Detroit-style pizza originated in Motor City, Michigan during the 1940s when auto workers started baking thick, rectangular pizzas in blue steel pans from the factories.
You know that moment when cheese hits hot steel and caramelizes into crispy, lacy edges?
That’s Detroit-style pizza.
And if you’ve never had it, you’re missing out on one of the most underrated pizza styles in America. Forget thin crust. Forget New York slices. This thick, rectangular pizza with its crispy, cheesy corners is about to become your new obsession.
I first tried Detroit-style pizza at a tiny spot in Michigan, and I was hooked after one bite. The edges were so crispy they almost shattered. The cheese was gooey and stretched for days. And that thick, airy dough? Pure heaven.
So I went home and figured out how to make it myself. And now I’m sharing it with you.
What Makes Detroit-Style Pizza Different
Detroit-style pizza isn’t just another pizza.
It’s baked in a rectangular pan (traditionally, auto workers used blue steel pans from factories). The cheese goes all the way to the edges, where it caramelizes against the pan and creates this incredible crispy, lacy crust that people literally fight over.
The sauce? It goes on top of the cheese. Not under it.
And the dough is thick, airy, and focaccia-like. It’s got this amazing texture that’s crispy on the outside and soft on the inside.
“Detroit-style pizza is characterized by its rectangular shape, thick and airy dough, crispy caramelized cheese edges (called ‘frico’), and sauce ladled on top after baking.” – Buddy’s Pizza, the birthplace of Detroit-style pizza since 1946
If you’ve been sleeping on Detroit pizza, this is your wake-up call.
What You’ll Need
Dough Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Bread flour | 3 cups (360g) | Creates chewy, airy texture |
| Instant yeast | 2¼ tsp (1 packet) | Makes dough rise |
| Sugar | 1 tablespoon | Feeds yeast, adds flavor |
| Salt | 1½ teaspoons | Enhances flavor |
| Warm water | 1 cup (240ml) | Activates yeast |
| Olive oil | 2 tablespoons + more | Creates crispy bottom |
Topping Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Brick cheese | 1 pound | Or 50/50 mozzarella/Monterey Jack |
| Pizza sauce | 1½ cups | Goes on top after baking |
| Parmesan cheese | ½ cup grated | Finishing touch |
| Pepperoni | Optional | Or your favorite toppings |
Pro Tips
Use the right pan. A 10×14-inch rectangular metal baking pan or Detroit-style pizza pan works best. The metal conducts heat better and gives you those crispy edges. Avoid glass dishes.
Don’t skimp on the cheese at the edges. Push that cheese all the way to the corners and edges of the pan. That’s where the magic happens. Those crispy, caramelized cheese corners are what Detroit-style pizza is all about.
Let the dough rise twice. The first rise develops flavor. The second rise (in the pan) creates that airy, focaccia-like texture. Don’t rush it.
Sauce goes on top. This isn’t a mistake. The sauce goes on after the cheese. It keeps the dough from getting soggy and creates those distinct stripes of red across the pizza.
Use brick cheese if you can find it. It’s a Wisconsin cheese with a buttery, mild flavor and melts beautifully. If you can’t find it, a 50/50 mix of mozzarella and Monterey Jack works great.
Tools You’ll Need
- 10×14-inch rectangular metal baking pan (or Detroit-style pizza pan)
- Large mixing bowl
- Measuring cups and spoons
- Kitchen towel or plastic wrap
- Wooden spoon or stand mixer with dough hook
- Spatula for removing pizza
How to Make Detroit-Style Pizza
Step 1: Make the Dough
Mix the flour, sugar, yeast, and salt in a large bowl.
Add the warm water and olive oil. Stir until a shaggy dough forms.
Knead the dough for 8-10 minutes by hand (or 5 minutes in a stand mixer with a dough hook) until it’s smooth and elastic. The dough should be slightly sticky but not wet.
Place the dough in a lightly oiled bowl. Cover with a kitchen towel and let it rise in a warm spot for 1-2 hours, until doubled in size.
Step 2: Prep the Pan
Coat your 10×14-inch pan generously with olive oil. Don’t be shy here.
You want about 2-3 tablespoons of oil coating the bottom and sides of the pan. This is what creates that crispy bottom crust on your Detroit-style pizza.
Step 3: Shape and Second Rise
Punch down the dough and transfer it to your oiled pan.
Gently stretch and press the dough to fit the pan. If it springs back, let it rest for 10 minutes and try again.
Once the dough is stretched to fit, cover the pan with a kitchen towel and let it rise for another 30-45 minutes. The dough should puff up and look airy.
Step 4: Add Toppings
Preheat your oven to 500°F (or as high as it goes).
Sprinkle the shredded brick cheese (or your mozzarella/Monterey Jack mix) evenly over the dough. Make sure you push the cheese all the way to the edges and corners of the pan. This is crucial for authentic Detroit-style pizza.
Add your toppings (pepperoni, sausage, veggies) on top of the cheese.
Step 5: Bake
Bake for 12-15 minutes, until the cheese is bubbling and the edges are golden brown and crispy.
The cheese at the edges should be caramelized and lacy.
Step 6: Add the Sauce
Remove the pizza from the oven.
Spoon the pizza sauce in three long stripes across the top of the pizza. You’re not covering the whole thing. Just three stripes.
Sprinkle the grated Parmesan over the sauce.
Return the pizza to the oven for another 2-3 minutes, just to warm the sauce.
Step 7: Serve
Let the pizza cool in the pan for 5 minutes. This helps the cheese set and makes it easier to remove.
Run a spatula around the edges to loosen the pizza. The crispy cheese edges should lift right out.
Cut into squares and serve hot.
Substitutions and Variations
Cheese Options
| Original | Substitute | Result |
|---|---|---|
| Brick cheese | 50/50 mozzarella + Monterey Jack | Close to authentic |
| Brick cheese | Mozzarella + white cheddar | Sharper flavor |
| Brick cheese | Provolone + mozzarella | Smokier taste |
Other Swaps
Make it vegetarian. Skip the meat and load it up with mushrooms, bell peppers, onions, and olives.
Try different sauces. Some people love a spicy tomato sauce or even a vodka sauce on their Detroit-style pizza.
Add fresh herbs. A sprinkle of fresh basil or oregano on top after baking is 🔥
Use whole wheat flour. Swap half the bread flour for whole wheat flour for a nuttier flavor.
Go gluten-free. Use a gluten-free flour blend, though the texture won’t be quite as airy.
Make-Ahead Tips
The dough can be made a day ahead. After the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate overnight. Let it come to room temperature before pressing it into the pan.
You can also freeze the dough after the first rise. Wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight before using.
Prep your toppings the night before. Shred the cheese, cook any meats, and chop veggies. Store everything in separate containers in the fridge.
Leftovers and Storage
Store leftover Detroit-style pizza in an airtight container in the fridge for up to 3 days.
To reheat, place slices in a skillet over medium heat for 3-4 minutes. This crisps up the bottom and makes the cheese melty again. Way better than the microwave.
You can also freeze cooked pizza for up to 2 months. Wrap slices individually in plastic wrap, then place them in a freezer bag. Reheat from frozen in a 375°F oven for 10-12 minutes.
Nutritional Breakdown
Per Slice (Based on 8 Slices)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 420 | 21% |
| Protein | 18g | 36% |
| Total Fat | 22g | 28% |
| Saturated Fat | 10g | 50% |
| Carbohydrates | 38g | 14% |
| Fiber | 2g | 7% |
| Sugar | 3g | – |
| Sodium | 680mg | 30% |
| Calcium | 320mg | 25% |
Note: Nutrition varies based on toppings and cheese used.
Pairing Suggestions for Detroit-Style Pizza
Beverages
- Cold Michigan lager or craft beer
- Iced tea with lemon
- Classic cola or root beer
- Red wine (Chianti or Sangiovese)
Sides
- Simple Caesar salad
- Crisp green salad with vinaigrette
- Garlic breadsticks
- Mozzarella sticks
- Antipasto platter
Complete Meal Ideas
Game Day Spread: Detroit-style pizza + buffalo wings + veggie platter + beer
Family Dinner: Detroit-style pizza + Caesar salad + garlic bread + Italian soda
Date Night: Detroit-style pizza + arugula salad + red wine + tiramisu
Time and Cost Breakdown
| Aspect | Details |
|---|---|
| Prep Time | 20 minutes |
| First Rise | 1-2 hours |
| Second Rise | 30-45 minutes |
| Baking Time | 15-18 minutes |
| Total Time | ~2.5-3 hours |
| Active Time | 35 minutes |
| Cost per Pizza | $8-12 |
| Servings | 6-8 people |
Common Mistakes to Avoid
Not using enough oil in the pan. This is how you get that crispy bottom. Don’t skimp.
Putting the sauce under the cheese. That’s not Detroit-style pizza. Sauce goes on top.
Using the wrong cheese. Low-moisture mozzarella alone doesn’t cut it. You need brick cheese or a good substitute.
Not pushing cheese to the edges. Those crispy cheese edges are the whole point.
Rushing the rise times. Good Detroit-style pizza takes time. Let that dough develop.
Using a glass pan. Metal conducts heat better and gives you crispier edges.
Expert Tips for Perfect Results
Pro tip: The secret to authentic Detroit-style pizza is the frico (caramelized cheese edges). To maximize this effect, use a metal pan and make sure cheese extends to every corner.
Oil the pan properly. Use your fingers to spread oil evenly across the bottom and up the sides. This prevents sticking and creates maximum crispiness.
Check your oven temperature. Most home ovens run 25 degrees cooler than the display. Use an oven thermometer for accuracy.
Let it rest. That 5-minute cooling period isn’t optional. It lets the cheese set so you can remove the pizza cleanly.
Reheat properly. Never microwave Detroit-style pizza. Use a skillet or oven to maintain that crispy texture.
FAQ About Detroit-Style Pizza
What pan should I use for Detroit-style pizza?
A 10×14-inch rectangular metal baking pan works best. You can also use a Detroit-style pizza pan (they’re designed for this). Avoid glass or ceramic dishes because they don’t conduct heat as well, and you won’t get those crispy edges.
Can I use all-purpose flour instead of bread flour?
You can, but bread flour gives you a better texture. It has more protein, which creates a chewier, airier crust. If you only have all-purpose flour, it’ll still work, just won’t be quite as fluffy.
Why does the sauce go on top of Detroit-style pizza?
In Detroit-style pizza, the sauce goes on top of the cheese to prevent the dough from getting soggy. It also creates that signature look with stripes of red sauce across the pizza. This technique was pioneered at Buddy’s Pizza in Detroit in 1946.
What if I can’t find brick cheese for my Detroit-style pizza?
No worries. Use a 50/50 mix of mozzarella and Monterey Jack. Some people also add a little white cheddar. It won’t be exactly the same, but it’ll still be delicious.
How do I get those crispy edges on Detroit-style pizza?
Push the cheese all the way to the edges and corners of the pan. When it bakes, the cheese will melt against the hot metal and caramelize into crispy, lacy edges. Also, use plenty of oil in the pan.
Can I make Detroit-style pizza dough ahead of time?
Yes! You can refrigerate the dough after the first rise for up to 24 hours. You can also freeze it for up to 3 months. Just let it come to room temperature before pressing it into the pan.
How long does it take to make Detroit-style pizza?
The total time is about 2.5-3 hours, but most of that is hands-off rise time. Active prep and cooking time is about 35 minutes.
Can I use a different shape pan for Detroit-style pizza?
Detroit-style pizza is traditionally rectangular, but you can use a 9×13-inch pan or even a cast iron skillet. Just adjust the baking time if you use a different size pan.
Is Detroit-style pizza healthier than other pizza styles?
Detroit-style pizza is higher in calories and fat due to the thick crust and generous cheese. However, it’s also more filling per slice. You can make it healthier by using whole wheat flour, reducing cheese, and loading up on veggie toppings.
What’s the difference between Detroit-style pizza and Sicilian pizza?
Both are thick and rectangular, but Detroit-style pizza has cheese that goes to the edges (creating crispy frico), uses brick cheese, and has sauce on top. Sicilian pizza typically has a softer crust, mozzarella, and sauce under the cheese.
Wrapping Up
Detroit-style pizza is one of those things you need to try at least once in your life.
Those crispy, caramelized cheese edges. That thick, airy dough. The sauce on top. It’s all so good.
And now that you know how to make it at home, you can have it anytime you want. No plane ticket to Michigan required.
The first time I made this at home, my kitchen smelled like a pizzeria. My husband walked in, took one look at those golden, crispy edges, and said it was better than the restaurant version we’d tried in Detroit.
So go ahead and make this Detroit-style pizza. Your taste buds will thank you.
And when you do, come back and leave a comment. I wanna know how it turned out and if you’re as obsessed with those crispy edges as I am. 🍕
