Detroit Style Pizza Hamilton: Crispy, Cheesy, Easy

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. Originating from Detroit, Michigan, it’s characterized by a layer of cheese that goes all the way to the edges of the pan, creating a crunchy, cheesy frico crust. This recipe brings that iconic style to your Hamilton kitchen, using a high-hydration dough and a simple brick cheese substitute to achieve that signature texture and flavor.

Ingredients

For the dough:
3 ½ cups (420 g) bread flour
1 ½ cups (360 ml) warm water (110°F / 43°C)
2 tsp (10 g) active dry yeast
1 tsp (5 g) sugar
1 ½ tsp (9 g) salt
2 tbsp (30 ml) olive oil, plus more for the pan
For the sauce:
1 can (15 oz / 425 g) crushed tomatoes
1 tbsp (15 ml) olive oil
1 tsp (5 g) sugar
½ tsp (2 g) dried oregano
½ tsp (2 g) garlic powder
Salt to taste
For the toppings:
3 cups (340 g) shredded low-moisture mozzarella (or a mix of mozzarella and Monterey Jack)
20-24 pepperoni slices (optional)
½ cup (50 g) grated Parmesan cheese

Instructions

Make the dough: In a large bowl, dissolve the sugar and yeast in the warm water. Let sit for 5-10 minutes until frothy. Add the flour and salt, and mix with a wooden spoon until a shaggy dough forms. Add the olive oil and knead for 8-10 minutes (or use a stand mixer with a dough hook for 5-6 minutes) until the dough is smooth and elastic. The dough will be sticky; that’s okay.
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Prepare the pan: Generously coat a 9×13-inch (or 10×14-inch) metal pan (preferably blue steel, but any heavy metal pan works) with olive oil, making sure the bottom and sides are well coated.
Second rise: Transfer the dough to the oiled pan. Using your fingertips, gently press the dough out to the edges. If it springs back, let it rest for 10 minutes, then continue. Cover and let rise for 1 hour, or until puffy.
Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt in a small saucepan. Simmer over medium-low heat for 10 minutes, then set aside to cool.
Preheat the oven: Place a rack in the middle of the oven and preheat to 500°F (260°C). If you have a baking stone or steel, place it on the rack to preheat as well.
Top the pizza: Sprinkle the shredded mozzarella (and Monterey Jack, if using) all the way to the edges of the pan. The cheese should touch the sides of the pan. Add the pepperoni, if using, in a single layer. Spoon the sauce in three even stripes 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 oven rack. Bake for 12-15 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. The crust should be golden and the cheese caramelized.
Finish: Remove from the oven and immediately sprinkle with Parmesan cheese. Let cool for 5 minutes, then use a spatula to loosen the edges. Carefully lift the pizza out of the pan and onto a cutting board. Slice and serve.

Tips

Use the right pan: A blue steel pan is traditional, but a regular metal 9×13-inch baking pan works well. Avoid glass or ceramic pans, as they don’t conduct heat as efficiently, and you won’t get the crispy edges.
Cheese matters: Real brick cheese is hard to find outside the Midwest. A blend of low-moisture mozzarella and Monterey Jack is a great substitute. The key is to use a cheese that melts well and browns without becoming greasy.
Don’t over-sauce: The sauce is applied in stripes, not spread over the entire pizza. This prevents the crust from becoming soggy and allows the cheese edges to crisp up properly.
Let it rest: After baking, let the pizza sit for 5 minutes before slicing. This allows the cheese to set slightly, so it doesn’t slide off when you cut it.

Serving Suggestions

Serve this Detroit-style pizza hot, straight from the pan. It’s a meal in itself, but you can pair it with a simple green salad dressed with vinaigrette, or some crunchy roasted vegetables. For a casual get-together, cut it into thick squares and serve with extra marinara sauce for dipping. It also pairs well with a cold, crisp beer or a glass of Italian red wine.

Variations

Classic Pepperoni: Add pepperoni as described, or layer it under the cheese for a different texture.
Veggie Delight: Sauté mushrooms, bell peppers, and onions before adding them to the pizza. You can also add spinach or artichoke hearts.
Spicy Sausage: Cook crumbled Italian sausage and sprinkle it over the cheese before baking.
Hawaiian: Add ham and pineapple chunks for a sweet and savory twist.
White Pizza: Skip the tomato sauce and use a garlic-ricotta mixture as the base, then top with mozzarella and herbs.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza in a cold skillet over medium heat, cover, and heat for 5-7 minutes until the bottom is crispy and the cheese is melted. You can also reheat in a 375°F (190°C) oven for 5-7 minutes. Avoid microwaving, as it will make the crust soggy.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour? Yes, you can, but the crust will be slightly less chewy. Bread flour has a higher protein content, which gives the pizza its characteristic crisp-chewy texture.

What is brick cheese, and can I substitute it? Brick cheese is a mild, slightly tangy cheese from Wisconsin. It’s not always available outside the Midwest. A blend of low-moisture mozzarella and Monterey Jack is a good substitute. You can also use a mix of mozzarella and provolone for a more pronounced flavor.

Do I really need to let the dough rise twice? Yes, the double rise is essential for developing the airy, open crumb that defines Detroit-style pizza. The first rise develops the gluten, and the second rise in the pan allows the dough to relax and fill the pan evenly.

Why are the cheese edges so dark? That’s the goal! The cheese that touches the hot pan caramelizes and becomes crispy. This is called the “frico” and it’s a signature feature of Detroit-style pizza. It’s not burnt; it’s deliciously crunchy.

Can I make this in a cast-iron skillet? Yes, a 12-inch cast-iron skillet works well. Just adjust the baking time slightly, as cast iron retains heat differently. Start checking at 12 minutes.

How do I get the pizza out of the pan without it sticking? The generous amount of olive oil in the pan is key. After baking, run a spatula around the edges to loosen the pizza, then slide it out. If it sticks, place the pan over low heat for a minute to melt the cheese slightly.

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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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