Detroit-style pizza, with its thick, airy crust, crispy cheese edges, and signature square shape, has found a devoted following in Orlando. This recipe brings the Motor City classic to your Central Florida kitchen, using a high-hydration dough baked in a dark steel pan to achieve that perfect contrast of crunchy, caramelized cheese and soft, chewy interior. It’s a rewarding weekend project that yields a truly memorable pie.
Ingredients
- For the dough:
- 3 ½ cups (440 g) bread flour, plus more for dusting
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 2 teaspoons (8 g) instant yeast
- 1 ½ teaspoons (9 g) salt
- 1 teaspoon (5 g) sugar
- 2 tablespoons (28 g) olive oil, plus more for the bowl and pan
- For the sauce:
- 1 can (15 oz/425 g) crushed tomatoes
- 2 tablespoons (30 ml) olive oil
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon sugar
- Salt to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, cut into ½-inch cubes
- 4 oz (115 g) brick or cheddar cheese, shredded (optional, for extra flavor)
- Your favorite toppings: pepperoni, cooked sausage, mushrooms, onions, etc.
Instructions
- Make the dough: In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add the flour and salt. Mix 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. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.
- 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 1-2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (or similar) dark steel pan with olive oil. Make sure the bottom and sides are well coated.
- Shape the dough: Transfer the risen dough to the pan. Using your fingertips, gently press the dough to stretch it to the edges. If it springs back, let it rest for 10 minutes, then continue. It’s okay if it doesn’t reach the corners perfectly yet.
- Second rise: Cover the pan with plastic wrap and let the dough rise for 30-45 minutes, until it’s puffy and slightly risen.
- Preheat the oven: Place an oven rack in the middle position and preheat your oven to 500°F (260°C). If you have a baking steel or stone, place it on the rack below.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, garlic, oregano, sugar, and salt in a small saucepan. Bring to a simmer over medium heat, then reduce to low and cook for 10 minutes, stirring occasionally. Set aside to cool.
- Top the pizza: Once the dough has risen, sprinkle the cubed mozzarella (and shredded cheddar, if using) evenly over the dough, right up to the edges. The cheese should touch the pan’s sides. Add your desired toppings, then dollop the sauce in three or four stripes lengthwise over the top.
- Bake: Carefully place the pan in the oven. Bake for 15-18 minutes, until the crust is golden brown and the cheese along the edges is deeply browned and crispy. Check at 15 minutes to avoid burning.
- Rest and serve: Remove from the oven and let the pizza rest in the pan for 5-10 minutes. Use a spatula to loosen the edges, then slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Use a dark steel pan: The dark color absorbs heat, promoting the caramelization of the cheese and crust. If you don’t have one, a cast-iron skillet or a regular metal pan works, but you may need to bake a few minutes longer.
- Don’t skip the second rise: This is what gives the crust its characteristic airy, chewy texture. Be patient.
- Cube the cheese: Cubed mozzarella melts more slowly and evenly than shredded, creating those iconic crispy edges without burning the center.
- Adjust for humidity: Orlando’s humidity can affect dough hydration. If the dough feels too sticky, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of water.
Serving Suggestions
Serve the pizza hot, straight from the oven, cut into 6 or 8 squares. It pairs well with a crisp green salad dressed with a simple vinaigrette, or with a cold beer or a glass of Italian red wine like Chianti. For a complete meal, add some garlic knots or a bowl of minestrone soup.
Variations
- Classic Pepperoni: Layer thick-cut pepperoni slices over the cheese before adding the sauce.
- Veggie Supreme: Sauté mushrooms, onions, and bell peppers before adding them to the pizza to release excess moisture.
- BBQ Chicken: Swap the tomato sauce for your favorite BBQ sauce, and top with cooked chicken, red onion, and a blend of mozzarella and cheddar.
- White Pizza: Omit the tomato sauce and instead drizzle with garlic-infused olive oil, then top with ricotta, mozzarella, and fresh herbs after baking.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until the cheese is bubbly and the crust is crisp. Avoid microwaving, as it will make the crust soggy. You can also reheat on a skillet over medium heat for a few minutes per side.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate 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 9×13-inch pan? You can use any deep, rectangular pan. A 10×14-inch pan will yield a slightly thinner crust; a 9×9-inch pan will yield a thicker one. Adjust baking time accordingly.
Why is my cheese burning before the crust is done? This can happen if your oven runs hot or the pan is too close to the top element. Try lowering the rack or reducing the temperature to 475°F (245°C). Also, make sure the cheese cubes are not too large.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy. Bread flour has higher protein, which gives more structure and crispness.
How do I get the cheese to caramelize without burning? The key is to have the cheese touch the pan’s edges and to bake at high heat. Using cubed cheese and a dark pan also helps. If the edges are browning too fast, tent the pan loosely with foil.
Is Detroit-style pizza the same as Sicilian? No. Sicilian pizza is typically thicker and has a softer, more focaccia-like crust, with sauce often on top of the cheese. Detroit-style has a distinctive crispy cheese crust and a lighter, airier crumb.
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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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