Personal-Sized Bolognese Detroit Pizza

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.
    Untitled 3.1.1

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

Written by Derek Gaughan

Derek Gaughan is the Founder and Content Lead for Pala Pizza. He's been featured in PMQ Magazine, The Washington Post, and Home & Gardens. Derek holds an MBA from Pennsylvania State University and is a trained pizzaiolo, specializing in New York style, Neapolitan, and Detroit pizzas.

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