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. It originated in Detroit, Michigan, in the 1940s, and while Fort Worth has its own excellent pizzerias, making this iconic pie at home is surprisingly achievable. This recipe delivers that signature combination of a crunchy, buttery crust, tangy sauce, and cheese that goes all the way to the edges, so every bite has that irresistible crispy cheese rim.
Ingredients
- For the dough:
- 3 1/2 cups (450 g) bread flour, plus more for dusting
- 1 1/2 cups (355 ml) warm water (110°F / 43°C)
- 2 tsp (6 g) instant yeast
- 1 1/2 tsp (9 g) fine sea salt
- 1 tbsp (15 ml) olive oil, for the bowl
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 1 tbsp (15 ml) olive oil
- 1 tsp (2 g) dried oregano
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1/2 tsp (3 g) sugar
- 1/4 tsp (1 g) salt
- 1/4 tsp (0.5 g) black pepper
- For the cheese and toppings:
- 12 oz (340 g) low-moisture mozzarella, shredded (do not use fresh mozzarella)
- 4 oz (115 g) brick or mild cheddar cheese, shredded (for the edges)
- 1/2 cup (70 g) pepperoni slices (or your preferred toppings)
- 1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
- Make the dough: In a large bowl, combine the warm water and yeast. Let sit for 5 minutes until foamy. Add the bread flour and salt. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough will be slightly sticky; that’s fine.
- 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 1/2 to 2 hours, until doubled in size.
- Prepare the pan: While the dough rises, generously coat a 9×13-inch (or similar) metal baking pan—ideally a Detroit-style pan or a heavy-duty rectangular cake pan—with 2–3 tablespoons of olive oil, making sure the bottom and sides are well coated. The oil is essential for the crispy crust.
- Shape the dough: Once the dough has risen, gently punch it down and transfer it to the oiled pan. Using your fingertips, press the dough evenly into the pan, pushing it into the corners. If it springs back, let it rest for 10 minutes, then press again. Cover the pan with plastic wrap and let it rise for another 30–45 minutes, until puffy.
- Make the sauce: While the dough does its second rise, combine all sauce ingredients in a small saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
- 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 mozzarella and cheddar evenly over the dough, pushing the cheese all the way to the edges and into the corners. The cheese should touch the pan directly—this creates the crispy frico edge. Add your pepperoni (or other toppings) on top of the cheese.
- Bake: Place the pan on the hot steel or stone (or directly on the rack) and bake for 12–15 minutes, until the edges are deeply browned and caramelized, and the cheese is bubbling and spotty. The crust should be golden brown underneath—check by lifting a corner with a spatula.
- Add the sauce: Remove the pizza from the oven and immediately dollop spoonfuls of the sauce in three or four stripes across the top (or spread it thinly if you prefer). Do not cover the whole pizza with sauce—the classic style is sauce on top of the cheese, not under it.
- Rest and serve: Let the pizza rest in the pan for 5 minutes. Then, using a spatula, loosen the edges and slide the pizza onto a cutting board. Cut into squares and serve hot.
Tips
- Use a metal pan, not glass or ceramic. The high heat and direct contact with metal are what create the crispy, fried bottom. A dark, heavy-duty pan works best. If you don’t have a 9×13-inch pan, use two 8×8-inch pans.
- Shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting and browning properly. Shredding fresh mozzarella and cheddar from a block gives you that gooey, stretchy, and crispy result.
- Don’t skip the second rise. That extra 30–45 minutes in the pan is what gives the crust its light, airy interior. If you’re short on time, you can skip it, but the crust will be denser.
- If you don’t have a baking steel/stone, preheat the oven to 525°F (274°C) and bake on the lowest rack for the first 10 minutes, then move to the top rack for the last 3–5 minutes to brown the cheese. Watch it closely to avoid burning.
Serving Suggestions
Serve the pizza hot, straight from the oven, cut into 6 or 8 squares. It’s a meal in itself, but you can pair it with a simple green salad with a lemony vinaigrette or some roasted vegetables. For a Fort Worth twist, serve with a side of pickled jalapeños, ranch dressing for dipping, or a cold local lager.
Variations
- Classic Pepperoni: Use cup-and-char pepperoni, which curls into crispy cups as it bakes.
- Supreme: Add cooked Italian sausage, bell peppers, red onion, and black olives.
- BBQ Chicken: Swap the tomato sauce for a smoky BBQ sauce, use grilled chicken, red onion, and cilantro.
- Vegetarian: Top with sautéed mushrooms, spinach, and roasted red peppers.
- Spicy Honey: After baking, drizzle with hot honey for a sweet-heat kick.
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 for 2–3 minutes, then add a splash of water to the pan and cover with a lid for another 1–2 minutes to re-melt the cheese. This method keeps the crust crispy. You can also reheat in a 375°F (190°C) oven for 5–7 minutes, but the skillet method is superior. Avoid the microwave—it will make the crust soggy.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy and slightly less airy. Bread flour has more protein, which gives the structure that Detroit-style pizza is known for. If using all-purpose, you may need to reduce the water slightly (start with 1 1/3 cups / 315 ml).
Do I really need to put the sauce on top? Yes, that’s the authentic Detroit-style method. It keeps the cheese from becoming soggy and adds a bright, tangy contrast to the rich cheese and crispy edges. You can spread it thinly if you prefer, but don’t bury the pizza.
What if I don’t have a 9×13-inch pan? You can use any heavy-duty metal pan with sides at least 2 inches deep. A cast-iron skillet works too, though the pizza will be round and thicker. Adjust the baking time if the pan is smaller—check at 10 minutes.
Why is my cheese not browning? The cheese needs to be in direct contact with the hot pan. Make sure you push the cheese all the way to the edges, and that your oven is fully preheated to 500°F (260°C) or higher. Also, use low-moisture mozzarella—fresh mozzarella contains too much water and won’t brown properly.
Can I make the dough ahead of time? Yes, after the first rise, punch it down and refrigerate it in an airtight container for up to 24 hours. Let it come to room temperature for 30 minutes before pressing it into the pan, then proceed with the second rise.
Is it safe to eat leftover pizza cold? Yes, but the texture will be different. If you’re reheating, make sure it reaches an internal temperature of 165°F (74°C) to be safe. Cold pizza is fine for up to 3 days if refrigerated promptly.
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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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