Detroit Style Pizza Omaha: Make It at Home

Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, with a crispy, almost fried bottom, a light and airy interior, and cheese caramelized all the way to the edges. It originated in Detroit, Michigan, and has become a national favorite. This recipe brings that same iconic pan pizza to your Omaha kitchen, using simple ingredients and a technique that delivers the signature crunchy, cheesy corners every time.

Ingredients

For the dough:
3 1/4 cups (410 g) bread flour, plus more for dusting
1 1/2 teaspoons (6 g) instant yeast
1 1/2 teaspoons (9 g) fine salt
1 cup (240 ml) warm water (about 110°F / 43°C)
1/4 cup (60 ml) olive oil, plus 2 tablespoons for the pan
1 tablespoon (15 ml) honey or sugar
For the sauce:
1 can (15 oz / 425 g) crushed tomatoes
2 tablespoons (30 ml) olive oil
2 cloves garlic, minced
1 teaspoon (5 g) dried oregano
1/2 teaspoon (3 g) salt
1/4 teaspoon (1 g) black pepper
For the toppings:
8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
4 oz (115 g) brick or Monterey Jack cheese, shredded (about 1 cup)
Your favorite toppings: pepperoni, cooked sausage, mushrooms, onions, etc.
Grated Parmesan cheese, for finishing (optional)

Instructions

Make the dough: In a large bowl, whisk together the flour, yeast, and salt. In a separate bowl, combine the warm water, 1/4 cup (60 ml) olive oil, and honey. Pour the wet ingredients into the dry and 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. (Alternatively, use a stand mixer with a dough hook on medium-low for 5–6 minutes.) Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
Prepare the pan: While the dough rises, pour 2 tablespoons of olive oil into a 9×13-inch metal pan (a Detroit-style pan or a standard quarter-sheet pan works). Use your fingers or a paper towel to spread the oil all over the bottom and up the sides. The oil should be generous—this is what creates the crispy, fried crust.
Stretch the dough: Once the dough has risen, transfer it to the oiled pan. Using your fingertips, gently press the dough out to the edges, working from the center outward. If the dough resists, let it rest for 5–10 minutes and try again. The dough should reach the corners and come slightly up the sides. Cover the pan with plastic wrap or a clean kitchen towel and let it rise again for 30–45 minutes, until puffy.
Make the sauce: While the dough is rising, combine the crushed tomatoes, olive oil, minced garlic, oregano, salt, and pepper in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low and cook for 10 minutes, stirring occasionally. Set aside to cool slightly.
Preheat the oven: Position a rack in the middle of the oven and preheat to 500°F (260°C). If you have a pizza stone, place it on the rack to preheat as well—this helps the bottom crisp up.
Assemble the pizza: Sprinkle the shredded mozzarella and brick cheese evenly over the risen dough, all the way to the edges. The cheese should touch the sides of the pan—this is what creates the caramelized frico edges. Add your desired toppings evenly over the cheese. Spoon the sauce in three thick stripes lengthwise over the pizza (or spread it in a thin layer if you prefer). Do not fully cover the cheese with sauce; the traditional style leaves some cheese exposed.
Bake: Place the pan directly on the preheated stone (or on the middle rack if not using a stone). Bake for 10–12 minutes, until the cheese is melted and bubbly, the edges are deeply browned and crispy, and the crust is golden. If the top is browning too fast, tent loosely with foil for the last 2–3 minutes.
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. Sprinkle with Parmesan if desired. Cut into squares and serve hot.

Tips

Use the right pan: A traditional Detroit-style pan is deep and rectangular, but a 9×13-inch metal baking pan works perfectly. Avoid glass or ceramic pans—they don’t conduct heat as well and won’t give you the crispy bottom.
Cheese matters: Use a mix of low-moisture mozzarella and a tangy cheese like brick or Monterey Jack. Shred it yourself; pre-shredded cheese contains anti-caking agents that prevent melting and browning.
Don’t skip the second rise: The dough needs that extra 30–45 minutes in the pan to become light and airy. If you’re short on time, you can skip it, but the crust will be denser.
Make it ahead: The dough can be made a day in advance and stored in the refrigerator after the first rise. Let it come to room temperature for 30 minutes before stretching.

Serving Suggestions

Serve the pizza hot, cut into squares or rectangles. It’s a meal in itself, but it pairs well with a simple green salad dressed with lemon and olive oil, or with a side of marinated olives. For a classic Midwest twist, serve with a cold beer or a glass of red wine. The crispy edges are the best part—make sure everyone gets a corner piece!

Variations

Classic Pepperoni: Add a layer of pepperoni under the cheese and a few slices on top. The edges will get crispy and cup slightly.
Supreme: Top with cooked sausage, bell peppers, red onions, and black olives.
Vegetarian: Use mushrooms, roasted red peppers, and artichoke hearts. Add a sprinkle of red pepper flakes for heat.
Spicy Honey: Drizzle hot honey over the finished pizza for a sweet-and-spicy kick.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, until the cheese is bubbly and the crust is crisp. You can also reheat in a skillet over medium heat for 3–4 minutes, covered, to re-crisp the bottom. Avoid microwaving, as it will make the crust soggy.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy and airy. Bread flour has more protein, which creates more gluten and a better structure. If using all-purpose, reduce the water by 2 tablespoons to avoid a sticky dough.

Do I need a special Detroit-style pan? No. A 9×13-inch metal baking pan works perfectly. If you want a deeper crust, you can use a 9×13-inch cake pan with higher sides, but you may need to increase the baking time by 2–3 minutes.

Can I make the dough in a bread machine? Yes, use the dough cycle. Add the ingredients in the order recommended by your machine’s manual, and let it knead and rise. Then proceed with step 3.

Why is my cheese not browning at the edges? Make sure the cheese is shredded and reaches the very edge of the pan. Also, the pan must be well-oiled, and the oven must be hot (500°F / 260°C). If the cheese still isn’t browning, you can place the pan on the lowest oven rack for the last 2–3 minutes.

Can I use store-bought dough? Yes, but the texture will be different. If using store-bought, let it come to room temperature, then stretch it in the pan and let it rise for 30 minutes before topping.

How do I get the pizza out of the pan without sticking? The generous oil in the pan should prevent sticking. After baking, let it rest for 5 minutes, then run a thin spatula around the edges to loosen. If it sticks, use a plastic spatula to gently release it.

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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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