Detroit Style Pizza Nutrition Facts

Detroit-style pizza is a rectangular, thick-crusted pizza baked in a blue steel pan, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. This recipe delivers that signature crunch and chewy crumb at home, and the nutrition facts below help you understand exactly what is in each slice. It works because the high-hydration dough and the order of toppings (sauce on top of the cheese) create the distinctive texture and flavor that make this style so beloved.

Ingredients

3 1/2 cups (440 g) bread flour
1 1/2 cups (360 ml) warm water (110°F / 43°C)
2 tsp (8 g) instant yeast
1 1/2 tsp (9 g) fine sea salt
1 tbsp (15 ml) olive oil, plus more for the pan
1 tbsp (15 g) sugar
8 oz (225 g) low-moisture whole-milk mozzarella, cubed (not shredded)
4 oz (115 g) brick or cheddar cheese, cubed
1 cup (240 ml) pizza sauce (canned or homemade)
Optional toppings: sliced pepperoni, cooked sausage, mushrooms, or peppers

Instructions

In a large bowl, combine the bread flour, instant yeast, salt, and sugar. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. The dough will be sticky; resist adding too much flour—use a bench scraper to help.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 1/2 to 2 hours, until doubled in size.
Generously oil a 9×13-inch (23×33 cm) dark metal pan (ideally blue steel) with olive oil, including the corners and sides.
Transfer the dough to the pan. Press it out to the edges, stretching gently. If it springs back, let it rest for 10 minutes and continue. Cover and let rise for another 30 minutes.
Preheat the oven to 500°F (260°C) with a rack in the upper third.
Scatter the cubed mozzarella and brick cheese evenly over the dough, pushing some cheese right up to the edges of the pan—this will create the crispy frico crust.
Add any optional toppings now (under the sauce).
Spoon or ladle the pizza sauce in three rows lengthwise over the cheese. Do not spread it all the way to the edges; the sauce should stay in stripes.
Bake for 12–15 minutes, until the cheese is melted and bubbling and the edges are deeply browned and crispy. If the top is browning too fast, lower the oven to 475°F (246°C) for the last 5 minutes.
Remove from the oven and let rest in the pan for 5 minutes. Use a spatula to loosen the edges, then slide the pizza onto a cutting board. Slice into 6 rectangular pieces and serve hot.

Tips

Use a dark metal pan: A dark, heavy pan conducts heat better and promotes the crispy, caramelized crust. A standard 9×13-inch cake pan works, but the crust will be less crunchy.
Cube the cheese, don’t shred: Cubes melt more slowly and leave pockets of gooey cheese, while shredded cheese can burn before the crust is done.
Don’t over-sauce: Too much sauce makes the pizza soggy. Three stripes of sauce are traditional—it lets the cheese and crust shine.
Let the dough rest if it resists: If the dough keeps shrinking when you press it into the pan, let it rest for 10 minutes. This relaxes the gluten and makes it easier to stretch.

Serving Suggestions

Serve hot, straight from the pan, with a side of ranch dressing or garlic dip if you like. It pairs well with a crisp green salad dressed with lemon vinaigrette to cut through the richness. For a casual meal, serve with cold beer or sparkling water.

Variations

Classic Pepperoni: Add 3 oz (85 g) sliced pepperoni under the sauce.
Vegetarian: Top with sautéed mushrooms, caramelized onions, and roasted red peppers before adding the sauce.
Spicy Honey: Drizzle hot honey over the finished pizza for a sweet-heat kick.
Gluten-Free: Use a gluten-free bread flour blend; the dough will be wetter, so add 1/4 cup (30 g) extra flour and reduce the water to 1 1/4 cups (300 ml).

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 and warm in a 375°F (190°C) oven for 8–10 minutes, or until the cheese is bubbly and the crust is crisp. Avoid the microwave—it will make the crust soggy. You can also freeze the baked pizza (wrapped tightly in foil) for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

What is the difference between Detroit-style and Chicago deep-dish? Detroit-style has a thick, airy crust that is crispy on the outside and chewy inside, with cheese caramelized to the edges. Chicago deep-dish has a buttery, flaky crust that is more like a pie, with cheese on the bottom and a thick layer of chunky tomato sauce on top.

Can I make the dough ahead of time? Yes. After kneading, place the dough in an oiled bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before pressing into the pan.

Why is my cheese burning before the crust is done? If your cheese is browning too fast, lower the oven temperature to 475°F (246°C) and bake for a few extra minutes. Also, make sure you are using a dark pan—a light-colored pan will not brown the crust as quickly, leading to overcooked cheese.

Can I use shredded mozzarella instead of cubes? You can, but the texture will be less authentic. Shredded cheese melts faster and may not create the same crispy edges. If you only have shredded, toss it with a little cornstarch to help it melt more slowly.

How do I know when the pizza is done? The edges should be deep golden brown and the cheese bubbling. The crust should feel firm and sound hollow when tapped. Use an instant-read thermometer: the internal temperature of the crust should be at least 200°F (93°C).

What is the best cheese blend? Traditional Detroit-style uses a mix of low-moisture mozzarella and brick cheese. If you can’t find brick cheese, use a mix of mozzarella and white cheddar. Avoid fresh mozzarella—it releases too much water.

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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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