Detroit-style pizza is a square, thick-crusted pizza baked in a blue steel pan, with a crispy, caramelized cheese edge and a soft, airy interior. This Traverse City version honors the classic while adding a nod to the region’s love for fresh, local ingredients. It works because the high-hydration dough, brick cheese, and generous sauce create a perfect balance of textures and flavors that’s both indulgent and satisfying.
Ingredients
- 3 1/2 cups (440 g) bread flour
- 1 1/2 cups (355 ml) warm water (110°F/43°C)
- 2 teaspoons (6 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- 2 cups (8 oz / 225 g) brick cheese, shredded (or a mix of low-moisture mozzarella and Monterey Jack)
- 1 cup (240 ml) pizza sauce (canned or homemade)
- 1/2 teaspoon (1 g) dried oregano
- 1/4 teaspoon (0.5 g) garlic powder
- Optional toppings: sliced pepperoni, cooked Italian sausage, roasted red peppers, or fresh basil
Instructions
- In a large bowl, combine the bread flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. The dough will be sticky; add a little flour only if needed.
- 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 1/2 to 2 hours, until doubled in size.
- While the dough rises, generously coat a 9×13-inch (23×33 cm) metal pan (preferably blue steel) with olive oil, including the corners and sides.
- Once the dough has risen, transfer it to the oiled pan. Press it out to the edges, using your fingertips to dimple the dough. If it springs back, let it rest for 10 minutes, then press again. Cover and let it rise for another 30 minutes.
- Preheat your oven to 500°F (260°C) with a rack in the lower third.
- Scatter the shredded brick cheese evenly over the dough, pushing some cheese right up to the edges of the pan to create the crispy frico crust.
- Add your desired toppings (if using), then dollop the pizza sauce in three or four stripes lengthwise over the cheese. Sprinkle with oregano and garlic powder.
- Bake for 15-20 minutes, until the edges are deeply browned and caramelized, and the cheese is bubbling. The internal temperature of the pizza should reach 165°F (74°C) if you want to check with a food thermometer, though the visual cues are usually enough.
- Remove the pizza from the oven and let it rest in the pan for 5 minutes. Run a thin spatula around the edges to loosen, then slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Use the right pan: A blue steel pan is traditional, but any heavy-duty 9×13-inch metal pan works. Avoid glass or ceramic, as they don’t conduct heat well enough to crisp the bottom.
- Brick cheese substitute: If you can’t find brick cheese, use a 50/50 blend of low-moisture mozzarella and Monterey Jack. The result will be slightly less tangy but still delicious.
- Don’t skip the dough rest: The second rise in the pan is crucial for a light, airy crust. If you skip it, the crust will be dense and tough.
- Watch the bake: Ovens vary, so start checking at 15 minutes. The edges should be dark brown—almost burnt—but not black. If the top is browning too fast, move the pan to a lower rack.
Serving Suggestions
Serve this pizza hot, straight from the oven, with a simple green salad dressed with lemon vinaigrette. It also pairs well with a cold beer or a glass of dry red wine. For a Traverse City twist, offer a side of cherry pepper relish or a drizzle of hot honey.
Variations
- Cherry and Prosciutto: Add a handful of dried tart cherries and thin slices of prosciutto after baking for a sweet-salty contrast.
- Veggie Supreme: Top with sautéed mushrooms, caramelized onions, and roasted red peppers before baking.
- Spicy Sausage: Use crumbled hot Italian sausage and banana peppers for a spicy kick.
- White Pizza: Omit the tomato sauce and instead drizzle the top with a garlic-herb olive oil before baking.
Storage and Reheating
Leftover pizza can be refrigerated in an airtight container for up to 3-4 days. To reheat, place the slices on a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes, or until the cheese is melted and the crust is crisp. You can also reheat in a skillet over medium heat for a few minutes per side. 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 it down and refrigerate it for up to 24 hours. Let it come to room temperature for 30 minutes before pressing into the pan.
Do I need a special pan? No, but a heavy-duty metal pan works best. If you only have a glass baking dish, reduce the oven temperature to 450°F (232°C) and expect a softer bottom crust.
Why is my crust not crispy? The most common reasons are using a glass pan, not enough oil, or not baking at a high enough temperature. Make sure your oven is fully preheated and the pan is well-oiled.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy. You can also add 1 tablespoon of vital wheat gluten to mimic bread flour’s structure.
How do I get the cheese to the edges without it burning? Press the dough all the way to the corners, and push the cheese right against the pan. The oil in the pan helps the cheese crisp without burning, as long as you don’t overbake.
What is brick cheese? Brick cheese is a mild, tangy cheese with a high fat content that melts beautifully. It’s traditional for Detroit-style pizza, but if you can’t find it, the mozzarella/Monterey Jack blend works well.
Related
- How to Cook Chicken Breast on the Stove
- Grilled Chicken Breast Recipe (Juicy, Never Dry)
- 4 oz Chicken Breast Nutrition: Protein, Calories & More
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).