Detroit-style pizza is a square, thick-crusted pizza with a crispy, cheesy edge, originating from Detroit, Michigan. Little Caesars made this style famous nationwide with their deep-dish square pizza, which features a light, airy crust, sweet tomato sauce, and a unique blend of cheeses. This copycat recipe recreates that iconic flavor at home, using a simple dough and a hot oven to achieve the signature crispy, caramelized cheese corners.
Ingredients
- For the dough:
- 2 1/4 cups (280 g) bread flour, plus more for dusting
- 1 teaspoon (3 g) instant yeast
- 1 teaspoon (5 g) salt
- 1 teaspoon (4 g) sugar
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) tomato sauce
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (1 g) dried oregano
- 1/2 teaspoon (1 g) garlic powder
- 1/4 teaspoon (0.5 g) onion powder
- Salt to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella cheese, shredded (about 2 cups)
- 4 oz (115 g) mild cheddar cheese, shredded (about 1 cup)
- 1/2 cup (75 g) pepperoni slices (optional)
- 1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
- Make the dough: In a large bowl, combine the bread flour, yeast, salt, and sugar. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. The dough should be soft and slightly tacky.
- First rise: Lightly oil a large bowl, place the dough in it, and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.
- Prepare the pan: Generously coat the bottom and sides of a 9×13-inch (23×33 cm) metal baking pan (preferably dark steel) with olive oil. Make sure the corners are well oiled.
- Shape the dough: Punch down the risen dough and transfer it to the prepared pan. Using your fingertips, press the dough to the edges and into the corners. If it resists, let it rest for 10 minutes, then continue. Cover and let rise again for 30–45 minutes, until puffy.
- Preheat the oven: Meanwhile, preheat your oven to 450°F (232°C). Position a rack in the middle.
- Make the sauce: In a small saucepan, combine the tomato sauce, sugar, oregano, garlic powder, onion powder, and salt. Bring to a simmer over medium heat, then reduce heat to low and cook for 5 minutes. Set aside to cool slightly.
- Assemble the pizza: Once the dough has risen, sprinkle the shredded mozzarella and cheddar cheese evenly over the dough, right up to the edges. The cheese should touch the pan’s sides. If using pepperoni, place the slices on top of the cheese. Spoon the sauce in three thick stripes lengthwise over the cheese (or spread it lightly, leaving a border). Sprinkle with Parmesan if desired.
- Bake: Place the pan in the oven and bake for 20–25 minutes, until the cheese is bubbly and the edges are deep golden brown and crispy. The crust should be cooked through; if the top is browning too fast, tent with foil.
- Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Then, using a spatula, loosen the edges and slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Use a dark metal pan: A dark, heavy-gauge steel pan conducts heat better and helps achieve the crispy, fried bottom that Detroit-style pizza is known for. A light-colored nonstick pan will produce a softer crust.
- Don’t skimp on the oil: The olive oil in the pan is essential for frying the crust and creating the crispy cheese edges. Be generous – it should pool slightly in the corners.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and browning properly. Shredding from a block gives a better melt and a more authentic texture.
- Let the dough relax: If the dough springs back when you try to press it into the pan, let it rest for 10 minutes before trying again. This allows the gluten to relax and makes it easier to shape.
Serving Suggestions
Serve this Detroit-style pizza hot, cut into squares, as a main dish or party snack. It pairs well with a simple green salad or roasted vegetables. For a complete meal, serve alongside a bowl of tomato soup or a plate of garlic knots. It’s also great cold the next day, straight from the fridge.
Variations
- Classic Cheese: Omit the pepperoni and add a little extra cheese for a pure cheese pizza.
- Supreme: Add cooked Italian sausage, bell peppers, onions, and black olives on top of the cheese before baking.
- BBQ Chicken: Replace the tomato sauce with BBQ sauce, use cooked chicken breast, and swap the cheddar for smoked gouda.
- Veggie: Load up with mushrooms, red onions, and spinach. Sauté the mushrooms and spinach first to remove excess moisture.
- Spicy: Add red pepper flakes to the sauce or top with jalapeños for a kick.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes, or until heated through and the cheese is bubbly. For a crispier crust, reheat in a skillet over medium heat for a few minutes, then cover with a lid to melt the cheese. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour, but the crust will be slightly less chewy and airy. Bread flour has more protein, which gives the characteristic structure.
Why is my crust not crispy? A few factors: your pan might be too light, you may not have used enough oil, or your oven wasn’t hot enough. Make sure to preheat thoroughly and use a dark metal pan.
Can I make the dough ahead of time? Absolutely. After the first rise, punch down the dough, wrap it tightly, 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.
What cheese blend is closest to Little Caesars? Little Caesars uses a blend of mozzarella and cheddar. Using a mix of low-moisture mozzarella and mild cheddar gives a similar flavor and melt.
Do I need a special Detroit-style pizza pan? Not necessarily. A 9×13-inch metal baking pan works perfectly. If you want the classic square shape with crispy edges, a dark steel pan is best.
Can I freeze the pizza? Yes, you can freeze the baked pizza. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
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