Detroit Style Pizza St Pete: Crispy, Cheesy Recipe

Detroit-style pizza is a square, thick-crusted pizza born in Detroit, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. This version, inspired by the popular St. Pete, Florida, pizza scene, layers Wisconsin brick cheese (or a mozzarella blend) to the very edges of a well-oiled pan, so the cheese bakes into a deliciously crunchy frico crust. It’s a home-cook-friendly recipe that delivers the signature crispy-cheese corners and a soft, chewy crumb without needing a specialty oven—just a heavy pan and a hot oven.

Ingredients

For the dough:
2 cups (250 g) bread flour, plus more for dusting
1 tsp (3 g) instant yeast
1 tsp (5 g) fine sea salt
1 tsp (5 g) granulated sugar
1 cup (240 ml) warm water (about 110°F / 43°C)
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
2 cloves garlic, minced
1 tsp (2 g) dried oregano
1/2 tsp (1 g) red pepper flakes (optional)
1/2 tsp (2 g) sugar
Salt to taste
For the toppings:
2 cups (225 g) shredded brick cheese (or a mix of low-moisture mozzarella and sharp cheddar)
1/2 cup (75 g) sliced pepperoni (optional)
1/4 cup (30 g) grated Parmesan cheese (optional)
Fresh basil leaves for garnish (optional)

Instructions

Make the dough: In a large bowl, combine the bread flour, yeast, salt, and sugar. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 5–7 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook on medium speed for 4–5 minutes.)
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 45–60 minutes, until doubled in size.
Prepare the pan: While the dough rises, generously coat a 9×13-inch (23×33 cm) metal baking pan (preferably dark, heavy-gauge) with 2–3 tablespoons of olive oil, making sure the bottom and sides are well coated.
Shape the dough: After the rise, transfer the dough to the oiled pan. Using your fingertips, gently press and stretch the dough to fill the pan evenly. If it resists, let it rest for 5 minutes, then continue. Cover and let rest for 20–30 minutes while you prepare the sauce.
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, red pepper flakes (if using), sugar, and a pinch of salt. Simmer gently for 10 minutes, then remove from heat and set aside. The sauce should be thick, not watery.
Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a pizza stone, place it on the rack to preheat as well.
Assemble the pizza: Sprinkle the shredded cheese evenly over the dough, right up to the edges—do not leave a border. The cheese should touch the pan’s sides. If using pepperoni, scatter it over the cheese. Spoon the sauce in three thick stripes lengthwise over the cheese (do not spread it fully).
Bake: Place the pan on the hot stone (or directly on the rack) and bake for 12–15 minutes, until the edges are dark brown and crispy, and the cheese is bubbly and slightly charred in spots. The internal temperature of the cheese should reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes, but this is a good benchmark for melted cheese).
Finish and rest: Remove the pizza from the oven and immediately run a thin spatula around the edges to loosen it from the pan. Let it rest in the pan for 3–4 minutes. Sprinkle with Parmesan and fresh basil if desired.
Slice and serve: Using a sharp knife or pizza cutter, slice into squares (about 6–8 pieces). Serve hot.

Tips

Use a heavy, dark pan: A dark, heavy-gauge metal pan conducts heat best and promotes the crispy, fried-cheese edges. If you only have a light-colored pan, expect a softer crust and bake a few minutes longer.
Don’t skimp on oil: The generous oil in the pan is what fries the crust and gives it that golden, crispy bottom. Use at least 2–3 tablespoons, and make sure the sides are well coated.
Cheese substitution: Brick cheese is traditional, but it can be hard to find outside the Midwest. A blend of 50% low-moisture mozzarella and 50% sharp cheddar works well—the mozzarella melts beautifully, and the cheddar adds flavor and helps with browning.
Don’t over-sauce: The sauce is meant to be a topping, not a base. Three thick stripes are classic—this prevents a soggy crust and lets the cheese crisp up.

Serving Suggestions

Serve the pizza hot, straight from the pan, with a side of ranch or blue cheese dressing for dipping the crispy edges. It pairs well with a simple arugula salad dressed with lemon and olive oil to cut through the richness. For a full meal, add a bowl of tomato soup or a crisp Italian-style salad.

Variations

Classic Pepperoni: Add 1/2 cup (75 g) of cup-and-char pepperoni under the sauce stripes—it will crisp up and curl into little cups.
Vegetarian: Top with sautéed mushrooms, caramelized onions, and roasted red peppers before baking.
Spicy ‘St Pete’ Style: Add sliced jalapeños and a drizzle of hot honey after baking for a sweet-heat kick.
White Pizza: Skip the tomato sauce and instead dollop ricotta over the cheese, then finish with a sprinkle of garlic and fresh parsley.

Storage and Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3–4 days. To reheat, place slices in a skillet over medium heat for 2–3 minutes per side, or 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

Can I make the dough ahead of time? Yes, after the first rise, punch down the dough, wrap it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.

What if I don’t have a 9×13-inch pan? You can use a 10-inch cast-iron skillet or a 9-inch square cake pan. Adjust the dough amount slightly—use about 1.5 cups (190 g) of flour for a 9-inch pan to keep the crust thickness similar.

Can I use a different cheese? Absolutely. Provolone, fontina, or even a blend of Monterey Jack and mozzarella work well. The key is to use a cheese that melts well and browns nicely.

Why is my crust not crispy on the bottom? This usually happens if the pan isn’t hot enough or the oil is insufficient. Make sure your oven is fully preheated to 500°F (260°C) and that you’ve used enough oil. Also, avoid overloading with toppings, which can trap moisture.

Can I freeze the baked pizza? Yes, let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 10–12 minutes.

Is this the same as Sicilian pizza? Not exactly. Sicilian pizza has a thicker, airier crust and is often baked in a tray with a different crumb texture. Detroit-style is distinctive for its crispy cheese edges and the sauce on top.

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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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