Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, known for its crispy, cheesy edges and airy interior. It originated in Detroit, Michigan, in the 1940s, when auto parts trays were repurposed as baking pans. This recipe recreates that iconic style at home, using a high-hydration dough and a unique cheese-to-edge method that delivers the perfect contrast of textures.
Ingredients
- 3 1/2 cups (440 g) bread flour
- 1 1/2 teaspoons (6 g) instant yeast
- 2 teaspoons (10 g) salt
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- 12 oz (340 g) brick or mozzarella cheese, cut into 1/2-inch cubes
- 1 cup (240 ml) pizza sauce (homemade or store-bought)
- Optional toppings: pepperoni, cooked sausage, mushrooms, olives
Instructions
- In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil, and stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. The dough will be sticky; use extra flour sparingly.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- Generously coat a 9×13-inch (23×33 cm) metal pan (preferably blue steel or dark nonstick) with olive oil, including the corners and sides.
- Transfer the dough to the pan and press it out to the edges. If it resists, let it rest for 10 minutes, then continue pressing. Cover and let rise for 30–45 minutes, until puffy.
- Preheat the oven to 500°F (260°C) with a rack in the lower third.
- Scatter the cubed cheese evenly over the dough, pushing some cheese right up against the edges of the pan. The cheese should touch the pan sides—this creates the crispy frico crust.
- Add your desired toppings over the cheese.
- Dollop or spread the sauce in three stripes lengthwise over the pizza. Do not cover the entire surface; the traditional style leaves sauce lines.
- Bake for 15–20 minutes, until the edges are deeply browned and the cheese is bubbly and golden. The internal temperature of any meat toppings should reach 165°F (74°C) as per USDA FSIS safe minimum.
- Let cool in the pan for 5 minutes, then run a spatula around the edges to loosen. Slide the pizza onto a cutting board, slice into squares, and serve hot.
Tips
- Use the right pan: A dark, heavy pan conducts heat best. If you don’t have a Detroit-style pan, use a 9×13-inch metal cake pan; avoid glass, which doesn’t crisp as well.
- Cheese matters: Brick cheese is traditional, but if unavailable, use a mix of low-moisture mozzarella and Monterey Jack. Cubing the cheese (rather than shredding) helps it melt into a creamy layer.
- Don’t skimp on the rise: The high-hydration dough needs time to develop air pockets. If your kitchen is cool, let it rise longer or place it in a slightly warmed oven (turned off).
- Sauce in stripes: Resist spreading sauce all the way to the edges. The exposed cheese and crust get crispier, and the sauce lines are the signature look.
Serving Suggestions
Serve Detroit-style pizza as a main dish with a simple green salad dressed with vinaigrette to cut through the richness. It also pairs well with roasted vegetables or a bowl of minestrone soup. For a game-day spread, cut into squares and serve with marinara or ranch dip on the side.
Variations
- Classic Pepperoni: Add 4 oz (115 g) sliced pepperoni under the cheese for a crispy, curled topping.
- Veggie Supreme: Top with sautéed mushrooms, bell peppers, red onions, and black olives after the cheese.
- BBQ Chicken: Use BBQ sauce instead of pizza sauce, and top with cooked chicken, red onion, and cilantro after baking.
- White Pizza: Omit the tomato sauce and drizzle with olive oil, garlic, and ricotta before 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 and warm in a 375°F (190°C) oven for 8–10 minutes, until the cheese bubbles and the crust crisps. Avoid microwaving, which makes the crust soggy. You can also reheat in a skillet over medium heat with a lid for 5–7 minutes.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after kneading, refrigerate the dough in a covered bowl for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
What is brick cheese, and where can I find it? Brick cheese is a mild, creamy cheese originally made in Wisconsin. It’s available in some specialty stores or online. If you can’t find it, a blend of mozzarella and Monterey Jack is a good substitute.
Why is my crust not crispy? The pan may not be hot enough, or the dough may have too much moisture. Preheat the pan in the oven while it heats, and make sure the dough is fully proofed before baking.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy. Increase the water by 2 tablespoons (30 ml) to compensate for the lower protein content.
Do I have to use a metal pan? Metal pans conduct heat better than glass or ceramic, which are essential for the crispy bottom. If you only have glass, reduce the oven temperature to 475°F (245°C) and bake a few minutes longer.
How do I know when the pizza is done? The cheese should be golden and bubbling, and the edges should be dark brown. If you’re using meat toppings, check that they reach 165°F (74°C) with a food thermometer.
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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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