Detroit-style pizza is a rectangular, thick-crusted pizza baked in a blue steel pan, with a crispy, cheesy edge and a light, airy interior. It’s known for its signature brick cheese, sauce on top, and the caramelized frico crust that forms where the cheese meets the pan. This recipe recreates that iconic style at home—no special pan required—using a high-hydration dough and a hot oven to get that perfect crunch and chew.
Ingredients
- 3 1/2 cups (420 g) bread flour, plus more for dusting
- 1 1/2 cups (360 ml) warm water (110°F/43°C)
- 2 teaspoons (6 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- 8 ounces (225 g) brick cheese (or low-moisture mozzarella), shredded
- 1 cup (240 ml) pizza sauce (homemade or store-bought)
- Optional toppings: pepperoni, cooked sausage, mushrooms, olives, etc.
Instructions
- In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil, and stir with a spatula until a shaggy dough forms. The dough will be sticky—that’s correct.
- Cover the bowl with plastic wrap or a damp towel and let it rest for 10 minutes. Then, perform a series of stretch-and-folds: pull one side of the dough up and over the center, rotate the bowl, and repeat for all four sides. Do this 4 times, with a 10-minute rest between each set.
- After the last fold, cover the bowl and refrigerate for at least 12 hours, or up to 24 hours. This cold ferment develops flavor and makes the dough easier to handle.
- About 2 hours before baking, remove the dough from the fridge and let it come to room temperature on the counter, still covered.
- Generously coat a 9×13-inch (or similar) metal pan—preferably blue steel or cast iron—with olive oil, making sure the bottom and sides are well covered.
- Transfer the dough to the pan. Using oiled fingers, gently press the dough into the corners and edges. If it springs back, let it rest for 10 minutes, then continue. The dough should be about 1/2 inch thick.
- Cover the pan with plastic wrap and let the dough rise in a warm spot for 1–2 hours, until it’s puffy and has risen by about 50%.
- Preheat your oven to 500°F (260°C) with a rack in the middle. If you have a baking steel or stone, place it on the rack to preheat.
- Once the dough has risen, scatter the shredded brick cheese evenly over the dough, all the way to the edges. The cheese should touch the pan—this is what creates the crispy frico rim.
- Add your desired toppings, then spoon the pizza sauce in three thick stripes lengthwise over the top. Do not spread the sauce all the way to the edges.
- Bake for 12–15 minutes, until the cheese is bubbly and starting to brown, and the edges are deeply caramelized and crisp. If using a steel, you may need to reduce the time to 10–12 minutes.
- Remove the pizza from the oven and let it cool in the pan for 5 minutes. Then, using a spatula, loosen the edges and slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Brick cheese is the traditional choice, but it can be hard to find. Use a mix of low-moisture mozzarella and Monterey Jack, or even a good aged provolone—it will still melt beautifully and give you that cheesy pull.
- The dough is very sticky, so resist adding more flour. A well-oiled pan and oiled fingers are your best tools. If the dough tears, just patch it together.
- Don’t overload the pizza with sauce. The sauce is meant to be a condiment, not a lake. Three stripes is classic, but you can also dot it if you prefer.
- For an even crispier bottom, preheat the pan in the oven for 10 minutes before adding the dough—but be careful, the pan will be very hot. Add the dough immediately and spread it quickly.
Serving Suggestions
Serve your Detroit-style pizza hot out of the oven, cut into 2-inch squares, as an appetizer or main course. It pairs well with a crisp green salad dressed with lemon vinaigrette, or with a cold beer or sparkling water. For a full meal, add some garlic knots or a bowl of tomato soup on the side.
Variations
- Classic Pepperoni: Add a layer of pepperoni under the cheese and a few on top for crispy edges.
- Veggie Supreme: Sauté mushrooms, bell peppers, and onions before adding them, so they don’t release too much water.
- BBQ Chicken: Substitute BBQ sauce for the pizza sauce, and top with cooked chicken, red onion, and cilantro after baking.
- White Pizza: Skip the tomato sauce and drizzle with garlic-infused olive oil, then add ricotta dollops and fresh basil after baking.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place the slices on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes, until the cheese is melted and the crust is crisp. You can also reheat in a skillet over medium heat for 3–4 minutes, covered. Avoid the microwave, as it will make the crust soggy.
Frequently Asked Questions
Can I make the dough without a cold ferment? Yes, but the flavor will be less developed. If you’re short on time, you can let the dough rise at room temperature for 2–3 hours until doubled, then proceed with the recipe. The texture will still be good, but not quite as airy.
What if I don’t have a 9×13-inch pan? You can use any metal baking pan with sides, such as a 9×9-inch square or a half-sheet pan. Adjust the dough quantity accordingly—if using a smaller pan, the crust will be thicker; if larger, thinner. Just keep an eye on the baking time.
Why is my cheese not getting crispy on the edges? The cheese needs to touch the pan directly. Make sure you spread it all the way to the edges, and that your pan is well-oiled. Also, a hot oven (500°F/260°C) is essential—don’t drop the temperature.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be a bit less chewy. Bread flour has more protein, which gives the structure and crunch that Detroit-style pizza is known for. If you only have all-purpose, you can add a tablespoon of vital wheat gluten to mimic the effect.
How do I know when the pizza is done? The edges should be deeply browned and crisp, and the cheese should be bubbly and golden in spots. The bottom should be browned and firm when you lift a corner with a spatula. If in doubt, bake a minute or two longer—it’s hard to overcook a thick-crust pizza.
Can I freeze the dough? Absolutely. After the cold ferment, divide the dough into portions, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with the recipe from step 5.
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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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