Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, with a crispy, caramelized cheese edge and a light, airy interior. It’s a regional American classic that has become a nationwide favorite, and this recipe brings that authentic experience to your New Jersey kitchen. The key is a high-hydration dough, brick cheese, and a hot oven — the result is a pizza that’s crunchy, chewy, and utterly satisfying.
Ingredients
- For the dough: 3 ½ cups (420 g) bread flour
- 2 ¼ tsp (7 g) instant yeast
- 1 ½ tsp (9 g) fine salt
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 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 tsp (5 g) dried oregano
- ½ tsp (3 g) garlic powder
- Salt to taste
- For the toppings: 8 oz (225 g) brick cheese (or low-moisture mozzarella), shredded
- 4 oz (115 g) mozzarella, shredded (for the center)
- Your favorite toppings (e.g., pepperoni, mushrooms, olives)
Instructions
- Make the dough: In a large bowl, whisk together the bread flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. The dough will be sticky; that’s okay.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
- Prepare the pan: Generously coat a 10×14-inch (25×35 cm) dark metal pan (or two 9×13-inch pans) with olive oil, making sure the bottom and sides are well covered.
- Shape the dough: Gently punch down the dough and transfer it to the oiled pan. Using your fingertips, press the dough to the edges, stretching it evenly. If it springs back, let it rest for 5 minutes, then continue. Cover and let rise for 30 minutes.
- Preheat the oven: Place an oven rack in the upper third position and preheat to 500°F (260°C).
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt in a small bowl. Stir well and set aside.
- Top the pizza: After the second rise, the dough should be puffy. Sprinkle the brick cheese (or mozzarella) evenly all the way to the edges, making sure it touches the pan. Add the mozzarella in the center. Spoon the sauce in three even strips lengthwise over the cheese. Add your chosen toppings.
- Bake: Place the pan in the oven and bake for 12–15 minutes, until the edges are deeply browned and crispy, and the cheese is bubbly. The internal temperature of the pizza (if checking) should be at least 165°F (74°C) for food safety.
- Cool and serve: Remove from the oven and let cool in the pan for 5 minutes. Run a thin spatula around the edges to release the crispy cheese, then slice into squares and serve.
Tips
- Use a dark, heavy pan: A dark pan absorbs heat better, giving you that signature crispy, caramelized crust. If you don’t have a Detroit-style pan, a 9×13-inch metal cake pan works well.
- Brick cheese is key: Brick cheese is a mild, tangy cheese that melts beautifully. If you can’t find it, use a blend of low-moisture mozzarella and Monterey Jack. Avoid fresh mozzarella, as it releases too much water.
- Don’t skip the oil: The generous amount of olive oil in the pan is what creates the fried, crunchy bottom and edges. Use a good quality oil.
- Let the dough rise properly: The long rise gives the crust its airy texture. If your kitchen is cool, place the dough in an oven with the light on, or in a warm spot.
Serving Suggestions
Serve the pizza hot, cut into squares. It’s perfect on its own, but you can offer red pepper flakes, garlic powder, or a drizzle of hot honey for extra flavor. Pair with a crisp green salad or some roasted vegetables for a complete meal. This is also great for game day or a casual get-together.
Variations
- Classic pepperoni: Add a layer of sliced pepperoni under the cheese or on top of the sauce for a classic taste.
- Veggie supreme: Top with sautéed mushrooms, bell peppers, red onions, and black olives.
- Spicy sausage: Crumble cooked Italian sausage over the sauce for a hearty version.
- White pizza: Skip the tomato sauce and use a garlic-ricotta mixture instead, then top with spinach and mozzarella.
Storage and Reheating
Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, until heated through and edges are crisp. You can also use a toaster oven or a skillet on the stovetop. Avoid the microwave, as it makes the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! After the first rise, you can refrigerate the dough for up to 24 hours. When ready to use, let it come to room temperature for about 30 minutes before shaping.
What if I don’t have a Detroit-style pan? You can use two 9×13-inch metal cake pans. The crust will be slightly thinner, but still delicious. Just adjust the baking time to 10–12 minutes.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy and have a softer texture. Bread flour’s higher protein content gives the characteristic crisp-tender bite.
Why is my cheese not crispy on the edges? Make sure the cheese goes all the way to the edge of the pan and touches the metal. Also, the pan must be well-oiled, and the oven hot enough (500°F / 260°C) to create that fried effect.
Can I freeze the baked pizza? Yes, wrap cooled slices in plastic wrap and then foil, and freeze for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 12–15 minutes.
Is this pizza safe for everyone? Yes, as long as it’s cooked to an internal temperature of 165°F (74°C) and refrigerated within 2 hours. If you have a dairy allergy, you can use a dairy-free cheese alternative, though the texture will differ.
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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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