Buddy’s Detroit-style pizza is a regional icon from Detroit, Michigan, known for its thick, airy, focaccia-like crust, crispy cheese edges, and sauce on top. This recipe recreates the signature square pie at home using a high-hydration dough baked in a metal pan with brick cheese (or a substitute) for that perfect caramelized frico crust. It’s a rewarding weekend project that delivers a truly unique pizza experience.
Ingredients
- 3 ½ cups (438 g) bread flour
- 2 teaspoons (6 g) instant yeast
- 2 teaspoons (10 g) fine sea salt
- 1 ½ cups (355 ml) warm water (about 100°F/38°C)
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- 1 pound (454 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack)
- 1 cup (240 ml) canned crushed tomatoes (preferably San Marzano)
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) olive oil
- ½ teaspoon (1 g) dried oregano
- ¼ teaspoon (1 g) sugar
- Salt and black pepper to taste
- Optional toppings: pepperoni, cooked Italian sausage, sautéed mushrooms, or caramelized onions
Instructions
- Make the dough: In a large bowl, combine the bread flour, instant yeast, and salt. Add the warm water and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms. Let it rest for 10 minutes.
- Knead: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. The dough will be sticky; use a bench scraper if needed. Alternatively, use a stand mixer with a dough hook for 4-5 minutes on medium speed.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 ½ to 2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal pan (preferably blue steel) with olive oil, including the corners and sides.
- Shape the dough: Transfer the dough to the pan. Gently press it out to the edges, using your fingertips to dimple it. If the dough resists, let it rest for 5 minutes and continue. Cover and let rise for another 1 hour, until puffy.
- Make the sauce: While the dough rises, combine the crushed tomatoes, minced garlic, 1 teaspoon olive oil, oregano, sugar, and a pinch of salt and pepper in a small bowl. Set aside.
- Preheat the oven: Place a rack in the middle position and preheat the oven to 500°F (260°C). If you have a pizza stone or steel, place it on the rack below.
- Add the cheese: Grate the brick cheese (or substitute) and scatter it evenly over the dough, all the way to the edges. The cheese should touch the pan walls; this creates the crispy frico crust.
- Add sauce: Spoon or ladle the sauce in three or four stripes lengthwise over the cheese. Do not spread it to the edges; the sauce will spread during baking. Add any toppings now.
- Bake: Place the pan directly on the hot stone or steel (if using) or on the middle rack. Bake for 15-20 minutes, until the cheese is bubbly and starting to brown at the edges, and the crust is golden underneath. If the top is browning too fast, tent with foil.
- Check temperature: If you added meat toppings like sausage or pepperoni, verify the internal temperature reaches the USDA FSIS safe minimum: 160°F (71°C) for ground meat, 165°F (74°C) for poultry. For cheese-only or vegetable pizzas, the pizza is done when the crust is golden and the cheese is melted.
- Rest and serve: Let the pizza cool in the pan for 5 minutes. Run a spatula around the edges to release the crispy cheese, then transfer to a cutting board. Slice into squares and serve hot.
Tips
- Use a metal pan: A dark, heavy metal pan (like a blue steel or anodized aluminum) conducts heat best and promotes the crispy, fried-cheese edge. Glass or ceramic pans won’t give the same result.
- Brick cheese substitute: Real brick cheese is mild and creamy, but if you can’t find it, use a 50/50 blend of low-moisture mozzarella and Monterey Jack. Avoid fresh mozzarella; it’s too watery.
- Don’t skip the oil: Generous oil in the pan is essential for the crust to fry and crisp. Use a good olive oil or even a neutral oil with a high smoke point.
- Let the dough rest: If the dough keeps shrinking when you press it into the pan, let it rest for 10-15 minutes and come back. Patience prevents a thin, dense crust.
Serving Suggestions
Serve the pizza hot, cut into six or eight squares, as a main dish with a simple green salad dressed with lemon and olive oil. It also pairs well with a side of pickled peppers or a light Italian-style soup. For drinks, a cold lager or a medium-bodied red wine like Chianti works nicely.
Variations
- Pepperoni: Add slices of cup-and-char pepperoni on top of the sauce before baking.
- Meat lovers: Cooked Italian sausage, bacon, or ham can be added; just ensure any raw meat is cooked to the safe minimum internal temperature.
- Vegetable: Sautéed mushrooms, caramelized onions, or roasted red peppers add sweetness and depth.
- Spicy: Drizzle with hot honey or sprinkle with red pepper flakes after baking.
- White pizza: Skip the tomato sauce and instead dot with ricotta or use a garlic-white sauce base.
Storage and Reheating
Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes, or until hot and crispy. Avoid microwaving, as it makes the crust soggy. For a quicker option, use a toaster oven or a skillet over medium heat with a lid for a few minutes.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy and slightly less airy. Bread flour has more protein, which builds more gluten and structure. If using all-purpose, you may need to reduce the water by 2-3 tablespoons.
Why is my crust not crispy on the bottom? This is usually due to insufficient oil or a pan that isn’t hot enough. Make sure the pan is well-oiled and preheat the oven to at least 500°F (260°C). Placing the pan directly on a preheated pizza stone or steel helps transfer heat to the bottom.
Can I make the dough ahead of time? Absolutely. After the first rise, punch down the dough, wrap it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before pressing into the pan, then proceed with the second rise.
What is brick cheese and where can I find it? Brick cheese is a mild, creamy, semi-soft cheese originally made in Wisconsin. It’s not as common outside the Midwest. You can order it online or substitute with a mix of mozzarella and Monterey Jack, as noted above.
Do I really need to let the dough rise twice? Yes, the double rise develops flavor and creates the airy, focaccia-like texture. Skipping the second rise will result in a denser, less tender crust.
Can I freeze the baked pizza? Yes, you can freeze the fully baked and cooled pizza. Wrap slices tightly in plastic wrap and then foil, and freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 15-20 minutes.
Related
- Eccles Cake Ingredients: Classic British Recipe
- Eccles Cake Lancashire: Classic Currant Pastry Recipe
- Eccles Cake M&S Style: Flaky Pastry Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).