Detroit-Style Pizza

Detroit-Style Pizza

6 servings
With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza. This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946. Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans. Using plenty of sharp, aged Wisconsin brick cheese (see Tip) cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. You can find a Detroit-style pan online, but a 9-by-13-inch metal baking pan will also work. (You’ll just have to settle for slightly less crispy edges.) Inspired by J. Kenji López-Alt’s Detroit-style dough recipe, this version calls for bread flour, which creates a delightfully light and chewy crumb.

Ingredients

  • cups/300 grams bread flour

    plus more for dusting

    2 ½
  • kosher salt
    1 tbsp
  • teaspoons/5 grams instant yeast
    1 ½
  • Extra-virgin olive oil

    for greasing

  • packaged thinly sliced pepperoni
    4 oz
  • Wisconsin brick cheese

    cut into 1/2-inch cubes, or 6 ounces extra-sharp Cheddar and 6 ounces low-moisture mozzarella, cut into 1/2-inch cubes

    12 oz
  • pizza sauce

    or a 12-ounce jar

    1 ½ c

Directions

  1. 1

    In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and yeast. Drizzle in 1 cup lukewarm water and mix on low until the flour is incorporated and the mixture becomes a shaggy dough, about 3 minutes. Cover the bowl with plastic wrap and rest for 10 minutes. Knead on medium-low until the dough is smooth and supple but still sticking to the bottom of the bowl, about 10 minutes. Using lightly floured hands, shape the dough into a ball in the bowl. Cover the bowl with plastic wrap and set aside to rest in a warm spot until doubled in size, about 2 hours. (Alternatively, you can knead the dough by hand on a floured surface, until smooth and supple, 13 to 15 minutes. Shape into a ball and transfer back to the bowl.)

  2. 2

    Generously grease the bottom of a (10-by-14-inch) Detroit-style pizza pan or metal 9-by-13-inch baking pan with oil (about 2 tablespoons). Once the dough has doubled in size, transfer it to the pan, turning it in the pan until coated in oil. Using your hands, stretch the dough out in the pan as far as it will spread. (It won’t yet reach the sides.) Cover the pan with plastic wrap and allow the dough to rest for 30 minutes. Stretch the dough again; if it still doesn’t reach the edges, re-cover and allow it to rest for 15 minutes, then try again. When the dough has relaxed enough to reach the edges, stretch it up and slightly beyond the edges of the pan so it will stay put. Cover with plastic wrap and rest for 45 minutes.

  3. 3

    Heat the oven to 500 degrees with the rack in the lowest position. Remove the plastic wrap and, using your fingers, press down on the dough to remove any large air bubbles. Top the dough evenly with the pepperoni. Add the cheese, making sure to spread some of the cubes right to the edges of the pan (this will help create a crispy crust). Spoon the sauce evenly over the cheese in three rows, running the length of the pan.

  4. 4

    Bake until the edges are crisp and charred and the cheese is melted and bubbling, 15 to 18 minutes. Run a knife or an offset spatula along the sides of the pizza to help release it from the pan, doing your best not to break up the charred edges. Using one or two flat spatulas, carefully lift the pizza out of the pan and onto a cutting board. Cut into 6 to 8 square slices and serve.

Detroit-Style Pizza

Detroit-Style Pizza

280 min6 servings560 cal

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About this Recipe

Indulge in Authentic Detroit-Style Pizza

Experience the legendary taste of Detroit-Style Pizza, a culinary icon known for its utterly unique characteristics: a remarkably thick and chewy crust, irresistibly charred and cheesy edges, and a distinctive reverse order of toppings. This isn't just any pizza; it's a hearty, satisfying pie with a rich history, first gracing tables at Buddy’s Rendezvous Pizzeria in Motor City back in 1946.

What makes this Detroit-style pizza truly shine? It all starts with the pan and the cheese. Traditionally baked in deep, industrial steel pans (originally used for auto parts!), this method helps create those coveted, crispy, and flavorful edges. We use a generous amount of Wisconsin brick cheese, cut into cubes, with some deliberately touching the sides of the pan to achieve that glorious caramelization. If you can't find brick cheese, a combination of extra-sharp Cheddar and low-moisture mozzarella makes an excellent substitute.

The crust itself is a masterpiece of texture. Our recipe, inspired by expert techniques, calls for bread flour and instant yeast to develop a light, airy crumb that remains wonderfully chewy. With pepperoni slices layered beneath the sauce, each bite offers a delightful explosion of flavor. While a dedicated Detroit-style pan is ideal, a 9-by-13-inch metal baking pan will also deliver a fantastic pizza, albeit with slightly less dramatic crispy edges.

Perfect for a Super Bowl party, a special Father’s Day meal, or simply a cozy family dinner, this Detroit-style pizza is more than just food—it's an experience. Get ready to impress with this truly special pie!

Frequently Asked Questions