Detroit-style pizza is a rectangular, thick-crusted pizza baked in a blue steel pan, characterized by a crispy, cheesy edge, a light and airy interior, and sauce on top of the cheese. This recipe brings that beloved style to your Denver kitchen, using a high-hydration dough and a generous amount of cheese to achieve the signature texture. It’s a rewarding bake that delivers a truly unique pizza experience at home.
Ingredients
- For the dough:
- 3 1/2 cups (420 g) bread flour, plus more for dusting
- 1 1/2 cups (360 ml) warm water (110°F/43°C)
- 1 tsp (5 g) active dry yeast
- 1 1/2 tsp (9 g) salt
- 1 tbsp (15 ml) olive oil, 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
- 1/2 tsp (2 g) garlic powder
- 1/2 tsp (2 g) dried oregano
- Salt to taste
- For the toppings:
- 3 cups (340 g) shredded low-moisture mozzarella, preferably brick-style
- 1/4 cup (25 g) grated Parmesan cheese
- Your favorite toppings: pepperoni, cooked sausage, mushrooms, etc.
Instructions
- Make the dough: In a large bowl, combine the warm water and yeast. Let stand for 5 minutes until foamy. Add the bread flour and salt, and mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 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, and let rise in a warm spot for 1 hour, or until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) blue steel or dark metal pan with olive oil. The oil should pool slightly at the bottom.
- Shape the dough: Transfer the dough to the pan. Using your fingertips, gently press the dough to the edges. If it springs back, let it rest for 10 minutes, then press again. Cover the pan with plastic wrap and let the dough rise for 30 minutes.
- Preheat oven: Place an oven rack in the lower third of the oven. Preheat to 500°F (260°C).
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, sugar, garlic powder, oregano, and salt in a small saucepan. Simmer over medium heat for 10 minutes, then set aside to cool slightly.
- Assemble the pizza: Once the dough has risen, sprinkle the shredded mozzarella evenly over the dough, pushing it right to the edges. The cheese should touch the pan to create the crispy frico edge. Add your desired toppings over the cheese.
- Add the sauce: Spoon the sauce in three or four strips lengthwise over the pizza. Do not spread it over the entire surface; the sauce should sit on top of the cheese.
- Bake: Place the pan in the oven and bake for 15-18 minutes, until the edges are deeply browned and crispy, and the cheese is bubbly and spotted with brown. If the top is browning too fast, lower the rack or reduce heat to 475°F (246°C) for the last few minutes.
- Rest and serve: Remove the pizza from the oven and let it cool 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
- Use the right pan: A blue steel pan is traditional, but a dark, heavy-duty metal pan works well. Avoid glass or light-colored pans as they won’t conduct heat as effectively for a crispy crust.
- Don’t skimp on oil: The generous amount of oil in the pan is what fries the crust to a golden crisp. Make sure the entire bottom of the pan is coated.
- Cheese to the edge: For the signature frico, push the cheese all the way to the edges of the pan. The cheese that touches the hot metal will caramelize and become deliciously crunchy.
- Sauce on top: Resist the urge to spread the sauce like a traditional pizza. The sauce is applied in strips, which keeps the crust from becoming soggy and gives you a nice balance of flavors in each bite.
Serving Suggestions
Detroit-style pizza is a meal in itself, but it pairs wonderfully with a simple green salad dressed with vinaigrette to cut through the richness. It’s also perfect for game day or a casual dinner with friends. Serve it straight from the pan for a rustic look, or slice it into squares and arrange on a platter.
Variations
- Classic Pepperoni: Use cup-and-char pepperoni, which curls and crisps in the oven.
- Supreme: Add cooked Italian sausage, green bell peppers, red onions, and black olives.
- Veggie: Use a mix of roasted mushrooms, red peppers, and spinach, and skip the Parmesan for a dairy-free version if needed.
- Spicy Honey: After baking, drizzle with hot honey for a sweet-heat kick.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a skillet over medium heat for 2-3 minutes per side, or in a 375°F (190°C) oven for 5-7 minutes, until the crust is crispy again. Avoid microwaving, which makes the crust soggy.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the crust won’t be as chewy. Bread flour has more protein, which creates more gluten and a better structure.
What if I don’t have a 9×13-inch pan? You can use a large cast-iron skillet or a sheet pan. Adjust the baking time as needed; a shallower pan will bake faster.
Can I make the dough ahead of time? Absolutely. After the first rise, punch down the dough and refrigerate it for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
Why is my crust not crispy? Make sure you are using enough oil and that the pan is hot when the dough goes in. Also, ensure the dough is pressed thin enough—about 1/2 inch thick.
Can I freeze the baked pizza? Yes, wrap individual slices in plastic wrap and place in a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven until hot.
Is it necessary to use brick mozzarella? Low-moisture, brick-style mozzarella is ideal because it has lower water content, which prevents a soggy crust. Pre-shredded mozzarella often contains anti-caking agents that can affect melting, so shredding your own is best.
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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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