Detroit Style Pizza in CT: A Home Recipe

Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, known for its crispy, cheese-crusted edges and airy, focaccia-like interior. Originating in Detroit, Michigan, it has become a nationwide favorite, and you can now make an excellent version at home in Connecticut, even without a dedicated Detroit pizza pan. This recipe uses a high-hydration dough, brick cheese (or a substitute), and a simple sauce to deliver that signature crunchy, cheesy corner in your own oven.

Ingredients

For the dough:
3 1/2 cups (440 g) bread flour
1 1/2 cups (355 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 and dough
For the sauce:
1 can (15 oz / 425 g) crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sugar
Salt to taste
For the toppings:
8 oz (225 g) brick cheese, shredded (or a mix of low-moisture mozzarella and Monterey Jack)
4 oz (115 g) pepperoni slices (optional)
2 tablespoons (30 ml) olive oil for the pan

Instructions

Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and 1 tablespoon of olive oil. Stir with a wooden spoon until a shaggy dough forms. It will be sticky.
Knead: Turn the dough 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. The dough should be soft and slightly tacky.
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.
Prepare the pan: While the dough rises, pour 2 tablespoons of olive oil into a 9×13-inch metal baking pan (or two 8×8-inch pans). Use your fingers to spread the oil evenly over the bottom and up the sides. The oil should pool slightly.
Shape the dough: Once the dough has risen, punch it down and transfer it to the oiled pan. Gently press it out to the edges. If it springs back, let it rest for 10 minutes, then continue. Cover the pan with plastic wrap and let it rise again for 30-45 minutes, until puffy.
Preheat the oven: Place a rack in the lower third 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.
Make the sauce: In a small bowl, mix the crushed tomatoes, oregano, garlic powder, sugar, and salt. Set aside.
Top the pizza: After the second rise, the dough should be puffy. Sprinkle the shredded cheese evenly over the dough, right to the edges and corners. The cheese should touch the pan’s sides—this creates the crispy frico edge. Add pepperoni or other toppings if using.
Add the sauce: Spoon the sauce in three or four stripes lengthwise over the cheese. Do not spread it all the way to the edges; the sauce should sit on top of the cheese, not the dough.
Bake: Place the pan directly on the hot stone or on the lower oven rack. Bake for 12-15 minutes, until the edges are dark brown and bubbling, and the cheese is melted and starting to brown in spots. The internal temperature of the pizza should reach 165°F (74°C) if you check it with a thermometer, though the visual cues are usually enough.
Rest and serve: Remove the pizza from the oven and let it rest 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. Slice into squares and serve hot.

Tips

Pan matters: A dark, heavy-gauge steel pan (like a Detroit-style pan or a 9×13-inch cake pan) gives the best crust. Avoid glass or non-stick pans, as they don’t conduct heat as well.
Cheese substitute: If you can’t find brick cheese, use a 50/50 mix of low-moisture mozzarella and Monterey Jack. It won’t have the exact tang, but it will still be melty and crispy.
Don’t overload with sauce: The sauce is meant to be a topping, not a base. Too much sauce will make the crust soggy.
Use a thermometer: Ovens vary. If your pizza is browning too fast on top but the dough is still raw, lower the oven to 450°F (232°C) and bake a few minutes longer.

Serving Suggestions

Serve the pizza hot, cut into 4 or 6 squares, with a side of ranch dressing or blue cheese dip for the crust. It pairs well with a simple green salad or a cold beer. For a Connecticut twist, serve with a side of clam chowder or a local cider.

Variations

Classic: Use only brick cheese and pepperoni.
Veggie: Add sautéed mushrooms, onions, and bell peppers before baking.
Spicy: Top with hot honey or red pepper flakes after baking.
BBQ chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken, and add red onion and cilantro after baking.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until the cheese is bubbly and the crust is crisp. You can also reheat in a skillet over medium heat with a lid for 3-4 minutes. 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 airy. Bread flour has more gluten, which gives the characteristic open crumb.

Can I make the dough ahead of time? Absolutely. After the first rise, punch it down, cover, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.

What if I don’t have a 9×13 pan? You can use two 8-inch round cake pans or a large cast-iron skillet. Adjust the baking time slightly, as smaller pans will bake faster.

Why is my crust not crispy on the bottom? The pan needs enough oil, and the oven must be hot. Make sure you’re using a dark metal pan and preheating it on a lower rack. Also, don’t use too much sauce.

Can I freeze the baked pizza? Yes, wrap the cooled pizza in plastic wrap and foil, then freeze for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 10-12 minutes.

Is brick cheese necessary? No, but it’s traditional. A blend of mozzarella and Monterey Jack is a good substitute, though the flavor will be milder.

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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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