Detroit-style pizza is a thick, rectangular, pan-baked pizza with a crispy, cheesy edge and a light, airy interior, topped with sauce and cheese in the classic “sauce on top” style. It originated in Detroit, Michigan, and has become a global favorite for its unique texture and flavor. This recipe brings the Motor City classic to your Melbourne kitchen, using readily available ingredients to create a truly satisfying pie.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour, plus more for dusting
- 1 1/2 teaspoons (6 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 1/2 cups (355 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tablespoons (30 ml) tomato paste
- 1 teaspoon (5 ml) dried oregano
- 1/2 teaspoon (3 g) garlic powder
- 1/2 teaspoon (3 g) sugar
- Salt and black pepper to taste
- For the toppings:
- 3 cups (340 g) low-moisture mozzarella, shredded (not fresh)
- 1/2 cup (50 g) grated Parmesan cheese
- Optional: 1/2 cup (75 g) sliced pepperoni, cooked sausage, or your favorite toppings
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms, then 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 on medium speed for 6–7 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 for 1 1/2 to 2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel or dark nonstick) with olive oil, making sure the bottom and sides are well covered.
- Shape the dough: Transfer the risen dough to the pan. Using your fingertips, gently press the dough out toward the edges, covering the entire bottom. If it springs back, let it rest for 10 minutes, then continue. The dough should be slightly thicker at the edges.
- Second rise: Cover the pan with plastic wrap and let the dough rise again for 30–45 minutes, until puffy and slightly risen.
- Preheat the oven: Place an oven rack in the middle position and preheat to 500°F (260°C). If you have a pizza stone, place it on the rack to preheat as well.
- Make the sauce: While the dough rises, combine the crushed tomatoes, tomato paste, oregano, garlic powder, sugar, salt, and pepper in a small saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
- Assemble the pizza: Sprinkle the shredded mozzarella and Parmesan evenly over the dough, right to the edges—this creates the crispy frico crust. Add any additional toppings (pepperoni, sausage, etc.) on top of the cheese. Dollop the sauce in three or four rows across the top, leaving some cheese visible.
- Bake: Place the pan on the preheated stone (or directly on the rack) and bake for 15–20 minutes, until the cheese is bubbly and browned at the edges and the crust is golden and crispy. The internal temperature of the pizza should reach at least 165°F (74°C) for food safety if using meat toppings; check with a food thermometer.
- Cool and serve: Remove the pan from the oven and let the pizza rest for 5 minutes. Use a spatula to loosen the edges, then slide the pizza onto a cutting board. Cut into squares and serve hot.
Tips
- Use the right pan: A dark, heavy pan (like a blue steel or anodized aluminum) conducts heat best and helps create the crispy, fried bottom. If you only have a light-colored pan, you may need to add 2–3 minutes to the baking time.
- Don’t skip the second rise: This builds the airy, focaccia-like crumb that makes Detroit-style pizza distinctive. If you’re short on time, you can skip it, but the texture will be denser.
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and browning properly. Grating your own low-moisture mozzarella gives the best results.
- Substitutions: If you don’t have bread flour, use all-purpose flour—the crust will be slightly less chewy but still excellent. For a gluten-free version, use a 1:1 gluten-free flour blend, but note the dough will be more delicate and harder to stretch.
Serving Suggestions
Serve the pizza hot, cut into squares, with a side of ranch dressing or blue cheese dip for dipping the crispy edges. Pair it with a crisp green salad or some pickled vegetables to cut through the richness. For a Melbourne twist, serve with a side of chilli oil or a drizzle of honey for a sweet-heat contrast.
Variations
- Classic Pepperoni: Add a layer of sliced pepperoni under the cheese for a classic version.
- Veggie Supreme: Top with sautéed mushrooms, bell peppers, red onions, and olives after the cheese, before the sauce.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken breast, and add red onion and cilantro after baking.
- Breakfast Pizza: Use a white sauce (béchamel), top with cooked bacon, scrambled eggs, and cheddar, and bake until set.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, until hot and crispy. You can also reheat in a nonstick skillet over medium heat, covered, for 5–7 minutes. 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 and let it do its first rise in the refrigerator overnight. The next day, bring it to room temperature for 30 minutes before shaping and proceeding with the recipe.
What if I don’t have a 9×13-inch pan? You can use two 8×8-inch pans or a large cast-iron skillet. Adjust the baking time accordingly—smaller pans will bake a bit faster, so check at 12–15 minutes.
Why is my crust not crispy? The most common reasons are using a light-colored pan, not preheating the pan, or not using enough oil. Make sure your pan is dark and well-oiled, and preheat it in the oven for 10 minutes before adding the dough (careful—hot oil!).
Can I freeze the baked pizza? Yes, wrap the cooled pizza tightly in plastic wrap and then foil, and freeze for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 15–20 minutes.
Is Detroit-style pizza the same as Sicilian? No, they are similar in shape but different in dough and cheese technique. Detroit-style uses a high-hydration dough and cheese to the edges, creating a crispy frico, while Sicilian is usually softer and often has sauce under the cheese.
Can I use fresh mozzarella? Fresh mozzarella contains too much water and won’t brown the same way. Stick to low-moisture mozzarella for the authentic texture and flavor.
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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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