Detroit-Style Pizza
Thick, airy dough baked in an oiled pan with caramelized cheese edges, tangy red sauce on top, and crispy, focaccia-like crust.
Details
Ingredients
- Dough:
- 2.5 cups bread flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 tsp sugar
- 1 cup warm water
- 2 tbsp olive oil
- Toppings:
- 2 cups Wisconsin brick cheese (or mix of mozzarella and cheddar), cubed
- 1/2 cup pepperoni (optional)
- Sauce:
- 1 can (400g) crushed tomatoes
- 1 clove garlic, minced
- 1 tsp oregano
- 1/2 tsp sugar
- Salt and pepper
Instructions
- 1
Mix flour, yeast, salt, and sugar. Add water and olive oil. Stir until a shaggy dough forms. Cover and let rise for 1-2 hours until doubled.
- 2
Oil a 9x13-inch metal pan generously. Stretch the dough to fill, pressing into the corners. If it springs back, let it rest 10 minutes and try again.
- 3
Scatter cubed cheese all the way to the edges of the pan. Add pepperoni if using.
- 4
Make sauce: Mix crushed tomatoes, garlic, oregano, sugar, salt, and pepper. Spoon in two racing stripes down the centre of the pizza.
- 5
Bake at 250°C (480°F) for 12-15 minutes until the cheese is bubbling, the edges are deeply caramelized, and the crust is golden.
- 6
Let cool in the pan for 5 minutes, then cut into squares.
About This Recipe
Hailing from the automotive capital of the world, Detroit-Style Pizza is not just a meal; it’s an iconic culinary experience defined by its distinctive rectangular shape and extraordinary crust. Born in the mid-20th century at Buddy's Rendezvous, this pizza style famously utilizes deep, square blue steel pans, originally designed for industrial parts, which are generously oiled to create its signature crispy, golden-brown 'frico' crust edges—a caramelized cheese masterpiece. What sets Detroit-style apart is its thick, airy, focaccia-like base, achieved through a high-hydration dough that's pressed into every corner of the pan, undergoing a crucial second proof for optimal texture. The cheese, traditionally Wisconsin brick for its superior melt and buttery tang, is spread all the way to the edges, ensuring that delightful crispiness. Finally, the tangy red sauce is dolloped on top, creating the characteristic 'red top' appearance. While pepperoni is a common addition, tucked under the cheese or scattered on top, the beauty lies in its simplicity. Serve these substantial squares hot, perhaps alongside a bright, fresh salad to cut through the rich flavors, for a truly authentic taste of Motor City tradition.
Tips & Tricks
- • To achieve the coveted caramelized cheese crust, ensure your pan is generously oiled and that the cheese is pressed firmly into the corners and edges of the pan before baking. This encourages the cheese to crisp up beautifully against the hot metal.
- • While Wisconsin brick cheese is traditional, a 50/50 blend of low-moisture whole milk mozzarella and sharp white cheddar makes an excellent substitute, providing a similar melty texture and rich flavor with fantastic browning.
- • Leftover Detroit-style pizza keeps well in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a 375°F (190°C) oven or air fryer until the cheese is bubbling and the crust is crisp again.
- • Serve hearty squares of Detroit-style pizza alongside a simple, vibrant green salad dressed with a bright vinaigrette to offer a refreshing counterpoint to the rich, cheesy crust.
Nutrition Facts
Per serving (approximate)