Detroit-style pizza is a rectangular, thick-crusted square that is crispy on the bottom and edges, soft and airy inside, and topped with Wisconsin brick cheese, sauce, and pepperoni. Originating in Detroit, Michigan, this style is known for its caramelized cheese edges and the signature “sauce on top” layering. This recipe recreates the classic Royal Oak, MI, favorite at home, using a high-hydration dough and a hot oven to achieve that perfect crunchy-chewy texture.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour
- 1 1/2 cups (360 ml) warm water (110°F / 43°C)
- 2 tsp (8 g) instant yeast
- 1 1/2 tsp (9 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
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) garlic powder
- 1/2 tsp (2.5 g) sugar
- 1/2 tsp (2.5 g) salt
- For the toppings:
- 8 oz (225 g) Wisconsin brick cheese, shredded (or a mix of low-moisture mozzarella and Monterey Jack)
- 4 oz (115 g) pepperoni slices (preferably cup-and-char)
- Grated Parmesan cheese, for sprinkling
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Mix 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; use a bench scraper if needed.
- 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 1–1.5 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark metal pan with olive oil, making sure the bottom and sides are well covered. Dark pans help achieve a crispier bottom crust.
- Shape the dough: Transfer the risen dough to the pan. Using your fingertips, gently press the dough to the edges, stretching it evenly. If it resists, let it rest for 5 minutes, then continue. The dough should fill the pan completely and reach the corners.
- Second rise: Cover the pan with plastic wrap and let the dough rise for 30–45 minutes, until puffy and slightly risen.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, oregano, garlic powder, sugar, and salt in a small saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
- Preheat the oven: Place a rack in the lower third of the oven and preheat to 500°F (260°C). If you have a pizza stone, place it on the rack to preheat as well; this helps crisp the bottom.
- Top the pizza: Sprinkle the shredded cheese evenly over the dough, all the way to the edges. The cheese should touch the pan sides, as this creates the crispy frico edges. Arrange the pepperoni slices on top, then spoon the sauce in three rows lengthwise over the cheese and pepperoni. Do not cover the entire surface with sauce; leave some cheese exposed.
- Bake: Place the pan in the oven (on the stone if using) and bake for 12–15 minutes, until the edges are dark brown and caramelized, the cheese is bubbly, and the bottom is crisp. If the top is browning too fast, tent loosely with foil.
- Rest and serve: Remove from the oven and let rest in the pan for 5 minutes. Run a thin spatula around the edges to loosen, then slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Use the right pan: A dark, heavy-gauge steel pan is ideal. If you don’t have one, a regular 9×13-inch baking pan works, but reduce the oven temperature to 475°F (245°C) and bake a few minutes longer to avoid burning the bottom.
- Cheese matters: Wisconsin brick cheese is traditional, but if you can’t find it, use a 50/50 blend of low-moisture mozzarella and Monterey Jack. Avoid fresh mozzarella, as it adds too much moisture.
- Don’t over-sauce: The sauce goes on top in stripes, not a full layer. This keeps the crust crispy and allows the cheese to caramelize.
- Let the dough rest: If the dough springs back when stretching, let it rest for 10 minutes before continuing. This makes it easier to fill the pan without tearing.
Serving Suggestions
Serve the pizza hot, straight from the oven, cut into 6–8 squares. Pair with a simple green salad dressed with vinaigrette to balance the richness. For a classic Detroit meal, serve with a cold beer or a glass of red wine. If you like, add a sprinkle of dried oregano or red pepper flakes on top just before serving.
Variations
- Supreme: Add cooked Italian sausage, bell peppers, and red onions along with the pepperoni.
- Vegetarian: Skip the pepperoni and add roasted mushrooms, caramelized onions, and artichoke hearts.
- Spicy: Use spicy pepperoni and add sliced jalapeños or a drizzle of hot honey after baking.
- BBQ Chicken: Replace the tomato sauce with BBQ sauce, use shredded cooked chicken, and top with red onion and cilantro after baking.
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 for 2–3 minutes per side, or in a 375°F (190°C) oven for 5–7 minutes. Avoid microwaving, as it makes the crust soggy. For best results, reheat on a wire rack in the oven to maintain crispness.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after the first rise, punch down the dough, wrap it tightly, and refrigerate for up to 2 days. Let it come to room temperature for 30 minutes before shaping.
What is the best cheese for Detroit-style pizza? Traditional is Wisconsin brick cheese, which has a tangy flavor and melts beautifully. If unavailable, use a blend of low-moisture mozzarella and Monterey Jack. Avoid pre-shredded cheese, as it contains anti-caking agents that affect melting.
Why is my crust not crispy? The pan may not be hot enough, or the dough may be too thick. Make sure to preheat the oven fully and use a dark pan. Also, avoid overloading with sauce and cheese, which can make the crust soggy.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy and slightly softer. Bread flour has more protein, which creates a better structure and crispiness.
How do I get the cheese edges to caramelize? The cheese must touch the pan sides. Use a generous amount of cheese and press it right up to the edge. The high oven temperature (500°F/260°C) is key for browning.
Can I freeze the baked pizza? Yes, wrap cooled slices tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°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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