Jeff Mauro’s Detroit-style pizza is a thick, airy, square-cut pie with a crispy, caramelized cheese crust and a soft, focaccia-like interior. It’s a Midwestern classic that works because the dough is baked in a well-oiled steel pan, creating that signature crunchy edge while the center stays tender. This version uses a high-hydration dough and a simple brick cheese blend for authentic results at home.
Ingredients
- 3 1/2 cups (440 g) bread flour
- 2 teaspoons (8 g) instant yeast
- 1 1/2 teaspoons (9 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
- 1 tablespoon (15 g) unsalted butter, melted
- 1 cup (240 ml) pizza sauce (store-bought or homemade)
- 8 oz (225 g) brick cheese, shredded (or a mix of low-moisture mozzarella and Monterey Jack)
- 1/4 cup (25 g) grated Parmesan cheese
- Optional toppings: sliced pepperoni, cooked sausage, roasted red peppers, or olives
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Cover the bowl with plastic wrap or a damp towel and let it rest for 15 minutes.
- Stretch and fold: After resting, perform a series of stretch-and-folds: grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this 4 times. Cover and let rise until doubled, about 1 hour.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal pan (preferably blue steel) with olive oil, making sure the bottom and sides are well covered. Transfer the dough to the pan and gently press it into the corners. If it springs back, let it rest for 10 minutes and try again. Cover and let rise for another 30 minutes.
- Preheat the oven: Place an oven rack in the upper third of the oven and preheat to 500°F (260°C). If you have a baking steel or stone, place it on the rack.
- Top the pizza: Gently dimple the dough with your fingertips. Spread the pizza sauce evenly over the surface, leaving a 1/2-inch (1 cm) border. Sprinkle the shredded brick cheese all the way to the edges, ensuring the cheese touches the pan (this creates the crispy frico crust). Add any optional toppings, then finish with Parmesan.
- Bake: Place the pan on the hot steel or directly on the rack. Bake for 15–20 minutes, until the cheese is bubbling and the edges are deeply caramelized and crispy. The crust should be golden brown underneath.
- Rest and serve: Remove the pizza from the oven and let it cool in the pan for 5 minutes. Run a thin spatula around the edges to loosen, then slide the pizza onto a cutting board. Cut into squares and serve hot.
Tips
- Use a metal pan: A dark, heavy steel pan conducts heat best and creates the crispy cheese crust. If you only have a glass or ceramic dish, reduce the oven temperature to 450°F (232°C) and expect a softer crust.
- Don’t skip the cheese-to-the-edge step: The cheese that melts against the pan is what makes Detroit-style pizza special. Make sure you cover the entire surface, right up to the corners.
- High hydration dough is sticky: Use wet hands or a little olive oil when handling the dough. Don’t add extra flour—it will make the crust dense.
- Let the dough rise slowly: For even more flavor, after the first rise, refrigerate the dough overnight. Bring it to room temperature for 30 minutes before pressing into the pan.
Serving Suggestions
Serve the pizza hot, cut into squares, with a side of ranch or blue cheese dressing for dipping the crispy edges. It pairs well with a simple green salad dressed with lemon vinaigrette, or a bowl of tomato soup. For a heartier meal, add a side of roasted vegetables or a charcuterie board.
Variations
- Classic pepperoni: Add a layer of cup-and-char pepperoni under the cheese for a crispy, greasy topping.
- Veggie supreme: Sauté mushrooms, bell peppers, and onions before adding them to the pizza to avoid excess moisture.
- BBQ chicken: Swap the pizza sauce for BBQ sauce, use cooked chicken breast, and top with red onion and cilantro after baking.
- Spicy sausage: Crumble raw Italian sausage over the sauce before baking; it will cook through during the bake.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a skillet over medium heat for 3–4 minutes, or in a 375°F (190°C) oven for 5–7 minutes until the cheese is melted and the crust is crisp. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy. Use the same amount by weight; you may need to reduce the water by 2–3 tablespoons (30–45 ml) if the dough feels too sticky.
What is brick cheese, and where can I find it? Brick cheese is a mild, creamy cow’s milk cheese from Wisconsin. If you can’t find it, use a blend of 2 parts low-moisture mozzarella and 1 part Monterey Jack.
Why is my crust not crispy on the bottom? The pan may not be oiled enough, or the oven isn’t hot enough. Make sure to use a generous amount of oil and preheat the oven fully. A baking steel also helps.
Can I make the dough in advance? Yes, you can prepare the dough and let it rise in the refrigerator for up to 24 hours. Bring it to room temperature for 30 minutes before shaping.
How do I prevent the cheese from burning? If the edges are browning too quickly, tent the pan loosely with foil for the last 5 minutes of baking.
Can I freeze the baked pizza? Absolutely. Cool completely, wrap tightly in foil, and freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 10–12 minutes.
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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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