Detroit-style pizza is a thick, rectangular pie with a crispy, cheese-crusted edge and a light, airy interior, baked in a blue steel pan. It originated in Detroit, Michigan, but its popularity has spread nationwide, including to Minnesota. This recipe adapts the classic technique for the home cook, using a stand mixer and a standard oven to achieve that signature crunchy-cheese corner and soft, focaccia-like crumb. It’s a rewarding project that delivers a truly distinctive pizza experience.
Ingredients
- For the dough:
3 1/2 cups (440 g) bread flour
1 1/2 teaspoons (6 g) instant yeast
1 1/2 teaspoons (9 g) fine sea salt
1 1/2 cups (355 ml) warm water (110°F / 43°C)
2 tablespoons (30 ml) olive oil, plus more for the pan - For the sauce:
1 can (15 oz / 425 g) crushed tomatoes
2 tablespoons (30 ml) olive oil
1 teaspoon (5 g) sugar
1 teaspoon (5 g) dried oregano
1/2 teaspoon (3 g) garlic powder
1/2 teaspoon (3 g) salt - For the toppings:
8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
4 oz (115 g) brick cheese or extra-sharp cheddar, shredded (about 1 cup)
1/2 cup (75 g) sliced pepperoni (optional)
1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
- Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine flour, yeast, and salt. Add warm water and olive oil. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 6–8 minutes, until smooth and elastic. The dough will be sticky.
- First rise: Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 2 hours.
- Prepare the pan: Generously coat a 9×13-inch (or 10×14-inch) blue steel pan or a heavy-duty metal baking pan with olive oil, making sure the bottom and sides are well covered.
- Shape the dough: Transfer the risen dough to the oiled pan. Gently press it out to fill the pan, using your fingertips to dimple the surface. If it resists, let it rest for 10 minutes, then continue. Cover and let rise again for 2 hours, until puffy.
- Preheat the oven: Place a rack in the middle position and preheat to 500°F (260°C).
- Make the sauce: While the dough rises, combine crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt in a small saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
- Top the pizza: Once the dough has risen, sprinkle the shredded mozzarella and brick cheese evenly over the surface, right up to the edges. The cheese should touch the pan walls. Arrange pepperoni slices if using. Spoon the sauce in three or four lengthwise stripes over the cheese. Sprinkle with Parmesan if desired.
- Bake: Place the pan on the middle rack and bake for 12–15 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. The internal temperature of the pizza (if checked) should reach 165°F (74°C) for food safety, but the visual cues are key.
- Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Use a thin spatula to loosen the edges, then slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Use the right pan: A blue steel pan is traditional, but a heavy-duty aluminum or cast-iron baking pan works too. Avoid non-stick pans, as they won’t produce the same crispy crust.
- Brick cheese substitute: If you can’t find brick cheese (common in the Midwest), use a mix of low-moisture mozzarella and extra-sharp cheddar. The cheddar adds tang and helps create the crispy edges.
- Don’t over-sauce: The sauce is meant to be a topping, not a base. Keep it in stripes—too much will make the crust soggy.
- Let it rest: The resting time after baking is crucial. It allows the cheese to set slightly and makes slicing easier without all the toppings sliding off.
Serving Suggestions
Serve this 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 true Detroit experience, enjoy it with a cold craft beer or a glass of red wine.
Variations
- Veggie Delight: Sautéed mushrooms, caramelized onions, and roasted red peppers are excellent additions. Add them after the cheese, before the sauce.
- Spicy Sausage: Cooked Italian sausage (crumbled) adds a hearty flavor. Make sure it’s fully cooked to 160°F (71°C) before adding.
- BBQ Chicken: Swap the tomato sauce for barbecue sauce, and top with cooked chicken (165°F / 74°C) and red onions.
- Hawaiian: Add ham and pineapple chunks for a sweet and salty twist.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until hot and the cheese is melted. You can also reheat in a skillet over medium heat with a lid for a few minutes to re-crisp the bottom. Avoid microwaving, as it makes the crust soggy.
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 stronger gluten structure and a better crumb.
Why is my crust not crispy? The pan might not be oiled enough, or the oven temperature is too low. Make sure to use a generous amount of oil and bake at a high heat (500°F / 260°C). Also, avoid over-topping with wet ingredients.
Can I make the dough ahead of time? Absolutely. After the first rise, punch it down, cover, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
What if I don’t have a stand mixer? You can knead by hand for 10–12 minutes. It’s a bit of a workout, but the results are the same.
Is brick cheese essential? Not strictly. It’s traditional, but a combination of mozzarella and cheddar works very well. The key is to use a cheese that melts well and browns nicely.
Can I freeze the baked pizza? Yes, 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 about 15 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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