Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, with a crispy, caramelized cheese edge and airy, focaccia-like interior. In Buffalo, NY, this style has been embraced and given a local twist, often featuring regional ingredients like chicken wing-inspired toppings or a drizzle of hot honey. This recipe delivers that iconic crispy-cheese crust and fluffy center, with a nod to Buffalo’s love for bold, spicy flavors.
Ingredients
- 3 1/2 cups (440 g) bread flour (or all-purpose)
- 1 packet (2 1/4 tsp) instant yeast
- 1 1/2 cups (355 ml) warm water (110°F / 43°C)
- 1 tsp sugar
- 1 1/2 tsp salt
- 2 tbsp (30 ml) olive oil, plus more for the pan
- 1/2 lb (225 g) low-moisture mozzarella, cut into 1/2-inch cubes
- 1/2 cup (120 ml) pizza sauce (store-bought or homemade)
- Optional Buffalo-style toppings: cooked chicken tossed in hot sauce, crumbled blue cheese, and a drizzle of ranch or blue cheese dressing
Instructions
- In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4-5 minutes.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 1/2 to 2 hours, until doubled in size.
- Generously oil a 9×13-inch metal or cast-iron pan (a Detroit-style pan is ideal, but any heavy rectangular pan works). Press the dough into the pan, stretching it to the edges. If it springs back, let it rest for 10 minutes and stretch again.
- Cover the pan with plastic wrap and let the dough rise for 30-45 minutes, until puffy.
- Preheat the oven to 500°F (260°C) with a rack in the lower third.
- Scatter the cubed mozzarella evenly over the dough, right up to the edges—this creates the crispy frico crust. Add your Buffalo-style toppings if using (chicken, blue cheese crumbles).
- Dollop the pizza sauce in three rows lengthwise over the cheese. Do not spread it fully; the sauce should stay in thick stripes.
- Bake for 12-15 minutes, until the edges are dark brown and bubbling, and the cheese is melted and browned in spots. The internal temperature of the dough should be at least 200°F (93°C) for a fully baked crust.
- Remove from the oven and let cool 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 or cast-iron) conducts heat best, creating the signature crispy bottom. If you only have a light-colored pan, expect a less browned crust.
- Don’t skip the cheese-to-the-edge step: The cheese that touches the pan melts and caramelizes into a crunchy frico. If you leave a gap, you lose the defining texture of Detroit-style pizza.
- Let the dough rise slowly: For maximum flavor, you can refrigerate the dough after the first rise for up to 24 hours. Just bring it to room temperature before pressing into the pan.
- Substitutions: No bread flour? Use all-purpose; the crust will be slightly less chewy. For a gluten-free version, use a 1:1 gluten-free flour blend, but expect a denser crumb.
Serving Suggestions
Serve the pizza hot, straight from the oven, cut into squares. It’s fantastic on its own, but a side of ranch or blue cheese dressing for dipping is a Buffalo-style must. Pair with a crisp green salad or celery sticks to balance the richness. For a drink, a cold lager or a light IPA cuts through the cheesy, spicy flavors.
Variations
- Buffalo Chicken: Toss cooked, shredded chicken in your favorite hot sauce and scatter it over the cheese before baking. Finish with a drizzle of ranch or blue cheese dressing after baking.
- Pepperoni: Place pepperoni slices under the cheese or on top—both work. For crispy edges, add a few on top right before baking.
- Vegetarian: Load up with roasted red peppers, caramelized onions, and mushrooms. The sauce stripes can be swapped for a garlic white sauce.
- Spicy Honey: Drizzle hot honey over the finished pizza for a sweet-heat kick that pairs brilliantly with the salty cheese.
Storage and Reheating
Leftover pizza keeps in the refrigerator for up to 3-4 days, stored in an airtight container. To reheat, place slices on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until the cheese is bubbly and the crust is crisp. Avoid the microwave, which makes the crust soggy. You can also reheat in a skillet over medium heat for 3-4 minutes, covered, to re-melt the cheese.
Frequently Asked Questions
What makes Detroit-style pizza different from other pizzas? It’s baked in a rectangular steel pan, giving it a thick, airy crust with a crispy, caramelized cheese edge. The sauce is typically applied in stripes on top of the cheese, not under it.
Can I make the dough ahead of time? Yes, after the first rise, punch it down and refrigerate for up to 24 hours. Let it come to room temperature (about 30 minutes) before pressing into the pan.
Do I need a special pan? A traditional Detroit-style pan is ideal, but a 9×13-inch metal baking pan or cast-iron skillet works well. Avoid glass or nonstick pans, as they don’t conduct heat as effectively for the crispy crust.
Can I freeze the baked pizza? Yes, wrap cooled slices tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 10-12 minutes.
What if I don’t have instant yeast? Use active dry yeast, but dissolve it in the warm water with the sugar first and let it sit for 5-10 minutes until foamy before adding to the dry ingredients.
Is the Buffalo twist authentic? Traditional Detroit-style pizza doesn’t have Buffalo chicken, but it’s a popular regional adaptation in Buffalo, NY. Feel free to skip the chicken and keep it classic with just cheese and sauce.
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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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