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. This Utah-inspired version uses a high-hydration dough and a simple brick cheese blend to recreate that iconic texture at home, no special pan required (though one helps). It works because the dough is fried in the pan with oil before baking, creating a crunchy crust that contrasts beautifully with the soft, chewy center.
Ingredients
- 3 cups (375 g) bread flour
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 2 tsp (8 g) instant yeast
- 1 1/2 tsp (9 g) salt
- 1 tbsp (15 ml) olive oil, plus more for the pan
- 2 tbsp (30 ml) vegetable oil, for the pan
- 8 oz (225 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
- 1 cup (240 ml) canned crushed tomatoes
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) sugar
- Salt to taste
- Optional toppings: sliced pepperoni, cooked sausage, mushrooms, olives
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rest for 15 minutes.
- Stretch and fold: After resting, perform a series of stretch-and-folds: grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat 4 times. Cover and let rest 30 minutes. Repeat the stretch-and-fold process once more, then cover and let rise in a warm place for 1–2 hours, until doubled in size.
- Prepare the pan: Pour the vegetable oil into a 9×13-inch (23×33 cm) metal pan (preferably blue steel or a heavy-duty baking pan). Spread the oil to coat the bottom and sides. Gently transfer the dough into the pan. Using oiled fingers, press the dough to the edges, being careful not to deflate it too much. If it resists, let it rest 10 minutes and press again. Cover loosely with plastic wrap and let rise for 30–45 minutes, until puffy.
- Make the sauce: While the dough rises, combine the crushed tomatoes, oregano, garlic powder, sugar, and a pinch of salt in a small bowl. Set aside.
- Preheat the oven: Place a rack in the upper third of the oven. Preheat to 500°F (260°C). If you have a baking stone or steel, place it on the rack to preheat as well.
- Top the pizza: Sprinkle the shredded cheese evenly over the dough, right up to the edges—do not leave a border. The cheese should touch the pan so it can caramelize. Add any toppings (pepperoni, sausage, etc.) over the cheese. Spoon the sauce in three stripes lengthwise over the pizza, leaving some cheese exposed.
- Bake: Place the pan in the oven (on the stone/steel if using). Bake for 12–15 minutes, until the edges are deeply browned and crispy, and the cheese is bubbly and browned in spots. If the top is browning too fast, lower the oven to 475°F (245°C) for the last few minutes. The internal temperature of any meat toppings should reach 160°F (71°C) for ground meat or 165°F (74°C) for poultry, per USDA FSIS safe minimums.
- Rest and serve: Remove the pan from the oven and let it rest for 5 minutes. Run a thin spatula around the edges to loosen the crispy cheese. Transfer to a cutting board, cut into squares, and serve hot.
Tips
- Pan matters: A traditional blue steel pan gives the best crispiness, but a heavy-duty 9×13-inch metal baking pan works well. Avoid glass or ceramic—they don’t conduct heat as efficiently.
- Cheese blend: If you can’t find brick cheese, use a mix of 50% low-moisture mozzarella and 50% Monterey Jack. It won’t have the exact tang, but it will still melt and crisp beautifully.
- Don’t overload with sauce: Detroit-style pizza has sauce on top, but only in stripes. Too much sauce can make the crust soggy. Use a thick, chunky sauce, not a watery one.
- Let the dough rise properly: The airy crumb comes from a high-hydration dough and a good rise. Don’t rush it; if your kitchen is cool, give it extra time.
Serving Suggestions
Serve this pizza as a main dish with a simple green salad dressed with vinaigrette. It also pairs well with roasted vegetables or a bowl of minestrone soup. For a game-day spread, cut it into small squares and serve alongside wings or a charcuterie board.
Variations
- Veggie Supreme: Add sliced bell peppers, red onions, and mushrooms before baking.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken (ensure it’s heated to 165°F/74°C), and add red onion and cilantro after baking.
- Breakfast Pizza: Top with cooked sausage, scrambled eggs (cooked to 160°F/71°C), and a drizzle of maple syrup after baking.
- Spicy Honey: After baking, drizzle with hot honey and sprinkle with chili flakes for a sweet-heat kick.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until the cheese is melted and the crust is crisp again. Avoid microwaving, as it makes the crust soggy. You can also reheat in a skillet over medium heat with a lid for a few minutes.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough, let it rise, then punch it down and refrigerate it for up to 24 hours. When ready to bake, let it come to room temperature for about 30 minutes before pressing into the pan.
What if I don’t have a 9×13-inch pan? You can use a 10-inch cast-iron skillet or an 8×8-inch pan for a thicker crust. Adjust baking time accordingly—smaller pans may need a few extra minutes. Just watch for the crispy edges.
Why is my crust not crispy? The most common reason is not enough oil in the pan or baking at too low a temperature. Make sure the dough is fully coated in oil and the oven is hot (500°F/260°C). Also, let the pizza rest for a few minutes after baking so the crust sets.
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 gives that characteristic structure. If using all-purpose, you may need to reduce the water slightly.
Is brick cheese necessary? No, but it is traditional. Brick cheese is a mild, slightly tangy cheese that melts well. If you can’t find it, the mozzarella/Monterey Jack blend is a good substitute, though the flavor will be a bit milder.
Can I freeze the baked pizza? Yes, wrap cooled slices tightly in plastic wrap and then foil. Freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 10–12 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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