Detroit Style Pizza Tulsa: A Crispy, Cheesy Guide

Detroit-style pizza is a rectangular, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. While it originated in Detroit, its popularity has spread nationwide, and you can now find excellent versions in Tulsa. This recipe brings that iconic square pan pizza to your home kitchen, using a high-hydration dough, brick cheese, and a simple sauce to create a truly satisfying pie.

Ingredients

For the dough:
3 1/2 cups (440 g) bread flour
1 1/2 teaspoons (5 g) instant yeast
1 1/2 teaspoons (9 g) fine sea salt
1 1/2 cups (355 ml) lukewarm water (about 95°F / 35°C)
1 tablespoon (15 ml) olive oil, plus more for the pan
For the sauce:
1 can (15 oz / 425 g) crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sugar
Salt to taste
For the toppings:
8 oz (225 g) brick or low-moisture mozzarella cheese, cut into 1/2-inch cubes
2 oz (55 g) sharp cheddar cheese, cubed (optional, for extra flavor)
Your favorite pizza toppings (e.g., pepperoni, cooked sausage, mushrooms, olives)
For the pan:
2-3 tablespoons (30-45 ml) olive oil

Instructions

Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the lukewarm water and 1 tablespoon 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.
Stretch and fold: After resting, perform a series of stretch and folds. Grab one side of the dough, stretch it up and over the center, then repeat with the other three sides. Do this 4-5 times. Cover again and let rest for 10 minutes. Repeat this stretch-and-fold process 2-3 more times over the next 30 minutes. The dough should become smooth and elastic.
Bulk ferment: Cover the bowl tightly and refrigerate the dough for at least 2 hours, or up to 24 hours for more flavor. If you’re in a hurry, you can let it rise at room temperature for 1-2 hours until doubled in size.
Prepare the pan: When ready to bake, generously coat a 9×13-inch (or similar) dark metal pan or a dedicated Detroit-style pizza pan with 2-3 tablespoons of olive oil. Make sure the bottom and sides are well coated.
Shape the dough: Transfer the cold dough to the oiled pan. Gently press it out towards the edges. If it springs back, let it rest for 5-10 minutes and continue pressing. The dough should cover the bottom of the pan evenly. If you want thicker edges, push the dough slightly up the sides.
Second rise: Cover the pan with plastic wrap and let the dough rise in a warm spot for 1-2 hours, or until it’s puffy and has noticeably risen (about 1 inch / 2.5 cm).
Preheat the oven: About 30 minutes before baking, place a rack in the middle of the oven and preheat to 500°F (260°C). If you have a pizza stone or steel, place it on the rack below.
Make the sauce: While the dough rises, combine the crushed tomatoes, oregano, garlic powder, sugar, and salt in a small bowl. Stir well and set aside.
Top the pizza: Once the dough has risen, scatter the cubed brick or mozzarella cheese evenly over the surface, leaving a 1/2-inch border around the edges. Add the cubed cheddar if using. Place your desired toppings on top of the cheese. Spoon the sauce in three or four long stripes lengthwise over the pizza (do not spread it all the way to the edges).
Bake: Place the pan on the hot stone or directly on the middle rack. Bake for 15-20 minutes, or until the cheese is melted and bubbly, the edges are dark brown and crispy, and the crust is golden brown. Rotate the pan halfway through baking for even browning.
Rest and serve: Remove the pizza from the oven and let it cool in the pan for 5 minutes. Use a spatula to loosen the edges, then slide the pizza onto a cutting board. Slice into squares and serve hot.

Tips

Use a dark metal pan: A dark, non-stick metal pan (like a standard 9×13-inch baking pan) conducts heat better and helps create that crispy, fried-cheese crust. Light-colored or glass pans won’t give you the same effect.
Don’t skip the cold ferment: The overnight rest in the fridge is key for developing flavor and a more complex texture. If you’re short on time, a 2-hour room-temperature rise will work, but the flavor will be less developed.
Cube the cheese: Cubed cheese melts more evenly and creates a creamier, more consistent layer than shredded cheese. If you can’t find brick cheese, use a mix of low-moisture mozzarella and a little Monterey Jack.
Go heavy on the cheese: Detroit-style pizza is known for its cheese-to-the-edge style. Don’t be shy; the caramelized cheese edges are the best part!

Serving Suggestions

Serve your Detroit-style pizza hot, straight from the oven, cut into squares. It’s a hearty meal on its own, but you can pair it with a simple green salad with a lemon vinaigrette to cut through the richness. For a Tulsa twist, serve it with a side of ranch dressing for dipping.

Variations

Classic Pepperoni: Use thick-cut pepperoni and place it directly on the cheese before baking. The edges will get crispy and cup up.
Supreme: Add cooked Italian sausage, sliced mushrooms, green bell peppers, and red onions.
BBQ Chicken: Substitute the tomato sauce with your favorite BBQ sauce, use shredded cooked chicken, and top with red onions and a drizzle of ranch after baking.
Vegetarian: Load it up with roasted vegetables like zucchini, bell peppers, and red onion. Add some fresh basil after baking.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3-4 days. To reheat, the best method is in a skillet or on a baking sheet in a 400°F (200°C) oven for 5-7 minutes, until the cheese is bubbly and the crust is crisp again. You can also use a toaster oven. Avoid microwaving, as it will make the crust soggy.

Frequently Asked Questions

What is brick cheese and can I substitute it? Brick cheese is a mild, creamy, and slightly tangy cheese from Wisconsin. It’s the traditional choice for Detroit-style pizza. If you can’t find it, a combination of low-moisture mozzarella and Monterey Jack is the best substitute, as it provides a similar melt and flavor profile.

Why is my crust not crispy on the bottom? This is usually due to a few factors: your oven might not be hot enough (make sure it’s at 500°F / 260°C), the pan might not be dark metal, or you might not have used enough oil. Also, make sure you’re baking on the middle rack or lower, not the top.

Can I make the dough without a stand mixer? Absolutely. This recipe is designed for hand mixing. The stretch-and-fold technique replaces kneading and is very effective. Just be patient and follow the steps.

How do I get the cheese to caramelize on the edges? The key is to bring the cheese all the way to the edges of the pan, right up against the metal. The high heat of the oven and the direct contact with the hot pan will cause the cheese to brown and crisp up.

Can I use all-purpose flour instead of bread flour? Yes, you can, but the crust will be slightly less chewy and airy. Bread flour has a higher protein content, which creates more gluten and gives that characteristic crisp-yet-chewy texture.

What if I don’t have a 9×13-inch pan? You can use any heavy, dark, rimmed baking sheet or a cast-iron skillet. Just adjust the baking time, as a thinner layer of dough will bake faster. Keep an eye on it and check for doneness after 12-15 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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