Detroit-style pizza is a rectangular, thick-crusted pizza with a crispy, caramelized cheese edge, airy interior, and sauce on top. Originating from Detroit, Michigan, it’s baked in a blue steel pan (or any deep rectangular pan) and is known for its focaccia-like crumb. This recipe brings the authentic experience to your London kitchen, using easily available ingredients and a straightforward method that yields a truly satisfying pie.
Ingredients
- For the dough:
- 3 ½ cups (450 g) bread flour (or strong white flour)
- 1 ½ cups (360 ml) warm water (about 110°F / 43°C)
- 2 tsp (8 g) instant yeast
- 1 ½ tsp (9 g) fine sea salt
- 1 tbsp (15 ml) olive oil, plus more for the pan
- 1 tsp (5 g) sugar
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 tsp (5 g) dried oregano
- ½ tsp (2 g) salt
- ¼ tsp (1 g) black pepper
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded
- 4 oz (115 g) sharp cheddar, shredded (for the edges)
- Optional: pepperoni, cooked sausage, or your favorite toppings
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, salt, and sugar. Add the warm water and olive oil. Mix with a spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes.
- 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 1–1.5 hours, until doubled in size.
- Prepare the pan: While the dough rises, generously coat a 9×13-inch (23×33 cm) metal baking pan (or two 8×8-inch pans) with olive oil, making sure the sides are well covered. This is crucial for the crispy, fried cheese edges.
- Shape the dough: Once risen, gently punch down the dough. Transfer to the oiled pan and press it out to the edges. If it springs back, let it rest for 10 minutes, then continue. The dough should be about 1 inch thick.
- Second rise: Cover the pan loosely with plastic wrap and let the dough rise again for 30–45 minutes, until slightly puffy.
- Make the sauce: While the dough rises, make the sauce. In a small saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, then remove from heat.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C) or as high as your oven goes (ideally 550°F / 290°C). If using a baking steel or stone, place it on the rack.
- Top the pizza: Sprinkle the shredded mozzarella and cheddar evenly over the dough, pushing some cheese right up against the edges of the pan to ensure a crispy frico border. Add your desired toppings (pepperoni, etc.). Then, spoon the sauce in three thick stripes lengthwise over the cheese. Do not spread the sauce all the way to the edges—this is a defining feature.
- Bake: Place the pan directly on the hot steel or stone (or on the rack) and bake for 12–15 minutes, until the cheese is bubbly and the edges are deeply caramelized and crispy. The crust should be golden brown on top and bottom. If the top is browning too fast, lower the oven to 475°F (245°C).
- Rest and serve: Remove the pan from the oven and let the pizza rest for 5 minutes. Run a thin spatula around the edges to loosen, then carefully lift the pizza out onto a cutting board. Slice into squares or rectangles and serve hot.
Tips
- Use the right pan: A dark, heavy-duty metal pan (like a blue steel pan) conducts heat best for a crispy bottom. If you don’t have one, a standard 9×13-inch cake pan works, but avoid glass or ceramic, as they won’t get as crispy.
- Don’t skimp on the cheese: The cheese edge is iconic. Use a mix of mozzarella for stretch and cheddar for flavor and browning. Make sure the cheese reaches the very edge of the pan.
- Sauce on top: Unlike most pizzas, the sauce goes on top of the cheese. This keeps the crust crisp and the cheese creamy. Use a spoon to create thick stripes—this is traditional and prevents the sauce from making the crust soggy.
- High heat is essential: Bake at the highest temperature your oven can reach. If your oven maxes out at 475°F (245°C), that’s fine, but add a few minutes to the bake time. A preheated baking steel or stone helps mimic the intense heat of a commercial oven.
Serving Suggestions
Serve this pizza as a main course with a simple green salad dressed with lemon and olive oil. It also pairs well with a cold beer or a light red wine like a Chianti. For a full Detroit-style experience, serve with a side of ranch dressing for dipping the crispy edges.
Variations
- Classic Pepperoni: Add 20–30 slices of pepperoni under the sauce. The pepperoni will crisp up in the oven.
- Veggie Supreme: Top with sautéed mushrooms, bell peppers, red onions, and black olives before adding the sauce.
- BBQ Chicken: Replace the tomato sauce with BBQ sauce, use cooked chicken breast, and top with red onion and cilantro after baking.
- Spicy Honey: After baking, drizzle with hot honey (honey mixed with chili flakes) for a sweet-spicy kick.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a non-stick skillet over medium heat for 2–3 minutes until the bottom is crispy, then transfer to a wire rack in a 400°F (200°C) oven for 3–4 minutes to warm the top. Avoid microwaving, as it will make the crust soggy. You can also freeze the baked pizza for up to 2 months; thaw in the fridge overnight and reheat as above.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy and may not rise as high. Bread flour has more protein, which creates a stronger gluten network. If using all-purpose, you may need to reduce the water by 2 tablespoons (30 ml).
Do I need a special pan? No, but a dark, heavy metal pan works best. A standard 9×13-inch cake pan is fine; just ensure it’s well-oiled. Avoid non-stick pans, as they don’t conduct heat as well. If you don’t have a rectangular pan, you can use two 8-inch round cake pans.
Why is my cheese edge not crispy? This is usually because the cheese isn’t touching the pan or the oven isn’t hot enough. Make sure to press the cheese right up to the edges, and bake at the highest possible temperature. Also, use a blend of cheeses—cheddar browns better than mozzarella alone.
Can I make the dough ahead of time? Yes, you can prepare the dough up to 2 days in advance. After the first rise, punch it down, wrap it tightly in plastic, and refrigerate. When ready to use, let it sit at room temperature for 30 minutes, then proceed with shaping and second rise.
Is the sauce supposed to be chunky? Yes, the sauce should be thick and slightly chunky. It’s not a thin pizza sauce. Simmering crushed tomatoes with garlic and oregano for 10 minutes thickens it and concentrates the flavor. Don’t over-sauce—three stripes are enough.
How do I know when the pizza is done? The cheese should be bubbly and browned in spots, and the edges should be deeply caramelized and crispy. The bottom should be golden brown and crisp. If you’re unsure, lift a corner with a spatula to check the bottom—it should be firm and brown.
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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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