Detroit-style pizza is a square, thick-crusted pizza from Detroit, Michigan, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. It works brilliantly in a UK home oven because it relies on a high-hydration dough and a heavy pan to create that signature crunch, and the toppings are simple and adaptable. This recipe gives you the authentic experience with ingredients easily found in British supermarkets.
Ingredients
- For the dough:
- 500 g (4 cups) strong white bread flour, plus extra for dusting
- 7 g (2¼ tsp) instant yeast (one sachet)
- 10 g (2 tsp) fine sea salt
- 10 g (2 tsp) caster sugar
- 400 ml (1¾ cups) lukewarm water
- 30 ml (2 tbsp) olive oil, plus extra for the pan
- For the sauce:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 400 g (14 oz) can of chopped tomatoes
- 1 tsp caster sugar
- Salt and freshly ground black pepper, to taste
- For the toppings:
- 350 g (12 oz) low-moisture mozzarella, grated (not fresh mozzarella)
- 100 g (3½ oz) mild cheddar, grated (for the crispy edges)
- Optional: 100 g (3½ oz) pepperoni slices, cooked sausage, or roasted vegetables
- Fresh basil leaves and grated Parmesan, to serve (optional)
Instructions
- Make the dough: In a large bowl, mix the flour, yeast, salt, and sugar. Add the lukewarm water and olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes on medium speed.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp tea towel or cling film, and leave in a warm place for 1–1½ hours, until doubled in size.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan (preferably a dark, heavy-gauge steel pan) with olive oil, making sure the bottom and sides are well covered. This is essential for the crispy, fried crust.
- Shape the dough: Gently deflate the dough and transfer it to the oiled pan. Using your fingertips, press the dough out to cover the entire bottom of the pan, pushing it into the corners. If it springs back, let it rest for 5 minutes, then continue. Cover the pan with a tea towel and let it rise for 30–45 minutes, until puffy.
- Make the sauce: While the dough rises, heat the olive oil in a small saucepan over medium heat. Add the garlic and dried herbs, and cook for 30 seconds until fragrant. Add the chopped tomatoes and sugar. Bring to a simmer, then reduce the heat and cook for 10–15 minutes, until slightly thickened. Season with salt and pepper. Set aside to cool.
- Preheat the oven: Place a rack in the middle of the oven and preheat to 260°C (500°F) or the highest setting your oven goes to (UK ovens often max at 250°C/480°F). If you have a baking steel, place it on the rack.
- Top the pizza: Once the dough has risen, sprinkle the grated mozzarella and cheddar evenly over the dough, right up to the edges – do not leave a border. The cheese should touch the pan sides; this creates the caramelized frico crust. Add your pepperoni or other toppings now.
- Add the sauce: Spoon the cooled tomato sauce in three or four stripes lengthwise over the cheese. Do not spread it all over – the classic Detroit style has sauce on top, not under the cheese.
- Bake: Place the pan on the hot baking steel (or directly on the rack) and bake for 15–20 minutes, until the cheese is bubbling and the edges are dark brown and crispy. The crust should be golden underneath. If the top is browning too fast, tent loosely with foil.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Run a knife around the edges to release the crispy cheese, then slide the pizza onto a cutting board. Slice into squares and serve immediately, topped with fresh basil and Parmesan if desired.
Tips
- Use the right pan: A dark, heavy steel pan conducts heat best and gives the crispiest crust. A standard 9×13-inch (23×33 cm) cake pan works, but avoid non-stick or glass pans – they won’t get as hot and may not produce the same frico.
- Grate your own cheese: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. Grate a block of low-moisture mozzarella and a block of mild cheddar for the best texture and flavour.
- Don’t overload with sauce: The sauce is meant to be a condiment, not a drowning layer. Spoon it in stripes so each bite gets a bit of tangy tomato without making the crust soggy.
- If you don’t have a baking steel: Preheat a heavy baking tray upside down on the rack, and place the pizza pan on it. This helps mimic the intense bottom heat of a commercial pizza oven.
Serving Suggestions
Serve the pizza hot, cut into 8 squares, as a main with a crisp green salad dressed with lemon and olive oil. It also makes great party food – just cut into smaller squares and serve with a side of ranch dressing or garlic dip. For a complete meal, pair with a light Italian lager or a fruity red wine like a Chianti.
Variations
- Classic Pepperoni: Add 100 g (3½ oz) pepperoni slices under the cheese or on top before baking.
- Vegetarian: Use roasted red peppers, caramelized onions, and mushrooms instead of meat.
- Spicy ‘Roni: Use spicy salami or chorizo and add a pinch of chilli flakes to the sauce.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken breast, and add red onion slices. Use a mix of mozzarella and cheddar.
- White Pizza: Skip the tomato sauce and instead dot the top with ricotta and fresh garlic before baking.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza squares on a baking sheet and warm in a preheated oven at 200°C (400°F) for 5–7 minutes, until the cheese is bubbly and the crust is crisp again. Avoid microwaving, as it will make the crust soggy. You can also reheat in a dry frying pan over medium heat for 3–4 minutes, covered, to melt the cheese.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after the first rise, punch the dough down, wrap it tightly in cling film, and refrigerate for up to 24 hours. When ready to use, let it come to room temperature for 30 minutes, then proceed with shaping. This can improve the flavour.
What is the best cheese for Detroit-style pizza? The classic is Wisconsin brick cheese, but it’s hard to find in the UK. A mix of low-moisture mozzarella and mild cheddar works very well – the mozzarella gives the stretch, and the cheddar adds the sharp, crispy edge.
Why is my crust not crispy? The most common reasons are: your oven isn’t hot enough (use the highest setting), the pan isn’t heavy or dark enough, or you didn’t use enough oil. Make sure the pan is well-oiled and preheat the oven thoroughly.
Can I use a different pan size? Yes, but adjust the dough quantity accordingly. For a 9×13-inch (23×33 cm) pan, this recipe is perfect. If you use a smaller pan, the crust will be thicker, and you may need to increase the baking time by a few minutes.
Do I have to put the sauce on top? No, it’s a matter of preference. Traditional Detroit-style has sauce on top, but you can spread it under the cheese if you prefer a more conventional pizza. The sauce on top keeps the crust crispier.
Can I freeze the baked pizza? Yes, let it cool completely, wrap in foil, and freeze for up to 2 months. Reheat from frozen in a 200°C (400°F) oven for 10–12 minutes, or until hot and crispy.
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