Detroit-style pizza is a rectangular, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. Originating in Detroit, Michigan, it’s baked in a deep steel pan, which gives the crust its signature crunch. This recipe brings that authentic experience to Glasgow, using ingredients easily found in UK supermarkets, and delivers a pizza that’s perfect for a weekend treat or a fun dinner with friends.
Ingredients
- For the dough:
- 3 ½ cups (450 g) strong white bread flour, plus extra for dusting
- 1 ½ teaspoons (7 g) instant yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 1 ½ cups (355 ml) lukewarm water (about 105°F / 40°C)
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (400 g) crushed tomatoes
- 2 tablespoons (30 ml) tomato paste
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 g) sugar
- ½ teaspoon (3 g) garlic powder
- Salt and black pepper to taste
- For the toppings:
- 3 cups (340 g) low-moisture mozzarella, shredded (or a mix of mozzarella and mild cheddar)
- ¼ cup (25 g) grated Parmesan cheese
- Your choice of toppings: pepperoni, cooked sausage, mushrooms, olives, or roasted peppers (optional)
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the lukewarm water and olive oil. Mix with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes on medium speed.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, 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 baking pan (preferably dark, heavy-gauge steel) with olive oil, making sure the bottom and sides are well covered.
- Shape the dough: Transfer the risen dough to the pan. Gently press it out to fill the pan, using your fingertips to dimple the dough. If it springs back, let it rest for 10 minutes, then continue. Cover and let rise again for 30–45 minutes, until puffy.
- Make the sauce: While the dough rises, combine the crushed tomatoes, tomato paste, oregano, sugar, garlic powder, salt, and pepper in a small saucepan. Simmer over medium-low heat for 10 minutes, 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 your oven doesn’t go that high, use the highest setting (usually 550°F / 290°C).
- Assemble the pizza: Sprinkle the shredded mozzarella (and cheddar, if using) evenly over the dough, right to the edges. The cheese should touch the pan’s sides—this creates the crispy frico edge. Add your chosen toppings, then dollop the sauce in three or four lines lengthwise over the cheese (do not spread it all the way to the edges). Sprinkle with Parmesan.
- Bake: Bake for 15–20 minutes, until the edges are deeply browned and caramelized, and the cheese is bubbly and spotty. The internal temperature of the pizza should reach at least 165°F (74°C) as a safe minimum, though the crust will be well above that.
- Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Run a 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, heavy steel pan (like a LloydPans or a standard 9×13-inch baking tray) gives the best crust. Avoid glass or non-stick, which won’t conduct heat as well.
- Don’t skip the second rise: The dough needs that extra time to become airy. If you’re short on time, you can skip it, but the crust will be denser.
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent melting and browning. Shred from a block for the best results.
- Go easy on the sauce: Detroit-style pizza has sauce on top, but not too much—just enough to add flavor without making the crust soggy.
Serving Suggestions
Serve the pizza hot, straight from the pan, cut into squares. It pairs well with a crisp green salad dressed with lemon vinaigrette, or with a side of garlic knots. For drinks, a cold lager or a sparkling water with lemon is refreshing. In Glasgow, you might enjoy it with a pint of local ale.
Variations
- Classic Pepperoni: Add a layer of pepperoni under the cheese (so it crisps up) and a few slices on top.
- Veggie Supreme: Use sautéed mushrooms, red onions, and roasted red peppers. Add them after the cheese, before the sauce.
- Spicy ‘Nduja: Spread small spoonfuls of ‘nduja (spicy spreadable salami) over the cheese before baking for a spicy kick.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, and top with cooked chicken, red onion, and a drizzle of ranch after baking.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a dry skillet over medium heat, cover with a lid, and cook for 3–5 minutes until the bottom is crispy and the cheese is melted. Alternatively, reheat in a toaster oven or regular oven at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping in the pan.
What if I don’t have a 9×13-inch pan?
You can use a 10×15-inch (25×38 cm) baking sheet, or two 8×8-inch (20×20 cm) square pans. Adjust the baking time slightly—thinner crusts may need a couple of minutes less.
Can I use all-purpose flour instead of bread flour?
Yes, but the crust will be less chewy and airy. Bread flour has more protein, which creates more gluten structure. If using all-purpose, reduce the water by 2 tablespoons (30 ml).
Why is my cheese not browning?
Make sure you’re using low-moisture mozzarella and that the oven is fully preheated. Also, the cheese must touch the pan’s edges to caramelize. If it’s still not browning, broil for the last 1–2 minutes, watching closely.
Can I freeze the baked pizza?
Yes. Let it cool completely, then wrap in plastic wrap and foil. Freeze for up to 3 months. Reheat from frozen in a 375°F (190°C) oven for 15–20 minutes.
Is this the authentic Detroit-style recipe?
This recipe follows the traditional method: a thick, airy crust baked in a steel pan, with cheese to the edges and sauce on top. However, many pizzerias have their own variations, so feel free to adapt to your taste.
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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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