Detroit-style pizza is a thick, rectangular pan pizza with a crisp, cheesy crust and airy interior, topped with sauce in stripes over the cheese. It originated in Detroit, Michigan, and has become a favorite in Los Angeles, where several pizzerias serve their own versions. This recipe recreates that signature style at home using a standard 9×13-inch metal pan, giving you the same caramelized cheese edges and fluffy crumb without a trip to a specialty shop.
Ingredients
- 3 1/2 cups (440 g) bread flour
- 2 1/4 tsp (7 g) instant yeast
- 2 tsp (10 g) fine sea salt
- 1 1/2 cups (355 ml) warm water (105°F–115°F / 40°C–46°C)
- 2 tbsp (30 ml) olive oil, plus more for the pan
- 1 tbsp (15 g) unsalted butter, softened
- 12 oz (340 g) low-moisture whole-milk mozzarella, shredded
- 4 oz (113 g) brick or block mozzarella, cut into 1/2-inch cubes (or use all shredded)
- 1 cup (240 ml) canned crushed tomatoes
- 1 tsp (5 ml) olive oil
- 1/2 tsp (2 g) sugar
- 1/2 tsp (2 g) dried oregano
- 1/4 tsp (1 g) garlic powder
- 1/4 tsp (1 g) red pepper flakes (optional)
- Kosher salt to taste
- Your choice of toppings: sliced pepperoni, cooked Italian sausage, sautéed mushrooms, or roasted red peppers (about 1 cup total)
Instructions
- Make the dough: In a large bowl, whisk together the bread flour, yeast, and salt. Add the warm water and 2 tbsp (30 ml) olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 6–8 minutes until smooth and elastic. The dough will be slightly sticky; add a little flour only if it’s unmanageable.
- First proof: 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 hour, or until doubled in size.
- Prepare the pan: While the dough rises, coat the bottom and sides of a 9×13-inch metal pan (not glass) generously with olive oil, about 2 tbsp (30 ml). This is essential for the fried, crispy crust.
- Shape the dough: After the first rise, transfer the dough to the oiled pan. Use your fingertips to press it evenly into the corners and edges. If it springs back, let it rest 10 minutes, then press again. Cover the pan with plastic wrap and let it rise a second time for 45 minutes, or until puffy.
- Make the sauce: In a small bowl, combine the crushed tomatoes, 1 tsp (5 ml) olive oil, sugar, oregano, garlic powder, red pepper flakes (if using), and a pinch of salt. Stir well. Set aside at room temperature.
- Preheat the oven: Place a rack in the lower 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 heat up as well.
- Top the pizza: Sprinkle the shredded mozzarella evenly over the dough, pushing it all the way to the edges so it touches the pan walls. Scatter the cubed mozzarella over the top. Add your chosen toppings now, distributing them evenly.
- Add the sauce stripes: Spoon the tomato sauce in three or four lengthwise stripes across the top of the pizza, leaving some cheese exposed. Do not spread it over the whole surface.
- Bake: Place the pan directly on the hot baking steel/stone (or on the oven rack if not using one). Bake for 12–15 minutes, until the cheese is bubbling and deeply browned in spots and the edges are dark and caramelized. The internal temperature of any meat toppings should reach 165°F (74°C) for poultry or 160°F (71°C) for ground meat, per USDA FSIS safe minimums.
- Rest and serve: Remove the pan from the oven and let it cool on a wire rack for 5 minutes. Run a thin spatula around the edges to loosen the cheese crust, then slide the pizza onto a cutting board. Slice into squares or rectangles and serve hot.
Tips
- Use a metal pan: A dark, heavy steel or aluminum pan conducts heat far better than glass or ceramic, which won’t give you the crispy, fried bottom crust. If you don’t have a 9×13-inch pan, use two 8×8-inch pans and reduce the bake time by 2–3 minutes.
- Don’t skimp on the oil: The crust fries in the oil during baking. If you use too little, the bottom will be tough instead of crisp. Aim for a visible layer of oil in the pan before adding the dough.
- Shred your own cheese: Pre-shredded bagged cheese contains anti-caking starches that prevent it from melting into the creamy, cohesive layer you want. Shredding a block yourself takes 2 minutes and makes a real difference.
- Let the dough rise fully: The airy, focaccia-like crumb depends on two full rises. If you’re short on time, a slow cold rise in the fridge overnight (after the first proof) works beautifully—just bring the dough to room temperature for 30 minutes before pressing it into the pan.
Serving Suggestions
Serve it straight from the oven, sliced into squares, with a simple green salad dressed in lemon vinaigrette to cut through the richness. It also pairs well with a side of marinated olives, pickled peppers, or a bowl of tomato soup for dipping. For a full Los Angeles-style spread, add a cold craft beer or a sparkling water with lime.
Variations
- Classic Pepperoni: Use cup-and-char pepperoni, which curls and crisps at the edges during baking.
- Veggie Supreme: Top with sautéed mushrooms, red onions, bell peppers, and black olives before adding the sauce stripes.
- Spicy Honey: After baking, drizzle the top with hot honey (or regular honey mixed with a pinch of cayenne) for a sweet-heat finish.
- BBQ Chicken: Swap the tomato sauce for a smoky BBQ sauce, use cooked chicken (ensure it reaches 165°F / 74°C), and add red onion and cilantro after baking.
- White Version: Omit the tomato sauce entirely and top with ricotta dollops, garlic, and fresh basil after baking.
Storage and Reheating
Leftover pizza keeps in the refrigerator for up to 4 days. Store it in an airtight container or wrapped tightly in foil. 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 bottom is crisp again. A cast-iron skillet over medium heat also works well: warm the slices for 2–3 minutes per side. Avoid the microwave, which makes the crust soggy. You can freeze the baked pizza, wrapped in plastic and foil, for up to 2 months; thaw overnight in the fridge before reheating.
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. If you only have all-purpose, reduce the water by 2 tablespoons (30 ml) to keep the dough from being too sticky.
Why is my bottom crust not crispy? The most common reasons are too little oil in the pan, baking at too low a temperature, or using a glass pan. Make sure your oven is fully preheated to 500°F (260°C) and that you’ve used enough oil. A preheated baking steel or stone under the pan also helps.
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 24 hours. When ready to bake, let it sit at room temperature for 30 minutes, then press it into the oiled pan and proceed with the second rise.
Do I have to put the sauce on top? No, but it’s traditional for Detroit-style. If you prefer the sauce under the cheese, spread it on the dough first, then add the cheese. The bake time stays the same.
What if I don’t have a 9×13-inch pan? You can use a 10×14-inch sheet pan or two 8×8-inch pans. Adjust the bake time: thinner pizzas in a larger pan will cook faster (check at 10 minutes), while thicker ones in a smaller pan may need up to 18 minutes.
Is it safe to eat the pizza if the cheese edges look burnt? The dark, caramelized cheese edges are intentional—they’re the best part. As long as the crust isn’t black and smoking, it’s safe to eat. If you prefer lighter edges, move the pan to a higher rack for the last 3 minutes of baking.
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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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