Detroit Style Pizza Downtown Detroit: The Real Recipe

Detroit-style pizza is a square, thick-crusted pizza born in Detroit, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. It’s baked in a blue steel pan (originally automotive parts trays) with Wisconsin brick cheese, sauce on top, and pepperoni placed directly on the dough. This recipe recreates that iconic downtown Detroit pie at home, with a long, cold fermentation for the signature tang and a two-stage bake for the perfect crispy-cheese crust.

Ingredients

For the dough:
3 ½ cups (440 g) bread flour (or all-purpose, but bread flour gives a chewier crumb)
1 ½ cups (355 ml) warm water (110°F / 43°C)
2 tsp (8 g) instant yeast (or active dry, dissolved in the water first)
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 (preferably San Marzano)
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 tsp (5 ml) dried oregano
½ tsp (2.5 g) sugar (optional, to balance acidity)
Salt to taste
For the toppings:
8 oz (225 g) brick cheese (or a mix of 4 oz / 115 g low-moisture mozzarella and 4 oz / 115 g white cheddar, shredded)
4 oz (115 g) pepperoni slices (regular or cup-and-char)
2 tbsp (30 ml) olive oil for drizzling

Instructions

Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and 1 tbsp olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook on medium-low for 6–8 minutes.)
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour, until it doubles in size.
Cold ferment (essential for flavor): Punch down the dough, shape it into a ball, and place it in a covered container. Refrigerate for at least 24 hours, up to 72 hours. This develops the tangy, complex flavor that defines Detroit-style pizza.
Prepare the pan: Generously coat a 9×13-inch (23×33 cm) blue steel pan (or a dark, non-stick metal pan) with 2 tbsp olive oil. If you don’t have a blue steel pan, a regular 9×13-inch baking pan works, but the crust won’t be as crispy.
Shape the dough: Remove the dough from the fridge and let it sit at room temperature for 30 minutes. Press the dough into the pan, stretching it to the edges. If it springs back, let it rest for 10 minutes and try again. Cover with plastic wrap and let it rise in a warm spot for 1–2 hours, until it’s puffy and almost doubled in height.
Make the sauce: While the dough rises, heat 2 tbsp olive oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the crushed tomatoes, oregano, sugar (if using), and salt. Simmer for 10 minutes, then remove from heat. Let cool to room temperature.
Preheat the oven: Place a rack in the middle position and preheat the oven to 500°F (260°C). If you have a pizza stone, place it on the rack to help the bottom crisp.
Assemble the pizza: Sprinkle the shredded cheese evenly over the dough, all the way to the edges (the cheese will caramelize and create the frico crust). Arrange the pepperoni slices directly on the cheese. Spoon the sauce in three stripes lengthwise over the top, leaving some cheese visible. Do not spread the sauce all the way to the edges—this is a hallmark of Detroit-style.
Bake: Place the pan in the oven and bake for 15–18 minutes, until the cheese is bubbly and the edges are deep golden brown and crispy. If the top is browning too fast, tent with foil. The internal temperature of the pizza should reach 165°F (74°C) for food safety (USDA FSIS safe minimum for leftovers).
Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Run a spatula around the edges to loosen, then transfer to a cutting board. Slice into squares and serve hot.

Tips

Use brick cheese if you can find it: Brick cheese is a mild, tangy, slightly sweet cheese from Wisconsin. If unavailable, a mix of low-moisture mozzarella and white cheddar is the closest substitute, though it won’t have the exact same tang.
Don’t skip the cold ferment: The 24-hour cold rise is what gives the crust its characteristic sourdough-like flavor and airy texture. If you’re short on time, you can do a same-day dough, but it won’t be as good.
Use a dark pan: A dark, heavy pan (like a blue steel or anodized aluminum) absorbs heat better and helps the cheese edges crisp up. If using a light pan, you may need to add 2–3 minutes to the bake time.
Don’t overload with sauce: The sauce is meant to be a complement, not a drowning. Three stripes of sauce is traditional; too much sauce will make the crust soggy.

Serving Suggestions

Serve the pizza hot, straight from the pan, cut into 6 or 8 squares. Pair it with a simple side salad of arugula with lemon vinaigrette to cut through the richness. For a true Detroit experience, enjoy it with a cold craft beer or a glass of red wine like a Chianti. It also makes great game-day food—just keep it warm in a low oven.

Variations

Classic pepperoni: Use cup-and-char pepperoni for the traditional crispy edges.
Veggie: Sauté mushrooms, bell peppers, and onions before adding; place them on top of the cheese.
Meat lover’s: Add cooked Italian sausage or bacon along with the pepperoni.
Spicy: Add crushed red pepper flakes or drizzle with hot honey after baking.
White version: Skip the tomato sauce and use a garlic-ricotta mixture, then top with fresh herbs after baking.

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 in a 400°F (200°C) oven for 5–7 minutes, until the cheese is bubbly and the crust is crispy again. You can also reheat in a skillet over medium heat with a lid for 3–4 minutes. Avoid microwaving, as it makes the crust soggy. For longer storage, freeze the baked pizza (wrapped tightly in foil) for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this gluten-free? Yes, but the texture will be different. Use a gluten-free bread flour blend and add 1 tsp xanthan gum (if not already in the blend). You may need to reduce the water by 2 tbsp and let the dough rise for a shorter time.

Why is my crust not crispy? The most common reasons are: using a light pan, not enough oil in the pan, or baking at too low a temperature. Make sure your oven is fully preheated to 500°F (260°C) and that the pan is generously oiled.

Can I use a regular baking sheet instead of a blue steel pan? Yes, but the results will be less crispy. A 9×13-inch metal pan works, but avoid glass or ceramic, as they don’t conduct heat as well.

Do I have to cold ferment the dough? No, but it’s highly recommended. The cold ferment develops flavor and improves texture. If you skip it, use the same dough recipe but let it rise at room temperature for 2 hours after the first rise, then proceed.

What is brick cheese and where can I find it? Brick cheese is a semi-soft cheese from Wisconsin, with a mild, tangy flavor. It’s available at some specialty cheese shops or online. If you can’t find it, use a mix of mozzarella and white cheddar.

Can I make the dough ahead and freeze it? Yes, after the cold ferment, shape the dough into a ball, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, 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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