Detroit-style pizza is a rectangular, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. It originated in Detroit, Michigan, and has become a favorite in Toronto’s vibrant pizza scene. This recipe delivers that signature combination of a crunchy, cheesy crust, tangy sauce, and generous toppings, all baked in a standard sheet pan for home cooks.
Ingredients
- For the dough:
- 3 ½ cups (440 g) bread flour, plus more for dusting
- 1 ½ cups (360 ml) warm water (110°F/43°C)
- 2 teaspoons (10 g) instant yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 2 tablespoons (30 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 teaspoon (5 g) garlic powder
- ½ teaspoon (3 g) sugar
- Salt and black pepper to taste
- For the toppings:
- 3 cups (340 g) low-moisture mozzarella cheese, shredded
- ½ cup (60 g) grated Parmesan cheese
- 1 cup (150 g) pepperoni slices (or your favorite toppings)
- Fresh basil leaves, for garnish (optional)
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 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 1–1.5 hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan with olive oil, making sure the bottom and sides are well covered. This is crucial for the crispy, fried crust effect.
- Shape the dough: Transfer the risen 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 10 minutes, then continue. Cover and let it rise again for 30–45 minutes, until puffy.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, oregano, garlic powder, sugar, salt, and pepper in a small saucepan. Simmer over low heat for 10 minutes, then set aside to cool.
- 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 or steel, place it on the rack to heat up as well.
- Assemble the pizza: Sprinkle the shredded mozzarella evenly over the dough, pushing it right to the edges and corners—this creates the crispy frico crust. Add the pepperoni (or other toppings) over the cheese. Dollop or spread the sauce in three thick stripes lengthwise over the pizza, leaving some cheese exposed.
- Bake: Place the pan on the hot stone or directly on the rack. Bake for 15–18 minutes, until the edges are deeply browned and caramelized and the cheese is bubbly and spotty. The internal temperature of the pizza should reach 165°F (74°C) if you check it with a thermometer, per USDA FSIS guidelines for reheated or cooked food.
- Finish and rest: Remove the pizza from the oven and immediately sprinkle with Parmesan cheese and fresh basil. Let it rest in the pan for 5 minutes—this helps the cheese set and makes slicing easier.
- Slice and serve: Use a spatula to loosen the edges, then transfer to a cutting board. Slice into 8 rectangles (or squares) and serve hot.
Tips
- Use a metal pan: A dark, heavy-gauge metal pan conducts heat best and promotes the crispy, fried bottom. Glass or ceramic pans won’t get as hot and may result in a soggy crust.
- Don’t skimp on the cheese: The cheese that touches the pan edges is what creates the signature crispy frico. Use full-fat, low-moisture mozzarella—it melts well and browns beautifully without becoming greasy.
- Cold sauce is fine: Unlike Neapolitan pizza, Detroit-style sauce is often added cold or at room temperature. If you make it ahead, just let it cool completely before spooning it on.
- Let the dough rest: If the dough keeps shrinking when you stretch it, cover it and wait 10–15 minutes. The gluten needs time to relax.
Serving Suggestions
Serve the pizza hot, straight from the oven, with a sprinkle of red pepper flakes and a drizzle of hot honey for a sweet-spicy kick. It pairs well with a crisp green salad dressed in lemon vinaigrette, or a simple bowl of marinated olives. For a Toronto twist, serve it alongside a cold craft beer or a lightly chilled Italian soda.
Variations
- Classic cheese: Omit the pepperoni and double the mozzarella for a pure, cheesy experience.
- Veggie supreme: Add sautéed mushrooms, red onions, and bell peppers before baking.
- Spicy ‘nduja: Swap pepperoni for ‘nduja (spreadable spicy salami) for a fiery, rich flavor.
- BBQ chicken: Use shredded rotisserie chicken tossed in BBQ sauce instead of tomato sauce, and top with red onions and cilantro after baking.
- Breakfast pizza: Top with cooked bacon, scrambled eggs, and cheddar cheese; bake as directed, then finish with a drizzle of maple syrup.
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 in a 400°F (200°C) oven for 5–7 minutes, or until hot and crispy. For a quicker option, use a cast-iron skillet over medium heat, covered, for 3–4 minutes. Avoid microwaving, as it will make the crust soggy. Reheated pizza should reach an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! After the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When ready to use, let it come to room temperature for 30 minutes before pressing into the pan.
What if I don’t have bread flour? All-purpose flour works, but the crust will be slightly less chewy. You can also substitute up to 1 cup (120 g) of whole wheat flour for a nuttier flavor, but expect a denser crumb.
Why is my cheese not crispy at the edges? The pan must be well-oiled, and the cheese must reach the very edges of the pan. Also, make sure the oven is fully preheated—500°F (260°C) is essential for that deep caramelization.
Can I freeze the baked pizza? Absolutely. Cool completely, wrap in foil, and freeze for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 12–15 minutes, or until hot and crispy.
Is Detroit-style pizza the same as Sicilian pizza? No. Sicilian pizza is also thick and rectangular, but it typically has a softer, airier crumb and is often baked with the sauce on top of the dough. Detroit-style is defined by its crispy, cheese-crusted edges and the sauce applied in stripes on top of the cheese.
Can I use a cast-iron skillet? Yes, a 10-inch cast-iron skillet works well for a round version. Just adjust the baking time slightly, as the pan may heat differently. The edges will still get wonderfully crispy.
Related
- Power XL Air Fryer Grilled Chicken Breast
- Chicken Breast with Zucchini and Mushrooms: Easy Skillet Recipe
- Chicken Breast Recipes: 5 Easy, Juicy Dinners
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).