Detroit-style pizza is a thick, rectangular pie with a crispy, caramelized cheese edge, a soft, airy interior, and sauce on top. While it originated in Detroit, it has found a passionate following in Austin, Texas, where several pizzerias have put their own spin on it. This recipe brings that iconic style home, with a focaccia-like dough, brick cheese (or a substitute), and a robust sauce that makes it a crowd-pleaser.
Ingredients
- For the dough:
- 3 1/2 cups (420 g) bread flour
- 1 tsp (5 g) instant yeast
- 1 1/2 tsp (9 g) salt
- 1 1/2 cups (355 ml) warm water (about 105°F/40°C)
- 1 tbsp (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (28 oz / 794 g) crushed tomatoes
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) sugar
- Salt to taste
- For the toppings:
- 8 oz (227 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
- 4 oz (113 g) pepperoni slices
- 1/2 cup (75 g) sliced black olives (optional)
- 1/2 cup (60 g) sliced mushrooms (optional)
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil, and stir until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. The dough will be sticky; add a little flour if needed.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
- Prepare the pan: While the dough rises, pour about 2 tablespoons (30 ml) of olive oil into a 9×13-inch (23×33 cm) metal pan (a well-seasoned cast iron skillet also works). Spread the oil all over the bottom and sides.
- Shape the dough: After the rise, transfer the dough to the oiled pan. Gently press it out to the edges, being careful not to deflate it too much. If it resists, let it rest for 10 minutes, then continue pressing. Cover and let it rise for another 30 minutes, until puffy.
- Make the sauce: While the dough does its second rise, make the sauce. In a small saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the crushed tomatoes, oregano, sugar, and salt. Bring to a simmer and cook for 15 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C).
- Assemble the pizza: Sprinkle the shredded cheese evenly over the dough, making sure to go all the way to the edges (the cheese that touches the pan will become crispy). Arrange the pepperoni and any other toppings over the cheese.
- Add the sauce: Spoon the sauce in three stripes lengthwise over the pizza, leaving some cheese visible. You don’t need to cover the whole surface; the sauce will spread slightly as it bakes.
- Bake: Place the pan on the hot rack and bake for 15-20 minutes, until the cheese is bubbling and the edges are dark brown and crispy. The internal temperature of the pizza should reach at least 165°F (74°C) for food safety, though the crust will be well above that.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Use a spatula to loosen the edges, then slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Cheese substitute: If you can’t find brick cheese, use a 50/50 blend of low-moisture mozzarella and Monterey Jack. This will give you a similar flavor and melt, though the crispy edges may be slightly less pronounced.
- Pan matters: A dark, non-stick metal pan is ideal for getting the crispy, fried bottom. If you only have a glass or ceramic dish, reduce the oven temperature to 450°F (232°C) and expect a softer crust.
- Don’t overload: Resist the urge to pile on too many toppings. The dough is delicate, and too much weight will make it dense and soggy.
- Make ahead: You can make the dough a day ahead and let it rise slowly in the refrigerator. The next day, bring it to room temperature for 30 minutes before shaping.
Serving Suggestions
Serve this pizza as a main course with a simple green salad dressed with lemon and olive oil. It also pairs well with a cold beer or a light red wine like a Chianti. For a game-day spread, cut it into small squares and serve with ranch or blue cheese dressing for dipping.
Variations
- Vegetarian: Skip the pepperoni and add roasted bell peppers, caramelized onions, and artichoke hearts.
- Spicy: Add sliced jalapeños and a drizzle of hot honey after baking.
- BBQ Chicken: Replace the tomato sauce with BBQ sauce, and top with cooked chicken and red onion.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place the slices in a skillet over medium heat for 2-3 minutes, then add a few drops of water and cover for another minute to melt the cheese. Alternatively, reheat in a 375°F (190°C) oven for 10 minutes. Avoid the microwave, which will make the crust soggy.
Frequently Asked Questions
What is brick cheese and where can I find it? Brick cheese is a mild, creamy cheese that melts beautifully and is traditional for Detroit-style pizza. It can be hard to find outside of the Midwest; check specialty cheese shops or online. If you can’t find it, the mozzarella/Monterey Jack blend works well.
Can I use a standard sheet pan? Yes, any 9×13-inch (23×33 cm) metal pan will work. The key is to use a dark, non-stick pan to get a crispy bottom. If you use a lighter pan, the crust may not brown as well.
Why is the sauce on top? That’s the signature of Detroit-style pizza. The sauce on top keeps the crust crispy and prevents the toppings from making it soggy. It also provides a nice contrast to the rich cheese.
Can I freeze the dough? Yes, after the first rise, punch it down and wrap it tightly in plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight, then proceed with shaping and second rise.
Why is my cheese not crispy? The crispy edges come from cheese melting against the hot oiled pan. Make sure you press the cheese all the way to the edges, and that your oven is hot enough (500°F/260°C). Also, don’t use a glass pan, as it won’t get hot enough.
Can I make this gluten-free? Yes, you can use a gluten-free bread flour blend. The dough will be stickier, so add a little extra flour if needed. The baking time may also be slightly shorter, so start checking at 12 minutes.
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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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