Detroit-style pizza is a square, thick-crusted pizza born in Detroit, Michigan, and beloved for its crispy, caramelized cheese edges and airy, focaccia-like interior. This version, inspired by the pizzerias of Lansing and across Michigan, uses a high-hydration dough baked in a rectangular steel pan, with Wisconsin brick cheese melted all the way to the edges and a bold, slightly sweet sauce ladled on top. It works because the pan does the heavy lifting: the cheese hits the hot oiled steel, creating a frico crust that is pure umami, while the dough steams and rises into a soft, chewy crumb.
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 tsp (8 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
- 1 tsp (5 g) sugar
- 1 tsp (5 g) dried oregano
- 1/2 tsp (3 g) garlic powder
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper
- For the toppings:
- 12 oz (340 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
- 1/2 cup (60 g) shredded Parmesan cheese (optional, for extra crisp)
- Your favorite toppings: pepperoni, cooked sausage, mushrooms, etc. (about 1 cup total)
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 it out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. The dough will be sticky; resist adding too much flour. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 1/2 to 2 hours, until doubled.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark metal pan (or two 8×8-inch pans) with olive oil, making sure the bottom and corners are well covered. The oil should pool slightly.
- Stretch the dough: Gently deflate the dough and transfer it to the oiled pan. Using your fingertips, press the dough out to the edges. If it springs back, let it rest for 10 minutes, then continue. The dough should reach all corners. Cover the pan with plastic wrap and let it proof for 30–45 minutes, until puffy.
- Make the sauce: While the dough proofs, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, salt, and pepper in a small bowl. Stir well. Set aside.
- Preheat the oven: Place a rack in the lower third of the oven and preheat to 500°F (260°C). If using a baking steel or stone, place it on the rack.
- Top the pizza: Sprinkle the shredded brick cheese (and Parmesan, if using) evenly over the dough, right to the edges. The cheese should touch the pan. Add your desired toppings over the cheese. Dollop the sauce in three or four wide stripes lengthwise over the pizza—do not spread it all the way to the edges.
- Bake: Place the pan on the hot steel or directly on the rack. Bake for 12–15 minutes, until the edges are deep golden brown and caramelized, the cheese is bubbly and spotty, and the crust is cooked through. The internal temperature of the dough should reach at least 200°F (93°C) for a fully baked crumb.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Run a thin spatula around the edges to loosen, then slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Use the right pan: A dark, heavy-gauge steel pan is essential for the crispy, fried crust. Avoid nonstick or light-colored pans, as they won’t conduct heat as well. If you don’t have a 9×13, use two 8×8-inch cake pans.
- Brick cheese substitute: If you can’t find brick cheese, use a 50/50 blend of low-moisture whole-milk mozzarella and Monterey Jack. Avoid fresh mozzarella, which releases too much water.
- Don’t skimp on oil: The generous layer of olive oil in the pan is what creates the crispy, golden bottom. Be sure to oil the corners well.
- Let the dough rest: If the dough resists stretching to the edges, let it rest for 10 minutes. This relaxes the gluten and makes it easier to shape.
Serving Suggestions
Serve this Detroit-style pizza as a main dish with a crisp green salad dressed in a simple vinaigrette. It also pairs well with a cold beer or a glass of Italian red wine. For a Lansing-style spread, offer it alongside other Michigan favorites like a Coney dog or a pasty.
Variations
- Classic Pepperoni: Use thick-cut pepperoni cups that curl and crisp during baking.
- Supreme: Add cooked Italian sausage, green bell peppers, red onion, and black olives.
- Spicy Honey: After baking, drizzle with hot honey (or regular honey mixed with chili flakes) for a sweet-heat kick.
- Vegetarian: Load with roasted mushrooms, caramelized onions, and artichoke hearts.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a nonstick skillet over medium heat, cover, and cook for 3–4 minutes until the bottom is crispy and the cheese is melted. You can also reheat in a 400°F (200°C) oven for 5–7 minutes. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
What is brick cheese, and can I use something else? Brick cheese is a mild, creamy, semi-soft cheese originally made in Wisconsin. It has a high fat content and melts beautifully without becoming greasy. If you can’t find it, a blend of low-moisture mozzarella and Monterey Jack is the best substitute.
Why is my crust not crispy? The most common reasons are using a light-colored or nonstick pan, not enough oil, or not baking at a high enough temperature. Use a dark steel pan and preheat it well. Also, make sure the cheese touches the pan so it can caramelize.
Can I make the dough ahead of time? Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature for 30 minutes before stretching. This actually improves the flavor.
Do I have to use a 9×13-inch pan? No, you can use any rectangular pan with sides. If you use a smaller pan, the crust will be thicker and need a few extra minutes of baking. If larger, it will be thinner and bake faster.
Why does the sauce go on top? In Detroit-style pizza, the sauce is added after the cheese to prevent it from soaking into the dough and to keep the cheese crispy. It’s a signature trait of the style.
Can I freeze this pizza? Yes, bake the pizza, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 10–15 minutes.
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