Detroit-style pizza is a square, thick-crusted pizza with a crispy, cheesy edge, traditionally baked in a blue steel pan. It’s known for its airy, focaccia-like dough, brick cheese, and sauce on top. This recipe brings the style home, using a standard sheet pan and easily found ingredients, so you can enjoy it in Orange County or anywhere else.
Ingredients
- 3 1/2 cups (420 g) bread flour
- 1 packet (2 1/4 tsp / 7 g) instant yeast
- 1 1/2 cups (355 ml) warm water (110°F / 43°C)
- 1 tsp (5 g) sugar
- 1 1/2 tsp (9 g) salt
- 2 tbsp (30 ml) olive oil, plus more for the pan
- 8 oz (225 g) brick cheese, shredded (or low-moisture mozzarella)
- 1/2 cup (120 ml) pizza sauce (canned or homemade)
- Optional toppings: pepperoni, cooked sausage, mushrooms, olives
Instructions
- In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm water and olive oil. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough will be slightly sticky; add a little flour if needed.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1–1.5 hours, until doubled in size.
- Generously coat a 9×13-inch (23×33 cm) metal baking pan with olive oil, making sure the sides are well greased.
- Transfer the dough to the pan and press it out to the edges. If it springs back, let it rest for 5–10 minutes, then continue pressing. Cover the pan and let the dough rise for another 30–45 minutes, until puffy.
- Preheat the oven to 500°F (260°C). Position a rack in the lower third.
- Scatter the shredded cheese evenly over the dough, all the way to the edges. The cheese should touch the pan sides—this creates the crispy frico crust.
- Add your desired toppings, then spoon or pipe the sauce in three stripes lengthwise over the top (or spread it in a thin layer if you prefer).
- Bake for 15–20 minutes, until the cheese is melted and bubbly, the edges are dark and crispy, and the crust is golden brown. If you have an instant-read thermometer, the center of the crust should read about 200°F (93°C).
- Let the pizza cool in the pan for 5 minutes, then run a spatula around the edges to loosen. Carefully lift the pizza out onto a cutting board.
- Slice into squares and serve hot.
Tips
- Use the right pan: A standard 9×13-inch metal cake pan works, but a darker pan gives a better crust. Avoid glass, as it doesn’t conduct heat as well.
- Don’t skip the edge cheese: The hallmark of Detroit-style is the crispy, caramelized cheese rim. Make sure cheese reaches the pan walls.
- Brick cheese substitute: If you can’t find brick cheese (common outside the Midwest), use a mix of 3 parts low-moisture mozzarella and 1 part sharp cheddar. It won’t be identical, but it will be delicious.
- Dough hydration: The dough is wetter than a regular pizza dough. If it’s too sticky to handle, lightly oil your hands instead of adding more flour.
Serving Suggestions
Serve the pizza hot, cut into squares, with a side of ranch dressing or marinara for dipping. It pairs well with a simple green salad or roasted vegetables. For a complete meal, add a bowl of Italian wedding soup or a caprese salad.
Variations
- Classic Pepperoni: Add cup-and-char pepperoni before baking.
- Veggie Supreme: Top with sautéed mushrooms, bell peppers, red onions, and olives.
- BBQ Chicken: Use BBQ sauce instead of tomato sauce, and top with cooked chicken, red onion, and cilantro after baking.
- Spicy Honey: After baking, drizzle with hot honey for a sweet-heat kick.
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 350°F (175°C) oven for 5–7 minutes until hot and crispy. Avoid microwaving, which makes the crust soggy. You can also freeze the baked pizza for up to 2 months; wrap tightly in plastic wrap and foil.
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 more protein, which gives the signature crisp-tender texture.
Why is my crust not crispy on the bottom? This usually happens if the pan isn’t hot enough or there’s not enough oil. Make sure the pan is well-oiled and the oven is fully preheated to 500°F (260°C). Also, bake on the lower rack.
Can I make the dough ahead of time? Absolutely. 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.
What is brick cheese, and where can I find it? Brick cheese is a mild, tangy cheese from Wisconsin. It’s often available at specialty cheese shops or online. If you can’t find it, the mozzarella-cheddar blend works well.
Can I use a cast-iron skillet? Yes, a 10-inch cast-iron skillet works for a smaller pizza. Adjust the baking time slightly, as cast iron retains heat differently.
Is it necessary to let the dough rise twice? Yes, the double rise is what creates the airy, focaccia-like crumb. Don’t rush it—the second rise in the pan is crucial for the texture.
Related
- Just Bare Chicken Breast: Simple Juicy Recipe
- Kirkland Chicken Breast: Easy Baked Recipe
- Kirkland Chicken Breast Chunks: Easy Recipe Ideas
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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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