Detroit-style pizza is a square, thick-crusted pizza with a crispy, almost fried bottom and edges, topped with Wisconsin brick cheese and sauce on top. This Baltimore-inspired version keeps the classic Detroit characteristics while embracing the bold, no-nonsense flavors that Baltimoreans love. It works because the high-protein bread flour creates a chewy, airy crumb, while the generous amount of cheese baked to the edges forms a caramelized, frico-like crust that’s irresistible.
Ingredients
- For the dough:
- 3 cups (390 g) bread flour
- 1 teaspoon (5 g) instant yeast
- 1 teaspoon (6 g) kosher salt
- 1 cup (240 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 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- Salt to taste
- For the toppings:
- 8 oz (225 g) brick cheese or low-moisture part-skim mozzarella, shredded
- 1/2 cup (75 g) pepperoni slices (optional)
- 1/4 cup (30 g) grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Make the dough: In a large bowl, combine flour, yeast, and salt. Add warm water and olive oil. Stir until a shaggy dough forms. Turn out onto a floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be soft and slightly tacky.
- First rise: Place 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.
- Prep the pan: While the dough rises, generously coat a 9×13-inch (23×33 cm) metal pan (preferably blue steel or dark nonstick) with olive oil, making sure the bottom and sides are well coated.
- Shape the dough: After the rise, gently punch down the dough. Transfer to the oiled pan and press it out to the edges. If it springs back, let it rest for 5 minutes, then continue pressing. Cover and let rise for another 30 minutes.
- Make the sauce: In a small saucepan, combine crushed tomatoes, garlic, oregano, sugar, and salt. Simmer over medium-low heat for 10-15 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
- Preheat oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C).
- Assemble the pizza: Sprinkle the shredded brick cheese or mozzarella evenly over the dough, right up to the edges—do not leave a border. The cheese should touch the pan. If using pepperoni, lay it over the cheese. Spoon the sauce in three thick stripes lengthwise over the cheese (classic Detroit style). Sprinkle with Parmesan.
- Bake: Bake for 12-15 minutes, until the edges are dark brown and bubbling, and the cheese is melted and caramelized. The internal temperature of the pizza should reach at least 165°F (74°C) for food safety, but the cheese will be visibly bubbling.
- Rest and serve: Remove from 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. Garnish with fresh basil, slice, and serve hot.
Tips
- Cheese matters: Brick cheese is traditional, but it can be hard to find. Use low-moisture part-skim mozzarella as a substitute; it will still get the crispy edges, though the flavor will be slightly milder.
- Pan choice: A dark, heavy pan (like a cast iron or dark nonstick) helps achieve the crispy bottom. If using a light-colored pan, expect less browning—you can increase the bake time by a couple of minutes.
- Don’t skip the rise: The long rise develops flavor and structure. If you’re short on time, you can do a quick 1-hour rise, but the texture won’t be as airy.
- Make ahead: You can prepare the dough and sauce a day ahead. Keep the dough in the fridge after the first rise, then let it come to room temperature for 30 minutes before pressing into the pan.
Serving Suggestions
Serve this pizza as a main dish with a simple green salad dressed with lemon vinaigrette. It also pairs well with cold beer or a robust red wine like a Zinfandel. For a Baltimore twist, serve with a side of Old Bay-seasoned fries.
Variations
- Meat lovers: Add cooked Italian sausage, bacon, or ham along with the pepperoni.
- Veggie: Use sautéed mushrooms, bell peppers, and red onions instead of pepperoni.
- Spicy: Drizzle hot honey or sprinkle red pepper flakes after baking.
- BBQ chicken: Replace the tomato sauce with BBQ sauce, use cooked chicken, and add red onion and cilantro.
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. Avoid the microwave, as it will make the crust soggy.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy and slightly denser. If you have vital wheat gluten, you can add a tablespoon to mimic bread flour.
What if I don’t have a 9×13-inch pan? You can use a 10-inch cast iron skillet or a similar rectangular pan. Adjust the bake time slightly, as the pizza will be thicker or thinner.
Why is my cheese burning? The cheese is meant to caramelize, but if it’s burning black, your oven might be too hot or the pan too close to the broiler. Move the rack down a notch and check at 10 minutes.
Can I freeze the pizza? Yes, bake it first, let it cool completely, then wrap in plastic and foil. Freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 15-20 minutes.
Is it necessary to put sauce on top? It’s traditional, but you can spread it under the cheese if you prefer a saucier bite. Just note the crust may get slightly soggy.
How do I get the crispy edges? The key is pressing the cheese all the way to the edge of the pan and using a well-oiled pan. The cheese melts and fries against the hot metal, creating that signature frico.
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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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