Fred’s Detroit-style pizza is a thick, rectangular, and wonderfully crispy pan pizza that hails from Detroit, Michigan. It’s known for its light, airy crust, crispy cheese edges, and rich, tangy sauce. This recipe is designed to replicate that iconic style at home using a standard 9×13-inch baking pan, making it a genuinely useful and achievable project for any home cook.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour, plus more for dusting
- 1 teaspoon (6 g) instant yeast
- 2 teaspoons (10 g) kosher salt
- 1 1/2 cups (355 ml) warm water (about 110°F / 43°C)
- 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) sugar
- 1/2 teaspoon (3 g) garlic powder
- Salt and black pepper to taste
- For the toppings:
- 12 oz (340 g) low-moisture mozzarella, cut into 1/2-inch cubes
- 4 oz (115 g) provolone cheese, cut into cubes (optional)
- Your favorite toppings (e.g., pepperoni, cooked sausage, mushrooms, onions, bell peppers)
- Grated Parmesan cheese for finishing
Instructions
- Make the dough: In a large bowl, whisk together the bread flour, instant yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon or your hands 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; add a little flour only if needed.
- 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 until doubled in size, about 1 1/2 hours.
- Prepare the pan: Generously coat the bottom and sides of a 9×13-inch metal baking pan with olive oil. The oil should be visible, not just a thin film.
- Shape the dough: Gently punch down the dough and transfer it to the prepared pan. Press it out with your fingertips, stretching it to cover the entire bottom of the pan, pushing it into the corners. If the dough resists, let it rest for 5 minutes and try again.
- Second rise: Cover the pan with plastic wrap and let the dough rise again for 1 hour, until it’s puffy and slightly risen.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, oregano, sugar, garlic powder, and a pinch of 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).
- Top the pizza: Scatter the cubed mozzarella (and provolone, if using) evenly over the dough, all the way to the edges. The cheese should touch the pan’s sides. Add your desired toppings over the cheese, but do not add the sauce yet.
- Add the sauce: Spoon or ladle the sauce in three thick stripes lengthwise over the pizza. Do not spread it all the way to the edges; the sauce should sit on top of the cheese and toppings.
- Bake: Place the pan in the oven and bake for 15-20 minutes, until the crust is deep golden brown and the cheese edges are dark, crispy, and caramelized. The internal temperature of the crust should be at least 200°F (93°C), but the cheese and toppings should be fully melted and hot.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 5 minutes. Use a thin spatula to loosen the edges, then slide the entire pizza onto a cutting board. Sprinkle with Parmesan, slice, and serve.
Tips
- Use a metal pan: A dark, heavy-gauge metal pan (like a traditional blue steel pan) conducts heat best and helps create the crispy, fried bottom and cheese edges. Glass or ceramic pans won’t get as hot and may not produce the same texture.
- Don’t skip the cheese-to-the-edge step: The hallmark of Detroit-style pizza is the crispy, caramelized cheese frico that forms where the cheese touches the hot pan. Make sure the cheese goes all the way to the edges, and don’t be afraid to let it get dark—it’s delicious, not burnt.
- Let the dough rise slowly: If you have time, you can do the first rise in the refrigerator for 24-48 hours. This slow fermentation develops more flavor and a more open crumb. Just let the dough come to room temperature for 30 minutes before shaping.
- Don’t overload with sauce: The sauce is applied in stripes, not spread all over. This keeps the crust crispy and allows the cheese and toppings to shine. Too much sauce makes the pizza soggy.
Serving Suggestions
Serve Fred’s Detroit-style pizza hot, straight from the oven, cut into squares or rectangles. It’s a hearty meal on its own, but you can pair it with a simple green salad dressed with a lemon vinaigrette to cut through the richness. For a classic Midwest spread, serve it with a side of ranch dressing for dipping the crispy crust edges. It also makes great game-day food, alongside wings or garlic knots.
Variations
- Classic Pepperoni: Layer thick-cut pepperoni slices under the cheese for a classic, spicy version.
- Supreme: Add cooked Italian sausage, bell peppers, red onions, and black olives for a loaded pizza.
- Veggie: Use a mix of roasted mushrooms, caramelized onions, and spinach for a vegetarian option.
- Spicy Honey: After baking, drizzle the pizza with a little honey mixed with chili flakes for a sweet-heat kick.
- White Sauce: Skip the tomato sauce and use a garlic-ricotta mixture, then top with fresh herbs after baking.
Storage and Reheating
Store leftover pizza in an airtight container or wrapped tightly in foil in the refrigerator for up to 4 days. To reheat, the best method is in a skillet or cast-iron pan over medium heat with a lid for 2-3 minutes, which re-crisps the bottom while melting the cheese. You can also reheat in a 375°F (190°C) oven on a baking sheet for 5-7 minutes. Avoid the microwave, as it will make the crust soggy and rubbery.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour for bread flour, but the crust will be slightly less chewy and have a less open crumb. Bread flour’s higher protein content is key to that characteristic Detroit-style texture.
Why is my crust not crispy on the bottom? This is usually due to insufficient oil in the pan or a pan that isn’t hot enough. Make sure you use a generous amount of olive oil (about 2-3 tablespoons) and preheat your oven to at least 500°F (260°C). A dark metal pan also helps absorb heat and crisp the bottom.
Can I make this pizza gluten-free? You can use a gluten-free all-purpose flour blend, but the dough will be much stickier and harder to handle. You may need to use a wetter dough and press it into the pan with oiled hands. The final texture will be less chewy and more cake-like.
Can I freeze the dough? Yes, you can freeze the dough after the first rise. Punch it down, wrap it tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator, then let it come to room temperature for 30 minutes before pressing into the pan.
How do I know when the pizza is done? The crust should be deep golden brown, and the cheese edges should be dark and blistery. The internal temperature of the dough should be at least 200°F (93°C) if you want to check with an instant-read thermometer. The cheese should be fully melted and bubbling.
What if I don’t have a 9×13-inch pan? You can use any heavy, oven-safe, rimmed baking sheet or a 10-inch cast-iron skillet. Adjust the baking time accordingly—a larger, thinner pizza will bake faster, while a smaller, thicker one will need more time. Just watch for the color of the crust and cheese.
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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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