Detroit-style pizza is a square, thick-crusted pizza with a crispy, caramelized cheese edge, airy interior, and sauce on top. Originating from Detroit, Michigan, it has found a devoted following in Atlanta, where local pizzerias serve their own takes. This recipe brings that iconic style to your home kitchen, using a high-hydration dough baked in a dark steel pan to achieve the signature crispy bottom and cheesy corners.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour
- 1 1/2 cups (360 ml) warm water (110°F / 43°C)
- 2 teaspoons (8 g) instant yeast
- 1 teaspoon (6 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (2 g) dried oregano
- 1/2 teaspoon (1 g) garlic powder
- 1/2 teaspoon (3 g) sugar
- Salt to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (not fresh)
- 4 oz (115 g) provolone or cheddar, shredded (optional, for extra flavor)
- 20–25 slices of pepperoni (or your favorite toppings)
- Grated Parmesan (for finishing)
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 6–8 minutes, until smooth and elastic. The dough will be slightly sticky—resist adding too much flour.
- 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 1/2 to 2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark steel or cast-iron pan with olive oil, making sure the corners are well coated. This is essential for the crispy cheese edges.
- Shape the dough: Gently punch down the dough and transfer it to the oiled pan. Using your fingertips, press the dough evenly into the pan, working it into the corners. If it springs back, let it rest for 10 minutes, then continue. Cover and let it rise for 30–45 minutes, until puffy.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a pizza steel or stone, place it on the rack.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, oregano, garlic powder, sugar, and salt in a small bowl. Stir to combine. Set aside.
- Assemble the pizza: Sprinkle the shredded mozzarella (and provolone, if using) evenly over the dough, right up to the edges. The cheese should touch the pan to create the caramelized crust. Arrange the pepperoni (or other toppings) over the cheese. Spoon the sauce in three stripes lengthwise over the top—do not spread it all the way to the edges.
- Bake: Place the pan in the oven and bake for 15–18 minutes, until the cheese is bubbly and the edges are deep golden brown and crispy. If the top browns too quickly, tent loosely with foil.
- Rest and serve: Remove from the oven and let rest for 5 minutes. Run a thin spatula around the edges to loosen, then slide the pizza onto a cutting board. Sprinkle with grated Parmesan, slice into squares, and serve hot.
Tips
- Use a dark steel pan: A dark, non-stick or seasoned steel pan absorbs heat better than a shiny aluminum pan, giving you a crisper bottom. If you don’t have one, a cast-iron skillet works well—just adjust the baking time slightly.
- Don’t skip the oil: The generous oil in the pan is what fries the dough and cheese edges. Skimping on oil will result in a less crispy crust.
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Shredding fresh mozzarella (low-moisture) gives you a better melt and a more cohesive top.
- Sauce on top: The sauce is spooned over the cheese, not under it. This is a hallmark of Detroit-style pizza and prevents the crust from becoming soggy.
Serving Suggestions
Serve the pizza hot, cut into squares, as a main dish or appetizer. Pair it with a simple green salad dressed with lemon vinaigrette, or offer a side of ranch dressing for dipping the crispy cheese corners—a popular Midwestern habit that has spread to Atlanta. For a drink, a cold craft beer or a sparkling water with lemon works well.
Variations
- Classic Cheese: Skip the pepperoni and just use mozzarella and provolone for a pure cheese pizza.
- Veggie: Add sautéed mushrooms, bell peppers, and red onions over the cheese before baking.
- BBQ Chicken: Use shredded cooked chicken tossed in BBQ sauce, and swap the tomato sauce for a drizzle of BBQ sauce on top.
- Spicy Soppressata: Replace pepperoni with spicy soppressata or ‘nduja for a Calabrian twist.
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 5–7 minutes, or until the cheese is melted and the crust is crisp again. Avoid microwaving, which will make the crust soggy. You can also reheat in a skillet over medium heat, covered, for a few minutes.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator for up to 24 hours. Cold fermenting the dough will develop more flavor. Just bring it to room temperature for about 30 minutes before shaping.
What if I don’t have a 9×13-inch pan? You can use a 10-inch cast-iron skillet or a quarter-sheet pan. Adjust the amount of dough and toppings accordingly, and keep an eye on the baking time—smaller pans may bake faster.
Why is my crust not crispy? The most common reasons are using a shiny pan, not enough oil, or baking at too low a temperature. Make sure to preheat the oven to at least 500°F (260°C) and use a dark pan with plenty of oil.
Can I freeze the baked pizza? Yes, wrap the cooled pizza tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for 10–15 minutes.
Is it necessary to use bread flour? Bread flour has a higher protein content, which gives the crust its characteristic chew. All-purpose flour will work, but the crust will be slightly less chewy.
Can I use fresh mozzarella? Fresh mozzarella contains too much water and will make the pizza soggy. Stick to low-moisture mozzarella, which is available in blocks or pre-shredded (though shredding your own is better).
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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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