Detroit Style Pizza in LA: Recipe & Tips

Detroit-style pizza is a thick, rectangular pan pizza known for its crispy, caramelized cheese edges and airy, focaccia-like crust. It originated in Detroit, Michigan, and has become a nationwide favorite, including in Los Angeles, where it’s celebrated for its unique texture and flavor. This recipe recreates that iconic style at home, using a high-hydration dough and a generous amount of brick cheese to achieve the signature crispy frico crust.

Ingredients

For the dough:
3 cups (360 g) bread flour
1 ½ cups (355 ml) warm water (110°F / 43°C)
1 tsp (5 g) instant yeast
1 ½ tsp (9 g) salt
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
1 tsp (5 g) dried oregano
1 tsp (5 g) garlic powder
½ tsp (2 g) salt
½ tsp (1 g) black pepper
For the toppings:
12 oz (340 g) brick cheese, shredded (or a mix of low-moisture mozzarella and Monterey Jack)
20–24 slices of pepperoni (optional)
Fresh basil leaves (optional, for garnish)

Instructions

Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Mix with a spatula until a shaggy dough forms. Cover and let rest for 10 minutes.
Knead: Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. The dough will be 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: While the dough rises, generously coat a 9×13-inch (23×33 cm) metal baking pan with olive oil, making sure the bottom and sides are well covered.
Shape the dough: Once risen, transfer the dough to the oiled pan. Gently stretch and press it to cover the bottom, pushing it into the corners. If it resists, let it rest for 5 minutes and continue. Cover the pan with plastic wrap and let it rise again for 30–45 minutes, until puffy.
Make the sauce: While the dough does its second rise, combine the crushed tomatoes, olive oil, oregano, garlic powder, salt, and pepper in a small bowl. Stir to blend. Set aside.
Preheat the oven: Place an oven rack in the middle position and preheat to 500°F (260°C).
Top the pizza: Sprinkle the shredded cheese evenly over the dough, going all the way to the edges—the cheese will melt and create the crispy frico crust. If using pepperoni, lay the slices over the cheese. Dollop the sauce in three or four rows lengthwise, leaving some cheese exposed.
Bake: Place the pan on the middle rack and bake for 12–15 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. Rotate the pan halfway through for even browning.
Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Use a spatula to loosen the edges, then slide the pizza onto a cutting board. Slice into squares and serve hot, garnished with fresh basil if desired.

Tips

Use a metal pan: A dark, heavy-gauge steel or aluminum pan conducts heat better than glass or ceramic, giving you the crispy bottom and edges that define Detroit-style pizza.
Don’t skimp on the cheese: Brick cheese is traditional, but it can be hard to find outside the Midwest. A blend of low-moisture mozzarella and Monterey Jack works well, but be sure to use a generous amount—the cheese that hits the pan edges creates the signature frico.
High heat is key: Baking at 500°F (260°C) mimics the commercial ovens that make Detroit-style pizza so crispy. If your oven runs hot, check the pizza at 10 minutes to avoid burning.
Let it rest: After baking, resting the pizza for 5 minutes allows the cheese to set slightly and makes slicing cleaner. Cutting too soon can pull the cheese off the crust.

Serving Suggestions

Serve Detroit-style pizza as a main dish with a simple green salad dressed with lemon vinaigrette. It also pairs well with roasted vegetables or a bowl of tomato soup. For a casual gathering, cut into squares and serve alongside other appetizers like garlic knots or antipasto skewers.

Variations

Veggie version: Omit the pepperoni and add roasted mushrooms, caramelized onions, or sliced bell peppers. You can also add fresh spinach before baking.
Spicy kick: Add crushed red pepper flakes to the sauce or top with jalapeño slices for heat.
BBQ chicken: Swap the tomato sauce for BBQ sauce, use shredded cooked chicken, and top with red onion and cilantro after baking.
Gluten-free: Use a gluten-free bread flour blend and follow the same recipe; the crust will be slightly less airy but still delicious.

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 crust is crisp. 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 make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator overnight. The cold fermentation will develop more flavor. Just bring it to room temperature before shaping.

What is brick cheese, and where can I find it? Brick cheese is a mild, creamy cheese that melts well and has a slightly tangy flavor. It’s traditionally used for Detroit-style pizza. If you can’t find it in your local grocery store, you can order it online or use a blend of low-moisture mozzarella and Monterey Jack.

Why is my crust not crispy? A soggy crust usually means the dough wasn’t baked at a high enough temperature or the pan wasn’t sufficiently oiled. Make sure your oven reaches 500°F (260°C) and that you use a heavy metal pan with plenty of oil.

Can I use a different pan? A 9×13-inch (23×33 cm) metal baking pan works best, but you can also use two 8-inch (20 cm) square pans. Avoid using a glass or ceramic dish, as they don’t conduct heat as well and won’t produce the same crispy crust.

How do I know when the pizza is done? The cheese should be bubbly and lightly browned in spots, and the edges should be deeply caramelized. The internal temperature of the crust should reach 200°F (93°C) if you want to check with a thermometer.

Can I freeze the baked pizza? Yes, you can freeze the baked pizza. Let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 10–15 minutes.

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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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