Detroit Style Frozen Pizza: Make It at Home

Detroit-style frozen pizza is a homemade version of the Motor City’s iconic square pie: a thick, airy focaccia-like crust with a crispy, cheesy edge, topped with sauce and a brick-cheese blend. This recipe works because you par-bake the crust, freeze it, then finish it straight from the freezer—no thawing needed—so you get a fresh-from-the-oven taste any night of the week. It’s a project, but the payoff is a freezer stocked with better-than-delivery pizza.

Ingredients

For the dough: 3 1/2 cups (440 g) bread flour, plus more for dusting
1 packet (2 1/4 tsp / 7 g) instant yeast
1 1/2 cups (355 ml) warm water (105–115°F / 40–46°C)
1 tsp (5 g) sugar
1 1/2 tsp (9 g) fine sea salt
2 tbsp (30 ml) olive oil, plus more for the pan
For the sauce: 1 can (15 oz / 425 g) crushed tomatoes
2 cloves garlic, minced
1 tsp (5 ml) olive oil
1/2 tsp dried oregano
1/2 tsp sugar
Salt to taste
For the topping: 8 oz (225 g) low-moisture mozzarella, shredded
4 oz (115 g) brick cheese (or white cheddar), shredded
2 oz (55 g) pepperoni slices (optional)
Grated Parmesan for finishing

Instructions

Make the dough: In a large bowl, whisk the flour, yeast, sugar, and salt. Add the warm water and olive oil; stir until a shaggy dough forms. Turn onto a floured surface and knead for 8–10 minutes, until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
Prepare the pan: Generously oil a 9×13-inch (23×33 cm) metal baking pan (a Detroit-style pan or a standard cake pan works). Punch down the dough and press it into the pan, stretching to the edges. If it springs back, let it rest 10 minutes, then stretch again. Cover and let rise for 30 minutes, until puffy.
Preheat the oven to 450°F (232°C). While the dough rises, make the sauce: In a small saucepan, heat the olive oil over medium heat. Add the garlic and cook 30 seconds until fragrant. Add the crushed tomatoes, oregano, sugar, and salt. Simmer for 10 minutes, then set aside.
Par-bake the crust: Bake the risen dough for 10–12 minutes, until just set but not browned. Remove from the oven and let cool completely on a rack.
Top the pizza: Spread the sauce over the par-baked crust, leaving a 1/2-inch (1 cm) border. Sprinkle the mozzarella and brick cheese evenly over the top, right to the edges (this creates the crispy frico). Add pepperoni if using.
Freeze: Place the topped pizza in the freezer, uncovered, for 1–2 hours, until solid. Once frozen, wrap tightly in plastic wrap, then foil, and store for up to 3 months.
Bake from frozen: Preheat the oven to 425°F (218°C). Remove the pizza from the freezer, unwrap, and place directly on the middle rack (or on a preheated baking sheet). Bake for 20–25 minutes, until the cheese is bubbly and the edges are deep golden brown. For a crispier bottom, bake on a preheated cast-iron skillet or baking steel.
Rest and serve: Let the pizza rest for 5 minutes before slicing. Sprinkle with Parmesan and cut into squares.

Tips

Use a metal pan, not glass, for the best crust crispness. If you don’t have a Detroit-style pan, a 9×13-inch cake pan works—just oil it well.
Brick cheese is traditional, but it can be hard to find. Substitute white cheddar or a mix of mozzarella and Monterey Jack; the flavor will be slightly sharper.
Don’t over-sauce—Detroit-style pizza has sauce on top of the cheese, but a thick layer makes the crust soggy. Spread a thin layer, and if you prefer, add a few dollops on top after baking.
Freeze the pizza unwrapped first so the toppings freeze solid before wrapping; this prevents them from sticking to the plastic.

Serving Suggestions

Serve the pizza hot with a simple green salad dressed with lemon and olive oil. For a true Detroit experience, pair it with a cold lager or a glass of red wine. It’s also great for game day—cut into small squares and serve with ranch or blue cheese dressing for dipping.

Variations

Veggie: Top with sliced bell peppers, red onions, and mushrooms after the cheese. Sauté mushrooms first to release moisture.
Spicy: Add sliced jalapeños and a drizzle of hot honey after baking.
Meat lovers: Add cooked Italian sausage, bacon, or ham along with the pepperoni.
White pizza: Skip the tomato sauce and brush the crust with olive oil, then top with ricotta dollops and mozzarella.

Storage and Reheating

Baked pizza keeps in the refrigerator for up to 4 days. To reheat, place slices in a skillet over medium heat for 2–3 minutes, then cover and cook 1 more minute until the cheese melts. For frozen unbaked pizzas, bake directly from frozen as directed; do not thaw, as the crust will become soggy. Leftover baked slices can also be frozen for up to 2 months—reheat from frozen in a 400°F (204°C) oven for 10 minutes.

Frequently Asked Questions

Can I make the dough ahead? Yes, after the first rise, punch it down and refrigerate for up to 24 hours. Let it come to room temperature before pressing into the pan.

Do I have to par-bake the crust? Yes, par-baking prevents the crust from becoming doughy when you bake from frozen. It also helps the crust hold its shape.

Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy. Bread flour has more protein, which gives the characteristic crisp-tender texture.

What is brick cheese? It’s a mild, buttery cheese from Wisconsin, similar to white cheddar but softer. If you can’t find it, use a mix of mozzarella and Monterey Jack.

How long can I keep the frozen pizza? Up to 3 months if tightly wrapped. After that, the crust may develop freezer burn.

Can I bake the pizza without freezing? Absolutely—just skip the freezing step and bake the topped pizza at 450°F (232°C) for 15–18 minutes, until the cheese is melted and the edges are browned.

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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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