🍕“Crispy Edges, Cheesy Corners, & That Sauce on Top – Welcome to Detroit Pizza Heaven!”
Let me tell you something straight from the heart (and the oven): Detroit-style pizza is not just a pizza. It’s an obsession. A crispy, cheesy, sauce-drenched obsession. And once you’ve tasted it fresh out of the pan, with those golden caramelized edges and gooey cheese melting into thick pillowy dough, you’ll never look at regular pizza the same way again.
I spent months perfecting this recipe. Seriously. Burnt crusts, underbaked centers, floppy slices – I’ve made every mistake so you don’t have to. What you’re getting here isn’t just a pizza recipe. It’s a battle-tested, foolproof, flavor-packed blueprint for Detroit-style pizza glory.
Let’s dive in and make Motor City magic happen in your home kitchen.
🍽️ Ingredients Table – Everything You Need
| Ingredient | Quantity |
|---|---|
| Bread flour | 3 cups (360g) |
| Warm water (not hot!) | 1 cup (240ml) |
| Instant yeast | 2¼ tsp (1 packet) |
| Sugar | 1 tsp |
| Salt | 1½ tsp |
| Olive oil | 2 tbsp (plus more for pan) |
| Low-moisture mozzarella cheese | 2½ cups, grated |
| Monterey Jack or Brick cheese | 1½ cups, grated |
| Crushed San Marzano tomatoes | 1 can (14 oz) |
| Garlic (minced) | 2 cloves |
| Dried oregano | 1 tsp |
| Red pepper flakes (optional) | To taste |
| Salt + pepper (for sauce) | To taste |
Optional toppings: Pepperoni, sausage, mushrooms, green peppers, jalapeños, etc.
🍞 Let’s Talk Dough: Thick, Airy & Golden-Brown
Detroit pizza dough isn’t your average thin crust. It’s fluffy yet structured, crispy at the base, and slightly chewy — kind of like focaccia but built for holding a load of cheese and toppings. Here’s how we do it:
👨🍳 Step-by-Step Instructions
🔥 Step 1: Make the Dough (Allow 6–24 hours)
Ingredients: Bread flour, water, yeast, sugar, salt, olive oil
- In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes till foamy.
- Add in flour and salt. Mix with a spatula or dough hook.
- Add olive oil and knead for about 6–8 minutes (or 10 minutes by hand) until dough is smooth and slightly tacky.
- Oil your hands and form dough into a ball. Transfer it to a clean oiled bowl, cover with plastic wrap, and let it rise for 2 hours or until doubled.
Want more flavor? Let it slow-rise in the fridge for up to 24 hours. Game-changer.
🧈 Step 2: Prep the Pan Like a Pro
You’ll need a rectangular Detroit-style pizza pan (traditional is 10×14 inch), but a 9×13 steel or aluminum pan works fine too.
- Grease the pan generously with olive oil — especially the corners and edges. That oil = crispy, golden crust.
- Punch down the dough and press it into the pan. It won’t stretch all the way at first — let it rest 10 mins, then stretch again.
Pro tip: Don’t force it. Dough likes to chill before behaving. Give it time.
🧀 Step 3: The Cheese Layer (Yes, Before Sauce!)
Detroit-style pizza is unique because the cheese goes directly on the dough — all the way to the edges. That’s what gives those beautiful crispy cheese walls.
- Mix mozzarella and brick (or Monterey Jack) cheese.
- Spread cheese edge to edge — especially into the corners. That’s where the magic happens. 🔥
🍖 Step 4: Add Toppings (Optional But Highly Recommended)
Add your favorite toppings now — under the sauce.
Classic pick: Pepperoni under the cheese (yep, it crisps up beautifully and infuses the dough with flavor). But feel free to get creative.
🍅 Step 5: That Signature Sauce on Top
Detroit pizza doesn’t drown in sauce — it stripes it. You add thick lines of tomato sauce over the cheese either before or after baking (I love doing it after for that contrast).
Quick Homemade Sauce:
- In a small saucepan, sauté garlic in olive oil.
- Add crushed tomatoes, oregano, salt, pepper, and a pinch of sugar.
- Simmer 15–20 minutes till thick.
Once the pizza is baked, spoon warm sauce over in two or three thick stripes. Iconic look. Incredible flavor.
🔥 Step 6: Bake It Hot & Fast
Preheat your oven to 500°F (260°C) for at least 30 minutes (use a pizza stone or steel if you have one).
Place the pan on the lowest rack — that’s where you get that deep, crispy base.
Bake for 12–15 minutes until:
- Cheese is golden and bubbly
- Edges are dark and caramelized
- Crust pulls clean from the pan
Let it rest 5 minutes, loosen with a spatula, and slide that slab of heaven onto a cutting board.
Slice it into thick rectangles and just listen to that crispy crunch.
🧠 Tips & Tricks for Perfect Detroit Pizza
✅ Use Bread Flour – It gives the dough more structure and chew.
✅ Pan is Everything – Traditional blue steel pans caramelize cheese best, but any heavy, high-sided metal pan works.
✅ Edge Cheese = Corner Gold – Push that cheese to every edge. It’s the signature move.
✅ Cold Ferment = Big Flavor – Dough that rests overnight in the fridge develops that deep pizza-shop taste.
✅ Don’t Skip the Oil – Oil not only prevents sticking but creates that irresistible fried crust.
✅ No Sauce Flooding – Sauce stripes = balance. Don’t drown your pizza.
❓FAQ – Everything You Wanted to Ask About Detroit-Style Pizza
Q: What makes Detroit pizza different from regular pizza?
👉 Detroit-style pizza is deep-dish, baked in a rectangular pan, has crispy caramelized cheese edges, and sauce on top of the cheese instead of underneath.
Q: Can I make this without brick cheese?
👉 Yes! Brick cheese can be hard to find, but a mix of mozzarella + Monterey Jack or white cheddar is a great substitute.
Q: What if I don’t have a Detroit-style pan?
👉 Use a well-oiled 9×13-inch metal baking pan (not glass). Cast iron also works in a pinch.
Q: Can I freeze this pizza?
👉 Yep. Freeze slices after baking. Reheat in a 375°F oven for 10–12 minutes and it’s almost as good as fresh.
Q: Can I make a vegetarian Detroit pizza?
👉 Absolutely! Load it with sautéed mushrooms, onions, bell peppers, olives, jalapeños — whatever you love.
❤️ Final Thoughts – A Pizza Worth Every Bite (and Minute)
Listen, I’ve baked more pizzas than I can count. But Detroit-style pizza? That one hits different. There’s something ridiculously satisfying about that thick, airy dough with crispy edges and melty cheese corners that practically beg you to devour them.
And when you bite into that warm rectangle — the contrast of crust, gooey cheese, spicy toppings, and sweet-tangy sauce — it’s electric. It’s comfort food and celebration food all in one pan.
So don’t rush it. Let the dough rest, let the edges brown, and pour your foodie heart into it. This isn’t just pizza. This is a whole experience. Motor City, meet your new home kitchen.
See Also: Buffalo Chicken Pizza Recipe – Spicy, Saucy & Totally Irresistible!
