Detroit-style pizza is a rectangular, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. It originated in Detroit, Michigan, and has become a nationwide favorite. This recipe brings that iconic style to your Milwaukee kitchen, using a high-hydration dough baked in a steel pan to achieve the perfect balance of crunchy exterior and soft, chewy crumb.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour
- 1 1/2 tsp (6 g) instant yeast
- 2 tsp (10 g) fine sea salt
- 1 1/2 cups (355 ml) warm water (105°F / 40°C)
- 2 tbsp (30 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) dried oregano
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) sugar
- 1/4 tsp (1 g) salt
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (or brick cheese, see Tips)
- 1/4 cup (30 g) grated Parmesan cheese
- Optional: 20-24 pepperoni slices, cooked Italian sausage, or sautéed mushrooms
Instructions
- Make the dough: In a large bowl, combine the bread flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest for 15 minutes.
- Stretch and fold: After resting, perform a series of stretch-and-folds: reach under one side of the dough, stretch it up and over the center, then rotate the bowl 90° and repeat. Do this 4-6 times, covering the bowl between sets. Repeat the stretch-and-fold process every 30 minutes for 2 hours. The dough will become smooth and elastic.
- Cold ferment: Cover the bowl tightly and refrigerate for at least 24 hours, or up to 72 hours. This slow fermentation develops the characteristic tangy flavor.
- Prepare the pan: About 3 hours before baking, remove the dough from the fridge. Generously coat a 9×13-inch (23×33 cm) dark steel or anodized aluminum pan with olive oil, including the corners and sides. Transfer the dough to the pan and gently press it to the edges. If it springs back, let it rest for 15 minutes and press again. Cover with plastic wrap and let it rise at room temperature for 2-3 hours, until it is puffy and has filled the pan.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, oregano, garlic powder, sugar, and salt in a small saucepan. Simmer over medium-low heat for 10-15 minutes, stirring occasionally, until slightly thickened. Remove from heat and let it cool completely.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a baking steel, place it on the rack.
- Top the pizza: Sprinkle the shredded mozzarella evenly over the dough, pushing it right to the edges and corners. The cheese must touch the pan to create the crispy frico crust. Add any additional toppings (pepperoni, sausage, etc.) over the cheese. Spoon the cooled sauce in three even stripes lengthwise across the pizza, leaving some cheese exposed. Sprinkle with Parmesan.
- Bake: Place the pan on the hot steel or the oven rack. Bake for 15-20 minutes, until the cheese is bubbly and deeply browned at the edges and the crust is golden. The internal temperature of the pizza should reach 165°F (74°C) if you are using a thermometer, though this is not a meat-safety requirement; it ensures the cheese is fully melted.
- Rest and serve: Remove the pan from the oven and let it rest for 5 minutes. Run a thin spatula around the edges to loosen the crispy cheese. Carefully slide the pizza onto a cutting board. Slice into 8 squares and serve immediately.
Tips
- Use the right pan: A dark, heavy steel or anodized aluminum pan is essential for the crispy bottom and cheese edges. A regular light-colored baking pan will not produce the same result. If you don’t have a 9×13-inch pan, two 8-inch square cake pans work well.
- Cheese matters: Traditional Detroit-style uses Wisconsin brick cheese, which is buttery and tangy. If you can’t find it, a mix of 50% low-moisture mozzarella and 50% Monterey Jack is a good substitute. Shred your own cheese; pre-shredded bags contain anti-caking agents that prevent proper melting.
- Don’t skip the cold ferment: The 24-hour rest in the fridge is what gives the crust its complex flavor and chewy texture. If you are short on time, you can bake after the 2-hour stretch-and-fold, but the crust will be less flavorful.
- Watch the sauce: The sauce should be thick and spreadable, not watery. Simmering it down concentrates the flavor and prevents a soggy crust.
Serving Suggestions
Serve the pizza hot, cut into squares, with a side of ranch dressing or marinara for dipping. It pairs well with a crisp green salad or a bowl of tomato soup. For a Milwaukee twist, serve with a cold local lager or a craft soda.
Variations
- Classic Pepperoni: Add 20-24 slices of pepperoni on top of the cheese before baking.
- Supreme: Add cooked Italian sausage, sautéed mushrooms, green bell peppers, and red onion.
- BBQ Chicken: Substitute barbecue sauce for the tomato sauce, and top with cooked chicken, red onion, and cilantro after baking.
- Vegetarian: Load with roasted vegetables like zucchini, bell peppers, and red onion, and add a sprinkle of feta cheese.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place the pizza squares on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until the cheese is bubbly and the crust is crisp. You can also reheat in a skillet over medium heat for 3-4 minutes. Avoid microwaving, as it will make the crust soggy.
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 a higher protein content, which creates more gluten and a better structure.
What is brick cheese and where can I find it? Brick cheese is a mild, buttery cheese originally made in Wisconsin. It is sometimes available at specialty cheese shops or online. If you can’t find it, use a combination of mozzarella and Monterey Jack.
Why is my crust not crispy on the bottom? This is usually because the pan is too light or not enough oil was used. Make sure you are using a dark, heavy pan and that the dough is well-coated in oil. Also, preheating a baking steel helps.
Can I freeze the dough? Yes, after the cold ferment, you can wrap the dough tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight, then proceed with the recipe.
How do I get the cheese to the edges without burning the crust? The key is to push the cheese right to the edge of the pan, but not over the rim. The cheese will melt and caramelize against the hot pan, creating the crispy frico. Baking at a high temperature (500°F / 260°C) for a short time ensures the cheese browns before the crust burns.
Can I make this in a cast-iron skillet? Yes, a 12-inch cast-iron skillet works well. Adjust the dough quantity to about 3/4 of the recipe, and reduce the bake time by 2-3 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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