Detroit-style pizza is a rectangular, thick-crusted pizza born in Detroit, Michigan, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. It’s baked in a deep, dark steel pan, which gives the crust its signature crunch and helps the cheese bake into a deliciously browned rim. This recipe delivers that authentic experience at home, using a high-hydration dough and a simple brick-cheese blend for a genuinely satisfying result.
Ingredients
- 3 ½ cups (440 g) bread flour, plus more for dusting
- 1 ½ cups (355 ml) warm water (110°F/43°C)
- 2 teaspoons (8 g) active dry yeast
- 1 ½ teaspoons (9 g) fine sea salt
- 1 teaspoon (6 g) granulated sugar
- 2 tablespoons (30 ml) olive oil, plus more for the pan
- 8 oz (225 g) low-moisture mozzarella, shredded (about 2 cups)
- 4 oz (115 g) brick cheese, shredded (or substitute with Monterey Jack and extra mozzarella)
- 1 cup (240 ml) tomato sauce (preferably a simple, uncooked crushed tomato sauce)
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ cup (25 g) grated Parmesan cheese (optional, for topping)
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together the bread flour and salt. Add the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough 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-low for 6–7 minutes.
- 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 ½ hours, or until doubled in size.
- While the dough rises, generously coat a 9×13-inch (or similar) dark steel or cast-iron pan with olive oil, making sure the bottom and sides are well covered.
- After the dough has risen, punch it down and transfer it to the prepared pan. Gently press the dough into the corners, stretching it to fill the pan. If it springs back, let it rest for 10 minutes, then continue pressing. Cover and let rise for another 30–45 minutes, until puffy.
- Preheat the oven to 500°F (260°C) with a rack in the lower third.
- In a small bowl, mix the tomato sauce with the oregano and garlic powder. Set aside.
- Once the dough has risen, top it with the shredded mozzarella and brick cheese, leaving a ½-inch border around the edges. The cheese should reach the edges of the pan for the caramelized crust.
- Dollop the seasoned tomato sauce over the cheese in three or four stripes lengthwise, then gently spread it with the back of a spoon, leaving some cheese visible.
- Sprinkle with Parmesan, if using.
- Bake for 12–15 minutes, until the cheese is bubbly and the edges are deeply browned and crispy. For an extra-crispy bottom, you can place the pan on a preheated baking stone or steel for the last 5 minutes.
- Remove from the oven and let cool in the pan for 5 minutes. Carefully slide the pizza onto a cutting board using a spatula. Slice into squares and serve hot.
Tips
- Use a dark pan: A dark, seasoned steel pan (like a LloydPans or a standard dark nonstick) absorbs heat better than a shiny one, giving you that crispy, browned crust. If you only have a light pan, increase the baking time by 2–3 minutes.
- Brick cheese substitute: Brick cheese is a mild, tangy cheese that melts beautifully. If you can’t find it, use a 50/50 blend of Monterey Jack and low-moisture mozzarella. The flavor will be slightly different but still delicious.
- Don’t overload with sauce: Detroit-style pizza traditionally has sauce on top of the cheese, and it’s applied sparingly. Too much sauce will make the crust soggy. Use a light hand.
- Let the dough rest if it resists: If the dough keeps shrinking when you try to press it into the pan, let it rest for 10–15 minutes. This relaxes the gluten and makes it easier to stretch without tearing.
Serving Suggestions
Serve this pizza as a main course with a simple green salad dressed with vinaigrette to cut through the richness. It also pairs well with roasted vegetables, marinated olives, or a light Italian-style soup. For a game-day spread, cut the pizza into small squares and serve with extra marinara sauce for dipping.
Variations
- Pepperoni: Add a layer of pepperoni slices under the cheese or on top of the sauce before baking.
- Vegetarian: Top with sautéed mushrooms, bell peppers, and red onions before adding the cheese.
- Spicy: Drizzle with hot honey or sprinkle with red pepper flakes after baking.
- BBQ Chicken: Swap the tomato sauce for BBQ sauce, and top with cooked chicken and red onions.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until the cheese is melted and the crust is crispy. You can also reheat in a skillet over medium heat for 3–4 minutes per side for a stovetop method. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! After kneading, place the dough in an oiled bowl, cover, and refrigerate for up to 24 hours. When ready to use, let it sit at room temperature for 30 minutes before pressing into the pan.
What is brick cheese and where can I find it? Brick cheese is a semi-soft, mild cheese that originated in Wisconsin. It’s often available at specialty cheese shops or online. If you can’t find it, the Monterey Jack/mozzarella blend works well.
Why is my crust not crispy on the bottom? This usually happens if the pan is too light-colored or if the dough is too thick. Make sure you’re using a dark pan and that the dough is pressed evenly into the corners. Baking on a lower oven rack also helps the bottom crisp up.
Can I use all-purpose flour instead of bread flour? Yes, but bread flour gives a chewier, more structured crust. If using all-purpose, expect a slightly softer texture.
Do I need to pre-bake the crust? No, this recipe bakes the dough once, with the toppings on top. The high oven temperature and the oil in the pan create a crispy crust without pre-baking.
Can I freeze the baked pizza? Absolutely. Wrap cooled slices 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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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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