Detroit-style pizza is a square, thick-crusted pizza with a crispy, caramelized cheese edge and a soft, airy interior, traditionally baked in a rectangular blue steel pan. This recipe brings that iconic Motor City style to your Huntington Beach kitchen, using a high-hydration dough, brick cheese, and a simple sauce. It works because the pan-frying technique and cheese-to-the-edge method create that signature crispy-chewy crust that is impossible to resist.
Ingredients
- For the dough:
- 3 1/2 cups (420 g) bread flour
- 1 1/2 cups (360 ml) warm water (110°F/43°C)
- 2 teaspoons (8 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- For the toppings:
- 8 oz (225 g) brick cheese (or low-moisture mozzarella), shredded
- 4 oz (115 g) sliced pepperoni (optional)
- 1/4 cup (25 g) grated Parmesan cheese
- Fresh basil leaves, for garnish
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 6–8 minutes, until smooth and elastic. The dough will be sticky; resist adding too much flour. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 1/2 to 2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel) with olive oil, making sure the corners are well coated. This is essential for the crispy, fried crust.
- Shape the dough: Transfer the risen dough to the pan. Using your fingertips, gently press and stretch the dough to fill the pan, working from the center out. If it springs back, let it rest for 10 minutes, then continue. The dough should reach the edges and slightly up the sides. Cover and let it rest for 30 minutes.
- Make the sauce: While the dough rests, combine the crushed tomatoes, oregano, garlic powder, sugar, and salt in a small bowl. Stir well and set aside.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a pizza stone, place it on the rack to help heat the pan from below.
- Assemble the pizza: Sprinkle the shredded brick cheese (or mozzarella) evenly over the dough, going all the way to the edges and into the corners. The cheese touching the hot pan will create the crispy frico edge. Add the pepperoni (if using) and sprinkle with Parmesan.
- Bake: Place the pan on the hot stone (or directly on the rack) and bake for 15–20 minutes, until the cheese is bubbling and the edges are deeply browned and caramelized. The crust should be golden and crisp on the bottom. If the top is browning too fast, tent loosely with foil.
- Add sauce and finish: Remove the pizza from the oven and immediately dollop or spread the sauce in three lines lengthwise over the pizza (not covering the whole surface). Let it rest for 5 minutes, then garnish with fresh basil.
- Serve: Use a metal spatula to loosen the pizza from the pan, transfer to a cutting board, and slice into squares. Serve hot.
Tips
- Use the right pan: A dark, heavy pan (like blue steel or cast iron) conducts heat best and helps create the crispy bottom. If using a glass or light-colored pan, expect a less crisp crust.
- Brick cheese substitute: If you can’t find brick cheese, use a mix of 75% low-moisture mozzarella and 25% Monterey Jack. This mimics the mild, milky flavor and good melting qualities.
- Don’t over-sauce: Traditional Detroit-style pizza has sauce on top, but only in stripes. Too much sauce will make the crust soggy. Less is more.
- Let it rest: After baking, let the pizza rest for 5 minutes before cutting. This allows the cheese to set slightly and prevents the toppings from sliding off.
Serving Suggestions
Serve this pizza as a main dish with a crisp green salad dressed with lemon vinaigrette. It also pairs well with roasted vegetables or a simple antipasto platter. For a beach-day vibe, serve it with cold drinks and extra napkins.
Variations
- Classic Pepperoni: Use cup-and-char pepperoni, which curls and crisps up beautifully.
- Supreme: Add sautéed bell peppers, onions, and mushrooms before baking.
- Spicy Honey: Drizzle hot honey over the finished pizza for a sweet-heat kick.
- Veggie: Load up with roasted zucchini, cherry tomatoes, and a sprinkle of feta after baking.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken and red onion, and finish with a drizzle of ranch.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over medium heat for 2–3 minutes per side, or in a 375°F (190°C) oven for 5–7 minutes. Avoid the microwave, as it will make the crust soggy. For longer storage, freeze the baked pizza (without fresh basil) wrapped in plastic wrap and foil for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 10–12 minutes.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after kneading, place the dough in an oiled bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
Why is my crust not crispy on the bottom? The pan may not be hot enough, or you may not have used enough oil. Make sure to preheat the pan in the oven for at least 15 minutes before adding the dough, and use a generous amount of oil.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy and airy. Bread flour has higher protein, which gives better structure.
What if I don’t have a pizza stone? That’s fine; the pan itself will conduct heat. Just place the pan directly on the oven rack.
How do I get the cheese to the edges without it burning? The cheese at the edges is supposed to brown and crisp—that’s the signature frico. If it starts to burn, tent with foil.
Can I use a different cheese? Yes, but avoid pre-shredded cheeses, as they contain anti-caking agents that prevent melting. Shred your own for best results.
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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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