Detroit-style pizza is a rectangular, thick-crusted pizza born in Detroit, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. This Brooklyn-inspired version keeps the signature crispy-cheese corners and pillowy crumb but uses a slightly leaner dough and a straightforward sauce, making it achievable in a home oven. The key is a well-seasoned steel or cast-iron pan and a hot oven to mimic the professional results.
Ingredients
- For the dough:
- 3 cups (384 g) bread flour, plus more for dusting
- 1 teaspoon (3 g) instant yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 1 ¼ cups (300 ml) warm water (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 (5 ml) olive oil
- ½ teaspoon (1 g) dried oregano
- ½ teaspoon (3 g) sugar
- Salt to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
- 2 oz (55 g) provolone or extra mozzarella, shredded (about ½ cup)
- ¼ cup (25 g) grated Parmesan
- Optional: 20–24 pepperoni slices, or other toppings of choice
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 out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. The dough will be slightly sticky; add a little flour if needed.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 ½ hours.
- Prep the pan: Generously coat a 9×13-inch (23×33 cm) metal or cast-iron pan with olive oil (about 2 tablespoons). Transfer the dough to the pan and press it out to the edges. If it springs back, let it rest for 10 minutes, then press again. Cover and let rise for 30–45 minutes, until puffy.
- Make the sauce: While the dough rises, heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the crushed tomatoes, oregano, sugar, and salt. Simmer gently for 10 minutes, then remove from heat and let cool.
- Preheat the oven: Place an oven rack in the middle position and preheat the oven to 500°F (260°C) for at least 30 minutes before baking.
- Assemble the pizza: Sprinkle the shredded mozzarella and provolone evenly over the dough, all the way to the edges (the cheese should touch the pan). Add pepperoni or other toppings if using. Dollop the sauce in three or four strips lengthwise over the cheese (do not spread it). Sprinkle with Parmesan.
- Bake: Place the pan on the middle rack and bake for 12–15 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. If the top is browning too fast, 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.
Tips
- Use the right pan: A dark, heavy pan (like a steel blue steel pan or cast iron) gives the best crust. Avoid glass or nonstick, as they don’t conduct heat as well.
- Don’t skip the resting time: The dough needs that extra 30–45 minutes in the pan to relax and rise; it ensures a light, airy crumb rather than a dense one.
- Cheese matters: Use low-moisture mozzarella (not fresh) to get the signature crisp edges. Shred it yourself for better melting; pre-shredded cheese has anti-caking agents that can affect the texture.
- Watch the heat: Ovens vary; if your pizza browns too quickly, lower the oven to 475°F (245°C) and bake a couple minutes longer.
Serving Suggestions
Serve the pizza hot, straight from the pan, cut into squares. It pairs well with a simple green salad dressed with lemon vinaigrette, or with a side of marinara for dipping the crispy corners. For a Brooklyn touch, add a sprinkle of dried oregano and red pepper flakes before serving.
Variations
- Classic Detroit: Use brick cheese (if available) or a mix of mozzarella and Monterey Jack, and top with a spicy tomato sauce.
- Veggie: Add sautéed mushrooms, caramelized onions, or roasted red peppers before baking.
- Meat lovers: Add cooked Italian sausage, bacon, or ham along with pepperoni.
- White pizza: Skip the tomato sauce; instead, dollop ricotta mixed with garlic and herbs over the cheese.
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, then cover with a lid for another minute to melt the cheese. Alternatively, reheat in a toaster oven at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy. Bread flour has more protein, which gives the structure and crispness that Detroit-style pizza is known for.
Do I need a special pan? No, but a dark, heavy pan (like cast iron or a steel blue steel pan) works best. If you only have a light-colored pan, it will still work, but the bottom may not get as crispy.
Why do I put the sauce on top? This is a signature of Detroit-style pizza. It keeps the cheese from drying out and creates a bright tomato contrast to the rich cheese. It also prevents the sauce from making the crust soggy.
Can I make the dough ahead? Yes, after the first rise, punch it down and refrigerate it for up to 24 hours. Let it come to room temperature for 30 minutes before pressing into the pan.
Why did my cheese not caramelize? The cheese needs to touch the hot pan directly. Make sure you spread it all the way to the edges and that your pan is well-oiled. Also, preheat the oven thoroughly.
Can I freeze the baked pizza? Yes, wrap cooled slices in plastic wrap and foil, and freeze for up to 2 months. Reheat from frozen in a 375°F (190°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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