Detroit-style pizza is a thick, rectangular pie with a crispy, caramelized cheese crust, airy focaccia-like interior, and sauce layered on top of the cheese. This Massachusetts adaptation embraces the classic style while incorporating local ingredients like sweet Italian sausage or fresh clams for a New England twist. The key to its success is the well-seasoned blue steel pan and a high-hydration dough that bakes into a golden, cheesy masterpiece.
Ingredients
- For the dough:
- 3 ½ cups (440 g) bread flour
- 1 ½ cups (355 ml) warm water (110°F / 43°C)
- 2 teaspoons (6 g) instant yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon sugar
- Salt and black pepper to taste
- For the toppings:
- 3 cups (340 g) shredded full-fat low-moisture mozzarella
- ½ cup (50 g) grated Parmesan cheese
- 4 oz (115 g) sweet Italian sausage, casings removed (optional)
- ½ cup (75 g) sliced pepperoni (optional)
- Fresh basil leaves, for garnish (optional)
Instructions
- Make the dough: In a large bowl, whisk together 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 ½ hours, until doubled.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) blue steel or dark nonstick metal pan with olive oil, making sure the bottom and sides are well covered. Transfer the risen dough to the pan and gently stretch it to the edges. If it springs back, let it rest for 10 minutes, then stretch again. Cover and let rise for another 30–45 minutes, until puffy.
- Make the sauce: While the dough rises, heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes, then set aside to cool.
- Preheat the oven to 500°F (260°C) with a rack in the upper third. If you have a baking steel or stone, place it on the rack.
- Assemble the pizza: Sprinkle the mozzarella and Parmesan evenly over the dough, all the way to the edges—the cheese touching the pan is what creates the crispy frico crust. If using sausage, dot small pieces over the cheese. Add pepperoni if desired.
- Bake: Place the pan on the hot steel or directly on the rack. Bake for 12–15 minutes, until the cheese is bubbly and the edges are deeply browned and caramelized. The crust should be golden and crisp. If the top is browning too fast, lower the oven to 475°F (245°C) for the last 5 minutes.
- Finish: Remove from the oven and immediately spoon the sauce in three stripes lengthwise over the hot pizza. Garnish with fresh basil if using. Let rest for 5 minutes before slicing—this prevents the cheese from sliding off.
- Serve: Use a spatula to lift the pizza out of the pan and onto a cutting board. Slice into squares or rectangles and serve hot.
Tips
- Use the right pan: A blue steel pan is traditional, but a heavy dark nonstick metal pan works too. Avoid glass or ceramic—they don’t conduct heat well enough to crisp the cheese.
- Don’t skip the resting time: The dough needs time to relax and rise in the pan. Skipping this results in a tough, dense crust.
- Shred your own cheese: Pre-shredded mozzarella contains anti-caking agents that prevent melting and browning. Shredding full-fat mozzarella from a block gives the best texture and flavor.
- Sauce on top: Unlike traditional round pizza, the sauce goes on after baking. This keeps the crust crispy and the sauce bright. If you prefer, you can add a thin layer of sauce before baking, but the classic version is saucy on top.
Serving Suggestions
Serve this Detroit-style pizza as a hearty main dish with a simple arugula salad dressed in lemon and olive oil. It also pairs well with a light beer or a glass of Chianti. For a New England touch, offer a side of pickled hot peppers or giardiniera to cut through the richness.
Variations
- Clam and garlic: Replace the sausage with ½ cup (120 ml) chopped fresh or canned clams, drained, and add 2 cloves of sliced garlic over the cheese before baking.
- Veggie supreme: Sauté sliced mushrooms, bell peppers, and red onions until soft, then scatter over the cheese before baking.
- Spicy soppressata: Use spicy soppressata or ‘nduja instead of sweet sausage for a Calabrian kick.
- White version: Omit the tomato sauce entirely and drizzle with a garlic-herb olive oil after baking.
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 5–7 minutes, 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 3–4 minutes.
Frequently Asked Questions
Can I use a regular sheet pan? Yes, but the crust may not get as crispy. If using a light-colored pan, preheat it in the oven before adding the dough (carefully!) to help mimic the effect of a dark pan.
Why is my cheese not browning? The cheese must touch the pan’s edges. Make sure you spread it all the way to the rim. Also, use full-fat mozzarella—low-fat won’t brown as well.
Can I make the dough ahead? Absolutely. After kneading, place the dough in a covered bowl and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before stretching into the pan.
What if I don’t have bread flour? All-purpose flour works, but the crust will be slightly less chewy. You can add 1 tablespoon of vital wheat gluten per cup of flour to mimic bread flour.
Is the sauce supposed to be cold? No, it should be at room temperature or slightly warm. Cold sauce will cool the pizza down too much.
Can I freeze the baked pizza? Yes, wrap individual slices in plastic wrap and then foil. Freeze for up to 2 months. Reheat from frozen in a 400°F (200°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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