Detroit-style pizza is a thick, rectangular pan pizza known for its crispy, cheesy edges and airy, focaccia-like crust. It originated in Detroit, Michigan, and has become a nationwide favorite. This recipe brings that iconic style to Maine, using simple ingredients and a technique that works in any home oven.
Ingredients
- For the dough:
- 3 1/2 cups (420 g) bread flour
- 1 1/2 cups (360 ml) warm water (110°F / 43°C)
- 2 teaspoons (6 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon sugar
- Salt to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
- 4 oz (115 g) brick cheese or extra sharp cheddar, shredded (about 1 cup)
- Your choice of toppings: pepperoni, cooked sausage, mushrooms, etc.
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and 2 tablespoons olive oil. Stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5–6 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 until doubled, about 1 1/2 to 2 hours.
- Prepare the pan: Generously coat a 9×13-inch (or 10×14-inch) dark metal pan with olive oil, making sure the bottom and sides are well covered. The oil helps create the crispy fried crust.
- Shape the dough: Transfer the risen dough to the pan. Press it out to the edges, using your fingertips to dimple the surface. If it springs back, let it rest for 10 minutes and then continue. Cover and let rise again for 30–45 minutes.
- 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.
- Make the sauce: In a small bowl, mix the crushed tomatoes, olive oil, oregano, garlic powder, sugar, and salt. Set aside.
- Assemble the pizza: Scatter the shredded mozzarella and brick cheese evenly over the dough, all the way to the edges. The cheese should touch the pan sides—this creates the crispy, caramelized frico edge. Add your desired toppings over the cheese. Spoon the sauce in three thick strips lengthwise over the top (do not spread it all over).
- Bake: Place the pan in the oven and bake for 15–20 minutes, until the edges are dark brown and crispy, and the cheese is bubbly and browned in spots. Rotate the pan halfway through for even browning. The internal temperature of the pizza should reach at least 165°F (74°C) for food safety.
- Rest and serve: Remove the pizza from the oven and let it cool in the pan for 5 minutes. Use a thin spatula to loosen the edges, then slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Use a dark metal pan: A dark, non-stick or seasoned steel pan conducts heat better and helps achieve the crispy, fried bottom. A light-colored aluminum pan will not brown as well.
- Brick cheese substitute: Brick cheese is traditional but hard to find. A mix of low-moisture mozzarella and sharp cheddar (or Monterey Jack) gives a similar flavor and melt.
- Don’t over-sauce: The sauce is meant to be in strips, not spread over the whole pizza. This keeps the center from becoming soggy and lets the cheese shine.
- Let the dough rest: If the dough resists stretching, let it rest for 10–15 minutes. This relaxes the gluten and makes it easier to press to the edges without tearing.
Serving Suggestions
Serve this Detroit-style pizza as a main dish with a simple green salad dressed with lemon vinaigrette. It also pairs well with roasted vegetables or a bowl of soup. For a casual gathering, cut into squares and serve with marinara or ranch for dipping.
Variations
- Meat lover’s: Add cooked Italian sausage, bacon, and pepperoni.
- Veggie: Top with roasted red peppers, caramelized onions, mushrooms, and spinach.
- Spicy: Add sliced jalapeños and a drizzle of hot honey after baking.
- White pizza: Omit the tomato sauce and use a garlic-ricotta mixture or pesto as the base.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a skillet over medium heat with a lid for 5–7 minutes, or in a 375°F (190°C) oven for 8–10 minutes, until heated through and crispy. Avoid microwaving, which makes the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. After the first rise, punch down the dough, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature before pressing into the pan.
What is brick cheese, and can I skip it?
Brick cheese is a mild, creamy cheese from Wisconsin with a springy texture that melts beautifully. It’s traditional for Detroit-style pizza, but if you can’t find it, a mix of mozzarella and cheddar works well.
Why is my crust not crispy on the bottom?
This usually happens if the pan is too light or not enough oil is used. Make sure to use a dark pan and coat it generously with olive oil. Preheating a baking steel or stone under the pan also helps.
Can I use all-purpose flour instead of bread flour?
Yes, but the crust will be slightly less chewy. Bread flour has more protein, which gives a better structure and crispiness. If using all-purpose, you may need to reduce the water slightly.
How do I know when the pizza is done?
The edges should be deeply browned and the cheese melted and spotty. For food safety, the pizza should reach an internal temperature of 165°F (74°C) when checked with a food thermometer.
Can I freeze the baked pizza?
Yes. Let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 12–15 minutes.
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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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