Detroit Style Pizza Oklahoma City Recipe

Detroit-style pizza is a square, thick-crusted pizza with a crispy, caramelized cheese edge, airy interior, and sauce on top. While it originated in Detroit, this recipe brings the style home to Oklahoma City, using ingredients readily available at local grocery stores. The key to its signature texture is baking in a deep, rectangular steel pan, which creates that iconic crispy-cheese frico crust.

Ingredients

3 cups (375 g) bread flour, plus more for dusting
1 tsp (4 g) instant yeast
2 tsp (10 g) fine sea salt
1.5 cups (355 ml) warm water (110°F / 43°C)
2 tbsp (30 ml) olive oil, plus more for the pan
1 tbsp (15 ml) honey
1 lb (450 g) low-moisture mozzarella, shredded (not fresh)
1 cup (240 ml) pizza sauce (canned or homemade)
4 oz (115 g) pepperoni slices (optional)
1/2 cup (50 g) grated Parmesan cheese

Instructions

In a large bowl, whisk together the bread flour, yeast, and salt. Add the warm water, olive oil, and honey. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface. Knead for 6–8 minutes until smooth and elastic. The dough will be slightly sticky; add a little flour only if needed.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1.5–2 hours, until doubled in size.
Generously coat a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel or dark nonstick) with olive oil, making sure the sides are well coated.
Transfer the dough to the pan. Using your fingertips, press it evenly into the corners and up the sides about 1 inch (2.5 cm). If it springs back, let it rest 10 minutes and continue.
Cover the pan with plastic wrap and let the dough proof for 30–45 minutes, until puffy.
Meanwhile, preheat the oven to 500°F (260°C) with a rack in the middle position.
After proofing, top the dough with the shredded mozzarella, spreading it all the way to the edges (this creates the crispy frico). Add pepperoni if using, then dollop the pizza sauce in lines or spoonfuls over the cheese—do not spread it evenly.
Sprinkle with Parmesan cheese.
Bake for 15–20 minutes, until the cheese is bubbly and the edges are deep golden brown and crispy. If the top browns too fast, tent loosely with foil.
Remove from the oven and let cool in the pan for 5 minutes. Run a thin spatula around the edges to loosen, then transfer to a cutting board. Slice into squares and serve hot.

Tips

Pan matters: Use a dark, heavy-gauge steel pan for the best crust. A light-colored aluminum pan will produce a softer crust; increase baking time by a few minutes.
Cheese: Use block mozzarella that you shred yourself—pre-shredded contains anti-caking agents that inhibit melting and browning.
Don’t over-sauce: Detroit-style pizza has sauce on top, but not drowning. Use about 1 cup total; you want to see cheese through the sauce.
Make ahead: The dough can be made up to 2 days ahead. After kneading, refrigerate in a covered bowl. Bring to room temperature for 1 hour before pressing into the pan.

Serving Suggestions

Serve hot, straight from the oven, cut into 2-inch squares. It’s great as a main dish with a simple green salad dressed with vinaigrette. For a game-day spread, pair with wings or a veggie tray. In Oklahoma City, you might enjoy it with a local craft beer or a sweet tea.

Variations

Supreme: Add cooked Italian sausage, bell peppers, and red onions before baking.
Veggie: Use sliced mushrooms, olives, and artichoke hearts; add after baking to keep them fresh.
Spicy: Drizzle with hot honey or sprinkle red pepper flakes after baking.
White version: Skip the red sauce; dollop ricotta and sprinkle with garlic and herbs.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a skillet over medium heat, cover, and cook for 3–4 minutes until the bottom is crispy and the cheese melts. Alternatively, reheat in a toaster oven at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it makes the crust soggy. For longer storage, freeze the baked pizza (unwrapped) for up to 2 months; thaw overnight in the fridge and reheat as directed.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy. Use 3 cups (360 g) all-purpose flour and reduce the water to 1.25 cups (300 ml).

What if I don’t have a 9×13 pan? You can use two 8×8-inch pans (2-inch deep) or a 10×14-inch sheet pan. Adjust baking time: smaller pans may need 2–3 minutes less, larger pans may need a few more.

Why is my cheese not crispy at the edges? Make sure the cheese touches the pan’s sides and the pan is well-oiled. Also, use full-fat mozzarella—low-fat won’t brown as well.

Can I make this gluten-free? Use a gluten-free bread flour blend and add 1 tsp xanthan gum if not included. The dough will be stickier; press with wet hands. Bake for 18–22 minutes.

How do I get the sauce to not make the pizza soggy? Use a thick sauce (drain canned tomatoes) and don’t overapply. Also, pre-bake the crust for 5 minutes before adding toppings if you prefer a crunchier base.

Can I use fresh mozzarella? Fresh mozzarella has too much moisture; it will make the crust soggy. Stick with low-moisture shredded mozzarella for authentic 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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