Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. This recipe brings that iconic Motor City pie to your Fort Collins kitchen, using a high-hydration dough and Wisconsin brick cheese for that signature tangy, buttery flavor. It’s a straightforward, rewarding bake that delivers a truly distinctive pizza experience.
Ingredients
- 3 1/2 cups (440 g) bread flour
- 2 teaspoons (10 g) fine sea salt
- 1 teaspoon (4 g) instant yeast
- 1 1/2 cups (355 ml) warm water (110°F / 43°C)
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- 8 oz (225 g) brick cheese, shredded (or a mix of low-moisture mozzarella and Monterey Jack)
- 1 cup (240 ml) canned crushed tomatoes
- 1 teaspoon (5 ml) olive oil
- 1/2 teaspoon (1 g) dried oregano
- 1/4 teaspoon (1 g) garlic powder
- 1/2 teaspoon (2 g) sugar
- Salt to taste
- Optional toppings: sliced pepperoni, cooked Italian sausage, caramelized onions, roasted red peppers
Instructions
- Make the dough: In a large bowl, combine the bread flour, salt, and yeast. Add the warm water and 2 tablespoons (30 ml) olive oil. Stir with a wooden spoon until a shaggy dough forms. Cover the bowl with plastic wrap or a damp towel and let it rest for 15 minutes.
- Fold the dough: After resting, perform a series of stretch-and-folds: grab one edge of the dough, stretch it up and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this 4-6 times. Cover and let rest for 30 minutes. Repeat this folding process once more, then cover and refrigerate for at least 2 hours, or up to 24 hours for more flavor.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal pan (or two 8×8-inch pans) with olive oil, making sure the bottom and sides are well covered. This is crucial for the crispy, fried crust.
- Shape the dough: Transfer the cold dough to the oiled pan. Using your fingertips, gently press the dough out to the edges, being careful not to tear it. If the dough resists, let it rest for 10 minutes and continue. Cover the pan and let the dough rise in a warm spot for 1 to 1.5 hours, until it’s puffy and slightly risen.
- Make the sauce: While the dough rises, combine the crushed tomatoes, 1 teaspoon (5 ml) olive oil, oregano, garlic powder, sugar, and a pinch of salt in a small bowl. Stir well and set aside.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a baking steel or stone, place it on the rack to preheat as well.
- Assemble the pizza: Sprinkle the shredded cheese evenly over the risen dough, all the way to the edges. The cheese should touch the pan’s sides to create the crispy frico crust. Add your desired toppings over the cheese. Dollop or spread the sauce in three lines lengthwise over the pizza (or spread it evenly if you prefer, but the classic style is in stripes).
- Bake: Place the pan directly on the preheated steel/stone (or on the rack) and bake for 12-15 minutes, until the cheese is bubbly and the edges are deeply browned and caramelized. The crust should be golden underneath. If the top is browning too fast, tent loosely with foil.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. This helps the cheese set and makes slicing easier. Run a thin spatula around the edges to loosen, then transfer to a cutting board. Slice into squares and serve hot.
Tips
- Use the right pan: A dark, nonstick metal pan (like a Detroit-style pan or a standard 9×13 cake pan) is essential. Glass or ceramic pans won’t conduct heat as well, resulting in a less crispy crust. If you don’t have a steel pan, a well-seasoned cast-iron skillet works.
- Brick cheese substitute: Authentic brick cheese is tangy and buttery, but it can be hard to find. A blend of 50% low-moisture mozzarella and 50% Monterey Jack is a good substitute. You can also add a bit of sharp cheddar for extra flavor.
- Don’t skip the cold ferment: The long, cold rise in the fridge develops flavor and makes the dough easier to handle. If you’re short on time, you can do a same-day rise at room temperature for 2-3 hours, but the flavor won’t be as deep.
- Watch the edges: The cheese will melt and pool at the edges, creating the crispy frico. Make sure the cheese reaches the very edge of the pan, but don’t overfill—too much cheese can spill over and burn.
Serving Suggestions
Serve the pizza hot, cut into 2×2-inch squares, with a side of ranch dressing or a drizzle of hot honey for a sweet-spicy kick. It pairs well with a crisp green salad or a bowl of roasted tomato soup. For a Fort Collins touch, serve it alongside a local craft beer—a crisp lager or an IPA works great.
Variations
- Classic Pepperoni: Add a layer of sliced pepperoni under the cheese or on top before baking.
- Supreme: Top with cooked Italian sausage, bell peppers, onions, and black olives.
- Veggie: Use sautéed mushrooms, spinach, and artichoke hearts for a vegetarian version.
- Spicy Honey: After baking, drizzle with hot honey and a sprinkle of red pepper flakes.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a skillet over medium heat, cover, and cook for 5-7 minutes, until the cheese is melted and the crust is crispy again. You can also reheat in a 375°F (190°C) oven for 8-10 minutes. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I make this dough in a bread machine? Yes, you can. Add the ingredients in the order recommended by your machine and use the dough cycle. After the cycle, proceed with shaping and rising as directed.
What is the best flour to use? Bread flour is ideal because its higher protein content creates a chewier, more structured crust. All-purpose flour will work in a pinch, but the crust will be slightly less airy.
Do I really need to refrigerate the dough? The cold ferment is not strictly necessary, but it improves the flavor and texture significantly. If you skip it, use room-temperature water and let the dough rise for 2-3 hours at room temperature, then proceed.
Can I use a different pan? Yes, you can use a 9×13-inch cake pan, a cast-iron skillet, or even a sheet pan. The key is to use a dark, heavy pan that conducts heat well. Adjust baking time if using a different size.
Why are my edges not crispy? This usually happens if the pan isn’t oiled enough, or if the cheese doesn’t touch the pan’s edges. Make sure to generously oil the pan and spread the cheese all the way to the edges.
Can I freeze this pizza? Yes, you can freeze the baked pizza. Let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 15-20 minutes.
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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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