Detroit-style pizza is a thick, rectangular pan pizza known for its crispy, caramelized cheese edges and airy, focaccia-like crust. It originated in Detroit, Michigan, and has become a nationwide favorite, including in Austin, Texas, where several pizzerias serve their own versions. This recipe brings that authentic experience home, using a high-hydration dough baked in a well-oiled steel pan to achieve the signature crispiness and chewy interior.
Ingredients
- For the dough:
- 3 1/2 cups (420 g) bread flour
- 1 1/2 cups (360 ml) warm water (110°F / 43°C)
- 1 tsp (5 g) active dry yeast
- 1 tsp (6 g) salt
- 1 tsp (6 g) sugar
- 2 tbsp (30 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
- 2 cloves garlic, minced
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1 g) salt
- 1/4 tsp (0.5 g) black pepper
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella cheese, shredded (or use a mix of mozzarella and brick cheese)
- 1/2 cup (60 g) pepperoni slices (optional)
- 1/4 cup (30 g) grated Parmesan cheese (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Make the dough: In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy. Add the flour, salt, and olive oil. Mix until a shaggy dough forms. Turn onto a floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4-5 minutes.
- 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 1-2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel or cast iron) with olive oil, making sure the bottom and sides are well covered. The oil should be about 1/4 inch (6 mm) deep in the corners.
- Press the dough: Transfer the risen dough to the pan. Using your fingertips, press it out to the edges, working from the center outward. If the dough resists, let it rest for 10 minutes, then continue. Cover and let rise again for 30-45 minutes, until it puffs up slightly.
- Make the sauce: While the dough rises, heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, then set aside to cool.
- Preheat the oven: Place an oven rack in the lower third of the oven. Preheat to 500°F (260°C) or as high as your oven goes (some go to 550°F / 288°C).
- Assemble the pizza: Sprinkle the shredded mozzarella (and brick cheese if using) evenly over the dough, right to the edges. The cheese should touch the pan walls. Add pepperoni or other toppings if desired. Spoon the sauce in three rows lengthwise over the cheese—do not spread it all the way to the edges.
- Bake: Place the pan on the lower rack and bake for 12-15 minutes, until the cheese is melted and bubbly, and the edges are deeply browned and caramelized. The crust should be golden and crispy. If the top is browning too fast, move the pan to a lower rack or tent loosely with foil.
- Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Use a spatula to loosen the edges, then slide the pizza onto a cutting board. Slice into squares and serve hot, garnished with fresh basil if desired.
Tips
- Use a metal pan: A dark, heavy steel pan (like a Detroit-style pizza pan or a cast-iron skillet) is essential for the crispy, fried crust. Glass or ceramic pans won’t get as hot and may not produce the same result.
- Don’t skimp on oil: The generous amount of olive oil in the pan is what creates the crispy, golden crust. If you use less, the crust will be dry and not as flavorful.
- Cheese to the edge: The cheese must go all the way to the edges so it melts and caramelizes against the hot pan, creating the signature frico edge. If you leave a border, it’s not Detroit-style.
- Let the dough rest: If the dough keeps shrinking when you press it into the pan, let it rest for 10-15 minutes and try again. This relaxes the gluten and makes it easier to stretch.
Serving Suggestions
Serve this Detroit-style pizza hot, cut into square slices (the traditional way). It pairs well with a simple green salad dressed with vinaigrette, or with a cold beer. For a true Austin twist, serve it with a side of jalapeño ranch or a drizzle of hot honey for a sweet-heat kick.
Variations
- Classic Detroit: Use brick cheese (or a mix of mozzarella and Monterey Jack) and top with pepperoni and a simple tomato sauce.
- BBQ Chicken: Swap the tomato sauce for barbecue sauce, use cooked chicken, red onion, and cilantro after baking.
- Veggie Supreme: Add sautéed mushrooms, bell peppers, red onions, and black olives.
- Spicy Soppressata: Use soppressata or hot coppa instead of pepperoni for a spicier kick.
- White Pizza: Omit the tomato sauce and use a garlic-butter base, then top with mozzarella, ricotta, and fresh herbs.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a skillet over medium heat for 2-3 minutes per side, or in a 400°F (200°C) oven for 5-7 minutes until the cheese is bubbly and the crust is crispy. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature for 30 minutes before pressing into the pan.
What is brick cheese, and where can I find it? Brick cheese is a mild, creamy cheese originally from Wisconsin. It’s the traditional choice for Detroit-style pizza. If you can’t find it, use a mix of low-moisture mozzarella and Monterey Jack.
Why is my crust not crispy? The most common reason is not using enough oil in the pan. Also, make sure your oven is fully preheated and you’re using a dark metal pan. Don’t open the oven door during baking.
Can I use a different pan? A 9×13-inch baking pan works, but a true Detroit-style pan is deeper (about 2 inches) and has straight sides. If using a regular pan, just be careful not to overfill.
How do I get the sauce on top without it sinking? Spoon the sauce in thick strips over the cheese, rather than spreading it thinly. This is the traditional method and prevents the sauce from making the crust soggy.
Can I freeze the baked pizza? Yes, wrap the cooled pizza slices tightly in plastic wrap and then foil. Freeze for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 10-12 minutes.
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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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