Detroit-style pizza is a rectangular, thick-crusted pizza baked in a blue steel pan, with a crispy, almost fried bottom, a light and airy crumb, and a crown of caramelized cheese around the edges. It’s a regional American classic from Detroit, Michigan, known for its signature layering: sauce on top of the cheese, and toppings buried under the cheese. This recipe recreates the authentic experience at home using a standard sheet pan, and it works because the dough is hydrated enough to create that open crumb, and the pan is generously oiled to achieve the signature crunchy crust.
Ingredients
- 3 1/4 cups (410 g) bread flour
- 1 1/2 teaspoons (5 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 1/2 cups (355 ml) warm water (about 105°F / 40°C)
- 1 tablespoon (15 ml) olive oil (for the dough)
- 3 tablespoons (45 ml) vegetable oil or olive oil, for the pan
- 8 ounces (225 g) brick or mozzarella cheese, cut into 1/2-inch cubes
- 1 cup (240 ml) pizza sauce (canned or homemade)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Optional toppings: pepperoni, cooked sausage, mushrooms, onions, or roasted red peppers
Instructions
- In a large bowl, combine the bread flour, instant yeast, and salt. Add the warm water and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms. Cover the bowl with plastic wrap or a damp towel and let rest for 10 minutes.
- After resting, knead the dough in the bowl for about 5 minutes, or turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. The dough will be sticky but should pull away from the sides of the bowl.
- Pour the vegetable oil into a 9×13-inch (23×33 cm) metal or cast-iron pan (or two smaller 8×8-inch pans). Spread the oil all over the bottom and sides. Place the dough in the pan and press it out to the edges. If it springs back, let it rest for 10 minutes, then continue pressing. The dough should be about 1/2 inch (1.25 cm) thick.
- Cover the pan with plastic wrap or a clean kitchen towel and let it rise in a warm spot until doubled in size, about 1 1/2 to 2 hours. It should puff up and fill the pan.
- Position a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a baking steel or stone, place it on the rack.
- Once the dough has risen, scatter the cubed cheese evenly over the surface, leaving a 1/2-inch border around the edges. The cubes should touch the edges of the pan. Add any toppings now, tucking them under the cheese if you like.
- Carefully spoon the pizza sauce over the cheese in three or four long lines (or dollops). You don’t need to cover every bit of cheese—the traditional style has visible sauce stripes. Sprinkle with oregano and garlic powder.
- Bake for 15 to 20 minutes, until the cheese is melted and bubbly and the edges are deeply browned and crisp. The crust should reach an internal temperature of at least 200°F (93°C) if you want to check, but the visual cues are more important. If the top is getting too dark, lower the oven to 475°F (245°C) for the last 5 minutes.
- Remove the pan from the oven and let the pizza rest for 5 minutes. Run a thin spatula around the edges to loosen it, then slide the pizza onto a cutting board. Slice into rectangles and serve hot.
Tips
- Use the right pan: A traditional Detroit-style pan is blue steel, but a heavy-duty 9×13-inch metal baking pan or a cast-iron skillet works well. Avoid nonstick pans—you want the oil to create a crust that sticks slightly to the pan, which gives the crispy bottom.
- Don’t skip the oil: The generous amount of oil in the pan is what creates the fried, crunchy bottom and the caramelized cheese edges. Use a neutral oil like vegetable or canola, or olive oil for a richer flavor.
- Cube the cheese, don’t grate it: Cubes melt more slowly than shredded cheese, which helps the cheese form a golden, crispy layer instead of becoming a greasy puddle. Use a good melting cheese like low-moisture mozzarella or brick cheese.
- Let the dough rise fully: The long rise is essential for the airy, open crumb that makes Detroit-style pizza distinct. If your kitchen is cold, let it rise in the oven with the light on, or for up to 3 hours.
Serving Suggestions
Serve the pizza hot, straight from the oven, cut into rectangles. It’s great on its own, but you can also offer red pepper flakes, grated Parmesan, or a drizzle of hot honey for extra flavor. Pair it with a simple green salad or some roasted vegetables to balance the richness. For a true Detroit experience, serve it with a cold glass of a craft beer or a sparkling water with lemon.
Variations
- Classic Pepperoni: Add a layer of pepperoni slices under the cheese (before baking) for a classic version.
- Supreme: Add cooked Italian sausage, bell peppers, red onions, and black olives.
- Veggie: Use mushrooms, roasted red peppers, spinach, and artichoke hearts. Sauté watery vegetables like mushrooms first to avoid a soggy crust.
- White Pizza: Skip the tomato sauce and drizzle the top with olive oil, minced garlic, and a sprinkle of ricotta cheese after baking.
- Gluten-Free: Substitute a gluten-free all-purpose flour blend for the bread flour. The dough will be stickier, so use extra oil in the pan and consider adding a teaspoon of xanthan gum if your blend doesn’t include it.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the 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, which will make the crust soggy. You can also reheat in a skillet over medium heat for a few minutes, covering with a lid to melt the cheese.
Frequently Asked Questions
Can I make the dough in advance? Yes, you can prepare the dough and refrigerate it after the first rise (step 1). Let it come to room temperature for about 30 minutes before pressing into the pan, then proceed with the second rise. The cold fermentation will actually improve the flavor.
Do I need a special pan? No, a standard 9×13-inch metal baking pan works perfectly. The key is to use a pan with sides at least 2 inches high. If you have a cast-iron skillet, that works too, but you may need to adjust the baking time.
Why is my crust not crispy? The most common reason is not using enough oil in the pan. Make sure the entire bottom and sides are coated. Also, bake at a high temperature—500°F (260°C) is ideal. If your oven runs cool, increase the temperature or bake a few minutes longer.
Can I use shredded mozzarella instead of cubes? Yes, but the texture will be slightly different. Shredded cheese melts faster and may not create the same crispy, caramelized edges. If using shredded, pat it dry with paper towels before using to reduce moisture.
What is the best cheese for Detroit-style pizza? Traditionally, a blend of brick cheese and mozzarella is used. Brick cheese is a mild, creamy cheese that melts well. If you can’t find it, use a low-moisture mozzarella or a mix of mozzarella and provolone.
How do I know when the pizza is done? The edges should be deep golden brown and the cheese on top should be bubbling. The bottom should be crisp and release easily from the pan. If you have an instant-read thermometer, the center of the crust should read at least 200°F (93°C).
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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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