Detroit-Style Pizza Ingredients: The Complete List

Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, with a crispy, cheesy edge and a light, airy interior. It works because the dough is proofed in the pan with cheese pushed to the edges, creating a caramelized frico crust that is unmistakably savory. This recipe gives you the exact ingredients and method to build that iconic pan pizza at home, from the brick cheese to the sauce on top.

Ingredients

For the dough:
3 1/2 cups (440 g) bread flour (or all-purpose, but bread flour gives more chew)
1 1/2 cups (360 ml) warm water (110°F / 43°C)
2 teaspoons (6 g) instant yeast
2 teaspoons (12 g) fine sea salt
2 tablespoons (30 ml) olive oil, plus more for the pan
1 teaspoon (4 g) sugar (optional, for browning)
For the sauce:
1 can (15 oz / 425 g) crushed tomatoes (preferably San Marzano style)
2 tablespoons (30 ml) olive oil
1 teaspoon (3 g) dried oregano
1/2 teaspoon (1.5 g) garlic powder
1/2 teaspoon (3 g) sugar
1/2 teaspoon (3 g) salt
For the toppings:
8 oz (225 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack)
3 oz (85 g) pepperoni (optional, or other toppings like mushrooms, olives, or cooked sausage)
1/4 cup (25 g) grated Parmesan cheese (for the crust edge, optional)

Instructions

Make the dough: In a large bowl, combine the warm water, yeast, and sugar (if using). Let sit for 5 minutes until foamy. Add the flour, salt, and olive oil. Mix with a spatula or your hands 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.
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1–2 hours, or until doubled in size. (Alternatively, refrigerate for 8–24 hours for more flavor.)
Prepare the pan: Generously coat a 10×14-inch (or 9×13-inch) dark metal pan (preferably blue steel) with olive oil, making sure the corners are well greased.
Stretch the dough: Gently punch down the dough and transfer it to the pan. Using your fingertips, press the dough to the edges, working it into the corners. If it springs back, let it rest for 5 minutes and continue. Cover and let rise in the pan for 30–45 minutes until puffy.
Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, oregano, garlic powder, sugar, and salt in a small bowl. Stir well. Set aside.
Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a pizza stone, place it on the rack to preheat as well.
Add the cheese and toppings: Cut the brick cheese into small cubes or shred it. Scatter the cheese over the dough, pushing it right to the edges so it touches the pan. Add your toppings (pepperoni, etc.) over the cheese.
Add the sauce: Spoon the sauce in three strips lengthwise over the pizza, leaving the cheese visible between the strips. Do not spread the sauce to the edges; it should stay in thick bands.
Bake: Place the pan in the oven (on the hot stone if using) and bake for 12–15 minutes, until the edges are dark brown and crispy, and the cheese is bubbly and browned in spots. The internal temperature of the pizza should be at least 165°F (74°C) if you are checking for safety, though the crust will be well above that.
Rest and serve: Remove from the oven and let 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 a dark, heavy pan: The characteristic crispy, caramelized cheese crust comes from a dark, anodized or blue steel pan that conducts heat well. If you only have a light-colored pan, increase the baking time by a few minutes and check for browning.
Brick cheese substitute: If you can’t find brick cheese, use a 50/50 blend of low-moisture mozzarella and Monterey Jack. It will be slightly less tangy but still delicious. Avoid fresh mozzarella as it adds too much moisture.
Don’t over-sauce: Detroit-style pizza has sauce in thick strips on top, not spread all over. This keeps the crust crispy and lets the cheese caramelize at the edges.
Cold ferment for flavor: For a more complex, tangy crust, after the first rise, refrigerate the dough for 8–24 hours. Bring it to room temperature for 30 minutes before stretching.

Serving Suggestions

Serve Detroit-style pizza as a main course with a simple green salad dressed with vinaigrette to cut the richness. It also pairs well with a cold beer or a sparkling water with lemon. For a game-day spread, cut into small squares and serve with ranch or blue cheese dressing for dipping.

Variations

Classic Pepperoni: Use cup-and-char pepperoni, which curls and crisps up in the oven.
Supreme: Add cooked Italian sausage, green bell peppers, and red onions before baking.
Veggie: Use mushrooms, black olives, and roasted red peppers. For a vegan version, use a plant-based mozzarella and skip the Parmesan.
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 3–4 days. To reheat, place slices in a skillet over medium heat, cover, and cook for 3–4 minutes until the bottom is crispy and the cheese is melted. Alternatively, reheat in a 375°F (190°C) oven for 5–7 minutes. Avoid microwaving as it makes the crust soggy.

Frequently Asked Questions

Can I make this gluten-free? Yes, use a gluten-free bread flour blend and add 1 teaspoon of xanthan gum if your blend doesn’t include it. The dough will be stickier, so oil your hands when stretching. Bake as directed.

What if I don’t have a Detroit-style pan? Use a 9×13-inch metal baking pan (dark is best). The pizza will be slightly thinner but still have the crispy edges. If you use a glass or ceramic dish, reduce the oven temperature to 475°F (245°C) to prevent burning.

Can I use store-bought dough? Yes, use 1 lb (450 g) of store-bought pizza dough. Let it come to room temperature and stretch it into the pan. You may need to adjust the rising time.

Why is my cheese not caramelizing? Make sure you push the cheese all the way to the edges so it touches the pan. Also, use a dark pan and bake at a high temperature. If your oven runs cool, increase the baking time slightly.

Can I freeze the baked pizza? Yes, let it cool completely, wrap 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 10–12 minutes.

Do I have to use brick cheese? No, but it’s traditional. If you can’t find it, use a mix of mozzarella and Monterey Jack as mentioned above. The flavor will be slightly different but still great.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).