Detroit Style Pizza St Clair Shores: A Real Recipe

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 recipe recreates the iconic St. Clair Shores version—a regional favorite that often features a generous layer of brick cheese and a chunky tomato sauce. It works because the dough is hydrated and proofed twice, creating a light interior that contrasts perfectly with the crunchy, buttery crust and the tangy, sweet sauce.

Ingredients

For the dough:
3 1/2 cups (420 g) bread flour, plus more for dusting
1 1/2 cups (355 ml) warm water (110°F / 43°C)
2 teaspoons (10 g) instant yeast
1 1/2 teaspoons (9 g) fine sea salt
1 tablespoon (15 ml) olive oil, plus more for the pan
For the sauce:
1 can (15 oz / 425 g) crushed tomatoes
2 tablespoons (30 ml) olive oil
1 teaspoon (5 g) sugar
1/2 teaspoon (3 g) dried oregano
1/2 teaspoon (3 g) garlic powder
1/4 teaspoon (1.5 g) salt
For the toppings:
8 oz (225 g) brick cheese (or low-moisture mozzarella), shredded
2 oz (60 g) aged provolone, shredded
1/2 cup (60 g) sliced pepperoni (optional)
2 tablespoons (30 g) grated Parmesan cheese

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. Turn it out onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. The dough will be slightly sticky—resist adding too much flour.
First proof: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
Prepare the pan: Generously coat a 9×13-inch (23×33 cm) dark metal pan (preferably blue steel) with olive oil, making sure the sides are well coated. This is essential for the crispy, fried cheese edges.
Second proof: Transfer the dough to the pan and gently press it out to the edges. If it resists, let it rest for 10 minutes, then continue. Cover and let it proof for another 45 minutes, until puffy.
Make the sauce: While the dough proofs, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt in a small saucepan. Simmer over low heat for 10 minutes, then set aside to cool slightly.
Preheat the oven: Place an oven rack in the upper third position and preheat the oven to 500°F (260°C).
Assemble the pizza: Sprinkle the shredded brick cheese and provolone evenly over the dough, leaving a 1/2-inch (1.3 cm) border at the edges if you want a more traditional look, or cover the entire surface if you prefer the cheese to reach the pan and caramelize. Add the pepperoni if using. Spoon the sauce in three thick stripes lengthwise over the cheese—do not spread it fully. Sprinkle with Parmesan.
Bake: Place the pan on the upper rack and bake for 15–18 minutes, until the cheese is melted and bubbly, the edges are deeply browned and crispy, and the crust is golden. If the top browns too quickly, tent with foil.
Rest and serve: Remove from the oven and let the pizza rest in the pan for 5 minutes. Use a thin spatula to loosen the edges, then transfer to a cutting board. Slice into squares and serve hot.

Tips

Use a dark metal pan: A light-colored or glass pan will not conduct heat as well, resulting in a less crispy crust. If you don’t have a blue steel pan, use a heavy-duty dark nonstick pan.
Brick cheese substitute: Brick cheese is a semi-soft, tangy cheese that is hard to find outside the Midwest. A mix of 80% low-moisture mozzarella and 20% Monterey Jack works well, though the flavor will be milder.
Don’t skip the second proof: This step is crucial for a light, airy crumb. If you’re short on time, you can do a single proof of 1.5 hours, but the texture will be denser.
Prevent sticking: Make sure the oil coats every part of the pan, especially the corners. If the pizza sticks, run a thin knife around the edges after baking to loosen it.

Serving Suggestions

Serve the pizza hot, straight from the pan, cut into squares. It pairs well with a simple green salad dressed with a vinaigrette to cut the richness. For a full St. Clair Shores experience, serve with a side of ranch dressing for dipping the crispy edges.

Variations

Classic Detroit: Omit the pepperoni and add 1/2 cup (60 g) of crumbled cooked Italian sausage over the cheese before baking.
Veggie: Add thinly sliced mushrooms, bell peppers, and red onions after the sauce stripes.
Spicy: Drizzle with hot honey or sprinkle with red pepper flakes after baking.
Cheese blend: Swap the provolone for white cheddar for a sharper 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 skillet over medium heat for 2–3 minutes per side, or bake in a 375°F (190°C) oven for 5–7 minutes until the cheese is melted and the crust is crisp. Avoid microwaving, as it will make the crust soggy.

Frequently Asked Questions

What is brick cheese? Brick cheese is a mild, semi-soft cheese originally made in Wisconsin. It has a slightly tangy flavor and melts beautifully. If you can’t find it, use a combination of low-moisture mozzarella and Monterey Jack.

Can I make the dough ahead of time? Yes. After the first proof, you can refrigerate the dough for up to 24 hours. When ready to bake, let it come to room temperature for 30 minutes, then proceed with the second proof.

Why is my crust not crispy? The most common reason is using a light-colored pan or not enough oil. Make sure your pan is dark and heavily oiled. Also, bake at a high temperature—500°F (260°C) is ideal.

Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy and slightly less airy. Bread flour has more protein, which gives the structure that characteristic Detroit-style chew.

Do I have to use a 9×13 pan? No, but the size affects the thickness. A larger pan will give a thinner crust; a smaller one will be thicker. Adjust the baking time accordingly.

Is the sauce supposed to be on top? In Detroit-style pizza, the sauce is traditionally ladled over the cheese in stripes, not spread like a regular pizza. This keeps the center from getting soggy and gives a nice contrast of textures.

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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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