Detroit-style pizza is a rectangular, thick-crusted pizza baked in a blue steel pan, known for its crispy, almost fried bottom and edges, and its signature layer of cheese that goes all the way to the rim. It’s a style that has exploded in popularity across the U.S., and making it at home in Dallas—or anywhere—gives you that same iconic square slice with a caramelized, cheesy frico crust. This recipe uses a high-hydration dough, brick cheese (or a good substitute), and a simple technique that delivers a genuinely authentic result in a home oven.
Ingredients
- For the dough:
- 3 1/2 cups (420 g) bread flour
- 1 1/2 cups (355 ml) warm water (110°F / 43°C)
- 2 1/4 tsp (7 g) instant yeast
- 1 1/2 tsp (9 g) fine sea salt
- 1 tbsp (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) sugar
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) garlic powder
- 1/2 tsp (2.5 g) salt
- For the toppings:
- 8 oz (225 g) brick cheese or a mix of low-moisture mozzarella and Monterey Jack, shredded
- 1/2 cup (75 g) sliced pepperoni (optional)
- 1/4 cup (40 g) sliced black olives (optional)
- 2 tbsp (10 g) grated Parmesan cheese
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, 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 sticky; use a bench scraper if needed.
- 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 until doubled, about 1 hour.
- Prepare the pan: Generously coat the bottom and sides of a 9×13-inch (23×33 cm) metal pan (preferably blue steel or dark nonstick) with olive oil. Transfer the dough to the pan and press it out to the edges. If it springs back, let it rest 10 minutes, then press again. Aim for an even thickness, about 1/2 inch (1.3 cm).
- Second rise: Cover the pan with plastic wrap and let the dough rise for 1 hour, until puffy and about 1 inch (2.5 cm) thick.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt in a small bowl. Stir well. Set aside.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a pizza stone or steel, place it on the rack to preheat as well.
- Top the pizza: Sprinkle the shredded cheese evenly over the dough, going all the way to the edges. The corners and sides should be fully covered. Add pepperoni and olives if using. Dollop or spread the sauce in three thick stripes lengthwise over the cheese—do not cover the whole pizza. Sprinkle with Parmesan.
- Bake: Place the pan directly on the hot stone or steel (or on the rack) and bake for 12–15 minutes, until the cheese is bubbly and browned in spots, and the edges are deeply caramelized and crispy. If the top is browning too fast, tent loosely with foil.
- Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Run a thin spatula around the edges to loosen, then slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Use the right pan: A true Detroit-style pan is dark, heavy, and has straight sides. A 9×13-inch metal cake pan works, but a cast-iron or carbon-steel pan will give a better crust. Avoid glass pans, as they don’t conduct heat well enough for the crispy bottom.
- Cheese matters: Brick cheese is the classic, but it can be hard to find. A 50/50 mix of low-moisture mozzarella and Monterey Jack is a solid substitute. Shred it yourself—pre-shredded cheese contains anti-caking agents that prevent melting.
- Don’t over-sauce: The sauce is meant to be a topping, not a base. Too much will make the pizza soggy. Three thick stripes are traditional; you can spread it a bit if you prefer, but keep it away from the edges.
- Let the dough rise properly: The long rise is what gives the crust its airy, chewy interior. If your kitchen is cool, let it rise in a slightly warm oven (turned off) with the light on.
Serving Suggestions
Serve the pizza hot, straight from the oven, cut into 8 squares. It’s a meal in itself, but a simple side salad with a tangy vinaigrette balances the richness. For a Dallas twist, serve with a side of ranch dressing for dipping the crispy corners—it’s a local favorite. Cold beer or a bold red wine like Zinfandel pairs well.
Variations
- Meat lovers: Add cooked Italian sausage, bacon, or prosciutto along with the pepperoni.
- Veggie: Sautéed mushrooms, bell peppers, red onions, and spinach work great. Add them after the cheese, before the sauce.
- Spicy: Drizzle with hot honey or sprinkle with red pepper flakes after baking.
- BBQ chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken, and add red onions and cilantro after baking.
- White pizza: Omit the tomato sauce and instead dollop with ricotta mixed with garlic and herbs.
Storage and Reheating
Leftover pizza can be refrigerated in an airtight container for up to 4 days. To reheat, place slices in a skillet over medium heat for 2–3 minutes per side, or bake in a 400°F (200°C) oven for 5–7 minutes. This restores the crispy crust. Microwaving will make it soggy, but if you must, use a paper towel and microwave in 30-second bursts.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after the first rise, punch it down, wrap tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before pressing into the pan.
What if I don’t have a 9×13-inch pan? You can use a 10×14-inch sheet pan, but reduce the dough by 25% or make a thinner crust. Adjust baking time accordingly.
Why is my crust not crispy? The pan wasn’t hot enough or there was too much oil. Make sure the pan is preheated in the oven for at least 15 minutes before adding the dough, and use a generous amount of oil.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy. Bread flour has more protein, which gives the characteristic crisp-chewy texture.
Is brick cheese essential? No, but it has a distinct tangy, buttery flavor. The mozzarella/Monterey Jack blend is a good substitute, though you’ll lose some of that authentic flavor.
Can I freeze the baked pizza? Yes, wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 10–12 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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