Detroit Style Pizza Reno: Crispy, Cheesy, Square

Detroit-style pizza is a square, thick-crusted pizza from Detroit, Michigan, known for its crispy, caramelized cheese edges and airy, focaccia-like crumb. This version, called “Reno” after the city known for its quick transformations, focuses on getting that signature crispy-cheese rim and light, open crumb at home without a special pan. It works because the dough is hydrated enough to create steam, and the cheese is spread to the very edges of the pan, where it bakes into a lacy, crunchy frico.

Ingredients

For the dough:
3 1/2 cups (440 g) bread flour (or all-purpose, but bread flour gives more chew)
1 1/2 cups (360 ml) warm water (about 110°F / 43°C)
1 tsp (5 g) instant yeast (or 1 1/2 tsp active dry yeast, dissolved in the water first)
2 tsp (10 g) fine sea salt
1 tbsp (15 ml) olive oil, plus more for the pan
For the sauce:
1 can (15 oz / 425 g) crushed tomatoes (preferably San Marzano)
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 tsp (5 g) dried oregano
1/2 tsp (2 g) sugar (optional, to balance acidity)
Salt to taste
For the topping:
8 oz (225 g) low-moisture whole-milk mozzarella, shredded (about 2 cups)
2 oz (55 g) brick or cheddar cheese, shredded (for the edges, adds flavor and crispness)
Your favorite toppings: pepperoni, cooked sausage, mushrooms, etc. (about 1 cup total)
Grated Parmesan or Pecorino for finishing (optional)

Instructions

Make the dough: In a large bowl, mix the flour, salt, and instant yeast. Add the warm water and olive oil. Stir with a wooden spoon or dough whisk until a shaggy dough forms. It will be very sticky – that’s correct.
Knead: Turn the dough onto a lightly floured surface. Knead for 8–10 minutes (or use a stand mixer with a dough hook on medium speed for 6–7 minutes) until the dough is smooth and elastic, but still slightly tacky. If using a mixer, it will pull away from the sides but stick to the bottom.
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 to 1 1/2 hours, until doubled in size. (Alternatively, refrigerate for 8–24 hours for more flavor; bring to room temp for 1 hour before shaping.)
Prepare the pan: Generously coat a 9×13-inch metal baking pan (or two 8×8-inch pans) with olive oil, making sure the bottom and sides are well coated. The oil is essential for the crispy fried crust.
Shape the dough: Gently punch down the dough and transfer it to the oiled pan. Using your fingertips, press the dough out to the edges. If it springs back, let it rest for 5–10 minutes, then continue. It should be about 1/2-inch thick. Let it rise in the pan, covered, for 30–45 minutes, until puffy.
Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a pizza stone or steel, place it on the rack to preheat as well.
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 cook for 30 seconds until fragrant. Add the crushed tomatoes, oregano, sugar, and salt. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally, until slightly thickened. Set aside to cool slightly.
Top the pizza: Sprinkle the shredded mozzarella and brick/cheddar cheese all the way to the edges of the pan, making sure the cheese touches the sides. This is the key to the crispy frico crust. Add your desired toppings (pepperoni, sausage, etc.) over the cheese.
Add the sauce: Dollop the sauce in three rows lengthwise over the cheese (do not spread it all the way to the edges). You don’t need to cover all the cheese – the sauce will spread as it bakes.
Bake: Place the pan on the preheated stone/steel (or directly on the rack) and bake for 15–18 minutes, until the edges are deep golden brown and bubbling, and the cheese is melted and spotty. The internal temperature of the pizza should be at least 165°F (74°C) if you’re checking for safety, but the visual cues are more reliable.
Cool and serve: Remove the pan from the oven and let it cool for 5 minutes. Run a thin spatula around the edges to loosen the crispy cheese, then carefully lift the pizza out onto a cutting board. Slice into squares or rectangles and serve hot.

Tips

Use the right pan: A dark, heavy-duty metal pan (like a Detroit-style pizza pan or a 9×13-inch cake pan) conducts heat best and helps create the crispy bottom. Avoid glass or light-colored pans, which won’t brown as well.
Don’t skimp on the oil: The oil in the pan is what fries the crust. Use at least 2–3 tablespoons (30–45 ml) of olive oil, and make sure it covers the entire bottom and sides.
Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting and browning properly. Shredding from a block gives you a creamier, more even melt and better browning.
Spread cheese to the edges: The signature crispy edge comes from cheese that touches the hot pan. Don’t be afraid to push the cheese right up to the rim – it will melt and crisp into a delicious frico.
Let it rest before slicing: The pizza needs a few minutes to set so the cheese doesn’t slide off. Cutting too early will result in a messy slice.

Serving Suggestions

Serve the pizza hot, straight from the pan, cut into rectangles (not wedges). It’s a meal in itself, but it pairs well with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a classic Detroit experience, serve with a side of ranch dressing for dipping the crust. It also goes great with a cold beer or a glass of Italian soda.

Variations

Classic Pepperoni: Use cup-and-char pepperoni (or regular) and place it directly on the cheese before adding the sauce. The pepperoni cups will fill with oil and crisp up.
Veggie Supreme: Add sautéed mushrooms, bell peppers, red onions, and black olives. Pre-cook watery vegetables to avoid a soggy pizza.
Spicy Honey: After baking, drizzle the pizza with a little hot honey (or regular honey mixed with chili flakes) for a sweet-heat kick.
White Pizza: Skip the tomato sauce and instead dollop with ricotta mixed with garlic and herbs, then top with mozzarella and Parmesan.
BBQ Chicken: Use BBQ sauce instead of tomato sauce, top with cooked chicken, red onion, and mozzarella. Bake as directed.

Storage and Reheating

Store leftover pizza in an airtight container or wrapped in foil in the refrigerator for up to 4 days. To reheat, the best method is in a skillet on the stovetop: place the pizza slices in a cold skillet, cover, and heat over medium-low for 5–7 minutes, until the bottom is crispy and the cheese is melted. Alternatively, reheat in a toaster oven or regular oven at 350°F (175°C) for 8–10 minutes. Avoid the microwave, which will make the crust soggy. You can also freeze the baked pizza for up to 2 months; thaw in the fridge overnight and reheat as above.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour. The crust will be slightly less chewy and a bit more tender, but still delicious. If you have bread flour, it’s worth using for a more authentic texture.

Why is my dough not spreading to the edges?
If the dough keeps springing back, let it rest for 10–15 minutes before trying again. This relaxes the gluten. Also, make sure you’re using enough oil in the pan – it helps the dough slide and stretch.

Can I make this gluten-free?
Yes, but you’ll need to use a gluten-free flour blend designed for yeast breads. The hydration may need adjustment, so start with less water and add more if needed. The texture will be different, but it can still be tasty.

Do I really need to bake it at 500°F?
Yes, the high heat is crucial for getting the crispy, charred cheese edges and a light, airy interior. If your oven doesn’t go that high, preheat to its maximum (usually 550°F/290°C) and bake for a shorter time, watching closely.

Can I prepare the dough in advance?
Absolutely. After the first rise, punch down the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours. Let it come to room temperature for about 1 hour before shaping. This slow fermentation also develops more flavor.

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 will make thicker crusts, so you may need a few extra minutes. Just watch for the golden-brown edges.

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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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