Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, with a crispy, cheesy edge and a soft, airy interior. It originated in Detroit, Michigan, and has become a favorite across the U.S., including in Washington DC, where several pizzerias serve their own versions. This recipe brings the iconic style home, using a high-hydration dough, brick cheese, and a simple sauce—no special equipment beyond a metal pan.
Ingredients
- 3 1/2 cups (420 g) bread flour
- 1 1/2 teaspoons (6 g) instant yeast
- 2 teaspoons (10 g) fine sea salt
- 1 1/2 cups (355 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- 8 oz (225 g) low-moisture mozzarella, shredded (or brick cheese, see Tips)
- 4 oz (115 g) sharp cheddar, shredded (optional, for the edges)
- 1 cup (240 ml) canned crushed tomatoes
- 1 teaspoon (5 ml) dried oregano
- 1/2 teaspoon (2 g) garlic powder
- 1/2 teaspoon (2 g) sugar
- 1/4 teaspoon (1 g) red pepper flakes (optional)
- 1/2 cup (75 g) pepperoni slices (or your favorite toppings)
Instructions
- Make the dough: In a large bowl, combine the bread flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Let it rest for 10 minutes.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. The dough will be sticky; use a bench scraper if needed. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 2 hours, or until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch metal pan (preferably blue steel or cast iron) with olive oil, making sure the bottom and sides are well coated. If you don’t have a 9×13, use two 8×8-inch pans.
- Shape the dough: Transfer the risen dough to the oiled pan. Using your fingers, press the dough out to the edges, stretching it into the corners. If it springs back, let it rest for 10 minutes, then continue pressing. Cover the pan with plastic wrap and let it rise for 30 minutes.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C).
- Make the sauce: In a small bowl, mix the crushed tomatoes, oregano, garlic powder, sugar, and red pepper flakes (if using). Set aside.
- Top the pizza: After the second rise, the dough should be puffy. Sprinkle the shredded mozzarella (and cheddar, if using) evenly over the dough, all the way to the edges. The cheese should touch the pan—this creates the crispy frico edge. Add the pepperoni (or other toppings) over the cheese.
- Add the sauce: Spoon small dollops of the tomato sauce over the cheese, or spread it in three horizontal stripes. Do not cover the entire surface; the sauce should be sparse.
- Bake: Place the pan on the upper rack and bake for 12–15 minutes, until the cheese is melted and bubbly and the edges are dark brown and crispy. If the top is browning too fast, lower the oven to 475°F (245°C) for the last 5 minutes.
- Rest and slice: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Use a spatula to loosen the edges, then slide the pizza onto a cutting board. Slice into 8 squares (or 12 if using two pans). Serve hot.
Tips
- Cheese: Traditional Detroit-style pizza uses brick cheese, which is a mild, buttery cheese that melts well. If you can’t find it, use a combination of low-moisture mozzarella and a little Monterey Jack. Avoid fresh mozzarella—it adds too much moisture.
- Pan: A blue steel pan is ideal because it conducts heat evenly and creates the crispy bottom. A dark nonstick pan also works, but reduce the oven temperature to 475°F (245°C) to prevent burning. Avoid glass pans, as they don’t get hot enough.
- Dough hydration: The dough is wetter than a standard pizza dough. If it’s too sticky to handle, lightly oil your hands instead of adding more flour. Over-flouring will make the crust dense.
- Sauce placement: Do not spread the sauce all the way to the edges. The classic style is to leave the sauce in stripes, so the cheese and crust remain the star.
Serving Suggestions
Serve the pizza hot, cut into squares, with a side of ranch dressing or marinara for dipping. It pairs well with a crisp green salad or roasted vegetables. For a DC twist, serve with a side of mumbo sauce (a sweet-and-tangy dipping sauce popular in the city) if you have it.
Variations
- Classic Pepperoni: Use thick-cut pepperoni; place some under the cheese and some on top for crispy edges.
- Vegetarian: Add sautéed mushrooms, caramelized onions, and roasted red peppers. Skip the pepperoni.
- BBQ Chicken: Replace the tomato sauce with BBQ sauce, use cooked chicken breast, and add red onions and cilantro after baking.
- Spicy Honey: After baking, drizzle with hot honey (honey mixed with chili flakes) for a sweet-heat finish.
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 400°F (200°C) oven for 5–7 minutes. Avoid microwaving, as it makes the crust soggy. For longer storage, freeze the baked pizza (without sauce) for up to 2 months; thaw in the refrigerator overnight, then reheat as above.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy and airy. Bread flour has more protein, which creates a better structure. If using all-purpose, reduce the water by 2 tablespoons (30 ml) to avoid a too-sticky dough.
What if I don’t have a metal pan? You can use a cast-iron skillet or a disposable aluminum pan. A 9×13-inch baking dish works if it’s metal; glass or ceramic won’t get hot enough for the crispy bottom. If using a smaller pan, divide the dough and bake in batches.
Why is my crust not crispy? The pan may not be hot enough, or the dough may have been too thick. Make sure the pan is well-oiled and the oven is preheated to at least 475°F (245°C). Also, avoid overloading with sauce, which adds moisture.
Can I make the dough ahead of time? Yes, after the first rise, punch it down, cover, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping. This actually improves the flavor.
What is brick cheese and where can I find it? Brick cheese is a mild, creamy cheese originally made in Wisconsin. It’s available at some specialty grocery stores or online. If you can’t find it, use a mix of 75% low-moisture mozzarella and 25% Monterey Jack for a similar melt and flavor.
How do I get the cheese to caramelize on the edges? The key is to press the cheese right up to the pan’s edge, so it melts and fries in the oil. Use a generous amount of cheese at the perimeter, and don’t be afraid to let it brown—that’s the signature frico.
Related
- How Long to Air Fry Chicken Breast
- Chicken Breast vs Thigh: Nutrition & Cooking
- Chicken Breast vs Tenderloin: Which to Cook?
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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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