Detroit-style pizza is a rectangular, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. Originating in Detroit, it’s baked in a blue steel pan, but this recipe adapts it for home cooks everywhere, including Miami, using a standard sheet pan. The key is a high-hydration dough, brick cheese (or a substitute), and a sauce applied in stripes on top—this method yields a deeply satisfying, crunchy-yet-soft slice that’s perfect for any pizza night.
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 (6 g) instant yeast
- 1 tsp (5 g) 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
- 1/2 tsp (2 g) dried oregano
- 1/2 tsp (2 g) garlic powder
- Salt to taste
- For the toppings:
- 8 oz (225 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
- 1/4 cup (25 g) grated Parmesan cheese
- Optional: pepperoni, cooked sausage, or sliced mushrooms
Instructions
- Make the dough: In a large bowl, combine flour, yeast, and salt. Add warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Cover and let rest for 10 minutes.
- Knead: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 4–5 minutes. The dough will be sticky, but resist adding too much flour.
- 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 to 1.5 hours, or until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal or cast-iron pan with olive oil, making sure the sides are well covered. This is crucial for the crispy cheese edges.
- Shape the dough: Transfer the risen dough to the pan. Gently press it out to the edges, using your fingertips to dimple the dough. If it springs back, let it rest for 10 minutes and continue. The dough should be about 1/2 to 3/4 inch thick.
- Second rise: Cover the pan and let the dough rise again for 30–45 minutes, until it puffs up slightly.
- Make the sauce: While the dough rises, combine crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt in a small saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally. Set aside to cool slightly.
- Preheat oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a pizza stone, place it on the rack below to help crisp the bottom.
- Assemble the pizza: Sprinkle the shredded brick cheese (or mozzarella/Monterey Jack mix) evenly over the dough, all the way to the edges. The cheese should touch the pan walls—this creates the frico crust. Add any toppings (pepperoni, sausage, etc.) now.
- Add the sauce: Spoon the sauce in three or four horizontal stripes across the top of the pizza, leaving the cheese visible between them. Do not spread the sauce over the entire surface.
- Bake: Place the pan in the oven and bake for 15–18 minutes, until the cheese is bubbly and browned at the edges and the crust is golden. If the top is browning too fast, tent loosely with foil.
- Check temperature (if using meat): If you added raw sausage or other ground meat, ensure it reaches a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer (USDA FSIS).
- Cool and serve: Let the pizza cool in the pan for 5 minutes. Then, run a knife around the edges to loosen, and slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Use the right pan: A dark, heavy-gauge steel pan (like a Detroit-style pan or a standard 9×13-inch cake pan) gives the best crust. Avoid glass or nonstick, which don’t conduct heat as well.
- Cheese matters: Brick cheese is traditional, but if you can’t find it, use a 50/50 blend of low-moisture mozzarella and Monterey Jack. Avoid fresh mozzarella, which adds too much moisture.
- Don’t over-sauce: The sauce is meant to be a topping, not a base. Too much sauce will make the pizza soggy.
- Let it rest: After baking, let the pizza sit in the pan for at least 5 minutes. This helps the cheese set and makes slicing cleaner.
Serving Suggestions
Serve Detroit-style pizza as a main dish with a simple green salad dressed with vinaigrette. It also pairs well with roasted vegetables or a bowl of minestrone soup. For a casual gathering, cut into squares and serve with extra marinara for dipping.
Variations
- Classic Pepperoni: Add a layer of pepperoni under the cheese or on top before baking.
- Veggie Delight: Top with sautéed mushrooms, bell peppers, and red onions.
- Spicy Sausage: Use cooked Italian sausage and add red pepper flakes for heat.
- White Pizza: Skip the tomato sauce and use a garlic-ricotta mixture, then top with spinach and mozzarella.
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 in a 400°F (200°C) oven for 5–7 minutes, or until heated through and the crust is crispy. You can also reheat in a skillet over medium heat with a lid for a few minutes. Avoid microwaving, as it makes the crust soggy. For longer storage, wrap the pizza tightly and freeze for up to 2 months; reheat from frozen in a 375°F (190°C) oven for 10–12 minutes.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy. Bread flour has higher protein, which gives more structure and crispness.
What is brick cheese, and where can I find it? Brick cheese is a mild, creamy cow’s milk cheese from Wisconsin. It’s not always easy to find outside the Midwest. If unavailable, use a mix of low-moisture mozzarella and Monterey Jack—it will still be delicious.
Do I really need to let the dough rise twice? Yes, the two rises are essential for developing the airy, focaccia-like texture. Skipping the second rise will result in a denser crust.
Can I make the dough ahead of time? Absolutely. After the first rise, punch down the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
Why are the cheese edges not crispy? The pan must be well-oiled, and the cheese must touch the sides of the pan. Also, make sure the oven is fully preheated to 500°F (260°C) before baking.
Can I use a sheet pan instead of a 9×13-inch pan? Yes, but adjust the baking time. A larger sheet pan will produce a thinner crust, so check for doneness around 12–15 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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