Detroit-style pizza, with its thick, airy crust, crispy cheese edges, and signature square shape, has found a devoted following in Rochester, NY. This recipe captures the essence of the Motor City classic: a light, focaccia-like dough baked in a deep, dark pan, topped with brick cheese (or a suitable substitute), and finished with a tangy sauce and rich pepperoni. The result is a pizza that’s crispy on the outside, soft and chewy on the inside, and absolutely packed with flavor.
Ingredients
- For the dough:
- 3 ½ cups (440 g) bread flour
- 1 ½ cups (360 ml) warm water (110°F / 43°C)
- 2 tsp (8 g) active dry yeast
- 1 tsp (5 g) sugar
- 1 ½ tsp (9 g) fine sea salt
- 2 tbsp (30 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) sugar
- 1 tsp (5 g) dried oregano
- ½ tsp (2 g) garlic powder
- Salt to taste
- For the toppings:
- 8 oz (225 g) brick cheese, shredded (or a mix of low-moisture mozzarella and Monterey Jack)
- 4 oz (115 g) pepperoni slices
- Optional: ½ cup (75 g) sliced mushrooms, ½ cup (75 g) sliced green bell pepper
Instructions
- Make the dough: In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5 minutes until frothy. In a large bowl or stand mixer with a dough hook, mix the flour and salt. Add the yeast mixture and 2 tbsp olive oil. Knead on low speed for 5-7 minutes, or until the dough is smooth and elastic. The dough will be sticky; that’s okay.
- First rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1-1.5 hours, or until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark metal baking pan (or a dedicated Detroit-style pizza pan) with olive oil, making sure the sides are well coated. This is crucial for the crispy, fried cheese edges.
- Shape the dough: Punch down the dough and transfer it to the oiled pan. Using your fingertips, gently press the dough to the edges of the pan. If it springs back, let it rest for 10 minutes, then press again. The dough should be evenly distributed, reaching all the corners.
- Second rise: Cover the pan with plastic wrap and let the dough rise in a warm spot for 30-45 minutes, or until it has puffed up noticeably, almost to the top of the pan.
- Preheat the oven: Place an oven rack in the lower-middle position and preheat the oven to 500°F (260°C).
- Add the cheese: Once the dough has risen, sprinkle the shredded brick cheese (or substitute) evenly over the dough, all the way to the edges. The cheese should touch the sides of the pan. This is what creates the crispy, caramelized frico edge.
- Add the toppings: Lay the pepperoni slices (and any other toppings) over the cheese.
- Bake: Place the pan in the oven and bake for 12-15 minutes, or until the cheese is bubbly and the edges are deep golden brown and crispy. The crust should be baked through and the internal temperature of the pizza should reach 165°F (74°C) as a safe minimum for leftovers, but the pizza itself is fully cooked when the cheese is melted and the crust is golden.
- Add the sauce: While the pizza bakes, make the sauce. In a small saucepan, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt. Simmer over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened. Set aside.
- Finish and serve: Remove the pizza from the oven and let it cool in the pan for 5 minutes. Use a spatula to loosen the edges, then carefully slide the pizza onto a cutting board. Spoon the sauce in three or four lines lengthwise over the top (or spread it evenly if you prefer). Slice into squares and serve hot.
Tips
- Use the right pan: A dark, heavy-duty metal pan (like a blue steel or anodized aluminum) is essential for proper heat conduction and crispy edges. A seasoned cast-iron skillet or a non-stick cake pan can work, but avoid glass or light-colored pans, as they won’t get the crust as crispy.
- Brick cheese substitute: If you can’t find brick cheese, use a combination of 60% low-moisture mozzarella and 40% Monterey Jack. This mimics the creamy, tangy, and slightly oily characteristics of brick cheese.
- Don’t overload with sauce: The sauce is added after baking, so it should be thick and not too watery. Spooning it in lines is traditional, but you can spread it if you prefer. Too much sauce will make the crust soggy.
- Let it rest: Allow the pizza to rest for at least 5 minutes after baking. This helps the cheese set slightly and prevents it from sliding off when you cut it.
Serving Suggestions
Serve the pizza hot, cut into squares. It’s hearty enough to be a meal on its own, but it also pairs well with a simple green salad dressed with a vinaigrette to cut through the richness. For a Rochester twist, serve it with a side of local craft beer or a cold glass of iced tea.
Variations
- Classic Pepperoni: Use cup-and-char pepperoni, which curls up and crisps in the oven.
- Veggie Supreme: Sauté mushrooms, bell peppers, and onions before adding them to the pizza to release excess moisture.
- BBQ Chicken: Replace the tomato sauce with a smoky BBQ sauce, and top with cooked chicken, red onion, and a sprinkle of cilantro after baking.
- Spicy Honey: After baking, drizzle the top with a little hot honey for a sweet-and-spicy kick.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the 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 crispy 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 and airy. Bread flour has a higher protein content, which creates more gluten and a better structure for the thick, focaccia-like crust.
What is the best pan to use if I don’t have a Detroit-style pan? A 9×13-inch metal baking pan is the best substitute. Make sure it’s dark-colored and heavy-duty. You can also use a cast-iron skillet, but the shape will be round instead of square.
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator overnight. The next day, let it come to room temperature for about 30 minutes before pressing it into the pan and proceeding with the recipe.
Why do I add the sauce after baking? This is a signature of Detroit-style pizza. Adding the sauce after baking keeps the crust crispy and prevents it from becoming soggy. It also creates a nice contrast between the hot, cheesy crust and the slightly cooler sauce.
Can I freeze the baked pizza? Yes, wrap the cooled, sliced pizza tightly in plastic wrap and then foil, and freeze for up to 2 months. To reheat, bake from frozen in a 375°F (190°C) oven for 10-12 minutes, or until hot and crispy.
Is brick cheese the same as mozzarella? No, brick cheese is a different cheese, typically made in Wisconsin. It has a mild, slightly tangy flavor and a creamy texture. It melts beautifully and has a higher fat content than mozzarella, which contributes to the crispy edges. If you can’t find it, the mozzarella/Monterey Jack mix is the best substitute.
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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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