Detroit Style Pizza with Store-Bought Dough

Detroit-style pizza is a square, thick-crusted pizza baked in a dark steel pan, with a crispy, cheesy edge and a light, airy interior. Using store-bought dough makes this iconic Motor City pie achievable on a weeknight without the long fermentation of a homemade dough. The key is the pan: a deep, rectangular steel pan that allows the dough to rise up the sides and create that signature frico cheese crust.

Ingredients

1 lb (450 g) store-bought pizza dough (fresh or thawed)
2 tbsp (30 ml) olive oil, divided
8 oz (225 g) brick mozzarella, cut into 1/2-inch cubes (not fresh mozzarella)
1/2 cup (120 ml) pizza sauce (or crushed San Marzano tomatoes)
3 oz (85 g) pepperoni slices (optional)
1/4 cup (25 g) grated Parmesan cheese
1 tsp (5 g) dried oregano
Pinch of salt and black pepper

Instructions

If your dough is refrigerated, let it sit at room temperature for 30–60 minutes to relax. Meanwhile, generously coat a 9×13-inch (23×33 cm) dark steel pan (or Detroit-style pan) with 1 tbsp (15 ml) of olive oil, making sure the bottom and sides are well covered.
Place the dough in the pan and gently press it out toward the edges using your fingertips. Don’t worry if it springs back; let it rest for 10 minutes, then press again. The dough should reach the corners and come about 1/2 inch (1.25 cm) up the sides. Cover the pan with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1 to 2 hours, until the dough is puffy and has risen slightly.
Preheat your oven to 500°F (260°C) with a rack in the lower third. If you have a pizza steel or stone, place it on the rack to preheat as well.
Once the dough has risen, dimple it all over with your fingertips. Drizzle the remaining 1 tbsp (15 ml) olive oil over the surface and spread it lightly.
Scatter the cubed mozzarella evenly over the dough, right up to the edges. The cheese should touch the pan walls—this will create the crispy, caramelized frico crust. If using pepperoni, place the slices over the cheese.
Dollop or spread the pizza sauce in three or four stripes lengthwise over the cheese (not all the way to the edges). Sprinkle with Parmesan, oregano, salt, and pepper.
Bake for 15–20 minutes, until the cheese is bubbly and browned at the edges and the crust is golden. If you used a thermometer, check that the internal temperature of the pizza reaches 165°F (74°C) for food safety (especially if you added meat).
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 or rectangles and serve hot.

Tips

Use the right pan: A dark, heavy steel pan (like a LloydPans or a standard 9×13-inch cake pan) is essential for the crispy, fried bottom. If you only have a light-colored pan, the crust will be softer—still good, but not authentic.
Don’t skip the rise: The second rise in the pan is what gives the airy, focaccia-like texture. If you’re in a hurry, you can do a shorter rise (30 minutes), but the crust will be denser.
Cube the cheese: Shredded mozzarella doesn’t create the same gooey, browned edges. Cubes melt more slowly and create the characteristic cheese crust.
Bake hot and low: The high heat (500°F/260°C) is crucial for the crispy bottom. If your oven doesn’t reach that temperature, preheat as high as it goes and bake on the lowest rack.

Serving Suggestions

Serve the pizza hot, cut into squares or rectangles, as a main dish with a simple green salad dressed with lemon vinaigrette. It also works great as an appetizer for a party—just slice it smaller. Pair with a cold beer or a sparkling water with lemon.

Variations

Classic Pepperoni: Use cup-and-char pepperoni for the best crispy edges.
Supreme: Add sautéed bell peppers, onions, and cooked Italian sausage (crumbled and cooked to 160°F/71°C) before baking.
Veggie: Use roasted mushrooms, red onions, and spinach. Add the spinach after the pizza is baked to keep it bright.
Spicy Honey: Drizzle a little hot honey over the finished pizza for a sweet-heat kick.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 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 is melted. You can also reheat in a toaster oven at 375°F (190°C) for 5–7 minutes. Avoid the microwave, as it will make the crust soggy.

Frequently Asked Questions

Can I use a different type of dough? Yes, you can use whole wheat or gluten-free dough, but the texture will differ. Whole wheat will be denser, and gluten-free may not rise as high. Adjust the rise time accordingly.

What if I don’t have a Detroit-style pan? Use any deep, rectangular metal pan (like a 9×13-inch cake pan) or a cast-iron skillet. The shape will be different, but the technique remains the same. For a round pizza, use a 12-inch cast-iron skillet.

Can I make this ahead of time? You can assemble the pizza (without baking) and refrigerate it for up to 24 hours. Let it sit at room temperature for 30 minutes before baking, and add a few minutes to the bake time.

Why is my cheese not browning? If the cheese isn’t browning, your oven might not be hot enough, or the cheese isn’t touching the pan. Make sure to press the cheese into the corners and use full-fat mozzarella.

Can I freeze the baked pizza? Yes, wrap the cooled pizza tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 10–12 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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