Detroit-style pizza is a square, thick-crusted pizza born in Detroit, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. This version, inspired by the pizzerias of Elmhurst, delivers that iconic combination of a crunchy, buttery crust, tangy tomato sauce, and a generous layer of cheese that goes all the way to the edges of the pan. It works because it relies on a high-hydration dough, a specific baking method, and a cheese blend that creates that signature crispy frico crust.
Ingredients
- For the dough:
- 3 1/4 cups (420 g) bread flour
- 1 1/2 teaspoons (6 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 1/2 cups (355 ml) lukewarm water (about 95°F / 35°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 (3 g) garlic powder
- 1/2 teaspoon (1 g) dried oregano
- 1/4 teaspoon (1.5 g) salt
- For the cheese and toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
- 4 oz (115 g) brick cheese or extra-sharp cheddar, shredded (about 1 cup)
- 1/4 cup (30 g) grated Parmesan cheese
- Optional toppings: pepperoni slices, cooked Italian sausage, caramelized onions, or roasted red peppers
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the water and olive oil, and stir with a wooden spoon until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest for 15 minutes.
- Stretch and fold: After resting, perform a stretch and fold: reach under one side of the dough, stretch it up and over the center, then repeat on the other three sides. Cover and let rest for 15 minutes. Repeat this stretch and fold process two more times, with 15-minute rests in between.
- Bulk ferment: Cover the bowl tightly and refrigerate the dough for at least 2 hours, or up to 24 hours for more flavor. The dough will rise slowly.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark metal pan (preferably blue steel) with olive oil, including the corners and sides. Transfer the cold dough to the pan. Using your fingertips, gently press and stretch the dough to cover the bottom of the pan, working from the center outward. If the dough resists, let it rest for 10 minutes, then continue. Cover the pan with plastic wrap and let the dough rise in a warm spot for 1 to 1.5 hours, until it is puffy and nearly doubled in height.
- Preheat the oven: Place a rack in the lower third of the oven and preheat to 500°F (260°C) or the highest your oven goes, up to 550°F (288°C).
- Make the sauce: While the dough rises, combine all sauce ingredients in a small bowl. Stir well and set aside.
- Top the pizza: Once the dough has risen, sprinkle the shredded mozzarella and brick/cheddar cheese evenly over the entire surface, right up to the edges of the pan. The cheese should touch the sides of the pan. Add any desired toppings now (e.g., pepperoni, sausage). Dollop or spread the sauce in three or four vertical strips over the cheese, leaving some cheese exposed. Sprinkle the Parmesan over the sauce.
- Bake: Place the pan on the lower rack and bake for 15-20 minutes, until the edges are deeply caramelized and crispy, and the cheese is bubbly and browned in spots. The internal temperature of the pizza should reach 165°F (74°C) if you check it with a food thermometer, but the visual cues are most important.
- 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. Carefully transfer the pizza to a cutting board. Slice into squares and serve immediately.
Tips
- Use the right pan: A dark, heavy-gauge steel pan is essential for a crispy, well-browned crust. A light-colored nonstick pan will not conduct heat as well, resulting in a softer crust. If you don’t have a Detroit-style pan, a 9×13-inch metal cake pan works in a pinch.
- Cheese matters: Brick cheese is traditional, but it’s hard to find outside the Midwest. A 50/50 blend of low-moisture mozzarella and extra-sharp cheddar replicates the tangy, oily flavor and crispy edges well. Avoid fresh mozzarella, as it adds too much moisture.
- Don’t skip the cold ferment: The refrigerated rise develops flavor and makes the dough easier to shape. If you’re short on time, you can let the dough rise at room temperature for 1 hour, but the flavor will be less developed.
- Watch the oven: Ovens vary widely. Start checking the pizza at 12 minutes. If the edges are browning too quickly, lower the rack or reduce the temperature slightly.
Serving Suggestions
Serve this Detroit-style pizza hot, cut into 6 or 8 squares. It’s hearty enough to be a meal on its own, but you can pair it with a simple green salad dressed with a vinaigrette to balance the richness. For a classic Elmhurst-style meal, serve with a side of ranch dressing for dipping the crispy crusts.
Variations
- Classic Pepperoni: Add a layer of cup-and-char pepperoni under the cheese or on top of the sauce. The pepperoni will crisp up nicely.
- Supreme: Add cooked Italian sausage, green bell peppers, and red onions scattered over the cheese before baking.
- Veggie: Use sautéed mushrooms, spinach, and artichoke hearts. Pat the vegetables dry to avoid a soggy pizza.
- Spicy Honey: After baking, drizzle with hot honey (honey mixed with chili flakes) for a sweet-heat kick that complements the savory cheese.
Storage and Reheating
Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the slices on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until the cheese is melted and the crust is crispy. You can also use a skillet over medium heat, covered, for about 4 minutes. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
What is brick cheese, and can I substitute it? Brick cheese is a mild, tangy cheese from Wisconsin, similar to a young cheddar. It’s the traditional cheese for Detroit-style pizza. If you can’t find it, a mix of mozzarella and cheddar is the best substitute.
Why is my crust not crispy? A soggy or soft crust usually means the oven wasn’t hot enough, or the pan wasn’t properly oiled. Use a dark pan, preheat thoroughly, and don’t skimp on olive oil. Also, avoid overloading with sauce or wet toppings.
Can I make the dough ahead of time? Yes, the dough can be prepared and refrigerated for up to 24 hours. In fact, a longer cold ferment improves the flavor and texture. Just bring it to room temperature for 30 minutes before shaping.
Do I need a special pan? A traditional Detroit-style pan is a deep, rectangular blue steel pan, but a 9×13-inch metal cake pan works well. Avoid glass or ceramic pans, which don’t conduct heat as efficiently.
Can I freeze the baked pizza? Yes, wrap the cooled pizza tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 10-12 minutes, until hot and crispy.
Why does the cheese need to go to the edges? This is the signature of Detroit-style pizza. The cheese that touches the hot pan caramelizes and creates a crispy, frico-like crust that is the best part. Make sure to spread the cheese all the way to the corners.
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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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