Detroit-style pizza is a thick, rectangular pan pizza known for its crispy, caramelized cheese edges and airy, focaccia-like crust. It originated in Detroit, Michigan, and has become a favorite across the U.S., including San Francisco, where you’ll find it on many local menus. This recipe delivers that signature combination of a chewy interior, a crunchy exterior, and a rich, tangy sauce, all baked in a standard sheet pan—no special equipment required.
Ingredients
- For the dough:
- 3 cups (384 g) bread flour (or all-purpose)
- 1 tsp (5 g) instant yeast
- 1½ tsp (9 g) salt
- 1½ cups (355 ml) warm water (110°F / 43°C)
- 1 tbsp (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) sugar
- 1 tsp (5 g) dried oregano
- ½ tsp (2.5 g) garlic powder
- ½ tsp (2.5 g) salt
- ¼ tsp (1 g) black pepper
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
- 2 oz (55 g) brick or cheddar cheese, shredded (about ½ cup)
- Optional: 10–12 slices pepperoni, or your favorite toppings
- Grated Parmesan, for finishing
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms. Cover the bowl with plastic wrap or a damp towel and 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 flour only as needed. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Prepare the pan: While the dough rises, coat a 9×13-inch (23×33 cm) metal baking pan generously with olive oil (about 2 tablespoons). This is essential for the crispy, fried bottom.
- Shape the dough: After the rise, transfer the dough to the oiled pan. Using your fingertips, gently press and stretch the dough to fill the pan, working from the center outward. If it springs back, let it rest for 5 minutes and try again. Cover the pan and let the dough rest for 20 minutes.
- Make the sauce: While the dough rests, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, salt, and pepper in a small saucepan. Simmer over medium-low heat for 10 minutes, then set aside to cool.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a baking steel or stone, place it on the rack.
- Add the cheese: Sprinkle the shredded mozzarella and brick cheese evenly over the dough, pushing the cheese right up to the edges of the pan—this creates the crispy frico crust. Add pepperoni or other toppings now.
- Bake: Place the pan on the hot steel/stone (or directly on the rack) and bake for 14–18 minutes, until the edges are deeply browned and bubbling and the cheese is melted and spotty. The crust should be golden and crisp.
- Finish and serve: Remove the pizza from the oven and let it cool in the pan for 2 minutes. Run a spatula around the edges to release the crispy cheese. Slide the pizza onto a cutting board, spoon the sauce in three stripes lengthwise over the top (or spread it all over), and sprinkle with Parmesan. Slice into squares and serve hot.
Tips
- Use a metal pan: A dark, heavy-gauge steel pan conducts heat best for a crispy bottom. Glass or ceramic pans won’t get as hot and may result in a soggy crust.
- Don’t skip the resting time: The dough needs time to relax and rise in the pan. This creates the light, airy texture that defines Detroit-style pizza.
- Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating fresh mozzarella and brick cheese gives a better melt and crispier edges.
- Adjust the heat: If your oven runs hot, check the pizza at 12 minutes. The edges should be dark brown—almost burnt—but not black. That caramelization is the signature flavor.
Serving Suggestions
Serve Detroit-style pizza hot, straight from the pan, cut into 6 or 8 squares. It pairs well with a simple green salad with Italian vinaigrette, or a bowl of marinated olives. For a San Francisco twist, serve with a side of giardiniera (pickled vegetables) for a tangy crunch. It’s also great with a cold beer or a sparkling water with lemon.
Variations
- Classic Pepperoni: Add 10–12 slices of pepperoni under the cheese (as in the instructions). The pepperoni will crisp up and curl.
- Vegetarian: Sauté sliced mushrooms and bell peppers, then add them on top of the cheese before baking. Add fresh arugula after baking.
- Spicy Honey: Drizzle a little hot honey (honey infused with chili flakes) over the finished pizza for a sweet-heat kick.
- White Pizza: Skip the tomato sauce and use a garlic-ricotta mixture instead. Spread ½ cup ricotta mixed with 1 minced garlic clove and a pinch of salt over the crust before adding cheese.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over medium heat for 2–3 minutes per side, or in a 375°F (190°C) oven for 5–7 minutes. Avoid microwaving, as it will make the crust soggy. You can also freeze the baked pizza (without sauce) for up to 2 months; thaw in the refrigerator overnight and reheat as above.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after kneading, place the dough in a covered bowl and refrigerate for up to 24 hours. Let it come to room temperature and rise in the pan for 30 minutes before baking.
What if I don’t have bread flour? All-purpose flour works, but the crust will be slightly less chewy. You can also use a 50/50 mix of all-purpose and whole wheat for a nuttier flavor.
Why is my crust soggy in the middle? This usually happens if the pan is too cold or the dough is too thick. Make sure your oven is fully preheated and the pan is well-oiled. Also, don’t overload with sauce—that’s why the sauce is added after baking.
Can I use a different cheese? Yes, provolone, fontina, or a mix of mozzarella and cheddar all work well. The key is to use a cheese that melts well and browns nicely.
Do I need a special pan? No, a standard 9×13-inch metal baking pan works perfectly. If you want a taller crust, use a 10×14-inch pan and increase the dough by 50%.
Is this pizza safe for pregnant women? Yes, as long as the cheese is pasteurized and the pizza is baked to a safe internal temperature. The cheese should reach 165°F (74°C) to be safe, but since it’s melted and bubbly, it’s typically well above that. Always check that the pizza is heated through.
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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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