Is Detroit Style Pizza Deep Dish?

No, Detroit-style pizza is not deep dish in the traditional Chicago sense. While both are thick, tall pizzas baked in a pan, they differ fundamentally in dough, cheese, sauce, and baking method. Detroit-style is a rectangular, thick-crusted pizza with a crispy, caramelized cheese edge, while Chicago deep dish is a pie-like pizza with a buttery, flaky crust and a thick layer of toppings under a chunky tomato sauce.

What Defines Detroit-Style Pizza

Detroit-style pizza originated in the 1940s at Buddy’s Rendezvous in Detroit, Michigan. The founder, Gus Guerra, is credited with using a blue steel pan originally intended for holding industrial parts. These pans gave the pizza its signature rectangular shape and helped create a unique crust. The dough is a high-hydration, airy bread dough, similar to focaccia, which is stretched into the pan and topped with Wisconsin brick cheese (or a blend of brick and mozzarella), sauce, and other toppings. The cheese is spread to the very edges, so it melts and crisps against the hot pan, forming a caramelized frico edge. The sauce is typically a simple, uncooked tomato sauce, spread in two stripes on top of the cheese rather than under it.

How Detroit-Style Differs from Chicago Deep Dish

Chicago deep dish is a completely different beast. It is made in a round, deep, heavy pan (often cast iron or anodized aluminum). The crust is a shortbread-like dough, high in butter and sometimes cornmeal, which is pressed into the pan and up the sides. The assembly order is reversed: the dough is first lined with cheese, then toppings (like sausage, peppers, or mushrooms), and finally a thick, cooked tomato sauce is ladled on top. The result is a dense, fork-and-knife meal, more like a savory pie than a slice of pizza. The crust is flaky and tender, not airy or crispy.

Key Differences at a Glance

Shape: Detroit-style is rectangular; Chicago deep dish is round.
Crust: Detroit-style uses a light, airy, high-hydration bread dough; Chicago deep dish uses a dense, buttery, shortbread-like crust.
Cheese: Detroit-style uses brick cheese (or a blend) spread to the edges for a crispy frico; Chicago deep dish uses mozzarella (often low-moisture) layered inside.
Sauce: Detroit-style has a thin, uncooked tomato sauce on top; Chicago deep dish has a thick, cooked, chunky tomato sauce on top.
Eating method: Detroit-style is typically eaten by hand, like a regular slice; Chicago deep dish requires a fork and knife.

Why People Confuse the Two

The confusion is understandable. Both are thick, pan-baked pizzas that are taller than a standard New York slice. Both originated in the Midwest. And both are often described as “deep dish” because they are baked in a deep pan. However, the similarities end there. The key is the dough and the assembly. If you bite into a slice and it’s light, airy, and has a crispy cheese edge, it’s Detroit-style. If you need a fork to eat it and the crust is buttery and flaky, it’s Chicago deep dish.

How to Make Detroit-Style Pizza at Home

Making Detroit-style pizza at home is easier than you might think, and you don’t need a special pan. A standard 9×13-inch metal baking pan (or two smaller 8×8-inch pans) works well. Here’s a basic approach:

Make the dough: Combine 3 cups (375 g) bread flour, 1 tsp instant yeast, 1 tsp salt, and 1.5 cups (355 ml) warm water. Mix until a shaggy dough forms. Cover and let it rest for 10 minutes, then stretch and fold a few times. Let it rise in the refrigerator for 24-48 hours.
Prepare the pan: Generously grease your pan with olive oil or butter. Place the dough in the pan and press it out to the edges. If it springs back, let it rest for 10 minutes and try again.
Add the cheese: Cut 8 oz (225 g) brick cheese (or a mix of mozzarella and Monterey Jack) into small cubes. Sprinkle the cheese evenly over the dough, making sure to bring it all the way to the edges.
Add the sauce: Spoon 1 cup (240 ml) of plain tomato sauce (or crushed tomatoes) in two or three stripes over the cheese. Do not spread it all the way to the edges.
Bake: Bake at 500°F (260°C) for 12-15 minutes, until the edges are dark and crispy and the cheese is bubbly. Let it cool for 5 minutes before removing from the pan.

Frequently Asked Questions

Is Detroit-style pizza healthier than Chicago deep dish?

Not necessarily. Both are high in calories and carbs. Detroit-style uses a lot of cheese (often more than a standard pizza), and Chicago deep dish has a buttery crust. The healthiest choice is to eat either in moderation, and you can always ask for less cheese or more vegetables.

Can I use a regular baking sheet for Detroit-style pizza?

Yes, but the results will be slightly different. A standard rimmed baking sheet (like a half-sheet pan) is larger than the traditional 9×13-inch pan, so you’ll need to make more dough. The crust will be thinner, but still crispy. The key is to use a dark, heavy pan to help with browning.

What is brick cheese, and where can I find it?

Brick cheese is a semi-soft, mild cheese that was originally made in Wisconsin. It has a slightly tangy flavor and melts beautifully. It’s not always easy to find outside the Midwest. A good substitute is a blend of 50% mozzarella and 50% Monterey Jack, which will give you a similar melt and flavor.

Why is my Detroit-style crust not crispy?

There are a few common reasons. First, your oven might not be hot enough. Make sure it’s preheated to at least 500°F (260°C). Second, you might not be using enough oil in the pan. The oil helps fry the bottom of the crust. Third, your dough might be too wet. If it’s too sticky, it won’t crisp up. Try reducing the water slightly or using a bit more flour.

Can I make Detroit-style pizza gluten-free?

Yes, you can, but the texture will be different. Use a gluten-free bread flour blend and add a little xanthan gum if it’s not already in the mix. The dough will be more like a thick batter, so you may need to spread it with a spatula. Bake it a little longer to ensure the center is cooked through.

Conclusion

So, is Detroit-style pizza deep dish? No. It’s a distinct style with its own history, ingredients, and technique. If you’re a fan of crispy, airy crusts and caramelized cheese, Detroit-style is your best bet. If you prefer a buttery, pie-like pizza that requires a fork, go for Chicago deep dish. Both are delicious, but they are not the same thing.

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