Detroit Style Pizza MN: Crispy, Cheesy Squares

Detroit-style pizza is a square, thick-crusted pizza with a crispy, cheesy edge and a light, airy interior, baked in a blue steel pan. This recipe brings the Motor City classic to Minnesota kitchens, using a high-hydration dough that creates that signature crisp-chewy texture. It works because the cheese is spread to the very edges of the pan, where it caramelizes into a frico-like crust that is deeply savory and satisfying.

Ingredients

For the dough:
3 ½ cups (420 g) bread flour
1 ½ cups (355 ml) warm water (110°F / 43°C)
2 tsp (8 g) instant yeast
1 ½ tsp (9 g) fine sea salt
1 tbsp (15 ml) olive oil, plus more for the pan
For the sauce:
1 can (15 oz / 425 g) crushed tomatoes
2 tbsp (30 ml) olive oil
1 tsp (5 g) sugar
1 tsp (5 g) dried oregano
½ tsp (2 g) garlic powder
½ tsp (2 g) salt
For the toppings:
12 oz (340 g) low-moisture mozzarella, shredded (not fresh)
4 oz (115 g) provolone or brick cheese, shredded
20–24 slices pepperoni (optional)
Grated Parmesan, for finishing

Instructions

Make the dough: In a large bowl, combine flour, yeast, and salt. Add warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Let rest 10 minutes.
Knead: Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. The dough will be sticky; use a bench scraper if needed. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
Prepare the pan: Generously coat a 10×14-inch (or 9×13-inch) Detroit-style pizza pan or a heavy-duty rimmed baking sheet with olive oil. Transfer the risen dough to the pan and press it out to the edges. If it springs back, let it rest 10 minutes, then press again. Cover and let rise for 30 minutes.
Make the sauce: While dough rises, combine crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt in a small saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally. Set aside to cool.
Preheat oven: Place an oven rack in the upper third of the oven. Preheat to 500°F (260°C).
Top the pizza: Sprinkle the shredded mozzarella and provolone evenly over the dough, all the way to the edges. The cheese should touch the pan walls. Arrange pepperoni over the cheese if using.
Bake: Bake for 12–15 minutes, until the cheese is bubbling and the edges are deeply browned and crispy. Rotate the pan halfway through for even browning.
Add sauce and finish: Remove from oven and immediately spoon the sauce in three stripes lengthwise over the pizza. Sprinkle with Parmesan. Let cool for 5 minutes.
Serve: Use a spatula to loosen the pizza from the pan, especially the edges. Transfer to a cutting board and slice into squares.

Tips

Use the right pan: A true Detroit-style pan is dark, heavy, and has straight sides. If you don’t have one, a 9×13-inch metal baking pan works, but the crust will be a bit thicker. Avoid glass or nonstick, which won’t produce the same crispy edges.
Don’t skip the edge cheese: The cheese must go all the way to the corners and edges of the pan. That’s what creates the caramelized frico crust. Use low-moisture mozzarella; fresh mozzarella adds too much water.
Cool the sauce: Spreading hot sauce over the pizza before baking can make the crust soggy. Letting it cool while the dough rises prevents that.
Let it rest: After baking, let the pizza sit in the pan for 5 minutes before slicing. This allows the cheese to set and makes cutting cleaner.

Serving Suggestions

Serve this pizza as a main dish with a crisp green salad dressed with lemon vinaigrette. It also pairs well with roasted vegetables or a simple tomato soup. For a Minnesota twist, offer it alongside a cold craft beer or a sparkling water with lemon.

Variations

Meat lovers: Add cooked Italian sausage, bacon, or ham along with the pepperoni.
Veggie: Sauté mushrooms, bell peppers, and onions before adding; or use roasted cherry tomatoes and fresh basil after baking.
Spicy: Drizzle with hot honey or sprinkle with red pepper flakes before serving.
Cheese swap: Replace provolone with cheddar or Monterey Jack for a different flavor profile.

Storage and Reheating

Refrigerate leftover pizza in an airtight container for up to 4 days. To reheat, place slices on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes until hot and edges are crisp again. You can also reheat in a skillet over medium heat with a lid for 3–4 minutes. Avoid microwaving, as it makes the crust soggy.

Frequently Asked Questions

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 the characteristic structure. If using all-purpose, you may need to reduce the water slightly.

Why is my crust not crispy on the bottom? This usually happens if the pan is too light or the dough is too thick. Make sure the pan is dark and heavy, and press the dough evenly to the edges. Also, bake at a high temperature—500°F (260°C) is key.

Can I make the dough ahead of time? Yes. After kneading, place the dough in an oiled bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature and rise before pressing into the pan.

What is brick cheese? Brick cheese is a mild, creamy cow’s milk cheese that is traditional for Detroit pizza. It’s not always easy to find; provolone or a mix of mozzarella and Monterey Jack are good substitutes.

Do I need a special pan? No, but a heavy-duty rimmed baking sheet with straight sides works well. Just make sure to oil it generously so the pizza releases easily.

Can I freeze the baked pizza? Yes, wrap cooled slices tightly in plastic wrap and foil, then freeze for up to 3 months. Reheat from frozen in a 400°F (200°C) oven for 8–10 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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