Detroit-style pizza is a rectangular, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. This copycat recipe captures the signature elements of Domino’s Detroit-style pizza, which features a seasoned crust, a rich, sweet-tangy sauce, and a unique layering of cheese that creates that coveted crispy frico edge. It’s a satisfying, indulgent pizza that’s surprisingly simple to make at home with a few key techniques and a standard sheet pan.
Ingredients
- For the dough:
- 3 1/4 cups (420 g) bread flour, plus more for dusting
- 1 1/2 teaspoons (6 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 teaspoon (5 g) granulated sugar
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) tomato sauce
- 2 tablespoons (30 g) tomato paste
- 1 teaspoon (5 g) dried oregano
- 1 teaspoon (5 g) garlic powder
- 1/2 teaspoon (2.5 g) onion powder
- 1/2 teaspoon (2.5 g) sugar
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (1 g) black pepper
- 1 tablespoon (15 ml) olive oil
- For the toppings:
- 12 oz (340 g) brick mozzarella cheese, shredded (not fresh)
- 4 oz (115 g) provolone cheese, shredded
- 1/2 cup (60 g) grated Parmesan cheese
- 1 cup (150 g) pepperoni slices (optional)
- 1/2 cup (80 g) cooked, crumbled Italian sausage (optional)
- 1/2 cup (75 g) sliced black olives (optional)
- 1/4 cup (40 g) diced red onion (optional)
- 1/4 cup (30 g) sliced banana peppers (optional)
Instructions
- Make the dough: In a large bowl, combine the bread flour, yeast, salt, and sugar. Add the warm water and 2 tablespoons of olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. The dough will be slightly sticky; add a little flour if needed, but keep it soft.
- 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 hour, or until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan with olive oil, making sure the bottom and sides are well covered. The oil is essential for the crispy, fried crust effect.
- Shape the dough: Transfer the risen dough to the prepared pan. Using your fingertips, gently press the dough out to cover the entire bottom of the pan, pushing it into the corners. If the dough resists, let it rest for 5 minutes, then continue. Cover the pan with plastic wrap and let the dough rise again for 30-45 minutes, until it is puffy and has slightly risen.
- Make the sauce: While the dough is rising, combine all the sauce ingredients in a small saucepan. Cook over medium heat, stirring occasionally, until the sauce is heated through and slightly thickened, about 5-7 minutes. Set aside to cool.
- Preheat the oven: Position a rack in the middle of the oven and preheat to 500°F (260°C). If you have a pizza stone or steel, place it on the rack below to help crisp the bottom crust.
- Assemble the pizza: Sprinkle the shredded mozzarella and provolone cheese evenly over the risen dough, right up to the edges. The cheese should touch the sides of the pan—this is what creates the crispy frico edge. Add any desired toppings (pepperoni, sausage, etc.) on top of the cheese. Dollop or spread the sauce over the toppings in three or four stripes lengthwise. Finally, sprinkle the grated Parmesan over the entire pizza.
- Bake: Place the pan on the preheated stone or directly on the oven rack. Bake for 12-15 minutes, until the cheese is bubbly and the edges are deeply browned and caramelized. The crust should be golden brown and crisp on the bottom. If the top is browning too quickly, tent loosely with foil.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Run a thin spatula around the edges to loosen the crispy cheese, then carefully slide the pizza onto a cutting board. Slice into 8 rectangles and serve hot.
Tips
- Use brick mozzarella, not fresh: Fresh mozzarella has too much moisture and will make the crust soggy. Brick mozzarella (the block type) has lower moisture and melts beautifully. Shred it yourself for the best melt.
- Don’t skip the oil: The generous amount of olive oil in the pan is what gives the crust its fried, crispy exterior. Use a good quality olive oil and don’t be shy with it.
- Cheese to the edge: Push the cheese all the way to the edges of the pan. The cheese that melts and caramelizes against the hot metal creates the signature crispy, cheesy crust that defines Detroit-style pizza.
- Let it rest: Letting the pizza rest for 5 minutes after baking allows the cheese to set slightly and prevents it from sliding off when you slice it. This also helps the crust hold its structure.
Serving Suggestions
Detroit-style pizza is a meal in itself, but it pairs well with a crisp green salad tossed with a simple vinaigrette to cut through the richness. For a complete indulgence, serve with a side of ranch dressing or garlic dipping sauce, and a cold beer or soda. It’s perfect for game day, movie night, or any casual gathering.
Variations
- Classic Cheese: Omit the pepperoni and sausage, and simply use the mozzarella-provolone blend and sauce. This is the original Detroit-style pizza.
- Supreme: Load up with pepperoni, sausage, bell peppers, onions, and black olives.
- BBQ Chicken: Substitute the tomato sauce with BBQ sauce, and top with cooked chicken, red onion, and cilantro after baking.
- Spicy Honey: After baking, drizzle with hot honey for a sweet-heat kick that pairs beautifully with the crispy cheese.
- Veggie: Use a mix of mushrooms, spinach, artichoke hearts, and roasted red peppers. Add them after the cheese but before the sauce.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the slices on a baking sheet and warm in a 375°F (190°C) oven for 8-10 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 a regular sheet pan instead of a Detroit-style pan? Yes, a standard 9×13-inch metal baking pan works perfectly. The key is to use a heavy, dark-colored pan, which helps conduct heat and creates a crispier crust. Avoid glass pans, as they don’t brown as well.
Why is my crust not crispy on the bottom? This is usually due to insufficient oil in the pan or baking at too low a temperature. Make sure the pan is generously coated with oil, and bake at a high temperature (500°F/260°C). Placing the pan directly on a preheated pizza stone or steel can also help.
Can I make the dough ahead of time? Absolutely. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When ready to use, let it come to room temperature for about 30 minutes before pressing it into the pan.
What if I don’t have bread flour? You can substitute all-purpose flour, but the crust will be slightly less chewy. To approximate bread flour, add 1 tablespoon of vital wheat gluten per cup of all-purpose flour, or simply use the all-purpose flour as is.
Can I freeze the baked pizza? Yes, let the baked pizza cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 15-20 minutes, or until heated through.
Is the sauce supposed to be on top of the cheese? Yes, that’s a hallmark of Detroit-style pizza. The sauce is layered on top of the cheese and toppings, which keeps the crust crisp and allows the cheese to caramelize at the edges. The sauce is often applied in stripes, but you can spread it evenly if you prefer.
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