Detroit Style Pizza Recipe: The Ultimate Guide to Crispy Cheese Edges

Detroit Style Pizza. Just the name conjures images of thick, rectangular slices boasting a crispy, cheesy crust and a vibrant, flavorful sauce. It’s a pizza unlike any other, and once you taste it, you’ll understand the obsession. This isn’t your grandma’s thin-crust pie; it’s a deep-dish delight that delivers a satisfying crunch with every bite. And the best part? You can recreate this Motor City masterpiece in your own kitchen! This recipe will guide you through each step, ensuring you achieve pizza perfection with those coveted crispy cheese edges and a light, airy interior.

Why This Recipe Works

This recipe is meticulously crafted to mimic the authentic Detroit-style experience. Here’s why it stands out:

• High-Hydration Dough: The key to that airy, almost focaccia-like crumb is a high-hydration dough. This recipe uses a higher water-to-flour ratio, resulting in a lighter, more tender texture.
• Proper Pan: A dark steel pan, ideally a Detroit-style pizza pan (or a well-seasoned, similar-sized baking sheet with high sides), is crucial. The dark color absorbs heat quickly, creating those signature crispy edges.
• Cheese Placement: Unlike most pizzas where cheese is scattered on top, Detroit-style pizza calls for placing the cheese directly against the sides of the pan. This allows it to melt and caramelize, forming the iconic crispy cheese “frico.”
• Sauce on Top: The sauce is dolloped on *after* baking, preserving its bright, fresh flavor. This also prevents the crust from becoming soggy.
• Double Proofing: The dough undergoes two proofing periods – a bulk ferment and a pan proof. This allows the dough to develop maximum flavor and rise properly, resulting in a light and airy crust.

Ingredients

• Dough:
  • 500g (about 4 cups) Bread Flour (high gluten content recommended)
  • 375g (1 1/2 cups + 1 tbsp) Warm Water (around 105-115°F)
  • 10g (2 tsp) Instant Dry Yeast
  • 10g (2 tsp) Sugar
  • 15g (3 tsp) Salt
  • 30ml (2 tbsp) Olive Oil, plus extra for greasing the pan
• Toppings:
  • 450g (1 lb) Brick Cheese, Wisconsin Brick Cheese, or a blend of Mozzarella and White Cheddar, cut into 1/2-inch cubes
  • 375ml (1 1/2 cups) Detroit-Style Pizza Sauce (recipe below, or your favorite chunky tomato sauce)
  • Optional: Pepperoni, sliced into small rounds
• Detroit-Style Pizza Sauce (Optional):
  • 700g (24 oz) Crushed Tomatoes
  • 1 tbsp Olive Oil
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • Pinch of Red Pepper Flakes (optional)
  • Salt and Black Pepper to taste

Instructions

1. Make the Dough:
   1. In a large bowl (or the bowl of a stand mixer), combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
   2. Add flour, salt, and olive oil to the yeast mixture.
   3. If using a stand mixer, knead with the dough hook on medium-low speed for 8-10 minutes until the dough is smooth and elastic. If kneading by hand, knead on a lightly floured surface for 10-12 minutes.
   4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size. This is the bulk ferment.
2. Prepare the Pan:
   1. Generously grease a 10×14 inch Detroit-style pizza pan (or a similar-sized baking sheet with high sides) with olive oil. Make sure to get the corners well.
3. Shape the Dough:
   1. Gently deflate the dough and transfer it to the prepared pan.
   2. Using your fingertips, gently press and stretch the dough to fill the pan. It’s okay if it doesn’t reach the corners initially; it will continue to spread during the pan proof.
   3. Cover the pan with plastic wrap and let rise in a warm place for another 1-1.5 hours. This is the pan proof. The dough should almost double in size and fill the pan.
4. Preheat Oven:
   1. Preheat your oven to 450°F (232°C) with a rack placed in the lower-middle position.
5. Assemble the Pizza:
   1. Evenly distribute the cheese cubes, pressing them slightly into the dough, especially around the edges of the pan. This is crucial for the crispy cheese frico.
   2. If using pepperoni, scatter it over the cheese.
6. Bake the Pizza:
   1. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly with crispy edges.
   2. Rotate the pan halfway through baking for even browning.
7. Add the Sauce:
   1. Remove the pizza from the oven and let it cool in the pan for 5-10 minutes.
   2. Dollop spoonfuls of the Detroit-style pizza sauce over the baked pizza. Do not spread the sauce.
8. Slice and Serve:
   1. Carefully slide a spatula or knife around the edges of the pizza to loosen it from the pan.
   2. Cut the pizza into rectangular slices and serve immediately.
9. Make the Detroit-Style Pizza Sauce (Optional):
   1. In a medium saucepan, heat olive oil over medium heat.
   2. Add crushed tomatoes, oregano, basil, garlic powder, onion powder, and red pepper flakes (if using).
   3. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until slightly thickened.
   4. Season with salt and black pepper to taste.
   5. Let cool completely before using.

Tips for Success

• Don’t skimp on the oil: Generously greasing the pan is essential for preventing the pizza from sticking and achieving a crispy crust.
• Use high-quality cheese: Brick cheese is the traditional choice, but a blend of mozzarella and white cheddar works well too. Ensure the cheese is cut into cubes for even melting and crispy edges.
• Be patient with the proofing: Proper proofing is crucial for a light and airy crust. Don’t rush the process.
• Adjust baking time as needed: Ovens vary, so keep an eye on the pizza and adjust the baking time accordingly. The crust should be golden brown and the cheese should be melted and bubbly with crispy edges.
• Experiment with toppings: While pepperoni is a classic choice, feel free to experiment with other toppings like mushrooms, sausage, or olives.

Storage Instructions

Leftover Detroit-style pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through and the crust is crispy. You can also reheat it in a skillet over medium heat for a crispier crust.

FAQ

• Can I use all-purpose flour instead of bread flour? While bread flour is recommended for its higher gluten content, which results in a chewier crust, you can use all-purpose flour in a pinch. The texture might be slightly different.
• Can I make the dough ahead of time? Yes! You can make the dough a day or two in advance. After the bulk ferment, punch down the dough, wrap it tightly in plastic wrap, and store it in the refrigerator. Let it come to room temperature for about an hour before shaping and pan-proofing.
• What if I don’t have a Detroit-style pizza pan? A well-seasoned baking sheet with high sides will work, but the crispy edges might not be as pronounced.
• Can I freeze leftover pizza? Yes, you can freeze leftover pizza. Wrap the slices individually in plastic wrap and then place them in a freezer-safe bag. Freeze for up to 2 months. Reheat in the oven or skillet.
• Why is the sauce added after baking? Adding the sauce after baking preserves its fresh, bright flavor and prevents the crust from becoming soggy.

Conclusion

Making Detroit-style pizza at home might seem intimidating, but with this recipe and a little patience, you can achieve pizza perfection. From the high-hydration dough to the strategic cheese placement and the post-bake sauce, every step is designed to replicate the authentic Detroit experience. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure to the Motor City. You’ll be rewarded with a pizza that’s crispy, cheesy, and utterly irresistible. Enjoy!