Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, with a crisp, cheesy edge and a light, airy interior. It’s a regional American classic that has found a devoted following in Madison, WI, where local pizzerias put their own spin on it. This recipe brings that same satisfying crunch and chewy crumb to your home kitchen, using simple ingredients and a technique that yields professional results.
Ingredients
- 3 ½ cups (440 g) bread flour, plus more for dusting
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 2 teaspoons (6 g) instant yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus 2 tablespoons (30 ml) for the pan
- 2 cups (240 g) shredded low-moisture mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- 1 cup (240 ml) tomato sauce (homemade or store-bought)
- Optional toppings: pepperoni, cooked sausage, mushrooms, onions, or bell peppers
Instructions
- In a large bowl, combine the bread flour, yeast, and salt. Add the warm water and 1 tablespoon of olive oil. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. The dough will be sticky; use a bench scraper if needed.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 2 hours, or until doubled in size.
- Pour the remaining 2 tablespoons of olive oil into a 9×13-inch metal baking pan (preferably blue steel or dark nonstick). Spread the oil evenly over the bottom and sides.
- Transfer the dough to the pan and press it into the corners, stretching it to fill the pan. If it resists, let it rest for 10 minutes and then continue. The dough should be about 1 inch thick.
- Cover the pan with plastic wrap and let the dough rise for 30 minutes, until slightly puffy.
- Preheat the oven to 500°F (260°C).
- Scatter the mozzarella and Parmesan cheeses directly over the dough, right up to the edges. The cheese should touch the pan walls; this creates the crispy frico crust.
- Add your desired toppings over the cheese, then spoon the tomato sauce in three stripes lengthwise over the pizza. You don’t need to cover the entire surface.
- Bake for 15-20 minutes, until the edges are deeply browned and the cheese is bubbly and golden. The internal temperature of the pizza should reach at least 165°F (74°C) for food safety, though the crust will be crisp well before that.
- Let the pizza cool in the pan for 5 minutes. Run a spatula around the edges to loosen, then slide it onto a cutting board. Slice into squares and serve hot.
Tips
- Use a metal pan, not glass. The metal conducts heat better, giving you that crispy, caramelized crust. If you don’t have a blue steel pan, a heavy-duty aluminum 9×13-inch pan works well.
- Don’t skip the oil in the pan. The dough fries in the oil as it bakes, which is essential for the crispy bottom and sides.
- For the best cheese pull, use fresh mozzarella that has been drained and patted dry. Low-moisture mozzarella is easier to work with and gives a more consistent melt.
- If you prefer a spicier sauce, add red pepper flakes or a dash of hot sauce to the tomato sauce before spreading.
Serving Suggestions
Serve the pizza hot, straight from the pan, cut into squares. It pairs well with a crisp green salad tossed with vinaigrette, or with a side of marinara for dipping the crusty edges. For a Madison twist, serve with a local craft beer or a glass of chilled white wine.
Variations
This recipe is a blank canvas. Try a classic pepperoni and mushroom combo, or go veggie with roasted red peppers and olives. For a BBQ chicken version, swap the tomato sauce for BBQ sauce and top with cooked chicken and red onion. You can also experiment with different cheeses, like provolone or smoked gouda, for a unique flavor.
Storage and Reheating
Leftover pizza can be stored 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 heated through and the crust is crisp. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough up to 24 hours in advance. After the first rise, punch it down, cover, and refrigerate. Let it come to room temperature for 30 minutes before pressing into the pan.
What if I don’t have bread flour? All-purpose flour works, but the crust will be slightly less chewy. You can also use a mix of all-purpose and whole wheat for a heartier texture.
Why is my crust not crispy? Ensure your oven is fully preheated and the pan is well-oiled. Also, avoid overloading with toppings, which can trap moisture and prevent crisping.
Can I freeze the baked pizza? Yes, wrap cooled slices tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 12-15 minutes.
Is this the same as the pizza in Madison restaurants? This recipe captures the essential style—thick, airy crust, crispy cheese edges, and sauce on top. Each pizzeria has its own twist, but this is a solid home version.
Can I use a pizza stone instead of a pan? A stone won’t give you the same fried bottom. Stick with a metal pan for authentic results.
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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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