Detroit Style Pizza: Crispy, Cheesy, Square

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. It works because the dough is pressed into a well-oiled pan, allowing the cheese to bake against the sides and form a crunchy, almost fried crust. This recipe delivers that iconic combination of crunchy edges, soft center, and tangy sauce, all in a home kitchen.

Ingredients

3 ½ cups (420 g) bread flour, plus more for dusting
2 ¼ tsp (7 g) instant yeast
2 tsp (12 g) fine sea salt
1 ½ cups (355 ml) warm water (about 105°F / 40°C)
2 tbsp (30 ml) olive oil, plus 3 tbsp (45 ml) for the pan
1 tbsp (15 ml) honey or sugar
8 oz (225 g) low-moisture mozzarella, shredded (not fresh)
4 oz (115 g) sharp cheddar, shredded
1 can (15 oz / 425 g) crushed tomatoes
1 tsp dried oregano
½ tsp garlic powder
¼ tsp red pepper flakes (optional)
Salt and black pepper to taste
1 tbsp (15 ml) olive oil for the sauce
Toppings of your choice (e.g., pepperoni, cooked sausage, mushrooms)

Instructions

Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water, 2 tablespoons olive oil, and honey. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 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 rise in a warm spot for 1–2 hours, until doubled in size.
Prepare the pan: Pour 3 tablespoons of olive oil into a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel or dark nonstick). Use your hands to coat the bottom and sides thoroughly. The oil should pool slightly.
Shape the dough: Transfer the risen dough to the oiled pan. Gently press it out to the edges, using your fingertips. If it springs back, let it rest for 10 minutes, then press again. The dough should reach the corners and sides. Cover the pan with plastic wrap and let it rise for 30–45 minutes, until puffy.
Make the sauce: While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the crushed tomatoes, oregano, garlic powder, red pepper flakes (if using), and a pinch of salt and pepper. Simmer for 10–15 minutes, until slightly thickened. Set aside to cool.
Preheat the oven: Place a rack in the middle position and preheat the oven to 500°F (260°C). If you have a baking steel or stone, place it on the rack to preheat as well.
Assemble the pizza: Sprinkle the shredded mozzarella and cheddar evenly over the dough, pushing some cheese right up to the edges of the pan so it touches the metal. Add your desired toppings (e.g., pepperoni, cooked sausage) over the cheese. Spoon the sauce in three thick strips lengthwise over the top—do not spread it all the way to the edges.
Bake: Place the pan directly on the preheated steel or stone (or on the middle rack if not using one). Bake for 15–20 minutes, until the edges are deeply browned and caramelized, and the cheese is bubbly and spotty. The internal temperature of any meat toppings should reach the safe minimum: for ground meat, 160°F (71°C) (USDA FSIS); for poultry, 165°F (74°C) (USDA FSIS).
Rest and serve: Remove the pan from the oven and let the pizza rest for 5 minutes. Run a thin spatula around the edges to loosen the crispy cheese, then slide the pizza onto a cutting board. Slice into squares and serve.

Tips

Use the right pan: A dark, heavy metal pan conducts heat best and helps create the crispy edges. If you only have a light-colored pan, the crust may be less browned; increase baking time by 2–3 minutes.
Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent melting and browning. Shredding from a block gives you that gooey, stretchy texture and better caramelization.
Don’t skip the oil: The generous amount of oil in the pan is essential for the fried, crispy bottom and edges. It also helps the pizza release easily.
Let the dough rise slowly: For even more flavor, after the first rise, refrigerate the dough overnight. Cold-fermented dough develops a more complex taste and is easier to shape.

Serving Suggestions

Serve Detroit-style pizza hot, straight from the oven, cut into squares or rectangles. It pairs well with a crisp green salad dressed with vinaigrette to cut through the richness. For a classic Midwest pairing, serve with a cold beer or a glass of red wine like a Zinfandel or Syrah. You can also offer extra sauce on the side for dipping the crispy corners.

Variations

Classic Pepperoni: Add 4 oz (115 g) sliced pepperoni under the sauce. The pepperoni cups up and gets crispy in the oven.
Supreme: Top with cooked Italian sausage, green bell pepper, red onion, and black olives.
BBQ Chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken (ensure it reaches 165°F / 74°C), and add red onion and cilantro after baking.
Vegetarian: Load with roasted mushrooms, caramelized onions, and artichoke hearts. Use a mix of mozzarella and provolone for extra flavor.
Spicy Honey: After baking, drizzle with hot honey (honey mixed with chili flakes) for a sweet-heat kick.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place 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 edges are crispy again. You can also reheat in a skillet over medium heat for 3–4 minutes, covered, to restore the crispy bottom. Avoid microwaving, as it will make the crust soggy.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy and may not rise as high. For best results, use bread flour or a mix of bread and all-purpose.

What if I don’t have a 9×13-inch pan? You can use a 10×14-inch or any similar rectangular pan. Adjust the dough quantity slightly—if your pan is much larger, the crust will be thinner; if smaller, it will be thicker. Adjust baking time accordingly.

Why is my cheese not crispy at the edges? Make sure you push the cheese all the way to the pan edges and that the pan is well-oiled. Also, bake at a high temperature (500°F/260°C) and use a dark pan if possible.

Can I freeze the dough? Yes, after the first rise, punch down the dough, wrap it tightly in plastic, and freeze for up to 3 months. Thaw in the refrigerator overnight, then proceed with shaping and rising in the pan.

Do I need to pre-bake the crust? No, Detroit-style pizza is baked once. The dough bakes fully in the time it takes to melt the cheese and brown the edges.

Can I make this gluten-free? You can substitute a gluten-free bread flour blend, but the texture will be different and may not be as airy. Add a binder like xanthan gum if your blend doesn’t include it, and expect a denser crust.

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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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