Detroit-style pizza is a regional American classic from the Motor City, known for its thick, airy crust, crispy cheese edges, and sauce on top. This recipe, inspired by the style made famous at Harper Avenue pizzerias, delivers that signature square pie with a light, focaccia-like crumb and a satisfying crunch. It works because the dough is par-baked in a well-oiled steel pan, creating a fried, cheesy frico crust that is impossibly good.
Ingredients
- For the dough:
- 3 ½ cups (440 g) bread flour
- 2 tsp (8 g) instant yeast
- 1 ½ tsp (9 g) fine sea salt
- 1 ½ cups (355 ml) warm water (about 105°F/40°C)
- 1 tbsp (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 tsp (5 g) dried oregano
- ½ tsp (2 g) sugar
- Salt and black pepper to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (not fresh)
- 4 oz (115 g) brick or cheddar cheese, shredded (for the edges)
- Optional: 20–24 pepperoni slices, or other toppings of your choice
- Grated Parmesan, for finishing
Instructions
- Make the dough: In a large bowl, whisk together the bread 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 6–8 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook on medium-low for 6 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: Generously coat a 9×13-inch (23×33 cm) dark steel pan (or a dedicated Detroit-style pan) with olive oil, making sure the bottom and corners are well coated. Transfer the dough to the pan and gently stretch it to the edges. If it resists, let it rest for 10 minutes, then stretch again. The dough should be about ½-inch (1.25 cm) thick.
- Second rise: Cover the pan with plastic wrap and let the dough rise for 45–60 minutes, until it is puffy and has risen slightly above the pan’s rim.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, minced garlic, oregano, sugar, salt, and pepper in a small saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
- Preheat the oven to 500°F (260°C) with a rack in the upper third.
- Par-bake the crust: Once the dough has risen, par-bake it (without toppings) for 7–8 minutes, until it is just set and lightly golden. Remove from the oven.
- Add the cheese: Sprinkle the shredded mozzarella evenly over the par-baked crust, leaving a ½-inch (1.25 cm) border around the edges. Then sprinkle the shredded brick or cheddar cheese along the edges, right up to the pan’s rim—this will create the crispy, caramelized frico.
- Add sauce and toppings: Spoon the sauce in three or four stripes lengthwise over the cheese (do not spread it fully). Add your pepperoni or other toppings on top of the sauce.
- Bake: Bake for 12–15 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. The internal temperature of the pizza should reach at least 165°F (74°C) for food safety, but the visual cues of melted cheese and browned crust are your best indicators.
- Rest and serve: Let the pizza cool in the pan for 5 minutes. Run a thin spatula around the edges to loosen the crispy cheese, then slide the pizza onto a cutting board. Sprinkle with grated Parmesan, slice into squares, and serve immediately.
Tips
- Use a dark steel pan: The dark, heavy pan is essential for the crispy, fried crust. If you don’t have one, use a regular 9×13-inch metal pan and increase the oil slightly. Avoid glass or ceramic, as they won’t conduct heat as well.
- Don’t skip the par-bake: Par-baking ensures the crust is fully cooked through without burning the cheese. It also helps the dough hold its shape when you add the toppings.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Shredding your own from a block will give you a creamier, more cohesive melt.
- Be generous with the edge cheese: The crispy, caramelized edges are the hallmark of Detroit-style pizza. Don’t be shy—the more cheese you put at the edges, the better the frico.
Serving Suggestions
Serve this pizza hot, straight from the pan, cut into squares (the traditional way). It pairs well with a simple side salad dressed with Italian vinaigrette, or with a cold beer for adults. For a complete meal, add some roasted vegetables or a bowl of minestrone soup.
Variations
- Classic Pepperoni: Use cup-and-char pepperoni, which crisps up into little cups that hold oil.
- Vegetarian: Top with sautéed mushrooms, bell peppers, and red onions after the sauce.
- Spicy Honey: After baking, drizzle with hot honey (honey infused with chili flakes) for a sweet-heat contrast.
- White Pizza: Skip the tomato sauce and instead dollop with ricotta mixed with garlic and herbs, then top with mozzarella and Parmesan.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3–4 days. To reheat, place slices in a non-stick skillet over medium heat for 2–3 minutes, then add a splash of water and cover with a lid for another minute to melt the cheese. Alternatively, reheat in a 375°F (190°C) oven for 5–7 minutes. Avoid the microwave, which will make the crust soggy. You can also freeze the baked pizza (wrap tightly in plastic wrap and foil) for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this dough ahead of time? Yes, after the first rise, punch down the dough, wrap it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before stretching it into the pan.
What if I don’t have a Detroit-style pan? A 9×13-inch metal baking pan works well, but the crust will be slightly thinner. You can also use two 8×8-inch square pans for a thicker crust. Just adjust the bake time slightly.
Why is my crust not crispy on the bottom? This usually means the pan wasn’t oiled enough, or the pan is too light-colored. Use a dark, heavy pan and don’t skimp on the olive oil. Also, make sure the oven is fully preheated to 500°F (260°C).
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy and slightly less airy. Bread flour has more protein, which gives the characteristic structure. If using all-purpose, you may need to reduce the water by 2–3 tablespoons.
How do I know when the pizza is done? The cheese should be fully melted and the edges should be deeply browned and crispy. If you have a thermometer, the center of the cheese should read at least 165°F (74°C).
Can I add more sauce? Yes, but be careful—too much sauce can make the pizza soggy. The traditional style uses just enough to cover the cheese in stripes, not a thick layer.
Related
- Chicken Breast Nutrients: Complete Guide
- Chicken Breast Nutrition 100g: Calories & Macros
- Chicken Breast Meat: Juicy Baked Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).