Detroit-style pizza is a thick, rectangular pie with a crisp, almost fried bottom crust, a light and airy interior, and a dramatic crown of caramelized cheese along the edges. It’s baked in a deep steel pan, which gives it its signature shape and crunch. This recipe brings the Motor City classic to your DC kitchen, using a high-hydration dough and brick cheese for that authentic flavor and texture.
Ingredients
- 3 ½ cups (420 g) bread flour
- 2 ¼ tsp (7 g) instant yeast
- 1 ½ cups (355 ml) warm water (about 110°F/43°C)
- 1 tsp (5 g) salt
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) olive oil, plus more for the pan
- 8 oz (225 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack)
- 1 cup (240 ml) pizza sauce (store-bought or homemade)
- Optional toppings: pepperoni, cooked sausage, mushrooms, onions, etc.
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, salt, and sugar. Add the warm water and olive oil. Stir until a shaggy dough forms. Knead for 5-7 minutes (by hand or with a stand mixer) until smooth and elastic. The dough will be quite sticky—that’s okay.
- First rise: Cover the bowl with plastic wrap or a damp towel and let it rise in a warm spot for 1 hour, or until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (or similar) deep metal pan with olive oil, making sure the bottom and sides are well covered.
- Shape the dough: Transfer the dough to the oiled pan. Using your fingers, gently press it out to cover the bottom. Don’t force it—if it springs back, let it rest for 10 minutes and try again. It should be about ½ to ¾ inch thick.
- Second rise: Cover the pan with plastic wrap and let it rise again for 1 hour, or until the dough is puffy and has risen noticeably.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C).
- Add the cheese: Cut the brick cheese into small cubes or shred it. Sprinkle the cheese evenly over the dough, going all the way to the edges—let some touch the pan. This will create the crispy, caramelized frico edge.
- Add sauce and toppings: Spoon the pizza sauce in three strips lengthwise over the cheese (or spread it in a thin layer if you prefer). Add any toppings now.
- Bake: Place the pan in the oven and bake for 15-18 minutes, until the cheese is bubbling and the edges are deeply browned and crisp. The bottom should be golden and crunchy.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Then, using a spatula, loosen the edges and slide the pizza onto a cutting board. Cut into squares and serve hot.
Tips
- Use the right cheese: Brick cheese is traditional and gives the best flavor and browning. If you can’t find it, use a mix of low-moisture mozzarella and Monterey Jack. Avoid fresh mozzarella—it’s too watery.
- Don’t skimp on the oil: The generous amount of olive oil in the pan is what creates the crispy, fried bottom crust. Make sure the pan is fully coated.
- Let the dough rise fully: The second rise is essential for a light, airy interior. If you’re short on time, you can do a slow rise in the fridge overnight, then let it come to room temperature before baking.
- Check the bottom: If the top is browning too fast but the bottom isn’t crispy, finish the pizza on the stovetop over medium heat for 2-3 minutes.
Serving Suggestions
Serve the pizza hot, cut into squares or rectangles. It’s great on its own, but you can also offer red pepper flakes, grated Parmesan, or a drizzle of hot honey. Pair it with a simple green salad or some roasted vegetables for a complete meal.
Variations
- Classic Pepperoni: Add a layer of pepperoni under the cheese or on top before baking.
- Veggie Supreme: Top with sautéed mushrooms, onions, bell peppers, and olives.
- BBQ Chicken: Swap the pizza sauce for BBQ sauce, use cooked chicken, and add red onions and cilantro after baking.
- White Pizza: Omit the tomato sauce and use a garlic-ricotta mixture instead.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place 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 bottom is crisp again. You can also reheat in a skillet over medium heat for a few minutes. Avoid the microwave, which will make the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator overnight. The next day, let it come to room temperature for about 30 minutes before shaping.
What if I don’t have a 9×13-inch pan? You can use any deep, oven-safe metal pan, such as a cast-iron skillet or a quarter-sheet pan. Adjust the baking time as needed—a thicker pizza will take longer.
Why is my cheese not browning? The cheese needs to be in direct contact with the hot pan to caramelize. Make sure you’re using a well-oiled pan and that the cheese reaches the edges. If it’s still not browning, try baking on a lower rack or increasing the oven temperature slightly.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy and crisp. Bread flour has more protein, which helps create that characteristic texture.
How do I get the pizza out of the pan without it sticking? The generous oil should prevent sticking. After baking, let it rest for 5 minutes, then run a spatula around the edges to loosen it. If it still sticks, place the pan over low heat for a minute to help release it.
Is Detroit-style pizza the same as Sicilian pizza? No, they are different. Sicilian pizza is usually thicker and has a softer, more bread-like crust, while Detroit-style has a crispy bottom and a lighter, airier interior. The cheese is also different—Detroit uses brick cheese, which is more tangy and buttery.
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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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