Detroit Style Pizza Royal Oak: Crispy, Cheesy, Square

Detroit-style pizza is a square, thick-crusted pizza born in Detroit, Michigan, known for its crispy, caramelized cheese edges and airy, focaccia-like crumb. This version, inspired by the pizzerias of Royal Oak, uses a high-hydration dough baked in a well-oiled steel pan, which creates that signature crunchy crust and chewy interior. It’s a home-friendly recipe that delivers the same bold, cheesy, and slightly sweet experience as your favorite Michigan pizzeria, without needing a specialty oven.

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 (10 g) instant yeast
1 1/2 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
1/2 tsp (2 g) garlic powder
1/2 tsp (2 g) salt
For the toppings:
12 oz (340 g) low-moisture mozzarella, shredded (not fresh)
4 oz (115 g) provolone, shredded
4 oz (115 g) mild cheddar, shredded (for the edges, optional)
1/2 cup (75 g) sliced pepperoni (or your favorite toppings)
Grated Parmesan, for finishing

Instructions

Make the dough: In a large bowl, combine the bread flour, yeast, and salt. Add the warm water and 2 tbsp olive oil. Stir with a spatula until a shaggy dough forms. Cover and let rest for 10 minutes.
Knead: Turn the dough 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. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 1/2 hours, or until doubled.
Prepare the pan: Generously coat a 9×13-inch (or two 8×8-inch) dark steel pan with olive oil, making sure the bottom and sides are well covered. This is crucial for the crispy fried crust.
Shape the dough: Transfer the risen dough to the oiled pan. Gently stretch it to the edges, pressing it into the corners. If it springs back, let it rest for 10 minutes, then stretch again. Cover and let rise for another 30 minutes while you make the sauce.
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, 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).
Top the pizza: Sprinkle the shredded mozzarella and provolone over the dough, right to the edges. If using cheddar, sprinkle it along the outer rim to create the crispy frico edge. Add the pepperoni or other toppings. Spoon the sauce in three thick strips lengthwise over the cheese (do not spread it all the way to the edges).
Bake: Bake for 15-18 minutes, until the cheese is bubbly and the edges are deeply caramelized and crispy. The crust should be golden brown and the internal cheese should be melted. For food safety, if you add any cooked meat, ensure it reaches 165°F (74°C) as a leftover reheating step, but fresh toppings are fine.
Rest and serve: Let the pizza rest in the pan for 5 minutes. Run a spatula around the edges to loosen, then slide it onto a cutting board. Sprinkle with Parmesan, slice into squares, and serve hot.

Tips

Use a dark steel pan: A dark, heavy pan (like a Detroit-style pizza pan or a well-seasoned cast iron skillet) conducts heat better and promotes the crispy, fried crust. Avoid glass or light-colored pans, which won’t brown the edges as well.
Don’t skimp on the oil: The bottom of the crust fries in the oil, creating that signature crunch. Use at least 2-3 tablespoons of olive oil in the pan, and make sure the sides are coated.
Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly and browning properly. Shredding a block of low-moisture mozzarella gives a much better texture and flavor.
Bake on the lower rack: Placing the pizza on the lower third of the oven ensures the bottom gets direct heat, which helps crisp up the crust without burning the cheese on top.

Serving Suggestions

Serve this Detroit-style pizza as a main dish with a simple green salad dressed with lemon vinaigrette to cut through the richness. It also pairs well with a light Italian lager or a sparkling water with lemon. For a classic Michigan meal, serve it with a side of celery sticks and ranch dressing—a local tradition.

Variations

Classic Pepperoni: Use cup-and-char pepperoni, which curls and crisps up nicely in the oven.
Veggie Supreme: Add sliced mushrooms, red onions, and green bell peppers. Sauté them briefly first to remove excess moisture.
Meat Lovers: Add cooked Italian sausage, bacon, and ham. Ensure any pre-cooked meats are heated through to 165°F (74°C) if reheating leftovers.
Four Cheese: Use a mix of mozzarella, provolone, cheddar, and fontina for a richer, more complex cheese flavor.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a non-stick skillet over medium heat for 2-3 minutes, then cover with a lid for another minute to melt the cheese, or reheat in a 400°F (200°C) oven for 5-7 minutes. Avoid microwaving, as it will make the crust soggy.

Frequently Asked Questions

Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator for up to 24 hours. Cold fermentation develops more flavor. Just bring it to room temperature before shaping.

What if I don’t have a Detroit-style pan? You can use a 9×13-inch metal baking pan or a cast iron skillet. The key is to use a pan with straight sides and enough oil to fry the crust. A regular sheet pan will work, but the crust will be thinner.

Why is my cheese not browning on the edges? The cheese needs to be in direct contact with the hot pan. Make sure you spread the cheese all the way to the very edge of the pan, and that your pan is dark and well-oiled. Also, bake on the lower rack.

Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy and crisp. Bread flour has more protein, which gives the characteristic airy yet chewy texture.

How do I get the sauce to taste like a pizzeria? The key is to use crushed tomatoes with a bit of sugar and oregano, and to simmer it briefly. Don’t overdo it—the sauce should be chunky and slightly sweet, not watery.

Is it necessary to use brick cheese? Traditional Detroit-style uses Brick cheese, which is tangy and melts well. If you can’t find it, a mix of low-moisture mozzarella and mild cheddar is a good substitute, though the flavor will be slightly different.

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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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