Detroit-style pizza is a thick, rectangular pan pizza known for its crispy, caramelized cheese edges and airy, focaccia-like crust. Originating in Detroit, Michigan, this style has found a devoted following everywhere, including Mount Pleasant, South Carolina, where local pizzerias serve their own takes. This recipe recreates that iconic square pie at home, using a high-hydration dough, brick cheese, and a simple sauce, all baked in a steel pan to achieve the signature crunchy, cheesy corners.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour, plus more for dusting
- 1 1/2 cups (360 ml) warm water (110°F / 43°C)
- 2 teaspoons (8 g) instant yeast
- 2 teaspoons (12 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 dried oregano
- 1/2 teaspoon sugar
- Salt to taste
- For the toppings:
- 8 oz (225 g) brick cheese (or a mix of low-moisture mozzarella and provolone), shredded
- 4 oz (115 g) pepperoni slices (optional)
- 2 tablespoons (30 ml) olive oil for the pan
Instructions
- Make the dough: In a large bowl, combine the bread flour, yeast, and salt. Add the warm water and 1 tablespoon 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 slightly sticky—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 1/2 to 2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) steel or dark nonstick pan with 2 tablespoons olive oil, making sure the bottom and sides are well covered. (Do not use a glass pan; it won’t get hot enough for the cheese to crisp.)
- Shape the dough: Transfer the risen dough to the oiled pan. Using your fingertips, gently press and stretch the dough to fill the pan evenly. If it springs back, let it rest for 10 minutes, then continue. Cover and let rise for 30–45 minutes, until puffy.
- Make the sauce: While the dough rises, combine the crushed tomatoes, garlic, oregano, sugar, and salt in a small saucepan. Simmer over medium-low heat for 10 minutes, until slightly thickened. Set aside to cool.
- Preheat and assemble: Preheat your oven to 500°F (260°C) with a rack in the lower third. Once the dough is risen, sprinkle the shredded cheese evenly over the dough, pushing it all the way to the edges—the cheese that touches the hot pan will create the crispy frico crust. Distribute the pepperoni (if using) over the cheese. Spoon the sauce in three strips lengthwise over the pizza, leaving some cheese exposed.
- Bake: Bake for 15–18 minutes, until the edges are deeply browned and caramelized and the cheese is bubbly. The internal temperature of the crust should be at least 200°F (93°C) for a fully baked texture. If the top is browning too fast, tent loosely with foil.
- Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Use a spatula to loosen the edges, then transfer to a cutting board. Slice into squares and serve hot.
Tips
- Use the right pan: A dark, heavy steel pan is essential for the crispy cheese edges. A standard aluminum 9×13 pan will work, but the crust won’t get as dark. If you don’t have a steel pan, use a cast-iron skillet (adjust the amount of dough accordingly).
- Brick cheese substitute: If you can’t find brick cheese, use a blend of 50% low-moisture mozzarella and 50% provolone. The result will be slightly less tangy but still delicious.
- Don’t over-sauce: The sauce is meant to be a topping, not a base. Spoon it in strips or dollops so the cheese stays visible and the crust stays crisp.
- Cold ferment for flavor: For a more complex dough flavor, after the first rise, refrigerate the dough overnight. Let it come to room temperature for 30 minutes before shaping.
Serving Suggestions
Serve the pizza hot, straight from the pan, with a side of ranch dressing or hot honey for dipping. It pairs well with a crisp green salad or roasted vegetables. For a complete meal, add a light Italian-style soup or a simple antipasto platter.
Variations
- Supreme: Add cooked Italian sausage, bell peppers, onions, and black olives.
- Veggie: Use sautéed mushrooms, spinach, artichoke hearts, and roasted red peppers.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken, red onion, and cilantro.
- Spicy: Add sliced jalapeños and a drizzle of sriracha after baking.
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 2–3 minutes per side, or in a 375°F (190°C) oven for 5–7 minutes until the cheese is melted and the crust is crisp. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
Can I make the dough in advance? Yes, you can prepare the dough up to 2 days ahead. After kneading, place it in an oiled bowl, cover, and refrigerate. Let it come to room temperature for 30 minutes before shaping.
Why is my cheese not crispy on the edges? The pan must be very hot and well-oiled. Make sure to push the cheese all the way to the edges so it contacts the pan. Also, bake at a high temperature (500°F / 260°C) and don’t use a glass pan.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy. You may need to reduce the water by 2 tablespoons (30 ml) to avoid a sticky dough.
What is brick cheese? Brick cheese is a mild, tangy, semi-soft cheese originally from Wisconsin. It’s the traditional choice for Detroit-style pizza. If unavailable, a mix of mozzarella and provolone works well.
How do I know when the pizza is done? The edges should be deep brown and caramelized, and the cheese on top should be bubbly. Use a thermometer to check the center of the crust—it should read at least 200°F (93°C).
Can I freeze the baked pizza? Yes, let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat directly 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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