Detroit Style Pizza Mount Pleasant SC Recipe

Detroit-style pizza is a thick, rectangular pan pizza known for its crispy, caramelized cheese edges and airy, focaccia-like crust. This recipe brings that iconic Motor City style to your Mount Pleasant kitchen, using a high-hydration dough baked in a deep steel pan. It works because the combination of a hot oven, a well-oiled pan, and brick cheese creates a crust that’s crunchy on the outside and soft and chewy inside, just like the versions served in Detroit and now in Mount Pleasant.

Ingredients

For the dough:
3 cups (375 g) bread flour
1 teaspoon (6 g) instant yeast
1 ½ teaspoons (9 g) fine salt
1 ½ cups (355 ml) warm water (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 cloves garlic, minced
1 teaspoon (5 ml) olive oil
½ teaspoon (1 g) dried oregano
½ teaspoon (1 g) sugar
¼ teaspoon (0.5 g) salt
For the toppings:
8 oz (225 g) brick cheese or low-moisture mozzarella, shredded
3 oz (85 g) pepperoni slices (optional)
2 tablespoons (30 g) grated Parmesan cheese
Fresh basil leaves, for garnish (optional)

Instructions

Make the dough: In a large bowl, combine the bread flour, yeast, and salt. Add the warm water and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest for 10 minutes.
Stretch and fold: After resting, perform a series of stretch-and-folds: wet your hands, grab one side of the dough, stretch it up and over the opposite side, then rotate the bowl and repeat. Do this 4 times. Cover and let rest for 10 minutes. Repeat this fold-rest cycle 3 more times, until the dough is smooth and elastic.
First proof: Cover the bowl tightly and refrigerate for at least 12 hours, or up to 48 hours. This cold fermentation develops flavor and structure.
Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark steel pan (or a dedicated Detroit-style pan) with olive oil, making sure the bottom and sides are well covered. Transfer the cold dough to the pan and press it out to the edges. If it springs back, let it rest for 10 minutes and press again. Cover the pan with plastic wrap and let it proof at room temperature for 2 to 3 hours, until the dough is puffy and has risen slightly.
Make the sauce: While the dough proofs, make the sauce. In a small saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the crushed tomatoes, oregano, sugar, and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool completely.
Preheat the oven: Place an oven rack in the middle position and preheat the oven to 500°F (260°C).
Assemble the pizza: Once the dough has proofed, use your fingertips to dimple the surface all over. Sprinkle the shredded brick cheese (or mozzarella) evenly over the dough, right up to the edges—this is key for the caramelized frico crust. Arrange the pepperoni slices on top if using. Dollop the cooled sauce in three even rows lengthwise over the cheese (do not spread it all the way to the edges). Sprinkle with Parmesan.
Bake: Place the pan in the oven and bake for 15 to 20 minutes, until the edges are deeply browned and crispy and the cheese is bubbly and starting to brown in spots. If the top is browning too fast, tent loosely with foil.
Rest and serve: Remove the pizza from the oven and let it rest 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 top with fresh basil if desired. Serve hot.

Tips

Use a dark steel pan: A dark, heavy pan conducts heat better and helps create that crispy, caramelized cheese crust. If you only have a light-colored aluminum pan, expect less browning and a softer crust.
Brick cheese substitute: True brick cheese is tangy and melty, but it can be hard to find. Low-moisture mozzarella works well; for a closer flavor, mix it with a bit of Monterey Jack or Muenster.
Don’t overload with sauce: Detroit-style pizza has sauce on top, not under the cheese. Keep the sauce in thick strips—too much will make the pizza soggy.
Cold ferment for flavor: The overnight rest in the fridge is what gives the crust its complex, yeasty flavor. If you’re short on time, you can skip it and proof at room temperature for 2 hours, but the crust will be less flavorful.

Serving Suggestions

Serve Detroit-style pizza hot, straight from the oven, as the main event. It pairs well with a simple green salad dressed with lemon vinaigrette, or with a side of roasted vegetables. For a fun Mount Pleasant twist, serve it alongside local seafood like fried shrimp or a low-country boil.

Variations

Supreme: Add cooked Italian sausage, bell peppers, and red onion along with the pepperoni.
Veggie: Use roasted mushrooms, caramelized onions, and spinach instead of pepperoni.
Spicy Honey: After baking, drizzle with hot honey (honey mixed with chili flakes) for a sweet-heat kick.
BBQ Chicken: Swap the tomato sauce for BBQ sauce, use shredded cooked chicken, and finish with a drizzle of ranch dressing.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a non-stick skillet over medium-low heat, cover, and cook for 5-7 minutes until the bottom is crispy and the cheese is melted. You can also reheat in a toaster oven at 350°F (175°C) for 5-8 minutes. Avoid microwaving, as it makes the crust soggy.

Frequently Asked Questions

Can I make this pizza gluten-free? Yes, you can substitute a gluten-free bread flour blend, but the texture will be denser and less airy. You may need to adjust the water amount—start with 1 ¼ cups (300 ml) and add more if needed.

What if I don’t have a Detroit-style pan? A 9×13-inch metal baking pan is the closest substitute. Avoid glass or ceramic pans, as they don’t conduct heat as well and won’t give you the crispy crust.

Why is my crust not crispy? The most common reasons are not using enough oil in the pan, not preheating the oven hot enough, or using a light-colored pan. Make sure your oven is fully preheated to 500°F (260°C) and that the dough is well-oiled.

Can I freeze the dough? Yes, after the first proof, you can wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight, then proceed with the pan-proofing step.

Is brick cheese necessary? No, but it’s traditional. If you can’t find it, use a mix of low-moisture mozzarella and Muenster for a similar melt and tang.

How do I get the cheese to caramelize on the edges? You must sprinkle the cheese all the way to the edge of the pan, so it touches the hot oil. The oil will fry the cheese as the pizza bakes, creating that crispy frico crust.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).