Detroit-style pizza is a thick, rectangular pan pizza with a crisp, cheesy crust and airy interior, while New York-style pizza is a large, thin, foldable slice with a chewy crust. Both are American classics, but they require different techniques and ingredients. This guide breaks down the differences and gives you a complete recipe for each so you can decide which style to make at home.
Ingredients
For Detroit-Style Pizza (one 9×13-inch pan)
- 3 1/4 cups (410 g) bread flour
- 1 1/2 cups (360 ml) warm water (110°F/43°C)
- 1 tsp (6 g) instant yeast
- 1 1/2 tsp (9 g) salt
- 1 tbsp (15 ml) olive oil, plus more for the pan
- 8 oz (225 g) brick cheese (or low-moisture mozzarella), cubed
- 1 cup (240 ml) pizza sauce (homemade or store-bought)
- Optional toppings: pepperoni, cooked sausage, mushrooms
For New York-Style Pizza (two 12-inch pizzas)
- 3 1/2 cups (440 g) bread flour or high-gluten flour
- 1 1/4 cups (300 ml) warm water (110°F/43°C)
- 1 tsp (6 g) instant yeast
- 1 1/2 tsp (9 g) salt
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) pizza sauce
- 8 oz (225 g) low-moisture mozzarella, shredded
- Optional toppings: pepperoni, sausage, basil
Instructions
For Detroit-Style Pizza
- In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Mix with a spoon until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
- Generously oil a 9×13-inch metal pan (preferably blue steel) with olive oil. Press the dough into the pan, stretching it to the edges. If it resists, let it rest for 10 minutes, then continue.
- Cover the pan with plastic wrap and let rise for another 30 minutes.
- Preheat the oven to 500°F (260°C).
- Scatter the cubed cheese evenly over the dough, right up to the edges (the cheese touching the pan will create the crispy frico crust). Add any toppings.
- Spoon the sauce in three stripes lengthwise over the cheese (or spread it all over if you prefer).
- Bake for 15-18 minutes, until the cheese is bubbly and the edges are dark and crispy. The internal temperature of the pizza is not applicable; ensure the crust is golden and the cheese is melted.
- Let cool in the pan for 5 minutes, then remove and slice.
For New York-Style Pizza
- In a large bowl, combine the flour, yeast, salt, and sugar. Add the warm water and olive oil. Mix until a shaggy dough forms.
- Knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and refrigerate for at least 24 hours (up to 72 hours) for best flavor.
- Remove the dough from the fridge 1 hour before baking. Divide into two balls, cover, and let come to room temperature.
- Preheat the oven to 550°F (290°C) or as high as it goes, with a pizza stone or steel on the middle rack. Let it heat for at least 45 minutes.
- Stretch each dough ball into a 12-inch round, working from the center and leaving the edges slightly thicker.
- Place the stretched dough on a floured peel. Spread half the sauce, then top with half the mozzarella and any toppings.
- Slide the pizza onto the hot stone. Bake for 8-10 minutes, until the crust is blistered and the cheese is melted and spotty.
- Remove, slice, and serve immediately.
Tips
- Brick cheese: Traditional Detroit pizza uses brick cheese (a mild, tangy cheese). If you can’t find it, use a mix of low-moisture mozzarella and a little Monterey Jack.
- Pan choice: For Detroit, a heavy blue-steel pan gives the best crust. A regular metal baking pan works, but the crust won’t be as crispy. For New York, a pizza stone or steel is essential for a crisp bottom.
- Cold ferment: The New York dough benefits from a 24-hour cold ferment in the fridge. This develops flavor and makes the dough easier to stretch. Don’t skip it if you have time.
- Don’t overload: Both styles are best with a moderate amount of sauce and cheese. Too much topping makes the crust soggy.
Serving Suggestions
Serve Detroit-style pizza cut into 2-inch squares or rectangles, and New York-style cut into large triangles. Both are great with a simple green salad, roasted vegetables, or a bowl of olives. For drinks, a cold beer or a glass of red wine pairs well.
Variations
- Detroit-style: Add caramelized onions, roasted red peppers, or spicy honey after baking. You can also use a white sauce instead of red.
- New York-style: Try a margherita version with fresh mozzarella and basil, or a white pizza with ricotta and garlic. For a heartier slice, add sausage and mushrooms.
- Gluten-free: Use a gluten-free flour blend designed for bread. The texture will be slightly different, but still delicious.
Storage and Reheating
Both pizzas are best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until hot and crispy. For Detroit, reheat in the pan to keep the bottom crispy. Avoid microwaving, as it makes the crust soggy. You can also freeze the baked pizzas for up to 2 months; thaw in the refrigerator overnight and reheat as above.
Frequently Asked Questions
Can I make the Detroit dough without a mixer? Yes, you can mix and knead by hand. It will take a bit longer, but it works fine.
Why is my New York dough hard to stretch? If the dough keeps shrinking, it needs more rest. Let it sit covered for 15-20 minutes, then try again. Also, make sure it’s at room temperature.
What is the best cheese for Detroit pizza? Brick cheese is traditional, but a mix of low-moisture mozzarella and Monterey Jack is a good substitute. The key is to use a cheese that melts well and browns.
Can I make these pizzas on a grill? Yes, you can grill pizza. For New York style, preheat the grill to high, place the stretched dough on a floured peel, and slide it onto the grill grates. Cook for 2-3 minutes per side, then add toppings. For Detroit, you can place the pan on the grill with the lid closed, but the oven is more reliable.
How do I get the charred spots on the New York crust? That comes from a very hot oven (550°F/290°C) and a preheated stone or steel. The high heat creates the charring and a crisp, chewy crust.
Can I use all-purpose flour instead of bread flour? Yes, but the crust will be less chewy and may not rise as much. If using all-purpose, you may need to reduce the water slightly.
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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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