Detroit Style Pizza Pictures: Crispy, Cheesy Squares

Detroit-style pizza is a rectangular, thick-crusted square pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. It’s baked in a deep, dark steel pan that gives the crust its signature crunch, and it’s typically topped with Wisconsin brick cheese, sauce on top, and a light layer of pepperoni. This recipe delivers that authentic Detroit experience at home, using a simple dough and a few key techniques to get the perfect crispy-cheese corners.

Ingredients

3 1/2 cups (420 g) bread flour
1 1/2 cups (355 ml) warm water (110°F/43°C)
2 teaspoons (8 g) instant yeast
1 1/2 teaspoons (9 g) fine sea salt
1 tablespoon (15 ml) olive oil, plus more for the pan
8 oz (225 g) brick cheese (or a mix of low-moisture mozzarella and sharp cheddar), shredded
1 cup (240 ml) pizza sauce (store-bought or homemade)
3 oz (85 g) pepperoni slices (optional)
1/2 teaspoon (2 g) dried oregano (optional, for topping)

Instructions

Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. 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 for 5 minutes.)
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1–2 hours, until doubled in size.
Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark steel or cast-iron pan with olive oil, making sure the bottom and sides are well covered.
Shape the dough: Gently deflate the dough and press it into the pan, stretching it to the edges. If it springs back, let it rest for 10 minutes and then stretch again. Cover the pan with plastic wrap and let it proof for 30–45 minutes, until puffy.
Preheat and top: While the dough proofs, preheat your oven to 500°F (260°C) with a rack in the lower third. Once proofed, scatter the shredded cheese evenly over the dough, right up to the edges—this is what creates the crispy frico rim. Arrange the pepperoni on top if using. Spoon the sauce in three stripes lengthwise over the cheese (do not spread it all the way to the edges). Sprinkle with oregano if desired.
Bake: Place the pan in the oven and bake for 15–20 minutes, until the cheese is bubbling and the edges are deeply browned and caramelized. The crust should reach an internal temperature of 200°F (93°C) for a fully baked crumb.
Cool and serve: Remove the pizza from the oven and let it 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

Use the right pan: A dark, heavy-duty steel pan (like a LloydPans or a standard 9×13-inch cake pan) is essential for the crispy bottom. If you only have a light-colored pan, expect a softer crust—still good, but not as crunchy.
Cheese matters: Brick cheese is the traditional choice, but it can be hard to find. A blend of 80% low-moisture mozzarella and 20% sharp cheddar works beautifully. Shred it yourself; pre-shredded cheese contains anti-caking agents that prevent even melting.
Don’t over-sauce: The sauce goes on top, but it should be in stripes, not a full layer. Too much sauce makes the crust soggy. Use a thick sauce or drain a thin one.
Proofing time: The dough needs a full proof to get that airy, focaccia-like texture. Don’t rush it; if your kitchen is cool, give it extra time.

Serving Suggestions

Serve Detroit-style pizza hot, straight from the oven, with a side of ranch dressing or marinara for dipping the crispy corners. It pairs well with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a complete meal, add a bowl of Italian wedding soup or a plate of roasted vegetables.

Variations

Veggie supreme: Sautéed mushrooms, red onions, and bell peppers placed under the cheese.
BBQ chicken: Swap the pizza sauce for BBQ sauce, use cooked chicken, and top with red onion and cilantro after baking.
Spicy ‘roni: Use spicy pepperoni and add crushed red pepper flakes on top before baking.
White pizza: Skip the sauce and top with ricotta dollops, garlic, and fresh mozzarella.

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 for 5–6 minutes, covered, to retain moisture. Avoid the microwave—it turns the crust soggy.

Frequently Asked Questions

Can I make the dough ahead of time? Yes, after the first rise, punch down the dough and refrigerate it overnight. The next day, let it sit at room temperature for 30 minutes before pressing into the pan.

What if I don’t have a 9×13-inch pan? You can use two 8×8-inch pans or a large cast-iron skillet. Adjust the baking time slightly—smaller pans may need a few minutes less.

Why are my cheese edges not crispy? The cheese must touch the sides of the pan and be in direct contact with the hot oil. Make sure your pan is well-oiled and preheated before adding the dough (if using a cast-iron skillet). Also, bake on the lower rack to get more bottom heat.

Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy. If using all-purpose, reduce the water to 1 1/3 cups (315 ml) to avoid a sticky dough.

Is Detroit-style pizza gluten-free adaptable? You can use a gluten-free bread flour blend, but the texture will be denser. Add 1 teaspoon of xanthan gum if your blend doesn’t include it, and expect a shorter rise time.

How do I know when the pizza is done? The edges should be dark brown and caramelized, and the cheese should be fully melted and bubbling. The internal temperature of the crust should read 200°F (93°C) on an instant-read thermometer.

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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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