Detroit-style pizza, with its thick, airy crust, crispy cheese edges, and signature square shape, has found a devoted following in Minneapolis. This recipe brings the Motor City classic to your Twin Cities kitchen, using a high-hydration dough baked in a well-oiled pan to achieve that perfect crispy-chewy texture. It’s a crowd-pleaser that’s easier than you think, and it’s perfect for a weekend project or a fun weeknight dinner.
Ingredients
- 3 cups (375 g) bread flour
- 1 tsp (4 g) instant yeast
- 1 1/2 tsp (9 g) fine sea salt
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 2 tbsp (30 ml) olive oil, plus more for the pan
- 1 tbsp (15 ml) honey or sugar
- 8 oz (225 g) low-moisture mozzarella, cut into 1/2-inch cubes
- 1/2 cup (120 ml) pizza sauce (store-bought or homemade)
- 1/4 cup (25 g) grated Parmesan cheese
- Optional toppings: pepperoni, cooked sausage, mushrooms, or roasted red peppers
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water, olive oil, and honey (or sugar). Stir with a wooden spoon until a shaggy dough forms. It will be very sticky—that’s correct.
- Knead: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium-low speed for 4-5 minutes. The dough should be soft and slightly tacky, but not sticking to your hands.
- 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 1-2 hours, until doubled in size. (If your kitchen is cool, use an oven with the light on.)
- Prepare the pan: Generously coat a 9×13-inch metal baking pan (or a proper Detroit-style pan) with olive oil—at least 2 tablespoons. Make sure the bottom and sides are well coated.
- Shape the dough: Transfer the risen dough to the oiled pan. Gently stretch it to fill the pan, pressing it into the corners. If it resists, let it rest for 10 minutes, then stretch again. The dough should be about 1/2-inch thick.
- Second rise: Cover the pan with plastic wrap and let the dough rise again for 30-45 minutes, until it puffs up slightly.
- 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.
- Top the pizza: Scatter the cubed mozzarella evenly over the dough, right to the edges. The cheese should touch the pan’s sides. Add your desired toppings (like pepperoni or veggies). Spoon the pizza sauce in three lengthwise stripes over the cheese. Sprinkle with Parmesan.
- Bake: Place the pan directly on the hot steel or stone (or just the rack) and bake for 12-15 minutes, until the cheese is melted and bubbly and the edges are dark brown and crispy. The crust should be golden and the cheese caramelized at the edges. If the top is browning too fast, lower the oven to 475°F (245°C) for the last few minutes.
- Rest and serve: Remove the pan from the oven and let it rest for 5 minutes. Run a spatula around the edges to loosen the pizza, then slide it onto a cutting board. Slice into squares and serve hot.
Tips
- Use a metal pan: A dark, heavy metal pan (like a blue steel or anodized aluminum) conducts heat best and helps create that crispy, fried bottom crust. Avoid glass or ceramic, which don’t brown as well.
- Don’t skip the second rise: That extra 30-45 minutes gives the dough a lighter, airier crumb—essential for Detroit-style. If you’re short on time, you can skip it, but the texture will be denser.
- Cube the cheese, don’t shred: Cubes of mozzarella melt more slowly and evenly than shredded, creating those characteristic pools of cheese and a better crust-to-cheese ratio. Use low-moisture mozzarella for the best melt.
- Go easy on the sauce: Traditional Detroit-style pizza has sauce on top, not under the cheese. Too much sauce will make the crust soggy. Two or three stripes are perfect—you can always add more at the table.
Serving Suggestions
Serve this pizza hot, straight from the oven, cut into 2-inch squares. It’s fantastic on its own, but you can pair it with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a true Minneapolis twist, serve with a side of ranch dressing for dipping—it’s a local favorite. A cold, crisp lager or a light-bodied red wine like a Pinot Noir also works well.
Variations
- Classic Pepperoni: Add a layer of cup-and-char pepperoni under the cheese for that classic Detroit look and flavor.
- Veggie Supreme: Top with sautéed mushrooms, red onions, and bell peppers before baking. Roasted garlic adds a nice touch.
- BBQ Chicken: Replace the pizza sauce with barbecue sauce, and top with cooked chicken, red onion, and a sprinkle of smoked gouda instead of mozzarella.
- White Pizza: Omit the tomato sauce and instead drizzle with a garlic-herb oil (olive oil, minced garlic, oregano, and red pepper flakes) before baking. Add ricotta dollops after baking.
Storage and Reheating
Store leftover pizza in an airtight container or wrapped in foil in the refrigerator for up to 3-4 days. To reheat, place slices on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until the cheese is bubbly and the crust is crisp. You can also use a skillet over medium heat, covered, for 3-4 minutes. Avoid the microwave—it will make the crust soggy. For longer storage, freeze the baked pizza (wrap tightly in plastic wrap and foil) for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 15-20 minutes.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, but the crust won’t be as chewy. Bread flour has more protein, which creates a stronger gluten network and a better rise. If you use all-purpose, expect a slightly softer, less crisp crust.
Do I need a special Detroit-style pizza pan?
No, but a 9×13-inch metal baking pan works great. The key is to use a heavy, dark pan that conducts heat well. If you have a standard light-colored metal pan, it will still work, but the bottom won’t be as crispy. You can also use two 8-inch square pans for a thicker crust.
Why is my dough sticking to the pan?
Make sure you use plenty of oil—at least 2 tablespoons. The oil not only prevents sticking but also fries the bottom of the crust, creating that signature crispy layer. If it still sticks, run a knife around the edges before trying to lift it out.
Can I make the dough ahead of time?
Absolutely. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping. You can also freeze the dough for up to 3 months; thaw overnight in the refrigerator.
Why is my pizza soggy in the middle?
This usually happens if you use too much sauce or if the dough isn’t baked long enough. Make sure your oven is fully preheated to 500°F (260°C) and bake on the upper rack. Also, don’t overload with wet toppings like fresh tomatoes or extra sauce.
Can I use a gluten-free flour blend?
Yes, but the results will vary. Use a 1:1 gluten-free flour blend that contains xanthan gum, and follow the same recipe. The dough will be stickier and may not rise as much, but it will still be delicious. Bake at 475°F (245°C) and check for doneness at the 12-minute mark.
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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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