Detroit Style Pizza Company Recipe: Crispy, Cheesy, Square

Detroit-style pizza is a square, thick-crusted pizza born in Detroit, Michigan, known for its crispy, caramelized cheese edges and airy, focaccia-like crumb. This recipe recreates the signature style at home using a high-hydration dough baked in a dark steel pan, which helps achieve the characteristic crunchy, buttery crust and the layer of cheese that goes all the way to the edges. It’s a rewarding bake that delivers a truly unique pizza experience.

Ingredients

3 1/2 cups (440 g) bread flour
2 tsp (8 g) instant yeast
2 tsp (10 g) fine sea salt
1 1/2 cups (355 ml) warm water (105°F/40°C)
2 tbsp (30 ml) olive oil, plus more for the pan
12 oz (340 g) low-moisture mozzarella, shredded (not fresh)
1 cup (240 ml) pizza sauce (homemade or store-bought)
1/2 cup (50 g) grated Parmesan cheese
Optional toppings: pepperoni, cooked Italian sausage, sliced mushrooms, or roasted red peppers

Instructions

Make the dough: In a large bowl, combine the bread 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 out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. The dough will be slightly sticky; resist adding too much flour. Place in a lightly oiled bowl, cover, 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) dark steel or cast-iron pan with olive oil. Ensure the bottom and sides are well covered.
Shape the dough: After the rise, gently punch down the dough and transfer it to the oiled pan. Using your fingertips, press the dough evenly into the corners and slightly up the sides. If it resists, let it rest for 10 minutes before pressing again. Cover and let rise for 30–45 minutes, until puffy.
Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C).
Add the cheese: Sprinkle the shredded mozzarella evenly over the dough, pushing it right to the edges and corners. This is essential for the crispy frico edges.
Add sauce and toppings: Spoon the pizza sauce in three or four stripes lengthwise over the cheese, leaving some cheese visible. Add your desired toppings (if using). Sprinkle the Parmesan over the top.
Bake: Place the pan in the oven and bake for 12–15 minutes, until the cheese is bubbly and the edges are deeply browned and caramelized. The crust should reach a golden-brown color. If the top is browning too fast, tent loosely with foil.
Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Use a spatula to loosen the edges (the cheese may stick to the pan, which is fine). Slice and serve hot.

Tips

Use a dark steel pan: A dark, heavy pan (like a Detroit-style pizza pan or a cast-iron skillet) conducts heat better and promotes the crispy, fried crust. A light-colored pan will not give the same result.
Don’t skimp on the cheese: Use low-moisture mozzarella and shred it yourself. Pre-shredded cheese often contains anti-caking agents that prevent proper melting and browning.
Push cheese to the edges: The signature crunchy edge is created by cheese melting against the hot pan. Make sure the cheese reaches the sides of the pan.
Use a high-hydration dough: The dough is wetter than a standard pizza dough, which creates the airy, open crumb. Don’t be tempted to add too much flour during kneading.

Serving Suggestions

Serve the pizza hot from the pan, cut into squares. It pairs well with a simple green salad dressed with a lemony vinaigrette, or with a side of marinara sauce for dipping the crispy edges. A cold beer or a glass of Italian soda complements the rich, cheesy slices.

Variations

Classic Pepperoni: Add a layer of sliced pepperoni under the cheese or on top before baking.
Supreme: Top with cooked Italian sausage, bell peppers, onions, and black olives.
Veggie: Use sautéed mushrooms, roasted red peppers, and spinach. Add the vegetables after the sauce to prevent them from burning.
Spicy Honey: After baking, drizzle with a little hot honey (honey mixed with chili flakes) for a sweet-heat kick.

Storage and Reheating

Refrigerate leftover pizza in an airtight container for up to 4 days. To reheat, place slices in a non-stick skillet over medium heat for 2–3 minutes per side, or in a 375°F (190°C) oven for 5–7 minutes, until the cheese is melted and the crust is crisp again. Avoid microwaving, as it will make the crust soggy.

Frequently Asked Questions

Can I make the dough ahead of time? Yes. 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 pressing into the pan.

Why is my crust not crispy? The most common reasons are using a light-colored pan, not enough oil, or not baking at a high enough temperature. Make sure your oven is fully preheated to 500°F (260°C) and that the pan is generously oiled.

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 gives the characteristic structure. If using all-purpose, you may need to reduce the water slightly.

What is the best cheese for Detroit-style pizza? Low-moisture mozzarella is traditional. Some recipes use a blend of mozzarella and Monterey Jack for extra creaminess. Avoid fresh mozzarella as it has too much moisture.

How do I know when the pizza is done? The cheese should be bubbly and browned in spots, and the edges should look dark and caramelized. The crust should be golden brown on the bottom when you lift a slice. If in doubt, bake a little longer—the edges can handle it.

Can I freeze the baked pizza? Yes. Let it cool completely, wrap 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 10–12 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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