Detroit-style pizza is a square, thick-crusted pizza with a crispy, caramelized cheese edge, baked in a blue steel pan. It originated in Detroit, Michigan, and has become a favorite across the U.S., including in Boise, Idaho, where several pizzerias serve their own versions. This recipe recreates that signature combination of a light, airy interior, a crunchy exterior, and a bold, brick-cheese topping—perfect for a fun weekend baking project.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour (or all-purpose)
- 1 1/2 cups (355 ml) warm water (about 110°F / 43°C)
- 2 teaspoons (10 g) active dry yeast
- 2 teaspoons (12 g) fine salt
- 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 (5 ml) olive oil
- 1 teaspoon (2 g) dried oregano
- 1/2 teaspoon (1 g) sugar (optional)
- Salt to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (or brick cheese if available)
- 2 oz (55 g) provolone or Monterey Jack, shredded (optional)
- 1/2 cup (50 g) grated Parmesan (optional)
- Your favorite toppings: pepperoni, sausage, mushrooms, onions, etc.
Instructions
- Make the dough: In a small bowl, dissolve the yeast in the warm water and let stand for 5 minutes until foamy. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, and stir until a shaggy dough forms. Knead on a lightly floured surface for 6–8 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1–1.5 hours, until doubled.
- Prepare the pan: Generously coat a 10×14-inch (25×35 cm) dark metal pan (or two 9×13-inch pans) with olive oil, making sure the bottom and sides are well covered. This is crucial for the fried crust effect.
- Shape the dough: Punch down the risen dough and press it into the prepared pan, stretching it to the edges. If it resists, let it rest for 10 minutes, then continue. Cover the pan with plastic wrap and let the dough rise again for 30–45 minutes, until puffy.
- Make the sauce: While the dough rises, heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the crushed tomatoes, oregano, sugar (if using), and salt. Simmer for 10 minutes, then remove from heat and let cool.
- Preheat the oven: Place a rack in the middle position and preheat the oven to 500°F (260°C).
- Assemble the pizza: Sprinkle the shredded mozzarella (and provolone if using) evenly over the dough, right to the edges. The cheese should touch the pan; this creates the crispy frico edge. Add your desired toppings, then dollop the sauce in three rows lengthwise over the cheese (don’t spread it all the way to the edges).
- Bake: Place the pan in the oven and bake for 12–15 minutes, until the cheese is bubbly and the edges are deeply browned and caramelized. If the top browns too fast, tent 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. Slice into squares and serve hot.
Tips
- Use the right pan: A dark, heavy-duty steel pan (like a Detroit-style pizza pan or a well-seasoned cast iron) gives the best crust. If you don’t have one, use a 9×13-inch cake pan or a cast-iron skillet; just adjust baking time slightly.
- Brick cheese substitute: Authentic Detroit-style uses brick cheese, which is tangy and melty. If you can’t find it, a mix of low-moisture mozzarella and a little Monterey Jack or provolone works well.
- Don’t overdo the sauce: The sauce goes on top of the cheese, and you want just enough to add flavor without making the pizza soggy. Three rows of dollops is traditional.
- Let it rise: The double rise (first in the bowl, then in the pan) is essential for the airy, focaccia-like texture. Don’t skip the second rise.
Serving Suggestions
Serve the pizza hot, cut into squares, as a main dish with a simple green salad or roasted vegetables. It also pairs well with a cold beer or a sparkling water with lemon. For a party, cut into smaller squares and serve as appetizers.
Variations
- Classic pepperoni: Add a layer of pepperoni under the cheese for a classic version.
- Supreme: Top with cooked sausage, bell peppers, onions, and olives.
- Veggie: Use mushrooms, spinach, and artichoke hearts; skip the meat.
- Spicy: Add red pepper flakes or hot honey after baking for a kick.
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-low heat with a lid for 5–7 minutes, or in a toaster oven at 350°F (175°C) for 8–10 minutes, until hot and crispy. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can make the dough a day in advance. After the first rise, punch it down, cover, and refrigerate. The next day, let it come to room temperature for 30 minutes before shaping.
What if I don’t have a Detroit-style pan? Use a 9×13-inch metal cake pan or a cast-iron skillet. The crust will be slightly different but still delicious. You may need to adjust baking time by a few minutes.
Why is my cheese not crispy on the edges? Make sure the cheese touches the pan and that you use enough oil. Also, bake at a high temperature (500°F/260°C) so the cheese caramelizes quickly.
Can I use pre-shredded cheese? Pre-shredded cheese often contains anti-caking agents that prevent melting and browning. For best results, shred your own cheese.
How do I know when the pizza is done? The edges should be dark brown and crispy, and the cheese should be bubbly and starting to brown in spots. If the top is browning too fast, tent with foil.
Is this pizza safe for pregnant women? Yes, if the cheese is pasteurized and the pizza is cooked to an internal temperature of 165°F (74°C) as a precaution (though the crust and cheese are typically safe). Always ensure leftovers are reheated to 165°F (74°C).
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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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