Detroit-Style Pizza Recipe (Square, Crispy, Cheesy)

Detroit-style pizza is a rectangular, thick-crusted pizza baked in a blue steel pan, known for its crispy, caramelized cheese edges and airy, focaccia-like interior. It works so well because the dough is hydrated like a bread dough, proofed in the pan, and topped with Wisconsin brick cheese that melts into the corners to create that signature frico crust. This recipe delivers a genuinely authentic version at home using a standard sheet pan and a few simple techniques.

Ingredients

For the dough:
3 1/2 cups (440 g) bread flour
1 1/2 cups (360 ml) warm water (110°F/43°C)
2 tsp (8 g) instant yeast
1 1/2 tsp (9 g) fine sea salt
2 tbsp (30 ml) olive oil, plus more for the pan
For the sauce:
1 can (15 oz / 425 g) crushed tomatoes
2 tbsp (30 ml) olive oil
1 tsp (5 g) sugar
1 tsp (5 g) dried oregano
1/2 tsp (3 g) garlic powder
1/2 tsp (3 g) salt
For the toppings:
12 oz (340 g) brick cheese (or a mix of 8 oz/225 g low-moisture mozzarella and 4 oz/115 g sharp cheddar), shredded
30–40 slices pepperoni (about 4 oz / 115 g)
2 tbsp (30 g) grated Parmesan cheese

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 until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 6–8 minutes, until the dough is smooth and elastic. It will be slightly sticky—resist adding too much flour. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
Prepare the pan: Generously coat the bottom and sides of a 9×13-inch (23×33 cm) metal baking pan (preferably dark steel or anodized aluminum) with olive oil. The oil should be visible—this is what creates the crispy fried crust.
Shape and second proof: Transfer the risen dough to the oiled pan. Using your fingertips, gently press and stretch the dough to cover the entire bottom, working from the center outward. If it resists, let it rest for 5 minutes, then continue. Cover the pan with plastic wrap or a damp towel and let proof for 30–45 minutes, until the dough is puffy and has risen slightly.
Make the sauce: While the dough proofs, combine the crushed tomatoes, olive oil, sugar, oregano, garlic powder, and salt in a small saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
Preheat the oven: Place an oven 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.
Top the pizza: Sprinkle the shredded cheese evenly over the dough, pushing it right to the edges and into the corners—this is what creates the caramelized frico crust. Arrange the pepperoni slices in a single layer over the cheese. Spoon the sauce in three strips lengthwise over the pizza (Detroit-style sauce goes on top of the cheese, not under it). Sprinkle with Parmesan.
Bake: Place the pan directly on the preheated steel or stone (or on the rack) and bake for 12–15 minutes, until the cheese is bubbling and deeply browned at the edges and the crust is golden underneath. The internal temperature of the pepperoni should reach 165°F (74°C) if checked with a food thermometer, as it is a ready-to-eat meat being reheated.
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 the crispy cheese, then transfer to a cutting board. Slice into squares or rectangles and serve hot.

Tips

Use the right pan: A dark, heavy-gauge steel pan gives the best crust. If you only have a light-colored aluminum pan, the crust will be less crispy—increase the bake time by 2–3 minutes and consider placing the pan on a preheated baking sheet.
Cheese matters: Real brick cheese is ideal, but it can be hard to find. A mix of low-moisture mozzarella and white cheddar works very well. Avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting and browning.
Don’t over-sauce: Detroit-style pizza has sauce in strips, not covering the whole surface. Too much sauce makes the crust soggy. Use about 3/4 cup (180 ml) of sauce total.
Let the dough proof properly: The second proof in the pan is essential for that airy, focaccia-like crumb. Don’t skip it, even if you’re in a hurry.

Serving Suggestions

Serve the pizza hot, cut into 2-inch squares, as is traditional in Detroit. It pairs well with a crisp green salad dressed with lemon vinaigrette, or with a cold Italian-style soda. For a complete meal, add a side of roasted vegetables or a simple marinated tomato salad.

Variations

Supreme: Add cooked Italian sausage, bell peppers, red onion, and black olives before baking.
BBQ Chicken: Substitute the tomato sauce with barbecue sauce, use shredded rotisserie chicken, and top with red onion and cilantro after baking.
Vegetarian: Omit the pepperoni and add sliced mushrooms, artichoke hearts, and fresh basil after baking.
Spicy: Add crushed red pepper flakes to the sauce or use spicy soppressata instead of pepperoni.

Storage and Reheating

Leftover pizza can be refrigerated in an airtight container for up to 3 days. To reheat, place the slices on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until the cheese is bubbly and the crust is crisp. Avoid the microwave, which makes the crust soggy. You can also freeze the baked pizza for up to 2 months—wrap it tightly in plastic wrap and foil, then reheat directly from frozen in a 400°F (200°C) oven for 12–15 minutes.

Frequently Asked Questions

Can I make the dough ahead of time? Yes. After the first rise, punch down the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.

What is brick cheese, and where can I find it? Brick cheese is a mild, creamy, semi-soft cheese originally made in Wisconsin. It’s available at some specialty cheese shops or online. If you can’t find it, the mozzarella-cheddar blend is an excellent substitute.

Why is my crust not crispy on the bottom? This usually happens if the pan isn’t dark enough or the oven isn’t hot enough. Make sure you’re using a dark metal pan and preheating the oven to 500°F (260°C) for at least 30 minutes. Placing the pan on a preheated baking steel also helps.

Can I use all-purpose flour instead of bread flour? Yes, but the crust will be slightly less chewy and may not rise as high. If using all-purpose, reduce the water by 2 tablespoons (30 ml).

Do I have to use a 9×13 pan? No. You can use any rectangular metal pan, but adjust the dough quantity accordingly. A 10×15-inch (25×38 cm) pan will yield a thinner crust—use 4 cups (500 g) of flour and 1 3/4 cups (420 ml) of water.

How do I get the cheese to caramelize on the edges? The key is pushing the cheese right to the edge of the pan so it touches the hot metal. The oil in the pan also helps—don’t skimp on it. A hot oven (500°F/260°C) is essential for that deep browning.

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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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