Detroit-style pizza is a thick, rectangular, focaccia-like pie with a crispy, caramelized cheese crust around the edges, a soft airy interior, and sauce on top of the cheese. It originated in Detroit, Michigan, but this recipe brings that beloved style to your Philadelphia kitchen, using local ingredients and a standard home oven. The key is a high-hydration dough baked in a dark steel pan, which creates that signature crunchy, cheesy frico edge.
Ingredients
- For the dough:
- 3 1/2 cups (420 g) bread flour
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 2 teaspoons (6 g) active dry yeast
- 1 teaspoon (5 g) sugar
- 1 1/2 teaspoons (9 g) salt
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (28 oz / 794 g) whole peeled tomatoes, preferably San Marzano
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) olive oil
- 1/2 teaspoon (1 g) dried oregano
- 1/2 teaspoon (3 g) sugar
- Salt to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, shredded (not fresh)
- 4 oz (115 g) brick or mild cheddar, shredded
- Your choice of toppings: pepperoni, cooked sausage, mushrooms, etc. (optional)
Instructions
- Make the dough: In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add the flour, salt, and olive oil. Mix with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-7 minutes. The dough will be sticky; resist adding too much flour.
- 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 for 1 1/2 hours, or until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark steel or anodized aluminum pan with olive oil, making sure the bottom and sides are well covered.
- Shape the dough: Transfer the risen dough to the pan. Gently stretch it to the edges using your fingertips. If it springs back, let it rest for 10 minutes and stretch again. The dough should reach the corners and sides.
- Second rise: Cover the pan loosely with plastic wrap and let the dough rise for another 30 minutes. Meanwhile, preheat the oven to 500°F (260°C) with a rack in the lower third.
- Make the sauce: While the dough rises, make the sauce. In a small saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Add the tomatoes, oregano, sugar, and salt. Crush the tomatoes with a spoon. Simmer for 10-15 minutes until slightly thickened. Set aside.
- Assemble the pizza: After the second rise, the dough should be puffy. Scatter the shredded mozzarella and cheddar evenly over the dough, all the way to the edges. This is crucial: the cheese touching the hot pan will create the crispy frico crust. Add your desired toppings now (if using).
- Add the sauce: Spoon the sauce in three or four stripes lengthwise over the cheese. Do not spread it all the way to the edges.
- Bake: Place the pan in the oven and bake for 15-20 minutes, until the cheese is bubbly and browned at the edges, and the crust is golden. The internal temperature of the pizza should reach at least 165°F (74°C) if you are using meat toppings, per USDA FSIS guidelines. Check with a food thermometer.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Then, use a spatula to loosen the edges and slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Use the right pan: A dark, heavy-duty steel pan is essential for the crispy crust. If you don’t have one, use a cast-iron skillet (rectangular if possible) and increase the bake time by a few minutes.
- Don’t skip the second rise: That extra 30 minutes makes the dough airy and light. Skipping it will result in a denser, less authentic crust.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting and browning properly. Shredding fresh from a block gives you the best texture.
- Go easy on the sauce: Detroit-style pizza is not saucy. The sauce is meant to be a bright accent, not a soup. If you add too much, the crust will become soggy.
Serving Suggestions
Serve this pizza hot, straight from the oven. Pair it with a crisp green salad dressed with lemon vinaigrette to cut through the richness. A cold beer or a glass of Italian red wine, such as Chianti, complements the cheesy, savory flavors. For a true Philly twist, offer a side of pickled peppers or giardiniera.
Variations
- Classic Pepperoni: Add a layer of cup-and-char pepperoni under the cheese or on top of the sauce.
- Veggie Supreme: Sauté sliced mushrooms, bell peppers, and onions before adding them to the pizza to release excess moisture.
- Spicy Honey: Drizzle hot honey over the finished pizza for a sweet-heat kick.
- White Pizza: Skip the tomato sauce and use a garlicky ricotta or alfredo sauce instead.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3-4 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until the cheese is bubbly and the crust is crisp again. You can also reheat in a skillet over medium heat with a lid for a few minutes. Avoid the microwave, 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. Bread flour has more protein, which creates more gluten and a better structure. If using all-purpose, you may need to reduce the water by a tablespoon.
Why is my cheese not crispy on the edges? The cheese must touch the hot pan directly. Make sure you spread it all the way to the edges and that your pan is well-oiled. Also, use a dark pan, which absorbs heat better than a shiny one.
Can I make the dough ahead of time? Absolutely. After the first rise, punch down the dough, cover it, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
What is the best cheese blend? Traditional Detroit-style uses a mix of low-moisture mozzarella and brick cheese. Brick cheese is a mild, buttery cheese from Wisconsin. If you can’t find it, use a mix of mozzarella and mild cheddar, as this recipe does.
Do I need a special pan? A dark, heavy-duty steel pan is ideal, but a cast-iron skillet or a disposable aluminum pan will work. Just adjust the bake time as needed, checking for a golden crust.
Can I freeze the baked pizza? Yes, freeze the fully baked and cooled pizza in a zip-top bag for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 10-12 minutes.
Related
- Chicken Breast Tray Bake: One-Pan Easy Dinner
- Chicken Breast vs Chicken Thigh: Which to Cook
- Chicken Breast Quarters: Easy Oven-Baked Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).