Detroit-style pizza is a rectangular, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. This recipe recreates the iconic Pizza Hut experience at home, delivering a cheesy, satisfying square that rivals your favorite delivery. The key is a high-hydration dough baked in a well-oiled pan, which creates that signature crispy crust and chewy crumb.
Ingredients
- 3 1/2 cups (420 g) bread flour, plus more for dusting
- 1 1/2 cups (360 ml) warm water (110°F/43°C)
- 2 teaspoons (6 g) instant yeast
- 2 teaspoons (10 g) salt
- 2 teaspoons (10 ml) olive oil, plus more for the pan
- 2 tablespoons (30 ml) olive oil, for the pan
- 1 cup (240 ml) pizza sauce (store-bought or homemade)
- 3 cups (340 g) shredded low-moisture mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
- Optional toppings: pepperoni, cooked sausage, mushrooms, olives, bell peppers, onions
Instructions
- In a large bowl, combine the flour, yeast, and salt. Add the warm water and 2 teaspoons of olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.
- Pour 2 tablespoons of olive oil into a 9×13-inch (23×33 cm) metal baking pan (or a Detroit-style pan). Spread the oil to coat the bottom and sides. Place the dough in the pan and press it into an even layer, covering the bottom. Cover with plastic wrap and let rise in a warm place for 2 hours, or until doubled in size.
- Preheat your oven to 500°F (260°C). Place the oven rack in the lower third of the oven.
- After the dough has risen, use your fingertips to press dimples all over the dough. This helps the sauce and cheese settle in.
- Scatter the mozzarella cheese evenly over the dough, right to the edges. The cheese should touch the pan walls. Add any toppings now, before the sauce.
- Dollop the pizza sauce over the cheese in three or four lines lengthwise, or spread it in a thin layer, leaving a 1-inch border around the edges.
- Sprinkle the Parmesan cheese over the top.
- Bake for 12-15 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. The crust should be golden underneath.
- Let the pizza cool in the pan for 5 minutes. Run a spatula around the edges to loosen it, then carefully slide it onto a cutting board. Slice into squares and serve hot.
Tips
- Use a metal pan: A metal pan conducts heat better than glass or ceramic, giving you that crispy, fried bottom crust. If you don’t have a Detroit-style pan, a standard 9×13-inch metal baking pan works fine.
- Don’t skimp on the cheese: The cheese goes all the way to the edges, and it’s okay if some melts over the side. That’s what creates the crispy, caramelized frico edges that are the hallmark of Detroit-style pizza.
- Let the dough rise fully: The long rise is essential for developing the airy, focaccia-like crumb. If your kitchen is cool, let it rise for 3 hours instead of 2.
- Substitutions: No bread flour? Use all-purpose flour, but reduce the water to 1 1/4 cups (300 ml). For a gluten-free version, use a gluten-free all-purpose flour blend and add 1 teaspoon of xanthan gum if your blend doesn’t have it.
Serving Suggestions
Serve the pizza hot, cut into squares, as a main dish or party appetizer. Pair it with a simple green salad dressed with Italian vinaigrette and some garlic knots or breadsticks on the side. It also goes well with a cold beer or a glass of your favorite soda.
Variations
- Classic Pepperoni: Add a layer of pepperoni slices on top of the cheese before baking.
- Supreme: Top with cooked Italian sausage, bell peppers, onions, and black olives.
- BBQ Chicken: Swap the pizza sauce for BBQ sauce, use cooked chicken breast, and add red onion and cilantro after baking.
- Veggie: Load with mushrooms, spinach, artichoke hearts, and roasted red peppers.
- Spicy Honey: Drizzle hot honey over the finished pizza for a sweet-and-spicy kick.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place the pizza on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until hot and crispy. You can also reheat individual slices in a skillet over medium heat for 2-3 minutes per side. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator for up to 24 hours. Just cover the pan tightly with plastic wrap and place it in the fridge. When ready to bake, let it sit at room temperature for 30 minutes before topping and baking.
Why is my crust not crispy?
Make sure you use enough oil in the pan and that the oven is fully preheated. Baking on a lower rack also helps the bottom crisp up. If the crust is still not crispy, try baking it directly on a preheated baking stone or steel.
Can I use a glass baking dish?
Yes, but it may not get as crispy on the bottom. If using glass, reduce the oven temperature to 475°F (245°C) and bake for a few minutes longer. Be careful not to let the cheese burn.
What is the best cheese for Detroit-style pizza?
Low-moisture whole-milk mozzarella is the classic choice. You can also use a blend of mozzarella and provolone for extra flavor. Avoid fresh mozzarella, as it contains too much water and will make the pizza soggy.
Can I freeze the baked pizza?
Yes, bake the pizza, let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, bake from frozen in a 375°F (190°C) oven for 10-15 minutes, or until hot.
How do I get the sauce to not make the pizza soggy?
Use a thick, concentrated pizza sauce. You can also cook the sauce down for a few minutes to reduce the water content. Dolloping the sauce on top of the cheese, rather than spreading it on the dough, also helps.
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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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