Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, with a crispy, cheesy edge and a light, airy interior. This recipe brings the style home, using a high-hydration dough that gets its signature crunch from brick cheese and a generous layer of sauce on top. It’s a crowd-pleaser that’s easier than it looks, and it works because the pan does most of the work, creating that iconic frico crust.
Ingredients
- For the dough:
- 3 1/2 cups (420 g) bread flour
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 2 teaspoons (6 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (28 oz / 794 g) crushed tomatoes
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- Salt and black pepper to taste
- For the toppings:
- 12 oz (340 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
- 4 oz (115 g) pepperoni slices (optional)
- 1/4 cup (25 g) grated Parmesan cheese
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 spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. The dough will be slightly sticky; that’s okay.
- 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, brush a 9×13-inch (23×33 cm) metal pan (preferably blue steel or dark nonstick) generously with olive oil, including the corners and sides.
- Shape the dough: After the rise, gently punch down the dough. Transfer it to the oiled pan and press it out to the edges, using your fingertips to stretch it. If it springs back, let it rest for 10 minutes, then continue. The dough should reach the corners.
- Second rise: Cover the pan with plastic wrap and let the dough rise again for 30–45 minutes, until puffy but not doubled.
- Make the sauce: While the dough rises, heat the olive oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10–15 minutes, until slightly thickened. Set aside to cool.
- Preheat the oven: About 20 minutes before baking, place a rack in the lower third of the oven and preheat to 500°F (260°C).
- Assemble the pizza: Sprinkle the shredded brick cheese evenly over the dough, all the way to the edges. The cheese should touch the pan walls to create the crispy frico edge. Add the pepperoni if using. Spoon the sauce in three stripes lengthwise over the cheese, leaving some cheese visible. Sprinkle with Parmesan.
- Bake: Place the pan on the lower rack and bake for 15–18 minutes, until the cheese is bubbly and the edges are dark brown and crispy. The crust should reach an internal temperature of 190°F (88°C) for best texture (not a safety requirement, but a good guide).
- Cool and serve: Remove from the oven and let rest in the pan for 5 minutes. Run a spatula around the edges to loosen, then carefully lift the pizza out onto a cutting board. Slice into squares and serve hot.
Tips
- Use brick cheese if you can find it; it’s the traditional choice and has a buttery, tangy flavor. If not, a 50/50 blend of low-moisture mozzarella and Monterey Jack works well.
- Don’t skip the second rise; it gives the crust that airy, focaccia-like texture.
- For an extra crispy bottom, preheat the pan with a little oil in the oven for 5 minutes before adding the dough (careful, it’s hot).
- If you don’t have a 9×13-inch pan, use two 8-inch square pans or one 10×15-inch sheet pan; adjust baking time slightly.
Serving Suggestions
Serve this pizza as a main course with a simple green salad dressed with lemon vinaigrette. It’s also great as a party appetizer, cut into small squares. Pair with a light lager or a sparkling water with lemon.
Variations
- Vegetarian: Load with sautéed mushrooms, caramelized onions, and roasted red peppers.
- Spicy: Add sliced jalapeños or a drizzle of hot honey after baking.
- Meat lovers: Add cooked Italian sausage or bacon along with the pepperoni.
- White pizza: Omit the tomato sauce and instead brush the dough with olive oil, then top with ricotta dollops and fresh herbs.
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, or in a 375°F (190°C) oven for 5–7 minutes, until hot and crispy. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after the first rise, punch it down and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
What is brick cheese and where can I find it? Brick cheese is a mild, tangy cheese from Wisconsin, similar to Monterey Jack but with more flavor. Look for it in specialty cheese shops or online. If unavailable, use the mozzarella/Monterey Jack blend.
Why is my crust not crispy? Ensure the pan is well-oiled and the oven is fully preheated. Also, don’t overload with sauce; too much moisture can make the crust soggy. Baking on the lower rack helps crisp the bottom.
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 creates a better structure.
How do I get the cheese to the edges without burning? That’s the goal! The cheese that touches the hot pan will crisp and brown, which is the signature frico edge. It’s okay if it gets dark; it’s delicious.
Is this pizza safe to eat if I’m pregnant? Yes, as long as the pizza is fully cooked to a safe internal temperature. The cheese is pasteurized, and the pizza is baked at 500°F (260°C), which kills any potential bacteria. However, if you have specific concerns, consult your healthcare provider.
Related
- Creamy Chicken Breast with Cream of Chicken Soup
- Chicken Breast Strips: Easy 20-Minute Recipe
- Chicken Breast Temp Cooked: Safe & Juicy Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).