Detroit-style pizza is defined by its thick, airy crust, crispy cheese edges, and a specific cheese blend that melts into a creamy, stretchy layer with those iconic burnt-cheese corners. The traditional cheese is brick cheese, but a practical blend of low-moisture mozzarella and a mild cheddar or Monterey Jack can replicate the flavor and texture at home. This recipe gives you the exact proportions and technique to build a cheese blend that performs like the real thing, whether you are making a pan pizza or just want the perfect topping.
Ingredients
- 8 oz (225 g) low-moisture whole-milk mozzarella, block (not pre-shredded)
- 4 oz (115 g) mild cheddar (or Monterey Jack), block
- 1 oz (28 g) provolone (optional, for extra creaminess)
Instructions
- Chill the cheese blocks in the freezer for 15 minutes. This makes them easier to grate without sticking.
- Using a box grater, grate the mozzarella on the large holes. Grate the cheddar (and provolone, if using) on the same size holes. Avoid fine grates—they melt too quickly and can burn before the crust is done.
- Place the grated cheeses in a large bowl and toss with your hands to distribute evenly. The mixture should look mostly white with flecks of yellow.
- Use immediately, or transfer to an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a zip-top bag for up to 3 months; thaw overnight in the fridge before using.
Tips
- Don’t use pre-shredded cheese: Anti-caking powders prevent the cheese from melting into a cohesive, stretchy layer. Always grate from a block for best results.
- Adjust the cheddar ratio: For a more pronounced tang, use 6 oz (170 g) cheddar and 6 oz (170 g) mozzarella. For a milder, more stretchy cheese, reduce cheddar to 2 oz (57 g).
- Freeze for easier grating: If your cheese is soft, pop it in the freezer for 15–20 minutes before grating. It will grate cleanly and not smear.
- Even distribution: Toss the grated cheeses thoroughly so every bite has the same flavor. Don’t just layer them in the pan—mix first.
Serving Suggestions
This cheese blend is designed for Detroit-style pizza, so use it on a thick, focaccia-like crust baked in a well-oiled steel pan. Sprinkle the cheese evenly to the edges so it caramelizes against the pan, then add sauce in two stripes on top. Serve with pepperoni, crispy cup-style sausage, or roasted vegetables. The blend also works for grilled cheese sandwiches, quesadillas, or any recipe that calls for a mix of mozzarella and cheddar.
Variations
- Spicy kick: Add 1 oz (28 g) of pepper jack in place of an equal amount of cheddar for a subtle heat.
- Smoky flavor: Use smoked mozzarella or smoked cheddar for a barbecue-style twist.
- Vegan option: Use a vegan mozzarella and cheddar shreds; note that they won’t brown the same way, so brush the crust with oil and bake a few minutes longer.
Storage and Reheating
Store the grated cheese blend in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a zip-top bag for up to 3 months; thaw overnight in the fridge before using. If you have leftover pizza, refrigerate slices in foil or an airtight container for up to 4 days. Reheat in a nonstick skillet over medium-low heat for 3–4 minutes, or in a toaster oven at 350°F (175°C) for 5–7 minutes, until the cheese is bubbly and the crust is crisp. Avoid microwaving—it makes the crust rubbery.
Frequently Asked Questions
Can I use only mozzarella? Yes, but you’ll lose the tangy flavor and the slightly golden color that cheddar provides. The pizza will still be delicious and stretchy.
What is brick cheese and can I substitute it? Brick cheese is a mild, creamy cheese from Wisconsin that is traditional for Detroit-style pizza. It has a high fat and moisture content, which gives it that signature melt. A blend of low-moisture mozzarella and mild cheddar is the most common substitute; it won’t be identical, but it will be very close.
Why does my cheese burn before the crust is done? This usually happens if you use a fine grate or if the oven is too hot. Use large holes on the grater, and bake at 450°F (232°C) or lower. Also, make sure the cheese goes all the way to the edge of the pan—that’s what creates the crispy frico rim, but it should not be piled too thick.
Can I make this cheese blend ahead of time? Yes, you can grate and mix it up to 3 days ahead. Keep it refrigerated in a sealed container. For longer storage, freeze it; just let it thaw in the fridge overnight before using.
Is it okay to use pre-shredded cheese in a pinch? It will work, but the anti-caking coating (usually potato starch or cellulose) prevents the cheese from melting into a smooth, cohesive layer. The texture will be slightly grainy and less stretchy. For the best result, always grate from a block.
Can I use this blend for other pizzas? Absolutely. It works well on any pan pizza, deep-dish, or even a regular round pizza if you want a mix of mozzarella and cheddar. Just adjust the amount based on the size of your pizza.
Related
- Chicken Breast Protein Content: How Much & Recipe
- Smoked Chicken Breast: Juicy & Simple Recipe
- How to Cook Chicken Breast on the Stove
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).