Detroit-style pizza is a square, thick-crusted pizza with a crispy, caramelized cheese edge and a light, airy interior, originating from Detroit, Michigan. It’s baked in a rectangular steel pan, and the cheese is spread to the very edges so it gets wonderfully crispy and crunchy. This recipe brings the iconic Motor City style to your New York City kitchen, using simple ingredients to create a pizza that’s perfect for a weekend dinner or a game-day feast.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour, plus more for dusting
- 1 1/2 teaspoons (6 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- Salt to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
- 1/2 cup (50 g) grated Parmesan cheese
- Your favorite toppings (e.g., pepperoni, sliced mushrooms, cooked sausage)
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.
- Knead: Turn the dough onto a lightly floured surface. Knead for 6-8 minutes, until smooth and elastic. The dough will be slightly sticky; add a little flour if needed, but keep it soft.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
- Prepare the pan: While the dough rises, generously coat a 9×13-inch (23×33 cm) metal baking pan (or a Detroit-style pizza pan) with olive oil, making sure the sides are well coated.
- Shape the dough: Once risen, gently punch down the dough. Transfer it to the oiled pan and press it out to the edges. If it springs back, let it rest for 10 minutes, then press again. Cover the pan with plastic wrap and let it rise for another 30-45 minutes, until puffy.
- Make the sauce: While the dough is rising, combine all sauce ingredients in a small bowl. Taste and adjust salt. Set aside.
- Preheat the oven: Place a rack in the middle position and preheat the oven to 500°F (260°C).
- Top the pizza: Once the dough has risen, sprinkle the shredded mozzarella and Parmesan cheese all the way to the edges of the pan. The cheese should touch the sides of the pan. Add your desired toppings over the cheese.
- Sauce on top: Dollop the sauce in three stripes lengthwise over the pizza, or spread it evenly, leaving a bit of the toppings visible.
- Bake: Place the pan on the middle rack and bake for 15-20 minutes, until the cheese is bubbly and browned at the edges and the crust is golden. If the top is browning too quickly, tent with foil.
- Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Then, carefully lift the pizza out with a spatula and transfer to a cutting board. Cut into squares and serve hot.
Tips
- Use a metal pan: A dark, heavy-gauge steel pan (like a blue steel or cast iron) gives the best crispy crust. A glass or ceramic dish won’t conduct heat as well and may result in a soggy bottom.
- Don’t skimp on cheese: The cheese that touches the pan edges is what creates the crispy, frico-like crust. Use full-fat, low-moisture mozzarella and press it right to the corners.
- Let the dough rest: If the dough resists stretching, let it rest for 10-15 minutes. This relaxes the gluten and makes it easier to press without tearing.
- Bake hot: A very hot oven (500°F/260°C) is key to getting a crispy crust and browned cheese without overcooking the toppings. If your oven runs cool, adjust accordingly.
Serving Suggestions
Serve the pizza hot, cut into squares, with a side of ranch dressing or blue cheese dip for the crust. It pairs well with a crisp green salad or a cold beer. For a New York touch, fold a slice in half and enjoy it on the go!
Variations
- Classic Pepperoni: Add a layer of pepperoni under the cheese for a classic Detroit-style flavor.
- Veggie Delight: Use sautéed mushrooms, caramelized onions, and roasted red peppers.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, and top with cooked chicken, red onion, and cilantro.
- Spicy Soppressata: Use spicy soppressata or capicola instead of pepperoni for a kick.
Storage and Reheating
Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the slices on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until hot and crispy. You can also reheat in a skillet over medium heat with a lid for a few minutes. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! After kneading, place the dough in a covered bowl and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before pressing into the pan.
Do I need a special pan? While a Detroit-style pan is ideal, a 9×13-inch metal baking pan works perfectly. Just make sure it’s not non-stick with a light color; darker pans absorb more heat and create a better crust.
Why is my crust soggy? A soggy crust can happen if the pan isn’t hot enough, if there’s too much sauce, or if the dough wasn’t fully proofed. Make sure your oven is fully preheated and use a moderate amount of sauce. Also, don’t overload with wet toppings like fresh tomatoes.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy. Bread flour has more protein, which gives the signature crisp-chewy texture. If using all-purpose, you may need to reduce the water slightly.
What if I don’t have instant yeast? You can use active dry yeast. Dissolve it in a little warm water with a pinch of sugar and let it foam for 5-10 minutes before adding to the flour. Reduce the water in the recipe by the amount used for blooming.
How do I get the cheese to the edges without it all melting into the pan? Press the cheese right to the edge, and make sure the pan is well-oiled. The cheese will melt and crisp, but it will release easily if the pan is properly greased.
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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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