Mary Berg’s Detroit-style pizza is a beloved Canadian take on the Motor City classic, featuring a thick, airy focaccia-like crust with a crispy, cheesy edge, topped with a vibrant tomato sauce and generous cheese. This recipe delivers the signature square pan pizza with a caramelized cheese crust and a soft, chewy interior, perfect for a satisfying homemade meal. It works because it uses a high-hydration dough that is par-baked before topping, ensuring a fully cooked crust and perfectly melted toppings.
Ingredients
- For the dough: 2 ¾ cups (350 g) bread flour, plus more for dusting
- 1 teaspoon (6 g) instant yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 1 ½ cups (355 ml) lukewarm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) olive oil, for the bowl
- For the sauce: 1 can (15 oz / 425 g) crushed tomatoes
- 2 tablespoons (30 ml) olive oil
- 1 clove garlic, minced
- 1 teaspoon (5 g) dried oregano
- ½ teaspoon (3 g) sugar (optional)
- Salt and black pepper to taste
- For the toppings: 3 cups (340 g) shredded low-moisture mozzarella cheese
- ¼ cup (25 g) grated Parmesan cheese
- Optional: pepperoni, cooked Italian sausage, or sautéed mushrooms
Instructions
- Make the dough: In a large bowl, whisk together the bread flour, yeast, and salt. Add the lukewarm water and 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 10 minutes.
- Stretch and fold: After resting, perform a series of stretch and folds. With wet hands, grab one side of the dough, stretch it up and over to the opposite side, and press down. Rotate the bowl a quarter turn and repeat. Do this 4 times total. Cover and let rest for 15 minutes. Repeat the stretch and fold process once more.
- Bulk ferment: Cover the bowl and let the dough rise at room temperature for 2 hours, or until doubled in size. Alternatively, you can refrigerate the dough for up to 24 hours for more flavor.
- Prepare the pan: While the dough rises, generously grease a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel) with olive oil or butter. Ensure the sides are well coated, as this creates the crispy cheese edge.
- Shape the dough: Transfer the risen dough to the prepared pan. Using your fingertips, gently press the dough out to the edges, stretching it to fill the pan. If the dough resists, let it rest for 10 minutes and then continue. Cover the pan with plastic wrap and let it proof for 30 minutes.
- Make the sauce: While the dough proofs, combine the crushed tomatoes, olive oil, minced garlic, oregano, sugar (if using), and a pinch of salt and pepper in a small saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
- Preheat the oven: Place a 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 to preheat as well.
- Par-bake the crust: Once the dough has proofed, bake it (without toppings) for 5-7 minutes, until it is just set and lightly golden but not fully cooked. This step ensures the crust is cooked through before the cheese and sauce go on.
- Add the cheese and sauce: Remove the par-baked crust from the oven. Sprinkle the shredded mozzarella evenly over the crust, pushing it right to the edges to create the caramelized frico. Then spoon the sauce in three stripes lengthwise over the cheese. Sprinkle with Parmesan and any optional toppings.
- Bake the pizza: Return the pizza to the oven and bake for 12-15 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. The internal temperature of the pizza should reach 165°F (74°C) as per USDA FSIS safe minimum for leftovers, but since this is a fresh pizza, it will be well above that.
- Rest and serve: Let the pizza cool in the pan for 5 minutes. Run a spatula around the edges to release the crispy cheese, then slide the pizza onto a cutting board. Slice and serve.
Tips
- Use a metal pan: A dark, heavy metal pan (like a blue steel pan) conducts heat best and creates the crispy, golden crust. Avoid glass or ceramic, which don’t conduct heat as well.
- Don’t skip the par-bake: This step is crucial to avoid a soggy crust, especially with a high-hydration dough. It also helps the cheese and sauce cook evenly.
- Push cheese to the edges: The hallmark of Detroit-style pizza is the crispy, caramelized cheese rim. Make sure the mozzarella touches the pan’s edges to achieve that frico.
- Let the dough rest: If the dough is too elastic to stretch to the pan’s edges, let it rest for 10-15 minutes before trying again. This relaxes the gluten and makes it easier to shape.
Serving Suggestions
Serve this Detroit-style pizza hot, straight from the pan, cut into squares. It’s a hearty main dish that pairs well with a simple green salad dressed with lemon vinaigrette, or with a side of roasted vegetables. For a fun twist, serve with a side of ranch dressing or hot honey for dipping.
Variations
- Classic Pepperoni: Add a layer of pepperoni slices under the cheese (so they crisp up) or on top of the sauce.
- Margherita Style: Use fresh mozzarella slices instead of shredded, and add fresh basil leaves after baking.
- BBQ Chicken: Substitute the tomato sauce with BBQ sauce and top with cooked chicken, red onion, and cilantro.
- Vegetarian: Load up with sautéed mushrooms, bell peppers, and red onions.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until the cheese is melted and the crust is crispy. You can also reheat in a skillet over medium heat with a lid for a few minutes. 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 and airy. Bread flour has a higher protein content, which helps develop gluten and structure.
Can I make the dough ahead of time? Absolutely. After the bulk ferment, you can refrigerate the dough for up to 24 hours. Just let it come to room temperature before shaping and proofing.
Why is my crust not crispy? Make sure you are using a metal pan and that the oven is fully preheated. Also, don’t overload with sauce; the par-bake step is essential for a crispy bottom.
What is the best cheese for Detroit-style pizza? Low-moisture mozzarella is the standard, as it melts well and gets that nice brown crust. You can also mix in some brick cheese or cheddar for extra flavor.
Can I freeze the baked pizza? Yes, you can freeze the fully baked pizza. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 15-20 minutes.
Do I need a special pan? A 9×13-inch metal baking pan works well. If you have a dedicated Detroit-style pan, even better, but it’s not required.
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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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