Renaissance Detroit Style Pizza Recipe

Detroit-style pizza is a square, thick-crusted pizza with a crispy, cheesy edge and a light, airy interior. This version, inspired by the Renaissance era of the style, uses a high-hydration dough that bakes in a well-oiled steel pan, creating the signature frico crust. It’s a foolproof recipe that delivers a professional-quality pie at home, with a tangy sauce and brick cheese that melts into the crust.

Ingredients

2 ½ cups (300 g) bread flour, plus more for dusting
1 tsp (4 g) instant yeast
1 ½ tsp (6 g) fine sea salt
1 cup (240 ml) warm water (110°F/43°C)
1 tbsp (15 ml) olive oil, plus 2 tbsp (30 ml) for the pan
1 can (14 oz / 400 g) crushed tomatoes
2 cloves garlic, minced
1 tsp (5 g) sugar
½ tsp (2 g) dried oregano
8 oz (225 g) brick cheese, shredded (or a mix of low-moisture mozzarella and Monterey Jack)
2 oz (55 g) pepperoni slices (optional)

Instructions

Make the dough: In a large bowl, combine the bread flour, yeast, and salt. Add the warm water and 1 tbsp (15 ml) olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. The dough will be sticky; use a bench scraper if needed.
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 1 ½ hours, or until doubled in size.
Prepare the pan: Pour 2 tbsp (30 ml) olive oil into a 9×13-inch (23×33 cm) metal baking pan (or two 8-inch/20 cm square pans). Use your hands to spread the oil over the bottom and up the sides. Place the risen dough in the pan and gently press it out to the edges. If it springs back, let it rest for 10 minutes, then continue pressing. Cover and let rise for 30 minutes.
Make the sauce: While the dough rises, combine the crushed tomatoes, minced garlic, sugar, and oregano in a small saucepan. Simmer over medium-low heat for 10 minutes, until slightly thickened. Season with salt and pepper to taste. Set aside to cool.
Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C).
Top the pizza: Sprinkle the shredded brick cheese evenly over the dough, right up to the edges—this will create the crispy frico crust. Arrange the pepperoni slices (if using) over the cheese. Spoon the sauce in three or four stripes lengthwise over the top, leaving some cheese visible.
Bake: Place the pan on the upper rack and bake for 15-18 minutes, until the edges are dark brown and bubbling and the cheese is melted and golden. The internal temperature of the pizza should reach at least 165°F (74°C) if checked with a food thermometer, as per USDA FSIS guidelines for reheated or cooked dishes.
Rest and serve: Remove the pan from the oven and let it rest for 5 minutes. Use a spatula to loosen the edges, then slide the pizza onto a cutting board. Slice and serve immediately.

Tips

Use the right pan: A dark, non-stick steel pan gives the best crust. If you only have a glass or ceramic pan, reduce the oven temperature to 475°F (245°C) and bake slightly longer, as glass conducts heat differently.
Brick cheese substitute: Brick cheese is tangy and melty, but if you can’t find it, use a 50/50 blend of low-moisture mozzarella and Monterey Jack. This will be less tangy but still delicious.
Don’t over-sauce: The sauce is meant to be sparse—too much will make the crust soggy. Three stripes is the classic look.
Let the dough rest: If the dough keeps shrinking when you press it into the pan, let it rest for 10 minutes. This relaxes the gluten and makes it easier to spread.

Serving Suggestions

Serve this pizza hot, straight from the oven, cut into squares (not wedges). It’s great on its own, or with a side of pickled peppers, a simple green salad, or a bowl of marinara for dipping the crust. For a full meal, pair with a light Italian-style soup or a charcuterie board.

Variations

Veggie: Sautéed mushrooms, caramelized onions, and roasted red peppers.
Spicy: Add hot honey or chili flakes after baking.
Meat lover’s: Add cooked Italian sausage or bacon along with the pepperoni.
White pizza: Skip the tomato sauce and use a garlic-ricotta mixture, then top with fresh herbs after baking.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a dry skillet over medium heat for 2-3 minutes, then add a few drops of water and cover for 1 minute to re-crisp the bottom and melt the cheese. Alternatively, reheat in a 400°F (200°C) oven for 5-7 minutes. Avoid the microwave, which makes the crust rubbery.

Frequently Asked Questions

Can I make the dough ahead of time? Yes, after the first rise, punch down the dough and refrigerate it for up to 24 hours. Let it come to room temperature for 30 minutes before pressing into the pan.

Why is my crust not crispy? The pan needs enough oil—don’t skimp. Also, make sure your oven is fully preheated and you’re using the upper rack to get the bottom heat.

Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy. Bread flour has more protein, which gives the characteristic Detroit-style crumb.

Is brick cheese necessary? No, but it’s traditional. If you can’t find it, the mozzarella/Monterey Jack blend works well. You can also add a little cheddar for extra tang.

Can I freeze the baked pizza? Yes, wrap cooled slices in foil and 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 a metal pan? A cast-iron skillet or a disposable aluminum pan works. Just make sure it’s at least 2 inches (5 cm) deep to hold the dough.

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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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