Detroit Style Pizza Recipe in 8 Steps for Ultimate Crunch

A rectangular slice of Detroit style pizza, with a crackly, caramelized cheese crust, a tall airy crumb, and bold stripes of tomato sauce on top, is the kind of pan pizza that makes people go quiet at the table. This Detroit style pizza bakes in a home oven, in a regular pan, and tastes like it came from a corner pizzeria.

My first attempts were pale and heavy. The crust turned gummy, the cheese never reached the edges, and the bottom stuck to the pan. After six test bakes, three fixes made the difference: a very wet dough, a generous pour of olive oil in the pan, and cheese pushed all the way to the walls.

What makes this version different is the method. The dough is mixed with a spoon, rests on its own, and needs no kneading. Cubes of Monterey Jack melt into a lacy, golden crown along the sides, and the sauce goes on top of the cheese, so the crumb stays crisp underneath. My brother, who orders delivery every Friday, took two slices home and texted me for the recipe.

Why You’ll Love This Detroit Style Pizza Recipe

• Crackly, caramelized cheese crust that fries along the pan walls into a lacy golden crown
• Airy, focaccia like crumb from a wet dough that needs no kneading
• Crisp bottom from olive oil in the pan and a preheated baking sheet
• Make ahead friendly, since the dough can rest in the fridge for up to 24 hours
• Easy to serve a crowd, with 8 generous rectangles from one 9 by 13 inch pan
• Easy to customize, with spicy, vegetarian, and white pizza versions

Quick Information

• Prep Time: 25 minutes
• Rise Time: 1 hour 40 minutes
• Cook Time: 12 to 15 minutes
• Cool Time: 5 minutes
• Total Time: About 2 hours 25 minutes, mostly hands off
• Servings: 8
• Difficulty: Medium
• Calories: 415 per serving
• Important Tool: A 9 by 13 inch dark metal baking pan, 2 inches deep
• Best For: Pizza night, game day, weekend dinners, or parties
• Course: Main Course
• Cuisine: American
• Category: Main Dishes

Nutrition Information

• Calories: 415
• Protein: 18g
• Carbohydrates: 33g
• Fat: 23g
• Fiber: 2g
• Sugar: 4g
• Sodium: 960mg
• Serving Size: 1 rectangular slice (about 1/8 of the pizza)
• Servings Per Recipe: 8

This Detroit style pizza is a hearty meal, with most of the calories coming from the cheese, olive oil, and pepperoni. A slice with a big green salad makes a balanced dinner, and skipping the pepperoni trims about 50 calories per slice.

Nutrition information is an estimate calculated from standard ingredient values and will vary based on specific brands and portion sizes used.

Ingredients

For the Pizza Dough

• 2 1/2 cups (320g) bread flour
• 1 1/4 teaspoons (4g) instant yeast
• 1 1/2 teaspoons (8g) fine salt
• 1 teaspoon granulated sugar
• 1 cup (240ml) lukewarm water, about 90°F
• 2 tablespoons (30ml) extra virgin olive oil

For the Pan

• 3 tablespoons (45ml) extra virgin olive oil

For the Cheese and Toppings

• 8 ounces (225g) Monterey Jack cheese, cut into 1/2 inch cubes
• 4 ounces (115g) low moisture mozzarella, shredded
• 3 ounces (85g) beef pepperoni slices, optional

For the Detroit Style Sauce

• 1 can (15 ounces, 425g) crushed tomatoes
• 1 clove garlic, grated
• 1 teaspoon dried oregano
• 1/2 teaspoon fine salt
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon red pepper flakes, optional
• 1 tablespoon extra virgin olive oil

For Finishing

• Fresh basil leaves

Ingredient Notes: Bread flour has more protein than all purpose flour, so it gives a chewier, taller crumb. I tested this with King Arthur bread flour and Cento crushed tomatoes, and both gave a bakery style texture and a bright sauce. Monterey Jack stands in for traditional Wisconsin brick cheese, because it melts well and browns into a lacy edge.

Tip: Cut the cheese into cubes, not shreds. Cubes sink into the dough and reach the pan walls, and that contact is what fries the edges crisp.

Equipment Needed

• 9 by 13 inch dark metal baking pan, 2 inches deep: browns the base and fries the crust in oil
• Baking steel or heavy baking sheet: preheats on the lowest rack and blasts heat into the pan
• Silicone spatula: mixes the sticky dough with no kneading
• Thin metal spatula: loosens the cheese edges and lifts the pizza out in one piece
• Instant read thermometer: checks the water at 90°F so the yeast wakes up gently
• Wire rack: keeps the bottom crisp while the pizza cools

Practical Tip: Use a dark metal pan, not glass or ceramic. Dark metal heats fast and browns the base, while glass stays pale and makes the pizza stick.

Preparation

Measure the water with a thermometer, since water above 110°F can kill the yeast. Cube the Monterey Jack, shred the mozzarella, and keep both in the fridge until you assemble the pizza.

Stir the sauce ingredients in a small bowl and set it aside. Place a baking steel or heavy baking sheet on the lowest oven rack, and have the olive oil, spatulas, and wire rack within reach.

Step by Step Instructions

1. Mix the dough. Stir the flour, yeast, salt, and sugar in a large bowl, then add the water and 2 tablespoons of oil. Mix with a silicone spatula until no dry flour remains and the dough looks shaggy and sticky.
2. Let it rise. Cover the bowl and rest the dough at room temperature for 1 hour, until doubled and bubbly on top. Fold the dough over itself 4 times after the first 30 minutes.
3. Oil the pan and shape. Pour 3 tablespoons of oil into the pan, then scrape in the dough and turn it once to coat. Press it gently toward the corners with oiled fingertips.
   Chef’s Note: If the dough springs back, rest it for 10 minutes and press again.
4. Rest in the pan. Cover the pan and rest for 30 to 40 minutes, until the dough fills the corners and looks puffy. Preheat the oven to 500°F (260°C) with the baking sheet inside during the last 20 minutes.
5. Add the cheese. Press the Monterey Jack cubes into the dough, starting at the edges so the cheese touches all four walls of the pan. Scatter the mozzarella and pepperoni over the middle.
   Chef’s Note: The cheese against the pan walls turns into the crisp, caramelized crown.
6. Add the sauce and bake. Spoon about 3/4 cup of the sauce in 2 or 3 stripes over the cheese, leaving the edges bare. Reserve the remaining sauce for serving. Set the pan on the hot sheet and bake at 500°F for 12 to 15 minutes, until the cheese edge is dark mahogany and the top bubbles.
7. Loosen the edges. Cool the pizza in the pan for 3 minutes, then run a thin metal spatula around all four edges. The cheese crust should release in one lacy piece.
   Chef’s Note: Loosen all four sides before lifting to keep the cheese edges intact.
8. Lift and serve. Slide the spatula under the pizza, lift it onto a wire rack, and cool for 2 minutes. Top with basil, cut into 8 rectangles, and serve right away.

Expert Tips & Tricks

• Push the cheese to the walls. A gap between cheese and pan means no frico crown, so tuck cubes all the way into the corners.
• Learn from my mistake. I once baked this in a glass dish with only a teaspoon of oil, and the bottom stayed pale and welded itself to the pan. A dark metal pan and 3 tablespoons of oil fixed it.
• Use plenty of oil. The oil fries the underside of the crust, which gives you a crisp, golden base and an easy release.
• Handle the dough gently. Pressing, not rolling, keeps the bubbles in the dough and gives you an airy crumb.
• Make ahead. Mix the dough, cover it, and refrigerate for up to 24 hours, then bring it to room temperature for 1 hour before pressing it into the pan.
• Cool on a rack. A wire rack lets steam escape, so the bottom stays crisp instead of turning soft.
• Save time. Cube the cheese and mix the sauce while the dough rises, so assembly takes about 5 minutes.

Common Mistakes & Troubleshooting

Dense, tight crumb: Too much flour, a dry dough, or a short rise leaves the pizza heavy. Weigh the flour, keep the dough sticky, and let it rise until doubled. If it bakes dense, slice it thinner and serve with extra sauce.

Pale, soft bottom: A light colored pan, a low oven, or too little oil means no browning. I learned this from the glass dish batch. Use a dark metal pan, bake on a preheated sheet on the lowest rack, and use the full 3 tablespoons of oil. If the bottom is pale, finish the pizza on the stovetop in a skillet for 2 minutes.

Soggy middle: Too much sauce, or pulling the pizza before the center sets, leaves it wet. Use only about 3/4 cup of sauce in stripes, and bake until the cheese is bubbling and deeply browned. Return a soggy pizza to the oven for 3 to 4 minutes.

Dough fights back in the pan: Cold dough or tight gluten makes it shrink. Rest the dough for 10 minutes between presses, and use oiled fingers. If it still shrinks, wait another 10 minutes and press again.

Cheese edges do not crisp: Cheese that is shredded, too far from the wall, or too lean stays soft. Use 1/2 inch cubes of Monterey Jack, and press them against the pan. If the edges stay pale, broil for 60 seconds, watching closely.

Storage Instructions

• Room Temperature: Do not leave the pizza out longer than 2 hours.
• Refrigerator: Store slices wrapped in parchment inside an airtight container for up to 4 days.
• Freezer: Freeze baked slices, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm slices on a wire rack in a 425°F oven for 8 to 10 minutes, or in an air fryer at 375°F for 4 minutes. Skip the microwave, which makes the crust soft.
• Make Ahead: Refrigerate the mixed dough for up to 24 hours, and assemble and bake it the next day.
• My storage tip: I place parchment between the slices, so the cheese edges never stick together and each slice crisps up on its own.

Variations & Substitutions

• Spicy version: Add 1/2 teaspoon red pepper flakes to the sauce and drizzle the baked pizza with hot honey.
• Mild, kid friendly version: Skip the pepper flakes and pepperoni, and use only Monterey Jack and mozzarella.
• Vegetarian version: Skip the pepperoni and top with sliced mushrooms, olives, and bell peppers.
• Gluten free version: Use a gluten free pizza flour blend, add 1/2 teaspoon of xanthan gum if the blend does not include it, and rest the dough 15 minutes longer.
• White pizza version: Swap the tomato sauce for stripes of garlic ricotta and finish with basil and a drizzle of olive oil.
• Other substitutions: Replace half the cheese with mild white cheddar, use pickled peppers on top, or swap the pepperoni for chicken sausage.

Serving Suggestions

Detroit style pizza is best served hot from the pan, with a crisp salad and something cold to drink.

• Garnishes: Fresh basil, a drizzle of olive oil, or a sprinkle of dried oregano
• Dips: Warm marinara, garlic ranch, or hot honey for the crusts
• Drinks: Sparkling water with lemon, iced tea, or cold lemonade
• Fresh sides: A green salad, or a fresh and colorful fruit bowl for a lighter pizza night
• Dessert pairings: Finish with a slice of Oreo cheesecake or a warm piece of Ultimate Apple Pie for a showstopping end
• Meal combinations: Explore more main dish recipes for other weeknight favorites

Meal Prep Tip: I mix the dough the night before and refrigerate it, so assembling pizza on a Friday takes about 15 minutes of work.

Frequently Asked Questions

Can I freeze the dough and bake it later?

Yes, freeze the dough after its first rise. Oil a zip top bag, add the dough, press out the air, and freeze for up to 1 month. Thaw it overnight in the fridge, then let it sit at room temperature for 1 hour before pressing it into the oiled pan. Frozen dough rises more slowly, so allow an extra 15 minutes for the second rest. Your Detroit style pizza will still bake up airy and crisp.

Why does the cheese crust burn before the pizza is done?

Burnt edges usually mean the oven is too hot, the pan is very thin, or the cheese was packed too tightly against a thin pan. Check your oven with a thermometer, bake on the lowest rack, and lower the temperature to 475°F for the last 4 minutes if the edges darken early. A little color is the goal, so pull the pizza when the crust is deep mahogany, not black. For your Detroit style pizza, keep the cubes of cheese about 1/2 inch wide so they brown evenly.

Can I use mozzarella instead of brick cheese?

Yes, but plan on a softer edge. Low moisture block mozzarella melts well, but it has less fat than traditional brick cheese, so it browns slowly and rarely forms the lacy crown. Use half cubed mozzarella and half Monterey Jack or mild white cheddar, and push the cubes right to the pan walls. Avoid fresh mozzarella, which adds too much water. This blend gives your Detroit style pizza a crisp, golden edge with a good cheese pull.

How long do I bake it in a cast iron skillet or a 10 by 14 inch pan?

In a 10 by 14 inch Detroit pizza pan, bake at 500°F for 12 to 14 minutes on the lowest rack. In a 12 inch cast iron skillet, use about two thirds of the dough and bake 14 to 16 minutes, since the thick metal heats slowly. In both cases, look for dark, lacy cheese edges and a golden bottom when you lift a corner with a spatula. Always preheat the oven fully first.

Why is the sauce on top of Detroit style pizza?

The sauce goes on top so the cheese can touch the dough and the pan walls, which is how the edges fry into a crisp, caramelized crown. Putting sauce underneath would make the crumb wet and gummy, and it would stop the cheese from browning. The style comes from a Detroit bar in the 1940s, where cooks baked square pizzas in blue steel pans, and the stripes of sauce keep each slice bold and balanced.

Conclusion

The best Detroit style pizza is the one you pull out when the cheese edge looks one shade darker than feels comfortable. That dark, crackly crown is the whole point, and it is where most of the flavor lives.

I made this for a Friday night with friends last month, and we cut it into squares standing around the kitchen island. Someone fought over the corner piece, and my neighbor asked if I owned a pizzeria.

Bake it once as written, then play with the toppings. A swirl of hot honey or a handful of pickled peppers gives this pan pizza a fresh personality every time.

For more easy main dish recipes like this one, follow along on Pinterest at MyRecipesDiary.

TahiraJaved

Detroit Style Pizza Recipe

This Detroit Style Pizza Recipe bakes a wet, no knead dough in an oiled 9 by 13 inch pan, topped with cubed Monterey Jack pressed to the walls and stripes of garlicky tomato sauce. The cheese fries against the pan into a lacy, caramelized crown, while the crumb stays tall and airy. Ready in about 2 hours 25 minutes with mostly hands off time, this homemade Detroit style pizza is perfect for pizza night and game day.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Rising and Cooling Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 8 rectangular slices

Course: Main Course

Cuisine: American

Calories: 415

Ingredients Equipment Method Notes

Ingredients

  

For the Pizza Dough

• 2 1/2 cups bread flour
• 1 1/4 tsp instant yeast
• 1 1/2 tsp fine salt
• 1 tsp granulated sugar
• 1 cup lukewarm water about 90°F
• 2 tbsp extra virgin olive oil

For the Pan

• 3 tbsp extra virgin olive oil

For the Cheese and Toppings

• 8 oz Monterey Jack cheese cut into 1/2 inch cubes
• 4 oz low moisture mozzarella shredded
• 3 oz beef pepperoni slices optional

For the Detroit Style Sauce

• 1 can (15 oz) crushed tomatoes
• 1 clove garlic grated
• 1 tsp dried oregano
• 1/2 tsp fine salt
• 1/2 tsp granulated sugar
• 1/4 tsp red pepper flakes optional
• 1 tbsp extra virgin olive oil

For Finishing

• Fresh basil leaves

Equipment

• 1 9 by 13 inch dark metal baking pan, 2 inches deep browns the base and fries the crust in oil
• 1 Baking steel or heavy baking sheet preheats on the lowest rack and blasts heat into the pan
• 1 Silicone spatula mixes the sticky dough with no kneading
• 1 Thin metal spatula loosens the cheese edges and lifts the pizza out in one piece
• 1 Instant read thermometer checks the water at 90°F so the yeast wakes up gently
• 1 Wire rack keeps the bottom crisp while the pizza cools

Method

 

1. Stir the flour, yeast, salt, and sugar, then mix in the water and 2 tbsp oil until no dry flour remains.
2. Rise for 1 hour, folding the dough 4 times after 30 minutes.
3. Pour 3 tbsp oil into a 9 by 13 inch dark pan, add the dough, and press toward the corners.
4. Rest 30 to 40 minutes until puffy, and preheat the oven to 500°F with a baking sheet on the lowest rack.
5. Press the Monterey Jack cubes into the edges, then scatter the mozzarella and pepperoni in the middle.
6. Stir together all the sauce ingredients. Spoon about 3/4 cup of sauce in stripes over the cheese, leaving the edges bare. Reserve remaining sauce for serving.
7. Bake on the hot sheet for 12 to 15 minutes until the cheese edge is dark mahogany.
8. Cool 3 minutes in the pan, loosen the edges, then lift onto a wire rack and cool 2 more minutes. Top with basil and cut into 8 rectangles.
Use a dark metal pan with the full 3 tablespoons of oil and push the cheese cubes right against the walls; this is what creates the crisp, caramelized crown and a bottom that releases cleanly.

Notes

• Keep the dough sticky for an airy, open crumb.
• Bake on the lowest rack on a preheated baking sheet.
• Loosen the edges with a thin spatula before lifting the pizza.

Storage: Refrigerate wrapped slices up to 4 days, or freeze baked slices up to 2 months.