Detroit Style Pizza Recipes – The Crispy, Cheesy Comfort Food You’ll Crave Again and Again
Introduction
Let’s be honest—when it comes to pizza, every region swears theirs is the best. New York brags about its foldable slices. Chicago boasts its deep dish. But then there’s Detroit. Oh, Detroit. This city gifted us a style of pizza so unique, so unapologetically bold, that once you taste it, you’ll wonder why you ever settled for anything less.
I’m talking about the Detroit style pizza—rectangular, thick yet airy, with cheese that caramelizes into a golden crust along the pan’s edges. It’s crispy, chewy, cheesy, saucy perfection. And the best part? You don’t need to fly to Michigan to enjoy it. With the right pan, a little patience, and my tried-and-true method, you can bring that Motor City magic straight to your kitchen.
Today, I’ll walk you through one of my favorite Detroit style pizza recipes—a foolproof guide I’ve perfected after years of experimenting. I’ll give you all the secrets, step-by-step instructions, and even some pro tips that’ll make your homemade version taste like it came from Buddy’s or Cloverleaf.
So grab your apron, because this isn’t just pizza. This is comfort food with a capital C.
Ingredients & Measurements
Here’s what you’ll need to make authentic Detroit-style pizza at home.
| Ingredient | Measurement | Notes |
|---|---|---|
| Bread flour | 3 ½ cups | Stronger gluten structure = airy crust |
| Warm water | 1 ¼ cups | About 105–110°F |
| Active dry yeast | 2 ¼ tsp (1 packet) | Fresh and bubbly |
| Sugar | 1 tbsp | To feed the yeast |
| Salt | 2 tsp | For balance |
| Olive oil | 2 tbsp (plus extra for pan) | Richness & crust crispiness |
| Wisconsin brick cheese | 12 oz (cubed) | Traditional, but mozzarella works too |
| Low-moisture mozzarella | 8 oz (shredded) | Melty goodness |
| Pepperoni | 20–25 slices | Classic topping |
| Crushed tomatoes | 2 cans (28 oz each) | For sauce |
| Garlic | 3 cloves, minced | Flavor base |
| Dried oregano | 2 tsp | Italian staple |
| Dried basil | 1 tsp | Sweet aroma |
| Red pepper flakes | ½ tsp | Optional heat |
| Salt & black pepper | To taste | Adjust as needed |
| Parmesan cheese | ½ cup (grated) | For finishing |
Step-by-Step Instructions
Step 1: Make the Dough
Detroit style pizza dough is light, airy, and a little sticky. That’s what gives it its pillowy interior and crispy bottom.
- In a mixing bowl, combine warm water, sugar, and yeast. Let it sit 5–10 minutes until foamy.
- Add bread flour, salt, and olive oil. Mix until shaggy dough forms.
- Knead (by hand or stand mixer) for 8–10 minutes until smooth and elastic. The dough will be tacky—that’s good!
- Place in a lightly oiled bowl, cover, and let rise 2–3 hours until doubled in size.
Step 2: Make the Sauce
The sauce for Detroit pizza is robust and chunky—it’s spooned on top of the cheese in racing stripes.
- Heat olive oil in a saucepan. Add garlic, cook until fragrant.
- Stir in crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper.
- Simmer uncovered 20–25 minutes until thick. Adjust seasoning as needed.
Step 3: Prep the Pan & Dough
Detroit pizza needs a rectangular steel pan (10×14 is traditional). But a cast iron or cake pan will work too.
- Generously oil the pan—this ensures crispy edges.
- Punch down risen dough and stretch it gently into the pan, corner to corner.
- Cover and let rest for 30–45 minutes for a final proof.
Step 4: Layer the Cheese & Toppings
Here’s where Detroit shines. The cheese goes right to the edges, caramelizing into that iconic golden crown.
- Cube Wisconsin brick cheese and scatter across dough, making sure cheese touches all four edges.
- Add shredded mozzarella for extra melt factor.
- Lay pepperoni slices across the top (classic style = edge-to-edge pepperoni).
Step 5: Add the Sauce
Unlike most pizzas, Detroit-style sauce is ladled last, in bold racing stripes across the cheese.
- Spoon hot tomato sauce in three thick lines across the pizza (lengthwise).
- Don’t spread it—Detroit pizza wears its sauce proudly in stripes.
Step 6: Bake to Perfection
- Preheat oven to 500°F (260°C). Place a baking stone inside if you have one.
- Bake pizza for 13–15 minutes until edges are caramelized and crust is deep golden brown.
- Let rest 5 minutes before lifting out with a spatula. Slice into squares.
Tips & Tricks for Authentic Detroit Pizza
- Use the right cheese. Wisconsin brick cheese is the holy grail. Can’t find it? Blend mozzarella with Monterey Jack or mild cheddar.
- Oil generously. The oil on the pan is what gives you that golden, fried-like crust.
- Don’t rush the dough. The long rise = airy interior. Trust the process.
- Cheese to the edge. Always. This is what gives you those caramelized cheese walls.
- Let it rest before slicing. It holds structure and prevents burnt tongues.
Variations of Detroit Style Pizza Recipes
The beauty of this style? It’s endlessly adaptable. Try these variations once you’ve mastered the classic:
- Meat Lover’s Detroit Pizza – sausage, bacon, and pepperoni, all in one glorious pie.
- Veggie Detroit Pizza – mushrooms, bell peppers, onions, and spinach under those sauce stripes.
- BBQ Chicken Detroit Pizza – swap tomato sauce for BBQ, top with chicken, onions, and cheddar.
- Four Cheese Detroit Pizza – mozzarella, fontina, gorgonzola, and Parmesan for indulgent cheese lovers.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
Yes! Refrigerate overnight. Cold fermentation develops deeper flavor.
Q: Can I use mozzarella instead of brick cheese?
You can, but brick cheese is the soul of Detroit pizza. If unavailable, mix mozzarella with Monterey Jack.
Q: Why does the sauce go on top?
Because Detroit pizza flips tradition. It keeps cheese from burning and creates bold tomato flavor in every bite.
Q: What pan is best for Detroit pizza?
A blue steel Detroit-style pan is traditional. If not, use a cast iron skillet or heavy rectangular pan.
Q: Can I freeze leftovers?
Absolutely. Wrap slices tightly, freeze, and reheat in oven at 375°F until hot.
Final Thoughts
There’s something magical about Detroit style pizza recipes. The dough—light yet sturdy. The cheese—melting into the edges like golden lace. The sauce—bold, chunky, unapologetic. It’s not just pizza, it’s an experience.
And the best part? Once you’ve made this at home, you’ll realize how easy it is to recreate that crispy-cheesy Detroit magic any time the craving strikes.
So next time you want to wow your family or simply treat yourself, skip delivery. Grab your pan, your cheese, and your love for good food. Because nothing—and I mean nothing—tastes quite like homemade Detroit-style pizza fresh from the oven.
One bite, and you’ll understand why this Motor City masterpiece has taken the pizza world by storm.
See Also: Deep Dish Chicago Pizza Recipe – Authentic Homemade Guide
