Detroit-style pizza is a square, thick-crusted pizza known for its crispy, caramelized cheese edges and airy interior. Originating from Detroit, Michigan, this style has found a devoted following in Las Vegas, where you can find versions at local pizzerias and casinos. This recipe brings that iconic Vegas-worthy pie to your home kitchen, using a high-hydration dough baked in a steel pan to achieve the signature crispy corners and chewy crumb.
Ingredients
- For the dough:
- 3 cups (360 g) bread flour
- 1 tsp (4 g) instant yeast
- 1 ½ tsp (6 g) fine sea salt
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 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 ml) olive oil
- 1 tsp (5 g) sugar
- 1 tsp (2 g) dried oregano
- ½ tsp (1 g) garlic powder
- ½ tsp (3 g) salt
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (preferably brick-style, not fresh)
- 4 oz (115 g) provolone or Monterey Jack, shredded
- ¼ cup (25 g) grated Parmesan cheese
- Optional: 4 oz (115 g) pepperoni slices, cooked Italian sausage, or roasted vegetables
- Fresh basil leaves, for garnish (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms. Let it rest for 10 minutes.
- Knead: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough will be sticky; add just enough flour to keep it from sticking. Alternatively, use a stand mixer with a dough hook on medium-low for 5 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1 ½ hours, until doubled in size.
- Prepare the pan: While the dough rises, generously coat a 9×13-inch (or 10×14-inch) steel or dark nonstick pan with olive oil, making sure the bottom and sides are well covered.
- Shape the dough: Gently transfer the dough to the oiled pan. Using your fingertips, press the dough outward to cover the entire bottom of the pan. If it springs back, let it rest for 5 minutes and continue. The dough should be thin at the edges and slightly thicker in the middle.
- Second rise: Cover the pan with plastic wrap and let the dough rise for 30-45 minutes, until it puffs up slightly.
- Make the sauce: In a small bowl, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt. 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 baking steel or stone, place it on the rack to preheat as well.
- Assemble the pizza: After the second rise, use your fingers to dimple the dough surface. Sprinkle the shredded mozzarella and provolone evenly over the dough, all the way to the edges. The cheese should touch the pan walls. Add any optional toppings (pepperoni, sausage, etc.). Spoon the sauce in three thick stripes lengthwise over the cheese, leaving some cheese exposed.
- Bake: Place the pan directly on the preheated steel or on the upper rack. Bake for 12-15 minutes, until the cheese is bubbly and the edges are deep golden brown and crispy. The internal temperature of the pizza should reach at least 165°F (74°C) if using meat toppings; check with a food thermometer.
- Finish: Remove the pizza from the oven and immediately sprinkle with Parmesan and fresh basil if using. Let it cool in the pan for 5 minutes.
- Serve: Use a spatula to loosen the edges, then slide the pizza onto a cutting board. Cut into squares and serve hot.
Tips
- Use the right pan: A dark steel or cast-iron pan is essential for the crispy, caramelized cheese crust. Avoid shiny aluminum pans, which won’t conduct heat as well. If you don’t have a Detroit-style pan, a 9×13-inch metal baking pan works.
- Don’t skip the brick cheese: Traditional Detroit-style uses brick cheese (a mild, tangy Wisconsin cheese). If you can’t find it, use low-moisture mozzarella mixed with a bit of Monterey Jack for similar melt and flavor.
- Let the dough rise properly: The high-hydration dough needs time to develop air pockets. Don’t rush the second rise; it’s what gives the crust its light, airy interior.
- Avoid over-saucing: The sauce is meant to be a flavor accent, not a pool. Use just enough to cover the top in stripes; too much will make the crust soggy.
Serving Suggestions
Serve the pizza hot, cut into squares, as a main dish with a side of crisp green salad dressed with lemon vinaigrette. It also pairs well with roasted vegetables or a bowl of minestrone soup. For a Vegas-style feast, serve with a cold craft beer or a classic Italian soda.
Variations
- Meat Lover’s: Add cooked crumbled sausage, bacon, and ham along with the pepperoni.
- Veggie: Top with sautéed mushrooms, bell peppers, red onions, and black olives before baking.
- Spicy: Drizzle hot honey or sprinkle red pepper flakes over the finished pizza for a sweet-heat kick.
- White Pizza: Skip the tomato sauce; instead, dollop ricotta cheese over the cheese layer and add garlic and herbs.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a nonstick skillet over medium-low heat for 3-4 minutes, or in a 350°F (175°C) oven for 5-7 minutes, until the cheese melts and the crust crisps. Avoid microwaving, which makes the crust soggy. For longer storage, freeze the baked pizza (unwrapped) for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator overnight. The next day, let it come to room temperature for about 30 minutes before shaping and proceeding with the recipe.
Why is my crust not crispy? The most common reasons are using a light-colored pan, not preheating the oven enough, or under-baking. Make sure your oven is fully preheated to 500°F (260°C) and use a dark steel pan. Also, don’t overload with sauce or toppings that release moisture.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy and airy. Bread flour has more protein, which develops more gluten and creates a better structure.
Do I need a pizza steel? No, but it helps. A preheated baking steel or stone mimics the intense bottom heat of a commercial pizza oven. If you don’t have one, bake directly on the upper rack—the pan itself will still conduct heat well.
What is the best cheese for Detroit-style pizza? Traditional brick cheese is ideal, but a mix of low-moisture mozzarella and Monterey Jack works well. Avoid fresh mozzarella, as it has too much moisture and won’t crisp the edges.
Can I use a different sauce? Absolutely. A simple uncooked tomato sauce is classic, but you can use a cooked marinara or even a BBQ sauce for a twist. Just keep it thick to avoid sogginess.
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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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