Detroit-style pizza, with its thick, airy crust, crispy cheese edges, and signature square shape, meets New York’s bold, tangy sauce and generous toppings in this irresistible hybrid. This recipe delivers the best of both worlds: a light, focaccia-like base with a caramelized cheese crust, topped with a bright, herbaceous sauce and classic NY-style pepperoni. It’s a crowd-pleaser that’s easier to make at home than you might think, and it’s perfect for a fun weekend baking project.
Ingredients
- For the dough:
- 3 ½ cups (440 g) bread flour, plus more for dusting
- 1 ½ teaspoons (6 g) instant yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) olive oil, plus more for the pan and bowl
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes (preferably San Marzano)
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, minced
- 1 teaspoon (5 g) dried oregano
- ½ teaspoon (3 g) sugar
- ½ teaspoon (2 g) salt
- ¼ teaspoon (1 g) red pepper flakes (optional)
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (not fresh)
- 4 oz (115 g) brick or cheddar cheese, shredded (for the edges)
- 4 oz (115 g) pepperoni slices (regular or cup-style)
- 2 tablespoons (10 g) grated Parmesan cheese
- 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 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn it 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 speed for 5 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 until doubled in size, about 1 ½ hours.
- Prepare the pan: Generously coat a 9×13-inch (or similar) metal baking pan with olive oil, making sure the bottom and sides are well covered. This is essential for the crispy, fried crust.
- Shape the dough: Gently punch down the risen dough and transfer it to the oiled pan. Use your fingertips to press and stretch the dough to cover the entire bottom of the pan, pushing it into the corners. If it springs back, let it rest for 5 minutes and try again. Cover the pan loosely with plastic wrap and let it rise for 30 minutes while you make the sauce.
- Make the sauce: In a small saucepan, heat the olive oil over medium heat. Add the garlic and cook for 30 seconds until fragrant. Stir in the crushed tomatoes, oregano, sugar, salt, and red pepper flakes (if using). Bring to a gentle simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally. Set aside to cool slightly.
- Preheat the oven: Place a rack in the lower third of the oven and preheat to 500°F (260°C).
- Assemble the pizza: After the dough has rested, sprinkle the shredded mozzarella evenly over the dough, leaving a 1-inch border around the edges. Then, sprinkle the brick or cheddar cheese along the edges, right up to the pan’s sides—this will create the crispy, caramelized frico crust. Arrange the pepperoni slices over the cheese.
- Add the sauce: Spoon the sauce over the pizza in three long stripes (or dollops) from one short end to the other. Do not cover the entire surface; the traditional Detroit style leaves some cheese exposed. Sprinkle with Parmesan.
- Bake: Place the pan in the oven and bake for 12-15 minutes, until the edges are deep golden brown and bubbling, and the cheese on the edges is dark and crispy. The internal temperature of the pizza should reach at least 165°F (74°C) as a safe minimum for leftovers, but for fresh eating, the visual cues are key.
- Cool and serve: Remove the pizza from the oven and let it cool in the pan for 5 minutes. Run a spatula around the edges to loosen it, then slide it onto a cutting board. Slice into squares (typically 6 or 8) and garnish with fresh basil if desired. Serve hot.
Tips
- Use the right pan: A dark, heavy-duty metal pan (like a blue steel or anodized aluminum) is ideal for conducting heat and creating the crispy crust. A glass or ceramic dish won’t get as hot and may not produce the same texture.
- Cheese matters: Low-moisture mozzarella is a must—fresh mozzarella has too much water and will make the pizza soggy. The brick or cheddar on the edges is what gives you that iconic crispy, cheesy rim, so don’t skip it.
- Don’t over-sauce: The sauce is meant to be a complement, not a blanket. Keep it in stripes or dollops so the cheese can brown and the crust stays crisp.
- Let the dough rest: If the dough is hard to stretch, let it rest for 5-10 minutes. Gluten needs time to relax. Also, don’t skip the second rise in the pan—it helps the crust become light and airy.
Serving Suggestions
Serve this Detroit-New York hybrid as a hearty main course with a simple green salad dressed in a lemony vinaigrette. It also pairs well with a side of roasted vegetables or a bowl of tomato soup. For a game-day spread, cut it into smaller squares and serve with marinara sauce for dipping.
Variations
- Veggie Delight: Sauté mushrooms, bell peppers, and onions before adding them as toppings. Roasted cherry tomatoes also work beautifully.
- Spicy Honey: After baking, drizzle the pizza with a mix of honey and red pepper flakes for a sweet-heat kick that’s popular on many modern pizza menus.
- White Pizza: Skip the tomato sauce and instead spread a mixture of ricotta, garlic, and olive oil over the dough before adding the cheeses.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for the bread flour. Note that the texture will be slightly denser, and you may need to adjust the water amount slightly.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place the slices on a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes, or until the cheese is melted and the crust is crisp again. You can also reheat in a skillet over medium heat for a few minutes per side. Avoid the microwave, as it will make the crust chewy and 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. When you’re ready to bake, let it come to room temperature for 30 minutes, then proceed with shaping and the second rise.
Do I need a special Detroit-style pan? No, a standard 9×13-inch metal baking pan works perfectly. The key is to use a dark, heavy pan that conducts heat well. If you have a square pan, even better, but the rectangle is classic.
Why is my crust not crispy? This usually happens if the pan isn’t well-oiled or the oven isn’t hot enough. Make sure to coat the pan generously with olive oil, and preheat the oven to at least 500°F (260°C). Also, avoid overloading with sauce or toppings, which can trap moisture.
Can I freeze this pizza? Yes, you can freeze the baked pizza. Let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for 15-20 minutes.
What if I don’t have bread flour? You can use all-purpose flour, but the crust will be slightly less chewy. For a closer match, you can add a tablespoon of vital wheat gluten to the all-purpose flour.
Is it okay to use fresh mozzarella? It’s not recommended, as fresh mozzarella has high moisture content and will make the pizza soggy. Stick with low-moisture mozzarella for the best results.
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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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