Detroit-style pizza is a thick, square-cut pizza with a crispy, cheesy edge and an airy, focaccia-like crumb. It’s baked in a rectangular steel pan, which gives the crust its signature crunchy, almost fried bottom and sides. This recipe is designed for home bakers in Adelaide (or anywhere), using readily available ingredients to recreate that iconic Motor City pie with a distinctly Australian twist.
Ingredients
- For the dough:
- 3 ½ cups (440 g) bread flour (or plain flour, see Tips)
- 1 ½ cups (360 ml) warm water (about 110°F / 43°C)
- 2 tsp (10 g) instant yeast
- 1 ½ tsp (9 g) fine salt
- 2 tbsp (30 ml) olive oil, plus extra for the pan
- For the sauce:
- 1 can (400 g) crushed tomatoes
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) sugar
- 1 tsp (5 g) dried oregano
- ½ tsp (3 g) garlic powder
- Salt and black pepper to taste
- For the topping:
- 3 cups (340 g) low-moisture mozzarella, shredded (not fresh mozzarella)
- ¼ cup (25 g) grated parmesan cheese
- Your choice of toppings: pepperoni slices, cooked sausage, mushrooms, olives, etc. (see Variations)
Instructions
- Make the dough: In a large bowl, combine the flour, salt, and yeast. Add the warm water and olive oil. Mix with a spoon or your hands until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5-6 minutes.)
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm spot for 1 to 1 ½ 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 or dark non-stick) with olive oil, making sure the sides are well coated. This is crucial for the crispy, fried edges.
- Shape the dough: Once risen, transfer the dough to the oiled pan. Gently press it out to fill the pan, using your fingertips. If it springs back, let it rest for 10 minutes, then press again. The dough should reach the edges and slightly up the sides.
- Second rise: Cover the pan with plastic wrap and let the dough rise again for about 1 hour, or until it’s puffy and has risen noticeably.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, salt, and pepper in a small saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
- Preheat the oven: Place a rack in the lower third of the oven and preheat to 500°F (260°C). If your oven doesn’t go that high, 475°F (246°C) works, but the bake time will be slightly longer.
- Assemble the pizza: Sprinkle the shredded mozzarella and parmesan evenly over the risen dough, right to the very edges and into the corners. The cheese will melt and create the crispy frico crust. Add your chosen toppings in a single layer, then spoon the sauce in three or four thick stripes lengthwise over the cheese and toppings. Do not spread the sauce fully; the stripes are traditional.
- Bake: Place the pan on the lower rack and bake for 15-20 minutes, until the cheese is bubbling and browned in spots, and the edges are dark and crispy. If the top is browning too fast, tent loosely with foil. The internal temperature of the pizza should reach 165°F (74°C) if you’re checking with a thermometer, per USDA FSIS guidelines for reheated or cooked dishes.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Using a spatula, carefully loosen the edges, then slide the pizza onto a cutting board. Cut into squares (not slices) and serve hot.
Tips
- Use the right pan: A dark, heavy-gauge steel pan is ideal. If you don’t have one, a standard 9×13-inch cake pan will work, but the crust won’t be as crispy. Avoid glass or ceramic, which don’t conduct heat as well.
- Don’t skimp on the cheese: Use low-moisture mozzarella (the kind sold in blocks, not fresh balls). It melts perfectly and browns without becoming watery. Grate it yourself for the best texture.
- Get the dough to the edges: Pressing the dough into the corners and up the sides is essential. This ensures the cheese and sauce reach the edges, creating that iconic crispy frico rim.
- Let it rest: Don’t cut into the pizza immediately. The 5-minute rest allows the cheese to set slightly, so the squares hold their shape when you cut them.
Serving Suggestions
Serve Detroit-style pizza as a main course with a simple green salad dressed with lemon and olive oil. It also makes excellent party food, cut into small squares and served with a side of ranch dressing or hot honey for dipping. For a complete meal, pair it with a cold beer or a light red wine like a Pinot Noir.
Variations
- Classic Pepperoni: The most traditional topping. Use cup-and-char pepperoni if you can find it; it crisps up and forms little cups of oil.
- Veggie Supreme: Sautéed mushrooms, red onion, bell peppers, and black olives. Cook the vegetables first to release excess moisture.
- BBQ Chicken: Swap the tomato sauce for a smoky BBQ sauce, use cooked chicken breast, and add red onion and cilantro after baking.
- Meat Lover’s: Add cooked Italian sausage, bacon bits, and ham along with the pepperoni. Make sure any meat is fully cooked before adding (ground meat to 160°F / 71°C).
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place the squares on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until hot and crispy. You can also reheat in a skillet over medium heat for a few minutes per side. Avoid the microwave, as it makes the crust soggy. Reheat leftovers to an internal temperature of 165°F (74°C) to ensure food safety.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, you can. Bread flour gives a chewier, more structured crumb, but all-purpose flour will still produce a good result. If using all-purpose, you may need to reduce the water slightly, as it absorbs less liquid.
Why is my crust not crispy on the bottom? The most common reasons are a pan that’s too light or not enough oil. Make sure you use a dark, heavy pan and coat it generously with oil. Also, bake on the lower rack to get more direct heat on the bottom.
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. Let it come to room temperature for about 30 minutes before pressing into the pan.
What if I don’t have a 9×13-inch pan? You can use any rectangular metal pan, but adjust the dough and topping amounts accordingly. A larger pan will yield a thinner crust, and a smaller pan a thicker one. You can also make two smaller pizzas in 8×8-inch pans.
Can I freeze the baked pizza? Yes, wrap the cooled, cut squares tightly in foil and freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 15-20 minutes.
Is Detroit-style pizza the same as Sicilian? No, they are different. Sicilian pizza is usually thicker, uses a different dough, and has the sauce spread all the way to the edges. Detroit-style has a lighter, airier dough, cheese to the edges, and sauce in stripes.
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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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