Detroit Style Pizza Crust Recipe

Detroit-style pizza is a square, thick-crusted pizza from Detroit, Michigan, known for its crispy, cheesy edges and airy, focaccia-like interior. The crust is baked in a rectangular steel pan, and the cheese is spread all the way to the edges so it caramelizes and forms a crunchy frico. This recipe delivers a foolproof crust with a perfect balance of crisp exterior and soft, chewy crumb.

Ingredients

3 1/2 cups (420 g) bread flour (or all-purpose flour)
1 1/2 cups (360 ml) warm water (110°F / 43°C)
2 teaspoons (8 g) instant yeast (or 1 packet active dry yeast)
2 teaspoons (10 g) fine sea salt
1 tablespoon (15 ml) olive oil, plus more for the pan
Cornmeal or semolina, for dusting (optional)

Instructions

Bloom the yeast: In a large bowl, combine the warm water and instant yeast. Let stand for 5 minutes until frothy. If using active dry yeast, let it sit for 10 minutes.
Mix the dough: Add the flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon or dough whisk until a shaggy dough forms. Turn out onto a lightly floured surface.
Knead: Knead the dough for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, a tablespoon at a time.
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1–2 hours, or until doubled in size.
Prepare the pan: Generously coat a 10×14-inch (25×35 cm) Detroit-style pizza pan (or a similar rectangular pan) with olive oil. If you have a pan with straight sides, great; if not, line the bottom with parchment paper for easier removal.
Shape the dough: Gently punch down the dough and transfer it to the prepared pan. Press it out to fill the pan evenly, using your fingertips to dimple the surface. If the dough resists, let it rest for 10 minutes and then continue.
Second rise: Cover the pan with plastic wrap and let the dough rise again for 30–45 minutes, until it has puffed up noticeably.
Preheat the oven: Place a rack in the middle position and preheat the oven to 500°F (260°C). If you have a baking stone or steel, place it on the rack to heat as well.
Top the pizza: Once the dough has risen, top it with your desired sauce and toppings. For authentic Detroit-style, add the cheese first (shredded mozzarella and brick cheese, if available) all the way to the edges, then add the sauce in stripes on top. This helps the cheese caramelize against the pan.
Bake: Place the pan on the hot stone or directly on the rack. Bake for 15–20 minutes, until the cheese is bubbly and browned at the edges, and the crust is golden and crisp. For a deeper browning on the bottom, you can place the pan on the lowest rack for the last 5 minutes.
Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Use a spatula to loosen the edges, then slide the pizza onto a cutting board. Cut into squares and serve hot.

Tips

Use a proper pan: A dark, heavy-gauge steel pan (like a LloydPans or Detroit-style pan) gives the best crust. If you don’t have one, a 9×13-inch cake pan or cast-iron skillet works, but the crust may not get as crispy on the bottom.
Don’t over-flour: The dough should be tacky but not sticky. Adding too much flour during kneading will make the crust dense.
Let it rise slowly: For even more flavor, you can refrigerate the dough after the first rise for 24–48 hours. Just bring it to room temperature before shaping.
Cheese to the edge: Don’t be shy with the cheese—spreading it to the very edge is what creates the coveted caramelized frico crust. Use a mix of low-moisture mozzarella and sharp cheddar if you can’t find brick cheese.

Serving Suggestions

Serve the pizza hot, cut into squares (not wedges). It’s perfect as a main dish with a simple green salad, or as a party appetizer. Pair with a cold beer or a sparkling water with lemon.

Variations

Whole wheat: Substitute up to half of the bread flour with whole wheat flour for a nuttier flavor. You may need to add a little more water.
Herb crust: Add 1 tablespoon of dried Italian herbs or 2 tablespoons of fresh chopped rosemary to the dough for extra aroma.
Stuffed crust: Press cubes of mozzarella or provolone into the edges of the dough before the second rise for a gooey surprise.
Vegan: Use a vegan mozzarella-style shreds and a dairy-free butter or oil for the pan. Note that vegan cheese may not brown as well, so keep an eye on it.

Storage and Reheating

Leftover pizza can be stored 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 375°F (190°C) oven for 5–7 minutes, or until the cheese is melted and the crust is crisp. You can also reheat in a skillet over medium heat with a lid for a few minutes. Avoid microwaving, as it will make the crust soggy.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour, but the crust will be slightly less chewy. Bread flour has more protein, which creates more gluten and a better structure.

Do I need a special Detroit-style pizza pan? Not necessarily. A 9×13-inch cake pan or cast-iron skillet works well. The key is to have straight sides and a dark finish to promote browning. If using a glass or lighter pan, the crust may not get as crispy.

Why is my crust not crispy on the bottom? This usually happens if the pan isn’t hot enough or the dough is too thick. Make sure your oven is fully preheated, and consider placing the pan on a preheated baking stone or steel. You can also brush the bottom of the dough with a little olive oil before topping.

Can I make the dough ahead of time? Yes, after the first rise, punch down the dough and refrigerate it for up to 48 hours. Let it come to room temperature for about 30 minutes before shaping. This slow fermentation adds flavor.

What is brick cheese and can I substitute it? Brick cheese is a mild, slightly tangy cheese that is traditional for Detroit-style pizza. If you can’t find it, a combination of low-moisture mozzarella and Monterey Jack or cheddar works well.

How do I know when the pizza is done? The crust should be golden brown and the cheese should be bubbly and browned at the edges. The internal temperature of the crust should be at least 200°F (93°C) for a fully baked bread. For food safety, if you add any meat toppings, ensure they reach the safe minimum internal temperature as recommended by the USDA FSIS (e.g., ground meat 160°F / 71°C, poultry 165°F / 74°C).

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).