Detroit-style pizza is a square, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. It originated in Detroit, Michigan, and has become a nationwide favorite. This recipe brings that iconic style to your Columbia, MD kitchen, using a simple dough and a clever pan technique to achieve the signature crispy, cheesy corners at home.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour, plus more for dusting
- 1 teaspoon (3 g) instant yeast
- 2 teaspoons (10 g) fine sea salt
- 1 1/2 cups (355 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (1 g) dried oregano
- 1/2 teaspoon (1 g) garlic powder
- 1/4 teaspoon (0.5 g) salt
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, cut into 1/2-inch cubes
- 2 oz (55 g) brick or mild cheddar cheese, grated (optional, for extra tang)
- 1/4 cup (25 g) grated Parmesan cheese
- Your choice of toppings: pepperoni, cooked sausage, bell peppers, onions, mushrooms, etc.
- Fresh basil leaves, for garnish (optional)
Instructions
- Make the dough: In a large bowl, whisk together the bread flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic. The dough will be slightly sticky; add a little flour if needed, but resist over-flouring.
- 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 until doubled in size, about 1 1/2 to 2 hours.
- Prepare the pan: Generously coat a 9×13-inch (or similar) metal baking pan with olive oil, making sure the bottom and sides are well covered. Metal is preferred over glass for better heat conduction and crispier edges.
- Shape the dough: Punch down the risen dough and transfer it to the oiled pan. Using your fingertips, gently press the dough out to the edges, being careful not to tear it. If it springs back, let it rest for 10 minutes, then continue. The dough should reach the corners and edges of the pan.
- Second rise: Cover the pan with plastic wrap and let the dough rise again for about 1 hour, until it’s puffy and has risen slightly.
- Preheat the oven: About 30 minutes before baking, place a rack in the lower third of the oven and preheat to 500°F (260°C). If you have a pizza stone, place it on the rack to preheat as well.
- Make the sauce: While the dough is rising, combine all sauce ingredients in a small bowl. Mix well and set aside.
- Top the pizza: Once the dough has risen, scatter the cubed mozzarella (and cheddar, if using) evenly over the dough, pushing some of the cheese right up against the edges of the pan. This is key for the crispy, frico-like crust. Add your desired toppings, then dollop the sauce in spoonfuls over the top—do not spread it evenly; leave some cheese exposed. Sprinkle with Parmesan.
- Bake: Place the pan on the preheated stone or directly on the lower oven rack. Bake for 12–15 minutes, until the cheese is melted and bubbly, the edges are deeply browned and crispy, and the bottom is golden and crisp. If the top is browning too fast, tent loosely with foil.
- 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 carefully transfer the pizza to a cutting board. Slice into squares and serve hot, garnished with fresh basil if desired.
Tips
- Use the right pan: A dark, heavy-duty metal pan (like a blue steel or anodized aluminum) gives the best crust. If you don’t have one, a 9×13-inch cake pan works, but avoid glass, which doesn’t conduct heat as well.
- Don’t skip the second rise: The second rise in the pan is what gives the crust its airy, focaccia-like texture. It also helps the dough relax so it doesn’t shrink during baking.
- Cube the cheese: Cubed mozzarella melts more slowly than shredded, creating pockets of gooey cheese and preventing the top from burning before the crust is done. It also helps create that crispy edge when it melts against the pan.
- Make ahead: You can prepare the dough through step 4, then cover and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes, then proceed with the second rise.
Serving Suggestions
Detroit-style pizza is a meal in itself, but it pairs wonderfully with a crisp green salad tossed in a light vinaigrette, or with a bowl of marinated olives and pickled peppers. For a fun twist, serve with a side of ranch dressing or hot honey for drizzling. It’s perfect for game day, movie night, or a casual dinner with friends.
Variations
- Classic Pepperoni: Add a layer of pepperoni under the cheese for a classic, slightly crispy topping.
- Veggie Delight: Sauté mushrooms, bell peppers, onions, and spinach before adding them to the pizza to remove excess moisture.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, and use cooked, shredded chicken and red onions.
- White Pizza: Skip the tomato sauce and use a garlic-ricotta mixture or just olive oil, then top with mozzarella and fresh herbs.
- Spicy Soppressata: Use spicy soppressata or calabrese salami instead of pepperoni for a kick.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 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 bubbly and the crust is crisp. You can also reheat in a skillet over medium heat with a lid for a few minutes. Avoid microwaving, as it will make the crust soggy.
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. Bread flour has more protein, which creates more gluten and a better structure.
Do I need a special Detroit-style pizza pan? No, a regular 9×13-inch metal baking pan works perfectly. The key is to use a metal pan, not glass, and to oil it generously.
Why is my cheese not crispy? The cheese needs to be in direct contact with the hot pan. Make sure you push the cheese all the way to the edges of the pan, and that your pan is well-oiled. Also, make sure your oven is fully preheated to 500°F (260°C) before baking.
Can I make the dough in a bread machine or stand mixer? Absolutely. If using a stand mixer, use the dough hook and knead on medium-low speed for about 6–8 minutes. In a bread machine, use the dough cycle.
How do I know when the pizza is done? The edges should be deeply browned and crispy, the cheese melted and bubbly, and the bottom should be golden and crisp when you lift a corner with a spatula. The internal temperature of the pizza should reach 165°F (74°C) for food safety, but since it’s typically eaten immediately, visual cues are usually sufficient.
Can I freeze the baked pizza? Yes, you can freeze the fully baked and cooled pizza. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for about 15 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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