Detroit-style pizza is known for its thick, airy crust, crispy cheese edges, and rectangular shape, baked in a blue steel pan. This St. Louis-inspired version swaps the traditional Wisconsin brick cheese for Provel, a processed white cheese blend that melts into a creamy, tangy layer. The result is a unique fusion that combines the best of both worlds: the crunchy, chewy crust of Detroit with the distinctive, gooey cheese of St. Louis. It’s a fun, delicious twist that’s perfect for a weekend baking project.
Ingredients
- For the dough:
- 3 1/4 cups (410 g) bread flour, plus more for dusting
- 1 1/2 teaspoons (6 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 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) dried oregano
- 1/2 teaspoon (2 g) garlic powder
- 1/2 teaspoon (2 g) sugar
- Salt to taste
- For the toppings:
- 8 oz (225 g) Provel cheese, shredded (or a mix of mozzarella and provolone)
- 12 slices pepperoni (about 3 oz / 85 g)
- 1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. The dough will be slightly sticky.
- 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 to 1 1/2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (or similar) metal baking pan with olive oil, making sure the bottom and sides are well covered. A Detroit-style pan is ideal, but any heavy metal pan works.
- Shape the dough: After the dough has risen, punch it down and transfer it to the oiled pan. Gently press the dough into the corners, stretching it to fill the pan. If it springs back, let it rest for 10 minutes, then continue. Cover and let rise for 30-45 minutes, until puffy.
- 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 heat for 10 minutes, until slightly thickened. Set aside to cool.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C).
- Assemble the pizza: Once the dough is risen, scatter the shredded Provel cheese evenly over the dough, making sure to go all the way to the edges. This is key for the crispy cheese frico. Arrange the pepperoni slices on top.
- Bake: Place the pan in the oven and bake for 12-15 minutes, until the cheese is melted and bubbly, the edges are deeply browned and crispy, and the crust is golden. The internal temperature of the crust should reach at least 200°F (93°C) for a fully baked bread texture.
- Finish: Remove the pizza from the oven and immediately spoon the sauce in three thick stripes lengthwise over the top (or dollop as you prefer). Sprinkle with Parmesan if using.
- Rest and serve: Let the pizza rest for 5 minutes before slicing. Use a spatula to loosen the edges, then cut into rectangles and serve.
Tips
- Provel substitute: If you can’t find Provel (common in St. Louis), use a 50/50 blend of shredded mozzarella and provolone. The texture will be slightly different—less gooey—but still delicious.
- Pan choice: A dark, heavy pan (like a Detroit-style pan or a cast-iron skillet) will give you the best crispy crust. If using a light-colored pan, you may need to add 2-3 minutes to the bake time.
- Don’t skip the oil: The generous amount of olive oil in the pan is what creates the fried, crispy bottom and edges. Be generous!
- Let it rest: Resting the pizza after baking is crucial. It allows the cheese to set slightly, preventing it from sliding off when you cut it.
Serving Suggestions
Serve this pizza hot, straight from the pan, cut into squares or rectangles. It pairs well with a crisp green salad, a cold beer (for adults), or a glass of sparkling water with lemon. For a St. Louis twist, offer a side of ranch dressing for dipping the crust.
Variations
- Meaty: Add cooked Italian sausage or bacon crumbles along with the pepperoni.
- Veggie: Top with sliced mushrooms, bell peppers, or red onions before baking.
- Spicy: Drizzle with hot honey or sprinkle with red pepper flakes after baking.
- Classic Detroit: Use brick cheese instead of Provel and add a few more sauce stripes for a more traditional Detroit-style pizza.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until hot and crispy. You can also reheat in a skillet over medium heat, covered, for 3-4 minutes. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
What is Provel cheese? Provel is a processed white cheese blend of cheddar, Swiss, and provolone, made with a smoke flavor. It’s a St. Louis specialty, known for its low melting point and creamy texture.
Can I use all-purpose flour instead of bread flour? Yes, but bread flour gives a chewier, more structured crust. If using all-purpose, the crust will be slightly softer, but still delicious.
Why is my crust not crispy? The most common reasons are: not enough oil in the pan, not baking at a high enough temperature, or using a light-colored pan. Make sure your oven is fully preheated to 500°F (260°C) and that the pan is well-oiled.
Can I make the dough ahead of time? Yes, you can prepare the dough the night before. After kneading, place it in a covered bowl in the refrigerator for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping.
Do I need a special pan? A traditional Detroit-style pan is deep and rectangular, but you can use any heavy metal baking pan. A 9×13-inch cake pan works well. Avoid glass pans, as they don’t conduct heat as well.
Is the sauce supposed to go on top? Yes, in Detroit-style pizza, the sauce is added after baking, in stripes. This keeps the crust crispy and adds a bright, fresh tomato flavor.
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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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