Detroit-style pizza is a rectangular, thick-crusted pizza with a crispy, caramelized cheese edge, baked in a blue steel pan. It’s known for its airy, focaccia-like crumb and the signature ‘frico’ of burnt cheese along the edges. This recipe brings that iconic Motor City pie to your Tacoma kitchen, using simple ingredients and a few key techniques to get that perfect crunch and chewy interior.
Ingredients
- For the dough:
- 3 ½ cups (420 g) bread flour
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 2 teaspoons (8 g) instant yeast
- 1 ½ 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
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon sugar
- Salt and pepper to taste
- For the toppings:
- 8 oz (225 g) low-moisture mozzarella, cut into ½-inch cubes
- 4 oz (115 g) provolone cheese, shredded
- ½ cup (75 g) pepperoni slices (optional)
- Grated Parmesan cheese for finishing
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 out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. The dough will be sticky; resist adding too much flour.
- 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 ½ to 2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (or similar) blue steel or dark nonstick pan with olive oil, making sure the corners are well covered. 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 pressing. Cover and let rise for another 30 minutes.
- Make the sauce: While the dough rises, heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10 minutes, then remove from heat and set aside.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C).
- Assemble the pizza: Scatter the cubed mozzarella and shredded provolone evenly over the dough, all the way to the edges. The cheese should touch the pan walls—this creates the crispy frico edge. Add the pepperoni if using. Spoon the sauce in three stripes lengthwise over the cheese (do not spread it all over).
- Bake: Bake for 12-15 minutes, until the cheese is bubbly and the edges are deeply browned and caramelized. The bottom should be golden and crisp when lifted with a spatula.
- Finish and serve: Remove from the oven, sprinkle with grated Parmesan, and let rest for 5 minutes. Use a spatula to loosen the edges, then slice and serve.
Tips
- Use a proper pan: A blue steel pan is traditional, but any heavy, dark, nonstick pan will work. Avoid glass or light-colored pans—they won’t conduct heat well enough for the crispy bottom.
- Don’t skip the cheese-to-the-edge step: The caramelized cheese edge is the hallmark of Detroit-style pizza. Make sure the cheese is in direct contact with the pan walls.
- Cube the mozzarella: Cubes melt slower than shredded, creating pockets of gooey cheese. If you only have shredded, that’s fine, but cubes are better.
- Let the dough rest: If the dough springs back when you try to press it into the pan, let it rest for 10 minutes before continuing. This relaxes the gluten and prevents a tough crust.
Serving Suggestions
Serve the pizza hot, cut into rectangles. It’s great on its own, but you can add a side of ranch dressing or marinara for dipping. A simple green salad with a vinaigrette balances the richness. For a Tacoma twist, pair it with a local craft beer or a crisp cider.
Variations
- Classic Cheese: Omit the pepperoni and add more cheese—try a mix of mozzarella, provolone, and white cheddar.
- Veggie Supreme: Add sautéed mushrooms, bell peppers, and red onions before baking.
- Spicy Honey: After baking, drizzle with hot honey for a sweet-heat kick.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken, and add red onion and cilantro after baking.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, until the cheese is bubbly and the crust is crisp. Avoid microwaving, as it makes the crust soggy. You can also reheat in a skillet over medium heat, covered, for 3-4 minutes.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After the first rise, punch down the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before pressing into the pan.
What if I don’t have a 9×13-inch pan? You can use a 10×15-inch sheet pan, but the crust will be thinner. Adjust the baking time to 10-12 minutes. Alternatively, use two 8×8-inch pans for thicker crusts.
Why isn’t my cheese edge crispy? The pan must be well-oiled and the cheese must touch the pan walls. Also, make sure the oven is fully preheated to 500°F (260°C) and bake on the upper rack for maximum heat on the edges.
Can I use regular mozzarella instead of low-moisture? Low-moisture mozzarella is best because it melts without releasing too much water, which would make the crust soggy. If using fresh mozzarella, pat it dry and consider reducing the amount.
How do I get the sauce stripes right? Spoon the sauce in three lines lengthwise, leaving space between them. Don’t spread it—it will spread slightly as it bakes. This keeps the crust crispy.
Can I freeze the pizza? Yes. Bake the pizza, let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 15-20 minutes.
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