Detroit-style pizza is a rectangular deep-dish pizza with a crispy, chewy crust, traditionally topped with Wisconsin brick cheese that extends to the edges to create a caramelized cheese crust. Unlike most pizzas, the sauce is applied on top of the cheese, often in “racing stripes.” This style originated in 1946 at Buddy’s Pizzeria in Detroit, where they used blue steel pans from the automotive industry.

Preparation Time

• Prep Time: 40 minutes
• Rising Time: 2 hours 30 minutes
• Cook Time: 15 minutes
• Total Time: 3 hours 25 minutes
• Servings: 4 (one 10×14-inch pizza)

Special Equipment

• 10-by-14-inch Detroit-style anodized aluminum pan (or substitute a 9-by-13-inch straight-sided metal baking dish)
• Stand mixer with dough hook attachment (recommended but optional)
• Pizza stone or steel (optional but recommended)
• Kitchen scale (recommended for precision)

Ingredients

For the Dough:

• 300g bread flour (10.5 ounces; about 2 generous cups)
• 5g instant yeast (0.15 ounce; about 1 teaspoon), such as SAF Instant Yeast
• 9g salt (0.3 ounce; about 1 1/2 teaspoons table salt or 1 tablespoon Diamond Crystal kosher salt)
• 220g water (7.75 ounces; about 1 cup minus 1 1/2 teaspoons), warm (about 95°F/35°C)
• Extra-virgin olive oil, for greasing the pan

For the Sauce:

• 2 tablespoons (30ml) extra-virgin olive oil
• 2 cloves garlic, minced
• 2 teaspoons (about 5g) dried oregano
• Dash red pepper flakes
• 1 (28-ounce; 800g) can high-quality crushed tomatoes
• 1 teaspoon (about 6g) granulated garlic powder
• 1 teaspoon (about 6g) granulated onion powder
• 1 tablespoon (about 15g) sugar
• Kosher salt, to taste

To Finish:

• 12 ounces (340g) brick cheese, cut into 1/2-inch cubes (see notes for substitutions)
• 12 ounces (340g) high-quality natural-casing pepperoni, such as Boar’s Head or Vermont Smoke & Cure, cut into 1/8-inch slices (optional)

Instructions

Step 1: Make the Dough

1. Combine dry ingredients: In the bowl of a stand mixer fitted with a dough hook attachment, combine the bread flour, instant yeast, and salt. Stir briefly to mix.
2. Add water: Pour in the warm water and mix on low speed until the ingredients come together into a rough ball, about 1-2 minutes.
3. Rest (autolyse): Turn off the mixer and let the dough rest for 10 minutes. This allows the flour to fully hydrate and begins gluten development.
4. Knead: Continue mixing on medium-low speed for 8-10 minutes, until the dough becomes smooth, elastic, and pulls away from the sides of the bowl while remaining attached to the bottom. The dough will be sticky but should pass the windowpane test (when a small piece can be stretched thin enough to see light through without tearing).
5. First rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature (about 70°F/21°C) for 2 hours, or until doubled in size.

Step 2: Prepare the Sauce

1. Heat the oil: In a medium saucepan, heat the olive oil over medium heat until shimmering.
2. Cook aromatics: Add the minced garlic, dried oregano, and red pepper flakes. Cook, stirring frequently, until fragrant but not browned, about 1-2 minutes.
3. Add tomatoes and seasonings: Pour in the crushed tomatoes, then add the granulated garlic powder, granulated onion powder, and sugar. Stir to combine.
4. Simmer: Bring the sauce to a gentle simmer, then reduce heat to low. Cook, stirring occasionally, for about 15-20 minutes until slightly thickened.
5. Season: Taste and add kosher salt as needed. If the sauce tastes too acidic, you can add a bit more sugar to balance it.
6. Cool: Remove from heat and allow to cool slightly before using.

Step 3: Prepare the Pan and Final Dough Rise

1. Prepare the pan: Generously coat the bottom and sides of your Detroit-style pizza pan with olive oil (about 2-3 tablespoons).
2. Shape the dough: After the first rise, gently transfer the dough to the oiled pan. Using your fingertips, press the dough out toward the edges and corners of the pan. If the dough resists stretching, let it rest for 10-15 minutes and then continue.
3. Final rise: Cover the pan with plastic wrap and let the dough rise for 30-45 minutes at room temperature. The dough should become puffy and fill the pan more completely.

Step 4: Preheat the Oven

1. Position a rack in the lower third of the oven and preheat to 550°F (290°C), or as high as your oven will go, for at least 30 minutes before baking.
2. If using a pizza stone or steel, place it on the rack during preheating.

Step 5: Assemble and Bake the Pizza

1. Final stretching: Just before adding toppings, press your fingertips into the dough to create dimples and stretch it one final time to reach the corners and edges of the pan.
2. Add cheese: Distribute the cubed brick cheese evenly over the entire surface of the dough, making sure to spread it all the way to the edges. This is crucial for creating the signature caramelized cheese crust.
3. Add pepperoni (if using): For traditional Detroit-style pizza, place pepperoni slices directly on top of the cheese.
4. Bake: Place the pan on the lower rack of the preheated oven (on top of the stone or steel if using). Bake for 12-15 minutes, until the cheese is bubbly and the edges have developed a dark brown, caramelized crust.
5. Add sauce: Remove the pizza from the oven and immediately add the sauce. For authentic Detroit-style, apply the sauce in two or three parallel “racing stripes” across the top of the cheese.
6. Rest: Allow the pizza to rest in the pan for 1-2 minutes before removing.
7. Slice and serve: Using a spatula, carefully lift the pizza out of the pan and transfer it to a cutting board. The edges should be crispy and release easily from the pan. Cut into squares using a pizza cutter or sharp knife and serve immediately.

Expert Tips

Dough Tips

• The high hydration level (approximately 73%) is key to achieving the characteristic light, airy interior and crispy exterior.
• For enhanced flavor, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before pressing into the pan.
• Be generous with the olive oil in the pan—it helps create the fried, crispy bottom crust.

Cheese Tips

• Wisconsin brick cheese is traditional, but if unavailable, use a mix of low-moisture mozzarella (75%) and mild white cheddar (25%).
• Cubed cheese (rather than shredded) creates distinct pockets of cheese that melt differently and contribute to the unique texture.
• Ensure cheese goes all the way to the edges of the pan to create the signature caramelized cheese crust.

Sauce Tips

• Applying sauce after baking is traditional and prevents the crust from becoming soggy.
• Keep the sauce relatively thick so it stays in place on top of the cheese.

Popular Variations

Classic Detroit-Style

• Brick cheese and pepperoni with sauce applied in racing stripes after baking

The Red Top

• Similar to classic but with sauce spread over the entire top surface after baking

Vegetarian Detroit

• Brick cheese, roasted red peppers, caramelized onions, and mushrooms with sauce applied in racing stripes

Spicy Detroit

• Add hot honey, spicy pepperoni, and calabrian chilies for a kick

Storage and Reheating

• Store leftover pizza in an airtight container in the refrigerator for up to 3 days
• Reheat in a 375°F (190°C) oven for 10 minutes until heated through
• Avoid microwaving as this will make the crust soggy

Enjoy your authentic Detroit-style pizza!