Detroit-style pizza is a regional American classic known for its thick, airy crust, crispy caramelized cheese edges, and sauce on top. This recipe brings that iconic square pizza to your Poughkeepsie kitchen, using a high-hydration dough and a generous layer of brick cheese to achieve the perfect balance of crunchy, chewy, and gooey. It works because the dough is proofed in a well-oiled pan, creating a fried, golden bottom while the edges of the cheese melt against the pan to form a frico-like crust.
Ingredients
- For the dough: 3 1/2 cups (420 g) bread flour
- 1 1/2 cups (360 ml) warm water (110°F / 43°C)
- 2 teaspoons (8 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce: 1 can (15 oz / 425 g) crushed tomatoes
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- Salt to taste
- For the toppings: 8 oz (225 g) brick cheese, shredded (or a mix of low-moisture mozzarella and Monterey Jack)
- 4 oz (115 g) pepperoni slices (optional)
- Grated Parmesan for serving (optional)
Instructions
- In a large bowl, combine the bread flour, yeast, and salt. Add the warm water and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, until smooth and elastic. The dough will be slightly sticky; add a little more flour if needed, but keep it soft.
- 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 hour, or until doubled in size.
- Generously coat a 9×13-inch (23×33 cm) dark metal pan (or two 8-inch square pans) with olive oil. Press the dough into the pan, stretching it to the edges. If it resists, let it rest 10 minutes, then continue. Cover and let rise for 45 minutes.
- While the dough rises, make the sauce: in a small bowl, combine crushed tomatoes, olive oil, oregano, garlic powder, sugar, and salt. Set aside.
- Preheat the oven to 500°F (260°C) with a rack in the upper third.
- After the dough has risen, top it evenly with the shredded cheese, going all the way to the edges. Add pepperoni if using. Spoon the sauce in three stripes lengthwise over the cheese (or spread sparingly if you prefer).
- Bake for 12-15 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. The bottom should be golden and crisp when lifted with a spatula.
- Let cool in the pan for 5 minutes, then run a knife around the edges to loosen. Slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Use a dark, heavy pan (like a Detroit-style pan or a cast iron skillet) for the best crust browning. If you only have a light pan, the crust will be less crispy.
- Brick cheese is traditional, but it can be hard to find. A 50/50 blend of low-moisture mozzarella and Monterey Jack works well and still gives you that cheesy pull.
- Don’t overload the sauce—three stripes are classic. Too much sauce makes the pizza soggy.
- Let the pizza rest after baking for at least 5 minutes. This sets the cheese and prevents it from sliding off when you cut.
Serving Suggestions
Serve this Detroit-style pizza as a main dish with a simple green salad dressed in vinaigrette to cut through the richness. It also pairs well with roasted vegetables or a bowl of tomato soup. For a game-day spread, cut it into small squares and serve with extra pepperoni and a side of ranch dressing.
Variations
- Vegetarian: Load with sautéed mushrooms, caramelized onions, and roasted red peppers.
- Spicy: Add sliced jalapeños and a drizzle of hot honey after baking.
- Meat lovers: Use a mix of pepperoni, cooked Italian sausage, and bacon.
- Vegan: Use a dairy-free mozzarella that melts well, and skip the Parmesan.
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 400°F (200°C) oven for 5-7 minutes, until the bottom is crisp again. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After kneading, place the dough in a covered bowl and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before pressing into the pan.
What is brick cheese, and can I substitute it? Brick cheese is a mild, creamy cow’s milk cheese from Wisconsin that melts beautifully. It’s not always available; a mix of low-moisture mozzarella and Monterey Jack is the closest substitute.
Why is my crust not crispy? The pan might not be hot enough. Preheat the oven fully and make sure the pan is well-oiled. Also, avoid overloading with sauce or toppings, which traps moisture.
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 gives the structure that characteristic crisp-chewy texture.
How do I get the cheese to the edges without burning? Use a generous amount of cheese and press it right up to the pan’s edge. The oil in the pan helps the edges brown and crisp without burning, as long as you don’t overbake.
Can I freeze the baked pizza? Yes. Let it cool completely, wrap in foil, and 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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