Detroit-style pizza is a thick, rectangular pie with a crispy, cheesy crust and airy interior, baked in a blue steel pan. In Richmond, VA, this style has found a devoted following, with several local spots putting their own spin on it. This recipe brings that iconic Motor City square to your home kitchen, using a high-hydration dough and Wisconsin brick cheese for that signature flavor.
Ingredients
- For the dough: 3 1/2 cups (440 g) bread flour, plus more for dusting
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 2 tsp (8 g) active dry yeast
- 1 tsp (5 g) sugar
- 2 tsp (10 g) salt
- 2 tbsp (30 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 dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping: 12 oz (340 g) brick cheese (or low-moisture mozzarella), shredded
- 1/2 cup (60 g) grated Parmesan cheese
- Optional: 1/2 cup (75 g) sliced pepperoni, or other toppings
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5 minutes until foamy.
- In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for 8-10 minutes, until smooth and elastic. The dough will be sticky; add flour sparingly.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 1/2 to 2 hours, until doubled.
- While the dough rises, make the sauce: in a small pot, combine the crushed tomatoes, olive oil, oregano, garlic powder, salt, and pepper. Simmer over low heat for 15 minutes, then let cool.
- After the dough has risen, punch it down and press it into a well-oiled 9×13-inch (23×33 cm) metal pan (a Detroit-style pan or a regular baking pan works). The dough should reach the edges; if it springs back, let it rest for 10 minutes, then press again.
- Cover the pan with plastic wrap and let the dough rise again for 30-45 minutes, until puffy.
- Preheat the oven to 500°F (260°C) with a rack in the middle.
- Once the dough has risen, top with the shredded brick cheese, covering the entire surface, and pushing some cheese right to the edges so it crisps against the pan. Add any optional toppings (like pepperoni) now.
- Spoon the sauce in three or four stripes lengthwise over the cheese. Do not spread it; the sauce will spread during baking.
- Bake for 12-15 minutes, until the cheese is bubbly and the edges are dark and crispy. The internal temperature of the cheese and toppings should reach 165°F (74°C) as a safe minimum, though the crust itself will be well above that.
- Let the pizza rest in the pan for 5 minutes, then use a spatula to lift it out onto a cutting board. Slice and serve.
Tips
- Use a metal pan, not glass or ceramic, for the best crisp edge. A traditional blue steel pan is ideal, but a heavy-duty metal baking pan works well.
- Brick cheese is the classic choice; if you can’t find it, use a mix of low-moisture mozzarella and a little sharp cheddar. The cheddar adds tang but changes the flavor.
- Don’t skip the second rise in the pan; it gives the crust that airy, focaccia-like texture.
- If the top is browning too fast, tent the pizza with foil for the last few minutes of baking.
Serving Suggestions
Serve the pizza hot, straight from the pan, cut into squares. Pair it with a crisp green salad or roasted vegetables. For drinks, a cold lager or a light red wine like a Chianti works well.
Variations
Try a classic pepperoni, or go for a supreme with bell peppers, onions, and sausage. For a vegetarian version, add mushrooms and olives. You can also swap the tomato sauce for a white sauce (garlic and olive oil) and top with spinach and ricotta.
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 375°F (190°C) oven for 8-10 minutes, or until the cheese melts. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
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 Detroit-style crunch.
What if I don’t have a Detroit-style pan? You can use a 9×13-inch metal baking pan. The pizza will be a bit thinner, but the edges will still crisp up nicely. Just be sure to oil the pan well.
Why is the sauce on top? That’s the Detroit tradition. It keeps the crust crispy and allows the cheese to get browned and caramelized at the edges. You can spread it if you prefer, but it’s not the classic method.
Can I make the dough ahead of time? Yes! After the first rise, punch it down and refrigerate it overnight. The next day, let it come to room temperature for 30 minutes before pressing into the pan.
Is brick cheese the same as mozzarella? No. Brick cheese is a semi-soft, mild cheese that melts well and has a slightly tangy flavor. Mozzarella is milder and less oily. If you use mozzarella, add a little extra salt to the sauce to compensate.
How do I get the cheese to crisp at the edges? The key is to push the cheese all the way to the edges of the pan, right up against the metal. The high heat of the pan fries the cheese, creating that crispy brown edge.
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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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