Detroit-style pizza is a rectangular, thick-crusted pizza baked in a blue steel pan, known for its crispy, almost fried bottom, a light and airy crumb, and a crown of caramelized cheese along the edges. It’s a regional American classic from Detroit, Michigan, that has gained nationwide popularity for its unique texture and flavor. This recipe delivers an authentic version at home using a high-hydration dough, brick cheese (or a substitute), and a simple, robust sauce.
Ingredients
- For the dough:
- 3 ½ cups (440 g) bread flour, plus more for dusting
- 1 ½ teaspoons (6 g) instant yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) olive oil, for the bowl
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes (preferably San Marzano)
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 g) dried oregano
- ½ teaspoon (2 g) garlic powder
- ½ teaspoon (2 g) sugar
- Salt to taste
- For the toppings:
- 8 oz (225 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
- 4 oz (115 g) pepperoni slices (optional)
- ¼ cup (25 g) grated Parmesan cheese (optional)
- 2 tablespoons (30 ml) olive oil, for the pan
Instructions
- Make the dough: In a large bowl, combine the bread flour, yeast, and salt. Add the warm water and stir with a wooden spoon until a shaggy dough forms. It will be very sticky—do not add more flour.
- Knead: Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth and elastic. It will still be somewhat sticky but should pull away from the surface. 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 to 1 ½ hours, until doubled in size.
- Prepare the pan: While the dough rises, pour the 2 tablespoons of olive oil into a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel or dark non-stick). Use your fingers to spread the oil evenly over the bottom and up the sides.
- Shape the dough: Once the dough has risen, transfer it to the oiled pan. Gently press it out to the edges, using your fingertips to dimple the dough. If it resists, let it rest for 10 minutes, then continue. Cover the pan with plastic wrap and let the dough rise again for 30–45 minutes, until it is puffy and has slightly pulled away from the edges.
- 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).
- Make the sauce: In a small bowl, combine the crushed tomatoes, olive oil, oregano, garlic powder, sugar, and salt. Stir well. Set aside.
- Assemble the pizza: Sprinkle the shredded brick cheese (or mozzarella/Monterey Jack mix) evenly over the dough, going all the way to the edges—the cheese should touch the pan’s sides. If using pepperoni, place it on top of the cheese. Spoon the sauce in three even strips lengthwise over the pizza (do not spread it all the way to the edges). Sprinkle with Parmesan if using.
- Bake: Place the pan in the oven and bake for 14–18 minutes, until the edges are deeply caramelized and crispy, the cheese is bubbly and browned in spots, and the crust is golden. The internal temperature of the pizza (if you check) should be at least 165°F (74°C) for food safety.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Use a spatula to lift the pizza out onto a cutting board. Slice into squares and serve hot.
Tips
- Use the right pan: A dark, heavy pan (like a Detroit-style pizza pan or a cast-iron skillet) gives the best crispy bottom. If using a light-colored pan, expect less browning.
- Don’t skip the second rise: The dough needs that second rest in the pan to become light and airy. Skipping it will result in a dense crust.
- Cheese substitution: True brick cheese is hard to find outside the Midwest. A 50/50 mix of low-moisture mozzarella and Monterey Jack is a good substitute—it melts well and gets the right tangy flavor.
- Sauce placement: Traditional Detroit-style pizza has sauce on top, in strips. If you prefer a saucier pizza, you can spread it all over, but the classic look is strips.
Serving Suggestions
Serve this pizza as a main dish with a simple green salad dressed with vinaigrette to cut through the richness. It also pairs well with a cold beer or a sparkling water with lemon. For a full meal, add some roasted vegetables or a bowl of minestrone soup on the side.
Variations
- Veggie: Add sliced mushrooms, bell peppers, and red onions over the cheese before baking.
- Spicy: Drizzle hot honey or sprinkle red pepper flakes over the finished pizza.
- White pizza: Skip the tomato sauce and use a garlic-ricotta mixture instead, then top with spinach and mozzarella.
- Breakfast pizza: Top with cooked bacon, scrambled eggs, and cheddar cheese; bake at 400°F (200°C) for 12–15 minutes until the eggs are set.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until the crust is crispy again. You can also reheat in a skillet over medium heat for 5–7 minutes, covered with a lid to melt the cheese. 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 the dough down, cover it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
What if I don’t have brick cheese? Use a blend of low-moisture mozzarella and Monterey Jack, or even a mix of mozzarella and provolone. The flavor will be slightly different but still delicious.
Why is my crust not crispy? The pan might not be hot enough, or you might not have used enough oil. Make sure the oven is fully preheated and that the pan is well-oiled. Also, bake on the lower rack to get more bottom heat.
Can I use a regular baking sheet? Yes, but the sides are lower, so the crust won’t rise as high. Use a rimmed baking sheet and press the dough to the edges; it will still work, just slightly thinner.
How do I know when the pizza is done? The edges should be dark brown and caramelized, and the cheese should be bubbling and browned in spots. If you’re unsure, use a food thermometer to check that the center reaches 165°F (74°C).
Can I freeze the baked pizza? Yes, let it cool completely, then wrap in plastic wrap and foil. Freeze for up to 2 months. Reheat directly from frozen in a 400°F (200°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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