Detroit Style Pizza in RI: Crispy, Cheesy, Easy

Detroit-style pizza is a rectangular, thick-crust pizza baked in a dark steel pan, known for its crispy, caramelized cheese edges and airy, focaccia-like crumb. It originated in Detroit, Michigan, in the 1940s, and while it may not be native to Rhode Island, it’s a fantastic homemade project that brings the Motor City’s iconic pie to your kitchen. This recipe uses a high-hydration dough, brick cheese, and a simple sauce to deliver that signature crunch and cheesy pull, all without needing a special pan.

Ingredients

For the dough:
3 cups (360 g) bread flour
1 ½ cups (355 ml) warm water (110°F / 43°C)
1 teaspoon (5 g) active dry yeast
1 teaspoon (6 g) salt
1 tablespoon (15 ml) olive oil, plus more for the pan
For the sauce:
1 can (15 oz / 425 g) crushed tomatoes
1 tablespoon (15 ml) olive oil
1 teaspoon (5 g) sugar
½ teaspoon (3 g) salt
½ teaspoon (1 g) dried oregano
¼ teaspoon (0.5 g) garlic powder
For the toppings:
8 oz (225 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack), shredded
12 slices pepperoni (optional)
1 tablespoon (15 ml) olive oil, for drizzling

Instructions

Make the dough: In a large bowl, combine the warm water and yeast. Let sit for 5 minutes until frothy. Add the flour, salt, and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms. Cover and let rest for 15 minutes.
Fold the dough: After resting, perform a series of folds: reach under one side of the dough, stretch it up, and fold it over the center. Repeat with the other three sides. Cover and let rest 30 minutes. Repeat this folding process 2 more times, with 30-minute rests in between. The dough will become smooth and elastic.
First rise: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. This slow rise develops flavor.
Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark metal baking pan (see Tips) with olive oil. Make sure the bottom and sides are well covered.
Shape the dough: Remove the dough from the refrigerator and transfer it to the oiled pan. Gently press it out to the edges. If it resists, let it rest for 10 minutes, then continue. Cover the pan with plastic wrap and let it rise in a warm spot for 1 hour, until puffy.
Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, sugar, salt, oregano, and garlic powder in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally. Set aside to cool.
Preheat the oven: Place a rack in the middle position and preheat your oven to 500°F (260°C).
Assemble the pizza: Sprinkle the shredded cheese evenly over the dough, right up to the edges. The cheese should touch the pan walls. If using pepperoni, place the slices on top of the cheese. Dollop the sauce in three rows lengthwise, leaving the cheese visible between the sauce stripes.
Bake: Place the pan in the oven and bake for 12-15 minutes, until the cheese is bubbly and the edges are dark brown and crispy. If the top is browning too fast, reduce the heat to 475°F (246°C) for the last 5 minutes.
Rest and serve: Remove the pizza from the oven and let it cool 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.

Tips

Use the right pan: A dark, seasoned steel pan (like a LloydPans or a standard 9×13-inch cake pan) gives the best crust. Avoid light-colored or nonstick pans, as they won’t conduct heat as well. If you only have a light pan, you can still use it, but the bottom won’t be as crispy.
Cheese matters: Authentic Detroit-style pizza uses brick cheese, which is a mild, creamy, and slightly tangy cheese that melts beautifully. If you can’t find it, use a 50/50 blend of low-moisture mozzarella and Monterey Jack. Shred the cheese yourself—pre-shredded bagged cheese contains anti-caking agents that prevent proper melting.
Don’t skip the cold ferment: The overnight rest in the fridge is key to developing the airy, chewy crumb. It also makes the dough easier to handle. If you’re short on time, you can do a 2-hour room-temperature rise instead, but the texture won’t be as good.
Watch the oven: Every oven is different. Start checking the pizza at 12 minutes. The edges should be deep brown and the cheese should be bubbling. If the top is browning too quickly, lower the oven temperature to 475°F (246°C) for the last few minutes.

Serving Suggestions

Detroit-style pizza is hearty enough to be a meal on its own. Serve it with a simple green salad dressed with lemon vinaigrette to cut through the richness. It also pairs well with roasted vegetables, a bowl of tomato soup, or a side of marinated olives. For a Rhode Island twist, you could serve it with a side of clam chowder or stuffies, but honestly, this pizza shines on its own.

Variations

Classic pepperoni: Use thick-cut pepperoni slices under the cheese for a crispy cup effect.
Supreme: Add cooked Italian sausage, bell peppers, onions, and black olives before baking.
BBQ chicken: Swap the tomato sauce for barbecue sauce, and top with cooked chicken, red onion, and cilantro after baking.
Veggie: Use sautéed mushrooms, spinach, and artichoke hearts. Add them after the cheese, but before the sauce stripes.
Spicy honey: Drizzle hot honey over the finished pizza for a sweet-heat kick.

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 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 re-crisp the bottom. Avoid microwaving, as it will make the crust soggy.

Frequently Asked Questions

Can I make this without a special Detroit-style pan? Yes! A standard 9×13-inch metal baking pan works perfectly. Just make sure it’s dark and not nonstick. If you use a glass pan, you’ll need to increase the baking time slightly and the crust won’t be as crispy.

What is brick cheese and where can I find it? Brick cheese is a type of American cheese with a mild, buttery flavor and a slightly elastic texture when melted. It’s not always easy to find outside of the Midwest. You can substitute with a blend of low-moisture mozzarella and Monterey Jack, or even a mild white cheddar.

Can I use all-purpose flour instead of bread flour? Yes, you can, but the crust will be less chewy and airy. Bread flour has a higher protein content, which creates more gluten and a better structure. If using all-purpose, you may need to reduce the water slightly (to 1 ¼ cups / 300 ml) to avoid a sticky dough.

Why is my dough sticking to the pan? Make sure you use a generous amount of olive oil, covering the entire bottom and sides of the pan. Also, let the pizza cool in the pan for 5 minutes before trying to remove it—this allows the cheese to set slightly and release from the sides.

Can I freeze the dough? Yes! After the first rise, wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before using. Then proceed with shaping and rising as directed.

How do I get the cheese to caramelize on the edges? The key is to spread the cheese all the way to the edges of the pan, so it touches the metal. The high heat of the oven (500°F / 260°C) will cause the cheese to brown and crisp. Don’t skimp on the cheese—you need a generous layer.

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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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