Detroit-style pizza is a square, thick-crusted pizza with a crispy, cheesy edge, originating from Detroit, Michigan. It’s made in a deep, rectangular steel pan, and the cheese is spread all the way to the edges, creating a caramelized, frico-like crust. While you can find great versions in Orlando, FL, this recipe lets you recreate that iconic pan pizza in your own kitchen, with a light, airy crumb and a bold, savory topping that’s perfect for a crowd.
Ingredients
- For the dough:
3 1/2 cups (440 g) bread flour
1 tsp (5 g) instant yeast
1 1/2 tsp (9 g) fine sea salt
1 1/2 cups (355 ml) warm water (about 110°F / 43°C)
2 tbsp (30 ml) olive oil, plus more for the pan
1 tbsp (15 ml) honey or sugar - For the sauce:
1 can (15 oz / 425 g) crushed tomatoes
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 tsp (5 ml) dried oregano
1/2 tsp (2.5 g) salt
1/4 tsp (1 g) black pepper - For the toppings:
8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
2 oz (55 g) provolone or brick cheese, shredded (about 1/2 cup)
4 oz (115 g) pepperoni slices (or your favorite toppings)
1/4 cup (25 g) grated Parmesan cheese
Instructions
- Make the dough: In a large bowl, combine the bread flour, yeast, and salt. Add the warm water, olive oil, and honey (or sugar). Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 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 place until doubled in size, about 1 1/2 to 2 hours.
- Prepare the pan: While the dough rises, generously coat a 9×13-inch (23×33 cm) metal pan (or two 8×8-inch pans) with olive oil, making sure the bottom and sides are well coated. This is crucial for the crispy, fried crust.
- Shape the dough: Once doubled, punch down the dough. Transfer it to the oiled pan and press it out to the edges, using your fingertips to dimple the dough. If it springs back, let it rest for 10 minutes, then continue pressing. Cover the pan and let the dough rise again for 30-45 minutes, until puffy.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, minced garlic, oregano, salt, and pepper in a small saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally. Set aside to cool.
- Preheat and top: Preheat your oven to 500°F (260°C) with a rack in the lower third. Once the dough is puffy, sprinkle the shredded mozzarella and provolone (or brick) cheese all the way to the edges of the pan. Add the pepperoni (or other toppings) in a single layer. Spoon the sauce in three or four rows lengthwise over the cheese (do not spread it all over). Sprinkle with Parmesan.
- Bake: Place the pan on the lower rack and bake for 12-15 minutes, until the edges are dark brown and crispy and the cheese is bubbly and browned in spots. The internal temperature of the pizza should reach 165°F (74°C) for food safety. If the top is browning too fast, tent loosely with foil.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Run a spatula around the edges to loosen, then slide the pizza onto a cutting board. Slice into squares or rectangles and serve hot.
Tips
- Use the right pan: A dark, heavy steel pan (like a traditional blue steel pan) gives the best crust. If you don’t have one, a 9×13-inch metal baking pan works, but avoid glass or ceramic—they don’t conduct heat as well.
- Don’t skimp on the cheese: The cheese is what creates that crispy edge. Use low-moisture mozzarella and shred it yourself (pre-shredded has anti-caking agents that prevent browning). Spread it right to the edges, and even let a little go over the rim.
- Let the dough rise slowly: For a more flavorful crust, you can do the first rise in the refrigerator for 24-48 hours. Just let it come to room temperature before shaping.
- Preheat the pan: For an even crispier bottom, you can preheat the empty pan in the oven for 5 minutes before adding the oil and dough. Be careful—the oil will be hot.
Serving Suggestions
Serve this Detroit-style pizza as a main dish with a simple green salad dressed with vinaigrette. It also pairs well with garlic knots, a bowl of marinara for dipping, or a cold Italian-style soda. For a party, cut it into small squares and serve as an appetizer.
Variations
- Classic Pepperoni: Use cup-and-char pepperoni, which curls and crisps up in the oven.
- Supreme: Add cooked Italian sausage, bell peppers, red onions, and black olives.
- Veggie: Top with roasted mushrooms, artichoke hearts, and spinach.
- BBQ Chicken: Substitute BBQ sauce for the tomato sauce, and top with cooked chicken, red onion, and cilantro after baking.
- Spicy Honey: Drizzle hot honey over the finished pizza for a sweet-heat kick.
Storage and Reheating
Store leftover pizza in an airtight container or wrapped in foil in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until the cheese is bubbly and the crust is crisp. 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 use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy and airy. Bread flour has more protein, which gives the characteristic structure. You can substitute all-purpose 1:1, but expect a slightly softer crumb.
What if I don’t have a 9×13-inch pan? You can use two 8×8-inch pans, a 10×14-inch sheet pan, or even a cast-iron skillet. Just adjust the baking time—smaller pans may need 1-2 minutes less. The key is to have a pan with sides at least 2 inches deep.
Why is my cheese not browning on the edges? Make sure you’re using low-moisture mozzarella and that it’s shredded fresh. Also, the pan must be well-oiled, and the oven must be very hot (500°F/260°C). If the edges are still pale, you can place the pan directly on the bottom of the oven for the last 2 minutes.
Can I make the dough ahead of time? Yes, after the first rise, punch down the dough, wrap it tightly in plastic, and refrigerate for up to 2 days. Let it sit at room temperature for 30 minutes before shaping.
What is the best cheese for Detroit-style pizza? Traditionally, a blend of Wisconsin brick cheese and mozzarella is used. Brick cheese is buttery and tangy, but it can be hard to find. A mix of low-moisture mozzarella and provolone is a great substitute.
How do I get the sauce to not make the pizza soggy? The sauce is added in rows on top of the cheese, not spread over the dough. This is a signature of Detroit-style pizza. Also, make sure the sauce is thick—simmer it longer if it’s too watery.
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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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