Detroit-style pizza is a thick, rectangular pan pizza known for its crispy, caramelized cheese edges and airy, focaccia-like crust. Originating in Detroit, it has become a nationwide favorite, and this Maryland-inspired version brings the same bold flavors to your home kitchen. The key is using a high-hydration dough baked in a deep steel pan, which creates that signature crunchy exterior and soft, chewy interior. This recipe delivers a genuinely delicious pizza that rivals any pizzeria.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour, plus more for dusting
- 1 1/2 cups (355 ml) warm water (about 110°F / 43°C)
- 2 teaspoons (10 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (28 oz / 794 g) crushed tomatoes
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- Salt and black pepper to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
- 4 oz (115 g) provolone or cheddar, shredded (about 1 cup)
- 1/2 cup (50 g) grated Parmesan cheese
- Optional: 1/2 cup (75 g) sliced pepperoni, cooked sausage, or roasted vegetables
Instructions
- Make the dough: In a large bowl, combine the bread flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. The dough will be slightly sticky; add a little flour if necessary, but keep it soft.
- 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 1/2 to 2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark, heavy-duty metal pan (or a dedicated Detroit-style pizza pan) with olive oil, making sure the bottom and sides are well covered. This is essential for the crispy, fried crust.
- Shape the dough: Transfer the risen dough to the oiled pan. Gently press it out to the edges, using your fingertips to dimple the dough. If it springs back, let it rest for 10 minutes, then press again. Cover and let rise for another 30 minutes.
- Make the sauce: While the dough is rising, heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes, then remove from heat and set aside.
- Preheat the oven: Place an oven rack in the middle position and preheat the oven to 500°F (260°C). If you have a baking steel or stone, place it on the rack to preheat as well.
- Assemble the pizza: Sprinkle the shredded mozzarella and provolone (or cheddar) evenly over the dough, all the way to the edges. The cheese should touch the sides of the pan – this is what creates the crispy, caramelized frico edges. Add any desired toppings (pepperoni, sausage, vegetables) over the cheese. Spoon the sauce in three thick strips lengthwise over the pizza – do not spread it all over. Sprinkle the Parmesan over the top.
- Bake: Place the pan in the oven and bake for 15-20 minutes, until the edges are deeply browned and crispy, and the cheese is bubbly and starting to brown in spots. The internal temperature of the pizza should reach 165°F (74°C) as a safe minimum for leftovers, but the pizza itself is fully cooked when the crust is golden and the cheese is melted.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Then, using a spatula, loosen the edges and slide the pizza onto a cutting board. Cut into rectangles and serve hot.
Tips
- Use the right pan: A dark, heavy-duty steel pan is essential for the crispy, fried crust. A light-colored or nonstick pan will not produce the same results. If you don’t have a Detroit-style pan, a 9×13-inch metal cake pan works well.
- Don’t skimp on the oil: The generous amount of olive oil in the pan is what creates the crispy, golden bottom. Don’t be afraid to use it – it’s the signature of Detroit-style pizza.
- Cheese to the edges: For the iconic frico (crispy cheese edges), make sure the cheese goes all the way to the edges of the pan. It will melt, bubble, and caramelize against the hot metal, creating a delicious crust.
- Let it rest: Resting the pizza for 5 minutes after baking allows the cheese to set slightly and makes it easier to slice. It also prevents the toppings from sliding off.
Serving Suggestions
Detroit-style pizza is a meal in itself, but it pairs wonderfully with a simple green salad dressed with lemon vinaigrette, or a bowl of roasted vegetables. For a Maryland twist, serve it alongside steamed crabs or shrimp, and offer extra sauce for dipping. It also makes great game-day food – cut into small rectangles and serve with cold beer or soda.
Variations
- Classic Pepperoni: Add a layer of thick-cut pepperoni under the cheese for a classic version.
- Veggie Supreme: Top with sautéed mushrooms, bell peppers, red onions, and black olives.
- BBQ Chicken: Substitute the tomato sauce with BBQ sauce, and top with cooked chicken, red onion, and cilantro.
- Maryland Crab: For a local twist, top with lump crab meat, Old Bay seasoning, and a mix of mozzarella and cheddar. Skip the tomato sauce or use a light garlic white sauce.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the pizza slices on a baking sheet and warm in a preheated oven at 375°F (190°C) for 5-7 minutes, until hot and crispy. You can also reheat in a skillet over medium heat for a few minutes per side. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, you can, but bread flour has a higher protein content, which gives the crust more structure and chew. If using all-purpose, the crust will be slightly softer but still delicious.
What if I don’t have a Detroit-style pan? You can use a 9×13-inch metal cake pan or a cast-iron skillet. The key is to use a dark, heavy pan that conducts heat well. Avoid glass or ceramic pans, as they don’t get hot enough for the crispy crust.
Can I make the dough ahead of time? Yes, after the first rise, you can punch down the dough and refrigerate it overnight. The next day, let it come to room temperature for about 30 minutes before pressing it into the pan.
Why is my crust not crispy? This is usually due to not enough oil in the pan, or using a light-colored pan. Make sure to use the full amount of oil and a dark, heavy pan. Also, preheating the oven thoroughly is crucial.
Can I freeze the baked pizza? Yes, wrap the cooled pizza slices tightly in plastic wrap and then in foil. Freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 10-12 minutes.
How do I get the sauce to not make the crust soggy? The sauce is added after the cheese, and it’s spooned in strips rather than spread all over. This prevents the dough from absorbing too much moisture. Also, make sure the sauce is thick, not watery.
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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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