Detroit-style pizza is a rectangular, thick-crusted pizza baked in a blue steel pan, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. The toppings are layered in a specific order—sauce on top, not under the cheese—which keeps the crust crisp and lets each ingredient shine. This article covers the classic toppings and several creative combinations, plus the practical tips you need to build a perfect Detroit-style pie at home.
Ingredients
- 1 batch Detroit-style pizza dough (enough for a 10×14-inch pan)
- 2 tablespoons (30 ml) olive oil, for the pan
- 8 oz (225 g) brick mozzarella, cut into 1/2-inch cubes (about 2 cups)
- 4 oz (115 g) Wisconsin brick cheese or mild cheddar, shredded (about 1 cup)
- 1 cup (240 ml) pizza sauce (no chunks, smooth consistency)
- Topping ideas (choose one or more):
- Pepperoni: 4 oz (115 g) sliced
- Italian sausage: 6 oz (170 g), cooked and crumbled
- Caramelized onions: 1 large onion, sliced and cooked down
- Roasted red peppers: 1/2 cup (75 g), sliced
- Mushrooms: 4 oz (115 g), sliced and sautéed
- Bacon: 4 slices, cooked and chopped
- Fresh basil: a handful, for finishing
Instructions
- Prepare your Detroit-style dough and let it proof in the refrigerator for at least 24 hours (or up to 3 days) for the best flavor and texture. If you’re short on time, use a same-day dough, but the crust will be less airy.
- About 1 hour before baking, remove the dough from the fridge and let it come to room temperature. Preheat your oven to 500°F (260°C) with a rack in the lower third.
- Pour 2 tablespoons (30 ml) olive oil into a 10×14-inch (25×35 cm) blue steel or dark nonstick pan. Spread the oil all over the bottom and sides. Place the dough in the pan and press it out to the edges using your fingertips. If it resists, let it rest for 10 minutes and continue. Cover and let it rise in a warm spot for 30–45 minutes, until it’s puffy and holds a dimple when pressed.
- While the dough rises, prepare your toppings: cook sausage, bacon, or mushrooms if using; caramelize onions; slice peppers. Set aside.
- After the rise, press the dough again to ensure it reaches the corners. Scatter the cubed mozzarella and shredded brick/cheddar evenly over the dough, all the way to the edges—this is what creates the crispy frico crust.
- Add your chosen toppings over the cheese, but do not cover the entire surface with heavy items; leave some cheese visible. For pepperoni, lay slices flat; for sausage, scatter crumbles evenly.
- Place the pan on the lower rack and bake for 12 minutes. Then move to the upper rack and bake for another 8–13 minutes, until the cheese is bubbly and the edges are deeply browned and caramelized. The internal temperature of any meat topping should reach 165°F (74°C) for poultry or 160°F (71°C) for ground meats, per USDA FSIS safe minimums—check with a food thermometer if in doubt.
- Remove the pizza from the oven and immediately spoon or dollop the pizza sauce in three or four stripes lengthwise over the top—do not spread it. The sauce should sit on top of the cheese and toppings.
- Let the pizza rest in the pan for 5 minutes. Then run a thin spatula around the edges to release the crispy cheese, and slide the pizza onto a cutting board. Slice into rectangles or squares and serve hot.
Tips
- Cheese matters: Brick cheese is traditional, but it can be hard to find. Use a mix of low-moisture mozzarella (for stretch) and mild cheddar or Monterey Jack (for flavor and browning). Avoid fresh mozzarella—it adds too much moisture and prevents crisp edges.
- Don’t overload: Detroit-style pizza is about the crust and cheese. Keep toppings light and evenly distributed; too many heavy toppings will make the crust soggy and weigh it down.
- Use a dark pan: A dark, seasoned steel pan absorbs heat and creates the signature crispy bottom and edges. If using a light-colored pan, expect less browning; you can increase the oven temperature by 25°F (14°C) to compensate.
- Sauce on top: Resist the urge to spread sauce under the cheese. The sauce is added after baking to keep the crust crisp and to provide a bright contrast to the rich cheese.
Serving Suggestions
Serve Detroit-style pizza hot, straight from the pan, with a side of ranch dressing or marinara for dipping the crispy edges. It pairs well with a crisp green salad dressed with lemon vinaigrette to cut through the richness. For a casual meal, serve with cold beer or a sparkling water with lemon.
Variations
- Classic Pepperoni: Use only pepperoni, placed directly on the cheese so the edges get crispy.
- Supreme: Add cooked Italian sausage, roasted red peppers, black olives, and red onion after the cheese.
- BBQ Chicken: Use shredded cooked chicken tossed in BBQ sauce, red onion, and cilantro. Finish with BBQ sauce instead of pizza sauce.
- Vegetarian: Sautéed mushrooms, caramelized onions, and roasted red peppers; add fresh arugula after baking for a peppery bite.
- Breakfast: Top with cooked bacon, scrambled eggs, and cheddar; finish with maple syrup drizzle (optional).
Storage and Reheating
Store leftover pizza in an airtight container or wrapped in foil 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 until the cheese is bubbly and the crust is crisp. Avoid microwaving, as it makes the crust soggy. You can also reheat in an air fryer at 350°F (175°C) for 3–5 minutes for a quick, crispy result.
Frequently Asked Questions
Can I use regular mozzarella instead of brick cheese? Yes, but use low-moisture mozzarella and add a little sharp cheddar for flavor. The texture will be slightly different but still delicious.
Why is my crust not crispy on the bottom? The pan might not be hot enough or the dough may be too thick. Preheat the pan in the oven for 10 minutes before adding the dough (carefully), or use a darker pan. Also, ensure the dough is pressed thin enough—about 1/2 inch thick.
Can I make this gluten-free? Yes, use a gluten-free pizza dough recipe designed for thick crusts. You may need to adjust the baking time; check for a golden brown top and edges.
Do I have to use a specific pan? A blue steel pan is traditional, but a 10×14-inch dark nonstick baking pan or even a cast-iron skillet works. The key is having straight sides and a dark finish for maximum crispness.
How do I get the cheese to caramelize on the edges? Bring the cheese all the way to the edges of the pan, and bake on the lower rack first to ensure the bottom cooks before the top browns too fast. The high heat (500°F/260°C) is essential.
Can I freeze the baked pizza? Yes, freeze the fully baked and cooled pizza in a freezer-safe bag for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 15–20 minutes.
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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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