Detroit Style Pizza Tucson: Crispy, Cheesy Square

Detroit-style pizza is a rectangular, thick-crusted pizza known for its crispy, caramelized cheese edges and airy, focaccia-like interior. Originating in Detroit, it’s baked in a blue steel pan (traditionally used for automotive parts) and topped with Wisconsin brick cheese, sauce on top, and a signature “frico” crust. This recipe brings that iconic style to Tucson, using widely available ingredients and a home oven to achieve the same satisfying crunch and cheesy pull.

Ingredients

For the dough:
3 1/2 cups (440 g) bread flour (or all-purpose, but bread flour gives better chew)
1 1/2 cups (360 ml) warm water (110°F / 43°C)
2 tsp (8 g) instant yeast
2 tsp (12 g) fine sea salt
1 tbsp (15 ml) olive oil, plus more for the pan
For the sauce:
1 can (15 oz / 425 g) crushed tomatoes (preferably San Marzano)
2 cloves garlic, minced
1 tsp (5 ml) dried oregano
1/2 tsp (2.5 ml) sugar (optional, to balance acidity)
1 tbsp (15 ml) olive oil
Salt to taste
For the toppings:
8 oz (225 g) low-moisture mozzarella, shredded (or a mix of mozzarella and Monterey Jack)
4 oz (115 g) brick cheese (if unavailable, use a mix of mozzarella and white cheddar)
1/2 cup (75 g) pepperoni slices (or your favorite toppings)
Grated Parmesan (optional, for extra flavor)

Instructions

Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 4–5 minutes.) The dough will be slightly sticky.
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 1–1.5 hours, until doubled in size.
Prepare the pan: While the dough rises, generously coat a 9×13-inch (or similar) metal pan with olive oil. A dark, heavy pan works best for crispiness. Make sure the bottom and sides are well coated.
Shape the dough: Once risen, transfer the dough to the oiled pan. Gently press it out to the edges, using your fingertips to dimple it. If it resists, let it rest for 10 minutes and try again. Cover and let it rise a second time for 30–45 minutes, until puffy.
Preheat the oven: While the dough does its second rise, preheat your oven to 500°F (260°C) or as high as it goes (some ovens max at 550°F / 288°C). Place a rack in the lower third of the oven.
Make the sauce: In a small saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Add the crushed tomatoes, oregano, sugar (if using), and salt. Simmer for 5–7 minutes until slightly thickened. Set aside.
Assemble the pizza: After the second rise, scatter the shredded mozzarella and brick cheese evenly over the dough, right to the edges. The cheese should touch the pan’s sides—this is what creates the crispy frico. Arrange the pepperoni (or other toppings) over the cheese. Spoon the sauce in three rows lengthwise (or dollop it) over the top, leaving some cheese exposed.
Bake: Place the pan in the oven and bake for 12–15 minutes, until the edges are dark golden brown and the cheese is bubbly and caramelized. If your oven runs hot, check at 10 minutes. The internal temperature of the pizza should reach 165°F (74°C) if you’re checking with a thermometer.
Cool and serve: Remove the pan from the oven and let it cool for 5 minutes. Run a spatula around the edges to loosen the crispy cheese. Carefully transfer to a cutting board. Slice into squares and serve hot.

Tips

Use a metal pan: A dark, nonstick metal pan (like a traditional blue steel pan) is essential for the crispy, fried bottom. Glass or ceramic won’t conduct heat as well. If you don’t have a blue steel pan, a heavy-duty metal cake pan works.
Brick cheese substitute: Brick cheese is the traditional choice, but it can be hard to find. A 50/50 mix of low-moisture mozzarella and Monterey Jack or white cheddar mimics its buttery, tangy flavor and excellent melting properties.
Don’t over-sauce: Detroit-style pizza has sauce on top, but it’s not drowning in it. Use a moderate amount—you want to taste the cheese and crust, not soup.
Let the dough rest: If the dough keeps springing back when you try to press it into the pan, let it rest for 10–15 minutes. This relaxes the gluten and makes it easier to shape.

Serving Suggestions

Serve your Detroit-style pizza hot, cut into squares. It’s a hearty meal on its own, but it pairs well with a crisp green salad dressed with a simple vinaigrette to cut through the richness. For a Tucson twist, serve it with a side of salsa or pickled jalapeños. A cold beer or a sparkling water with lime is a classic accompaniment.

Variations

Supreme: Add sautéed bell peppers, red onions, and Italian sausage (cook the sausage until browned and crumbled before adding).
Veggie: Use mushrooms, black olives, and artichoke hearts. Roast the mushrooms first to remove extra moisture.
BBQ Chicken: Swap the tomato sauce for BBQ sauce, use shredded rotisserie chicken, and top with red onion and cilantro after baking.
Spicy Honey: After baking, drizzle with hot honey (honey infused with chili flakes) for a sweet-heat kick that’s popular in modern pizzerias.

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 375°F (190°C) oven for 5–7 minutes, or until the cheese is bubbly and the crust is crisp again. You can also reheat in a skillet on the stovetop over medium heat, covered, for 3–4 minutes. Avoid the microwave, as it will make the crust soggy.

Frequently Asked Questions

Can I make this gluten-free? Yes, you can substitute a gluten-free all-purpose flour blend, but the texture will be different—less chewy and more cake-like. You may need to adjust the water amount (start with 1 1/4 cups / 300 ml) and let the dough rest longer.

What if I don’t have a 9×13-inch pan? You can use any rectangular metal pan, like a 10×14-inch half-sheet pan. Adjust the dough amount proportionally (e.g., for a 10×14, use 1.5x the dough recipe). The bake time may vary slightly—check for doneness at 10 minutes.

Can I use pre-shredded mozzarella? Yes, but it contains anti-caking agents that can affect melting. For the best results, shred your own from a block. If using pre-shredded, mix in a little extra cheese to compensate.

Why is my crust not crispy? The most common reasons are: using a glass or ceramic pan (which doesn’t conduct heat well), not enough oil in the pan, or baking at too low a temperature. Make sure your oven is fully preheated to at least 500°F (260°C) and the pan is generously oiled.

Can I make the dough ahead of time? Absolutely. 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 is “brick cheese” exactly? Brick cheese is a semi-soft, mild cheese originally made in Wisconsin. It has a high fat content and melts beautifully. If you can’t find it, a mix of mozzarella and Monterey Jack is the closest substitute.

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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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