Detroit-style pizza isn’t just one of the best pizzas in the world, it’s also remarkably easy to make at home. You don’t need professional pizza-making skills or a fancy pizza stone. All you need is a pan. A classic blue steel Detroit-style pizza pan with welded edges is ideal, but a standard 13×9 baking pan will work perfectly well too.
This pan is the key to creating the perfectly crispy, cheesy edges, the crunchy bottom, and the light, airy crust with a delightful cheese pool that characterize Detroit-style pizza. I may have slightly charred mine, but the flavor is still incredible.
The beauty of Detroit-style pizza lies in its simplicity and accessibility for the home cook. No need for tossing dough in the air or worrying about uneven cooking.
According to Michigan.org, Detroit-style pizza has Sicilian roots, originating with Gus Guerra and his wife, Anna, who adapted her mother’s Sicilian dough recipe. This combination of Sicilian dough, cheese, and tomato sauce became the foundation for Detroit’s unique pizza style.
Three key elements define Detroit-style pizza: the pan, the cheese blend, and the layering order. The deep-dish blue steel pan gives the pizza its signature rectangular shape. The dough proofs in the pan for its second rise, and the cheese is layered right to the edges, creating those coveted crispy, golden-brown, caramelized edges.
I’ve found that Lloyd’s Detroit-style pans from Amazon work exceptionally well, but a standard 13×9 baking sheet is a great alternative.
The cheese blend traditionally uses Wisconsin brick cheese, a tangy, high-fat, aged cheese. However, a 50/50 blend of shredded low-moisture mozzarella and cubed Monterey Jack cheese creates an amazing cheese pull and is easier to find in most grocery stores.
Finally, the cheese goes on before the sauce. Some argue that toppings should also precede the cheese, but even Buddy’s, the birthplace of Detroit-style pizza, varies their approach depending on the topping. Placing the cheese first prevents a soggy crust and delivers those crispy cheese edges. The sauce is then applied in stripes, creating the distinctive “Detroit red top” look.
My preferred method for making Detroit-style pizza at home uses a 70% hydration dough that can be made in two hours or prepared up to 96 hours in advance. The sauce is equally simple: combine all ingredients in a pan, simmer for 30 minutes, and refrigerate until needed. Then, all that’s left is preparing the toppings.
To begin, combine 210 grams of warm water, 3 grams of instant yeast (or 6 grams for a two-hour rise), and a spoonful of flour to proof the yeast. In a separate bowl, mix 300 grams of bread flour and 6 grams of salt. Once the yeast is foamy, combine the wet and dry ingredients and mix until a cohesive dough forms.
Cover and let the dough rest for 15 minutes, then knead for 6-8 minutes until a gluten window develops. Refrigerate the dough for at least one day, or up to four, for cold fermentation. Alternatively, let it rise at room temperature for 60 minutes.
The sauce is made by simmering a 28-ounce can of whole peeled tomatoes, 42 grams of butter, two cloves of garlic, a quarter of an onion, oregano, red pepper flakes, and a pinch of salt for 30 minutes. Remove the onion, blend the sauce until smooth, and adjust seasonings to taste.
Two hours before baking, remove the dough from the fridge. Drizzle olive oil into a 10×14 Detroit-style pizza pan, place the dough inside, grease both sides, and gently stretch it towards the edges. Cover and let it proof for 90 minutes.
While the dough proofs, prepare your toppings. For a classic cheese pizza, shred mozzarella and cube Monterey Jack cheese. Preheat your oven to 450°F, or prepare your outdoor pizza oven.
With 20 minutes left of proofing, crimp the edges of the dough up the sides of the pan. Sprinkle the dough with oregano and garlic powder, then add the cubed Monterey Jack, followed by shredded mozzarella, ensuring the cheese reaches the corners. Lastly, apply the tomato sauce in stripes.
Bake for about six minutes, rotating the pan halfway through. Once baked, slide the pizza onto a cutting board and slice into eight pieces.
This Detroit-style pizza is crunchy, cheesy, light, and flavorful. The butter in the sauce creates a creamy texture, and the mozzarella and Monterey Jack blend offers a unique cheesy experience. It’s truly my favorite pizza to make at home.
