If you’re craving that iconic Jet’s Pizza dough – the foundation of their famous Detroit-style square pizza with its light, airy center and ultra-crispy, caramelized edges – this copycat Jet’s Pizza dough recipe is your ticket to homemade perfection.
Jet’s signature Detroit-style crust stands out from traditional deep-dish thanks to its pillowy interior and fried-like bottom from generous corn oil in the pan.
This easy-to-follow recipe recreates those addictive qualities using simple pantry staples, delivering a thick yet fluffy dough that’s perfect for loading with cheese to the edges.
Whether you’re a fan of Jet’s classic pepperoni or building your own masterpiece, mastering this Jet’s Pizza dough ingredients and technique will bring that Michigan chain flavor right to your kitchen.
What Does Jet’s Pizza Dough Taste Like?
This copycat Jet’s Pizza dough delivers a uniquely satisfying experience: the exterior boasts a golden, crunchy fry from the corn oil “frying” the bottom and sides during baking, while the inside stays remarkably light and airy with subtle chewiness – almost focaccia-like but distinctly pizza.
There’s a mild sweetness from a touch of sugar that balances the savory salt, without overpowering, and the high-heat bake creates those signature caramelized cheese frico edges that are irresistibly crispy and cheesy.
Overall, it’s rich yet not heavy, with a buttery corn oil aroma that makes every bite addictive and distinctly Jet’s Detroit-style.
Jet’s Pizza Dough Recipe Ingredients
For the Jet’s Pizza Dough
- 2 ¼ cups (280g) all-purpose flour (or a blend of bread flour and all-purpose for extra structure)
- 1 teaspoon instant dry yeast
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (240ml) warm water (about 105-110°F)
- 2 tablespoons corn oil (plus ¼ cup more for the pan – key for authentic crispiness)
Kitchen Utensils Needed:
- Large mixing bowl or stand mixer with dough hook
- 9×13-inch metal baking pan (dark anodized or steel preferred for best browning; authentic Detroit-style pans work great)
- Plastic wrap or clean towel
- Spatula or oiled hands for stretching dough
Preparation and Cooking Time
- Prep time: 15 minutes (active) + 2-4 hours rising (or overnight in fridge for better flavor)
- Cook time: 15-20 minutes
- Total time: About 3-5 hours
- Servings: 8 square slices (one large Detroit-style pizza)
How to Make Copycat Jet’s Pizza Dough
1. Activate the yeast (optional for instant yeast): In a large bowl or stand mixer, combine warm water, sugar, and instant yeast. Let sit 5 minutes until foamy (if using active dry yeast; skip if instant).
2. Mix the dry ingredients: Add flour and salt to the yeast mixture. Stir until a shaggy dough forms.
3. Incorporate oil and knead: Drizzle in 2 tablespoons corn oil. Knead by hand on a lightly floured surface for 8-10 minutes (or 5 minutes on medium in stand mixer) until smooth and elastic. The dough should be soft and slightly sticky – this high-hydration style is key for Jet’s airy texture.
4. First rise: Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1-2 hours until doubled (or refrigerate overnight for deeper flavor).
5. Prepare the pan: Generously coat your 9×13-inch metal pan with ¼ cup corn oil, ensuring sides are well-oiled for that signature fried crust.
6. Stretch the dough: Transfer risen dough to the oiled pan. Gently press and stretch with oiled fingers to fill the pan evenly, reaching all corners.
If dough resists, let rest 10 minutes and continue. Dimple the surface lightly like focaccia.
7. Second rise: Cover and let rise in the pan for 1-2 hours until puffy and filling the pan.
8. Preheat and bake: Preheat oven to 450-500°F (as hot as your oven goes). Top as desired (cheese first to edges for caramelized frico!), then bake 15-20 minutes until edges are golden and crispy.
Customization and Pairing Ideas for Your Jet’s Pizza Dough
Elevate your homemade Jet’s Pizza dough with these creative twists and perfect pairings to match different meals or cravings:
1. Classic Pepperoni Detroit-Style: Layer Wisconsin brick cheese (or mozzarella/Muenster blend) to the edges, add cupped pepperoni, and stripe with sauce post-bake for authentic Jet’s vibes. Pair with a crisp Caesar salad to cut the richness.
2. Turbo Crust Upgrade: Brush baked crust edges with garlic butter and Romano cheese for Jet’s famous Turbo Stix flavor – perfect as an appetizer paired with homemade ranch dipping sauce.
3. Veggie-Loaded: Top with mushrooms, onions, green peppers, and olives. Pair with a light Italian white wine like Pinot Grigio for a fresh, balanced dinner.
4. Meat Lover’s Jet 10 Copycat: Pile on pepperoni, ham, bacon, Italian sausage, and ground beef. Serve alongside garlic breadsticks and a hearty red sauce for ultimate indulgence.
5. BBQ Chicken Variation: Swap sauce for BBQ, add grilled chicken, red onions, and cilantro. Pair with coleslaw or corn on the cob for a summer cookout feel.
6. Hawaiian Twist: Ham and pineapple with extra cheese for caramelized sweetness. Balance with a tropical side like pineapple salsa or a fruity beer.
7. Cheese-Only Purist: Double mozzarella to the very edges for maximum frico crisp. Pair with a simple marinara dip and arugula salad for a sophisticated yet comforting meal.
These ideas keep the Jet’s Pizza dough ingredients versatile while highlighting its crispy, airy qualities.
Essential Tips for Perfect Copycat Jet’s Pizza Dough
Achieve restaurant-quality results with these pro tips tailored to this Jet’s Pizza dough recipe:
- Use corn oil generously: It’s non-negotiable for the fried bottom and sides – don’t substitute; it replicates Jet’s signature crunch without deep-frying.
- Go high-heat: Bake at your oven’s max (475-500°F ideal) on the lowest rack for best bottom crispiness. A pizza stone or steel helps mimic commercial ovens.
- Cheese to the edges: Press cheese right against pan sides before other toppings for those iconic caramelized, lacy frico corners Jet’s is famous for.
- Don’t rush rising: Overnight cold ferment develops better flavor and airier texture; same-day works but lacks depth.
- Hydration is key: Keep dough slightly sticky for light interior – if too dry, add water 1 tablespoon at a time.
- Pan matters: Dark metal conducts heat best for browning; avoid glass. Authentic blue steel Detroit pans elevate it further.
- Rest after baking: Let pizza sit 5-10 minutes before slicing – it sets the cheese and makes cutting clean squares easier.
Follow these for foolproof copycat Jet’s Pizza dough every time!
Storage and Reheating Guidance
Store leftover pizza in an airtight container in the fridge for up to 3 days. Reheat slices in a 400°F oven or air fryer for 5-8 minutes to restore crispiness – avoid microwave to prevent sogginess.
Common Queries and FAQs
Here are some common questions I’ve got you covered about this recipe
Is Jet’s Pizza dough gluten-free?
No, traditional Jet’s dough contains wheat flour, but they offer a cauliflower crust alternative in stores.
Can I freeze Jet’s Pizza dough?
Yes! After first rise, wrap tightly and freeze up to 2 months. Thaw in fridge, then proceed with pan rise.
What’s the difference between Jet’s dough and regular pizza dough?
Jet’s is higher hydration for airiness, uses corn oil for frying effect, and bakes in oiled steel pans for crispier results.
Do I need special equipment?
A metal 9×13 pan works great; authentic Detroit-style pans are ideal but not required.
Why does my dough not crisp?
Ensure enough corn oil in pan and high oven temp – under-oiling or low heat causes sogginess.
This Jet’s Pizza dough recipe captures the magic of their beloved Detroit-style crust – crispy, cheesy edges with a soft, flavorful interior that’s downright addictive.
Simple Jet’s Pizza dough ingredients and straightforward steps make it accessible for home cooks, yet the results rival takeout.
Gather your toppings, fire up the oven, and enjoy square slices of pure satisfaction. Your homemade copycat will have everyone asking for seconds!
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