Personal-Sized Bolognese Detroit Pizza

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Bolognese Detroit pizza

Bolognese Mini Detroit Pizza

I'm honestly stumped at how this isn't a more common thing. We all know how incredible a proper, slow-simmered bolognese can be – especially ones that include pancetta and red wine. Yet, we hardly ever see it on pizza! The sauce is the shining star on this personal-sized Detroit pizza.
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Pizza Style: Detroit
Oven Type: Home Oven, Outdoor Pizza Oven
Prep Time: 15 minutes
Cook Time: 10 minutes
Proof Time: 2 days
Total Time: 2 days 25 minutes
Servings: 4 people
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  • 1 6”x6” Detroit Style Pan We used a Lloyd's Pan, often considered one of the best out there for commercial or home use. Other types of pans can be used, but will lack the proper crust-forming characteristics of Detroit style pizza.


Bolognese Sauce


  • 2 oz Whole Milk Low Moisture Mozzarella (freshly shredded, or if you use bagged just make sure to rinse the starch off first). 50% of your total cheese.
  • 2 oz Brick cheese 50% of your total cheese. If you can't find Brick cheese, you can sub for Monterey Jack, cheddar, or just mozzarella.
  • Parmesan cheese, grated, to taste
  • Fresh Basil
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  • Begin by preparing your dough the day before. Let it cold ferment in the pan, according to the recipe instructions above, overnight.
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  • Preheat the pizza oven to 700 degrees F; alternatively, preheat your kitchen oven to the max 550F with a pizza stone. 


  • Place the pan (with pizza dough) onto the pizza stone and bake for 5 minutes (3 minutes for pizza oven). If you do not own a pizza stone, place the pan on the bottom of your oven (not a rack) and bake for 5 minutes.
  • Carefully remove the hot pan from oven. Remove the dough from the pan and place onto a wire rack, allowing it to briefly cool, about 5 minutes.
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Toppings, in order; then bake.

  • Put the dough back into the pan and add the shredded mozzarella, ensuring most of it touches the edge of the pan. Then add the Brick cheese.
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  • Spoon on the Bolognese sauce on top of the cheese.
  • For home ovens: place pizza in oven for another 7 minutes on the stone. (toss the broiler on for the final minute or two if the cheese is not browning fast enough).
    For outdoor pizza ovens: bake for 4-5 minutes, rotating pan halfway through, and covering with tinfoil if browning too quickly.
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  • Remove from oven and use a thin metal spatula along the edges to separate the pizza from the pan. Slide onto a wire rack to rest for 3 minutes. Top with grated parmesan and fresh basil.
    Slice, and enjoy.
    Bolognese Detroit pizza
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