Detroit-style pizza is a thick, rectangular pan pizza with a crisp, cheesy crust and a light, airy interior, topped with sauce in stripes over the cheese. When shipped, it arrives par-baked or fully baked and chilled, so the key is reviving that signature crunch without drying out the dough. This guide walks you through the best methods to reheat a shipped Detroit-style pizza so it tastes close to fresh from the oven.
Ingredients
- 1 shipped Detroit-style pizza (approx. 8×10 in / 20×25 cm, serves 2–4)
- 1–2 tbsp (15–30 ml) olive oil (for brushing the crust, optional)
- 1–2 tsp (5–10 ml) water (for a steam trick, optional)
- Grated Parmesan or pecorino (for finishing, optional)
- Fresh basil or oregano (for garnish, optional)
Instructions
- Check the pizza: If it arrived frozen, thaw it in the refrigerator overnight (about 8–12 hours). If it’s cold but not frozen, proceed directly.
- Preheat the oven to 425°F (220°C). Place a rack in the middle position. If you have a pizza stone or steel, put it on the rack and let it heat for at least 30 minutes.
- Optional crisp boost: Lightly brush the edges and bottom of the pizza with olive oil. This helps recreate the fried-crust texture.
- Reheat on a pan or directly on the stone: For a standard sheet pan, place the pizza directly on the middle rack. For a stone/steel, slide the pizza onto it using parchment or a pizza peel.
- Bake for 8–12 minutes (or 12–15 minutes if the pizza was fully refrigerated and thick). The cheese should be bubbly and the edges deep golden brown. If you like a softer crust, add a small oven-safe dish with 1–2 tbsp water on the bottom rack during the last 3 minutes to create steam.
- Check the internal temperature: If the pizza contains meat (like pepperoni or sausage), ensure it reaches 165°F (74°C) as a safe minimum, per USDA FSIS guidelines. Use an instant-read thermometer inserted into the center of a topping.
- Rest and serve: Let the pizza stand for 2–3 minutes before slicing. This allows the cheese to set slightly and prevents it from sliding off.
Tips
- Don’t use a microwave: It makes the crust soggy and the cheese rubbery. Always use an oven or toaster oven for best results.
- If the pizza is thick and doughy: Increase baking time to 15–18 minutes, but watch the edges—they can burn. Tent loosely with foil if the top browns too quickly.
- Substitution for a stone: If you don’t have a stone, use a heavy sheet pan flipped upside down. Preheat it in the oven for 15 minutes, then place the pizza on it.
- Common mistake: Overcrowding the oven with multiple pizzas. Bake one at a time to ensure even heat circulation.
Serving Suggestions
Serve the reheated pizza hot, cut into squares (the traditional Detroit style). Pair it with a simple side salad of arugula, lemon, and olive oil to cut the richness. For a casual meal, serve with ranch or blue cheese dressing for dipping the crust. A cold beer or sparkling water with lemon complements the crispy, cheesy slices.
Variations
- Add fresh toppings: After reheating, sprinkle with fresh arugula, prosciutto, or a drizzle of hot honey.
- Make it a breakfast pizza: Top the reheated slice with a fried egg and a sprinkle of chili flakes.
- Cheese crust upgrade: Before reheating, add a few extra cubes of mozzarella or cheddar along the edges—they’ll melt and create a crispy cheese frico.
Storage and Reheating
If you don’t eat the whole pizza at once, store leftover slices in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze slices in a zip-top bag with parchment between them for up to 2 months. To reheat frozen slices, place them directly in a 375°F (190°C) oven for 10–12 minutes, or until hot and crispy. Avoid reheating more than once—repeated heating dries out the crust.
Frequently Asked Questions
Can I reheat a shipped Detroit-style pizza in an air fryer? Yes, if it fits. Preheat the air fryer to 350°F (175°C) and heat for 3–5 minutes for a single slice. The crust will be very crispy, but the cheese may not melt as evenly as in an oven.
My pizza arrived slightly thawed—is it safe to eat? If the pizza is still cold (below 40°F / 4°C) and not at room temperature for more than 2 hours, it’s safe to reheat. If it’s fully thawed and warm, discard it.
How do I prevent the bottom from burning? Use the middle oven rack, not the bottom. If using a stone, make sure it’s preheated but not at the highest temperature—425°F (220°C) is ideal. Also, avoid placing the pizza on a cold pan that will conduct heat unevenly.
Can I reheat the pizza in a skillet? Yes, a cast-iron skillet works well. Heat the skillet over medium heat, place the slice in, cover with a lid, and cook for 3–4 minutes until the bottom is crispy and the cheese melts. This is faster than an oven but may not crisp the top.
What if my pizza has a lot of sauce in the middle? That’s normal for Detroit-style—the sauce is often added in stripes. When reheating, the sauce may bubble and make the center slightly soft. To keep it crisp, you can spoon a little sauce off before reheating, or simply accept the contrast of textures.
Is it okay to eat the pizza cold? Yes, many people enjoy cold pizza. However, for the best flavor and texture, reheat it. If eating cold, let it sit at room temperature for 10 minutes to take the chill off.
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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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