Detroit-style pizza is a rectangular, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. This Kansas City twist honors the classic while nodding to the city’s barbecue heritage, adding a smoky, tangy sauce and a blend of cheeses that melt into a rich, savory bite. It’s a fun, indulgent pizza that brings together the best of two beloved food cultures.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 2 teaspoons (6 g) instant yeast
- 1 1/2 teaspoons (9 g) salt
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tablespoons (30 ml) Kansas City-style barbecue sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- For the toppings:
- 8 oz (225 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
- 4 oz (115 g) sharp cheddar cheese, shredded
- 1/2 cup (75 g) cooked and crumbled bacon (about 6 slices)
- 1/2 cup (75 g) pulled pork, smoked or roasted (optional)
- 1/4 cup (25 g) sliced pepperoni
- 1 tablespoon (15 ml) olive oil for brushing the crust
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. Turn out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or 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. The oil should be about 1/8 inch (3 mm) deep.
- Shape the dough: Transfer the risen dough to the pan. Use your fingertips to gently press and stretch it to the edges. If it resists, let it rest for 10 minutes, then continue. Cover and let rise again for 30 minutes.
- Preheat the oven: Place a rack in the middle position and preheat the oven to 500°F (260°C).
- Make the sauce: In a small bowl, mix the crushed tomatoes, barbecue sauce, smoked paprika, garlic powder, onion powder, and salt. Set aside.
- Assemble the pizza: After the second rise, the dough should be puffy and reach the corners. Sprinkle the brick cheese (or mozzarella/Monterey Jack blend) evenly over the dough, right up to the edges. Then sprinkle the cheddar over the top. Scatter the bacon, pulled pork (if using), and pepperoni over the cheese.
- Add the sauce: Dollop the sauce in three lines lengthwise over the pizza. Do not spread it; it will spread during baking.
- Bake: Place the pan on the middle rack and bake for 15–18 minutes, until the cheese is bubbly and the edges are deeply browned and caramelized. The crust should reach an internal temperature of 190–200°F (88–93°C) for a fully baked crumb. If the top is browning too fast, lower to 475°F (246°C) for the last 5 minutes.
- Rest and serve: Remove the pan from the oven and let it rest for 5 minutes. Use a 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 dark, heavy-duty steel pan is ideal for achieving the crispy, fried bottom. If you only have a light-colored pan, the crust will be softer; you can compensate by baking on the lowest rack for the last 5 minutes.
- Cheese matters: Brick cheese is traditional, but it can be hard to find. A 50/50 mix of low-moisture mozzarella and Monterey Jack gives a similar stretch and flavor. Avoid fresh mozzarella, as it adds too much moisture.
- Don’t spread the sauce: Spooning the sauce in lines is key. It keeps the crust from getting soggy and creates a nice contrast of textures.
- Let the dough rest: If the dough keeps shrinking when you stretch it, let it rest for 10 minutes. This relaxes the gluten and makes it easier to work with.
Serving Suggestions
Serve this pizza as a hearty main with a crisp green salad dressed with a tangy vinaigrette to cut through the richness. It also pairs well with pickled vegetables or a simple coleslaw. For a Kansas City twist, offer extra barbecue sauce for dipping the crusts.
Variations
- Classic Detroit: Omit the barbecue sauce and use a simple tomato sauce with oregano and garlic. Use only brick cheese or a mozzarella/Monterey Jack blend, and top with pepperoni or sausage.
- Spicy BBQ Chicken: Swap the pulled pork for grilled chicken tossed in barbecue sauce, and add sliced red onion and a drizzle of ranch after baking.
- Vegetarian: Skip the meats and top with sautéed mushrooms, caramelized onions, and roasted red peppers. Use a smoky barbecue sauce to keep the KC vibe.
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 400°F (200°C) oven for 8–10 minutes, or until the cheese is bubbly and the crust is crisp. Avoid microwaving, as it 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, you can prepare the dough and let it rise in the refrigerator for up to 24 hours. Cold fermentation actually improves flavor. Just bring it to room temperature before shaping.
What is brick cheese, and can I substitute it? Brick cheese is a mild, creamy cheese from Wisconsin. If you can’t find it, a blend of low-moisture mozzarella and Monterey Jack works well. The texture will be slightly different, but still delicious.
Why is my crust not crispy? A few reasons: your pan may be too light, you may not have used enough oil, or you might have taken the pizza out too early. Make sure the edges are deeply browned and the bottom is golden and crisp before removing.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy and airy. Bread flour has more protein, which gives the structure and chew characteristic of Detroit-style pizza.
How do I get the cheese to caramelize on the edges? The cheese must be placed right up to the edge of the pan, and the pan must be well-oiled. The high heat (500°F/260°C) causes the cheese to melt, fry, and brown.
Is this pizza safe for pregnant women? Yes, as long as all meats are cooked to safe internal temperatures. The bacon and pulled pork should be heated to 165°F (74°C) for leftovers, and the pizza itself is baked at a high temperature, which is safe.
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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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