Detroit-style pizza, with its thick, airy crust, crispy cheese edges, and signature sauce-on-top layout, has found a devoted following in Portland, Oregon. This recipe captures the essence of the Motor City classic using ingredients available in the Pacific Northwest, delivering a deeply satisfying square slice that’s perfect for any pizza night. The key is a high-hydration dough baked in a dark, well-oiled pan, which creates that iconic crunchy, caramelized cheese crust.
Ingredients
- 3 ½ cups (440 g) bread flour
- 2 ¼ tsp (7 g) instant yeast
- 2 tsp (10 g) fine sea salt
- 1 ½ cups (355 ml) warm water (about 105°F / 40°C)
- 2 tbsp (30 ml) olive oil, plus more for the pan
- 1 tbsp (15 ml) honey or sugar
- 1 lb (450 g) low-moisture mozzarella cheese, shredded (not fresh)
- 1 cup (240 ml) pizza sauce (homemade or store-bought)
- Optional toppings: pepperoni, cooked sausage, mushrooms, olives, or roasted peppers
- Grated Parmesan cheese, for finishing (optional)
Instructions
- Make the dough: 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 out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. 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 1–2 hours, until doubled in size.
- Prepare the pan: Generously coat a 10×14-inch (25×35 cm) dark metal pan (or two 9×13-inch pans) with olive oil, making sure the bottom and sides are well covered. A dark pan helps achieve the crispy, fried crust.
- Shape the dough: Transfer the risen dough to the pan and gently press it into the corners. If it springs back, let it rest for 10 minutes, then continue. Cover and let rise for another 1–2 hours, until the dough is puffy and fills the pan.
- Preheat the oven: About 30 minutes before baking, place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a baking steel or stone, place it on the rack.
- Add the cheese: Sprinkle the shredded mozzarella evenly over the dough, all the way to the edges. The cheese should touch the pan walls—this is what creates the crispy frico crust.
- Add sauce and toppings: Spoon the pizza sauce in three stripes lengthwise over the cheese (do not spread it all the way to the edges). Add your desired toppings, but keep them light to avoid weighing down the crust.
- Bake: Place the pan on the hot steel or directly on the rack. Bake for 12–15 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. If the top is browning too fast, lower the oven to 475°F (245°C) for the last 5 minutes.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Run a spatula around the edges to loosen, then transfer to a cutting board. Slice into squares and serve hot.
Tips
- Use a dark pan: A light-colored or nonstick pan won’t give you the same crispy, golden crust. If you only have a light pan, consider baking it on a preheated baking steel or increasing the bake time slightly.
- Don’t over-sauce: The sauce is meant to be a flavor accent, not a drowning layer. Three stripes are traditional, but you can adjust to taste. Too much sauce will make the crust soggy.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting into that cohesive, oily layer. Shredding from a block gives better results.
- Let the dough rise slowly: For even more flavor, you can refrigerate the dough after the first rise for up to 24 hours. Just bring it to room temperature before pressing into the pan.
Serving Suggestions
Serve this Detroit-style pizza as a hearty main with a simple green salad dressed with lemon vinaigrette. It also pairs well with a light lager or a crisp cider. For a Portland twist, offer a side of ranch dressing for dipping the crispy corners—a local favorite.
Variations
- Classic Pepperoni: Add a layer of pepperoni under the cheese for that cup-and-char effect.
- Veggie Supreme: Top with sautéed mushrooms, bell peppers, red onions, and black olives.
- Spicy Honey: Drizzle hot honey over the finished pizza for a sweet-heat kick.
- BBQ Chicken: Use BBQ sauce instead of tomato sauce, and top with cooked chicken, red onion, and cilantro.
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 8–10 minutes, or until the cheese is melted and the crust is crisp again. You can also reheat in a skillet over medium heat for a few minutes, covered, to help melt the cheese. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
What makes Detroit-style pizza different from Chicago deep dish? Detroit-style has a thick, airy crust that is crispy on the outside and chewy inside, while Chicago deep dish has a buttery, flaky crust that is more like a pie. Detroit-style also puts cheese on the bottom and sauce on top, whereas Chicago deep dish layers cheese over the sauce.
Can I make this gluten-free? Yes, you can use a gluten-free bread flour blend, but the texture will be denser and less chewy. You may need to adjust the water amount, as gluten-free flours absorb differently. Let the dough rise in the pan for a shorter time to avoid over-proofing.
Why is my crust not crispy? The most common reasons are using a light-colored pan, not enough oil, or not baking at a high enough temperature. Make sure your oven is fully preheated to 500°F (260°C) and that the pan is generously oiled, especially on the sides.
Can I use a regular sheet pan? Yes, but a dark, heavy-gauge pan works best. If using a light-colored pan, you can still get good results by preheating it in the oven with oil, then carefully adding the dough and toppings.
How do I get the cheese to caramelize on the edges? The cheese must touch the pan walls. When it melts and hits the hot oiled surface, it fries and creates that crispy, brown frico. Don’t be shy with the oil, and make sure the pan is hot when the pizza goes in.
Can I freeze the baked pizza? Yes, freeze the fully baked and cooled pizza on a baking sheet until solid, then wrap in plastic wrap and foil. It will keep for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 15–20 minutes.
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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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