Detroit-style pizza is a square, thick-crusted pizza born in Detroit, Michigan, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. It’s baked in a deep, rectangular steel pan, and the cheese is spread all the way to the edges so it crisps up against the hot pan. This recipe delivers that signature combination of a crunchy, buttery crust, tangy sauce, and loads of cheese, all in your home oven.
Ingredients
- 3 1/2 cups (440 g) bread flour, plus more for dusting
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 2 teaspoons (6 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 teaspoon (5 g) sugar
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- 12 oz (340 g) brick mozzarella cheese, cut into 1/2-inch cubes
- 1 cup (240 ml) canned crushed tomatoes
- 1 teaspoon (5 ml) olive oil
- 1/2 teaspoon (1 g) dried oregano
- 1/2 teaspoon (1 g) garlic powder
- 1/4 teaspoon (0.5 g) salt
- 1/4 cup (25 g) grated Parmesan cheese
- Optional toppings: pepperoni, cooked sausage, mushrooms, or sliced onions
Instructions
- Make the dough: In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy. Add the flour and salt, and stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-6 minutes. The dough should be soft and slightly sticky.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (or similar) deep, rectangular steel pan (or a cast iron skillet) with olive oil, making sure the bottom and sides are well covered. Use about 2 tablespoons of oil.
- Shape the dough: Transfer the risen dough to the pan and press it out to cover the bottom, pushing it into the corners. If it springs back, let it rest for 10 minutes and then continue. Cover and let rise for 30-45 minutes, until puffy.
- Preheat the oven: Place an oven rack in the lower third position and preheat the oven to 475°F (245°C).
- Make the sauce: In a small bowl, combine the crushed tomatoes, 1 teaspoon olive oil, oregano, garlic powder, and salt. Set aside.
- Add the cheese: Scatter the cubed mozzarella evenly over the dough, right up to the edges. The cubes should touch the pan sides. This is what creates the crispy frico edges.
- Add toppings (optional): Place your desired toppings over the cheese. Do not add the sauce yet.
- Bake: Place the pan in the oven and bake for 12-15 minutes, until the cheese is melted and the edges are dark brown and crispy. The bottom should be golden and crisp.
- Add the sauce: Remove the pizza from the oven and immediately spoon the sauce in three or four stripes lengthwise over the hot pizza. Do not spread it all the way to the edges.
- Finish and serve: Sprinkle the Parmesan over the top. Let the pizza rest for 5 minutes, then use a spatula to loosen the edges and slide it onto a cutting board. Cut into squares and serve hot.
Tips
- Use a proper pan: A blue steel or cast iron pan is ideal, but a heavy-duty 9×13-inch baking pan works. Avoid thin, non-stick pans that may warp at high heat.
- Don’t skip the oil: The generous oil in the pan is what fries the crust and creates that crispy bottom. Use a neutral oil like olive or canola.
- Cube the cheese: Cubed mozzarella melts more evenly and creates a more textured, crispy edge than shredded cheese. If you only have shredded, use it, but the edges won’t be as dramatic.
- Add sauce after baking: This is the traditional method. The sauce stays bright and fresh, and the crust stays crisp. If you prefer a cooked sauce, you can add it before baking, but the crust may become soggy.
Serving Suggestions
Serve the pizza hot, cut into squares, with a side of ranch dressing or a simple green salad. It pairs well with a cold beer or a sparkling water with lemon. For a heartier meal, serve alongside a bowl of Italian wedding soup or a Caesar salad.
Variations
- Meat lovers: Add cooked Italian sausage, pepperoni, and bacon pieces over the cheese before baking.
- Veggie: Sauté mushrooms, bell peppers, and onions, then scatter over the cheese. Add fresh arugula after baking.
- Spicy: Drizzle hot honey or sprinkle red pepper flakes over the finished pizza.
- Different cheese: Mix in some provolone or use a blend of mozzarella and cheddar for a sharper flavor.
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 375°F (190°C) oven for 5-8 minutes, or until the bottom is crisp again. You can also reheat in a skillet over medium heat for a few minutes per side. Avoid microwaving, as it will make the crust soggy. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 10-12 minutes.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After the first rise, punch it down, wrap it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before pressing into the pan.
Why is my crust not crispy? This is usually due to too little oil in the pan, or the oven not being hot enough. Make sure the pan is well coated with oil and that you bake at a high temperature (475°F/245°C or higher). Also, avoid adding sauce before baking.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy and airy. Bread flour has higher protein, which gives the structure that Detroit-style pizza is known for. If using all-purpose, you may need to reduce the water slightly.
What if I don’t have a 9×13-inch pan? You can use a cast iron skillet, a jelly roll pan, or any deep, oven-safe pan. Adjust the baking time as needed; a wider pan will make a thinner crust and bake faster.
How do I get the cheese to caramelize? The cheese must touch the hot oiled pan. Make sure you press the cheese cubes right up to the edges of the pan, and don’t be afraid to let them brown. That dark, crispy edge is the signature.
Is this the same as Sicilian pizza? No. Sicilian pizza is often made with a thicker, softer crust and has the sauce on top, but it lacks the crispy cheese edges and the use of brick cheese. Detroit-style is distinct for its pan-fried crust and cheese-to-the-edge method.
Related
- Chicken Breast on Blackstone Griddle: Perfect Every Time
- Chicken Breast Nutrients: Complete Guide
- Chicken Breast Nutrition 100g: Calories & Macros
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).