Detroit-Style Pizza: 6 Steps To A Crispy, Cheese-Edged Classic
Learn to shape and bake dough for airy, golden squares with Detroit’s famed savory crust.
Detroit-Style Pizza: The Ultimate Guide to a Crispy, Cheese-Edged Classic
With its light, airy interior, outrageously crispy cheese edges, and bold stripes of sauce, Detroit-style pizza has captured the attention of pizza aficionados everywhere. In this in-depth guide, you’ll learn everything you need to recreate the Motor City marvel at home—from dough secrets and sauce techniques to the distinctive pan that gives this pie its character. Whether you’re a newcomer or a seasoned pizza baker, get ready for a thorough journey into Detroit’s iconic pan pizza.
What Is Detroit-Style Pizza?
Detroit-style pizza traces its roots to postwar Detroit, where industrial blue steel pans were repurposed to bake thick, rectangular pizzas with impossibly crisp crusts. Unlike other pan pizzas, such as Sicilian or Grandma-style, Detroit pizza stands out for its:
- Thick, focaccia-like crumb with pronounced air pockets
- Buttery, crispy bottom, thanks to liberal use of oil in the pan
- Lacy cheese “frico” edges, created by pushing the cheese all the way to the sides
- Distinctive layering: Pepperoni (optional) goes on first, then cheese, then stripes of robust red sauce
This unique method achieves a texture and flavor that are unmistakably Detroit—rich, nuanced, and deeply satisfying.
Essential Equipment for Detroit-Style Pizza
One of the keys to Detroit-style pizza’s texture is the pan. Traditionally, heavy blue steel pans from Detroit’s automotive industry were used, but a solid, straight-sided 9×13-inch or 10×14-inch steel pan will suffice. Here’s what you’ll need:
- Steel Detroit-style pizza pan (ideally 10×14-inch, but 9×13-inch works for most kitchens)
- Stand mixer with dough hook (or a large bowl and sturdy spoon for hand mixing)
- Measuring cups and spoons
- Large saucepan for the sauce
- Oven capable of reaching at least 500°F (260°C); hotter is even better
Ingredients Overview
Detroit-style pizza relies on simple pantry staples, but the quality and proportions make all the difference.
| Component | Key Ingredients | Tips |
|---|---|---|
| Dough | Bread flour, water, yeast, salt, olive oil | High-hydration dough yields the signature airy, chewy crumb |
| Sauce | Crushed tomatoes, garlic, oregano, spices, olive oil | Simmer to thicken and deepen flavors; some sweetness from a pinch of sugar |
| Cheese | Wisconsin brick cheese (or blend of mozzarella and Monterey Jack) | Cut into cubes; edge coverage ensures the signature crispy rim |
| Pepperoni | Cupping “old world” style (optional) | Layer directly on dough for maximum flavor infusion |
How To Make Detroit-Style Pizza Dough
The dough is the heart of Detroit-style pizza. It’s a high-hydration dough, meaning a large proportion of water to flour, yielding lofty pockets and a moist crumb. Here’s the process:
Step 1: Mix and Knead
- Combine bread flour, instant yeast, and salt in a bowl.
- Add warm water and a splash of olive oil.
- Mix with a dough hook or sturdy spoon until a sticky, cohesive mass forms. Knead for 2-3 minutes just until smooth and elastic.
Step 2: First Rise
- Transfer dough to a lightly oiled bowl, cover with plastic, and let rise at room temperature until doubled in volume—about 2 hours. (For more flavor, refrigerate and ferment overnight; this develops deeper character.)
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Step 3: Pan and Rest
- Generously oil your Detroit-style pan. Turn the dough into the pan and flip to coat all sides with oil and gently press it out toward the corners.
- Let rest, covered, for 30 minutes to let it relax.
- Press dough again to the edges; let rest another 30 minutes while you preheat your oven and make the sauce.
Making the Signature Red Sauce
The robust, garlic-heavy sauce is another Detroit hallmark, typically ladled on top after baking or in distinct stripes before returning to the oven for a few minutes:
- Sauté minced garlic in olive oil in a saucepan over medium heat.
- Add crushed tomatoes, dried oregano, garlic powder, onion powder, red pepper flakes, and a touch of sugar to balance acidity.
- Simmer, stirring occasionally, until reduced and thickened—aim for a consistency that won’t run off the pizza.
- Season with salt and black pepper to taste. Cool slightly before topping.
Assembling Your Detroit-Style Pizza
Layering in the Classic Order
- Pepperoni First (if using): Arrange slices directly onto the dough, right to the edges for crisp, slightly curled “cups.” This layers the spicy flavor into the base.
- Cheese, Edge to Edge: Cut cheese into ½-inch cubes. Scatter evenly, ensuring full coverage, especially against the pan’s edge, to create that beloved frico crust.
- Sauce Stripes: Using half to three-quarters of your sauce, spoon thick ribbons lengthwise over the cheese in two or three stripes. Save the rest for serving or for a final top after baking.
Baking Tips: Getting the Perfect Crispy Crust
Preheat your oven as hot as possible—ideally 500–550°F (260–288°C). Slide the assembled pizza onto the bottom rack or atop a preheated baking steel if you have one:
- Bake until cheese is melted and bubbling, edges are deeply golden with crispy cheese, and the crust beneath is golden and firm—typically 12–15 minutes.
- If the top browns before the bottom is crisp, carefully lift the pizza from the pan and place directly on the oven rack for 1–2 minutes more.
Serving and Finishing Touches
- Let pizza rest for 2 minutes immediately after baking; this allows cheese to set and makes removing from the pan easier.
- Slip a spatula under the pizza’s edges and carefully slide onto a cutting board.
- Add extra sauce in stripes if desired. Cut into squares and indulge in the crispy corner pieces, which are universally the most prized.
Ingredient Variations and Substitutes
- Cheese: Wisconsin brick cheese is authentic, but a 50/50 blend of low-moisture mozzarella and Monterey Jack is an excellent alternative.
- Pepperoni: Old World style, naturally cupping pepperoni gives the best appearance and flavor, but any pepperoni works.
- Sauce: Experiment with adding fresh basil, roasted garlic, or even a pinch of fennel for deeper complexity.
Detroit-Style Pizza: FAQ
Q: Do I need a special pan to make Detroit-style pizza?
A: An authentic blue steel Detroit-style pan is ideal, but any heavy, straight-sided 9×13 or 10×14 metal pan works. Avoid glass or nonstick pans for the best crust development.
Q: Why use cheese all the way to the edges?
A: Spreading the cheese completely to the pan’s edge creates the lacy, caramelized “frico” crust, a hallmark of true Detroit-style pizza.
Q: Can I make the dough ahead of time?
A: Yes. Letting the dough ferment in the refrigerator for up to 2 days enhances flavor and texture; simply let it come to room temperature before shaping.
Q: How do I reheat leftovers?
A: Reheat slices on a sheet pan or in a skillet in a hot oven (400°F/200°C) for 5–8 minutes to restore crispness—never microwave, as this softens the crust.
Q: What’s the difference between Detroit-style and Sicilian or Grandma pizza?
A: Detroit-style is thicker and airier than Grandma pie, with a crispier bottom and signature cheese edges. Sicilian pizza is usually lighter on oil, less crispy, and uses different cheese and sauce techniques.
Troubleshooting Tips
- Dense crust? Ensure sufficient rising and proofing time. High hydration and full fermentation are crucial for air pockets.
- Stuck pizza? Use plenty of oil in the pan, and gently loosen edges with a spatula after baking.
- Soggy bottom? Bake lower in the oven, on a pizza stone or steel if available.
- Bitter, burnt edges? Watch carefully near the end; cheese on the very edge will crisp and darken, but test for taste and pull before burning.
Classic Toppings and Creative Twists
- Pepperoni: The archetype; layer under the cheese for the truest flavor.
- Vegetarian: Bell peppers, mushrooms, and black olives make excellent add-ins, but don’t overload—keep the spirit rustic.
- Deluxe: Try Italian sausage, roasted garlic, or sautéed onions for a gourmet take.
- Cheese Lovers: Blend brick, mozzarella, and provolone for complex flavor and plenty of stretch.
Step-by-Step Detroit-Style Pizza Recipe
- Make the dough: Mix flour, yeast, salt, water, and oil. Knead briefly. Let rise for 2 hours at room temp or up to 2 days in the fridge.
- Prepare the pan: Oil generously. Turn dough into pan, coat in oil, and stretch to edges. Let rest, covered, for 30 minutes; stretch again, then rest another 30 minutes while oven preheats and you make sauce.
- Simmer the sauce: Sauté garlic, stir in seasonings and tomatoes, simmer to reduce. Cool.
- Assemble: Top dough with pepperoni (if using), edge-to-edge cheese cubes, and thick stripes of sauce.
- Bake: Bake at 500–550°F until cheese is bubbly and golden, edges are very crispy, and crust is firm—12 to 15 minutes.
- Finish and serve: Let cool a few minutes, then remove from pan, slice, and enjoy with extra sauce if desired.
Pro Tips for Detroit-Style Perfection
- Use bread flour for optimal chewiness.
- Choose Wisconsin brick cheese if available; otherwise, blend mozzarella and Monterey Jack.
- Don’t skimp on pan oil; it creates the dependable crispy bottom.
- For best flavor, proof dough longer and colder—the fridge is your friend.
- Eat fresh: Leftovers are great, but nothing beats a slice enjoyed minutes out of the oven.
Summary
Detroit-style pizza celebrates Midwestern ingenuity with a cheesy, crunchy, fluffy experience no other pizza can replicate. With this guide, heavy pan, simple dough, and attention to layer order, you’ll have everything you need to channel classic Motor City flavor right in your kitchen.
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