Is Detroit Style Pizza Good? Honest Take

Yes, Detroit style pizza is good—it’s widely considered one of the best regional pizza styles in the U.S., prized for its crispy, cheesy edges and airy, chewy crumb. Its appeal comes from a specific pan, a high-hydration dough, and a brick-cheese-to-sauce order that creates a texture and flavor profile you can’t get from a standard round pie.

What Defines Detroit Style Pizza

Detroit style pizza is a rectangular, thick-crust pizza baked in a blue steel pan originally used to hold small machine parts in auto factories. The dough is stretched to the edges, allowing the cheese and sauce to caramelize against the pan walls. Key characteristics include:

Shape: A rectangle with a thick, focaccia-like crust, typically 1 to 1.5 inches (2.5–4 cm) tall.
Cheese: Wisconsin brick cheese is traditional, a mild, tangy cheese that melts well and browns at the edges. A blend of mozzarella and cheddar is a common substitute.
Sauce: A chunky, uncooked tomato sauce is ladled in two stripes on top of the cheese after baking, not spread underneath.
Toppings: Usually placed directly on the dough beneath the cheese, which protects them and allows the crust to crisp.
Crust: Light and airy inside with a crunchy, almost fried exterior from the oil in the pan.

This style originated in Detroit in the 1940s at Buddy’s Rendezvous, and it remains a regional specialty that has gained national popularity in recent decades.

Why It Tastes Different from Other Pizzas

The flavor and texture differences come down to three factors: the pan, the dough hydration, and the cheese choice. The blue steel pan conducts heat efficiently, creating a deep-fried effect on the dough’s bottom and sides. The dough is typically about 70–80% hydration (water to flour ratio by weight), which produces large air bubbles in the crumb during baking. The brick cheese has a higher fat content and lower moisture than mozzarella, so it browns and crisps at the edges without turning greasy. The sauce is added after baking, so it stays bright and acidic, contrasting with the rich cheese and oily crust.

Compared to a New York slice, Detroit pizza is denser and chewier; compared to Chicago deep dish, it’s lighter and less like a casserole. The edge-to-center ratio is also unusual: the crispy, caramelized cheese crust (the “frico”) runs along the entire perimeter, giving every slice a crunchy border.

How to Choose a Good Detroit Style Pizza

Not all rectangular pizzas are authentic Detroit style. When ordering or buying one, look for these signs of quality:

Pan shape: It should be a true rectangle, not a square or oval, with straight sides.
Cheese edge: The corners and sides should have dark, blistery cheese that’s crispy, not burnt or soggy.
Sauce placement: The sauce should be in two distinct stripes on top, not spread over the whole surface.
Crust texture: The bottom should be golden and crisp, the interior open and airy, not dense or doughy.
Topping placement: Toppings should be under the cheese, not on top of the sauce.

If you’re making it at home, the most important tool is a heavy, dark, rectangular pan (a 10×14-inch / 25×35 cm steel pan is ideal). A cast iron skillet can work in a pinch, but it won’t produce the same square corners or even edge browning.

Common Problems and How to Avoid Them

Home cooks often run into a few issues when trying Detroit style:

Soggy center: This happens if the dough is underbaked or the pan isn’t hot enough. Preheat the pan with oil in the oven before adding the dough, and bake at a high temperature (450–500°F / 230–260°C) for 20–25 minutes.
Cheese not browning: Use a cheese with good melting and browning properties. If brick cheese is unavailable, a mix of low-moisture mozzarella and sharp cheddar works. Avoid pre-shredded cheese with anti-caking additives.
Dough too thick or bready: Use a high-hydration dough (at least 70% water) and let it proof properly. A 24-hour cold ferment develops flavor and extensibility.
Pizza sticking to the pan: Generously oil the pan with a neutral oil (like vegetable or canola) before adding the dough. The oil also helps create the crispy crust.

If the crust is browning too fast but the center is still soft, lower the oven rack or reduce the temperature slightly. The goal is a deep golden brown on the bottom and edges without burning the cheese.

Detroit Style vs. Other Regional Pizzas

It’s helpful to compare Detroit style to other well-known pizza types to understand its unique place:

New York style: Thin, hand-tossed, large slices, foldable. Cooked quickly at high heat on a stone. Detroit is thicker, heavier, and not foldable.
Chicago deep dish: A tall, buttery crust that acts like a bowl for cheese, chunky tomato sauce, and toppings. It’s more like a pie, eaten with a knife and fork. Detroit has a much lighter crust and sauce on top, not buried under cheese.
Sicilian style: Also thick and rectangular, but usually topped with sauce and cheese evenly, and the crust is often softer. Detroit’s defining features are the cheese edge and the sauce stripes.
St. Louis style: Thin, cracker-like crust, cut into squares, uses Provel cheese. Completely different texture and flavor.

Each style appeals to different preferences. Detroit style is best for those who love a crispy, chewy crust and a high cheese-to-sauce ratio.

Nutrition and Cost Considerations

Detroit style pizza is generally higher in calories and fat than thin-crust pizzas because of the generous amount of cheese and the oil used in the pan. A typical slice (about 1/8 of a 10×14-inch pizza) can range from 250–400 calories, depending on toppings. The cost is also higher than standard pizzas: brick cheese is more expensive than mozzarella, and the dough requires more flour and time. At a restaurant, a Detroit style pizza often costs $15–$25, while making it at home costs roughly $5–$8 for ingredients. The extra cost is justified by the premium ingredients and the labor involved.

If you’re watching sodium, note that brick cheese and the tomato sauce both contain salt. You can reduce sodium by using low-sodium sauce and a moderate amount of cheese.

How to Make Detroit Style Pizza at Home

Making Detroit style pizza at home is achievable with a few key steps. Here’s a basic outline:

Make the dough: Combine 3 cups (375 g) bread flour, 1 tsp (3 g) instant yeast, 1.5 tsp (9 g) salt, and 1.5 cups (355 ml) warm water. Mix until a shaggy dough forms. Let it rest 10 minutes, then knead for 5–7 minutes until smooth. Cover and refrigerate for 24–48 hours for best flavor.
Prepare the pan: Pour 2–3 tbsp (30–45 ml) olive oil into a 10×14-inch (25×35 cm) blue steel pan. Spread the dough into the pan, pressing it to the corners. Let it proof at room temperature for 1–2 hours until puffy.
Preheat the oven: Place the pan on the lowest rack and preheat to 500°F (260°C). This ensures the bottom gets crisp.
Add toppings: Sprinkle 8 oz (225 g) shredded brick cheese (or a mozzarella/cheddar mix) evenly over the dough, going all the way to the edges. Add your desired toppings (pepperoni, mushrooms, etc.) under the cheese.
Bake: Bake for 15–20 minutes, until the cheese is bubbly and the edges are dark brown. The internal temperature of the crust should reach at least 200°F (93°C) to ensure it’s cooked through.
Add sauce: After baking, spoon about 1 cup (240 ml) of chunky tomato sauce in two lines down the length of the pizza. Let it sit 5 minutes before slicing.

For food safety, any meat toppings (like pepperoni or sausage) should be cooked to a safe minimum internal temperature of 165°F (74°C) for poultry or 160°F (71°C) for ground meats, checked with a food thermometer. Leftovers should be refrigerated within 2 hours and can be stored for 3–4 days.

Frequently Asked Questions

Is Detroit style pizza actually from Detroit?

Yes, it originated in Detroit in the 1940s at Buddy’s Rendezvous, which is still operating. The style was inspired by the square steel pans used in the auto industry to hold small parts. It remained a local specialty for decades before gaining national attention in the 2010s.

What is brick cheese and where can I buy it?

Brick cheese is a semi-soft, mild cheese originally made in Wisconsin. It has a slightly tangy, buttery flavor and melts exceptionally well. It’s available at some specialty cheese shops or online. If you can’t find it, a blend of 70% low-moisture mozzarella and 30% sharp cheddar is a good substitute, though it won’t brown exactly the same.

Why is the sauce on top instead of under the cheese?

That’s the traditional method. The sauce is added after baking so it stays bright and uncooked, providing a fresh tomato flavor that cuts through the richness of the cheese and oil. It also prevents the crust from becoming soggy.

Can I make Detroit style pizza without a special pan?

You can use a 9×13-inch (23×33 cm) metal baking pan, but the results won’t be identical. The blue steel pan is dark and conducts heat well, creating a crispier crust. A standard aluminum pan will work, but you may need to increase the baking time slightly and preheat the pan in the oven to get a good bottom crust.

Is Detroit style pizza healthier than other pizzas?

Not necessarily. It’s higher in calories and fat than thin-crust styles because of the generous cheese and oil. However, it’s lower in calories than Chicago deep dish per slice. The nutritional content varies widely based on toppings and portion size.

What’s the best way to reheat Detroit style pizza?

To maintain the crispy crust, reheat in a skillet or on a baking sheet in a 400°F (200°C) oven for 5–7 minutes. Avoid microwaving, which makes the crust soggy. If you’re in a hurry, a toaster oven works well too.

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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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