Detroit-style pizza is a square, thick-crusted pizza born in Detroit, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. This recipe brings that iconic Motor City pie to your Seattle kitchen, using a high-hydration dough and Wisconsin brick cheese for the signature flavor. It’s a rewarding weekend project that yields a pizza far superior to delivery, with a crunchy bottom and a chewy, tender crumb.
Ingredients
- For the dough:
- 3 ½ cups (420 g) bread flour, plus more for dusting
- 1 ½ cups (355 ml) warm water (110°F / 43°C)
- 2 teaspoons (6 g) instant yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon sugar
- Salt and black pepper to taste
- For the toppings:
- 8 oz (225 g) brick cheese (or low-moisture mozzarella), shredded
- 4 oz (115 g) sliced pepperoni (optional)
- 2 tablespoons (30 ml) olive oil for drizzling
- Grated Parmesan for finishing (optional)
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough will be sticky; use a bench scraper if needed.
- 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: Generously coat a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel or dark nonstick) with olive oil, making sure the bottom and sides are well covered.
- Shape the dough: Gently deflate the dough and transfer it to the oiled pan. Using your fingertips, press the dough evenly into the corners and up the sides. If it springs back, let it rest for 10 minutes, then continue. Cover and let rise for 30–45 minutes, until puffy.
- Make the sauce: While the dough rises, heat 2 tablespoons olive oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes, then remove from heat and set aside.
- 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.
- Assemble the pizza: Sprinkle the shredded brick cheese evenly over the dough, all the way to the edges. The cheese should touch the pan walls. If using pepperoni, arrange the slices over the cheese. Spoon the sauce in three thick stripes lengthwise over the cheese (do not spread it all the way to the edges).
- Bake: Place the pan directly on the hot steel or stone (or on the rack if not using steel). Bake for 15–20 minutes, until the cheese is bubbly and the edges are deeply caramelized and crispy. The crust should be golden brown underneath; check by lifting an edge with a spatula.
- Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Run a knife around the edges to loosen, then slide the pizza onto a cutting board. Drizzle with olive oil and sprinkle with Parmesan if desired. Slice into squares and serve hot.
Tips
- Use the right cheese: Brick cheese is the classic choice—it’s a mild, slightly tangy cheese that melts beautifully. If you can’t find it, use a mix of 80% low-moisture mozzarella and 20% Monterey Jack. Avoid fresh mozzarella; it adds too much moisture.
- Don’t skip the rise: The long rise develops flavor and structure. If you’re short on time, you can do a quick 1-hour rise, but the crust will be less airy.
- Use a metal pan: A dark, nonstick metal pan conducts heat best for a crispy bottom. Glass or ceramic pans won’t get as hot and may result in a soggy crust.
- Watch the bake: Ovens vary; check the pizza at 15 minutes. The edges should be dark brown but not burnt. If the top is browning too fast, tent with foil.
Serving Suggestions
Serve the pizza hot, cut into squares, with a simple side salad of arugula dressed with lemon and olive oil. It also pairs well with a cold beer or a sparkling water with lemon. For a Seattle twist, add a drizzle of hot honey or serve with a side of giardiniera for extra crunch.
Variations
- Veggie: Add sautéed mushrooms, caramelized onions, or roasted red peppers before baking.
- Spicy: Add sliced jalapeños or a drizzle of sriracha after baking.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken, and top with red onion and cilantro after baking.
- Breakfast: Top with cooked bacon and a fried egg after baking for a brunch version.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a skillet over medium heat for 2–3 minutes per side, or in a 375°F (190°C) oven for 5–7 minutes. Avoid microwaving, as it makes the crust soggy. You can also freeze the baked pizza for up to 2 months; thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before pressing into the pan.
What if I don’t have brick cheese? Use a blend of low-moisture mozzarella and provolone. The flavor will be slightly different but still delicious.
Why is my crust not crispy? This usually happens if the pan isn’t hot enough or if the dough is too thick. Make sure your oven is fully preheated, and use a metal pan. Also, avoid adding too much sauce, which can make the center soggy.
Can I use a different pan? A 9×13-inch cake pan works, but the crust will be thinner. For a thicker crust, use a slightly smaller pan, like 8×12 inches.
Do I need a baking steel? No, but it helps. If you don’t have one, place the pan directly on the oven rack; the pan itself will get hot enough.
Can I use all-purpose flour? Yes, but bread flour gives a chewier texture. If using all-purpose, reduce the water by 2 tablespoons to avoid a too-sticky dough.
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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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