Detroit Style Pizza Albuquerque: A Crispy, Cheesy Slice

Detroit-style pizza is a rectangular, thick-crusted pizza known for its crispy, almost fried bottom, a fluffy interior, and a dramatic crown of caramelized cheese around the edges. It originated in Detroit, Michigan, and has become a nationwide favorite. This recipe brings that iconic style to your Albuquerque kitchen, using a high-hydration dough, brick cheese (or a good substitute), and a simple, high-heat baking method that delivers a truly satisfying, crunchy-yet-tender slice.

Ingredients

For the dough:
3 ½ cups (440 g) bread flour
1 ½ teaspoons (6 g) instant yeast
1 ½ teaspoons (9 g) fine sea salt
1 ½ cups (355 ml) warm water (about 110°F / 43°C)
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 (5 g) dried oregano
½ teaspoon (1 g) garlic powder
½ teaspoon (3 g) sugar
Salt to taste
For the toppings:
8 oz (225 g) brick cheese, shredded (or a mix of low-moisture mozzarella and Monterey Jack)
4 oz (115 g) pepperoni slices (optional)
2 tablespoons (30 ml) olive oil, for the pan

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. It will be very sticky—do not add more flour.
Knead: Turn the dough out onto a lightly oiled surface. Knead for 5-7 minutes, using a bench scraper to help, until the dough is smooth and elastic. It will still be slightly sticky. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1-2 hours, or until doubled in size.
Prepare the pan: Generously coat a 9×13-inch (or similar) metal baking pan with 2 tablespoons of olive oil. Make sure the bottom and sides are well coated.
Shape the dough: Transfer the risen dough to the oiled pan. Using your fingertips, gently press the dough out to the edges. If it resists, let it rest for 5 minutes and then continue. The dough should be about 1 inch thick.
Second rise: Cover the pan with plastic wrap or a kitchen towel and let the dough rise for another 30-45 minutes, until puffy.
Preheat the oven: While the dough is rising, place a rack in the lower third of the oven. Preheat the oven to 500°F (260°C). If you have a baking steel or stone, place it on the rack.
Make the sauce: In a small saucepan, combine the crushed tomatoes, olive oil, oregano, garlic powder, sugar, and salt. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally. Set aside to cool slightly.
Top the pizza: Once the dough has risen, sprinkle the shredded cheese evenly over the surface, right up to the edges. The cheese should touch the sides of the pan. If using pepperoni, place the slices over the cheese. Spoon the sauce in three strips lengthwise over the cheese (do not spread it all the way to the edges).
Bake: Place the pan on the hot baking steel or directly on the lower oven rack. Bake for 12-15 minutes, or until the cheese is bubbly and the edges are deeply caramelized and crispy. The crust should be golden brown on the bottom.
Rest and serve: Carefully remove the pizza from the oven and let it 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.

Tips

Brick cheese substitute: If you can’t find brick cheese, use a combination of 4 oz low-moisture mozzarella and 4 oz Monterey Jack. This will give a similar flavor and melt. Avoid fresh mozzarella, as it has too much moisture.
Pan choice: A dark, heavy-gauge metal pan (like a blue steel or cast iron) works best for achieving a crispy bottom. If using a glass or ceramic pan, you may need to increase the baking time slightly.
Don’t over-sauce: The sauce strips should be generous but not drowning the pizza. Too much sauce can make the crust soggy.
Let it rest: The 5-minute rest after baking is crucial. It allows the cheese to set slightly and makes slicing easier, preventing the toppings from sliding off.

Serving Suggestions

Serve this Detroit-style pizza hot, cut into squares. It’s a hearty meal on its own, but you can pair it with a simple green salad, some roasted vegetables, or a bowl of soup. For a true Albuquerque twist, offer a side of red or green chile sauce for dipping—it’s a local favorite.

Variations

Meat lovers: Add cooked Italian sausage, bacon, or ham along with the pepperoni.
Veggie: Sautéed mushrooms, bell peppers, red onions, and black olives are great options.
Spicy: Add sliced jalapeños or a drizzle of hot honey after baking for a sweet-heat kick.
White pizza: Skip the tomato sauce and instead dollop ricotta or a garlic-herb white sauce over the cheese.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place the slices on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until the cheese is melted and the crust is crispy. You can also reheat in a skillet over medium heat for a few minutes. Avoid the microwave, as it will make the crust soggy.

Frequently Asked Questions

Can I make the dough ahead of time? Yes! After the first rise, you can punch the dough down and refrigerate it for up to 24 hours. Let it come to room temperature before shaping.

Why is my crust not crispy? This could be due to a few factors: the pan may not be hot enough, the dough may be too thick, or there may be too much sauce. Make sure to preheat the oven thoroughly and use a heavy pan. Also, ensure the dough is pressed thin enough (about 1 inch thick).

Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy and may not rise as high. Bread flour has more protein, which gives the crust its characteristic structure.

What is brick cheese? Brick cheese is a semi-soft, mild cheese that is a specialty of Wisconsin. It’s known for its buttery flavor and excellent melting qualities. If you can’t find it, the mozzarella/Monterey Jack blend is a good substitute.

Can I freeze the baked pizza? Absolutely. Let the pizza cool completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. To reheat, bake from frozen at 400°F (200°C) for 15-20 minutes.

Do I need a baking steel? No, but it helps. A baking steel or stone retains heat and helps brown the bottom of the crust. If you don’t have one, just bake the pizza on the lowest oven rack. The pan itself will also absorb heat and crisp the bottom.

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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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