Detroit Style Pizza Cincinnati-Style Chili Topping

Detroit-style pizza meets Cincinnati chili in this hearty, square-slice fusion. The thick, airy crust with its crispy, caramelized cheese edges provides the perfect vehicle for a rich, spiced chili topping that’s both sweet and savory. This recipe delivers all the comfort of a Midwest classic with the satisfying crunch of a Detroit original, creating a pizza that’s genuinely greater than the sum of its parts.

Ingredients

For the dough:
3 1/2 cups (440 g) bread flour
1 1/2 cups (355 ml) warm water (110°F / 43°C)
2 tsp (8 g) instant yeast
1 tbsp (12 g) granulated sugar
1 1/2 tsp (9 g) salt
2 tbsp (30 ml) olive oil, plus more for the pan
For the chili topping:
1 lb (450 g) ground beef (80/20)
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp (15 g) chili powder
1 tsp (2 g) ground cumin
1/2 tsp (1 g) ground cinnamon
1/2 tsp (1 g) ground allspice
1/4 tsp (0.5 g) ground cloves
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 g) brown sugar
1 (15 oz / 425 g) can tomato sauce
1 cup (235 ml) beef broth
1 tbsp (15 g) Worcestershire sauce
Salt and black pepper to taste
For the cheese and assembly:
8 oz (225 g) low-moisture mozzarella, shredded (not fresh)
4 oz (115 g) sharp cheddar, shredded
1 cup (115 g) shredded Monterey Jack
1/2 cup (60 g) diced white onion (for topping)
1/2 cup (60 g) cooked kidney beans (optional, for extra Cincinnati flair)
Oyster crackers, for serving

Instructions

Make the dough: In a large bowl, combine the bread flour, yeast, sugar, and salt. Add the warm water and olive oil. Mix 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; that’s fine. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour, or until doubled.
Prepare the chili: While the dough rises, make the chili. In a large pot or Dutch oven over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft, about 8 minutes. Drain off excess fat. Add the garlic, chili powder, cumin, cinnamon, allspice, and cloves. Cook for 1 minute until fragrant.
Add the vinegar, brown sugar, tomato sauce, beef broth, and Worcestershire sauce. Stir to combine. Bring to a simmer, then reduce heat to low. Simmer uncovered for 40-45 minutes, stirring occasionally, until the chili has thickened and the flavors meld. Season with salt and pepper. Set aside.
Preheat the oven to 500°F (260°C) with a rack in the lower third. Generously coat a 9×13-inch (23×33 cm) metal pan (or two 8×8-inch pans) with olive oil.
Once the dough has risen, punch it down. Press it into the prepared pan, stretching it to the edges. It’s okay if it doesn’t fill every corner perfectly; just get it close. Cover loosely with plastic wrap and let rest for 15 minutes while the oven heats.
Par-bake the crust: Bake the dough for 8-10 minutes, until it’s just starting to set but not browned. Remove from the oven.
Assemble: Spread the chili evenly over the crust, leaving a 1/2-inch (1.3 cm) border around the edges for the cheese crust. Sprinkle the shredded mozzarella, cheddar, and Monterey Jack over the chili, making sure to push some cheese right up against the edges of the pan—this creates the crispy frico edges. If using, sprinkle the kidney beans over the top.
Bake: Return the pizza to the oven and bake for 12-15 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. The cheese should be melted and starting to brown in spots.
Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Run a spatula around the edges to release the crispy cheese. Top with the diced white onion and oyster crackers. Slice into squares and serve.

Tips

Use a metal pan: The quintessential crispy, caramelized cheese edges happen best in a dark, heavy metal pan (like a blue steel or anodized aluminum). Glass or ceramic won’t conduct heat as well, so you’ll get less crunch.
Don’t skip the par-bake: The chili is wet, and a par-bake ensures the crust doesn’t become soggy. It also helps the dough rise fully before the heavy toppings go on.
Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and browning as well. Shredding from a block gives you a creamier, more cohesive melt.
Simmer the chili low and slow: The long simmer is what develops the deep, complex flavor that makes Cincinnati chili special. Don’t rush it; if it starts to stick, add a splash of water.

Serving Suggestions

Serve this pizza hot, cut into squares, with extra oyster crackers and a side of hot sauce for those who want more heat. It’s a meal in itself, but a simple green salad with a tangy vinaigrette cuts through the richness nicely. For a full Cincinnati experience, offer additional toppings like shredded cheddar, diced onions, and even a spoonful of spaghetti on the side (though that might be taking the fusion a step too far for some!).

Variations

Vegetarian: Replace the ground beef with a plant-based meat crumble or finely chopped mushrooms. Sauté them with the onion and proceed as written. The chili will be just as flavorful.
Spicy: Add 1-2 minced jalapeños or a teaspoon of cayenne pepper to the chili along with the other spices. You can also sprinkle red pepper flakes over the finished pizza.
Classic Detroit: If you want to keep it traditional, skip the chili and use a simple tomato sauce (no sugar) and pepperoni. This dough and baking method work perfectly for a classic Detroit-style pizza.
Cheese Swap: Try using white cheddar or provolone in place of the Monterey Jack. Just keep the total amount of cheese the same.

Storage and Reheating

Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, the best method is in a skillet over medium heat: place the slice in a dry skillet, cover, and cook for 3-4 minutes, until the bottom is crispy and the cheese is melted. You can also reheat in a toaster oven or conventional oven at 375°F (190°C) for 5-7 minutes. Avoid the microwave, as it will make the crust soggy and the chili rubbery. The chili itself can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months.

Frequently Asked Questions

Can I make the dough ahead of time? Yes! After kneading, place the dough in a lightly oiled bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before pressing into the pan.

What is the best pan to use if I don’t have a Detroit-style pan? A 9×13-inch (23×33 cm) metal baking pan works perfectly. If you have two 8×8-inch (20×20 cm) pans, you can split the dough and chili between them for a thicker crust. Avoid glass or ceramic for the best crispy edges.

Can I use a different type of chili? Absolutely. This recipe is designed for Cincinnati-style chili, which is thin and spiced with cinnamon and allspice. If you use a thick, chunky chili, you’ll need to spread it thinner and may need to reduce the baking time slightly to avoid a soggy crust.

Is it necessary to use bread flour? Bread flour gives the crust its signature chew and structure. All-purpose flour will work, but the crust will be slightly less airy and crisp. If you only have all-purpose, you can substitute it 1:1.

How do I get the cheese to crisp up on the edges? The key is to push the shredded cheese right up to the edge of the pan, so it touches the hot metal directly. The high oven temperature (500°F / 260°C) is also crucial—it caramelizes the cheese quickly without burning it.

Can I freeze the baked pizza? Yes, you can freeze the fully baked pizza. Let it cool completely, wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 10-12 minutes, or until heated through.

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