Detroit-style pizza is a square, thick-crusted pizza with a crispy, cheesy edge, traditionally baked in a blue steel pan. This Rockford, IL-inspired version uses a high-hydration dough, Wisconsin brick cheese, and a rich tomato sauce, resulting in a pizza that’s crispy on the outside, airy on the inside, and utterly satisfying. It’s a regional favorite that’s easy to replicate at home with the right pan and a little patience.
Ingredients
- For the dough:
- 3 ½ cups (440 g) bread flour
- 1 ½ cups (360 ml) warm water (110°F/43°C)
- 1 tsp (4 g) instant yeast
- 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 (5 g) sugar
- 1 tsp (5 g) dried oregano
- 1 clove garlic, minced
- Salt to taste
- For the toppings:
- 12 oz (340 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
- 20–24 slices of pepperoni (optional)
- 2 tbsp (30 g) butter, melted (for the crust edge)
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Mix with a spatula until a shaggy dough forms. Let it rest for 10 minutes.
- Knead: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. The dough will be sticky; add only a little flour as needed. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1.5–2 hours, or until doubled.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) blue steel pan (or a deep square cake pan) with olive oil, including the corners. Transfer the dough to the pan and press it out to the edges. If it resists, let it rest for 10 minutes, then continue. Cover and let it rise for another 30–45 minutes until puffy.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, sugar, oregano, garlic, and salt in a small saucepan. Simmer over low heat for 10 minutes, then set aside.
- Preheat the oven to 500°F (260°C) with a rack in the middle.
- Assemble the pizza: Sprinkle the shredded cheese evenly over the dough, right to the edges (the cheese should touch the pan). Arrange the pepperoni on top if using. Spoon the sauce in three thick strips lengthwise over the pizza (do not spread it all over).
- Bake: Place the pan on the middle rack and bake for 15–18 minutes, until the edges are dark and crispy and the cheese is bubbly and browned in spots. The internal temperature of the pepperoni, if used, should reach 165°F (74°C) as a safe minimum (USDA FSIS).
- Finish: Remove the pizza from the oven and immediately brush the crust edges with melted butter. Let it cool for 5 minutes, then run a spatula around the edges to loosen. Slice and serve.
Tips
- Use the right pan: A blue steel pan gives the best crispy edges, but a dark non-stick or cast-iron pan works too. Avoid light-colored pans—they won’t brown the crust well.
- Don’t skimp on the cheese: Brick cheese is traditional, but a mix of mozzarella and Monterey Jack is a good substitute. Shred it yourself; pre-shredded cheese has anti-caking agents that prevent melting.
- Let the dough rise properly: The dough needs a full rise to develop that airy, chewy texture. If you’re short on time, you can do a slow rise in the fridge overnight.
- Sauce on top: Unlike most pizzas, Detroit-style has sauce on top. Use a thick sauce and spoon it in strips so it doesn’t make the crust soggy.
Serving Suggestions
Serve the pizza hot, straight from the pan, cut into squares. It pairs well with a crisp green salad and a cold beer or a glass of red wine. For a Rockford-style meal, add some giardiniera on the side for extra heat.
Variations
- Meaty: Add cooked Italian sausage, bacon, or ham along with the pepperoni.
- Veggie: Top with sautéed mushrooms, bell peppers, onions, or olives.
- Spicy: Drizzle with hot honey or sprinkle with red pepper flakes after baking.
- Cheese-only: Skip the sauce strips and add more cheese for a “cheese lover’s� version.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or in a skillet over medium heat with a lid for 5 minutes. Avoid microwaving, as it will make the crust soggy. You can also freeze baked pizza for up to 2 months; thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I make this without a special pan? Yes, use a 9×13-inch metal baking pan or a cast-iron skillet. Just make sure the dough reaches the edges and the pan is well-oiled.
What is brick cheese and where can I find it? Brick cheese is a mild, creamy cheese from Wisconsin. It’s available at some specialty stores or online. If you can’t find it, use a mix of low-moisture mozzarella and Monterey Jack.
Why is my crust not crispy? The pan might not be hot enough, or the dough didn’t rise enough. Make sure your oven is fully preheated and the dough has doubled in size.
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 a better structure.
How do I prevent the cheese from sticking to the pan? Use plenty of oil in the pan, and make sure the cheese touches the edges. After baking, run a spatula around the edges to release it.
Can I prepare the dough ahead of time? Absolutely. After kneading, place the dough in a covered bowl and refrigerate for up to 24 hours. Let it come to room temperature before pressing into the pan.
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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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