Detroit-style pizza is a thick, rectangular pie with a light, airy interior and a crispy, caramelized cheese crust around the edges, topped with sauce and pepperoni in the signature style. This homemade version recreates the beloved Papa Murphy’s take-and-bake experience, letting you bake a fresh, hot Detroit-style pizza right in your own oven. The key is the pan-baked dough with cheese pushed to the edges, which creates that irresistible crispy frico crust.
Ingredients
- 3 1/2 cups (440 g) bread flour, plus more for dusting
- 1 packet (2 1/4 tsp / 7 g) instant yeast
- 1 1/2 cups (355 ml) warm water (110°F / 43°C)
- 1 tsp (5 g) sugar
- 1 1/2 tsp (9 g) salt
- 2 tbsp (30 ml) olive oil, plus more for the pan
- 4 cups (450 g) shredded low-moisture mozzarella cheese
- 1 cup (240 ml) pizza sauce (or your favorite marinara)
- 4 oz (115 g) sliced pepperoni
- 1/4 cup (25 g) grated Parmesan cheese
- 1 tsp dried oregano (optional)
Instructions
- In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and olive oil, and stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
- While the dough rises, generously coat a 9×13-inch (23×33 cm) metal or cast-iron pan with olive oil, making sure the bottom and sides are well covered.
- Once the dough has risen, transfer it to the oiled pan and press it into the corners, stretching it to fill the pan evenly. If it resists, let it rest for 5 minutes and continue.
- Cover the pan with plastic wrap and let the dough rise for another 30 minutes, until puffy.
- Preheat your oven to 500°F (260°C) with a rack in the lower third.
- After the second rise, push the dough gently to the edges again. Sprinkle the shredded mozzarella all over the dough, making sure to push some cheese right up against the edges of the pan—this will create the crispy frico crust.
- Arrange the pepperoni slices over the cheese, then spoon the pizza sauce in three even strips lengthwise over the top (or spread it evenly if you prefer). Sprinkle with Parmesan and oregano if using.
- Bake for 15–20 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. If the top browns too fast, tent with foil.
- Let the pizza cool in the pan for 5 minutes, then run a spatula around the edges to loosen. Slide onto a cutting board, slice into squares, and serve hot.
Tips
- Use a metal pan: A dark, heavy metal pan (like a blue steel or cast iron) conducts heat best and gives the crispiest crust. Avoid glass or ceramic, which won’t get as hot.
- Cheese to the edge: Don’t be shy with the mozzarella at the edges—it’s what creates the iconic caramelized cheese crust. Use a low-moisture cheese for the best crispiness.
- Don’t over-sauce: Detroit-style pizza traditionally has sauce on top, not under the cheese. Too much sauce can make the pizza soggy. If you prefer sauce under, use less.
- Let it rest: Allow the pizza to cool for at least 5 minutes after baking. This helps the cheese set so the slices hold together when you cut them.
Serving Suggestions
Serve this Detroit-style pizza as a hearty main dish with a simple green salad dressed with vinaigrette to cut through the richness. It also pairs well with roasted vegetables or a bowl of minestrone soup. For a game-day spread, cut into squares and serve with ranch or blue cheese dressing for dipping.
Variations
- Supreme: Add cooked Italian sausage, bell peppers, red onion, and black olives before baking.
- BBQ Chicken: Swap the pizza sauce for BBQ sauce, use cooked chicken breast, and top with red onion and cilantro after baking.
- Veggie: Load up with mushrooms, spinach, artichoke hearts, and sun-dried tomatoes.
- Spicy Honey: After baking, drizzle with hot honey for a sweet-heat kick.
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 in a 400°F (200°C) oven for 5–7 minutes, or until hot and crispy. You can also reheat in a skillet over medium heat, covered, for 3–4 minutes. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but bread flour has more protein, which gives a chewier, more structured crust. All-purpose will work, but the crust will be slightly less airy.
Do I need a special Detroit-style pan? No, a 9×13-inch metal baking pan works perfectly. If you have a cast-iron skillet, that also works great.
Can I make the dough ahead of time? Absolutely. After kneading, place the dough in a covered bowl in the refrigerator for up to 24 hours. Let it come to room temperature for 30 minutes before pressing into the pan.
Why is my cheese not crispy? Make sure you’re using low-moisture mozzarella, and that the cheese touches the pan edges. Also, bake at a high enough temperature—500°F (260°C) is ideal.
Can I freeze the baked pizza? Yes, wrap cooled slices 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 10–12 minutes.
What if I don’t have instant yeast? You can use active dry yeast, but dissolve it in the warm water with the sugar for 5–10 minutes before adding to the flour mixture. The rise time may be slightly longer.
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- Crispy Chicken Breast Tenders Recipe
- Chicken Breast Tray Bake: One-Pan Easy Dinner
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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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