Detroit-style pizza is a rectangular, thick-crusted square from Motor City, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. This Chicago-inspired version keeps the signature pan-baked crust and brick cheese, but swaps the traditional sauce on top for a robust, chunky tomato sauce that’s a nod to the Windy City’s deep-dish tradition. The result is a hearty, satisfying pizza that combines the best of both Midwestern styles, perfect for a weekend baking project.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour, plus more for dusting
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 1/2 cups (355 ml) warm water (110°F / 43°C)
- 1 tsp (5 g) granulated sugar
- 1 1/2 tsp (9 g) kosher salt
- 2 tbsp (30 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (28 oz / 794 g) whole peeled tomatoes, preferably San Marzano
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 tsp (5 g) dried oregano
- 1/2 tsp (3 g) sugar
- Salt to taste
- For the toppings:
- 8 oz (227 g) brick cheese, shredded (or a mix of low-moisture mozzarella and Monterey Jack)
- 1/2 cup (50 g) grated Parmesan cheese
- Optional: 1/2 lb (227 g) cooked Italian sausage, crumbled; or sliced pepperoni
Instructions
- Make the dough: In a small bowl, dissolve the yeast and sugar in the warm water. Let sit for 5–10 minutes until frothy. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, and stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a floured surface and knead for 8–10 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook on medium-low for 6–7 minutes.) The dough should be slightly sticky but not tacky.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free spot for 1 to 1 1/2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan (preferably dark, heavy-gauge steel) with 2–3 tablespoons of olive oil, making sure the bottom and sides are well covered. This is crucial for the crispy, fried crust.
- Shape the dough: Transfer the risen dough to the oiled pan. Using your fingertips, gently press the dough out to the edges, working from the center outward. If it resists, let it rest for 10 minutes, then continue. The dough should reach the corners. Cover the pan with plastic wrap and let it rise again for 30–45 minutes, until puffy.
- Make the sauce: While the dough rises, make the sauce. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the tomatoes, crushing them with your hands or a spoon. Stir in the oregano, sugar, and a pinch of salt. Simmer gently for 15–20 minutes, until slightly thickened. Set aside to cool.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a baking steel or stone, place it on the rack; otherwise, the pan itself will work.
- Top the pizza: Once the dough has risen, sprinkle the shredded brick cheese (or mozzarella/Monterey Jack mix) evenly over the dough, right up to the edges. The cheese should touch the pan’s sides—this will create the coveted crispy frico edges. Add the Parmesan, then the cooked sausage or pepperoni if using.
- Add the sauce: Spoon the sauce in three or four thick stripes lengthwise over the top. Do not spread it all the way to the edges; the sauce should sit on top of the cheese, not the crust.
- Bake: Place the pan in the oven and bake for 15–20 minutes, until the cheese is bubbling and the edges are deeply browned and caramelized. If the top is browning too fast, tent loosely with foil. The crust should be golden and crisp.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Run a thin spatula around the edges to loosen, then carefully lift the pizza out onto a cutting board. Slice into squares or rectangles and serve immediately.
Tips
- Use the right pan: A dark, heavy-gauge steel pan (like a Detroit-style pan or a well-seasoned cast iron) conducts heat best, giving you that crispy, fried bottom. If you only have a light aluminum pan, you may need to increase the baking time by a few minutes.
- Brick cheese matters: Authentic brick cheese is a mild, creamy, slightly tangy cheese that melts beautifully. If you can’t find it, a 50/50 blend of low-moisture mozzarella and Monterey Jack is a good substitute—it won’t be exactly the same, but it will still be delicious.
- Don’t skip the oil: The generous amount of olive oil in the pan is what fries the crust and creates the crispy edges. Skimping will result in a softer, less crispy crust.
- Let the dough rest: If the dough keeps pulling back when you try to spread it, let it rest for 10 minutes. This relaxes the gluten and makes it much easier to stretch.
Serving Suggestions
Serve this pizza as a main dish with a simple green salad dressed with vinaigrette to cut through the richness. It also pairs well with a cold beer or a robust red wine like a Zinfandel or Chianti. For a Chicago-style meal, serve it with a side of giardiniera (spicy pickled vegetables) for crunch and heat.
Variations
- Classic Detroit: Use a traditional Detroit-style sauce (a slightly sweeter tomato sauce) and top with pepperoni placed directly on the cheese, then sauce on top.
- Vegetarian: Add sautéed mushrooms, bell peppers, or caramelized onions along with the cheese.
- Spicy: Add a drizzle of hot honey or sprinkle with red pepper flakes before serving.
- White pizza: Omit the tomato sauce and instead dot the top with ricotta or a garlic-butter sauce.
Storage and Reheating
Leftover pizza can be stored 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 per side, or in a 375°F (190°C) oven for 5–7 minutes, until the cheese is bubbly and the crust is crisp. Avoid microwaving, as it will make the crust soggy. You can also freeze the baked pizza (wrap tightly in foil) for up to 2 months; reheat directly from frozen in a 400°F (200°C) oven for 15–20 minutes.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy and airy. Bread flour has more protein, which gives the dough better structure and a crispier exterior.
Why is my cheese not caramelizing? The cheese needs to be in direct contact with the hot pan. Make sure you’re using a dark, heavy pan and that the cheese is spread all the way to the edges. Also, the oven must be very hot—500°F (260°C) is ideal.
Can I make the dough ahead of time? Absolutely. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping.
What is brick cheese and where can I find it? Brick cheese is a mild, creamy cheese originally from Wisconsin. It’s often available at specialty cheese shops or online. If you can’t find it, a blend of mozzarella and Monterey Jack is a good alternative.
Do I need a special pan? While a true Detroit-style pan is ideal, you can use any heavy, dark 9×13-inch metal pan. Avoid glass or ceramic, as they don’t conduct heat as well and won’t produce the crispy edges.
Can I use store-bought dough? Yes, you can use 2 pounds of store-bought pizza dough. Let it come to room temperature and then follow the shaping and rising steps. The texture will be slightly different, but it will still be tasty.
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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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