Detroit-style pizza is a square, thick-crusted pizza with a crispy, cheesy edge, originating from Detroit, Michigan. It’s made in a rectangular steel pan, with the cheese spread to the edges to create a caramelized frico crust. This recipe brings that iconic style to your San Antonio kitchen, using readily available ingredients to achieve the perfect balance of crispy, chewy, and cheesy.
Ingredients
- For the dough: 3 cups (375 g) bread flour, plus more for dusting
- 1 teaspoon (5 g) instant yeast
- 1 ½ teaspoons (9 g) fine salt
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- For the sauce: 1 can (15 oz / 425 g) crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) olive oil
- ½ teaspoon (1 g) dried oregano
- ½ teaspoon (1 g) sugar
- Salt to taste
- For the toppings: 8 oz (225 g) low-moisture mozzarella, shredded (not fresh)
- 4 oz (115 g) pepperoni slices (optional)
- Grated Parmesan cheese for sprinkling
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and olive oil, and stir with a wooden spoon until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 8 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
- 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. Simmer for 10 minutes, then remove from heat and let cool.
- Preheat the oven to 500°F (260°C) with a rack in the lower third. Generously coat a 9×13-inch (23×33 cm) metal baking pan with olive oil.
- Transfer the risen dough to the pan and press it out to the edges. If it springs back, let it rest for 10 minutes, then press again. Cover and let it rise for another 30 minutes.
- After the second rise, top the pizza: Sprinkle the shredded mozzarella evenly all the way to the edges of the pan, ensuring the cheese touches the sides. This creates the crispy frico crust.
- Arrange the pepperoni (if using) over the cheese, then spoon the sauce in three vertical stripes over the top. Do not spread the sauce to the edges.
- Bake for 15-20 minutes, until the cheese is bubbly and the edges are deeply browned and caramelized. The internal temperature of the pizza should reach 165°F (74°C) as a safe minimum for leftovers, but the pizza itself is done when the crust is golden and crisp.
- Remove from the oven and let rest in the pan for 5 minutes. Run a spatula around the edges to loosen, then slide onto a cutting board. Sprinkle with Parmesan, slice, and serve.
Tips
- Use a metal pan, not glass or ceramic, for the best heat conduction and crispy edges. A standard 9×13-inch baking pan works perfectly.
- Shred the mozzarella yourself from a block; pre-shredded cheese contains anti-caking agents that prevent proper melting and browning.
- Don’t overload with sauce—it should be in stripes, not covering the whole pizza, to avoid a soggy crust.
- If you don’t have bread flour, use all-purpose flour, but the crust will be slightly less chewy.
Serving Suggestions
Serve hot, straight from the pan, with a side of ranch dressing or marinara for dipping the crispy edges. It pairs well with a crisp green salad and a cold beer or soda.
Variations
Try a classic “supreme” with bell peppers, onions, and Italian sausage. For a spicy kick, add jalapeños and hot honey after baking. You can also swap the pepperoni for cooked bacon or mushrooms.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over medium heat for 3-4 minutes, or in a 375°F (190°C) oven for 5-7 minutes, until hot and crispy. Avoid microwaving, as it makes the crust soggy.
Frequently Asked Questions
What makes Detroit-style pizza different from regular pizza? It’s baked in a rectangular pan, with cheese spread to the edges, resulting in a thick, airy crust with a caramelized cheese rim. The sauce is typically applied in stripes on top of the cheese.
Can I make the dough ahead of time? Yes, after kneading, place the dough in a covered bowl and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before pressing into the pan.
Do I need a special pan? No, a standard 9×13-inch metal baking pan works well. A dark, non-stick pan will give a crisper bottom.
Can I use fresh mozzarella? It’s not recommended, as fresh mozzarella contains more water, which can make the pizza soggy. Stick with low-moisture mozzarella.
How do I get the cheese to be crispy at the edges? Press the cheese all the way to the edges of the pan, and make sure the pan is well-oiled. The high oven temperature is crucial for caramelization.
Can I freeze the baked pizza? Yes, wrap cooled slices in plastic wrap and freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 10-12 minutes.
Related
- Chicken Breast vs Tenderloin: Which to Cook?
- Creamy Chicken Breast with Cream of Chicken Soup
- Chicken Breast Strips: Easy 20-Minute Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).