Detroit-style pizza is a square, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. Originating from Detroit, Michigan, this style has gained nationwide popularity, and making it at home in Charlotte is easier than you think. The key is using a high-hydration dough baked in a well-oiled steel pan, which creates that signature crunchy, cheesy frico crust. This recipe delivers a genuinely delicious version with a light, airy crumb and a satisfying crunch.
Ingredients
- For the dough:
3 cups (375 g) bread flour
1 ½ cups (355 ml) warm water (110°F/43°C)
1 ½ tsp (6 g) instant yeast
1 ½ tsp (9 g) salt
1 tbsp (15 ml) olive oil, plus more for the pan - For the sauce:
1 can (15 oz / 425 g) crushed tomatoes
2 tbsp (30 ml) olive oil
1 tsp (5 g) sugar
1 tsp (5 g) dried oregano
½ tsp (2 g) garlic powder
Salt to taste - For the toppings:
8 oz (225 g) low-moisture mozzarella, cut into ½-inch cubes
4 oz (115 g) provolone or additional mozzarella, shredded
3 oz (85 g) pepperoni slices (or your favorite toppings)
2 tbsp (30 ml) olive oil for the pan
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and olive oil. Stir with a spoon until a shaggy dough forms. Cover the bowl with plastic wrap or a damp towel and let it rest for 15 minutes.
- Stretch and fold: After resting, perform a series of stretch-and-folds. With wet hands, grab one side of the dough, stretch it up, and fold it over the center. Repeat on all four sides. Cover and rest for 15 minutes. Repeat this process two more times, resting 15 minutes between each. The dough will become smooth and elastic.
- Bulk ferment: Cover the bowl tightly and refrigerate for at least 2 hours, or up to 24 hours. This slow fermentation develops flavor. If you’re in a hurry, you can let it rise at room temperature for 1-2 hours, but the flavor will be less developed.
- Prepare the pan: Pour 2 tablespoons (30 ml) of olive oil into a 9×13-inch (23×33 cm) dark metal pan (a well-seasoned cast iron or a Detroit-style pizza pan works best). Use your hands to coat the entire bottom and sides of the pan with the oil.
- Shape the dough: Transfer the cold dough to the oiled pan. Gently press it out to the edges, using your fingertips to dimple the dough. If it resists, let it rest for 10 minutes and try again. The dough should be about ¾-inch thick. Cover the pan with plastic wrap and let it rise in a warm spot for 1-2 hours, or until it’s puffy and has risen slightly.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally. Set aside to cool.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C).
- Top the pizza: Scatter the cubed mozzarella and shredded provolone evenly over the risen dough, leaving a ½-inch border around the edges. This border will create the crispy, caramelized cheese frico. Place the pepperoni slices on top of the cheese.
- Bake: Bake for 12-15 minutes, until the cheese is melted and bubbling and the edges are deeply browned and crispy. The bottom should be golden and crisp when you lift a corner with a spatula.
- Add the sauce and finish: Remove the pizza from the oven and immediately spoon or pipe the warm sauce in three rows lengthwise over the pizza. (You can use a piping bag or a zip-top bag with a corner snipped off for clean lines.) Let it rest for 5 minutes before slicing.
- Slice and serve: Use a sharp knife or pizza cutter to slice the pizza into 8 squares. Serve hot.
Tips
- Pan matters: Use a dark, heavy pan—like a Detroit-style steel pan or a cast-iron skillet. Dark pans absorb heat better, creating a crispier crust. Avoid light-colored nonstick pans, which won’t give you the same browning.
- Cheese to the edge: Don’t be shy about pushing the cheese all the way to the edges of the pan. The cheese that melts onto the pan’s edge is what creates the crispy, caramelized frico that is Detroit-style pizza’s signature.
- Cold dough is easier: Handling the dough cold after refrigeration makes it much easier to shape without it springing back. If it’s too stiff, let it sit at room temperature for 10 minutes before pressing.
- Sauce on top: Unlike most pizzas, the sauce goes on top of the cheese in Detroit-style. This keeps the crust from getting soggy and allows the cheese to crisp up beautifully. Use a spoon or piping bag to create neat rows.
Serving Suggestions
Serve this Detroit-style pizza as a main course with a simple green salad dressed with lemon vinaigrette. It also pairs well with crispy roasted vegetables, a bowl of marinara sauce for dipping, or a cold Italian-style soda. For a party, cut the pizza into smaller squares and serve as an appetizer.
Variations
- Classic Pepperoni: Use cup-and-char pepperoni, which curls and crisps up beautifully in the oven.
- Veggie Delight: Sauté mushrooms, bell peppers, and onions before adding them to the pizza to reduce moisture. Add sliced black olives and artichoke hearts.
- BBQ Chicken: Substitute the tomato sauce with a smoky barbecue sauce. Top with cooked, shredded chicken, red onion, and cilantro after baking.
- Spicy ‘Nduja: Crumble spicy ‘nduja (spreadable salami) over the cheese for a fiery kick.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until the cheese is bubbly and the crust is crisp. You can also reheat in a skillet over medium heat with a lid for 3-4 minutes. Avoid microwaving, as it will make the crust soggy. For longer storage, freeze the baked pizza (without sauce) for up to 2 months. Thaw overnight in the refrigerator, then reheat as directed.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour, but the crust will be slightly less chewy and airy. Bread flour has a higher protein content, which creates more gluten and a better structure. If using all-purpose, you may need to reduce the water slightly (to about 1 ½ cups / 355 ml).
I don’t have a Detroit-style pan. What can I use? A 9×13-inch metal baking pan or a cast-iron skillet works well. Just make sure it’s dark and heavy. You can also use a sheet pan, but the crust will be thinner. If using a lighter pan, you may need to increase the baking time slightly.
Why is my crust soggy in the middle? This usually happens if the dough isn’t baked long enough or if the pan wasn’t hot enough. Make sure your oven is fully preheated to 500°F (260°C) and bake until the bottom is deeply golden and crisp. Also, don’t overload with sauce—the sauce should be thick and not watery.
Can I make the dough ahead of time? Absolutely! The dough can be refrigerated for up to 24 hours after the initial rise. In fact, a longer cold ferment improves the flavor and texture. Just bring it to room temperature for 30 minutes before shaping.
What is the best cheese for Detroit-style pizza? The classic is a blend of low-moisture mozzarella and a tangy cheese like provolone or brick cheese. Brick cheese is traditional but can be hard to find; provolone is a great substitute. Avoid fresh mozzarella, as it has too much moisture and won’t crisp up.
Can I use store-bought pizza dough? Yes, you can use store-bought dough to save time. Let it come to room temperature, then press it into the oiled pan and let it rise for 30-60 minutes before topping. The texture will be a bit different but still delicious.
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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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