Detroit-style pizza is a rectangular, thick-crusted pizza with a crispy, cheesy edge, known for its signature brick-cheese crust and airy interior. Originating from Detroit, Michigan, this style has gained popularity across the country, including in Raleigh, NC, where local pizzerias serve their own versions. This recipe brings that same experience to your home kitchen, using a high-hydration dough and Wisconsin brick cheese for that authentic flavor and texture.
Ingredients
- For the dough:
- 3 1/2 cups (440 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 (5 g) sugar
- 1/2 teaspoon (2 g) dried oregano
- 1/2 teaspoon (2 g) garlic powder
- 1/2 teaspoon (2 g) salt
- For the toppings:
- 12 oz (340 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
- 1/2 cup (75 g) pepperoni slices (optional)
- 1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil, and stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark metal pan (or two 8×8-inch pans) with olive oil, making sure the bottom and sides are well coated. Transfer the risen dough to the 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 and press again. Cover and let rise for another 30 minutes.
- Make the sauce: In a small bowl, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt. Stir well and set aside.
- Preheat the oven to 500°F (260°C) with a rack in the lower third.
- Assemble the pizza: Sprinkle the shredded cheese evenly over the dough, right to the edges. The cheese should touch the pan, which creates the crispy frico crust. Add the pepperoni or other toppings, then dollop the sauce in three strips lengthwise over the cheese (do not spread it all the way to the edges). Sprinkle with Parmesan if using.
- Bake: Place the pan on the preheated rack and bake for 15-18 minutes, until the edges are dark brown and crispy and the cheese is bubbly and browned in spots. The internal temperature of the cheese should reach at least 160°F (71°C) for food safety, though the crust will be well above that.
- Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Use a spatula to loosen the edges, then transfer to a cutting board. Slice into squares and serve hot.
Tips
- Use a dark, heavy pan (like a LloydPans or a standard dark metal baking pan) to get the crisp, fried bottom and edges. If you only have a light pan, increase the bake time by a few minutes.
- Brick cheese is the classic choice; it’s a mild, buttery cheese that melts well. If you can’t find it, use a 50/50 blend of low-moisture mozzarella and Monterey Jack.
- Don’t overload with sauce—the sauce goes on top of the cheese in stripes, not under it. This keeps the crust crispy.
- Let the dough rise slowly in the fridge overnight for even more flavor and a lighter crumb. Just bring it to room temperature for 30 minutes before pressing into the pan.
Serving Suggestions
Serve with a simple green salad dressed with lemon vinaigrette, or alongside some marinated olives and roasted red peppers. A cold beer or a sparkling water with lemon pairs well. For a Raleigh twist, add some chopped banana peppers or a drizzle of hot honey after baking.
Variations
- Classic pepperoni: Use cup-and-char pepperoni for crispy edges.
- Veggie supreme: Add sautéed mushrooms, bell peppers, and red onions before baking.
- BBQ chicken: Swap the tomato sauce for barbecue sauce, use cooked chicken, and add red onion and cilantro after baking.
- Spicy sausage: Crumble cooked Italian sausage over the cheese before adding the sauce.
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 bake in a 400°F (200°C) oven for 5-7 minutes until hot and crispy. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
Can I make the dough without a stand mixer? Yes, simply mix by hand and knead for a few extra minutes. The dough is quite wet, so keep your work surface lightly floured.
What if I don’t have a 9×13 pan? You can use two 8-inch square pans or a large cast-iron skillet. Adjust the dough quantity if needed; the crust should be about 1 inch thick.
Why is my crust not crispy? Make sure your pan is well oiled and preheated. Also, avoid using too much sauce, and bake on the lower rack for direct heat.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy. Add an extra tablespoon of flour if the dough seems too sticky.
How do I know when the pizza is done? The edges should be dark brown and the cheese should be bubbling and browned. Use a thermometer to check the center of the cheese reaches 160°F (71°C) if you’re concerned.
Can I freeze the pizza? Yes, bake it fully, cool, wrap tightly, and freeze for up to 3 months. Reheat directly from frozen in a 400°F (200°C) oven.
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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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