Detroit-style pizza Fresno is a bold, spicy twist on the classic Motor City square pie. It features a thick, airy, focaccia-like crust with a crispy, caramelized cheese edge, topped with a vibrant Fresno chile-infused sauce, plenty of pepperoni, and a layer of brick cheese. This recipe delivers that signature crunchy-chewy texture and a pleasant heat that makes it a standout for weeknight dinners or game-day gatherings.
Ingredients
- For the dough:
- 3 ½ cups (440 g) bread flour
- 1 ½ tsp (6 g) instant yeast
- 1 ½ tsp (9 g) fine sea salt
- 1 ½ cups (355 ml) warm water (110°F / 43°C)
- 2 tbsp (30 ml) olive oil, plus more for the pan
- For the sauce:
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic, minced
- 2 Fresno chiles, stemmed, seeded, and finely chopped (about ¼ cup / 40 g)
- 1 can (15 oz / 425 g) crushed tomatoes
- 1 tsp (5 g) sugar
- ½ tsp (1 g) dried oregano
- ½ tsp (1 g) salt
- For the toppings:
- 8 oz (225 g) brick cheese, shredded (or low-moisture mozzarella mixed with 2 oz / 55 g sharp cheddar)
- 4 oz (115 g) pepperoni slices (preferably cup-and-char style)
- 2 tbsp (30 ml) olive oil for the crust edge
- Grated Parmesan (optional, for serving)
Instructions
- Make the dough: In a large bowl, whisk together the bread flour, yeast, and salt. Add the warm water and 2 tbsp olive oil. Stir 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. The dough will be slightly sticky—use a bench scraper if needed.
- 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 to 1 ½ hours, until doubled in size.
- Prep the pan: Generously coat a 9×13-inch (23×33 cm) metal or dark nonstick pan (or a dedicated Detroit-style pizza pan) with olive oil, making sure the bottom and sides are well covered.
- Shape the dough: Gently punch down the dough and transfer it to the prepared pan. Press it into the corners, stretching it evenly. If it springs back, let it rest for 10 minutes, then continue. Cover loosely with plastic wrap and let it proof for 1 hour, until puffy.
- Make the sauce: While the dough proofs, heat 1 tbsp olive oil in a small saucepan over medium heat. Add the garlic and Fresno chiles; sauté for 2 minutes until fragrant. Add the crushed tomatoes, sugar, oregano, and salt. Simmer for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C) (or as high as your oven goes, if lower).
- Assemble the pizza: After the dough has proofed, dimple the surface with your fingertips. Scatter the shredded brick cheese over the dough, leaving a ½-inch (1 cm) border around the edges. Lay the pepperoni slices over the cheese. Spoon the sauce in three thick stripes lengthwise over the pizza (do not spread it to the edges).
- Bake: Drizzle the exposed dough edges with the remaining 2 tbsp olive oil. Bake for 12–15 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. Rotate the pan halfway through for even browning. The cheese should be dark, almost burnt-looking in spots—that is the hallmark of Detroit-style.
- Rest and serve: Remove the pizza from the oven and let it cool in the pan for 5 minutes. Use a spatula to loosen the edges, then slide the pizza onto a cutting board. Slice into squares and serve hot, with grated Parmesan if desired.
Tips
- Use the right pan: A dark, heavy-duty metal pan (like a blue steel or anodized aluminum) gives the best crust browning. Avoid glass or light-colored pans—they won’t produce the same crispy edges.
- Cheese matters: Brick cheese is traditional and has a high fat content, which creates that creamy, tangy layer. If you can’t find it, use a mix of 6 oz (170 g) low-moisture mozzarella and 2 oz (55 g) sharp cheddar. Do not use fresh mozzarella—it’s too watery.
- Don’t skip the proof: The long rise is what gives the crust its airy, chewy texture. If you’re short on time, you can do a slow cold ferment in the fridge overnight, but the texture will be slightly more dense.
- Control the heat: Fresno chiles are moderately spicy (similar to jalapeños). For less heat, remove the seeds and membranes thoroughly, or use only one chile. For more heat, keep some seeds or add a pinch of red pepper flakes.
Serving Suggestions
Serve this pizza hot, cut into squares, with a side of ranch or blue cheese dressing for dipping (if you like). It pairs well with a crisp green salad dressed with lemon vinaigrette, or with a cold beer or sparkling water. For a complete meal, add some roasted vegetables or a bowl of marinated olives.
Variations
- Spicy Sausage Fresno: Swap the pepperoni for 4 oz (115 g) cooked, crumbled Italian sausage (cook it to 160°F / 71°C before adding).
- Veggie Fresno: Omit the pepperoni and add thinly sliced red onion, roasted red peppers, and artichoke hearts.
- Honey-Drizzle Fresno: After baking, drizzle with hot honey for a sweet-heat contrast.
- Double Pepperoni: Add a layer of pepperoni under the cheese and another on top for extra crispiness.
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 8–10 minutes, until the cheese is bubbly and the crust is crisp again. You can also reheat in a skillet over medium heat with a lid for 5–7 minutes. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! After the first rise, punch it down, wrap it tightly in plastic, and refrigerate for up to 48 hours. Let it come to room temperature for 30 minutes before shaping and proofing.
What if I don’t have a 9×13-inch pan? You can use a 10×14-inch or 12×16-inch sheet pan, but adjust the baking time—a thinner crust will bake faster, so start checking at 10 minutes.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy. Bread flour has more protein, which gives that characteristic crisp-tender bite.
Is Fresno chile the same as a red jalapeño? Not exactly—Fresno chiles are slightly sweeter and have thinner walls, but red jalapeños make a good substitute. You can also use serrano or Anaheim peppers, adjusting the heat to your preference.
Why is my cheese not browning on the edges? The pan may not be hot enough, or you didn’t use enough oil. Make sure the oven is fully preheated and that the dough edges are well coated with olive oil before baking.
Can I freeze the baked pizza? Yes, wrap cooled slices tightly in plastic and foil, then freeze for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 15–20 minutes.
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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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