Detroit-style pizza is a square, thick-crusted pizza born in the motor city, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. This recipe delivers that signature “jet” crust—a light, chewy crumb with a golden, almost fried bottom—using a high-hydration dough baked in a dark steel pan. The key is a generous layer of brick cheese (or a substitute) spread to the very edges, which creates the iconic crispy frico rim that makes this pizza so beloved.
Ingredients
- For the dough:
- 3 1/2 cups (420 g) bread flour, plus more for dusting
- 1 1/2 cups (360 ml) warm water (about 110°F / 43°C)
- 1 tsp (4 g) instant yeast
- 2 tsp (10 g) fine sea 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 g) tomato paste
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp sugar
- Salt to taste
- For the toppings:
- 12 oz (340 g) brick cheese, shredded (or a mix of low-moisture mozzarella and mild cheddar)
- Your choice of toppings (pepperoni, cooked sausage, mushrooms, etc.)
- Grated Parmesan cheese, for finishing (optional)
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms. Let it rest for 10 minutes.
- Knead: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until smooth and elastic. The dough will be sticky; use a bench scraper if needed. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 1/2 to 2 hours, or until doubled in size.
- Prepare the pan: Generously coat a 10×14-inch (or similar) dark steel or cast-iron pan 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. Press it out to fill the pan, using your fingertips to dimple the surface. If it resists, let it rest for 5 minutes and continue. Cover and let it rise again for 30-45 minutes, until puffy.
- Preheat the oven: While the dough rises, place a rack in the upper third of the oven and preheat to 500°F (260°C).
- Make the sauce: In a small bowl, combine the crushed tomatoes, tomato paste, oregano, garlic powder, sugar, and salt. Set aside.
- Top the pizza: Sprinkle the shredded cheese evenly over the dough, going all the way to the edges of the pan. The corners and sides should be well-covered. Add your desired toppings over the cheese.
- Add the sauce: Spoon the sauce in three long stripes lengthwise over the pizza. Do not spread it to the edges—the sauce should sit on top of the cheese and toppings.
- Bake: Bake for 15-20 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. The bottom should be golden and crisp; check by lifting a corner with a spatula. If the top is browning too fast, tent loosely with foil.
- Rest and serve: Remove from the oven and let rest for 5 minutes. Run a thin spatula around the edges to release the cheese crust, then slide the pizza onto a cutting board. Sprinkle with Parmesan if desired. Cut into squares and serve hot.
Tips
- Use the right pan: A dark, heavy pan (steel or cast iron) is essential for the crispy bottom and caramelized cheese edges. If you only have a light-colored pan, expect a softer crust and less browning.
- Cheese matters: Brick cheese is traditional, but it can be hard to find. A 50/50 blend of low-moisture mozzarella and mild cheddar works well. Shred it yourself—pre-shredded cheese often contains anti-caking agents that prevent proper melting.
- Don’t over-sauce: The sauce is meant to be a bright accent, not a pool. Keep it in stripes so the crust stays crisp and the cheese shines.
- Let the dough rest: If the dough keeps shrinking when you press it into the pan, let it rest for 5-10 minutes. This relaxes the gluten and makes it much easier to shape.
Serving Suggestions
Serve the pizza hot, cut into squares or rectangles. It’s a hearty meal on its own, but pairs well with a simple green salad dressed with lemon and olive oil, or a bowl of roasted vegetables. For a classic Detroit-style experience, serve with a side of ranch or blue cheese dressing for dipping the crispy edges.
Variations
- Classic Pepperoni: Add cup-and-char pepperoni slices before baking—they’ll crisp up and cup into little bowls of grease.
- Veggie Supreme: Top with sautéed mushrooms, red onions, bell peppers, and black olives.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, use shredded cooked chicken, and add red onion and cilantro after baking.
- Spicy Honey: After baking, drizzle with hot honey (honey mixed with chili flakes) for a sweet-heat kick.
Storage and Reheating
Leftover pizza can be refrigerated in an airtight container for up to 4 days. To reheat, place slices on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until the cheese is melted and the crust is crispy again. You can also reheat in a skillet over medium heat for a few minutes, then cover with a lid to melt the cheese. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! After kneading, place the dough in an oiled bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature for about 1 hour before shaping. This slow fermentation adds even more flavor.
What if I don’t have brick cheese? Use a blend of low-moisture mozzarella (for stretch) and mild cheddar (for flavor and browning). Avoid using only mozzarella, as it won’t create the same crispy, browned edges.
Why is my crust not crispy on the bottom? This usually happens if the pan is too light-colored or if the dough hasn’t had enough oil. Make sure to use a dark pan and be generous with the olive oil. Also, bake on the lower rack for the first few minutes to help the bottom set.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly 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.
How do I make the sauce less watery? If your crushed tomatoes are very watery, simmer them with the tomato paste and seasonings for 5-10 minutes before using. This concentrates the flavor and reduces excess moisture.
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 400°F (200°C) oven for 10-12 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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