Detroit-style pizza is a square, thick-crusted pizza with a crispy, cheesy edge, tangy sauce, and toppings that go all the way to the rim. This homemade version captures the signature characteristics of the style—a light, airy interior, a crunchy, almost fried bottom, and that iconic brick-cheese crust—without needing a special pan. It’s a straightforward dough that bakes up beautifully in a regular sheet pan, making it a genuinely satisfying weekend project.
Ingredients
- 3 1/2 cups (440 g) bread flour, plus more for dusting
- 1 teaspoon (6 g) instant yeast
- 2 teaspoons (10 g) fine sea salt
- 1 1/2 cups (355 ml) warm water (about 105°F / 40°C)
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- 1 tablespoon (15 ml) honey or sugar
- 1 can (28 oz / 794 g) crushed tomatoes
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, minced
- 1 teaspoon (5 g) dried oregano
- 1/2 teaspoon (2 g) salt
- 1/2 teaspoon (1 g) black pepper
- 8 oz (227 g) brick cheese (or a mix of low-moisture mozzarella and sharp cheddar), shredded
- 4 oz (113 g) pepperoni slices (optional)
- 1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
- Make the dough: In a large bowl, whisk together the bread flour, instant yeast, and salt. Add the warm water, olive oil, and honey. Stir with a wooden spoon until a shaggy dough forms. Turn it 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 on medium speed for 6–7 minutes.)
- 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 1/2 to 2 hours, until doubled in size.
- Make the sauce: While the dough rises, combine the crushed tomatoes, olive oil, garlic, oregano, salt, and pepper in a small saucepan. Simmer over medium-low heat for 15–20 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
- Prepare the pan: Generously coat a 9×13-inch (23×33 cm) metal baking pan with olive oil, making sure the bottom and corners are well covered. (A well-oiled pan is essential for the crispy bottom.)
- Second rise: Gently punch down the dough and transfer it to the prepared pan. Using your fingertips, press the dough evenly into the pan, making sure it reaches all the way to the edges. If the dough resists, let it rest for 5 minutes and try again. Cover loosely with plastic wrap and let rise for 30–45 minutes, until slightly puffy.
- Preheat the oven to 500°F (260°C) with a rack in the lower third.
- Assemble the pizza: Sprinkle the shredded brick cheese (or mozzarella/cheddar mix) evenly over the dough, going all the way to the edges—this creates the crispy, caramelized frico crust. Spoon the sauce in three thick stripes lengthwise over the cheese (do not spread it to the edges). Add pepperoni or other toppings if using, and sprinkle with Parmesan.
- Bake: Place the pan on the lower rack and bake for 15–20 minutes, until the crust is golden brown and the cheese is bubbly and starting to brown at the edges. The internal temperature of the pizza should reach at least 165°F (74°C) if you want to be precise, but visual cues are fine for a fully cooked pizza.
- Cool and serve: Let the pizza cool in the pan for 5 minutes. Run a spatula around the edges to loosen, then slide the pizza onto a cutting board. Cut into squares and serve hot.
Tips
- Use the right pan: A dark, heavy metal pan (like a traditional Detroit-style pan or a standard 9×13 metal baking pan) gives the best crust. Glass or ceramic pans won’t conduct heat as well and may not produce the crispy bottom.
- Brick cheese substitute: If you can’t find brick cheese, use a 50/50 mix of low-moisture mozzarella and sharp cheddar. The cheddar adds the tangy, sharp flavor that mimics brick cheese.
- Don’t skip the oil: Generous oil in the pan is what creates the fried, crispy bottom. Don’t use a nonstick spray; use olive oil or a neutral oil like canola.
- Let the dough come to room temperature: If your dough is cold from the fridge, let it sit at room temperature for 30 minutes before pressing it into the pan—it will be much easier to stretch.
Serving Suggestions
Serve the pizza hot out of the oven, cut into 6 or 8 squares. It’s great on its own, but you can offer red pepper flakes, dried oregano, or a drizzle of hot honey for extra flavor. Pair it with a simple green salad dressed with vinaigrette to balance the richness, or serve with a cold beer (for adults of legal drinking age) or a sparkling water with lemon.
Variations
- Classic pepperoni: Use cup-and-char pepperoni, which curls and crisps up during baking. Place it directly on the cheese before adding the sauce.
- Veggie supreme: Add sliced bell peppers, red onions, and mushrooms. Sauté the mushrooms first to remove excess moisture, so they don’t make the pizza soggy.
- BBQ chicken: Swap the tomato sauce for BBQ sauce, use cooked chicken (shredded or diced), and top with red onion and cilantro after baking.
- White pizza: Skip the tomato sauce and instead spread a mixture of ricotta, garlic, and olive oil over the cheese, then top with spinach and artichoke hearts.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place the slices on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, until the cheese is melted and the crust is crispy again. You can also reheat in a skillet over medium heat for 5–7 minutes, covered, to crisp the bottom. Microwaving will make the crust soft, so it’s not recommended if you want to preserve the texture.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough through step 1, then place it in a covered bowl in the refrigerator for up to 24 hours. Let it come to room temperature for about 30 minutes before proceeding with the second rise.
What is brick cheese, and where can I find it? Brick cheese is a semi-soft, mild cheese with a tangy flavor, traditionally used for Detroit-style pizza. It’s often available at specialty cheese shops or online. If you can’t find it, a mix of low-moisture mozzarella and sharp cheddar works well.
Why is my crust not crispy on the bottom? The most common reason is not using enough oil in the pan. Make sure the entire bottom of the pan is coated with a generous layer of oil. Also, bake on the lower oven rack to get more direct heat to the bottom of the crust.
Can I use all-purpose flour instead of bread flour? Yes, you can substitute all-purpose flour, but the crust will be slightly less chewy and may not rise as high. Bread flour has more protein, which gives the characteristic airy, chewy texture.
Do I need to pre-bake the crust? No, this recipe doesn’t require pre-baking. The dough bakes through completely in the 15–20 minute bake time, thanks to the hot oven and the oil in the pan.
Can I freeze the baked pizza? Yes, you can freeze the fully baked and cooled pizza. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 12–15 minutes.
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