Detroit Style Pizza
Born at Buddy's Rendezvous Pizzeria in 1946, Detroit-style pizza features a thick, airy crust baked in blue steel pans, cheese that goes all the way to the edges creating a crispy "frico" crust, and sauce ladled on top in racing stripes.
Equipment Needed
Instructions
Make the dough: Combine flour, yeast, salt, and sugar. Add warm water and olive oil. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky and very soft.
First rise: Place dough in an oiled bowl, cover, and let rise at room temperature for 1-2 hours until doubled. For best flavor, cold ferment in the refrigerator for 24-72 hours.
Prepare the pan: Generously oil a 10x14 inch Detroit-style pan (or 9x13 baking pan). The oil is crucial for the crispy bottom and cheese edges.
Stretch the dough: Press dough into the oiled pan, pushing it into the corners. If it springs back, let it rest 10 minutes and try again. Let rest in pan for 30-60 minutes until puffy.
Make the sauce: Saute garlic in olive oil. Add crushed tomatoes, oregano, sugar, and salt. Simmer 20-30 minutes until slightly thickened. Set aside.
Preheat oven: Preheat to 500°F (260°C) or as high as your oven goes. Place a rack in the lower third of the oven.
Add cheese: Layer cubed brick cheese and shredded mozzarella over the dough, making sure cheese goes all the way to the edges of the pan. This creates the signature crispy cheese "frico" crust.
Add toppings: Arrange pepperoni slices over the cheese. For Detroit-style, toppings go under the sauce.
Bake: Bake for 12-15 minutes until the cheese is deeply browned and bubbly, and the edges are crispy and caramelized. The bottom should be golden brown.
Add sauce and serve: Remove from oven and immediately ladle sauce in two or three racing stripes across the top. Let rest 5 minutes in pan, then remove, cut into squares, and serve.
💡 Pro Tips & Variations
- The pan matters: Traditional Detroit pizza is made in blue steel automotive parts trays. Look for Detroit-style pizza pans or use a heavy 10x14 inch pan.
- Wisconsin brick cheese: This is the secret to authentic Detroit pizza. It's buttery, tangy, and creates that incredible crispy cheese edge.
- Cheese to the edges: Push cheese all the way to the pan edges. As it bakes, it creates the signature "frico" - crispy, caramelized cheese crust.
- Sauce on top: Detroit-style always has sauce ladled on top after baking in the "racing stripes" pattern.
- Cut into squares: Detroit pizza is always cut into squares, not wedges.
- Corner pieces: The corner pieces with the most crispy cheese edges are the most coveted!