Detroit-style pizza is a rectangular, thick-crusted pizza baked in a blue steel pan, characterized by a light, airy interior, a crispy, almost fried bottom and edges, and a generous layer of cheese that extends to the very edges of the pan, creating a caramelized “frico” crust. It is a regional American specialty from Detroit, Michigan, and this recipe replicates its signature texture and flavor using a high-hydration dough and a specific baking method. The key to its unique character is the order of assembly: cheese first, then sauce, which keeps the crust crisp and the toppings flavorful.
Ingredients
- For the dough:
- 3 1/2 cups (420 g) bread flour, plus more for dusting
- 1 1/2 cups (360 ml) warm water (110°F / 43°C)
- 2 teaspoons (6 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 tablespoons (30 ml) olive oil
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (1 g) dried oregano
- 1/2 teaspoon (1 g) garlic powder
- 1/2 teaspoon (3 g) salt
- For the toppings:
- 3 cups (340 g) shredded low-moisture mozzarella (not fresh)
- 1/2 cup (50 g) grated Parmesan cheese
- Optional: 1/2 cup (75 g) sliced pepperoni or other toppings of your choice
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Stir 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. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 1/2 hours.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) blue steel or dark nonstick metal pan with olive oil, making sure the bottom and sides are well covered. The oil is essential for the crispy, fried crust.
- Shape the dough: After the rise, gently punch down the dough. Transfer it to the oiled pan. Using your fingertips, press the dough evenly into the corners and edges of the pan. If it resists, let it rest for 10 minutes, then continue. Cover the pan loosely with plastic wrap and let the dough rise again for 30–45 minutes, until it is puffy and has slightly pulled away from the edges.
- Preheat the oven: Place an oven rack in the middle position and preheat the oven to 500°F (260°C).
- Make the sauce: While the dough is rising, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally. Set aside to cool slightly.
- Assemble the pizza: Sprinkle the shredded mozzarella evenly over the dough, making sure to push some cheese right up against the edges of the pan—this will create the caramelized frico crust. If using pepperoni or other toppings, scatter them over the cheese. Then, spoon the sauce in three or four thick stripes lengthwise over the pizza. Do not spread the sauce all the way to the edges; the sauce should sit on top of the cheese.
- Bake: Place the pan in the oven and bake for 15–18 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. The crust should reach an internal temperature of 190°F (88°C) for a fully baked, non-doughy center. If the top browns too quickly, tent loosely with foil.
- Cool and serve: Remove the pizza from the oven and let it cool in the pan for 5 minutes. Run a thin spatula around the edges to loosen it, then carefully slide the pizza onto a cutting board. Slice into rectangles and serve hot.
Tips
- Use the right pan: A blue steel pan is traditional, but a heavy dark nonstick 9×13-inch pan works well. Avoid light-colored shiny pans, as they won’t produce the same crispy, browned crust.
- Don’t skip the oil: The generous oil in the pan is what creates the fried, crispy bottom and edges. Use a good olive oil or even a neutral oil like canola for a more neutral flavor.
- Cheese to the edge: Press the cheese all the way to the rim of the pan. This ensures the cheese melts and caramelizes against the hot metal, creating the signature frico crust. If you leave a gap, you’ll miss out on the best part.
- Let it rest: After baking, let the pizza rest for 5 minutes before slicing. This allows the cheese to set slightly, making it easier to cut clean rectangles without all the cheese pulling off.
Serving Suggestions
Serve Detroit-style pizza as a main dish with a simple green salad dressed with vinaigrette to balance the richness. It also pairs well with roasted vegetables or a bowl of minestrone soup. For a game-day spread, cut into small rectangles and serve with marinara or ranch dressing for dipping.
Variations
- Classic Pepperoni: Add 1/2 cup (75 g) sliced pepperoni under the sauce, as described in the recipe.
- Vegetarian: Top with sautéed mushrooms, caramelized onions, and roasted red peppers before adding the sauce.
- Spicy Honey: After baking, drizzle with a mixture of 2 tablespoons (30 ml) honey and 1/2 teaspoon (2 g) red pepper flakes for a sweet-heat finish.
- BBQ Chicken: Use cooked chicken breast (shredded or diced) tossed in barbecue sauce instead of tomato sauce, and swap mozzarella for a mix of mozzarella and cheddar.
Storage and Reheating
Store leftover pizza in an airtight container or wrapped tightly in foil 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 8–10 minutes, until the cheese is bubbly and the crust is crisp again. Avoid microwaving, as it will make the crust soggy. You can also reheat in a skillet over medium heat for 5 minutes, covered, to retain crispness.
Frequently Asked Questions
What makes Detroit-style pizza different from Chicago deep-dish? Detroit-style has a thick, airy crust that is crispy on the bottom and edges, with cheese and sauce layered in reverse order (cheese on dough, sauce on top). Chicago deep-dish has a buttery, flaky crust that is baked in a round pan with cheese on top of the sauce and a thick layer of toppings.
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 and may not rise as high. Bread flour has a higher protein content that gives the signature airy, crisp texture.
Do I need a special pan? A blue steel pan is traditional, but a heavy dark nonstick 9×13-inch pan works perfectly. If you use a glass or ceramic dish, you won’t get the same crispy edges, so stick to metal.
Why is my crust not crispy? The most common reasons are: not enough oil in the pan, using a light-colored pan, or not baking at a high enough temperature. Make sure your oven is fully preheated to 500°F (260°C) and that you use a heavy, dark pan with plenty of oil.
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 pressing it into the pan and proceeding with the second rise.
What is the best cheese for Detroit-style pizza? Low-moisture mozzarella is the classic choice because it melts well and browns nicely. Some recipes use a mix of mozzarella and brick cheese, but brick cheese can be hard to find outside the Midwest. A blend of mozzarella and mild cheddar works as a substitute.
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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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