Detroit Pizza Recipes – Crispy, Cheesy, Authentic & Easy to Make at Home

If you’ve never sunk your teeth into a real Detroit-style pizza, let me warn you — once you do, there’s no going back. That golden, buttery crust. The caramelized edge of cheese that clings to the pan. The tangy sauce that’s ladled on top instead of buried underneath. This is pizza in its most unapologetic, indulgent form.

Now, I’ve been baking pizzas for years — from classic Neapolitan to thin and crispy Roman — but Detroit pizza? Oh, that’s a different beast. It’s the kind of pizza that makes your kitchen smell like a pizzeria in full swing. It’s a little messy, wonderfully cheesy, and dangerously addictive.

And here’s the best part — you don’t need to live in Michigan or own a fancy commercial oven to make it. With the right dough, the perfect cheese blend, and a trusty rectangular pan, you can whip up Motor City magic right at home.

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Why Detroit-Style Pizza Is Special

Detroit pizza was born in the 1940s when Gus Guerra, owner of Buddy’s Rendezvous, decided to bake pizza in blue steel automotive pans. These pans were originally used in car factories — talk about industrial strength for industrial flavor! The high walls and dark metal gave the crust that signature crispy bottom and caramelized cheese edges.

What sets Detroit pizza apart:

• Shape: Rectangular, baked in a deep, well-seasoned pan.
• Crust: Thick but airy inside, crunchy outside.
• Cheese: Traditionally Wisconsin brick cheese, spread edge-to-edge.
• Sauce: Placed in bold stripes or dollops on top after baking.
• Toppings: Classic pepperoni curls into crispy cups, but anything goes.

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Ingredients & Measurements

Ingredient	Quantity
Bread flour	3 cups (360g)
Instant yeast	2 ¼ tsp (7g)
Warm water	1 ¼ cups (300ml)
Olive oil	3 tbsp (plus extra for pan)
Salt	1 ½ tsp
Sugar	1 tsp
Wisconsin brick cheese*	12 oz (340g), cubed
Pepperoni	20–25 slices
Pizza sauce (homemade or store-bought)	1 ½ cups
Optional toppings	Mushrooms, onions, green peppers

*If you can’t find brick cheese, use a mix of mozzarella and mild cheddar.

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Step-by-Step Instructions

1. Make the Dough

1. In a large bowl, whisk the warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
2. Add flour, salt, and olive oil. Mix until a shaggy dough forms.
3. Knead by hand (or in a stand mixer) for about 7–8 minutes until smooth and elastic.
4. Lightly oil a bowl, place dough inside, cover, and let it rise for 2–3 hours until doubled.

2. Prepare the Pan

Detroit pizza loves a well-oiled pan. Use 2–3 tablespoons of olive oil to coat the bottom and sides generously. This is what gives you that fried, crispy crust.

3. Shape the Dough

Once risen, gently stretch the dough to fit your rectangular pan (around 10×14 inches). Don’t force it; if it resists, let it rest for 10 minutes and try again.

4. Add Cheese & Toppings

Scatter cubed cheese all the way to the edges. Let it touch the pan — that’s where the magic happens. Add your pepperoni or toppings of choice.

5. Bake the Pizza

Preheat your oven to 500°F (260°C). Place the pan on the lowest rack and bake for 12–15 minutes, or until the cheese is bubbling and edges are caramelized.

6. Add the Sauce

Detroit pizza is unique because the sauce goes on after baking. Spoon warm sauce over the top in two bold stripes or random dollops.

7. Slice & Serve

Loosen the edges with a spatula, lift the pizza out, and slice into squares. Enjoy while the cheese still stretches like molten gold.

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Pro Tips for the Perfect Detroit Pizza

• Don’t skimp on oil — it’s essential for that fried-bottom crust.
• Use cubed cheese instead of shredded — it melts more evenly and caramelizes better.
• Preheat your pan for an extra crispy base.
• Try cup-and-char pepperoni for those iconic curled, crispy edges.
• Let the dough rest overnight in the fridge for deeper flavor.

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FAQs

Q: Can I make Detroit pizza without a special pan?
Yes! Use a 9×13 metal cake pan or a cast iron skillet. Avoid glass pans — they won’t crisp the crust as well.

Q: What is Wisconsin brick cheese, and can I substitute it?
It’s a mild, buttery cheese that melts beautifully. If you can’t find it, mix low-moisture mozzarella with mild cheddar.

Q: Can I freeze the dough?
Absolutely. Freeze after the first rise. Thaw overnight in the fridge before using.

Q: Why is the sauce added after baking?
It keeps the crust from getting soggy and lets the cheese caramelize directly against the pan.

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Final Thoughts

Making Detroit pizza at home feels like breaking the rules — in the best way possible. It’s bold, indulgent, and doesn’t pretend to be “light.” This is the pizza you make when you want to impress your friends, spoil your family, or simply treat yourself after a long week.

Once you pull that bubbling, caramelized masterpiece out of the oven and slice into the golden crust, you’ll understand why Detroit pizza has a cult following.

So grab that pan, cube your cheese, and let’s bring a taste of Motor City to your kitchen tonight.

See Also: Crispy Pizza Crust Recipe – The Secret to Perfectly Golden, Crunchy Pizza Every Time