Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. Originating from Detroit, Michigan, this style has found a devoted following in San Francisco, where local pizzerias have put their own spin on it. This recipe brings the iconic Motor City pie to your Bay Area kitchen, using simple ingredients to achieve that signature crunchy, cheesy, and satisfying result.
Ingredients
- 2 ½ cups (315 g) bread flour, plus more for dusting
- 1 teaspoon (3 g) instant yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 1 cup (240 ml) warm water (110°F/43°C)
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- 8 oz (225 g) low-moisture mozzarella, cut into ½-inch cubes
- ½ cup (120 ml) pizza sauce (homemade or store-bought)
- ¼ cup (25 g) grated Parmesan cheese
- Optional toppings: pepperoni, cooked Italian sausage, roasted red peppers, or sautéed mushrooms
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and olive oil, and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. The dough will be slightly sticky; add a little more flour if needed, but keep it soft.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1–2 hours, until doubled in size. (Alternatively, refrigerate for 8–24 hours for a more developed flavor.)
- Prep the pan: Generously coat a 9×13-inch (or similar) dark metal pan with olive oil, making sure the bottom and sides are well covered. A dark, heavy pan—like a blue steel or cast iron—helps achieve the crispy crust.
- Shape the dough: Gently punch down the risen dough and transfer it to the oiled pan. Using your fingertips, press the dough evenly into the corners and edges. If it springs back, let it rest for 5 minutes, then press again. Cover and let rise for 20–30 minutes, until slightly puffy.
- Preheat the oven: Place an oven rack in the middle position and preheat to 500°F (260°C). If you have a baking steel or stone, place it on the rack to preheat as well.
- Add the cheese: Scatter the cubed mozzarella evenly over the dough, pushing some pieces right up against the edges of the pan. The cheese should touch the sides—this creates the crispy, caramelized frico crust.
- Add sauce and toppings: Spoon the pizza sauce in three or four dollops across the top of the cheese. Do not spread it fully—leave some cheese exposed. Add any additional toppings now.
- Bake: Place the pan directly on the preheated steel or stone (or on the middle rack if not using a steel). Bake for 15–18 minutes, until the cheese is bubbly and browned, the edges are dark and crispy, and the crust is golden underneath. If the top browns too quickly, tent loosely with foil.
- Finish and serve: Remove the pizza from the oven and immediately sprinkle with grated Parmesan. Let it cool in the pan for 5 minutes, then use a spatula to loosen the edges and transfer to a cutting board. Slice into squares and serve hot.
Tips
- Use the right pan: A dark, heavy pan is key. If you don’t have a blue steel pan, a cast-iron skillet or a dark non-stick baking pan will work. Avoid light, shiny pans—they won’t conduct heat well enough to crisp the bottom.
- Don’t skip the cheese at the edges: The cheese that melts against the hot pan creates the crispy frico that defines Detroit-style pizza. Make sure to press some cubes right against the sides.
- Cold ferment for better flavor: If you have time, let the dough rise in the refrigerator overnight. This slow fermentation develops a more complex, tangy flavor and a chewier crumb.
- Customize your sauce: Detroit-style sauce is typically a simple, uncooked tomato sauce. Use a high-quality canned tomato puree, or mix crushed tomatoes with a pinch of sugar, garlic powder, and oregano. Avoid watery sauces—they can make the crust soggy.
Serving Suggestions
Serve the pizza hot, cut into rectangles or squares, straight from the pan. It pairs well with a crisp green salad dressed with lemon vinaigrette, or with a side of ranch or blue cheese dressing for dipping the crust. For a San Francisco twist, add a drizzle of hot honey or chili oil after baking.
Variations
- Classic Pepperoni: Layer thin slices of pepperoni under the cheese for a classic Detroit-style pie.
- Veggie Delight: Roasted bell peppers, caramelized onions, and mushrooms add sweetness and depth.
- Spicy Soppressata: Use spicy soppressata or salami instead of pepperoni for a punch of heat.
- White Pizza: Skip the tomato sauce and dollop with ricotta or a garlicky white sauce, then top with fresh herbs after baking.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes, or until the cheese is melted and the crust is crisp. Avoid microwaving, which will make the crust soggy. You can also reheat in a skillet over medium heat, covered, for a few minutes.
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 creates a stronger gluten structure and a better crumb.
What if I don’t have a 9×13-inch pan? You can use any heavy, dark pan with at least 2-inch sides, like a 10-inch cast-iron skillet. Adjust the dough quantity slightly if needed, and keep an eye on baking time.
Why is my cheese not crispy? The cheese needs to touch the hot pan directly. Make sure you press the cubes against the edges and that the pan is well-oiled. Also, avoid overloading the top with too much sauce, which can steam the cheese.
Can I make the dough ahead of time? Absolutely. After the first rise, punch it down, wrap it tightly in plastic, and refrigerate for up to 3 days. Let it come to room temperature for about 30 minutes before shaping.
Is Detroit-style pizza the same as Sicilian? No, though they look similar. Detroit-style uses a high-hydration dough, a specific pan, and cheese to the edges, resulting in a crispier, airier crust. Sicilian is typically thicker and softer.
Can I freeze the baked pizza? Yes, wrap the cooled pizza tightly 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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