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Authentic Detroit Style Pizza

This authentic Detroit style pizza recipe yields a thick, airy crust with crispy, caramelized cheese edges. Made in a traditional blue steel pan, it features Wisconsin brick cheese and sauce on top.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/4 cups bread flour plus more for dusting
  • 1 1/2 cups warm water 105-110°F
  • 2 1/4 tsp instant yeast one standard packet
  • 2 tsp fine sea salt
  • 2 tbsp olive oil plus more for the pan
  • 1 lb Wisconsin brick cheese shredded, or a 50/50 mix of low-moisture mozzarella and Monterey Jack
  • 1 cup pepperoni slices optional, classic topping
  • 1 14.5 oz can crushed tomatoes preferably San Marzano
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp sugar
  • 1 tbsp olive oil for the sauce
  • to taste salt and black pepper

Equipment

  • 10x14-inch blue steel Detroit pizza pan (or similar anodized aluminum pan)
  • Stand mixer with dough hook (optional, but helpful)
  • Large mixing bowl
  • Plastic wrap
  • Small saucepan
  • Spatula for loosening edges

Method
 

  1. Make the dough. In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast, and sugar. Let sit for 5 minutes until foamy. Add the bread flour, salt, and 2 tbsp olive oil. Mix on low speed until a shaggy dough forms, about 2 minutes. Increase speed to medium and knead for 5-6 minutes until the dough is smooth, elastic, and clears the sides of the bowl. The dough will be quite sticky. Tip from me: Don't be tempted to add too much extra flour; a wetter dough creates those coveted air pockets.
  2. First rise. Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 to 1.5 hours. Meanwhile, generously coat a 10x14-inch blue steel Detroit pizza pan or similar anodized aluminum pan with about 2 tablespoons of olive oil, making sure to coat the sides well.
  3. Shape the dough. Punch down the risen dough. Transfer it to the oiled pan. Using oiled fingertips, gently press and stretch the dough to fit the pan. It will be springy and may not reach the corners immediately. Trust me, this is normal. Cover the pan with plastic wrap and let the dough relax and rise a second time for 30-45 minutes. After this rest, you should be able to easily press it fully into the corners.
  4. Prepare toppings and preheat. While the dough rises, make the sauce. In a small saucepan, heat 1 tbsp olive oil over medium. Add minced garlic and oregano, cooking for 30 seconds until fragrant. Stir in crushed tomatoes and sugar. Simmer for 10-15 minutes until slightly thickened. Season with salt and pepper. Let cool. Preheat your oven to 500°F (260°C) with a rack in the lower third. Shred the brick cheese.
  5. Assemble the pizza. After the second rise, the dough should be puffy. Top the dough evenly with all of the shredded cheese, going all the way to the edges and into the corners—this creates the signature crispy 'frico' edge. Add pepperoni if using. Dollop the cooled sauce in three thick stripes lengthwise over the cheese. Do not spread it; this is the authentic Detroit 'racing stripe' method.
  6. Bake and finish. Place the pan on the lower oven rack and bake for 12-15 minutes. The pizza is done when the edges are a deep, caramelized brown and the center is bubbly. Carefully remove the pan (the oil will be very hot) and let the pizza cool in the pan for 5 minutes. Then, run a thin spatula around the edges to loosen. Transfer the pizza to a cutting board, slice into squares, and serve immediately.

Notes

Chef's Tips:
• For the crispiest bottom, bake the pizza directly on the oven floor or a pizza steel for the last 2 minutes (if your pan can handle it).
• The most common mistake is spreading the sauce. Keep it in thick stripes!
• Serve with a cold, hoppy beer or a robust red wine to cut through the richness.
Food Safety:
• Ensure pizza reaches an internal temperature of 165°F for food safety.
• Cool pizza in pan for only 5 minutes before transferring to prevent sogginess.