Detroit-Style Pizza: The Ultimate Guide to a Motor City Classic
Crisp-edged squares reveal a tender crumb and gooey cheese for a memorable pie night.
Few regional foods have risen to fame as swiftly as Detroit-style pizza. With its signature light, airy-yet-thick crust, caramelized cheesy edges, and bold red racing stripes of tomato sauce, Detroit’s iconic pie stands out among American pizza styles. It brings together nostalgia, creativity, and irresistible flavor in every bite. If you’re looking to master Detroit-style pizza at home, embrace its history, technique, and unique qualities with this detailed guide.
What Is Detroit-Style Pizza?
Detroit-style pizza isn’t just a variation of deep-dish—it’s a celebration of blue-collar innovation and Midwest hospitality. Unlike New York’s thin, foldable slices or Chicago’s saucy deep-dish pies, Detroit-style pizza is baked in a rectangular pan, boasts a golden, crisp crust, and sports generous cubes of cheese from edge to edge, topped with bold red stripes of tomato sauce added after baking.
- Shape: Always rectangular, typically 10×8 or 14×10 inches.
- Crust: Soft, fluffy, but with a crispy, almost fried bottom and sides thanks to ample olive oil and baking technique.
- Cheese: Traditionally Wisconsin brick cheese; mozzarella and Monterey jack are common alternates.
- Sauce: Applied in signature racing stripes after baking, not before.
- Pan: Originally repurposed automotive steel pans from Detroit’s auto plants, now dark, seasoned aluminum pans specialized for this pie.
Recent years have seen Detroit-style pizza surge in popularity, from Motor City’s streets to home kitchens and pizzerias nationwide, thanks to its winning mix of texture and flavor.
A Brief History of Detroit-Style Pizza
The origins of Detroit-style pizza are closely tied to the city’s legendary automotive industry. Back in 1946, at Buddy’s Rendezvous (now known simply as Buddy’s Pizza), chefs began making pizza in heavy blue steel pans originally intended for holding auto parts. These pans imparted the pizza’s famous crispy edge and deep golden crust, which remains essential to this day.
The legacy soon spread across Detroit—Loui’s, Cloverleaf, and other Motor City pizzerias opened, refining the style further. Nowadays, Detroit-style pizza enjoys nationwide fame as a rival to Chicago and New York classics, and inspires countless at-home pizza nights and DIY recreations.
The Importance of the Pan
Unlike traditional round pans, Detroit-style pizza depends on its rectangular, dark aluminum or steel baking pan. The design is not a gimmick; the pan delivers:
- Caramelized, crunchy edges from direct contact of cheese and dough with the hot surface.
- A light, airy interior created by the dough’s relaxed rise and high-hydration recipe.
- Even baking, resulting in that perfect crunchy-on-the-outside, tender-on-the-inside texture.
Don’t have a Detroit pizza pan? A dark, nonstick 13-by-9 inch cake pan works beautifully at home. Just avoid glass or light-colored pans, as they don’t crisp the crust as effectively.
Detroit-Style Pizza Ingredients
Detroit-style pizza is deliciously simple, requiring only a handful of classic ingredients:
- 1 tsp. active dry yeast
- 1 tsp. granulated sugar
- 1 cup warm water (90-100°F)
- 2 1/2 cups all-purpose flour
- 7 Tbsp. olive oil, divided
- 1 1/2 tsp. kosher salt
- 8 oz. Monterey jack cheese, cut into 1/2-inch cubes
- 8 oz. mozzarella cheese, cut into 1/2-inch cubes
- 1 1/2 cups homemade pizza sauce
Tip: If available, substitute the mozzarella and Monterey jack with classic Wisconsin brick cheese for authentic flavor and a meltier, richer experience.
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How to Make Detroit-Style Pizza: Step-by-Step
Treat baking Detroit-style pizza less like a challenge and more like a joy—the dough is easy (no stretching or tossing required), and the method is forgiving thanks to its generous oil and loose, proofed texture.
Step 1: Make the Dough
- Sprinkle yeast and sugar over warm water in the bowl of a stand mixer. Whisk, then let sit for 5 minutes until bubbles form.
- Add flour, 2 Tbsp olive oil, and salt. Mix with the dough hook on low until dough begins to form (about 2 minutes). Scrape the bowl as needed.
- Increase mixer to medium-low, knead dough until well incorporated (2-3 more minutes).
The dough should feel soft, light, and slightly sticky.
Step 2: First Rise
- Drizzle 1 Tbsp olive oil over dough and down sides of bowl. Use a spatula to flip and coat dough.
- Cover bowl with plastic wrap. Let dough rise in a warm area for about 1 hour until well expanded and airy. Optionally, refrigerate dough for up to 2 days for future use.
Step 3: Pan Prep and Shaping
- Pour remaining 1/4 cup olive oil into a dark 13-by-9 inch baking pan (or Detroit-style pizza pan). Spread oil evenly along bottom and sides.
- Transfer dough to prepared pan, flipping once to coat all sides.
- Use your fingers to gently press dough into pan. If dough resists or shrinks back, cover with plastic wrap and let rest for 10 minutes, then continue pressing. The dough should cover the bottom and reach right to the edges.
Step 4: Proof the Dough
- Once shaped in the pan, cover dough and allow to proof for 1 hour and 30 minutes in a warm spot. If using cold, refrigerated dough, extend proof by another 30–60 minutes.
Step 5: Preheat the Oven
- About 45 minutes before the end of proofing, preheat oven to 475°F. Position one oven rack at the bottom of the oven to ensure a properly crisp base.
Step 6: Top and Bake
- Scatter mozzarella and Monterey jack cheese cubes over the fully-proofed dough, ensuring cheese nestles right between crust and pan for extra-crispy edges.
- Spoon pizza sauce in three long stripes the length of the pizza on top of the cheese. This signature look prevents soggy dough and gives flavor in every bite.
- Bake on the bottom rack until cheese is golden and bubbling and the crust is deeply golden brown—15 to 18 minutes. Watch closely during the last 2–3 minutes.
Step 7: Cooling and Serving
- Transfer pan to a wire rack. Run a knife or offset spatula around the pan to loosen the crunchy edges.
- Let pizza cool for 5 minutes, then carefully remove and transfer to a wire rack or cutting board.
- Cut into rectangles and serve hot, enjoying the full contrast of crunchy edges, fluffy dough, molten cheese, and bold sauce.
Tips and Tricks for Detroit-Style Pizza Success
- The oil matters: Generous olive oil in the pan is non-negotiable for authentic texture and flavor.
- Cheese placement: Always push cheese cubes to the very edge for that signature crispy caramelized crust.
- The right pan: Dark metal ensures the bottom crisps up without burning.
- Proofing time: Give the dough time; skipping or rushing this stage leads to a dense, less airy pizza.
- The sauce: Adding after cheese and before baking keeps the crust from becoming soggy.
- Cooling slightly: Five minutes before slicing helps set the cheese and makes serving easier.
Don’t be afraid to experiment with toppings—crisped pepperoni, spicy sausage, or roasted vegetables all sit beautifully atop this style of pie. But remember, simple perfection is part of Detroit’s enduring charm.
How Detroit-Style Pizza Compares to Other Pizzas
| Style | Shape & Pan | Crust | Cheese | Sauce Application |
|---|---|---|---|---|
| Detroit | Rectangular, deep | Airy, thick, extra crispy edges | Edge-to-edge, cubed | On top, in stripes |
| New York | Round, thin pan or stone | Thin, chewy | Low-moisture mozzarella, shredded | Below cheese, evenly spread |
| Chicago Deep Dish | Round, high-sided skillet | Thick, pastry-like, buttery | Sliced mozzarella layered under sauce | On top, covering entire pizza |
Serving Suggestions and Variations
- Classic toppings: Crisped pepperoni, green peppers, sautéed onions, or mushrooms.
- Regional twist: Try crumbled hot Italian sausage or pickled jalapeños for an extra kick.
- Homemade pizza night: Serve Detroit-style pizza cut into squares, with a simple salad and perhaps garlic knots or minicalzones on the side.
For the ultimate Motor City night in, host a pizza party with other favorite styles: New York thin crust, French bread pizza for quick bites, or even breakfast pizza to turn leftovers into a morning treat.
Frequently Asked Questions (FAQs)
What makes Detroit-style pizza unique?
Detroit-style pizza stands out for its rectangular shape, fluffy-yet-crispy crust, caramelized cheese edges, and tomato sauce racing stripes on top. The dark baking pan and cheese placement are key to its character.
Can I make Detroit-style pizza without a special pan?
Absolutely. Use a dark, nonstick 13×9-inch cake pan, but avoid glass or light metal pans, as they won’t crisp the edges as well.
What is the best cheese for Detroit-style pizza?
Traditionally, Wisconsin brick cheese is preferred, but cubed whole-milk mozzarella mixed with Monterey jack gives fantastic results if brick cheese is unavailable.
How do I prevent the dough from shrinking when shaping?
If the dough resists stretching, let it rest for 10 minutes covered before continuing. This relaxes the gluten so it presses evenly to the pan edges.
Can I prepare the dough ahead of time?
Yes. After the initial rise, refrigerate the dough for up to 2 days. Let it come to room temperature and proof accordingly before baking.
Final Thoughts: Why Detroit-Style Is a Pizza Lover’s Dream
With its crowd-pleasing crust, gooey caramelized cheese, and zesty sauce, Detroit-style pizza offers unbeatable comfort with a Motor City twist. Easy to make at home with basic ingredients and simple tools, it brings the best of American pizza culture to any kitchen. Whether you’re a purist or an adventurous pizza chef, give this iconic pizza a delicious place at the table—and prepare for it to become a new favorite.
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