National Detroit Style Pizza Day: Make It at Home

Detroit-style pizza is a rectangular pan pizza with a fluffy, chewy crumb, crisp fried-cheese edges, and stripes of tomato sauce on top. Associated with Detroit, Michigan, it works especially well in a home oven because a well-oiled metal pan crisps the bottom while brick cheese melts into the corners; mozzarella is an easy substitute.

Ingredients

2 ¼ cups (285 g) bread flour, plus a little for handling
1 teaspoon (3 g) instant yeast
1 teaspoon (4 g) granulated sugar
1 teaspoon (6 g) fine salt
¾ cup (180 ml) warm water, about 100°F (38°C)
1 tablespoon (15 ml) olive oil, plus 1 tablespoon (15 ml) for the pan
8 ounces (225 g) brick cheese, cut into small cubes or shredded; use low-moisture mozzarella if unavailable
4 ounces (115 g) low-moisture mozzarella, shredded
3 ounces (85 g) pepperoni slices
1 cup (240 ml) thick pizza sauce, warmed gently or used at room temperature
½ teaspoon (1 g) dried oregano
¼ teaspoon (0.5 g) red pepper flakes, optional
1 tablespoon (4 g) finely grated Parmesan, optional

Instructions

Mix the dough. In a large bowl, stir together the flour, instant yeast, sugar, and salt. Add the warm water and 1 tablespoon olive oil. Mix with a sturdy spoon until there are no dry patches and a rough, sticky dough forms, about 2 minutes. Cover the bowl.
Let the dough rise. Leave the covered dough in a comfortably warm place until visibly puffy and roughly doubled, about 1 hour 15 minutes. The exact time can vary with room temperature; judge by the dough rather than the clock alone.
Oil the pan and shape. Pour the remaining 1 tablespoon olive oil into a 9-by-13-inch (23-by-33-cm) metal baking pan and spread it over the base and corners. Scrape the dough into the pan. With oiled fingertips, gently press it toward the edges. If it springs back, cover and rest it for 10 minutes, then press again. Cover and let it puff in the pan for 20 minutes while the oven heats.
Heat the oven. Set a rack in the lower third and heat the oven to 500°F (260°C), or its highest setting if lower. Make sure the oven is fully preheated before baking. Keep the pan on a stable, heat-safe surface when it comes out.
Add the cheese and pepperoni. Scatter the brick cheese and mozzarella evenly over the dough, pushing plenty of cheese right to the edges so it contacts the pan. Add the pepperoni in a single layer. Sprinkle with oregano and the optional red pepper flakes.
Bake until crisp. Bake for 15–20 minutes, rotating the pan once if your oven browns unevenly. The edges should be deeply golden, the cheese bubbling, and the center cooked through. If the top colors too quickly, move the pan to a higher rack for the final few minutes; avoid broiling unless you can watch it continuously.
Sauce, release, and serve. Remove the pan carefully. Spoon three or four narrow stripes of sauce over the pizza, leaving some cheese visible, and add Parmesan if using. Run a thin spatula around the edges and underneath to loosen the crust, then transfer the pizza to a cutting board. Rest for 5 minutes, cut into six pieces, and serve hot.

Tips

Choose a metal pan. A light-colored 9-by-13-inch metal pan gives the dough room to rise and helps crisp the base. A dark pan may brown faster, so begin checking a few minutes early. Glass and ceramic heat differently and may not produce the same crisp edge.
Give the cheese an edge. Cheese touching the oiled sides melts and browns against the pan, creating the signature crisp border. Do not leave a wide bare strip around the dough.
Use low-moisture cheese. Brick cheese is traditional, but it can be hard to find. A mix of low-moisture mozzarella and mild Monterey Jack approximates its melt; fresh mozzarella releases more water and can make the middle soggy.
Adjust for your oven. If the base is pale when the top is done, set the pan on the oven’s lowest rack for another 2–3 minutes. If the crust sticks, work a thin spatula underneath while the pizza is still warm.

Serving Suggestions

Serve slices straight from the board while the cheese is bubbling and the bottom remains crisp. A simple green salad dressed with vinaigrette balances the rich cheese and pepperoni; roasted vegetables or a bowl of olives also make easy sides. Offer extra warmed sauce at the table for dipping, rather than covering the pizza and softening its browned top.

Variations

For a meat-free version, omit the pepperoni and add thinly sliced mushrooms or bell peppers; cook watery vegetables briefly first so they do not release excess moisture onto the dough. For a spicier pie, add a little more red pepper flakes or use spicy pepperoni. To keep the topping simple, use all brick cheese or substitute a blend of mozzarella and Monterey Jack. Sauce is often placed on top in Detroit-style pizza, but you can serve it on the side if you prefer a less saucy finish.

Storage and Reheating

Refrigerate leftover pizza within 2 hours of baking, in a covered container or wrapped well. It keeps for 3–4 days in the refrigerator. For best texture, reheat slices in a skillet over medium-low heat for 4–6 minutes, covered for the first few minutes so the cheese warms, or bake on a tray at 375°F (190°C) for about 8–10 minutes. Reheat leftovers to 165°F (74°C), the USDA FSIS safe minimum for reheated food, checking the center with a food thermometer. Freeze slices for up to 2 months for better quality; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

What makes Detroit-style pizza different?
It is baked as a thick, airy rectangle in an oiled pan, with cheese spread to the edges so it browns against the sides. The sauce is commonly added in stripes on top after baking, though home and regional versions vary.

Can I make the dough ahead?
Yes. After mixing, cover and refrigerate the dough for up to 24 hours. Bring it out while the oven preheats, then shape it into the oiled pan and allow extra time to relax and puff; cold dough usually needs longer than the timings above.

Can I use all-purpose flour?
Yes. The crust may be a little less chewy than one made with bread flour, but it will still work. Measure by weight when possible, and add water gradually if the dough seems unusually loose or dry.

Why is my pizza soggy in the middle?
Common causes are fresh, high-moisture cheese, wet vegetable toppings, too much sauce, or an oven that was not fully heated. Use low-moisture cheese, pre-cook watery vegetables, keep the sauce to about 1 cup, and bake until the center is set.

Do I need a special Detroit pizza pan?
No. A 9-by-13-inch metal baking pan is a practical substitute. A dedicated steel pan may have different dimensions, so check the dough’s thickness and baking progress rather than relying on the same exact time.

When should I add the sauce?
For the classic look, add it in stripes immediately after baking. This keeps the browned cheese visible and avoids weighing down the dough. You can also serve warmed sauce on the side.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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