Detroit-style pizza is a rectangular, thick-crusted pizza baked in a blue steel pan, known for its crispy, cheese-caramelized edges and airy, focaccia-like interior. This Tampa-inspired version brings a touch of Florida sunshine with a slightly sweet sauce and a bold blend of cheeses, making it a crowd-pleasing dinner that’s easier to make at home than you might think. The key is a high-hydration dough and a hot oven, which together create that signature crunchy crust and chewy crumb.
Ingredients
- 3 1/2 cups (420 g) bread flour, plus more for dusting
- 1 1/2 cups (360 ml) warm water (110°F/43°C)
- 2 teaspoons (10 g) instant yeast
- 2 teaspoons (10 g) granulated sugar
- 2 teaspoons (12 g) fine sea salt
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- 1 (28 oz / 794 g) can crushed tomatoes
- 2 tablespoons (30 ml) olive oil (for sauce)
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) red wine vinegar
- 1 teaspoon (5 g) dried oregano
- 1/2 teaspoon (2.5 g) smoked paprika
- 1/2 teaspoon (2.5 g) sugar
- Salt and black pepper to taste
- 8 oz (225 g) low-moisture mozzarella, shredded
- 4 oz (115 g) sharp cheddar, shredded
- 2 oz (55 g) Parmesan, finely grated
- 20–24 pepperoni slices (optional)
- Fresh basil leaves (for garnish)
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm water and 2 tablespoons of 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. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.
- First rise: 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 to 1 1/2 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan (preferably blue steel) with olive oil, making sure the bottom and sides are fully covered.
- Shape the dough: Transfer the risen dough to the pan. Using your fingertips, gently press the dough to spread it to the edges. If it springs back, let it rest for 10 minutes and try again. Cover and let it rise in the pan for 30–45 minutes, until puffy.
- Make the sauce: While the dough rises, heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the crushed tomatoes, vinegar, oregano, smoked paprika, sugar, and season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Set aside to cool slightly.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a baking steel or stone, place it on the rack.
- Assemble the pizza: Sprinkle the mozzarella and cheddar evenly over the dough, all the way to the edges. This is crucial for the caramelized frico crust. Arrange the pepperoni (if using) over the cheese. Spoon the sauce in three or four thick stripes lengthwise over the pizza, leaving some cheese exposed.
- Bake: Bake for 12–15 minutes, until the cheese is bubbly and the edges are dark brown and crispy. If using a baking steel, the pizza may bake faster—check at 10 minutes. The internal temperature of the pizza should reach at least 165°F (74°C) as a safe minimum, though the crust will be well above that.
- Finish and serve: Remove the pizza from the oven and immediately sprinkle with the Parmesan and fresh basil. Let it cool in the pan for 5 minutes, then use a thin spatula to lift it out and transfer to a cutting board. Slice into squares and serve.
Tips
- Use a metal pan, not glass: A metal pan conducts heat better, giving you that crispy, crunchy bottom. Glass pans can trap moisture and make the crust soggy.
- Don’t skip the edge cheese: The hallmark of Detroit-style pizza is the crispy, cheesy edges. Make sure the cheese touches the sides of the pan—it will melt, caramelize, and create that iconic frico.
- High hydration is key: The dough is quite sticky and wet. Resist the urge to add too much flour during kneading; the wet dough creates the airy, open crumb.
- Substitutions: No bread flour? Use all-purpose flour, but the crust will be slightly less chewy. For a spicier kick, add red pepper flakes to the sauce or use spicy pepperoni.
Serving Suggestions
Serve the pizza hot out of the oven, cut into squares. It pairs well with a crisp green salad dressed with lemon vinaigrette, or with a side of roasted vegetables. For a complete meal, offer a bowl of marinated olives and some pickled peppers on the side.
Variations
- Meat lovers: Add cooked Italian sausage, bacon, or ham along with the pepperoni.
- Veggie version: Sauté mushrooms, bell peppers, and onions before adding them to the pizza to remove excess moisture.
- Spicy Tampa: Drizzle hot honey or sriracha over the finished pizza for a sweet-heat contrast.
- Different cheeses: Try using provolone or a blend of Italian cheeses in place of cheddar for a different flavor profile.
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 400°F (200°C) oven for 5–7 minutes, or until the cheese is bubbling and the crust is crispy. 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 in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
Why is my crust not crispy? The most common reasons are a too-low oven temperature, a glass pan, or not enough oil in the pan. Make sure your oven is fully preheated to 500°F (260°C) and use a metal pan with plenty of olive oil.
Can I freeze the pizza? Absolutely. Bake the pizza, let it cool completely, then wrap it in foil and freeze for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 15–20 minutes.
What is the best cheese for the edges? A blend of low-moisture mozzarella and sharp cheddar works well. The cheddar adds flavor and browns beautifully, while the mozzarella provides that gooey pull. Avoid pre-shredded cheese, as it contains anti-caking agents that can prevent proper melting.
Do I need a special pan? Not necessarily. While a blue steel pan is traditional, a heavy-duty 9×13-inch metal baking pan works great. You can also use two 8×8-inch pans for smaller pizzas.
Can I use a store-bought dough? Yes, but the texture will be different. If using store-bought, let it come to room temperature and stretch it to fit the pan. You may need to adjust the baking time.
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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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