Detroit-Style Pizza: What It Is & How to Spot It

Detroit-style pizza is a rectangular, thick-crusted pizza baked in a dark, steel pan, known for its crispy, cheese-crusted edges and airy, focaccia-like interior. It originated in Detroit, Michigan, in the mid-20th century and is typically served as a square-cut pie. The defining features are the order of toppings (sauce on top of the cheese) and the caramelized cheese that runs up the sides of the pan.

Origin and History

Detroit-style pizza was created in 1946 at Buddy’s Rendezvous (now Buddy’s Pizza) in Detroit. The founder, Gus Guerra, used a square steel pan originally intended for holding small machine parts in the auto industry. The pan’s high sides and dark, heat-conductive metal were ideal for creating a crispy, fried crust. The style remained largely regional for decades, but gained national attention in the 2010s as chains like Little Caesars and Jet’s Pizza popularized it, and independent pizzerias across the U.S. began offering their own versions.

Defining Characteristics

What sets Detroit-style apart from other pizzas is not just the shape but the construction. The dough is a high-hydration, yeasted dough similar to focaccia, pressed into a heavily oiled pan. The cheese—usually a blend of mozzarella and a mild cheddar or brick cheese—is spread edge-to-edge, right up to the corners of the pan. Toppings like pepperoni are placed directly on the dough, under the cheese. The sauce, typically a simple crushed tomato sauce, is spooned in two or three stripes on top of the cheese after baking. This layering ensures the crust stays crisp, the cheese caramelizes against the hot pan, and the sauce remains bright and not soggy.

How It’s Made: Step-by-Step

Making Detroit-style pizza at home is straightforward but requires a specific pan (or a close substitute). Here’s the basic process:

Dough: Mix flour, water, yeast, salt, and a little olive oil. Use a high-protein flour (bread flour) for structure. Let it rise until doubled, then punch down.
Pan: Use a 10×14-inch dark steel pan (or two 8×10-inch pans). Generously coat the bottom and sides with olive oil or vegetable oil. Press the dough into the pan, making sure it reaches the corners. Let it rest and rise again for 30–60 minutes.
Cheese: Grate a mix of low-moisture mozzarella and cheddar or brick cheese. Sprinkle it evenly over the dough, all the way to the edges and corners. The cheese should touch the pan’s sides.
Toppings: Add any toppings (pepperoni, sausage, vegetables) directly on the cheese, not under it.
Bake: Bake at 500°F (260°C) for 12–15 minutes, until the edges are dark brown and the cheese is bubbly and caramelized. The cheese will create a crispy frico rim.
Sauce: After baking, spoon a chunky tomato sauce in two or three stripes across the top. Return to the oven for 1–2 minutes to warm the sauce, or serve immediately with cold sauce.
Slice: Cut into squares. The corner pieces are prized for their extra crunch.

Key Ingredients and Substitutions

The traditional cheese is Wisconsin brick cheese, a mild, creamy cheese that melts well and browns nicely. It can be hard to find outside the Midwest. A practical substitute is a 50/50 blend of low-moisture mozzarella and white cheddar. This will give a similar melt and flavor, though slightly sharper. The sauce is usually a simple uncooked crushed tomato sauce with salt, oregano, and garlic. For the pan, a dark, non-stick steel pan is best. If you don’t have one, a regular 9×13-inch metal baking pan will work, but the crust will be less crispy. Avoid glass pans, as they don’t conduct heat as well.

Common Problems and How to Avoid Them

One common issue is a soggy center. This happens if the dough is too thick or the sauce is added before baking. Always bake the pizza with sauce on top, not under the cheese. Another problem is the crust not crisping. Use a dark pan, preheat it slightly, and don’t skimp on oil. If the cheese burns before the dough is done, lower the oven temperature to 475°F (245°C) and bake longer. Also, let the pizza rest for 5 minutes after baking before slicing; this allows the cheese to set and prevents the toppings from sliding off.

Detroit-Style vs. Sicilian vs. Chicago Deep-Dish

Detroit-style is often confused with Sicilian pizza, but they are different. Sicilian pizza has a thicker, breadier crust and is usually baked in a sheet pan with sauce and cheese on top. Chicago deep-dish has a tall, buttery crust that is more like a pie, with cheese on the bottom, toppings in the middle, and a thick tomato sauce on top. Detroit-style is distinct because of its crispy, fried bottom, the cheese that caramelizes on the pan’s edges, and the sauce stripes on top. The dough is also lighter and airier than deep-dish.

Cost and Where to Buy

Making Detroit-style pizza at home is cost-effective. A basic dough costs under $1, and cheese and toppings add maybe $5–$8. If you buy a pan, expect to pay $15–$30 for a good steel pan. If you order from a pizzeria, a large Detroit-style pizza typically costs $15–$25, depending on toppings and location. National chains like Little Caesars and Jet’s Pizza offer it at lower prices, while independent pizzerias may charge more for artisanal versions.

Frequently Asked Questions

What makes Detroit-style pizza different from regular pizza? The main differences are the shape (rectangle), the thick, airy crust, the cheese that goes edge-to-edge and caramelizes on the pan, and the sauce being added on top after baking.

Can I make Detroit-style pizza without a special pan? Yes, you can use a 9×13-inch metal baking pan. The crust will be slightly less crispy, but it will still work. Avoid glass pans.

Is Detroit-style pizza healthy? Like most pizzas, it’s not a health food. It’s high in carbs, fat, and sodium. However, you can make it lighter by using less cheese and more vegetables.

Why is the cheese on the edges so dark? That’s the caramelized cheese that touches the hot pan. It’s a signature of Detroit-style pizza, and it’s meant to be crispy and slightly browned, not burnt.

What is the best cheese for Detroit-style pizza? Traditional brick cheese is ideal, but a mix of low-moisture mozzarella and white cheddar is a great substitute.

How do I reheat leftover Detroit-style pizza? The best way is in a skillet or on a baking sheet in a 350°F (175°C) oven for 5–7 minutes. This revives the crispiness. Avoid microwaving, as it makes the crust soggy.

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).