Detroit-style pizza is a rectangular, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. Originating from Detroit, it’s traditionally baked in a blue steel pan, but a regular metal baking pan works beautifully at home. This recipe delivers that signature crunch and cheesy pull without any special equipment, making it a genuinely reliable weeknight project.
Ingredients
- 3 ½ cups (440 g) bread flour, plus more for dusting
- 1 ½ cups (360 ml) warm water (110°F/43°C)
- 2 ¼ teaspoons (7 g) instant yeast (one packet)
- 1 ½ teaspoons (9 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus 2 tablespoons (30 ml) for the pan
- 12 oz (340 g) low-moisture whole-milk mozzarella, shredded (not fresh)
- ½ cup (120 ml) pizza sauce (store-bought or homemade)
- 3 oz (85 g) pepperoni slices (optional)
- Grated Parmesan cheese, for finishing (optional)
Instructions
- Make the dough: In a large bowl, whisk the flour, yeast, and salt. Add the warm water and 1 tablespoon (15 ml) olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
- Knead: Knead for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Place it in a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 1 to 1 ½ hours, until doubled.
- Prepare the pan: While the dough rises, pour 2 tablespoons (30 ml) olive oil into a 9×13-inch (23×33 cm) metal baking pan. Use your fingers to spread the oil over the bottom and up the sides. A metal pan (not glass) is key for the crispy edges.
- Shape the dough: After the rise, transfer the dough to the oiled pan. Gently press it out to the edges. If it springs back, let it rest for 10 minutes, then press again. The dough should fill the pan evenly, reaching all corners.
- Second rise: Cover the pan with plastic wrap or a clean kitchen towel. Let the dough rise for another 45–60 minutes, until puffy and almost doubled. Meanwhile, preheat your oven to 500°F (260°C) with a rack in the lower third.
- Add the cheese: Once the dough is risen, sprinkle the shredded mozzarella evenly over the entire surface, right up to the edges. The cheese should touch the pan’s sides—this creates the crispy frico crust. If using pepperoni, place the slices on top of the cheese.
- Add the sauce: Spoon the pizza sauce in three or four lines lengthwise down the pizza, or dollop it in small spoonfuls. Do not spread it all the way to the edges—the sauce stays on top of the cheese, not under it.
- Bake: Place the pan on the lower rack and bake for 15–20 minutes, until the cheese is bubbly and deeply browned at the edges, and the crust is golden underneath. Check the internal temperature of the pizza in the center: it should read at least 165°F (74°C) for food safety, per USDA FSIS guidelines.
- Cool and serve: Remove the pan from the oven and let it cool for 5 minutes. Use a thin spatula to loosen the edges, then slide the pizza onto a cutting board. Slice into squares or rectangles and serve hot.
Tips
- Use a metal pan: Glass or ceramic won’t conduct heat as well, so you won’t get the crispy, fried bottom. A standard 9×13-inch metal cake pan or a cast-iron skillet works perfectly.
- Don’t skip the second rise: The dough needs that extra time to become airy and light. If you’re short on time, you can do a slow rise in the fridge overnight—just let it come to room temperature for 30 minutes before baking.
- Shred your own cheese: Pre-shredded mozzarella contains anti-caking agents that prevent melting and browning. Shredding a block yourself gives you that gooey, stretchy texture and better browning.
- Watch the oven: Ovens vary, so start checking at 12 minutes. The edges should be dark brown—almost burnt—but the center should not be raw. If the top browns too fast, move the pan to a lower rack.
Serving Suggestions
Serve this Detroit-style pizza hot, straight from the pan, cut into squares. Pair it with a simple green salad dressed with lemon and olive oil, or some crunchy pickled peppers on the side. It’s also great with a cold beer or a sparkling water with lime. For a complete meal, add a bowl of tomato soup or a plate of roasted vegetables.
Variations
- Veggie: Sautéed mushrooms, caramelized onions, or roasted red peppers—add them after the cheese, before the sauce.
- Spicy: Add sliced jalapeños or a drizzle of hot honey after baking.
- Meat lovers: Cooked Italian sausage or bacon crumbles work well in place of pepperoni.
- Margherita style: Skip the pepperoni, add fresh basil leaves after baking, and use a slightly sweeter tomato sauce.
- Gluten-free: Substitute a 1:1 gluten-free flour blend. The dough will be stickier—use extra oil on your hands and in the pan. Bake time may be slightly shorter, so check at 12 minutes.
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 8–10 minutes, or until the cheese is bubbly and the edges are crisp again. You can also reheat in a skillet over medium heat, covered, for 5–7 minutes. Avoid microwaving, as it makes the crust soggy. For longer storage, freeze the cooled pizza in a freezer-safe bag for up to 2 months; reheat from frozen in a 400°F (200°C) oven for 15–20 minutes.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but bread flour gives a chewier, more structured crust. All-purpose will work; the texture will be slightly softer. You can also add 1 tablespoon (15 ml) of vital wheat gluten to mimic bread flour.
Why is my cheese not getting crispy on the edges? The cheese must touch the metal pan directly. If you spread the dough up the sides, the cheese won’t reach the pan. Also, use full-fat, low-moisture mozzarella—part-skim won’t brown as well.
Do I need a special Detroit-style pan? No. A standard 9×13-inch metal baking pan works perfectly. The key is that it’s metal, not glass. If you use a deeper pan, the crust will be thicker and need a few extra minutes.
Can I make the dough ahead of time? Absolutely. After the first rise, punch it down, wrap it tightly in plastic, and refrigerate for up to 48 hours. When ready, let it sit at room temperature for 30 minutes, then proceed with shaping and the second rise.
What’s the best sauce for Detroit-style pizza? A slightly sweet, thick tomato sauce works best. You can use a good jarred pizza sauce, or make a quick one by simmering crushed tomatoes with a pinch of sugar, garlic powder, and oregano for 10 minutes.
Why is my crust raw in the middle? The oven may not be hot enough, or the dough was too thick. Ensure your oven is fully preheated to 500°F (260°C). Also, don’t overload the dough with cheese and sauce—it needs to breathe to cook through.
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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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