Detroit-style pizza is a square, thick-crusted pizza that originated in Detroit, Michigan, and has become a beloved staple across the U.S., including in Los Angeles. What makes it unique is its airy, chewy interior and crispy, caramelized cheese edges, achieved by baking in a deep, rectangular steel pan. This recipe brings that iconic style to your LA kitchen, using simple ingredients and a method that yields a truly satisfying, crispy-bottomed pizza.
Ingredients
- For the dough:
- 3 ½ cups (440 g) bread flour (or all-purpose)
- 1 teaspoon (3 g) instant yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 1 ½ cups (355 ml) warm water (110°F / 43°C)
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 1 teaspoon (5 ml) olive oil
- ½ teaspoon (2 g) sugar
- ½ teaspoon (2 g) dried oregano
- ¼ teaspoon (1 g) garlic powder
- Salt to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, cut into ½-inch cubes
- 4 oz (115 g) provolone cheese, shredded (optional)
- ½ cup (75 g) pepperoni slices (optional)
- Fresh basil leaves (optional, for garnish)
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and olive oil, and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. The dough will be slightly sticky; add a little flour if needed.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 to 1 ½ hours.
- Refrigerate (optional but recommended): For the best flavor and texture, punch down the dough, cover the bowl tightly, and refrigerate for at least 8 hours or up to 24 hours. This cold ferment develops a more complex flavor.
- Prepare the pan: When ready to bake, generously coat the bottom and sides of a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel or dark nonstick) with olive oil. The oil should pool slightly in the corners.
- Shape the dough: Transfer the dough to the pan and gently press it out to cover the entire bottom, using your fingertips to push it into the corners. If the dough springs back, let it rest for 10 minutes and then continue. Cover the pan with plastic wrap and let it rise at room temperature for 30–45 minutes, until slightly puffy.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt in a small bowl. Mix well and set aside.
- Preheat the oven: Place an oven rack in the lower third of the oven. Preheat to 500°F (260°C).
- Assemble the pizza: Scatter the cubed mozzarella and shredded provolone (if using) evenly over the dough, right to the edges—this creates the crispy, caramelized frico crust. Add the pepperoni (if using) on top of the cheese. Spoon the sauce in three thick stripes lengthwise over the pizza, leaving some cheese visible.
- Bake: Place the pan on the lower rack and bake for 15–18 minutes, until the edges are dark brown and bubbling, the cheese is melted and golden, and the bottom is crispy. If the top browns too quickly, tent loosely with foil.
- Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Run a spatula around the edges to loosen, then carefully slide the pizza onto a cutting board. Slice into squares and serve hot, garnished with fresh basil if desired.
Tips
- Use a dark metal pan: The best results come from a dark, heavy steel pan (like a LloydPans or a standard dark nonstick baking pan) because it conducts heat well and promotes browning. Avoid glass or ceramic, which don’t crisp the crust as effectively.
- Cold ferment for flavor: Don’t skip the overnight refrigeration if you can help it—it develops a deeper, more complex flavor in the crust. If you’re in a hurry, you can skip it, but the crust will be less flavorful.
- Cube the cheese: Cubed mozzarella melts differently than shredded, creating pockets of cheese and those iconic crispy edges. If you only have shredded, it will still work, but the texture will be slightly different.
- Don’t overload with sauce: The sauce is meant to be a flavor accent, not a drowning layer. Three stripes are traditional; you can add more if you like, but too much will make the crust soggy.
Serving Suggestions
Serve the pizza hot, cut into squares, as a main dish or appetizer. It pairs well with a simple green salad dressed with lemon vinaigrette, or with a side of marinara sauce for dipping the crispy edges. For a Los Angeles twist, add toppings like jalapeños, avocado slices (after baking), or a drizzle of hot honey.
Variations
- Classic Pepperoni: Use cup-and-char pepperoni (like the ones that curl up) for the best texture.
- Veggie Supreme: Add sliced mushrooms, bell peppers, red onions, and black olives before baking.
- BBQ Chicken: Swap the tomato sauce for barbecue sauce, and top with cooked chicken, red onion, and cilantro after baking.
- Margherita-Style: Use fresh mozzarella slices and a light hand with the sauce; add fresh basil after baking.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over medium heat, cover, and cook for 3–4 minutes until the bottom is crispy and the cheese is melted. Alternatively, reheat in a toaster oven or regular oven at 375°F (190°C) for 8–10 minutes. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
Can I make this pizza without a special pan? Yes, you can use a 9×13-inch metal baking pan, but the crust may not get as crispy on the bottom. For best results, use a dark, heavy pan that conducts heat well.
Why is my crust not crispy? The most common reason is using a light-colored or glass pan, which doesn’t conduct heat as well. Also, make sure your oven is fully preheated to 500°F (260°C) and that the dough is pressed thin enough—about ½ inch thick.
Can I freeze the dough? Absolutely. After the first rise, punch down and freeze the dough in a zip-top bag for up to 3 months. Thaw overnight in the refrigerator, then proceed with shaping and rising.
What is the best cheese for Detroit-style pizza? Traditionally, a blend of low-moisture mozzarella and brick cheese is used. If you can’t find brick cheese, provolone or a mix of mozzarella and Monterey Jack works well.
Can I use store-bought dough? Yes, but the texture will be different. Look for a dough that is high in protein (bread flour) and let it rise in the pan for at least an hour before baking to achieve a thicker crust.
How do I get the cheese to caramelize on the edges? The key is to push the cheese all the way to the edge of the pan, so it melts and comes into direct contact with the hot metal. The high oven temperature (500°F / 260°C) also helps create that crispy, browned crust.
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