Detroit-style pizza is a square, thick-crusted pizza with a crispy, cheesy edge, originating from Detroit, Michigan. It’s made in a rectangular pan, with the cheese spread to the edges to create a caramelized, frico-like crust. This recipe brings that iconic style to your Lewisville, TX kitchen, delivering a satisfying crunch and a soft, airy interior that’s perfect for any pizza night.
Ingredients
- 3 1/2 cups (440 g) bread flour, plus more for dusting
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 1/2 cups (355 ml) warm water (110°F / 43°C)
- 1 tsp (5 g) sugar
- 1 1/2 tsp (9 g) salt
- 2 tbsp (30 ml) olive oil, plus more for the pan
- 8 oz (225 g) low-moisture mozzarella cheese, shredded
- 4 oz (115 g) brick cheese or extra-sharp cheddar, shredded (for authentic flavor)
- 1 cup (240 ml) pizza sauce (homemade or store-bought)
- Optional toppings: pepperoni, cooked sausage, mushrooms, onions, etc.
Instructions
- Make the dough: In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy. Add the flour, salt, and olive oil. Mix with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 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 place for 1–2 hours, or until doubled in size.
- Prep the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan (or a dedicated Detroit-style pizza pan) with olive oil, including the corners and sides.
- Shape the dough: Transfer the dough to the pan and press it out to the edges, using your fingertips to dimple the dough. If it springs back, let it rest for 10 minutes and try again.
- Second rise: Cover the pan with plastic wrap and let the dough rise for 30–45 minutes, until it’s puffy and slightly risen.
- Preheat oven: Place a rack in the lower third of the oven and preheat to 500°F (260°C).
- Add cheese: Sprinkle the shredded mozzarella and brick cheese evenly over the dough, all the way to the edges. The cheese touching the pan will create the crispy, caramelized crust.
- Add sauce and toppings: Spoon the pizza sauce in three or four stripes lengthwise over the cheese (do not spread it to the edges). Add your desired toppings over the sauce.
- Bake: Place the pan in the oven and bake for 15–20 minutes, until the cheese is bubbly and the edges are dark brown and crispy. The internal temperature of the pizza should reach at least 165°F (74°C) as per USDA FSIS safe minimum for leftovers and fully cooked pizza.
- Cool and serve: Remove from the oven and let cool in the pan 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 or aluminum pan yields the best crispy crust. If you only have a glass or light-colored pan, the crust may not brown as well; increase baking time by a few minutes.
- Cheese matters: Brick cheese is the traditional choice, but it can be hard to find outside of the Midwest. A blend of low-moisture mozzarella and sharp cheddar is an excellent substitute and gives a similar flavor and browning.
- Don’t overload with sauce: The sauce is applied in stripes, not spread all over. This prevents the crust from becoming soggy and keeps the focus on the cheese and crispy edges.
- Let the dough rest: If the dough keeps shrinking when you try to press it into the pan, let it rest for 10–15 minutes. This relaxes the gluten and makes it easier to shape.
Serving Suggestions
Serve the pizza hot, straight from the oven, cut into square slices. It pairs well with a crisp green salad, roasted vegetables, or a simple side of marinara for dipping the crust. For drinks, a cold beer or a glass of red wine complements the rich, cheesy flavors.
Variations
- Classic Pepperoni: Add a layer of pepperoni under the cheese or on top of the sauce for a classic favorite.
- Supreme: Top with cooked sausage, bell peppers, onions, and black olives.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, and use cooked chicken, red onion, and cilantro.
- Vegetarian: Load up with mushrooms, spinach, artichoke hearts, and sun-dried tomatoes.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a skillet over medium heat for 3–4 minutes, or in a toaster oven at 350°F (175°C) for 5–7 minutes, until the cheese is melted and the crust is crispy. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, you can, but bread flour has a higher protein content, which gives the crust a chewier texture. If using all-purpose, the crust will be slightly softer but still delicious.
What is brick cheese, and where can I find it? Brick cheese is a mild, tangy cheese that melts well and browns beautifully. It’s often sold in specialty cheese shops or online. If you can’t find it, a combination of mozzarella and cheddar is a great substitute.
Why is my crust not crispy on the bottom? This usually happens if the pan isn’t hot enough when the dough goes in, or if there’s too much oil. Make sure your oven is fully preheated and you’re using a dark, heavy pan. Also, don’t skimp on the olive oil—it helps fry the crust.
Can I make the dough ahead of time? Yes! After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When ready to use, let it come to room temperature for about 30 minutes before pressing into the pan.
How do I know when the pizza is done? The cheese should be melted and bubbly, and the edges should be a deep golden brown. If you’re using a food thermometer, the center of the pizza should read 165°F (74°C). This ensures it’s safe to eat.
Can I freeze the baked pizza? Yes, freeze the cooled, sliced pizza in a single layer on a baking sheet, then transfer to a freezer-safe bag. It will keep for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 10–12 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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