Detroit-style pizza is a rectangular pizza with a thick, airy crust that’s crispy on the edges and topped with melty cheese that caramelizes along the pan. This iconic dish is layered upside-down, with cheese directly on the dough and the sauce ladled on top.
Ingredients (Serves 6-8)
- Dough:
- 3 cups bread flour
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 cup warm water
- 2 tablespoons olive oil
- Toppings:
- 2 cups shredded mozzarella cheese
- 1 cup Wisconsin brick cheese (or substitute Monterey Jack or mild cheddar), diced
- 1 1/2 cups pizza sauce (homemade or store-bought)
- Pepperoni or other desired toppings
- Equipment:
- 9×13-inch rectangular baking pan or Detroit-style pizza pan
Instructions
- Make the Dough:
- In a large mixing bowl, combine bread flour, salt, sugar, and yeast.
- Gradually add warm water and olive oil. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 8 minutes, or until smooth and elastic. (You can also use a stand mixer with a dough hook.)
- Place the dough in a greased bowl, cover, and let it rise for 2 hours, or until doubled in size.
- Prepare the Pan:
- Generously grease a 9×13-inch pan with olive oil, ensuring the corners are coated to prevent sticking.
- Shape the Dough:
- Punch down the risen dough and transfer it to the prepared pan.
- Gently press and stretch the dough to fill the pan. If the dough resists, let it rest for 10 minutes and try again.
- Cover and let the dough rise in the pan for another 30-45 minutes.
- Preheat the Oven:
- Preheat the oven to 500°F (260°C) and place a rack in the lower third of the oven.
- Assemble the Pizza:
- Scatter the mozzarella and brick cheese evenly over the dough, ensuring the cheese touches the edges of the pan to create the signature crispy crust.
- Add pepperoni or other toppings on top of the cheese.
- Spoon or ladle the pizza sauce in three thick stripes over the cheese and toppings.
- Bake the Pizza:
- Bake for 12-15 minutes, or until the cheese is bubbly and caramelized around the edges and the crust is golden brown.
- Let the pizza cool in the pan for 5 minutes, then use a spatula to loosen the edges and transfer to a cutting board.
- Serve:
- Slice into squares and serve hot.
Tips
- Pan Substitute: If you don’t have a Detroit-style pizza pan, a cast-iron skillet or a similar rectangular baking dish can work.
- Cheese Tip: Wisconsin brick cheese is traditional for its creamy texture and meltability, but you can blend mozzarella with Monterey Jack for a similar effect.
- Make Ahead: You can prepare the dough a day in advance and let it rise slowly in the refrigerator.
Enjoy the crispy edges, cheesy goodness, and bold flavors of this Detroit classic!