Detroit-style pizza is a rectangular, thick-crusted pizza baked in a blue steel pan, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. It works beautifully at home because it uses a high-hydration dough that develops flavor overnight, and the cheese is spread to the very edges so it melts and crisps against the hot pan. This recipe brings that iconic Motor City pie to a Houston kitchen, with a robust sauce and a blend of cheeses that delivers a deeply satisfying bite.
Ingredients
- For the dough:
- 3 1/2 cups (420 g) bread flour
- 1 1/2 cups (360 ml) warm water (110°F/43°C)
- 1 tsp (5 g) instant yeast
- 1 1/2 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
- 2 cloves garlic, minced
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2 g) sugar
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) red pepper flakes (optional)
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (not fresh)
- 4 oz (115 g) brick or white cheddar cheese, shredded
- 1/2 cup (120 ml) grated Parmesan cheese
- Pepperoni slices (about 20), or your favorite toppings
- Fresh basil leaves, for garnish (optional)
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. Let it rest for 10 minutes, then knead for 5-7 minutes until smooth and elastic. The dough will be sticky—resist adding too much flour.
- First rise: Cover the bowl with plastic wrap or a damp towel. Let it rise at room temperature for 1 hour, or until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan (or a true Detroit-style pan) with olive oil, including the corners and sides. Transfer the dough to the pan and gently press it out to the edges. If it springs back, let it rest for 10 minutes and press again. Cover and refrigerate for at least 2 hours, or up to overnight. This cold ferment develops flavor and makes the dough easier to stretch.
- Make the sauce: In a small saucepan, heat the olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the crushed tomatoes, oregano, sugar, salt, and red pepper flakes. Simmer gently for 15 minutes, until slightly thickened. Set aside to cool.
- Preheat oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a pizza stone or steel, place it on the rack to preheat as well.
- Assemble the pizza: Remove the dough from the fridge and let it sit for 20 minutes. Press it again to fill the corners. Sprinkle the mozzarella and cheddar evenly over the dough, going all the way to the edges—the cheese should touch the pan. This creates the crispy frico crust. Add pepperoni or other toppings in a single layer.
- Bake: Place the pan on the preheated stone or directly on the rack. Bake for 12-15 minutes, until the cheese is bubbly and the edges are deeply browned and caramelized. If the top is browning too fast, reduce heat to 475°F (246°C).
- Finish and serve: Remove from the oven and immediately spoon or dollop the sauce in three rows lengthwise over the pizza. Sprinkle with Parmesan and fresh basil. Let it rest for 5 minutes before slicing—this keeps the cheese from sliding off. Use a spatula to lift the pizza out of the pan and cut into squares.
Tips
- Use the right pan: A dark, heavy-duty steel pan (like a LloydPans or a standard 9×13-inch metal pan) is essential for the crispy bottom. Avoid glass or ceramic, which don’t conduct heat as well.
- Cheese to the edge: Don’t be shy with the cheese—it must touch the pan to create the signature crispy, almost burnt edges. Use low-moisture mozzarella; fresh mozzarella will release too much water.
- Cold ferment is key: The overnight rest in the fridge not only adds flavor but also makes the dough easier to stretch and less likely to shrink in the oven. If you’re short on time, a 2-hour cold rest is the minimum.
- Sauce on top: Traditional Detroit-style pizza has sauce on top, not under the cheese. This keeps the crust crisp and the sauce bright. Spoon it on after baking to avoid a soggy pie, or add it during the last 5 minutes of baking if you prefer it warm.
Serving Suggestions
Serve the pizza hot, cut into squares, as a main dish or appetizer. Pair it with a crisp green salad with a lemon vinaigrette to balance the richness. For a Houston twist, add sliced jalapeños or a drizzle of hot honey before serving. A cold beer or a sparkling water with lime works well.
Variations
- Classic Pepperoni: Use high-quality pepperoni that cups when baked.
- Supreme: Add cooked Italian sausage, bell peppers, and red onions.
- Veggie: Sauté mushrooms, spinach, and artichoke hearts, then add after baking.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, use shredded chicken, and add red onion and cilantro after baking.
- Spicy Houston: Add sliced pickled jalapeños and a drizzle of sriracha mayo.
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 400°F (200°C) oven for 5-7 minutes, or until the cheese is bubbly and the crust is crisp. Avoid microwaving, which makes the crust soggy. You can also reheat in a skillet over medium heat with a lid for a few minutes.
Frequently Asked Questions
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 creates a better structure. If using all-purpose, reduce the water by 2 tablespoons (30 ml).
Do I have to refrigerate the dough overnight? No, but it’s highly recommended. The cold ferment improves flavor and texture. If you’re in a hurry, you can skip the cold rest and just let the dough rise in the pan for 1 hour at room temperature, but the crust will be less flavorful.
Why is my cheese not crispy? Make sure the cheese touches the edges of the pan and that the pan is hot when the pizza goes in. Preheating the pan on the stove for a minute before adding the dough can help, but be careful not to burn the oil. Also, use a dark pan—it absorbs heat better.
Can I make this gluten-free? Yes, use a 1:1 gluten-free flour blend that contains xanthan gum. The dough will be stickier and won’t rise as much, but it will still be delicious. Bake at 475°F (246°C) for 12-15 minutes, or until the edges are golden.
What if I don’t have a 9×13-inch pan? You can use a large cast-iron skillet or a rimmed baking sheet. Adjust the baking time accordingly—thinner crusts will bake faster. The key is to have a dark, heavy pan.
Can I freeze the baked pizza? Yes, wrap individual slices in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 10-12 minutes, or until hot and crispy.
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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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