Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, originating from Detroit, Michigan. It’s known for its crispy, caramelized cheese edges, a light and airy interior crumb, and sauce ladled on top of the toppings rather than under them. This recipe delivers that signature combination of textures—crunchy, chewy, and saucy—right in your home oven.
Ingredients
- 2 cups (240 g) bread flour, plus more for dusting
- 1 teaspoon (3 g) instant yeast
- 1 teaspoon (5 g) salt
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- 1 tablespoon (15 g) unsalted butter, melted
- 1 cup (240 g) canned crushed tomatoes
- 1 teaspoon (3 g) dried oregano
- 1/2 teaspoon (1 g) garlic powder
- 1/2 teaspoon (1 g) sugar
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
- 4 oz (115 g) provolone or brick cheese, shredded
- Optional toppings: pepperoni, cooked Italian sausage, mushrooms, olives
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. Turn it out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5 minutes.)
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal pan—ideally blue steel or a dark nonstick pan—with olive oil or melted butter. The oil should pool slightly in the corners.
- Shape the dough: Transfer the risen dough to the pan. Using your fingertips, press it evenly into the corners and edges. If it springs back, let it rest for 10 minutes, then press again. Cover and let it rise for 30 minutes, until puffy.
- Preheat the oven: Place a rack in the lower 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, and sugar. Set aside.
- Add the cheese: Sprinkle the shredded mozzarella and provolone evenly over the dough, right up to the edges. The cheese should touch the pan walls—this creates the crispy frico edge.
- Add toppings (optional): Scatter your desired toppings (pepperoni, sausage, etc.) over the cheese.
- Add the sauce: Spoon or pipe the tomato sauce in three or four lines lengthwise over the toppings. Do not spread it to the edges.
- Bake: Place the pan in the oven and bake for 12–15 minutes, until the cheese is melted and bubbling and the edges are dark brown and crispy. The internal temperature of any meat toppings should reach a safe minimum of 160°F (71°C) for ground meat or 165°F (74°C) for poultry, per USDA FSIS guidelines. Check with an instant-read thermometer.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Run a thin spatula around the edges to loosen, then slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Use the right pan: A dark, heavy pan (like a Detroit-style steel pan or a cast-iron skillet) gives the best crust. If using a light-colored pan, expect less browning on the bottom.
- Cheese matters: Real Detroit-style uses brick cheese, but it can be hard to find. A mix of low-moisture mozzarella and provolone is a great substitute—just avoid pre-shredded cheese, as it contains anti-caking agents that hinder melting.
- Don’t over-sauce: The sauce goes on top in stripes, not a full layer. Too much sauce will make the crust soggy.
- Let it rest: The 5-minute rest after baking is crucial. It allows the cheese to set slightly, making slicing cleaner and preventing the toppings from sliding off.
Serving Suggestions
Serve the pizza hot, cut into 6 or 8 squares, as a main dish with a simple green salad or roasted vegetables. It also works well as an appetizer for a party—just cut smaller squares. Pair with a light lager or a dry red wine, if desired.
Variations
- Classic pepperoni: Add 20–30 slices of pepperoni before the sauce.
- Supreme: Top with cooked Italian sausage, bell peppers, red onion, and black olives.
- Veggie: Use sautéed mushrooms, spinach, and artichoke hearts.
- Spicy: Add crushed red pepper flakes to the sauce or drizzle with hot honey after baking.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes, or until the cheese is bubbly. Avoid microwaving, as it makes the crust soggy. You can also reheat on a skillet over medium heat for 2–3 minutes per side.
Frequently Asked Questions
What makes Detroit-style pizza different from Chicago deep-dish? Detroit-style has a focaccia-like crust that’s crispy on the outside and airy inside, while Chicago deep-dish has a buttery, flaky crust and a much thicker layer of toppings. Detroit-style also puts the sauce on top, whereas deep-dish often has sauce over the cheese as well, but the crust and pan shape differ.
Can I make this gluten-free? Yes, substitute a gluten-free all-purpose flour blend for the bread flour. The texture will be denser, and you may need to reduce the water slightly. Use a gluten-free yeast that is certified if needed.
Do I need a special pan? Not necessarily. A 9×13-inch metal baking pan works, but for the best crunchy edges, use a dark, heavy pan. A cast-iron skillet or a dedicated Detroit-style pan (available online) are great options.
Why is my crust not crispy? The pan must be well-oiled, and the oven must be very hot. If your pan is light-colored or nonstick, consider preheating it in the oven before adding the dough (carefully, with oil). Also, make sure the dough is pressed thin enough—about 1/2 inch thick.
Can I refrigerate the dough overnight? Yes, after the first rise, punch it down and refrigerate it in an oiled bowl covered with plastic wrap for up to 24 hours. Let it come to room temperature for 30 minutes before pressing into the pan.
What is the best cheese for Detroit-style pizza? Traditional brick cheese is ideal, but it’s regional. A blend of 50% low-moisture mozzarella and 50% provolone is a common and delicious substitute. Avoid fresh mozzarella, as it releases too much water.
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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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