every bite bursts with tang and smoke—not some sad, dry shred lost in a sea of cheese. The sauce-to-chicken ratio? Crucial. Too much sauce and you drown your crust; too little and the chicken tastes like, well, chicken. The combo of mozzarella and smoked gouda works like a tag team—mozz’s stretch and melt, gouda’s smoky richness—they cuddle up with the BBQ chicken like old pals. Add thin red onion slices on top to cut through the richness with a subtle bite, and finish with fresh cilantro post-bake for a hit of brightness that wakes your palate up like an unexpected zing at the end of a slow burn.
Common Pitfalls & How to Dodge ’Em Like a Pro
Overcooked edges? Happens when your oven’s running hotter than advertised—invest in an oven thermometer if you’re constantly in doubt. Soggy crust? That’s usually sauce overload or skipping the olive oil pan-coat—remember, the oil creates a barrier that keeps the crust crispy, so don’t be stingy. Struggling with dough resisting stretch? That’s dough stress talking—let it rest longer, maybe 10 minutes at a time. And if your cheese slides off the pizza like it’s on a Slip ’N Slide, check your layering order: cheese needs to be on top of the chicken, not under it, to melt properly and hold everything together. Finally, don’t skip the 5-minute cool down post-bake—cutting into molten cheese is a rookie move that leads to a melty mess rather than neat slices. Trust me on that one.
Detroit Style BBQ Chicken Pizza – FAQs
- Can I use regular flour instead of bread flour?
- While you can substitute all-purpose flour, bread flour gives that chewy, resilient crust Detroit-style pizza is famous for—it’s worth the extra step if you can swing it.
- Is it okay to prep the dough the night before?
- Absolutely. Pop the dough in the fridge overnight after the first rise, then let it come to room temp before stretching. Slow fermentation adds a nice tang.
- Do I need to use smoked gouda, or can I skip it?
- Technically, yes or no. Smoked gouda adds a punchy smoky vibe that pairs perfectly with BBQ chicken, but mozzarella alone won’t let the pizza down.
- Can I make this pizza gluten-free?
- No. The recipe relies on bread flour’s gluten to create that airy, chewy crust. You’d need a specialized gluten-free flour blend and possibly a different technique to get close.
- What’s the best way to reheat leftover slices?
- Skip the microwave—it’s a crust killer. Instead, heat a skillet over medium heat, toss slices in, and cover for a few minutes until cheese bubbles and crust crisps up again. Trust me, it’s the OG method for reheating pizza.