Detroit-style pizza is a rectangular, thick-crusted pizza baked in a blue steel pan, featuring a crispy, cheesy edge and a light, airy interior. Originating from Detroit, this style has gained a devoted following in NYC, where pizzerias have put their own spin on it. This recipe brings the iconic Motor City pie to your home kitchen, with a focaccia-like dough, Wisconsin brick cheese, and a tangy tomato sauce.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour
- 1 1/2 cups (360 ml) warm water (110°F / 43°C)
- 2 tsp (8 g) instant yeast
- 1 1/2 tsp (9 g) kosher 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 (3 g) sugar
- Salt and black pepper to taste
- For the toppings:
- 8 oz (225 g) brick cheese (or low-moisture mozzarella), shredded
- 4 oz (115 g) pepperoni slices (optional)
- 1/4 cup (25 g) grated Parmesan cheese
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Mix until a shaggy dough forms. Knead for 5-7 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1-2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel) with olive oil, making sure the bottom and sides are well covered.
- Shape the dough: Transfer the risen dough to the pan. Gently press it out to the edges, using your fingertips to dimple the surface. If it springs back, let it rest for 10 minutes, then continue. Cover and let rise for another 30 minutes.
- 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 pepper. Simmer for 10 minutes, then remove from heat and let cool.
- Preheat the oven: Place a rack in the lower third of the oven and preheat to 500°F (260°C).
- Assemble the pizza: Scatter the shredded brick cheese evenly over the dough, right to the edges (the cheese should touch the pan). Add the pepperoni if using. Spoon the sauce in three stripes lengthwise over the cheese. Sprinkle with Parmesan.
- Bake: Bake for 15-18 minutes, until the cheese is bubbly and the edges are dark brown and crispy. The internal temperature of the cheese should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes, though this is not an egg dish; the pizza is done when the crust is golden and the cheese is melted.
- Rest and serve: Let the pizza cool in the pan for 5 minutes. Use a spatula to loosen the edges, then transfer to a cutting board. Slice into squares and serve immediately.
Tips
- Use brick cheese: If you can’t find Wisconsin brick cheese, a mix of low-moisture mozzarella and Monterey Jack works well. Avoid fresh mozzarella, as it adds too much moisture.
- Don’t skip the oil: The generous oil in the pan is what creates the fried, crispy crust. Use a good quality olive oil for best flavor.
- Let the dough rest: If the dough resists stretching, let it rest for 10 minutes before continuing. This relaxes the gluten and prevents tearing.
- Watch the bake: Ovens vary, so start checking at 15 minutes. The edges should be dark brown but not burnt.
Serving Suggestions
Serve the pizza hot, cut into squares, with a side of ranch dressing or hot honey for dipping. It pairs well with a crisp green salad or a cold beer. For a complete meal, add a simple antipasto platter.
Variations
- Classic Pepperoni: Add pepperoni slices under the cheese for a classic Detroit-style look.
- Veggie: Top with sautéed mushrooms, caramelized onions, and roasted red peppers before baking.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken, and top with red onion and cilantro after baking.
- Spicy Soppressata: Use soppressata salami instead of pepperoni for a spicier kick.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over medium heat for 2-3 minutes, then cover and cook for another 2 minutes to melt the cheese. Alternatively, reheat in a 400°F (200°C) oven for 5-7 minutes. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator overnight. The next day, bring it to room temperature before shaping.
What is brick cheese? Brick cheese is a mild, creamy cheese from Wisconsin, similar to Monterey Jack but with a slightly tangy flavor. It’s the traditional cheese for Detroit-style pizza.
Do I need a special pan? A blue steel pan is traditional, but any heavy-duty metal pan with straight sides will work. Avoid non-stick pans, as they don’t produce the same crispy crust.
Can I freeze the pizza? Yes, you can freeze the baked pizza. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 10-15 minutes.
Why is my crust not crispy? Ensure you use enough oil in the pan and bake on the lower oven rack. Also, don’t overload with toppings, which can trap moisture.
Can I use all-purpose flour? Yes, but bread flour gives a chewier, more structured crust. If using all-purpose, you may need to reduce the water slightly.
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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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