Detroit-Style Pizza

How to Make Detroit-Style Pizza

1. 1

   Step 1: Mix the high-hydration dough

   Combine the bread flour, water (at room temperature), instant yeast, sugar, salt, and 2 tablespoons of the olive oil in a large bowl. Stir until there are no dry pockets and the dough is shaggy; hydration is about 68% (340 g water to 500 g flour), which produces an open crumb and a supple dough. Cover and let rest 20–30 minutes for an autolyse-focus phase to develop gluten without heavy kneading.

   For this step

   • 4 cupsBread flour
   • 1 3/8 cupsWater (68% hydration)
   • 1 tspInstant dry yeast
   • 1 tspGranulated sugar
   • 2 tspFine salt (kosher/sea)
   
2. 2

   Step 2: Bulk ferment and develop structure

   Perform 3 sets of gentle stretch-and-folds every 20–30 minutes during the first 90 minutes of room-temperature bulk ferment, pulling a portion of the dough up and folding it over itself. After the folds, let the dough rise until puffy and roughly 50–75% increased in volume; for best flavor, you can refrigerate 8–72 hours for a cold ferment (reduce yeast to 1/2–3/4 tsp if you prefer a very long ferment).
   
3. 3

   Step 3: Prepare the pan and final proof

   Liberally oil a 10x14-inch Detroit-style steel pan (or a well-seasoned 9x13 cast-iron/aluminum pan) with the remaining olive oil so the bottom and sides have a thin, even coating. Gently transfer the dough into the oiled pan seam-side down, using oiled hands to ease it into the corners; do not aggressively degas. Cover and allow to proof in the pan until the dough reaches the edges and shows visible bubbly pockets (30–60 minutes depending on temperature).
   
4. 4

   Step 4: Top: cheese edge-to-edge and sauce stripes

   Stretch the dough gently if needed so it reaches the pan corners, then distribute the shredded brick cheese so it goes right up to all four edges — this is the key to the caramelized cheesy rim. Spread pepperoni or other toppings evenly (traditional pepperoni can go under the cheese for cupping), then spoon the sauce in two to three parallel 'racing stripes' across the top instead of fully covering the cheese.

   For this step

   • 12 ozShredded Wisconsin brick cheese (or 50/50 brick + Monterey Jack)
   • 1 cupPizza sauce (crushed tomatoes, lightly seasoned)
   • 3 ozSliced pepperoni or preferred topping
   
5. 5

   Step 5: Bake for a blistered, caramelized edge

   Preheat your oven to 500–525°F (260–275°C). Bake the pizza on the center rack for 12–18 minutes until the cheese is deeply golden and the edges are blistered and caramelized — watch closely after 10 minutes because the sugars in the cheese and oil brown quickly. For extra-crispy edges, you can preheat an empty steel/stone and place the filled pan on it for the last 5–8 minutes, but be careful with hot oil splash.
   
6. 6

   Step 6: Rest, unmold, and slice

   Remove the pan from the oven and let the pizza rest for 3–5 minutes, then run a thin spatula around the edges and invert or lift the pizza out onto a cooling rack or cutting board. Let rest another 2 minutes to set, slice into squares, and serve hot so you enjoy the contrast of crunchy cheesy edges and the airy interior.

1. Combine the bread flour, water (at room temperature), instant yeast, sugar, salt, and 2 tablespoons of the olive oil in a large bowl. Stir until there are no dry pockets and the dough is shaggy; hydration is about 68% (340 g water to 500 g flour), which produces an open crumb and a supple dough. Cover and let rest 20–30 minutes for an autolyse-focus phase to develop gluten without heavy kneading.
2. Perform 3 sets of gentle stretch-and-folds every 20–30 minutes during the first 90 minutes of room-temperature bulk ferment, pulling a portion of the dough up and folding it over itself. After the folds, let the dough rise until puffy and roughly 50–75% increased in volume; for best flavor, you can refrigerate 8–72 hours for a cold ferment (reduce yeast to 1/2–3/4 tsp if you prefer a very long ferment).
3. Liberally oil a 10x14-inch Detroit-style steel pan (or a well-seasoned 9x13 cast-iron/aluminum pan) with the remaining olive oil so the bottom and sides have a thin, even coating. Gently transfer the dough into the oiled pan seam-side down, using oiled hands to ease it into the corners; do not aggressively degas. Cover and allow to proof in the pan until the dough reaches the edges and shows visible bubbly pockets (30–60 minutes depending on temperature).
4. Stretch the dough gently if needed so it reaches the pan corners, then distribute the shredded brick cheese so it goes right up to all four edges — this is the key to the caramelized cheesy rim. Spread pepperoni or other toppings evenly (traditional pepperoni can go under the cheese for cupping), then spoon the sauce in two to three parallel 'racing stripes' across the top instead of fully covering the cheese.
5. Preheat your oven to 500–525°F (260–275°C). Bake the pizza on the center rack for 12–18 minutes until the cheese is deeply golden and the edges are blistered and caramelized — watch closely after 10 minutes because the sugars in the cheese and oil brown quickly. For extra-crispy edges, you can preheat an empty steel/stone and place the filled pan on it for the last 5–8 minutes, but be careful with hot oil splash.
6. Remove the pan from the oven and let the pizza rest for 3–5 minutes, then run a thin spatula around the edges and invert or lift the pizza out onto a cooling rack or cutting board. Let rest another 2 minutes to set, slice into squares, and serve hot so you enjoy the contrast of crunchy cheesy edges and the airy interior.