Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, with a crispy, almost fried bottom, a light airy crumb, and brick cheese melted all the way to the edges so it forms a caramelized, fudgy crust. It originated in Detroit, Michigan, and its signature layering—sauce on top of the cheese—keeps the crust crisp while the cheese gets delightfully burnt at the corners. This recipe recreates that iconic pan pizza at home using a standard rectangular pan and a few simple techniques.
Ingredients
- 3 1/2 cups (440 g) bread flour (or all-purpose)
- 1 1/2 cups (360 ml) warm water (110°F / 43°C)
- 2 1/4 tsp (7 g) instant yeast
- 1 1/2 tsp (9 g) fine sea salt
- 1 tbsp (15 ml) olive oil, plus more for the pan
- 1 tbsp (15 g) sugar (optional, for browning)
- 8 oz (225 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
- 1 cup (240 ml) pizza sauce (canned crushed tomatoes with salt and oregano)
- Optional toppings: pepperoni, cooked sausage, mushrooms, olives
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, salt, and sugar if using. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.
- 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 1–1.5 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal pan (ideally blue steel or a heavy-duty aluminum pan) with olive oil, including the corners and sides. The oil should pool slightly at the bottom.
- Shape the dough: Transfer the risen dough to the oiled pan. Using your fingertips, gently press the dough to the edges, stretching it into the corners. If it springs back, let it rest for 10 minutes, then continue. The dough should be about 1/2-inch thick.
- Second rise: Cover the pan with plastic wrap and let the dough rise again for 45–60 minutes, until it is puffy and has risen slightly above the pan edges.
- Preheat the oven: Place a rack in the lower third of the oven and preheat to 500°F (260°C). If you have a pizza stone or steel, place it on the rack to preheat as well.
- Top the pizza: Sprinkle the shredded brick cheese evenly over the dough, going all the way to the edges. The cheese should touch the sides of the pan. Add any toppings (pepperoni, sausage, etc.) on top of the cheese. Spoon or ladle the pizza sauce in three strips lengthwise over the cheese—do not spread it all the way to the edges.
- Bake: Place the pan on the preheated stone or directly on the lower rack. Bake for 15–20 minutes, until the cheese is bubbly and the edges are dark brown and caramelized. The bottom should be golden and crisp when lifted with a spatula. If the top browns too quickly, tent loosely with foil.
- 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, then slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Use the right cheese: Brick cheese is traditional, but it can be hard to find. Mix low-moisture mozzarella (for stretch) with Monterey Jack (for flavor) and a little sharp cheddar (for color). Grate it yourself—pre-shredded cheese has anti-caking agents that prevent melting.
- Don’t skimp on oil: The crust’s crispy bottom comes from frying in oil. Use at least 2–3 tablespoons of oil in the pan. A heavy, dark pan (like blue steel) conducts heat better and gives a darker crust.
- Let the dough rise properly: A slow, cold rise (in the fridge overnight) develops more flavor and a lighter crumb. If you’re in a hurry, the two warm rises work, but the dough won’t be as airy.
- Watch the bake: Ovens vary. If your pizza is browning too fast on top but the bottom isn’t crisp, finish it on the stovetop over medium heat for 2–3 minutes.
Serving Suggestions
Serve Detroit-style pizza hot, cut into rectangles or squares. It’s hearty enough to be a meal on its own, but a simple side salad with a tangy vinaigrette balances the richness. For a game-day spread, pair with wings or garlic knots. A cold beer or a sparkling water with lemon works well.
Variations
- Classic Pepperoni: Add cup-and-char pepperoni under the sauce (on top of the cheese) so it curls and crisps.
- Veggie: Sauté mushrooms, bell peppers, and onions before adding—raw vegetables release water and make the pizza soggy.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken, and add red onion and cilantro after baking.
- Spicy Honey: Drizzle hot honey over the finished pizza for a sweet-heat kick.
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-low heat, cover with a lid, and warm for 5–7 minutes until the bottom is crisp and the cheese is melted. You can also reheat in a 375°F (190°C) oven for 8–10 minutes. Avoid the microwave—it makes the crust soggy.
Frequently Asked Questions
Do I need a special pan? No, but a heavy, dark, straight-sided metal pan works best. A 9×13-inch cake pan or a cast-iron skillet (for a round version) will work. Avoid nonstick pans, as they don’t create the same crispy crust.
Can I make the dough in advance? Yes. After kneading, place the dough in an oiled bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
Why is my cheese not browning at the edges? The cheese needs to touch the hot oiled pan. Make sure you press the cheese all the way to the sides. Also, use full-fat cheese—low-fat cheese won’t brown properly.
Can I use store-bought dough? Yes, but you’ll need about 1 pound (450 g) of dough. Let it come to room temperature and press it into the pan. The texture will be less airy than homemade, but it still works.
Is it okay to put sauce on top? Yes, that’s the Detroit style. The sauce goes on top of the cheese, not under it. This keeps the crust crisp and prevents the cheese from sliding off.
What if I don’t have brick cheese? Use a mix of low-moisture mozzarella and Monterey Jack, or even a good melting cheese like fontina. The key is a blend of stretchy and flavorful cheeses.
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