Detroit Style Pizza Recipe: Detroit style pizza stands out like a muscle car on the pizza highway. What makes it so different? It’s the crust, baby. We’re talking thick, fluffy, focaccia-like dough that’s crispy on the outside and light on the inside. The pan-baked crust develops this insane golden-brown, caramelized cheese edge that you just don’t find in your average slice. It’s rectangular, not round, and the sauce? It goes on top of the cheese and toppings. Rebellious, right?
Unlike traditional pizzas that start with sauce, then cheese, then toppings, Detroit flips the script. This reverse layering isn’t just for looks—it helps keep the crust crispy by preventing it from getting soggy. The cheese, typically Wisconsin brick cheese, melts down the sides, creating a crispy, cheesy crust wall. It’s a pizza experience you can’t ignore.
And don’t mistake its square shape for Sicilian or Chicago deep-dish. Detroit style has its own swagger—light, airy middle, crunchy bottom, cheesy corners, and a thick but never doughy crust. It’s indulgent, satisfying, and incredibly craveable.
A Brief History of Detroit Style Pizza
This legend was born in the Motor City back in 1946 at a place called Buddy’s Rendezvous. Gus Guerra, the owner, used a blue steel auto parts tray—yep, from the automotive industry—to bake his pizzas. That’s why you get those iconic crispy edges. It’s all thanks to the industrial past of Detroit and some good ol’ ingenuity.
Over the years, the recipe stayed relatively under the radar, a local favorite mostly in Michigan. But lately, it’s hit the mainstream hard. From pizzerias in New York to foodies on TikTok, everyone’s trying to get a slice of this iconic pie.
Essential Ingredients for Detroit Style Pizza
Crust Essentials
The dough is the backbone of Detroit style pizza. It’s thicker than a New York slice but not as heavy as a deep-dish pie. Think pillowy, airy, and with a light crunch on the outside. Here’s what you’ll need:
- Bread flour (not all-purpose) for that chewy bite.
- Warm water, ideally around 110°F.
- Instant yeast for a quick rise.
- Olive oil, which adds flavor and helps create that crispy bottom.
- Salt and a touch of sugar to round out the flavor.
You’ll want a high hydration dough—around 70-75% water to flour ratio. This gives you the characteristic airy, fluffy interior that makes Detroit style pizza so dang irresistible.
Sauce and Cheese Selection
Now, onto the red stuff. The sauce should be slightly sweet, herby, and bold. It’s typically made with:
- Crushed San Marzano tomatoes
- Garlic
- Olive oil
- A touch of sugar
- Dried oregano and basil
The key is to make it thick enough so it doesn’t run. You want it to sit confidently on top of your pizza, not slide off like a cheap toupee.
As for cheese, the real-deal Detroit pizza uses Wisconsin brick cheese. It’s rich, melts beautifully, and has this slightly tangy, buttery flavor. If you can’t find it, a mix of mozzarella and Monterey Jack will do the trick, but nothing beats the original.
Choosing the Right Toppings
Detroit style isn’t about loading your pizza like it’s a salad bar. Less is more. Classic choices include:
- Pepperoni (placed under the cheese to crisp up nicely)
- Green peppers
- Mushrooms
- Onions
- Italian sausage
But hey, feel free to get creative—just don’t overcrowd. The crust can handle a lot, but the balance is key. Let each ingredient shine through.
Tools and Equipment You’ll Need
Choosing the Right Pan
This isn’t your average round pizza pan job. For true Detroit authenticity, you’ll need a rectangular steel pan—ideally 10×14 inches. The traditional blue steel pans used by auto workers are perfect for creating that caramelized cheese edge. If you can’t find a real Detroit style pan, a heavy-duty dark metal baking pan works too. Just avoid glass or ceramic—they don’t conduct heat the same way.
Look for a pan with high edges (about 2.5 inches). You need that depth to hold the thick dough and to let the cheese crisp up along the sides.
Other Useful Kitchen Tools
To make the process smoother, here are a few extras that come in handy:
- A digital kitchen scale (for precise dough measurements)
- Dough scraper or bench knife
- Silicone spatula
- Stand mixer with dough hook (or a big bowl and strong arms)
- Pizza cutter (or kitchen scissors)
- Oven thermometer (because most home ovens lie about the temp)
Step-by-Step Guide to Making Detroit Style Pizza
Step 1: Preparing the Dough
Alright, let’s get our hands in the dough. Here’s your dough recipe:
- 3¼ cups (400g) bread flour
- 1¼ cups (295ml) warm water
- 2 tsp instant yeast
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp sugar
In a large bowl or stand mixer, mix your dry ingredients first. Slowly add warm water and olive oil. Mix until you get a sticky, shaggy dough. Knead for about 8–10 minutes until it’s smooth and elastic.
Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise at room temperature for 2 hours, or until it doubles in size.
You can also cold ferment the dough overnight in the fridge for better flavor—just make sure to bring it back to room temp before baking.
Step 2: Letting the Dough Rise
Once your dough has doubled in size, it’s time to transfer it into your oiled Detroit-style pizza pan. Pour about 2 tablespoons of olive oil into the pan and use a brush or your fingers to coat the bottom and sides thoroughly. This oil is key—it helps the crust get that signature crispy bottom and edges.
Now gently place the dough into the center of the pan. Don’t rush. Use your fingers to press and stretch it out toward the edges. If it resists and keeps shrinking back, cover it and let it rest for 10 minutes before trying again. That lets the gluten relax so you can shape it without tearing.
Once it’s stretched out nicely to the corners, cover the pan with plastic wrap or a clean towel and let it rest again—this time for another 30 to 60 minutes. You’ll see the dough puff up beautifully during this second rise, making the perfect pillow-like texture we’re aiming for.
Step 3: Making the Sauce
While your dough is rising again, it’s the perfect time to whip up that classic Detroit-style pizza sauce. Here’s a simple, flavorful recipe:
Ingredients:
- 1 can (28 oz) crushed San Marzano tomatoes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sugar
- Salt and pepper to taste
In a saucepan over medium heat, sauté garlic in olive oil until fragrant (about 1 minute). Pour in the crushed tomatoes, add your herbs, sugar, salt, and pepper, and stir well. Let it simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly. You want a rich, slightly chunky texture—not watery.
Pro tip: You can prepare this sauce in advance and store it in the fridge for up to 5 days, or freeze it for longer shelf life. It’s great for pasta too!
Step 4: Assembling the Pizza
Now comes the fun part—assembly!
- Layer the Cheese First: Cut your brick cheese (or mozzarella substitute) into small cubes or thick strips and spread it edge-to-edge over the dough. Make sure the cheese touches the pan’s sides—that’s how you get that golden, crunchy crust.
- Add the Toppings: Lay your toppings over the cheese. If you’re using pepperoni, place it directly on top of the cheese. The fat from the pepperoni helps flavor the pie as it bakes. Other toppings like mushrooms, onions, or sausage should also go on now.
- Top with Sauce: Spoon the sauce in three thick vertical stripes across the top of the pizza, not completely covering the cheese and toppings. This “racing stripe” approach is classic Detroit. It’s not just stylish—it keeps the cheese from getting soggy.
Don’t overdo it. Less is more here. You want bold flavor, not a saucy mess.
Step 5: Baking to Perfection
Preheat your oven to 500°F (or as high as it’ll go) at least 30 minutes before baking. Place a pizza stone or baking steel inside if you have one to help mimic a pizza oven environment.
Pop your pan onto the middle rack and bake for 12–15 minutes. You’ll know it’s ready when:
- The cheese is bubbling and golden
- The sauce has darkened slightly
- The edges are a deep golden brown with a crispy cheese crust
Remove the pizza from the oven and let it cool in the pan for about 5 minutes. Then, using a spatula, carefully lift it out onto a cutting board.
Slice into squares (not wedges!) and serve hot. Every bite should be a mix of crispy crust, gooey cheese, rich sauce, and perfectly cooked toppings.
Tips for the Perfect Detroit Style Pizza
Achieving the Signature Crispy Edges
This is the make-or-break detail of a true Detroit-style pie. That beautiful, golden cheese crust on the edges is what separates the legends from the imitators. Here’s how to nail it:
- Oil the pan well: Don’t skip or skimp on the olive oil. It’s crucial for frying the bottom and edges of the dough.
- Use cheese to the edge: Push your cheese right up to the edges of the pan so it melts and crisps against the metal.
- Use a dark metal pan: It retains heat better and helps caramelize the cheese. A lighter pan won’t give you the same effect.
Best Practices for Dough and Sauce
- Don’t skip the second rise: That final proof in the pan gives your dough its signature airy texture.
- Cold ferment if you can: Letting your dough sit in the fridge overnight makes for better flavor and texture.
- Thick sauce is key: You want it to sit proudly on top—not sink into the dough or slide off the sides.
Also, let your pizza sit for a few minutes before slicing. This lets the cheese firm up just a bit, so you get clean, beautiful squares.
Serving and Storing Suggestions
How to Slice and Serve Like a Pro
Alright, so your masterpiece is fresh out of the oven, and that cheesy aroma is filling your kitchen. But don’t ruin all that effort with a poor slicing job. Detroit style pizza is meant to be served in square or rectangular slices—none of those triangle cuts here. Use a sharp pizza cutter or kitchen scissors for precision. A bench scraper works well too, especially for that crunchy edge.
Here’s a tip: cut the pizza while it’s still warm but not scorching hot. Give it 5–7 minutes to cool down slightly after baking so the cheese doesn’t slide around and you get nice, clean slices. You’ll thank yourself later.
Serve with a side of warm marinara if you’re feeling fancy, or just dive right in. Detroit style pizza is hearty enough to stand alone but pairs beautifully with:
- A crisp side salad
- Garlic knots or breadsticks
- A cold craft beer or soda
This is comfort food at its finest, meant to be shared—though we won’t judge if you keep the whole pan to yourself.
Storing Leftovers and Reheating
Got leftovers? Lucky you. Detroit style pizza stores like a champ. Here’s how to keep the magic alive for round two (or three):
Storing:
- Wrap slices in foil or plastic wrap and place in an airtight container.
- Refrigerate for up to 4 days.
- For longer storage, freeze slices individually wrapped, then place them in a freezer-safe bag. They’ll keep for up to 2 months.
Reheating:
- Oven method (best for crispiness): Preheat your oven to 375°F. Place slices on a baking sheet and heat for 10–12 minutes until warmed through and the edges are re-crisped.
- Skillet method (quick and crispy): Place a slice in a non-stick skillet over medium heat. Cover with a lid and cook for 5–7 minutes.
- Microwave (last resort): Place a damp paper towel over the slice and heat for about 1–2 minutes. It’ll be soft but still tasty.
Avoid the soggy microwave trap whenever possible. That crispy base and cheesy edge deserve better.
FAQs about Detroit Style Pizza Recipe
1. What makes Detroit-style pizza different from other types?
Detroit-style pizza is known for its thick, airy crust, crispy edges, and rectangular shape. It’s baked in a well-oiled pan, which gives the crust its signature golden-brown, caramelized texture.
2. What kind of cheese is best for Detroit-style pizza?
The traditional choice is brick cheese, a buttery and mildly tangy cheese from Wisconsin. If unavailable, a mix of mozzarella and Monterey Jack is a great substitute.
3. Can I make Detroit-style pizza without a special pan?
Yes! While a traditional Detroit-style steel pan works best, you can also use a 9×13-inch metal baking pan. Just make sure it’s well-oiled to achieve that crispy bottom crust.
4. Do I have to use pepperoni?
Not at all. While classic Detroit pizza often features cupped pepperoni, you can top it with sausage, veggies, or any of your favorite ingredients.
5. Why is the sauce added last?
In Detroit-style pizza, the sauce is spooned on top of the cheese and toppings after baking or near the end. This method, known as “racing stripes,” helps preserve the crispy texture of the cheese and crust.
6. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for about 10 minutes to maintain that crispy edge.
Conclusion
Detroit style pizza isn’t just another regional spin on a classic—it’s a full-blown revolution in a pan. From its thick, fluffy crust to those crispy cheese edges and bold sauce stripes, every bite is a masterclass in texture and flavor. And the best part? You don’t have to book a flight to Michigan to enjoy it.
With this step-by-step guide, you’ve got everything you need to make an authentic Detroit style pizza right in your own kitchen. It’s approachable, customizable, and downright addictive. Whether you’re cooking for your family, impressing friends, or just treating yourself (because you deserve it), this pizza will be the star of the show.
So grab that pan, stretch that dough, and unleash your inner pizza artisan. Your taste buds will thank you.
