Detroit Style Pizza Grand Rapids: Crispy, Cheesy, Square

Detroit-style pizza is a rectangular, thick-crust pizza baked in a blue steel pan, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. It originated in Detroit, Michigan, and has become a beloved style across the country, including in Grand Rapids, where local pizzerias have put their own spin on it. This recipe delivers that signature combination of a crunchy, cheesy crust, tangy sauce, and gooey cheese, all in your home oven.

Ingredients

2 cups (250 g) bread flour (or all-purpose flour)
1 teaspoon (5 g) instant yeast
1 teaspoon (5 g) salt
1 cup (240 ml) warm water (110°F/43°C)
1 tablespoon (15 ml) olive oil, plus more for the pan
8 oz (225 g) brick mozzarella, cut into 1/2-inch cubes
4 oz (115 g) sharp cheddar cheese, shredded
1 cup (240 ml) pizza sauce (homemade or store-bought)
Optional toppings: pepperoni, cooked sausage, mushrooms, onions, or any of your favorites

Instructions

Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. The dough will be slightly sticky; add a little flour if needed, but keep it soft.
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.
Prep the pan: While the dough rises, generously coat a 9×13-inch metal baking pan (or a proper Detroit-style pan) with olive oil, making sure the bottom and sides are well covered. This is crucial for the crispy edges.
Shape the dough: After the rise, gently punch down the dough. Transfer it to the oiled pan and press it out to the edges. If it springs back, let it rest for 10 minutes, then continue pressing. The dough should be about 1/2- to 3/4-inch thick.
Second rise: Cover the pan with plastic wrap and let the dough rise for another 1 to 1.5 hours, until it has puffed up noticeably.
Preheat the oven: About 30 minutes before baking, preheat your oven to 500°F (260°C) or as high as it will go (450°F/232°C minimum). Place an oven rack in the middle position.
Add the cheese: Once the dough has risen, scatter the cubed mozzarella and shredded cheddar evenly over the dough, all the way to the edges. The cheese should touch the sides of the pan; this is what creates the crispy, caramelized frico edges.
Add the sauce: Spoon the pizza sauce in three or four stripes lengthwise over the cheese. You don’t need to spread it all the way to the edges—the sauce will spread slightly during baking. Add your desired toppings now.
Bake: Place the pan in the oven and bake for 15-20 minutes, until the edges are dark brown and crispy, the cheese is bubbly and browned in spots, and the internal temperature of the crust reaches 200°F (93°C) if you want to check. The cheese should be melted and the sauce hot.
Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Then, use a spatula to loosen the edges and slide the pizza onto a cutting board. Slice into squares or rectangles and serve hot.

Tips

Use a metal pan: A dark, metal pan (like a blue steel pan or a standard 9×13-inch baking pan) is essential for conducting heat and creating the crispy crust. Glass or ceramic pans won’t get as hot and will result in a softer bottom.
Don’t skip the second rise: The double rise is what gives the crust its light, airy interior. If you’re short on time, you can do a single rise, but the texture will be denser.
Cube the mozzarella: Cubed mozzarella melts differently than shredded—it creates pockets of gooey cheese and helps the edges crisp up. If you only have shredded, it will still work, but the texture will be slightly different.
Preheat your oven thoroughly: A hot oven is key to getting the cheese to caramelize and the crust to crisp. Let it preheat for at least 30 minutes.

Serving Suggestions

Serve this Detroit-style pizza hot, straight from the oven, cut into squares. It’s fantastic on its own, but you can also offer a side of ranch dressing or marinara for dipping. Pair it with a crisp green salad or some roasted vegetables to balance the richness. For a drink, a cold beer or a sparkling water with lemon works well.

Variations

Classic Pepperoni: Add a layer of pepperoni under the cheese or on top before baking. For extra crispiness, use cup-and-char pepperoni.
Supreme: Load up with cooked sausage, bell peppers, onions, and black olives.
BBQ Chicken: Use BBQ sauce instead of pizza sauce, add shredded cooked chicken, red onion, and a sprinkle of smoked gouda.
Veggie: Sautéed mushrooms, spinach, and artichoke hearts are great options. Add them after the sauce so they don’t burn.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place the slices on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until the cheese is melted and the crust is crispy. You can also use a skillet on the stovetop over medium heat, covered, for a few minutes. Avoid the microwave, as it will make the crust soggy.

Frequently Asked Questions

Can I make the dough ahead of time? Yes! After the first rise, you can punch down the dough, cover it, and refrigerate it for up to 2 days. When ready to use, let it come to room temperature for about 30 minutes, then proceed with shaping and the second rise.

Do I need a special Detroit-style pan? No, a regular 9×13-inch metal baking pan works perfectly. The key is that it’s metal and has relatively straight sides. A cast iron skillet can also work if you shape the dough to fit.

Why is my crust not crispy? The most common reasons are: not using enough oil in the pan, not preheating the oven enough, or using a glass or ceramic pan. Also, make sure the cheese goes all the way to the edges, as the cheese that touches the pan creates the crispy frico.

Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour. The crust will be slightly less chewy, but it will still be delicious. You may need to reduce the water by a tablespoon or two, as all-purpose flour absorbs less liquid.

How do I get the cheese to caramelize? The high oven temperature (500°F/260°C) and the cheese touching the hot pan are what cause caramelization. Don’t be afraid to let the edges get quite dark—that’s the desired result.

What if I don’t have instant yeast? You can use active dry yeast. Dissolve it in a little warm water with a pinch of sugar for 5-10 minutes until frothy, then add it to the flour mixture. Reduce the water in the recipe by the amount you used to dissolve the yeast.

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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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