Detroit-style pizza is a square, thick-crusted pizza with a crispy, caramelized cheese edge, baked in a blue steel pan. Originating from Detroit, it’s known for its airy, focaccia-like dough, brick cheese, and sauce on top. This recipe brings that iconic style to your Phoenix kitchen, using accessible ingredients to achieve the perfect crispy-bottomed, chewy-centered pie.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour
- 1 1/2 teaspoons (6 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- For the toppings:
- 8 oz (225 g) brick cheese (or low-moisture mozzarella mixed with 2 oz / 55 g sharp cheddar)
- 24 pepperoni slices (or your favorite toppings)
- 2 tablespoons (30 ml) olive oil for the pan
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough will be slightly sticky.
- 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 to 1.5 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (or similar) blue steel pan or a dark non-stick metal baking pan with 2 tablespoons (30 ml) olive oil. Make sure the bottom and sides are well coated.
- Shape the dough: Gently punch down the dough and transfer it to the oiled pan. Using your fingertips, press the dough evenly into the corners and up the sides of the pan. If the dough resists, let it rest for 10 minutes, then continue. Cover the pan with plastic wrap and let it rise again for 30-45 minutes, until puffy.
- Preheat the oven: While the dough is rising, place a rack in the upper third of the oven and preheat to 500°F (260°C).
- Make the sauce: In a small bowl, combine the crushed tomatoes, oregano, garlic powder, sugar, and salt. Set aside.
- Assemble the pizza: Once the dough is puffy, top it with the cheese, spreading it all the way to the edges (this is crucial for the crispy frico edge). Add the pepperoni or other toppings in an even layer.
- Bake: Place the pan in the oven on the upper rack. Bake for 12-15 minutes, until the cheese is bubbly and browned in spots and the crust is golden and crispy. The edges should be deeply caramelized.
- Add the sauce: Remove the pizza from the oven and immediately spoon the sauce in three or four stripes lengthwise over the hot pizza. The sauce will warm through from the residual heat.
- Rest and serve: Let the pizza rest in the pan for 5 minutes. Use a spatula to loosen the edges, then slide the pizza onto a cutting board. Cut into squares and serve hot.
Tips
- Pan matters: A true blue steel pan gives the best crust, but a dark non-stick metal pan works well. Avoid glass or ceramic pans as they don’t conduct heat as efficiently.
- Cheese substitute: If you can’t find brick cheese, use a mix of 75% low-moisture mozzarella and 25% sharp cheddar. This mimics the buttery, tangy flavor and good melting properties.
- Don’t skip the oil: The generous amount of olive oil in the pan is what creates the crispy, fried bottom. Don’t skimp on it.
- Common mistake: Don’t overload with sauce on top before baking—it makes the crust soggy. Adding it after baking keeps the crust crisp and the sauce bright.
Serving Suggestions
Serve the pizza hot, cut into squares. It’s great on its own, but you can offer a side of ranch dressing or marinara for dipping. A simple green salad with a vinaigrette balances the richness.
Variations
- Classic Pepperoni: Use cup-and-char pepperoni for crispy edges.
- Supreme: Add cooked Italian sausage, bell peppers, red onion, and black olives.
- BBQ Chicken: Use shredded rotisserie chicken tossed in BBQ sauce instead of tomato sauce, and replace brick cheese with smoked gouda and mozzarella.
- Veggie: Sautéed mushrooms, spinach, and artichoke hearts work well.
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 375°F (190°C) oven for 5-7 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. Bread flour has more protein, which creates more gluten and a better structure.
Do I need a special pan? A blue steel pan is traditional, but a dark non-stick metal pan (like a 9×13-inch baking pan) works well. Just make sure it’s oven-safe to 500°F (260°C).
Why is my crust not crispy? The pan might not be hot enough, or you may have used too little oil. Make sure the pan is well-oiled and the oven is fully preheated. Also, avoid using a glass pan.
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. Let it come to room temperature for about 30 minutes before shaping.
What if I don’t have brick cheese? Use the mozzarella and cheddar mix mentioned in the tips. It won’t be identical, but it will be delicious.
Can I freeze the baked pizza? Yes, wrap cooled slices in plastic wrap and foil, then freeze for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 10-12 minutes.
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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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