Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, with a crispy, almost fried bottom, a light and airy interior, and cheese caramelized all the way to the edges. It’s a regional American classic from Detroit, Michigan, and it works so well at home because the high-heat oven and generous cheese create that signature crunchy frico crust without any special equipment. This recipe gives you the real deal with a same-day dough and a straightforward method.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour, plus more for dusting
- 2 1/4 tsp (7 g) instant yeast
- 1 1/2 tsp (9 g) fine sea salt
- 1 1/2 cups (355 ml) warm water (about 110°F / 43°C)
- 1 tbsp (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) sugar
- 1/2 tsp (3 g) salt
- 1/2 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
- 2 oz (55 g) brick or cheddar cheese, shredded (about 1/2 cup)
- 1/4 cup (25 g) grated Parmesan cheese
- 3 oz (85 g) pepperoni slices (optional)
- Fresh basil leaves, for garnish (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. The dough will be sticky; add a little flour only if needed.
- 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 to 1.5 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel or dark nonstick) with olive oil, making sure the sides are well coated. This is essential for the crispy fried bottom.
- Shape the dough: Transfer the risen dough to the oiled pan. Gently press it out to the edges, using your fingertips. If it springs back, let it rest for 10 minutes, then press again. The dough should reach all four corners.
- Second rise: Cover the pan with plastic wrap and let the dough rise for 30–45 minutes, until puffy and slightly risen.
- Make the sauce: While the dough rises, stir together the crushed tomatoes, olive oil, sugar, salt, oregano, and red pepper flakes in a small bowl. Set aside.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a baking steel or stone, place it on the rack.
- Top the pizza: Sprinkle the shredded mozzarella and brick cheese evenly over the dough, all the way to the edges. The cheese should touch the pan sides. Add the pepperoni if using. Spoon the sauce in three thick stripes lengthwise over the cheese (do not spread it to the edges). Sprinkle with Parmesan.
- Bake: Place the pan on the hot steel or directly on the upper rack. Bake for 12–15 minutes, until the cheese is bubbling and the edges are dark brown and crispy. Rotate halfway through if browning unevenly. The internal temperature of the cheese should reach at least 165°F (74°C) for food safety, but it will be well above that.
- Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Run a thin spatula around the edges to loosen, then slide the pizza onto a cutting board. Slice into squares and top with fresh basil if desired.
Tips
- Use the right pan: A 9×13-inch metal pan is essential. Glass or ceramic won’t conduct heat well enough. A standard dark nonstick cake pan works, but blue steel is best. If you don’t have a 9×13, use two 8×8-inch pans.
- Don’t skip the second rise: The dough needs that extra time to become airy. If you’re in a hurry, you can skip it, but the crust will be denser.
- Cheese to the edge: The caramelized cheese crust is the hallmark of Detroit-style. Make sure the cheese goes right to the pan walls, and don’t be afraid to pile it on.
- Sauce in stripes: Traditional Detroit-style has sauce on top, not under the cheese. Three thick stripes give you a nice balance without making the crust soggy.
Serving Suggestions
Serve hot, cut into 2-inch squares. Pair with a simple green salad dressed with lemon vinaigrette, or with celery sticks and ranch or blue cheese dressing for dipping (a Detroit tradition). It also pairs well with a cold lager or a light red wine like a Chianti.
Variations
- Classic Pepperoni: Add 3 oz (85 g) pepperoni slices under the sauce stripes.
- Vegetarian: Top with sautéed mushrooms, caramelized onions, or roasted red peppers before baking.
- BBQ Chicken: Use shredded cooked chicken tossed in BBQ sauce instead of tomato sauce, and use a blend of mozzarella and cheddar.
- Spicy Honey: Drizzle hot honey over the finished pizza for a sweet-heat kick.
Storage and Reheating
Store leftover pizza 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, until the cheese is bubbly and the crust is crisp. Avoid microwaving, which makes the crust soggy. You can also reheat in a skillet over medium heat, covered, 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 airy. Bread flour has more protein, which creates a stronger gluten structure. If using all-purpose, reduce the water to 1 1/4 cups (295 ml).
Do I need a special pan? No, but a 9×13-inch metal pan is important. A standard metal baking pan works. If you have a cast iron skillet, you can use that, but the shape will be round. Avoid glass or ceramic because they don’t conduct heat as well, resulting in a less crispy bottom.
Can I make the dough ahead of time? Yes, after the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. Let it come to room temperature for 30 minutes before shaping. You may need to add a few minutes to the second rise.
Why is my cheese not caramelizing? The cheese needs to touch the hot pan. Make sure you press it right against the sides. Also, use low-moisture mozzarella, which browns better than fresh mozzarella. Your oven might not be hot enough; bake at 500°F (260°C) or higher if your oven allows.
Can I freeze the baked pizza? Yes, let it cool completely, wrap in foil, and freeze for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 15–20 minutes.
What if I don’t have instant yeast? You can use active dry yeast, but dissolve it in the warm water with a pinch of sugar and let it sit for 5–10 minutes until foamy before adding to the flour. You may need to increase the rise time slightly.
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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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