Detroit-Style Pizza

Detroit-Style Pizza: The Ultimate Crispy, Cheesy Deep-Dish Delight 🍕🔥✨

1. Introduction

Detroit-style pizza is more than just another pizza variation – it’s a culinary masterpiece that combines the best elements of deep-dish and thin-crust pizzas into one unforgettable experience. Originating from the automotive capital of the world, this rectangular pizza features a thick, airy crust that’s crispy on the outside yet light and fluffy inside. What truly sets it apart are those irresistible caramelized cheese edges that form when the cheese bakes directly against the hot metal pan. The signature reverse layering technique (cheese first, then toppings, with sauce stripes on top) creates a perfect harmony of textures and flavors in every bite.

This comprehensive Detroit-style pizza recipe will guide you through every step of creating this iconic dish at home. We’ll cover everything from selecting the right ingredients to mastering the unique baking technique that gives this pizza its distinctive character. Whether you’re a seasoned pizza maker or trying your hand at homemade pizza for the first time, our detailed instructions and expert tips will help you achieve professional-quality results. For those interested in diving deeper into the history and techniques of Detroit-style pizza, Serious Eats offers excellent additional insights that complement our recipe perfectly.

2. Ingredients

Authentic Detroit-style pizza requires specific ingredients to achieve its signature texture and flavor profile. Here’s what you’ll need to create this masterpiece:

• For the dough: 500g high-protein bread flour (12-14% protein content), 300ml warm water (about 105°F/40°C), 10g fine sea salt, 7g instant yeast (about 2¼ teaspoons), 15ml extra virgin olive oil, 10g granulated sugar (helps with browning)
• For the cheese blend: 200g authentic Wisconsin brick cheese (the traditional choice; if unavailable, use a mix of 150g low-moisture whole milk mozzarella and 50g mild white cheddar), 100g pepper jack cheese (for a slight kick)
• For the sauce: 400g high-quality canned San Marzano tomatoes (preferably DOP certified), 15ml extra virgin olive oil, 3 large garlic cloves (minced), 5g dried oregano (preferably Sicilian), 5g sea salt, 3g freshly ground black pepper, 5g sugar (balances acidity)
• Toppings: 100g high-quality pepperoni (cut into thin slices that will curl into “cups”), 50g cooked Italian sausage (mild or hot, depending on preference), fresh basil leaves for garnish (added after baking)
• Special equipment: Authentic 10×14-inch blue steel Detroit-style pizza pan (the dark metal is crucial for proper heat conduction; heavy-gauge aluminum pan can substitute in a pinch)

3. Step-by-Step Instructions

Step 1: Prepare the Dough and Pan

Begin by combining the bread flour, instant yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. The high-protein bread flour is essential for developing the proper gluten structure that gives Detroit-style pizza its characteristic chew. Gradually add the warm water and olive oil while mixing on low speed. Once incorporated, increase to medium speed and knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky to the touch. This high hydration (60%) creates the signature airy texture that Detroit-style pizza is known for.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let it rise at room temperature (about 70°F/21°C) for 2 hours or until doubled in size. Meanwhile, prepare your Detroit pizza pan by generously coating it with about 2 tablespoons of olive oil, making sure to cover the bottom and sides completely. This oil bath is what creates that incredible crispy bottom crust that Detroit-style pizza lovers crave.

Step 2: Shape and Top the Pizza

After the dough has risen, gently transfer it to the oiled pan. Using your fingertips, begin pressing and stretching the dough to fit the pan, working from the center outward. Don’t be discouraged if the dough resists at first – this is normal with high-hydration dough. If it keeps springing back, cover it with a towel and let it rest for 10 minutes before continuing. The goal is to get the dough to reach all four corners of the pan, but don’t force it – it will continue to relax and expand during the final proof.

For the authentic Detroit-style pizza experience, the cheese goes directly on the dough – this is what creates those famous caramelized edges. Use your cheese blend (brick cheese or the mozzarella/cheddar substitute) and distribute it evenly across the dough, making sure to go all the way to the edges of the pan. Add your toppings next – for classic Detroit-style, place the pepperoni slices edge-to-edge across the entire surface. Finally, spoon three thick stripes of your prepared tomato sauce across the top. This reverse layering (cheese first, then toppings, sauce on top) is what makes Detroit-style pizza unique.

Step 3: Bake to Perfection

Preheat your oven to 500°F (260°C) at least 45 minutes before baking. If you have a baking steel or stone, place it on the middle rack to help distribute heat evenly. The intense heat is crucial for achieving the perfect crust texture – crispy on the outside yet light and airy inside. Bake the pizza for 12-15 minutes, rotating the pan halfway through for even cooking. You’ll know it’s done when the edges are a deep golden brown and the cheese is bubbling vigorously.

For those picture-perfect caramelized edges, you can broil the pizza for the final 1-2 minutes, but watch it carefully to prevent burning. The high heat of the metal pan works in concert with the cheese to create that signature crispy, almost fried cheese edge that Detroit-style pizza is famous for. If you’re looking for more pizza inspiration beyond Detroit-style, check out these delicious dinner recipe ideas that pair perfectly with your homemade pizza.

Step 4: Rest, Slice, and Serve

Resist the temptation to cut into your pizza immediately! Let it rest in the pan for 5 minutes – this allows the cheese to set slightly and prevents all the toppings from sliding off when you slice it. Use a thin metal spatula to carefully loosen the edges and bottom from the pan, then transfer the entire pizza to a cutting board. Detroit-style pizza is traditionally cut into rectangular slices – either 4 large “square” slices or 8 smaller rectangles.

Garnish with fresh basil leaves just before serving to add a bright, herbal note that cuts through the richness of the cheese and meat. Serve immediately while the cheese is gloriously stretchy and the crust maintains its perfect crispness. The contrast between the crispy edges, fluffy interior, gooey cheese, and vibrant sauce makes every bite a revelation.

4. Expert Tips

• Pan selection: The right pan makes all the difference. Authentic blue steel Detroit-style pizza pans conduct heat perfectly to create that signature crispy crust. If unavailable, a heavy-gauge aluminum pan works, but avoid glass or ceramic which don’t provide the same heat transfer.
• Cheese science: Brick cheese is traditional because its high fat content and unique melting properties create the perfect texture. If substituting, use whole milk, low-moisture cheeses that will brown beautifully without separating.
• Dough development: The 60-65% hydration dough might feel sticky at first, but resist adding more flour. This moisture is what creates those beautiful air pockets in the finished crust.
• Sauce secrets: Your sauce should be thicker than New York-style but not as dense as Chicago deep dish. Cook it down until it holds its shape when spooned but still spreads easily.
• Edge perfection: For maximum caramelized cheese edges, make sure your cheese blend extends all the way to the pan’s edges. The cheese should actually touch the sides of the pan.
• Temperature control: If your oven runs hot or cold, consider using an oven thermometer. The 500°F temperature is crucial for proper crust development.

5. Variations

• Vegetarian delight: Substitute meat toppings with a mix of roasted mushrooms, caramelized onions, roasted bell peppers, and black olives. Add some crumbled feta for tang.
• Spicy motor city: Kick up the heat with sliced jalapeños or banana peppers in the sauce, use spicy Italian sausage, and incorporate hot honey as a finishing drizzle.
• White pizza elegance: Skip the tomato sauce and use a garlic-infused olive oil base with ricotta, mozzarella, fontina, and fresh herbs like rosemary and thyme.
• Breakfast pizza: Top with scrambled eggs, crispy bacon, cheddar cheese, and a drizzle of maple syrup before baking for a hearty morning meal.
• BBQ chicken: Substitute tomato sauce with barbecue sauce, top with shredded chicken, red onions, and a blend of mozzarella and smoked gouda.

6. Serving Suggestions

While Detroit-style pizza is spectacular on its own, these accompaniments can elevate your pizza night into a true culinary event:

• Garlic butter crust dipper: Melt butter with minced garlic and brush it on the crust edges after baking for extra flavor.
• Perfect pairings: A crisp green salad with lemon vinaigrette cuts through the richness beautifully. Try bitter greens like arugula or radicchio.
• Beverage matches: Local Michigan craft beers are ideal – try a malty amber ale or hoppy IPA. For non-alcoholic options, ginger beer or cherry soda nod to Michigan traditions.
• Dessert finale: Keep the Michigan theme going with classic cherry pie or cinnamon bread pudding for dessert.
• Appetizer options: Start with Michigan-style antipasto featuring pickled vegetables, smoked fish, and artisan cheeses.

7. Storage and Reheating

While Detroit-style pizza is best enjoyed fresh from the oven, here’s how to handle leftovers:

• Refrigeration: Store slices in an airtight container for 3-4 days. Place parchment between layers to prevent sticking.
• Freezing: Wrap individual slices tightly in foil, then place in freezer bags for up to 3 months. Thaw in refrigerator before reheating.
• Reheating methods:
  • Oven method: Reheat at 375°F (190°C) for 10 minutes on a baking sheet for near-fresh results.
  • Skillet method: Heat slices in a dry skillet over medium heat, covered, for 3-4 minutes per side.
  • Air fryer: 350°F (175°C) for 3-4 minutes restores crispiness beautifully.
• Avoid microwaving: This makes the crust soggy. If you must microwave, place a cup of water in with the pizza to help maintain texture.

8. Frequently Asked Questions

Q: Can I use a regular baking sheet instead of a Detroit pizza pan?
A: While possible in a pinch, a heavy metal pan is essential for authentic results. The dark metal conducts heat differently, creating the signature crispy edges and proper crust texture. Regular baking sheets often result in uneven cooking and lack those coveted caramelized cheese edges.

Q: Why is my dough not stretching to the corners?
A: Detroit-style pizza dough is high-hydration and naturally elastic. If it resists stretching, it means the gluten needs more time to relax. Cover the dough and let it rest for 10-15 minutes, then try again. You might need to do this 2-3 times. The dough will eventually cooperate!

Q: Can I make the dough ahead?
A: Absolutely! For enhanced flavor, prepare the dough 1-2 days in advance. After the first rise, lightly oil the dough ball, place in an airtight container, and refrigerate. The cold fermentation develops more complex flavors. Bring to room temperature 2 hours before shaping.

Q: What makes Detroit-style pizza different from Chicago deep dish?
A: While both are “deep dish,” they’re quite different. Detroit-style has: – A lighter, airier crust (more like focaccia) – Cheese directly on the dough creating crispy edges – Sauce on top in stripes – Rectangular shape from metal pans Chicago deep dish has: – A buttery, pie-like crust – Sauce as the top layer – Deeper filling – Round shape from cake pans

Q: Can I make this without a stand mixer?
A: Yes! Mix by hand in a large bowl until combined, then turn out onto a floured surface and knead for 10-12 minutes. The dough will be sticky at first but will become smooth with continued kneading.

9. Conclusion

Mastering this Detroit-style pizza recipe brings the authentic Motor City experience to your kitchen, offering a pizza that stands apart from all others. With its perfect balance of crispy caramelized edges, fluffy interior, and rich layers of cheese and sauce, it’s no wonder this regional specialty has gained nationwide acclaim. The reverse layering technique and special pan create a unique texture that pizza lovers can’t resist.

What makes Detroit-style pizza truly special is how it combines seemingly contradictory qualities – it’s simultaneously light yet substantial, crispy yet tender, simple yet complex in flavor. Each component, from the high-hydration dough to the carefully selected cheese blend, works in harmony to create something greater than the sum of its parts.

Whether you’re a Detroit native craving a taste of home, a pizza enthusiast exploring regional varieties, or simply someone who appreciates exceptional comfort food, this recipe delivers spectacular results every time. The techniques may take a little practice, but the reward – that first bite of perfect Detroit-style pizza with its crispy edges, airy crumb, and gooey cheese – makes every effort worthwhile.

Gather your ingredients, fire up your oven, and get ready to enjoy one of America’s greatest pizza creations – right in your own kitchen. Once you’ve tried authentic Detroit-style pizza, you’ll understand why it’s developed such a passionate following across the country. Happy baking!