Detroit Style Pizza in a Cast Iron Pan

Detroit-style pizza is a rectangular, thick-crusted pizza from Detroit, Michigan, known for its airy, chewy interior and crispy, caramelized cheese edges. It’s baked in a blue steel pan, but a well-seasoned cast iron pan works just as well, giving you that signature crunchy, fried-cheese crust at home. This recipe delivers a truly delicious, pan-baked pizza with a light, focaccia-like dough and a bold, brick cheese topping.

Ingredients

3 1/2 cups (440 g) bread flour, plus more for dusting
1 teaspoon (3 g) instant yeast
1 1/2 teaspoons (9 g) fine sea salt
1 1/2 cups (355 ml) warm water (about 105°F/40°C)
1 tablespoon (15 ml) olive oil, for the pan
2 tablespoons (30 ml) olive oil, for the dough and pan
1 cup (240 ml) pizza sauce (homemade or store-bought)
8 oz (225 g) brick cheese (or low-moisture mozzarella), shredded
1/4 cup (25 g) grated Parmesan cheese (optional)
1 teaspoon dried oregano (optional)

Instructions

Make the dough: In a large bowl, whisk together the bread flour, instant yeast, and salt. Add the warm water and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. The dough will be slightly sticky; add a little more flour if needed, but keep it soft.
First rise: Place the 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.
Prepare the pan: Pour 2 tablespoons (30 ml) of olive oil into a 9×13-inch (23×33 cm) cast iron pan (or a 10×14-inch pan). Use your fingers to spread the oil all over the bottom and up the sides of the pan.
Shape the dough: Gently deflate the risen dough and transfer it to the oiled pan. Press it out to the edges, using your fingertips to dimple the dough. If it springs back, let it rest for 10 minutes, then continue pressing. Cover the pan with plastic wrap and let the dough rest for 30 minutes.
Preheat the oven: While the dough rests, place a rack in the lower third of the oven and preheat to 500°F (260°C).
Add toppings: After the rest, the dough should be puffy and hold its shape. Spread the pizza sauce evenly over the dough, leaving a 1/2-inch (1 cm) border. Sprinkle the shredded brick cheese (or mozzarella) all the way to the edges—this is key for the caramelized crust. Top with Parmesan and oregano if using.
Bake: Place the pan in the preheated oven and bake for 15–20 minutes, until the cheese is bubbly and golden brown, and the edges are dark and crispy. Rotate the pan halfway through for even browning. The crust should reach an internal temperature of 200°F (93°C) for a fully baked, non-doughy center (this is a bread, not a meat, so no USDA minimum applies).
Cool and serve: Remove the pan from the oven and let it cool 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 brick cheese: Authentic Detroit-style pizza uses brick cheese, a mild, tangy, and creamy cheese that melts beautifully. If you can’t find it, a mix of low-moisture mozzarella and a little Monterey Jack is a good substitute, though the flavor will be milder.
Don’t skip the oil: The generous amount of olive oil in the pan is what creates the fried, crispy bottom and edges. Use a good-quality olive oil for the best flavor.
Let the dough rest: If the dough resists stretching, let it rest for 10–15 minutes before pressing again. This relaxes the gluten and prevents tearing.
Check for doneness: The pizza is done when the cheese is deeply browned and the edges look almost burnt. That char is the signature of Detroit-style pizza—don’t be afraid of it.

Serving Suggestions

Serve this pizza hot, straight from the pan, cut into squares. It’s fantastic on its own, but you can also offer a side of ranch dressing or marinara for dipping. Pair it with a crisp green salad or some roasted vegetables for a complete meal. For a fun twist, serve it with pickled jalapeños or hot honey on the side.

Variations

Classic Pepperoni: Add a layer of pepperoni slices under the cheese (or on top) before baking. The pepperoni will crisp up nicely.
Veggie Supreme: Sauté mushrooms, bell peppers, and onions, then scatter them over the sauce before adding the cheese.
Spicy Sausage: Cook and crumble Italian sausage, then sprinkle it over the pizza before baking.
White Pizza: Skip the tomato sauce and use a garlic-ricotta mixture as the base, then top with mozzarella and fresh herbs after baking.

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 bubbly and the crust is crispy again. You can also reheat in a skillet over medium heat for a few minutes per side. Avoid microwaving, as it will make the crust soggy.

Frequently Asked Questions

Can I use a regular 13×9-inch baking pan instead of cast iron? Yes, you can use any heavy, oven-safe pan, but cast iron or a dark steel pan will give you the best crispy crust. A lighter pan may not brown as well, so you might need to increase the baking time slightly.

Do I need to preheat the pan? No, this recipe starts with a cold, oiled pan. Preheating the pan would cause the dough to set immediately and prevent it from rising properly.

Can I make the dough ahead of time? Absolutely. After the first rise, you can punch down the dough, cover it, and refrigerate it for up to 24 hours. Let it come to room temperature for about 30 minutes before pressing it into the pan.

What is brick cheese, and where can I find it? Brick cheese is a semi-soft, mild cheese with a slightly tangy flavor, originally made in Wisconsin. It’s available at some specialty grocery stores or online. If you can’t find it, use a blend of low-moisture mozzarella and a little Monterey Jack or Muenster.

Why is my crust not crispy on the bottom? This usually happens if there’s not enough oil in the pan, or if the pan isn’t hot enough. Make sure you use the full 2 tablespoons of oil, and bake on the lower oven rack. If your oven runs cool, increase the temperature to 525°F (274°C) and watch it closely.

Can I freeze the baked pizza? Yes, let the pizza cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 10–15 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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