Detroit-style pizza is a rectangular, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like crumb. This recipe recreates the signature style of popular Detroit pizza chains at home, using a high-hydration dough baked in a well-oiled steel pan. The result is a pizza with a crunchy, cheesy crust, a soft interior, and a robust sauce that stands up to the rich toppings.
Ingredients
- For the dough:
- 3 1/4 cups (410 g) bread flour, plus more for dusting
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 2 teaspoons (8 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 2 tablespoons (30 ml) olive oil, plus more for the bowl and pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- Salt and black pepper to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
- 4 oz (115 g) brick or Wisconsin brick cheese, shredded (about 1 cup) – see tips for substitute
- 1/2 cup (75 g) pepperoni slices (optional)
- 1/4 cup (25 g) grated Parmesan cheese
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. Turn out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. The dough will be sticky; use a bench scraper 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 1/2 to 2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel) with 2–3 tablespoons of olive oil, making sure the bottom and sides are well covered. This is essential for the crispy, fried crust.
- Shape the dough: Transfer the risen dough to the oiled pan. Gently press it out to the edges, using your fingertips to dimple the surface. If the dough resists, let it rest for 10 minutes before continuing. Cover and let it rise again for 30–45 minutes, until puffy.
- Make the sauce: While the dough rises, heat 2 tablespoons olive oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10–15 minutes, 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 mozzarella and brick cheese evenly over the dough, all the way to the edges—this is what creates the caramelized frico crust. Arrange the pepperoni on top if using. Spoon the sauce in three thick stripes lengthwise over the cheese (do not spread it fully). Sprinkle with Parmesan.
- Bake: Bake for 15–18 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. The bottom should be golden and crisp when lifted with a spatula. If the top is browning too fast, tent loosely with foil.
- Rest and serve: Let the pizza cool in the pan for 5 minutes. Use a spatula to loosen the edges, then transfer to a cutting board. Slice into rectangles and serve hot.
Tips
- Cheese blend: Authentic Detroit pizza uses brick cheese, which is tangy and melts beautifully. If you can’t find it, use a mix of 3 parts low-moisture mozzarella and 1 part Monterey Jack for a similar flavor and melt.
- Pan matters: A dark, heavy steel pan (like a blue steel pan) gives the best crust. If you only have a light-colored pan, the crust will be less crispy; you can compensate by preheating the pan with oil in the oven for 10 minutes before adding the dough.
- Don’t over-sauce: The sauce goes on top of the cheese in stripes, not under it. This keeps the crust crisp and prevents sogginess.
- Cold rise option: For even more flavor, after the first rise, refrigerate the dough overnight. Let it come to room temperature for 30 minutes before shaping.
Serving Suggestions
Serve this pizza as a main dish with a simple green salad dressed with lemon vinaigrette. It also pairs well with roasted vegetables or a bowl of minestrone soup. For a casual gathering, cut it into small rectangles and serve as an appetizer with marinara sauce for dipping.
Variations
- Supreme: Add cooked Italian sausage, bell peppers, red onion, and black olives before baking.
- Veggie: Use mushrooms, spinach, and artichoke hearts; skip the pepperoni and add extra cheese.
- Spicy: Drizzle with hot honey or sprinkle with red pepper flakes after baking.
- BBQ Chicken: Swap the tomato sauce for barbecue sauce, use shredded cooked chicken, and add red onion and cilantro after baking.
Storage and Reheating
Refrigerate leftover pizza in an airtight container for up to 4 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, until the cheese is bubbly and the crust is crisp. You can also reheat in a skillet over medium heat for 3–4 minutes per side. Avoid microwaving, as it makes the crust soggy. For longer storage, freeze the baked pizza (whole or sliced) wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy. Bread flour has more protein, which creates a stronger gluten network and a better rise.
Why is my crust not crispy? The most common reasons are not enough oil in the pan, baking at too low a temperature, or using a light-colored pan. Make sure to use at least 2 tablespoons of oil and bake at 500°F (260°C) or higher.
Can I make the dough in advance? Absolutely. After the first rise, punch it down, cover, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before shaping.
What is brick cheese and where can I find it? Brick cheese is a mild, tangy cheese originally from Wisconsin, named for its pressed brick shape. It’s available at some specialty grocery stores or online. If you can’t find it, use a mozzarella/Monterey Jack blend.
Can I use a cast-iron skillet? Yes, a 12-inch (30 cm) cast-iron skillet works well. It holds heat beautifully and gives a great crust, though the shape will be round rather than rectangular.
Do I need to pre-bake the dough? No, Detroit-style pizza is baked once, with the toppings on top. The dough rises in the pan during the second rise and then bakes fully in the hot oven.
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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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