If you’re used to the usual round pies or thin-crust slices, Detroit-style pizza is about to change your pizza game forever. Born in the Motor City, this deep-dish, rectangular beauty isn’t just about looking different—it’s a whole new experience in texture and flavor.
Picture this: thick, chewy dough with a golden, crunchy crust; cheese that caramelizes along the edges; stripes of rich tomato sauce ladled over the top after baking; and toppings that sink slightly into the bubbling cheese. Whether you’re in Detroit or far from it, this pizza can absolutely be made at home—and I’ll walk you through exactly how.
What Makes Detroit-Style Pizza Special?
- The Shape: It’s rectangular, baked in a steel or heavy metal pan (originally borrowed from auto parts trays in Detroit factories).
- The Crust: Airy inside, crispy and golden outside, thanks to a high-hydration dough and lots of olive oil.
- The Cheese: Wisconsin brick cheese is traditional, but mozzarella works fine. The cheese is spread edge to edge to create a signature crispy crown.
- The Sauce: It’s added after baking in thick stripes—this helps the crust stay crisp.
- The Bake: It needs high heat, so whether you’re using an oven, grill, or even a gas oven, you want serious heat and the right pan.
Ingredients (For One 10×14-Inch Pizza)
For the Dough:
- 3¼ cups (400g) bread flour
- 1½ tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- 1¼ cups (300ml) warm water
- 2 tbsp olive oil (for greasing the pan)
For the Toppings:
- 2 cups shredded low-moisture mozzarella or a mix of mozzarella and Monterey Jack (or Wisconsin brick cheese if you can find it)
- 1½ cups crushed San Marzano tomatoes or pizza sauce
- Optional toppings: pepperoni, cooked sausage, mushrooms, onions
Equipment You’ll Need
- A 10×14-inch rectangular steel or cast iron pan (or a metal cake pan as a substitute)
- A stand mixer or mixing bowl with strong arms
- Oven or grill capable of reaching 500°F (260°C)
Cooking Method: Oven, Grill, or Gas Oven
Home Oven:
- Preheat to 500°F (260°C) and place a rack in the lower-middle position.
- Use convection if available to get even heat circulation.
Outdoor Grill (Gas or Charcoal):
- Set for indirect cooking, aiming for about 450–500°F.
- Place a pizza stone or baking steel on one side of the grill to mimic oven conditions.
Gas Oven:
- Preheat the oven to its maximum safe temperature (typically 475–500°F).
- Use the lowest oven rack to simulate the high-heat environment of a pizzeria deck oven.
Step-by-Step Recipe
1. Make the Dough (At Least 6–8 Hours in Advance)
- In a large bowl, mix flour, salt, sugar, and yeast.
- Add warm water and mix until a shaggy dough forms.
- Knead by hand or in a stand mixer for about 8–10 minutes until smooth.
- Cover and let rise at room temperature for 2 hours, or refrigerate overnight for best flavor.
2. Pan It and Second Rise
- Grease your baking pan with olive oil, making sure to coat the sides.
- Place the dough in the pan and gently press it out toward the edges.
- Let it rest for 20 minutes, then stretch again if it pulls back.
- Cover loosely and let it rise for another 2 hours, until puffy and airy.
3. Add Cheese and Toppings
- Preheat your oven or grill as noted above.
- Sprinkle cheese all the way to the edges of the pan (this is how you get that caramelized cheese crust).
- Add toppings on top of the cheese. Pepperoni and sausage are classics.
- Do not add sauce yet!
4. Bake the Pizza
- Bake at 500°F for 15–18 minutes, until the cheese is bubbling and the edges are golden brown and crisp.
- Rotate the pan halfway through if needed for even browning.
5. Add the Sauce
Remove the pizza from the oven and immediately spoon warm tomato sauce in three stripes across the pizza (not spread edge to edge).
- Let it rest for 5 minutes before slicing—this helps the cheese set slightly.
6. Slice and Serve
Use a metal spatula to loosen the edges (that cheese might stick deliciously to the sides).
- Cut into square slices and serve hot.
Pro Tips for Perfect Detroit-Style Pizza
Don’t skimp on the olive oil in the pan—it’s what gives you that crispy, almost fried crust.
- Use quality crushed tomatoes for your sauce. Simmer with garlic, oregano, and a pinch of sugar for a deeper flavor.
- No special pan? A regular metal cake pan works in a pinch—just don’t use glass or ceramic; they don’t crisp well.
- Want extra smoke? Add wood chips to your grill or a touch of smoked paprika to your sauce.
Detroit-style pizza is everything you want in comfort food—rich, indulgent, but somehow still balanced. Whether you’re eating it straight from a corner pizzeria in Michigan or making it at home in a humble kitchen oven, it’s an experience that’s totally worth the effort.
And once you’ve mastered the basics, the variations are endless—BBQ chicken, veggie-loaded, spicy chorizo, or even breakfast versions.
