Detroit Style Pizza: Crispy, Cheesy, Square

Detroit-style pizza is a square, thick-crusted pizza baked in a dark, steel pan, known for its crispy, almost fried bottom and edges, and its signature crown of caramelized cheese that runs all the way to the rim. It’s a regional American classic from Detroit, Michigan, that has become a home-baking favorite because it delivers a dramatic texture contrast: airy, chewy crumb, crunchy edges, and a bold layer of sauce on top. This recipe uses a high-hydration dough and a generous amount of brick cheese to recreate that iconic pan pizza at home.

Ingredients

• For the dough:
  • 3 ½ cups (440 g) bread flour (or all-purpose)
  • 1 ½ cups (360 ml) warm water (110°F / 43°C)
  • 2 ¼ tsp (7 g) instant yeast (one packet)
  • 1 ½ 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 ml) red wine vinegar
  • 1 tsp (2 g) dried oregano
  • 1 tsp (5 g) sugar
  • ½ tsp (1 g) garlic powder
  • ½ tsp (1 g) salt
  • ¼ tsp (0.5 g) black pepper
• For the toppings:
  • 12 oz (340 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
  • 4 oz (115 g) pepperoni slices (optional)
  • 1 tbsp (15 ml) olive oil for drizzling

Instructions

1. Make the dough: In a large bowl, combine the flour and salt. In a separate bowl, mix the warm water, yeast, and olive oil. Let stand for 5 minutes until foamy. Pour the wet ingredients into the dry and stir with a wooden spoon until a shaggy dough forms. It will be very sticky—that’s correct.
2. First rise: Cover the bowl with plastic wrap or a damp towel and let rise at room temperature for 1–2 hours, until doubled in size. Alternatively, refrigerate for 8–24 hours for more flavor.
3. Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark, heavy-duty metal pan (or two 8×8-inch pans) with olive oil, including the corners and sides. Use your fingers to press the dough evenly into the pan, making sure it reaches the edges. If the dough springs back, let it rest for 10 minutes and press again.
4. Second rise: Cover the pan with plastic wrap and let the dough rise in a warm spot for 45–60 minutes, until it’s puffy and has risen about ½ inch (1 cm) in the pan.
5. Make the sauce: While the dough rises, combine all sauce ingredients in a small bowl. Stir well and set aside. The sauce should be thick and chunky, not watery.
6. Preheat the oven: Place a rack in the lower third of the oven and preheat to 500°F (260°C). If you have a baking steel or stone, place it on the rack to preheat as well.
7. Top the pizza: Sprinkle the shredded cheese evenly over the dough, right up to the edges—do not leave a border. If using pepperoni, scatter it over the cheese. Then, dollop the sauce in three or four thick stripes lengthwise across the pizza. Do not spread it over the whole surface.
8. Bake: Place the pan on the hot steel (or directly on the rack) and bake for 15–20 minutes, until the edges are dark brown and crispy, the cheese is bubbly and caramelized in spots, and the bottom is golden and crisp. Rotate the pan halfway through for even browning.
9. 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 a dark, heavy pan: The classic Detroit pan is a blue-steel or anodized aluminum pan that conducts heat intensely. A dark nonstick cake pan works too, but avoid glass or ceramic—they won’t give the crispy bottom.
• Brick cheese substitute: If you can’t find brick cheese, use a 50/50 blend of low-moisture mozzarella and Monterey Jack. This mimics the buttery, tangy flavor and stretchy texture.
• Don’t overload with sauce: The sauce is meant to be a topping, not a base. Too much sauce makes the crust soggy. Use thick stripes and keep them away from the edges.
• Cold ferment for flavor: If you have time, let the dough rise in the refrigerator for 24–48 hours. This develops a more complex, sourdough-like flavor and a better crust.

Serving Suggestions

Serve the pizza hot, straight from the pan, cut into squares. It pairs well with a simple green salad dressed with vinaigrette to cut through the richness, or with a side of pickled peppers or giardiniera. For a true Detroit experience, serve it with a cold glass of Vernors ginger ale or a light lager.

Variations

• Classic pepperoni: Add 4 oz (115 g) of cup-and-char pepperoni under the cheese for crispy edges.
• Supreme: Top with sautéed mushrooms, green bell peppers, red onions, and cooked Italian sausage.
• BBQ chicken: Use BBQ sauce instead of tomato sauce, top with cooked chicken, red onion, and cilantro after baking.
• Vegetarian: Skip the pepperoni and add roasted cherry tomatoes, spinach, and artichoke hearts.
• Spicy honey: Drizzle hot honey over the finished pizza for a sweet-heat kick.

Storage and Reheating

Store leftover pizza in an airtight container or wrapped in foil in the refrigerator for up to 4 days. To reheat, place slices in a skillet over medium heat for 2–3 minutes until the bottom is crispy, then cover with a lid for another 2 minutes to melt the cheese. Alternatively, reheat in a toaster oven or air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it makes the crust soggy.

Frequently Asked Questions

What makes Detroit-style pizza different from Chicago deep-dish? Detroit-style has a thicker, airier crust that’s crispy on the outside and chewy inside, with cheese caramelized to the edges and sauce on top. Chicago deep-dish has a buttery, flaky crust that’s baked in a round pan with cheese on the bottom, toppings in the middle, and a thick tomato sauce layer on top.

Can I make this gluten-free? Yes, you can substitute a gluten-free all-purpose flour blend, but the texture will be denser and less airy. Add 1 tsp xanthan gum if your blend doesn’t include it, and reduce the water to 1 ¼ cups (300 ml).

Why is my crust not crispy on the bottom? The most common reasons are using a light-colored or glass pan, not preheating the pan, or baking at too low a temperature. Use a dark metal pan and preheat the oven to at least 475°F (245°C).

Can I use a regular sheet pan? Yes, but the crust will be thinner and less crispy. Use a 9×13-inch metal baking pan and increase the dough recipe by 50% if you want a thicker crust.

Do I have to use brick cheese? No, but it’s traditional. If you can’t find it, a blend of mozzarella and Monterey Jack works well. Avoid using fresh mozzarella, as it adds too much moisture.

Can I freeze the dough? Absolutely. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with the recipe.

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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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