Detroit-style pizza is a thick, rectangular pie with a crispy, almost fried bottom crust, a light and airy interior, and a crown of caramelized cheese around the edges. It originated in Detroit, Michigan, in the mid-20th century, and while the classic version is a Pepperoni and sauce-on-top affair, the style has taken off across the country, including in San Jose. This recipe brings that iconic square-slice experience to your home kitchen, using a high-hydration dough, a generous amount of brick cheese (or a good substitute), and a hot oven to achieve the signature crunchy edges and chewy crumb.
Ingredients
- For the dough:
- 3 ½ cups (420 g) bread flour
- 1 ½ cups (355 ml) warm water (110°F / 43°C)
- 2 tsp (8 g) instant yeast
- 1 tsp (6 g) salt
- 1 tbsp (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (15 oz / 425 g) crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp (5 ml) olive oil
- 1 tsp (5 g) sugar
- ½ tsp (1 g) dried oregano
- Salt to taste
- For the topping:
- 8 oz (225 g) brick cheese, shredded (or a mix of low-moisture mozzarella and Monterey Jack)
- 4 oz (115 g) pepperoni slices (optional)
- 2 tbsp (30 ml) olive oil for the pan
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rest for 10 minutes.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. The dough will be sticky; use a bench scraper to help. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1-2 hours, until doubled in size.
- Prepare the pan: Coat a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel or dark-coated) with 2 tablespoons (30 ml) of olive oil, making sure the bottom and sides are well coated.
- Shape the dough: Gently punch down the dough. Transfer it to the oiled pan and press it out to the edges, using your fingertips to dimple the dough. If it springs back, let it rest for 10 minutes, then continue pressing. Cover with plastic wrap and let rise for 30-45 minutes, until puffy.
- Make the sauce: While the dough rises, combine the crushed tomatoes, garlic, olive oil, sugar, oregano, and salt in a small saucepan. Simmer over medium-low heat for 10 minutes, until slightly thickened. Set aside to cool.
- Preheat the oven to 500°F (260°C) with a rack in the upper third.
- Top the pizza: Sprinkle the shredded cheese evenly over the dough, right to the edges (the cheese will melt and caramelize against the pan). If using pepperoni, place the slices on top of the cheese. Spoon the sauce in three rows lengthwise over the cheese, leaving some cheese visible.
- Bake: Bake for 12-15 minutes, until the cheese is bubbly and the edges are dark brown and crispy. The bottom should be golden and crisp. If the top browns too quickly, tent loosely with foil.
- Rest and serve: Remove from the oven and let rest for 5 minutes. Run a thin spatula around the edges to release the pizza, then slide it onto a cutting board. Slice into squares and serve hot.
Tips
- Use the right pan: A dark, heavy metal pan (like blue steel) conducts heat best for a crispy bottom. A regular light-colored baking sheet will work, but the crust will be less crispy. Avoid glass or ceramic, which don’t get hot enough.
- Cheese matters: Brick cheese is traditional, but it can be hard to find. A blend of 50% low-moisture mozzarella and 50% Monterey Jack is a great substitute. Avoid fresh mozzarella, which is too watery.
- Don’t skimp on the oil: The generous amount of olive oil in the pan is what creates the fried, crispy bottom. If you reduce it, you’ll lose that signature crunch.
- Let the dough rest: If the dough keeps shrinking when you press it into the pan, let it rest for 10 minutes. This relaxes the gluten and makes it easier to stretch.
Serving Suggestions
Serve Detroit-style pizza as a main dish with a simple green salad dressed with vinaigrette. It’s also great as a party food—cut into small squares and serve with extra sauce for dipping. Pair with a light lager or a sparkling water with lemon.
Variations
- Veggie: Sautéed mushrooms, caramelized onions, and roasted red peppers are excellent additions.
- Spicy: Add sliced jalapeños or a drizzle of hot honey after baking.
- BBQ Chicken: Use BBQ sauce instead of tomato sauce, top with cooked chicken and red onion.
- Breakfast: Top with scrambled eggs and bacon for a brunch twist.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a skillet over medium heat, cover, and cook for 5-7 minutes until the bottom is crispy and the cheese is melted. You can also reheat in a toaster oven at 350°F (175°C) for 5-10 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. Bring it to room temperature for 30 minutes before shaping.
What is brick cheese and where can I find it? Brick cheese is a mild, creamy cow’s milk cheese that melts beautifully. It’s often available at specialty cheese shops or online. If you can’t find it, use the mozzarella/Jack blend mentioned above.
Why is my bottom crust not crispy? The most common reasons are using a light-colored pan, not enough oil, or baking at too low a temperature. Make sure your oven is fully preheated to 500°F (260°C) and use a dark, heavy pan.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less airy and chewy. Bread flour has more protein, which creates more gluten and a better structure.
How do I get the cheese to caramelize on the edges? The cheese must be spread right to the edge of the pan and come into direct contact with the hot metal. That’s what creates the crispy, browned crust.
Can I freeze the baked pizza? Yes, wrap cooled slices tightly in plastic wrap and freeze for up to 2 months. Reheat directly from frozen in a 375°F (190°C) oven for 10-15 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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