Detroit-style pizza is a rectangular, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. It originated in Detroit, Michigan, and has become a nationwide favorite, including in Dallas, TX, where several pizzerias serve their own versions. This recipe brings that iconic style home, using a high-hydration dough baked in a dark steel pan with Wisconsin brick cheese for that signature tangy, buttery flavor.
Ingredients
- For the dough:
- 3 1/2 cups (420 g) bread flour
- 1 1/2 cups (360 ml) warm water (110°F/43°C)
- 2 teaspoons (8 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon (15 ml) olive oil
- For the toppings:
- 8 oz (225 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
- 4 oz (115 g) pepperoni slices (optional)
- 1/4 cup (25 g) grated Parmesan cheese
Instructions
- Make the dough: In a large bowl, combine the bread flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. The dough will be sticky; resist adding too much flour.
- 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 for 1–2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark steel pan (or a Detroit-style pizza pan) with olive oil, including the corners and sides. The oil is essential for frying the crust.
- Shape the dough: Transfer the risen dough to the pan. Using your fingertips, gently press and stretch it to fill the pan, working from the center outward. If it springs back, let it rest for 10 minutes, then continue. The dough should reach the edges and slightly up the sides.
- Second rise: Cover the pan loosely with plastic wrap and let the dough rise again for 30–45 minutes, until puffy and about 1/2-inch (1.3 cm) thick.
- Make the sauce: While the dough rises, combine all sauce ingredients in a small saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
- Preheat the oven: Place a rack in the lower third of the oven and preheat to 500°F (260°C).
- Assemble the pizza: Sprinkle the shredded brick cheese evenly over the dough, leaving a 1/2-inch (1.3 cm) border at the edges. The cheese should go all the way to the corners and edges—this creates the crispy frico. Arrange the pepperoni over the cheese, if using. Spoon the sauce in three stripes lengthwise over the pizza (do not spread it all the way to the edges). Sprinkle with Parmesan.
- Bake: Bake for 12–15 minutes, until the edges are deeply caramelized and the cheese is bubbly and browned in spots. The internal temperature of the cheese should reach 165°F (74°C) for food safety, but the visual cues are more reliable. 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 carefully lift the pizza out onto a cutting board. Slice into squares and serve hot.
Tips
- Use a dark steel pan: The dark finish absorbs heat and promotes browning, which is essential for the crispy cheese edges. If you only have a light aluminum pan, increase the bake time by 2–3 minutes and keep an eye on the bottom.
- Brick cheese substitute: True brick cheese is tangy and buttery, but it can be hard to find. Mix 4 oz (115 g) low-moisture mozzarella with 4 oz (115 g) Monterey Jack for a close approximation. Avoid fresh mozzarella—it’s too watery.
- Don’t over-sauce: The sauce should be in stripes, not spread all over. This keeps the crust crisp and allows the cheese to shine. If you prefer more sauce, add a little extra, but remember it’s a flavor accent, not a soup.
- Cold dough is easier to shape: If the dough is too springy, refrigerate it for 20 minutes before pressing it into the pan. It will relax and hold its shape better.
Serving Suggestions
Serve the pizza hot, cut into squares, with a side of ranch dressing or marinara for dipping. It pairs well with a crisp green salad dressed with lemon vinaigrette, or a bowl of Italian wedding soup. For a Dallas twist, serve with a cold local lager or a Texas-style margarita.
Variations
- Supreme: Add cooked Italian sausage, bell peppers, and red onion before baking.
- Spicy Honey: After baking, drizzle with hot honey (mix 2 tablespoons honey with 1 teaspoon chili flakes) for a sweet-heat finish.
- Veggie: Use roasted mushrooms, caramelized onions, and spinach instead of pepperoni.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken, and add red onion and cilantro after baking.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over medium-low heat, cover, and warm for 5–7 minutes, until the bottom is crispy and the cheese is melted. You can also reheat in a 350°F (175°C) oven for 8–10 minutes. Avoid microwaving, as it makes the crust soggy. For longer storage, freeze the baked pizza (wrapped tightly) for up to 2 months; thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! After the first rise, punch it down, wrap it 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 Detroit-style pan? A 9×13-inch metal baking pan works well. Just make sure it’s dark and heavy-gauge. You can also use two 8×8-inch pans for thicker crust.
Why is my cheese not browning? The cheese needs to be in direct contact with the hot pan. Make sure you press the cheese all the way to the edges and corners, and that your oven is fully preheated. If it’s still not browning, place the pan on the bottom rack for the last 2 minutes.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy and airy. Add 1 tablespoon of vital wheat gluten per cup of all-purpose flour to mimic bread flour’s protein content.
Is brick cheese the same as mozzarella? No, brick cheese is a mild, tangy cheese with a higher fat content. It melts beautifully and has a distinct flavor. The mozzarella-Monterey Jack mix is a good substitute, but it won’t be exactly the same.
How do I know when the pizza is done? The edges should be deeply browned and crispy, and the cheese should be bubbly and starting to brown in spots. The bottom should be golden and crisp—check by lifting a corner with a spatula.
Related
- Kirkland Chicken Breast: Easy Baked Recipe
- Kirkland Chicken Breast Chunks: Easy Recipe Ideas
- New Multi Chicken Breast: One Pan, Three Ways
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).