Detroit-style pizza is a thick, rectangular pie with a crispy, caramelized cheese edge, a soft, airy interior, and sauce on top of the cheese. Originating in Detroit, it has found a passionate following in San Diego, where several pizzerias have put their own spin on this Midwestern classic. This recipe brings that iconic square pan pizza to your home kitchen, using a high-hydration dough and a generous amount of Wisconsin brick cheese to achieve that signature crunch and cheesy pull.
Ingredients
- 2 ½ cups (300 g) bread flour, plus more for dusting
- 1 teaspoon (3 g) instant yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- 1 (14.5 oz / 411 g) can crushed tomatoes
- 1 teaspoon (5 ml) olive oil
- 1 clove garlic, minced
- ½ teaspoon (1 g) dried oregano
- ½ teaspoon (1 g) sugar
- Salt to taste
- 8 oz (225 g) brick cheese, shredded (or a mix of low-moisture mozzarella and Monterey Jack)
- 20–24 slices of pepperoni (optional)
- Grated Parmesan cheese, for serving
Instructions
- Make the dough: In a large bowl, combine the bread flour, instant yeast, and salt. Add the warm water and 1 tablespoon (15 ml) olive oil. Mix with a wooden spoon until a shaggy dough forms. Let it rest for 10 minutes.
- Knead: Turn the dough out onto a lightly floured surface. Knead for 6–8 minutes, until smooth and elastic. The dough will be slightly sticky—resist adding too much flour. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 ½ to 2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan with olive oil, making sure the bottom and sides are well covered. The oil is essential for the fried bottom and edges.
- Stretch the dough: Transfer the risen dough to the oiled pan. Using your fingertips, press the dough into the corners and edges. If it resists, let it rest for 10 minutes, then continue. The dough should be about ½ inch (1.3 cm) thick. Cover with plastic wrap and let it rest for 20 minutes.
- Make the sauce: While the dough rests, make the sauce. In a small saucepan, heat 1 teaspoon (5 ml) olive oil over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the crushed tomatoes, oregano, sugar, and salt to taste. Simmer for 10 minutes, until slightly thickened. Set aside to cool.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a pizza stone, place it on the rack to preheat as well.
- Assemble the pizza: Sprinkle the shredded brick cheese evenly over the dough, all the way to the edges. The cheese should go right up to the pan’s edge—this is what creates the caramelized frico crust. If using pepperoni, arrange the slices over the cheese. Spoon the sauce in three even rows lengthwise over the cheese, leaving some cheese visible.
- Bake: Place the pan on the hot stone (or directly on the rack) and bake for 15–20 minutes, until the edges are dark brown and bubbling, the cheese is melted and spotty, and the internal temperature of the pizza reaches at least 165°F (74°C) if you check with a thermometer. The bottom should be golden and crisp.
- Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Run a thin spatula around the edges to release the caramelized cheese. Slide the pizza onto a cutting board, slice into squares, and sprinkle with Parmesan before serving.
Tips
- Use a metal pan: A dark, heavy-gauge metal pan (like a Detroit-style pizza pan or a 9×13-inch cake pan) conducts heat best for a crisp, fried bottom. Glass or ceramic will not give the same result.
- Cheese matters: Brick cheese is the classic choice, but it can be hard to find outside the Midwest. A mix of 50% low-moisture mozzarella and 50% Monterey Jack is a solid substitute. Do not use fresh mozzarella—it adds too much moisture.
- Don’t skip the oil: The generous amount of olive oil in the pan is not just for greasing—it’s what fries the bottom and edges, creating that signature crunch. Use at least 2 tablespoons.
- Cold dough is easier to shape: If the dough keeps springing back when you press it into the pan, let it rest for 10 minutes and try again. You can also refrigerate the dough overnight for a deeper flavor—just bring it to room temperature before shaping.
Serving Suggestions
Serve the pizza hot, cut into squares, with a side of ranch dressing or a drizzle of hot honey for those who like a sweet-and-spicy kick. A simple green salad with a tangy vinaigrette balances the richness. Pair with a cold craft beer or a sparkling water with lemon.
Variations
- Supreme: Add cooked Italian sausage, sliced bell peppers, and red onions along with the pepperoni.
- Veggie: Use a mix of mushrooms, roasted red peppers, and caramelized onions. Skip the pepperoni.
- Spicy: Add sliced jalapeños and a drizzle of sriracha or chili crisp after baking.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken breast, and top with red onions and cilantro after baking.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until hot and the edges are crisp again. Avoid the microwave—it will make the crust soggy. For a quick single slice, a toaster oven works well.
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 a higher protein content, which gives the structure and crispness that Detroit-style pizza is known for. If using all-purpose, you may need to reduce the water slightly.
What if I don’t have a 9×13-inch pan? You can use any metal baking pan with sides, but the thickness of the crust will change. A larger pan will give a thinner crust, and a smaller one will make it thicker. Adjust the baking time accordingly—check for doneness when the edges are dark brown.
Do I have to use brick cheese? No, but it’s the traditional choice. Brick cheese is a mild, tangy cheese that melts beautifully. If you can’t find it, a mix of low-moisture mozzarella and Monterey Jack is the best substitute. Avoid pre-shredded cheese, which contains anti-caking agents that prevent proper melting.
Why is my bottom crust not crispy? This usually happens if the pan isn’t oiled enough or if the oven isn’t hot enough. Make sure to use at least 2 tablespoons of oil and preheat the oven to 500°F (260°C) for at least 30 minutes. Baking on a preheated pizza stone also helps.
Can I make the dough ahead of time? Yes, after kneading, place the dough in an oiled bowl, cover, and refrigerate for up to 24 hours. When ready to use, let it come to room temperature for 30 minutes before pressing into the pan. The slow cold fermentation will actually improve the flavor.
Is it safe to eat leftover pizza cold? Yes, if it has been refrigerated within 2 hours of baking and consumed within 3 days. Cold pizza is a personal preference, but for food safety, always check that it smells and looks okay. If you’re reheating, make sure it reaches 165°F (74°C) internally.
Related
- Chicken Breast Nutrition Facts per 100g, Cooked
- Chicken Breast Nutrition: Facts & Label Guide
- Juicy BBQ Chicken Breast Recipe (Grilled or Baked)
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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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