Detroit-style pizza is a square, thick-crusted pizza with a crispy, caramelized cheese edge, airy interior, and sauce on top. Originating from Detroit, Michigan, this style has found a loving home in Nashville, where local pizzerias have put their own spin on it. This recipe brings that iconic Motor City pie to your Nashville kitchen, with a focaccia-like crust, Wisconsin brick cheese, and a sweet, tangy sauce that balances the richness perfectly.
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 (110°F/43°C)
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 g) granulated sugar
- 1 teaspoon (5 g) dried oregano
- 1/2 teaspoon (2 g) garlic powder
- 1/2 teaspoon (2 g) salt
- Pinch of red pepper flakes (optional)
- For the toppings:
- 8 oz (225 g) brick cheese (or full-fat low-moisture mozzarella), shredded
- 1/2 cup (75 g) pepperoni slices (optional)
- Fresh basil leaves, for garnish (optional)
Instructions
- Make the dough: In a large bowl, whisk together the 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 needed.
- 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 until doubled in size, about 1 1/2 to 2 hours.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark metal pan (or a dedicated Detroit-style pizza pan) with olive oil, making sure the bottom and sides are well coated.
- Shape the dough: Transfer the risen dough to the oiled pan. Gently press it out to the edges, using your fingertips. If it springs back, let it rest for 10 minutes, then continue. The dough should be about 1/2-inch thick.
- Second rise: Cover the pan loosely with plastic wrap and let the dough rise again for 30-45 minutes, until puffy and slightly risen.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, salt, and red pepper flakes (if using) in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally. Set aside to cool slightly.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C).
- Top the pizza: Sprinkle the shredded cheese evenly over the dough, all the way to the edges (the cheese will melt and caramelize against the pan). If using pepperoni, distribute it over the cheese. Spoon the sauce in three even stripes lengthwise over the pizza, leaving some cheese visible.
- Bake: Bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly and browned at the edges. Rotate the pan halfway through for even baking.
- Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Use a spatula to loosen the pizza from the pan, then slide onto a cutting board. Slice into 2-inch squares and serve hot, garnished with fresh basil if desired.
Tips
- Use the right pan: A dark, heavy-duty steel pan (like a blue steel pan) is ideal for heat conduction and crispy edges. If you don’t have one, a regular 9×13-inch metal baking pan will work, but avoid glass or nonstick pans, as they won’t get as crispy.
- Cheese matters: Brick cheese is the traditional choice, but it can be hard to find. Full-fat low-moisture mozzarella is a great substitute; just make sure it’s not pre-shredded, as it contains anti-caking agents that affect melting.
- Don’t over-sauce: The sauce is layered on top in stripes, not spread all over. This keeps the crust crispy and lets the cheese shine. If you prefer more sauce, add a little extra, but don’t drown it.
- Let it rest: Resting the pizza after baking is crucial. It allows the cheese to set slightly and prevents the pizza from falling apart when you slice it.
Serving Suggestions
Serve this Detroit-style pizza as a main dish with a simple green salad dressed with a lemon vinaigrette to cut through the richness. It also pairs well with roasted vegetables or a side of marinated olives. For a Nashville twist, serve with a drizzle of hot honey or a side of pickled jalapeños.
Variations
- Meat lovers: Add cooked Italian sausage, bacon, or ham along with the pepperoni.
- Veggie: Sauté mushrooms, bell peppers, and red onions before adding them to the pizza.
- Spicy: Add sliced fresh jalapeños or a drizzle of sriracha over the top before baking.
- BBQ chicken: Use BBQ sauce instead of tomato sauce, top with cooked chicken, red onion, and cilantro after baking.
Storage and Reheating
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 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. You can also reheat in a skillet over medium heat for a few minutes, covered, to crisp the bottom. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, 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 before shaping.
What is brick cheese? Brick cheese is a mild, slightly tangy cheese from Wisconsin that melts beautifully. It’s not always easy to find; if you can’t, use a mix of 3/4 low-moisture mozzarella and 1/4 white cheddar.
Why is my crust not crispy? The most common reason is using a glass or nonstick pan, which doesn’t conduct heat as well. Also, make sure the oven is fully preheated and you’re using enough oil in the pan.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy. Bread flour has more protein, which gives the crust its characteristic structure.
How do I get the cheese to caramelize on the edges? The cheese must be placed right up to the edge of the pan, and the pan must be well-oiled. The high heat (500°F/260°C) is also essential.
Can I freeze the baked pizza? Yes, freeze the baked and cooled pizza in a zip-top bag for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 10-12 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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