Detroit-style pizza is a rectangular, 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 El Paso kitchen, using simple ingredients to create a pizza that’s perfect for a family dinner or a game-day gathering.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour, plus more for dusting
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 1/2 cups (355 ml) warm water (110°F / 43°C)
- 2 tsp (10 g) granulated sugar
- 2 tsp (10 g) fine sea salt
- 2 tbsp (30 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2.5 ml) red pepper flakes (optional)
- 1 tsp (5 ml) olive oil
- Salt to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
- 4 oz (115 g) brick or Monterey Jack cheese, shredded (about 1 cup)
- 1/2 cup (75 g) pepperoni slices (or your favorite toppings)
- Grated Parmesan cheese, for finishing (optional)
Instructions
- Make the dough: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let sit for 5–10 minutes until frothy. In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium-low for 6–7 minutes. The dough should be soft and slightly tacky.
- 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 to 1 1/2 hours, until doubled in size.
- Prepare the pan: While the dough rises, generously coat a 9×13-inch (23×33 cm) metal baking pan (preferably dark steel) with olive oil, making sure the bottom and sides are well covered.
- Shape the dough: Once risen, gently punch down the dough. Transfer it to the oiled pan and press it out to the edges, using your fingertips to dimple the surface. If the dough resists, let it rest for 5 minutes and continue. Cover and let it rise again for 20–30 minutes while you preheat the oven.
- Preheat the oven: Place an oven rack in the middle position and preheat to 500°F (260°C).
- Make the sauce: In a small saucepan, heat the olive oil over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the crushed tomatoes, oregano, red pepper flakes (if using), and salt. Simmer for 10 minutes, then remove from heat. The sauce should be thick; if it’s too watery, let it reduce further.
- Assemble the pizza: Sprinkle the shredded mozzarella and brick cheese evenly over the dough, pushing it all the way to the edges—this creates the crispy frico crust. Arrange the pepperoni (or other toppings) over the cheese. Spoon the sauce in three strips lengthwise over the pizza (do not spread it evenly; the classic style has sauce on top).
- Bake: Place the pan in the oven and bake for 15–18 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. The crust should reach an internal temperature of at least 190°F (88°C) for a fully baked crumb, though the cheese and toppings are safe when the pizza is visibly cooked. For food safety, the pizza is done when the cheese is melted and the crust is golden; if using meat toppings, ensure they are hot throughout.
- Rest and serve: Remove from the oven and let rest 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. Finish with grated Parmesan if desired.
Tips
- Use a dark metal pan: A dark, heavy-duty steel pan (like a Detroit-style pizza pan or a 9×13-inch cake pan) conducts heat best, creating that signature crispy, fried-cheese edge. If you only have a light-colored pan, the crust may not brown as deeply—increase the baking time by a few minutes.
- Don’t skip the second rise: The second rise in the pan helps the dough relax and rise up the sides, giving you a taller, airier crust. If you’re short on time, you can skip it, but the texture will be denser.
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly and browning properly. Shredding from a block gives you that gooey, stretchy texture and better browning.
- Customize the toppings: While pepperoni is classic, you can use cooked Italian sausage, mushrooms, onions, or roasted red peppers. Just make sure any raw meat is fully cooked (ground meats to 160°F / 71°C) before adding, or bake the pizza long enough to cook them through.
Serving Suggestions
Serve this Detroit-style pizza as a main dish with a simple green salad dressed with lemon vinaigrette. It also pairs well with roasted vegetables, garlic knots, or a bowl of marinara for dipping the crispy crusts. For a complete meal, add a side of antipasto or a light minestrone soup.
Variations
- Veggie Supreme: Top with sautéed bell peppers, red onions, and mushrooms. Add a sprinkle of dried basil after baking.
- BBQ Chicken: Use shredded cooked chicken tossed in BBQ sauce instead of tomato sauce. Use a blend of mozzarella and cheddar, and add red onion slices.
- White Pizza: Skip the tomato sauce and spread a mixture of ricotta, garlic, and olive oil over the cheese. Top with fresh spinach and finish with a drizzle of balsamic glaze.
- Spicy El Paso: Add sliced jalapeños, chorizo (cooked to 160°F / 71°C), and a sprinkle of smoked paprika to the pepperoni for a local twist.
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 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 5–7 minutes. Avoid microwaving, as it makes the crust soggy. For longer storage, freeze the baked pizza (cooled completely) wrapped in plastic and foil for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 15–20 minutes.
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 gives the structure that classic Detroit-style crumb. If using all-purpose, you may need to reduce the water slightly (start with 1 1/4 cups / 295 ml).
Do I need a special Detroit-style pizza pan? No, a standard 9×13-inch metal baking pan works well. The key is to use a pan that conducts heat efficiently—dark steel is best. You can also use a cast-iron skillet or a sheet pan, but adjust the baking time accordingly.
Why is my crust not crispy on the edges? The crispy edges come from cheese melting onto the oiled pan and frying. Make sure you use enough oil (about 2-3 tablespoons) and press the cheese all the way to the edges. Also, bake at a high temperature (500°F / 260°C) to get the browning.
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator overnight. After the first rise, punch it down, cover, and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature for about 30 minutes before pressing into the pan.
What is the best cheese blend? A mix of low-moisture mozzarella and brick cheese (or Monterey Jack) is traditional. The mozzarella provides the stretch, while the brick cheese adds a tangy flavor and helps with browning. If you can’t find brick cheese, use a combination of mozzarella and white cheddar.
Is it necessary to put the sauce on top? Yes, the sauce-on-top is a hallmark of Detroit-style pizza. It prevents the crust from becoming soggy and creates a distinct flavor contrast. If you prefer a saucier pizza, you can spread a thin layer on the dough first, but the classic method is to add it after the cheese.
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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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