Homemade Detroit-Style Pizza

Thick, cheesy, golden-edged, and packed with flavor, Detroit-style pizza is the kind of pizza that hits you right in the comfort zone. With its signature rectangular shape, crispy cheese crust, and sauce on top, this style brings a twist that’s bold, indulgent, and oh-so-satisfying. And making it at home? Let me tell you, it’s a whole experience.

Behind the Recipe

The first time I had Detroit-style pizza, I wasn’t prepared for how much I’d love it. The crust was this incredible mix of light and airy on the inside with a golden, crispy edge that could rival any grilled cheese. The cheese stretched to every corner, and the sauce—bright, tangy, and layered on last—made every bite feel complete. I knew I had to figure out how to recreate that magic in my own kitchen.

Recipe Origin or Trivia

Detroit-style pizza came onto the scene in the 1940s when a man named Gus Guerra began baking pizzas in blue steel pans from the auto industry. The rectangular shape wasn’t just a quirk—it was born from using those industrial trays. Traditionally topped with Wisconsin brick cheese and stripes of tomato sauce laid over the cheese after baking, it’s a beautiful contrast to more familiar pizza types like New York thin crust or Chicago deep dish.

Why You’ll Love Homemade Detroit-Style Pizza

This pizza isn’t just a meal. It’s an experience—chewy, crispy, cheesy, and made to be shared. Here’s why you’ll love it:

Versatile: Whether you stick with the classic cheese-and-sauce combo or load it up with toppings, this pizza plays nice with whatever you love.

Budget-Friendly: Simple ingredients like flour, cheese, and tomato sauce go a long way in feeding a crowd.

Quick and Easy: With a bit of prep and rise time, most of the effort is hands-off. The rest is pure fun.

Customizable: Want to go meatless? Add veggies? Go spicy? You’ve got endless topping freedom here.

Crowd-Pleasing: Those caramelized cheese edges and thick crust win over even the pickiest eaters.

Make-Ahead Friendly: You can make the dough ahead of time and pop it in the fridge until you’re ready to bake.

Great for Leftovers: Reheat it the next day and it’s still crispy, still gooey, and still completely irresistible.

Chef’s Pro Tips for Perfect Results

Getting that bakery-worthy texture and flavor at home is totally doable. Here’s how:

• Let the dough rise in the pan to get that fluffy, airy base that defines this style.
• Use Wisconsin brick cheese if you can—it melts beautifully and crisps up just right at the edges.
• Don’t skimp on oiling the pan. It helps develop that signature crispy bottom and sides.
• Layer the cheese all the way to the edges for that iconic caramelized cheese crust.
• Add the sauce after baking so the crust stays crisp and the flavors stay bold.

Kitchen Tools You’ll Need

To make your Detroit-style pizza journey smooth, have these on hand:

9×13 Rectangular Pan: Preferably a dark metal one to help crisp the bottom.

Mixing Bowls: For combining and rising the dough.

Measuring Cups and Spoons: Accuracy matters for the perfect rise.

Bench Scraper or Spatula: To help handle the sticky dough.

Pizza Cutter or Sharp Knife: For slicing those cheesy, crispy corners cleanly.

Ingredients in Homemade Detroit-Style Pizza

Making this beauty at home means you get to know exactly what goes in. Here’s what you’ll need:

1. Bread Flour: 3 1/4 cups — Gives the dough its chew and structure.
2. Instant Yeast: 2 1/4 teaspoons — Helps the dough rise quickly and evenly.
3. Warm Water: 1 cup — Activates the yeast and hydrates the flour.
4. Sugar: 1 tablespoon — Feeds the yeast and adds a hint of sweetness.
5. Kosher Salt: 1 1/2 teaspoons — Balances the flavors and strengthens the dough.
6. Olive Oil: 2 tablespoons + more for the pan — Adds richness to the dough and crisps the crust.
7. Wisconsin Brick Cheese: 12 to 14 ounces, cut into cubes or strips — Melts beautifully and gives those signature crispy edges.
8. Tomato Sauce: 1 to 1 1/2 cups — Added on top after baking for contrast and bold flavor.

Ingredient Substitutions

You can still make an amazing version even if you need to swap a few things:

Bread Flour: All-purpose flour works in a pinch, though the texture will be slightly softer.
Instant Yeast: Use active dry yeast, just activate it in warm water first.
Wisconsin Brick Cheese: Try Monterey Jack or a mix of mozzarella and cheddar.
Olive Oil: Any neutral oil like canola or avocado oil can be used.

Ingredient Spotlight

Wisconsin Brick Cheese: Known for its high fat content and smooth melt, this cheese creates that iconic crispy, lacy crust when it hits the edge of the hot pan.

Bread Flour: With higher protein content than all-purpose flour, bread flour gives your crust the strength to rise tall and stay chewy inside.

Instructions for Making Homemade Detroit-Style Pizza

This is where the magic happens. And trust me, once you make this once, you’ll want to do it again and again.

1. Preheat Your Equipment:
Preheat your oven to 500°F (260°C). If using a baking steel or stone, place it on the lower rack while preheating.

2. Combine Ingredients:
In a large bowl, mix bread flour, instant yeast, sugar, and salt. Add warm water and olive oil, and stir until a sticky dough forms. Knead lightly until combined.

3. Prepare Your Cooking Vessel:
Generously oil a 9×13 dark metal pan. Transfer the dough into the pan and gently stretch it to fit. If it resists, cover and let it rest for 10 minutes, then try again.

4. Assemble the Dish:
Once the dough is stretched to fit, cover the pan and let it rise at room temperature for 2 to 3 hours until puffy. Then, scatter cheese all the way to the edges of the pan.

5. Cook to Perfection:
Bake in the preheated oven for 12 to 15 minutes, or until the cheese is golden and bubbling and the edges are crisp.

6. Finishing Touches:
Remove from oven and immediately spoon warm tomato sauce in thick stripes over the top. Let it rest for a few minutes before slicing.

7. Serve and Enjoy:
Cut into squares and serve hot, enjoying the contrast of crispy edges and gooey center.

Texture & Flavor Secrets

The beauty of this pizza is in the contrast. The bottom and edges develop a rich, crispy crust thanks to the oiled pan and edge-to-edge cheese. The inside remains soft and airy, with deep flavor from the long rise. Then there’s the sauce—bright, bold, and added last so it doesn’t sog the crust but instead finishes every bite with zing.

Cooking Tips & Tricks

A few handy tricks to help you nail it:

• Let the dough rise fully—it gives the pizza its lift and airy crumb.
• Use a high-smoke-point oil to coat the pan for crispier results.
• Cube or shred the cheese and press it to the edges for full caramelization.

What to Avoid

These are easy fixes that make all the difference:

• Don’t underproof the dough—rushed dough won’t have that airy texture.
• Don’t skip oiling the pan—it creates that signature fried-like bottom.
• Don’t add the sauce before baking—it’ll prevent the cheese from crisping up.

Nutrition Facts

Servings: 8
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 3 hours (including rise time)

Make-Ahead and Storage Tips

Detroit-style pizza is very forgiving when it comes to timing. You can make the dough a day ahead and let it cold-rise in the fridge. Baked leftovers keep well in the fridge for up to 3 days. To reheat, pop slices in a hot oven or skillet to revive that crispy base. You can also freeze the baked pizza in slices for up to a month.

How to Serve Homemade Detroit-Style Pizza

Serve it hot, straight from the pan, with a simple side salad or a chilled drink. This pizza shines on its own but pairs beautifully with dipping sauces like ranch or garlic butter too.

Creative Leftover Transformations

Leftover Detroit-style pizza makes an incredible breakfast. Just reheat a slice and top with a fried egg. Or cut it into small squares and serve as party bites with toothpicks and a side of warm marinara for dipping.

Additional Tips

• Use a digital scale for precise measurements.
• Fresh tomato sauce with garlic and basil takes this to another level.
• If using mozzarella instead of brick cheese, go for low-moisture to prevent sogginess.

Make It a Showstopper

Presentation-wise, those sauce stripes really matter. Use a spoon or squeeze bottle to apply them with purpose. Serve in the pan or on a wooden board to showcase the crisp, golden edges. Sprinkle fresh basil or grated cheese for a finishing touch.

Variations to Try

• Pepperoni Crown: Layer pepperoni under the cheese for crispy edges.
• Veggie Lovers: Top with sautéed mushrooms, peppers, and red onion before baking.
• Spicy Kick: Add red pepper flakes or spicy Italian sausage.
• Herb Explosion: Finish with chopped fresh basil, oregano, or rosemary.
• BBQ Style: Swap tomato sauce for BBQ sauce and use smoked cheese.

FAQ’s

Q1: Can I use a glass or ceramic pan?

A1: You can, but you won’t get the same crispy edges as with a metal pan.

Q2: Is Wisconsin brick cheese a must?

A2: It’s ideal, but you can sub in Monterey Jack or a mozzarella-cheddar mix.

Q3: Why does the sauce go on last?

A3: This keeps the cheese crispy and gives that signature layered texture.

Q4: How long can I keep the dough in the fridge?

A4: Up to 24 hours. Let it come to room temp before baking.

Q5: Can I make this gluten-free?

A5: Yes, use a 1:1 gluten-free flour blend made for yeast doughs.

Q6: What if I don’t have instant yeast?

A6: Use active dry yeast and proof it in warm water with sugar first.

Q7: How do I reheat it best?

A7: A hot skillet or oven will crisp the crust again perfectly.

Q8: Can I double the recipe?

A8: Absolutely, just use two pans or one large sheet pan.

Q9: What kind of tomato sauce works best?

A9: A simple, uncooked sauce with crushed tomatoes, garlic, and salt.

Q10: Is this pizza kid-friendly?

A10: Definitely! Kids love the thick crust and cheesy edges.

Conclusion

Homemade Detroit-style pizza is a bold, comforting, and utterly delicious twist on the classic pie. With its thick crust, caramelized cheese edges, and vibrant sauce, it’s a recipe you’ll come back to again and again. Trust me, it’s worth every bite.

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