Screamin Sicilian Detroit Style Pizza Recipe

This Screamin Sicilian-inspired Detroit-style pizza brings the crispy, cheesy, and utterly indulgent experience of the frozen favorite to your home kitchen. It features a thick, airy focaccia-like crust with a caramelized cheese edge, topped with a vibrant, herbaceous sauce and a generous layer of brick cheese. The key to its magic is the combination of a high-hydration dough and a well-seasoned steel pan, which creates that signature crispy, golden-brown crust that is impossibly soft and chewy inside.

Ingredients

For the dough: 3 ½ cups (440 g) bread flour, plus more for dusting
1 ½ cups (355 ml) warm water (110°F/43°C)
2 ¼ teaspoons (7 g) instant yeast (one packet)
1 teaspoon (5 g) sugar
1 ½ teaspoons (9 g) fine sea salt
2 tablespoons (30 ml) olive oil, plus more for the pan
For the sauce: 1 can (15 oz / 425 g) crushed tomatoes
2 tablespoons (30 ml) olive oil
2 cloves garlic, minced
1 teaspoon (2 g) dried oregano
1 teaspoon (2 g) dried basil
½ teaspoon (1 g) red pepper flakes (optional)
1 teaspoon (5 g) sugar
Salt to taste
For the toppings: 12 oz (340 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
½ cup (75 g) sliced pepperoni (optional)
1 teaspoon (2 g) dried Italian seasoning (for the crust edge)

Instructions

Make the dough: In a large bowl, combine the warm water, sugar, and instant yeast. Let sit for 5 minutes until frothy. Add the bread flour and salt. Mix with a wooden spoon or your hands until a shaggy dough forms. Add the olive oil and continue mixing until the dough is smooth and slightly sticky, about 3 minutes. (You can also use a stand mixer with a dough hook on medium-low speed for 5 minutes.)
First rise: Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Prepare the pan: While the dough rises, generously coat a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel) with olive oil, making sure the bottom and corners are well covered. This is essential for the crispy, fried crust effect.
Shape the dough: Once risen, transfer the dough to the oiled pan. Using your fingertips, gently press the dough out to the edges. If it springs back, let it rest for 10 minutes, then continue. The dough should be about 1 inch (2.5 cm) thick and reach the corners.
Second rise: Cover the pan with plastic wrap and let the dough rise again for 30-45 minutes, until puffy and slightly risen.
Make the sauce: While the dough is rising, heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the crushed tomatoes, oregano, basil, red pepper flakes (if using), sugar, and salt. Simmer for 10 minutes, then remove from heat and set aside.
Preheat the oven: About 20 minutes before baking, place a rack in the upper third of the oven and preheat to 500°F (260°C).
Assemble the pizza: Sprinkle the shredded brick cheese (or cheese blend) evenly over the dough, right to the very edges. If using pepperoni, place the slices on top of the cheese. Then, spoon the sauce in three or four long stripes or dollops evenly over the cheese—do not spread it all the way to the edges.
Bake: Place the pan in the oven and bake for 12-15 minutes, until the cheese is melted and bubbly and the edges are deeply browned and crispy. If the top is browning too fast, tent loosely with foil. The cheese edges should be caramelized and dark golden.
Finish and serve: Remove from the oven and immediately sprinkle with Italian seasoning. Let cool in the pan for 5 minutes, then use a spatula to loosen the edges and slide the pizza onto a cutting board. Slice into squares and serve hot.

Tips

Use brick cheese: If you can find Wisconsin brick cheese, use it—it’s the traditional choice. If not, a blend of 60% low-moisture mozzarella and 40% Monterey Jack works perfectly. Do not use fresh mozzarella; it’s too watery.
Don’t skimp on the oil: The generous amount of olive oil in the pan is what creates the crispy, fried bottom and edges. Use a good quality olive oil and make sure the entire pan is coated.
Let the dough rest: If the dough resists stretching, let it rest for 10-15 minutes. This relaxes the gluten and makes it much easier to spread without tearing.
Check the bottom: The pizza is done when the internal temperature reaches 200°F (93°C) in the center, but the best indicator is a deep golden-brown, almost caramelized edge on the cheese and a crisp, browned bottom. If the bottom isn’t browned, bake for a few more minutes.

Serving Suggestions

Serve this Detroit-style pizza as a hearty main dish with a crisp green salad dressed with a simple vinaigrette. It also pairs wonderfully with a side of roasted vegetables or a bowl of minestrone soup. For a game-day spread, cut into squares and serve with celery sticks and a blue cheese dipping sauce—a nod to the classic Buffalo-style pairing.

Variations

Meat Lover’s: Add cooked Italian sausage, bacon, or ham along with the pepperoni.
Veggie Delight: Sauté mushrooms, bell peppers, and onions before adding them to the pizza. Roasted cherry tomatoes also work well.
Spicy: Add sliced jalapeños and use hot honey drizzled over the top after baking.
White Pizza: Omit the tomato sauce and instead dollop with ricotta mixed with garlic and herbs, then top with mozzarella.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices directly on an oven rack or on a baking sheet at 400°F (200°C) for 5-7 minutes, until the cheese is bubbly and the crust is crisp again. For a quicker option, use a toaster oven or a skillet over medium heat with a lid for 3-4 minutes. Avoid microwaving, as it will make the crust soggy.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour, but the crust will be slightly less chewy and have a bit less structure. Bread flour has a higher protein content, which gives the dough more gluten development and a better rise.

What is brick cheese and where can I find it? Brick cheese is a mild, tangy, and creamy cheese that is essential for authentic Detroit-style pizza. It’s often available at specialty cheese shops or online. If you can’t find it, a mix of low-moisture mozzarella and Monterey Jack is a good substitute, though the flavor will be slightly different.

Why is my crust not crispy on the bottom? This is usually due to not using enough oil in the pan or not baking at a high enough temperature. Make sure your pan is well-oiled, including the corners, and that your oven is fully preheated to 500°F (260°C). Also, avoid using a non-stick pan, as it doesn’t conduct heat as well as a steel or cast-iron pan.

Can I make the dough ahead of time? Absolutely. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, let the dough come to room temperature for about 30 minutes, then proceed with shaping and the second rise.

Can I freeze the baked pizza? Yes, you can freeze the fully baked and cooled pizza. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. To reheat from frozen, place it in a 400°F (200°C) oven for 10-12 minutes, or until heated through.

How do I know when the pizza is done? The cheese should be fully melted and starting to brown in spots, and the edges of the crust should be a deep golden brown. The bottom of the crust should be crisp and browned. You can also check the internal temperature with an instant-read thermometer—it should read at least 200°F (93°C).

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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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