Detroit-style pizza is a rectangular, thick-crusted pizza baked in a blue steel pan, known for its crispy, cheesy edges and airy, focaccia-like crumb. This recipe, inspired by the techniques popularized by J. Kenji López-Alt, uses a high-hydration dough and a specific cheese application to achieve that signature crunchy perimeter and soft center. The key is building the pizza in reverse—cheese first, then sauce—so the edges caramelize into a fudgy, almost fried crust.
Ingredients
- For the dough:
- 3 1/2 cups (440 g) bread flour
- 1 1/2 teaspoons (6 g) instant yeast
- 1 1/2 teaspoons (9 g) fine sea salt
- 1 1/2 cups (355 ml) warm water (about 110°F / 43°C)
- 1 tablespoon (15 ml) olive oil, plus more for the pan
- For the sauce:
- 1 can (28 oz / 795 g) whole peeled tomatoes, crushed by hand
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar (optional, to balance acidity)
- Salt to taste
- For the topping:
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
- 4 oz (115 g) brick or Wisconsin-style cheese (like Colby or Monterey Jack), cubed into 1/2-inch pieces
- 1/2 cup (75 g) pepperoni slices (optional)
- Grated Parmesan or pecorino, for finishing
Instructions
- Make the dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Stir with a wooden spoon or your hands until a shaggy dough forms. It will be quite sticky—that’s correct.
- Knead: Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 4–5 minutes. The dough should be soft and slightly tacky but not unmanageable.
- 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, about 1 1/2 to 2 hours.
- Prepare the pan: Generously coat a 9×13-inch (or 10×14-inch) blue steel or dark nonstick pan with olive oil, including the corners and sides. If you don’t have a Detroit-style pan, a regular metal baking pan works—just make sure it’s not glass, which doesn’t conduct heat as well.
- Shape the dough: Transfer the risen dough to the oiled pan. Using your fingertips, gently press the dough out to fill the pan. It will resist and pull back—that’s okay. Let it rest for 10 minutes, then press again. Repeat until the dough reaches the edges and corners. Cover loosely with plastic wrap and let it rise for another 30–45 minutes, until it’s puffy and slightly jiggly.
- Make the sauce: While the dough is rising, combine the crushed tomatoes, olive oil, garlic, oregano, sugar (if using), and salt in a small saucepan. Simmer over medium-low heat for 10–15 minutes until slightly thickened. Set aside to cool slightly.
- Preheat the oven: Place a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a baking steel or stone, place it on the rack to preheat as well.
- Assemble the pizza: Scatter the cubed brick cheese evenly over the dough, then sprinkle the shredded mozzarella over the top. Make sure the cheese reaches the very edges of the pan—this is crucial for the caramelized crust. Add pepperoni slices if using.
- Add the sauce: Spoon the sauce in three or four thick stripes lengthwise over the cheese. You don’t need to cover the entire surface—the sauce will spread slightly as it bakes.
- Bake: Place the pan in the oven and bake for 12–15 minutes, until the cheese is bubbling and the edges are deeply browned and crispy. If the top is browning too fast, move the pan to a lower rack. The internal temperature of the pizza should reach at least 165°F (74°C) as per USDA FSIS guidelines for safety.
- Rest and serve: Remove the pizza from the oven and let it rest in the pan for 2–3 minutes. Run a thin spatula around the edges to loosen, then slide the pizza onto a cutting board. Sprinkle with grated Parmesan, slice into squares, and serve hot.
Tips
- Use the right pan: A dark, heavy pan (like a blue steel or anodized aluminum) is essential for the crispy crust. If you only have a light-colored pan, the bottom won’t brown as well—consider baking on a preheated steel or stone placed under the pan.
- Don’t skip the brick cheese: The traditional blend of mozzarella and a semi-soft cheese like brick or Colby gives the signature creamy, tangy bite. If you can’t find brick cheese, use a mix of low-moisture mozzarella and sharp cheddar.
- Let the dough rest: The dough is very stretchy and will fight back when you try to press it into the pan. Be patient—letting it rest for 10 minutes between pressings makes it much easier.
- Watch the bake: Ovens vary, so start checking at 10 minutes. The edges should be dark brown and almost burnt-looking—that’s the goal. If the center is still pale, give it another minute or two.
Serving Suggestions
Detroit-style pizza is a meal in itself, but it pairs wonderfully with a crisp green salad dressed with lemon vinaigrette, or a bowl of roasted cherry tomatoes. For a casual spread, serve with marinated olives, giardiniera, or a simple antipasto platter. It’s also great with a cold beer or a sparkling water with lemon.
Variations
- Veggie supreme: Add sautéed mushrooms, bell peppers, and red onions before baking. Pat them dry to avoid excess moisture.
- Spicy honey: After baking, drizzle with hot honey (honey mixed with chili flakes) for a sweet-heat kick.
- BBQ chicken: Swap the tomato sauce for BBQ sauce, use grilled chicken, and replace mozzarella with smoked gouda.
- White pizza: Skip the tomato sauce entirely; use a garlic-ricotta mixture as the base and 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 slices on a baking sheet and warm in a 400°F (200°C) oven for 5–7 minutes, or until the cheese is bubbling and the crust is crisp again. You can also reheat in a skillet over medium heat with a lid for a few minutes. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after the first rise, punch down the dough, wrap it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before pressing into the pan.
What if I don’t have bread flour? You can use all-purpose flour, but the crust will be slightly less chewy. Increase the water by 1–2 tablespoons to compensate for the lower protein content.
Why is my cheese not browning at the edges? This usually happens if the cheese isn’t touching the pan or if the pan is too light. Make sure the cheese goes all the way to the edges and consider using a darker pan.
Can I freeze the baked pizza? Yes, let it cool completely, wrap it in plastic wrap and foil, and freeze for up to 2 months. Reheat directly from frozen in a 400°F (200°C) oven for 10–12 minutes.
Is it necessary to use a baking steel? Not strictly, but it helps achieve a crispier bottom. If you don’t have one, preheat the pan itself in the oven for 10 minutes before adding the dough (careful, it’s hot!).
How do I know when the pizza is done? The crust should be golden brown and the cheese should be bubbling and starting to brown in spots. Use a thermometer to check the center reaches 165°F (74°C) for food safety.
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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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