Detroit Style Pizza Portland: A Crispy, Cheesy Slice

Detroit-style pizza is a square, thick-crusted pizza born in Detroit, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. This recipe brings that iconic style to your Portland kitchen, using a high-hydration dough baked in a metal pan with cheese pushed to the edges for that signature crunchy frico. It’s a straightforward, rewarding bake that delivers a truly distinctive pizza night.

Ingredients

For the dough:
3 cups (390 g) bread flour
1 tsp (4 g) instant yeast
1 ½ tsp (9 g) fine sea salt
1 ½ cups (355 ml) lukewarm water (about 95°F / 35°C)
1 tbsp (15 ml) olive oil, plus more for the pan
For the sauce:
1 can (15 oz / 425 g) crushed tomatoes
2 tbsp (30 ml) olive oil
1 tsp (5 g) sugar
1 tsp (2 g) dried oregano
½ tsp (1 g) garlic powder
½ tsp (1 g) salt
For the toppings:
8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
2 oz (55 g) provolone or cheddar, shredded (about ½ cup)
¼ cup (25 g) grated Parmesan (optional)
Your favorite toppings (pepperoni, mushrooms, etc.)

Instructions

Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the lukewarm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Cover the bowl with plastic wrap or a damp towel and let it rest for 15 minutes.
Stretch and fold: After resting, perform a series of stretch-and-folds: wet your hands, grab one side of the dough, stretch it up and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this 4-6 times until the dough tightens. Cover and repeat the stretch-and-fold process twice more at 30-minute intervals. Then cover the bowl and let it rise at room temperature until doubled, about 1.5 to 2 hours.
Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan (or two 8×8-inch pans) with olive oil, making sure the bottom and sides are well covered. Transfer the risen dough to the pan. Gently press it out to the edges, being careful not to deflate it too much. If it springs back, let it rest for 10 minutes and then press again. Cover the pan and let the dough rise for another 30-45 minutes, until puffy.
Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, 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.
Preheat the oven: Place 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.
Top the pizza: Sprinkle the shredded mozzarella and provolone (or cheddar) evenly over the dough, pushing the cheese all the way to the edges and into the corners of the pan. This is crucial for the crispy, caramelized frico edges. Add your desired toppings, then dollop or spread the sauce in three or four stripes lengthwise over the cheese, leaving some cheese visible. Sprinkle with Parmesan if using.
Bake: Place the pan directly on the preheated steel/stone or the oven rack. Bake for 12-15 minutes, until the edges are deeply browned and bubbling and the cheese is melted and spotty. The internal temperature of the pizza should reach at least 165°F (74°C) for food safety if you are checking with a thermometer.
Cool and serve: Remove the pan from the oven and let it cool for 5 minutes. Run a thin spatula around the edges to loosen the crispy cheese. Carefully lift the pizza out of the pan and onto a cutting board. Slice into squares and serve immediately.

Tips

Pan choice: A dark, heavy-gauge steel pan is ideal for conducting heat and creating that crispy crust. A standard light-colored aluminum pan will work, but you may need to add a few minutes to the bake time. Avoid non-stick pans if possible, as they don’t brown as well.
Cheese matters: Low-moisture mozzarella is essential—it melts without becoming watery. The blend with provolone or cheddar adds flavor and helps the edges brown. Don’t use fresh mozzarella; it’s too wet.
Dough hydration: This dough is quite sticky. Resist the urge to add extra flour. The high hydration is what gives the crust its airy, open crumb. Use wet hands or a bench scraper to handle it.
Make ahead: The dough can be made a day in advance. After the stretch-and-fold process, cover the bowl and refrigerate overnight. The next day, let it come to room temperature for about 1 hour before pressing into the pan.

Serving Suggestions

Serve the pizza hot, straight from the oven, cut into squares. It’s a meal in itself, but it pairs well with a simple green salad dressed with lemon vinaigrette, or a bowl of roasted vegetables. A cold, crisp lager or a light red wine like a Pinot Noir (a nod to Portland’s wine scene) complements the rich, cheesy pizza nicely.

Variations

Classic Pepperoni: Use cup-and-char pepperoni, which curls up and crisps at the edges.
Veggie Supreme: Add sautéed mushrooms, bell peppers, red onions, and black olives.
Spicy Honey: After baking, drizzle the pizza with a little honey mixed with chili flakes for a sweet-heat kick.
White Pizza: Skip the tomato sauce and instead dollop ricotta over the cheese, then top with garlic and fresh herbs after baking.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3-4 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 melted and the crust is crisp again. You can also reheat in a skillet over medium heat with a lid for a few minutes. Avoid the microwave, as it will make the crust soggy.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour? Yes, you can, but the crust will be slightly less chewy and may not rise as high. Bread flour has more protein, which creates more gluten and a better structure.

Why is my cheese not crispy on the edges? The cheese needs to be pushed all the way to the edge of the pan and in direct contact with the hot metal. Also, make sure your oven is fully preheated to 500°F (260°C) and you are using a dark, heavy pan.

Can I make this in a cast-iron skillet? Yes, a 12-inch cast-iron skillet works great. Just adjust the dough quantity (use about ¾ of the recipe) and bake for a similar time. The cast iron will give an excellent crispy crust.

Do I have to cook the sauce first? No, you can use the crushed tomatoes straight from the can with the seasonings. Cooking it briefly concentrates the flavor and removes some acidity, but it’s not strictly necessary.

My dough is too sticky to work with. What should I do? Wet your hands with water or oil before handling it. The dough is supposed to be sticky—this is what creates the airy texture. Avoid adding too much flour, which will make the crust dense.

How do I know when the pizza is done? The edges should be deeply browned and the cheese bubbly and spotty. The bottom should be golden and crisp. If you have a thermometer, the center of the pizza should read 165°F (74°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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