Detroit-style pizza is a square, thick-crusted pizza born in Detroit, known for its crispy, caramelized cheese edges and airy, focaccia-like crumb. This Ann Arbor-inspired version uses a high-hydration dough baked in a seasoned steel pan, topped with Wisconsin brick cheese (or a substitute) and a tangy tomato sauce. It delivers the signature crunch and chewy interior that makes this regional favorite so beloved.
Ingredients
- For the dough:
- 3 ½ cups (420 g) bread flour
- 1 ½ cups (360 ml) warm water (110°F/43°C)
- 2 teaspoons (6 g) instant yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 1 tablespoon (15 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
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon sugar (optional)
- Salt to taste
- For the toppings:
- 12 oz (340 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
- 20–24 slices pepperoni (or your favorite toppings)
- Grated Parmesan for finishing (optional)
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Let it rest for 5 minutes.
- Knead: Turn the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. The dough will be sticky; resist adding too much flour. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 ½ to 2 hours, until doubled.
- Prepare the pan: Generously coat a 9×13-inch (or 10×14-inch) seasoned steel pan or dark nonstick pan with olive oil. Transfer the dough to the pan and gently stretch it to the edges. If it springs back, let it rest 10 minutes, then stretch again. Cover and let rise for 1 hour.
- Preheat the oven: Place a rack in the middle and preheat to 500°F (260°C). If you have a baking steel, place it on the rack.
- Make the sauce: In a small bowl, stir together the crushed tomatoes, olive oil, oregano, garlic powder, sugar (if using), and salt. Set aside.
- Top the pizza: Sprinkle the shredded cheese evenly over the dough, right to the edges (the edges will get crispy). Arrange the pepperoni on top.
- Bake: Place the pan on the hot steel or directly on the middle rack. Bake for 12–15 minutes, until the cheese is bubbly and the edges are deeply browned and caramelized. The crust should reach an internal temperature of 200°F (93°C) for a fully baked interior.
- Finish and serve: Remove from the oven and immediately spoon the sauce in three strips over the top (or spread it all over if you prefer). Sprinkle with Parmesan if desired. Let rest for 5 minutes, then use a spatula to lift the pizza out of the pan and cut into squares.
Tips
- Use the right pan: A dark, seasoned steel pan is ideal for the caramelized cheese crust. If using a light aluminum pan, the bottom may not brown as well; you can place the pan directly on a preheated baking steel to compensate.
- Cheese matters: Brick cheese is traditional, but it can be hard to find outside the Midwest. A 50/50 blend of low-moisture mozzarella and Monterey Jack is a good substitute—it melts well and browns nicely.
- Don’t rush the dough: The long rise develops flavor and structure. If you’re short on time, you can use a same-day recipe, but the texture won’t be as airy.
- Sauce on top: Detroit-style pizza traditionally has sauce ladled over the toppings after baking. This keeps the crust crisp and the cheese from getting soggy.
Serving Suggestions
Serve the pizza hot, cut into squares, with a simple green salad dressed with lemon vinaigrette. It also pairs well with a craft beer or a sparkling water with lemon. For a heartier meal, serve alongside roasted vegetables or a bowl of minestrone.
Variations
- Vegetarian: Skip the pepperoni and add roasted mushrooms, caramelized onions, or sliced bell peppers before baking.
- Spicy: Add a drizzle of hot honey or sprinkle with red pepper flakes after baking.
- Meat lovers: Add cooked sausage, bacon, or ham along with the pepperoni.
- White pizza: Omit the tomato sauce and instead dollop ricotta and a garlic-herb oil over the cheese before baking.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until the cheese is melted and the crust is crisp. Avoid microwaving, as it makes the crust chewy. For longer storage, freeze the baked pizza (without sauce) for up to 1 month; thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy. Bread flour has more protein, which gives structure and a better rise.
Why is my cheese not browning? The pan must be very hot. Preheat it in the oven for at least 15 minutes, and use full-fat cheese—low-fat cheese doesn’t brown well. Also, make sure the cheese reaches the edges of the pan, so it can caramelize against the hot metal.
Can I make the dough ahead of time? Absolutely. After kneading, place the dough in an oiled bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before stretching into the pan.
Do I need a special pan? A dark, heavy pan works best. You can use a cast-iron skillet or a disposable aluminum pan, but the crust may not be as crispy. If using a light pan, place it on a preheated baking steel.
What if I don’t have brick cheese? Use a combination of low-moisture mozzarella and Monterey Jack. Avoid fresh mozzarella, which has too much moisture and will make the pizza soggy.
Can I freeze the baked pizza? Yes, freeze the fully baked pizza (without sauce) on a baking sheet until solid, then wrap in plastic and foil. Reheat from frozen in a 400°F (200°C) oven for 10–12 minutes.
Related
- Buddy’s Detroit Style Pizza Recipe to Make at Home
- WW Chicken Breast Recipes: 5 Easy, Low-Point Dinners
- Yogurt Marinade for Chicken Breast: Easy Recipe
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).