Gozney Detroit Style Pizza Recipe

Detroit-style pizza is a square, thick-crusted pizza with a crispy, caramelized cheese edge and a soft, airy interior. It’s baked in a blue steel pan (or a Gozney dome or arc oven) with cheese spread all the way to the edges, creating that iconic frico crust. This recipe uses a high-hydration dough that works beautifully in Gozney’s high-heat ovens, giving you a pizzeria-quality result at home.

Ingredients

3 1/2 cups (420 g) bread flour, plus more for dusting
1 1/2 cups (360 ml) warm water (110°F/43°C)
2 tsp (6 g) instant yeast
1 1/2 tsp (9 g) fine sea salt
1 tbsp (15 ml) olive oil, plus more for the pan
1 lb (450 g) low-moisture mozzarella, shredded (about 4 cups)
1/2 cup (120 ml) pizza sauce (homemade or store-bought)
1/4 cup (25 g) grated Parmesan cheese
Optional toppings: pepperoni, cooked Italian sausage, jalapeños, or caramelized onions

Instructions

Make the dough: In a large bowl, whisk together the flour and salt. In a separate bowl, combine the warm water and yeast; let sit for 5 minutes until frothy. Add the yeast mixture and olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.
Knead: Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. The dough will be sticky—resist adding too much flour; use a bench scraper to help. Alternatively, use a stand mixer with a dough hook on medium speed for 6 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 1–2 hours, until doubled in size.
Prepare the pan: Generously coat a 9×13-inch blue steel pan (or a 10×14-inch Detroit-style pan) with olive oil, making sure the corners are well covered. If using a Gozney pan, follow the manufacturer’s guidance—some are pre-seasoned.
Shape the dough: Gently punch down the dough. Transfer it to the oiled pan and press it out to the edges using your fingertips. If it springs back, let it rest for 10 minutes, then continue pressing. Cover and let rise for 30–45 minutes until puffy.
Preheat your Gozney: If using a Gozney Dome or Arc, preheat to 500°F (260°C) with the stone in place. For a home oven, preheat to 500°F (260°C) with a baking steel or stone on the middle rack.
Add cheese to the edges: Scatter the shredded mozzarella over the dough, pushing it right up to the edges of the pan. This is key for the crispy frico crust. Add your desired toppings now (e.g., pepperoni) but hold the sauce for later.
Bake: Place the pan directly on the hot stone (or on the middle rack if using a home oven). Bake for 10–12 minutes, rotating halfway through, until the edges are deeply browned and the cheese is bubbling and caramelized. The internal temperature of the pizza should reach at least 165°F (74°C) to ensure any meat toppings are fully cooked—check with a food thermometer if in doubt.
Add sauce and finish: Remove the pizza from the oven. Immediately spoon dollops of pizza sauce over the top in three or four stripes (traditional Detroit style) and sprinkle with Parmesan. Let rest for 5 minutes before slicing.
Slice and serve: Use a spatula to loosen the edges, then transfer to a cutting board. Cut into squares or rectangles. Serve hot.

Tips

Use the right cheese: Low-moisture mozzarella is essential—fresh mozzarella releases too much water and won’t crisp. For extra flavor, mix in a little Monterey Jack or sharp cheddar.
Don’t skip the pan oil: The oil is what creates the fried, crispy bottom. Use a generous amount—about 2–3 tablespoons—and spread it evenly, especially in the corners.
High hydration is your friend: The dough is deliberately sticky (about 75% hydration). This yields a light, airy crumb. If it’s too hard to handle, add a little flour, but know that the texture will be denser.
No Gozney? Use a home oven: Place a baking steel or stone on the lowest rack and preheat for at least 45 minutes. You can also use a cast-iron skillet or a standard 9×13-inch metal pan—just adjust the baking time slightly.

Serving Suggestions

Serve Detroit-style pizza as a main course with a simple green salad dressed with lemon and olive oil. It also pairs well with a light Italian lager or a sparkling water with lemon. For a party, cut into small squares and serve as appetizers—they hold up well at room temperature.

Variations

Classic Pepperoni: Add a layer of pepperoni under the cheese—it will crisp up beautifully.
Supreme: Top with cooked Italian sausage, bell peppers, red onion, and black olives before baking.
Veggie: Use roasted mushrooms, cherry tomatoes, and arugula added after baking for freshness.
BBQ Chicken: Swap the pizza sauce for BBQ sauce, use grilled chicken, and add red onion and cilantro after baking.
White Pizza: Skip the tomato sauce; use a garlic-ricotta mixture and top with mozzarella and fresh herbs.

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 3–4 minutes, or in a toaster oven at 375°F (190°C) for 5–7 minutes until the bottom is crispy again. Avoid the microwave—it will make the crust soggy. You can also freeze the baked pizza for up to 1 month; thaw overnight in the fridge and reheat as directed.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes. After the first rise, punch it down, wrap tightly in plastic, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping. The cold ferment will actually improve the flavor.

Why is my cheese not crispy on the edges?

Make sure you’re using low-moisture mozzarella and that it’s shredded yourself (pre-shredded has anti-caking agents that inhibit melting). Also, press the cheese right up to the pan’s edge—if there’s a gap, the oil won’t sizzle the cheese the same way.

Can I use all-purpose flour instead of bread flour?

Yes, but the crust will be slightly less chewy and may not rise as high. If using all-purpose, reduce the water to 1 1/3 cups (320 ml) to avoid an overly sticky dough.

What if I don’t have a Gozney oven?

This recipe works in a regular home oven. Preheat to 500°F (260°C) with a baking steel or stone on the middle rack. Bake for 12–14 minutes, watching closely. You can also use a cast-iron skillet—just make sure it’s well-oiled.

How do I get the sauce on top without making the crust soggy?

Add the sauce after baking. This is the traditional Detroit method—the sauce stays bright and fresh, and the crust remains crispy. If you prefer baked sauce, use a thick, reduced sauce and spread it thinly over the cheese before baking.

Can I make this gluten-free?

Yes, but the texture will be different. Use a gluten-free bread flour blend and reduce the water to 1 1/4 cups (300 ml). Let the dough rest for 30 minutes after mixing to hydrate the flours. The crust will be more delicate, so handle gently.

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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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