Detroit Style Pizza OKC: Crispy, Cheesy Squares

Detroit-style pizza is a rectangular, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. It’s baked in a blue steel pan (or any deep, rectangular pan), with cheese spread to the very edges so it creates a fudgy, crunchy rim. This version brings that iconic Motor City pie to your Oklahoma City kitchen, using simple ingredients and a high-heat oven to achieve the signature texture—no special equipment beyond a metal pan.

Ingredients

3 1/4 cups (410 g) bread flour, plus more for dusting
1 1/2 teaspoons (6 g) instant yeast
2 teaspoons (10 g) fine sea salt
1 1/2 cups (355 ml) warm water (105°F/40°C)
2 tablespoons (30 ml) olive oil, plus 2 tablespoons (30 ml) for the pan
1 tablespoon (15 ml) honey or sugar
1 (14 oz / 400 g) can crushed tomatoes
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 teaspoon (5 ml) olive oil for the sauce
1 teaspoon (5 g) sugar (for sauce)
Salt and black pepper to taste
12 oz (340 g) low-moisture mozzarella, shredded (about 3 cups)
4 oz (115 g) brick or cheddar cheese, shredded (about 1 cup)
Your favorite toppings: pepperoni, cooked sausage, mushrooms, etc.

Instructions

Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water, 2 tablespoons olive oil, and honey. Stir with a spatula until a shaggy dough forms. Turn onto a floured surface and knead for 6–8 minutes until smooth and elastic. The dough will be sticky; resist adding too much flour. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 1/2 to 2 hours, until doubled.
Prepare the pan: Generously coat a 9×13-inch metal pan (preferably blue steel or dark nonstick) with the remaining 2 tablespoons olive oil, making sure the sides are well coated. This is key for the fried cheese edges.
Shape the dough: Transfer the risen dough to the pan. Using oiled fingers, press the dough into an even layer, stretching it to the corners. If it springs back, let it rest 10 minutes, then press again. Cover loosely with plastic wrap and let rise for 30–45 minutes until puffy.
Make the sauce: While the dough rises, combine the crushed tomatoes, minced garlic, oregano, red pepper flakes (if using), 1 teaspoon olive oil, and 1 teaspoon sugar in a small saucepan. Simmer over medium-low heat for 10 minutes, then season with salt and pepper. Set aside to cool.
Preheat the oven: Place an oven rack in the upper third of the oven and preheat to 500°F (260°C). If your oven doesn’t go that high, use 475°F (246°C).
Top the pizza: Sprinkle the shredded mozzarella and brick cheese evenly over the dough, all the way to the edges—do not leave a border. Add your desired toppings over the cheese. Spoon the sauce in three or four thick stripes lengthwise over the pizza (do not spread it all over).
Bake: Bake for 12–15 minutes, until the cheese is bubbly and deeply browned at the edges, and the crust is golden underneath. If the top is browning too fast, tent loosely with foil.
Rest and serve: Remove from the oven and let cool in the pan for 5 minutes. Run a thin spatula around the edges to loosen the crispy cheese, then carefully lift the pizza out onto a cutting board. Slice into squares and serve hot.

Tips

Use a metal pan: Glass or ceramic won’t conduct heat as well, so you won’t get the same crispy, fried bottom. A dark, nonstick metal pan is ideal; a cast-iron skillet works if you don’t have a 9×13-inch pan.
Don’t skip the cheese-to-the-edge step: The cheese that touches the hot pan melts and crisps into that iconic frico crust. Make sure the pan is well-oiled so it releases easily.
Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting and browning as well. Shredding from a block gives you a creamier melt and better browning.
Let the dough rise slowly: If you have time, refrigerate the shaped dough overnight. The slow fermentation adds flavor and makes the crust even airier. Just let it sit at room temperature for 30 minutes before baking.

Serving Suggestions

Serve the pizza hot, cut into squares, as a main course with a simple green salad dressed with lemon vinaigrette. It also pairs well with a side of roasted vegetables or a bowl of tomato soup for a comforting meal. For a game-day spread, cut into smaller squares and serve with ranch or blue cheese dressing for dipping.

Variations

Classic Pepperoni: Use thick-cut pepperoni slices, placing them under the cheese or on top—both work. For crispy edges, put a few slices right at the rim.
Supreme: Add cooked Italian sausage, bell peppers, red onions, and black olives before baking.
Veggie: Sauté mushrooms and spinach first to release moisture, then scatter over the cheese. Add sliced tomatoes and fresh basil after baking.
Spicy Honey: After baking, drizzle with hot honey (honey mixed with a pinch of cayenne) for a sweet-heat kick.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until the cheese is bubbly and the crust is crisp. You can also reheat in a skillet over medium heat with a lid for a few minutes. Avoid microwaving, as it makes the crust soggy. For longer storage, freeze the baked pizza slices in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F (204°C) oven for 10–12 minutes.

Frequently Asked Questions

Can I make this without a 9×13-inch pan? Yes, you can use a large cast-iron skillet or a half-sheet pan. The baking time may vary slightly, so watch for the cheese to brown. If using a different size, adjust the dough amount—you want a crust about 1 inch thick.

Why is my crust not crispy on the bottom? The pan might not be hot enough or the dough may be too thick. Make sure the oven is fully preheated to 500°F (260°C) and that you’re using a metal pan. Also, don’t use too much sauce—it can make the crust soggy. Try baking on a lower rack if the top browns too quickly.

Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy and slightly less airy. You can substitute up to half the bread flour with all-purpose without major changes. For a gluten-free version, use a 1:1 gluten-free flour blend and add a bit more water if needed.

What is the best cheese for the edges? A mix of low-moisture mozzarella and a sharp cheddar or brick cheese gives the best flavor and browning. Avoid fresh mozzarella as it releases too much water. Wisconsin brick cheese is traditional but can be hard to find; substitute with a combination of mozzarella and Monterey Jack.

Can I prepare the dough in advance? Absolutely. You can make the dough, let it rise, then punch it down and refrigerate for up to 24 hours. When ready to bake, bring it to room temperature, press into the pan, and proceed. You can also freeze the shaped dough for up to 3 months; thaw overnight in the fridge before baking.

Why do I put the sauce on top instead of under the cheese? In Detroit-style pizza, the sauce is spread in thick stripes over the cheese. This keeps the crust from getting soggy and creates a lovely contrast of textures—crispy cheese, airy bread, and a bright, tangy sauce. It’s the traditional way, but if you prefer sauce under the cheese, you can do that; just use less sauce and expect a softer crust.

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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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