Detroit Style Pizza vs Sicilian: Key Differences

Detroit-style pizza and Sicilian pizza are not the same, though they share a common ancestor: both are thick, rectangular, oven-baked pies. Detroit-style is a specific American invention—a light, airy, crisp-bottomed crust baked in a blue steel pan with cheese spread to the edges—while Sicilian pizza is a broader, older Italian tradition with a thicker, breadier, often softer crust. The differences in dough hydration, pan type, cheese application, and sauce order create two distinct eating experiences.

What Is Detroit-Style Pizza?

Detroit-style pizza was developed in Detroit, Michigan, in the mid-20th century, most famously at Buddy’s Rendezvous (later Buddy’s Pizza) in 1946. The style uses a high-hydration dough (typically 70–80% water relative to flour) that is pressed into a heavily oiled rectangular steel pan—originally blue steel pans used in the auto industry to hold small parts. The dough is proofed in the pan, then topped in a specific order: pepperoni or other toppings first, then Wisconsin brick cheese (a mild, salty, semi-soft cheese) spread edge-to-edge, and finally sauce ladled in two stripes on top. The pan is baked at high heat (450–500°F / 232–260°C) until the cheese at the edges caramelizes and forms a crunchy, almost burnt frico rim. The result is a crust that is crispy and fried on the bottom and sides, yet soft and airy inside, with a chewy crumb full of irregular holes.

What Is Sicilian Pizza?

Sicilian pizza (pizza siciliana) in Italy refers to a thick, rectangular pizza that originated in Sicily, though the version most Americans know is actually a style from Palermo called sfincione. Traditional sfincione uses a very thick, sponge-like dough made with a high proportion of bread flour, often including a bit of potato or semolina, and is baked in a sheet pan. It is typically topped with a tomato sauce that is cooked down and spread over the entire surface, then scattered with onions, anchovies, oregano, and a hard cheese like caciocavallo or pecorino, and finally breadcrumbs on top. In the United States, “Sicilian� pizza usually means a thick, rectangular slice with a soft, focaccia-like crust, topped with tomato sauce and mozzarella across the whole pie. It is baked at a moderate temperature (around 400°F / 204°C) and does not rely on cheese caramelization at the edges. The crust is denser, more bread-like, and often slightly chewy, with a softer bottom that is not fried in oil to the same degree.

Key Differences at a Glance

Dough hydration: Detroit-style uses a very wet dough (70–80% hydration) for an airy, open crumb; Sicilian dough is drier (50–60%) and produces a denser, breadier crumb.
Pan and oil: Detroit uses a deep, heavy steel pan with a generous amount of oil (often 1/4 inch) to fry the crust; Sicilian uses a standard sheet pan with a lighter oil coating.
Cheese: Detroit uses brick cheese (or a blend of mozzarella and cheddar) spread to the very edges; Sicilian uses mozzarella or a hard cheese, typically not reaching the edges.
Sauce: Detroit places sauce in two stripes on top of the cheese; Sicilian spreads sauce over the entire surface, often under or over the cheese.
Baking temperature: Detroit bakes hot (450–500°F) to create a crispy, caramelized cheese rim; Sicilian bakes lower (400°F) for a softer, more even bake.
Texture: Detroit is crispy on the outside and soft inside; Sicilian is uniformly soft and bread-like.

Why People Confuse Them

The confusion is understandable because both are thick, rectangular, and served as slices. Many pizzerias in the United States label any rectangular thick crust as “Sicilian,� even when it is made with a high-hydration dough and baked in a Detroit-style pan. Additionally, some restaurants offer a “Detroit-Sicilian� hybrid that uses a Detroit-style pan but a Sicilian-style dough, blurring the lines further. The key distinction is not the shape but the technique: Detroit-style is defined by the pan, the oil, the cheese-to-the-edge method, and the sauce-on-top arrangement. If a pizza has cheese only in the center and sauce spread everywhere, it is not Detroit-style, regardless of what the menu says.

How to Choose Which to Make or Order

Your choice depends on what texture and flavor you crave. If you want a crispy, buttery, caramelized cheese crust with a light, airy interior, Detroit-style is the way to go. It pairs well with bold toppings like pepperoni, jalapeños, or hot honey, and it is best eaten fresh out of the oven when the edges are still crunchy. If you prefer a softer, breadier slice that soaks up sauce and is more filling, Sicilian is better. It is a great vehicle for simple toppings like onions, herbs, or a drizzle of olive oil, and it holds up well as a leftover because the crust stays tender. For home cooks, Detroit-style is easier to master because the high hydration dough is forgiving and the pan does most of the work; Sicilian requires a lighter touch with the dough to avoid a dense, gummy crumb.

Common Problems and How to Avoid Them

Detroit crust not crispy: Use enough oil in the pan (at least 2 tablespoons per 9×13-inch pan) and preheat the pan in the oven before adding the dough. Also, bake on the lowest oven rack.
Detroit cheese burns: If the cheese at the edges burns before the center is done, reduce the oven temperature by 25°F (14°C) and bake longer, or use a lower-fat cheese blend that browns more slowly.
Sicilian dough too dense: Use bread flour with a higher protein content, and let the dough proof in the pan until it has nearly doubled in height. Do not over-knead; a wet, sticky dough is fine.
Sicilian crust soggy: Par-bake the crust for 10–15 minutes before adding sauce and toppings, or use a thicker sauce that is not watery.
Both: sticking to the pan: Generously oil the pan, and for Detroit-style, the oil should pool slightly. For Sicilian, use a non-stick sheet pan or line with parchment paper.

Cost and Equipment Considerations

Making either style at home is inexpensive, but there are a few equipment costs. A proper Detroit-style pan (blue steel or a heavy dark non-stick) costs around $20–$30, but you can use a 9×13-inch metal baking pan if it is dark and heavy. Sicilian pizza can be made in any rimmed baking sheet, which most kitchens already have. The main ingredient cost difference is cheese: brick cheese is harder to find and slightly more expensive than mozzarella, but you can substitute a 50/50 blend of low-moisture mozzarella and mild cheddar for a similar flavor and melt. For both, the dough is just flour, water, yeast, and salt—very cheap. If you are ordering out, Detroit-style slices typically cost $3–$5 each, while Sicilian slices are often $2–$4, depending on the pizzeria.

Frequently Asked Questions

Is Detroit-style pizza just a Sicilian pizza with cheese on the edges?

Not exactly. While the cheese-to-the-edge is the most visible difference, the dough hydration, pan type, and sauce placement are also fundamentally different. Detroit-style uses a wetter dough that creates a lighter, airier crumb, and the sauce is added after baking in stripes, which keeps the crust crispy. Sicilian dough is drier and the sauce is spread over the whole surface, making the crust softer.

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

Yes, but you need a heavy, dark-colored pan to get the crispy bottom. A light-colored, thin sheet pan will not conduct heat well enough and may result in a pale, soggy crust. If using a standard 9×13-inch pan, add more oil and preheat the pan in the oven for 10 minutes before adding the dough.

What is the best cheese for Detroit-style pizza?

Traditional Detroit-style uses Wisconsin brick cheese, which is a mild, salty, semi-soft cheese that melts well and browns beautifully. If you cannot find it, a blend of 50% low-moisture mozzarella and 50% mild cheddar is a good substitute, though the flavor will be slightly sharper and the browning may be less even.

Why does Detroit-style pizza have sauce on top?

The sauce is placed on top of the cheese to keep the crust crispy. If the sauce were under the cheese, the moisture would soak into the dough and make it soggy. The two-stripe method also allows the cheese to caramelize in the center, creating a contrast in texture.

Is Sicilian pizza healthier than Detroit-style?

Not necessarily. Both are high in carbohydrates and calories, but Detroit-style typically has more oil and cheese due to the pan-frying and edge-to-edge cheese. Sicilian pizza can be lower in fat if made with less cheese and a lighter hand with oil, but it is still a bread-heavy dish. Neither is a “health food,� but both can be part of a balanced diet in moderation.

Final Thoughts

Detroit-style and Sicilian pizza are related but distinct styles. The next time you see a menu offering “Sicilian� or “Detroit,� look for the clues: cheese at the edges and sauce on top mean Detroit; sauce everywhere and a softer, breadier crust mean Sicilian. Both are delicious in their own right, and knowing the difference lets you choose exactly what you are in the mood for.

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