Detroit-style pizza is a rectangular, thick-crusted square that’s crispy on the bottom and edges, soft and airy in the middle, and topped with Wisconsin brick cheese all the way to the edges so it caramelizes into a frico-like crust. This version uses pantry-friendly ingredients—many of which you can find under the Great Value brand at Walmart—to deliver that signature texture without a special pan. The key is a high-hydration dough, a hot oven, and cheese that reaches the pan’s rim.
Ingredients
- 3 ½ cups (440 g) bread flour (Great Value bread flour works well)
- 1 ½ cups (355 ml) warm water (110°F / 43°C)
- 2 ¼ teaspoons (7 g) instant yeast (one packet)
- 1 ½ teaspoons (9 g) fine sea salt
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- 1 teaspoon (4 g) sugar (optional, helps browning)
- 12 oz (340 g) brick cheese (or a mix of low-moisture mozzarella and Monterey Jack, shredded)
- 1 cup (240 ml) pizza sauce (Great Value pizza sauce or your favorite)
- 20–24 slices of pepperoni (or your preferred toppings)
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, salt, and sugar. Add the water and olive oil. Stir with a wooden spoon until a shaggy dough forms. It will be sticky—that’s correct. Cover with plastic wrap or a damp towel and let rest for 10 minutes.
- Stretch and fold: After resting, perform a series of stretch-and-folds: wet your hands, grab one side of the dough, stretch it up and fold it over the center. Rotate the bowl 90° and repeat. Do this 4 times. Cover and let rest 10 minutes, then repeat the stretch-and-fold process once more.
- Bulk ferment: Cover the bowl and let the dough rise at room temperature for 1 to 1 ½ hours, until it has doubled in size. If your kitchen is cool, this may take longer.
- Prep the pan: Generously coat a 9×13-inch metal baking pan (or a Detroit-style pizza pan) with olive oil, making sure the bottom and sides are well covered. Use your fingers to spread the oil up the corners.
- Shape the dough: Turn the dough out into the pan. Gently press it out toward the edges, but don’t force it—if it resists, let it rest 10 minutes and continue. The dough should reach the corners and be about ¾-inch thick.
- Second rise: Cover the pan with plastic wrap or a kitchen towel and let the dough rise in a warm spot for 30–45 minutes, until it puffs up slightly and feels springy.
- Preheat the oven: Place a rack in the lower third of the oven and preheat to 500°F (260°C). If your oven runs hot, 475°F (246°C) is fine.
- Top the pizza: Sprinkle the shredded brick cheese (or your cheese mix) all the way to the edges and corners of the pan—this is essential for the caramelized frico. Distribute the pepperoni slices evenly. Spoon the pizza sauce in three rows lengthwise (or dollop it in small spoonfuls) over the cheese—do not spread it to the edges.
- Bake: Place the pan on the lower rack and bake for 12–15 minutes, until the cheese is bubbly and browned in spots and the crust edges are deep golden brown. If the top is browning too fast, move the pan to the middle rack for the last 2 minutes.
- Rest and serve: 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 it, then slide it onto a cutting board. Slice into squares and serve hot.
Tips
- Use the right pan: A dark, nonstick metal pan (like a standard 9×13 baking pan) works best. Glass or ceramic won’t conduct heat as well, so the bottom won’t get crispy. If you have a Detroit-style pan, use it—but a regular metal pan is fine.
- Cheese matters: Real Wisconsin brick cheese is ideal, but if you can’t find it, use a mix of 70% low-moisture mozzarella and 30% Monterey Jack. Shred it yourself—pre-shredded cheese contains anti-caking agents that prevent melting and browning.
- Don’t skip the oil: The generous olive oil in the pan is what fries the bottom and edges of the crust. Skimping on oil leads to a pale, doughy base.
- Sauce goes on top: Traditional Detroit-style has sauce on top of the cheese, not under it. This keeps the crust crisp and gives you that bright tomato hit against the rich cheese.
Serving Suggestions
Serve this pizza hot, straight from the oven, cut into squares or rectangles. It’s hearty enough to be a meal on its own, but you can pair it with a simple green salad dressed with lemon and olive oil, or some roasted vegetables. For a fun twist, offer a side of ranch dressing or hot honey for dipping. Since it’s a substantial pizza, 4 servings is realistic for a main course; if you’re serving it as an appetizer, it can feed 6–8.
Variations
- Classic pepperoni: Use cup-and-char pepperoni for crispy edges.
- Veggie: Sauté mushrooms, bell peppers, and onions before adding them to the pizza to avoid a watery topping.
- Meat lover’s: Add cooked Italian sausage, bacon, or ham along with the pepperoni.
- Spicy: Drizzle hot honey or sprinkle red pepper flakes after baking.
- White pizza: Skip the tomato sauce and use a garlic-ricotta mixture instead.
Storage and Reheating
Leftover pizza can be refrigerated in an airtight container or wrapped in foil for up to 4 days. To reheat, place slices in a skillet over medium-low heat with a lid for 3–4 minutes, or in a 400°F (200°C) oven for 5–7 minutes. This restores the crisp bottom. Microwaving works in a pinch, but the crust will become chewy. For longer storage, freeze the baked pizza (without toppings if possible) in a zip-top bag for up to 2 months; thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After the bulk ferment, cover the dough and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping. Cold dough is easier to handle.
What if I don’t have bread flour? You can use all-purpose flour, but the crust will be slightly less chewy. Add 1 tablespoon of vital wheat gluten per cup of flour if you have it.
Why is my bottom crust soggy? Usually it’s because the pan wasn’t hot enough or there wasn’t enough oil. Make sure your oven is fully preheated and the pan is well-oiled. Also, don’t overload with sauce—keep it in rows, not spread all over.
Can I use a different cheese? Yes, but avoid pre-shredded cheese and stick to low-moisture varieties. Cheddar or provolone can work, but they have different melting points and flavors.
How do I get the cheese to caramelize? The key is pressing the cheese right up to the edge of the pan and baking at a high temperature. The oil in the pan and direct contact with the hot metal cause the cheese to brown and crisp.
Is this the authentic Detroit-style method? This recipe follows the traditional technique—high-hydration dough, brick cheese, sauce on top—but uses ingredients that are easy to find. Authentic versions often use a specific blue-steel pan, but a metal baking pan gives very similar results.
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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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