Detroit-Style Pizza

Name: Detroit-Style Pizza
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 3 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups Bread flour; 1.4 cups Water (68% hydration); 1 tsp Instant dry yeast; 1 tsp Granulated sugar; 2 tsp Fine salt (kosher/sea); 4 tbsp Olive oil (for dough + pan); 12 oz Shredded Wisconsin brick cheese (or 50/50 brick + Monterey Jack); 1 cup Pizza sauce (crushed tomatoes, lightly seasoned); 3 oz Sliced pepperoni or preferred topping

A classic Detroit square pizza with a crisp, caramelized cheesy rim and a light, open-crumb interior. This recipe focuses on the pan technique and higher-hydration dough that create the signature crunchy edges and airy center.

0.0(0 reviews)

Prep: 45m · Cook: 18m · Total63 mins

DifficultyMedium

Serves4

AuthorJake

Ingredient Spotlight

Shredded Wisconsin brick cheese (or 50/50 brick + Monterey Jack)

Brick cheese is a semi‑soft cow’s‑milk cheese developed in Wisconsin; when young it’s creamy and mildly tangy and it can become more pungent with age. It’s traditional in Midwestern recipes (notably Detroit‑style pizza) because it melts exceptionally well and caramelizes at the edges. You’ll find it at specialty cheese counters, larger grocery stores (especially in the Midwest), or from online Wisconsin cheesemakers. Good substitutes are young muenster, provolone, or a blend of Monterey Jack and low‑moisture mozzarella to mimic its melt and mild flavor.

Jake's note

"This pie shines for a relaxed weekend dinner or a small gathering — the pan’s crunchy, nearly fried edges are addictive. Home cooks will love how a few technique tweaks (hydration and pan oiling) reliably produce that bar-style crust."

Detroit-Style Pizza

This Detroit-style pizza is all about contrasts: a tender, open-crumb interior that yields under your bite and a wildly addictive, caramelized cheese crust that shatters into salty shards. The high-hydration dough and gentle stretch-and-folds cultivate large irregular holes and a springy structure, while the method of packing cheese edge-to-edge in an oiled rectangular pan creates the signature lacy, browned rim Detroit is known for. Using Wisconsin brick (or a brick/Monterey Jack mix) gives you the fat and protein content necessary for deep bubbling and the right melt behavior; the racing-stripe sauce keeps the top saucy without weighing the dough down.

This version focuses on practical home-kitchen technique: a modest bulk ferment with an optional long cold slowdown for flavor, simple pan preparation to coax crispness even in a home oven, and a short, hot bake that must be watched closely so those sugars in cheese hit perfect caramel without burning. It’s for the pizza-loving home cook who wants restaurant-style texture without industrial equipment — a party pleaser for casual dinner crowds and a reliable weekend project if you like tinkering with dough and pan technique.

Plan your timing

Enter your target meal time:

5:49 pm–6:00 pm→Mix the high-hydration dough

6:00 pm–6:11 pm→Bulk ferment and develop structure

6:11 pm–6:22 pm→Prepare the pan and final proof

6:22 pm–6:33 pm→Top: cheese edge-to-edge and sauce stripes

6:33 pm–6:44 pm→Bake for a blistered, caramelized edge

6:44 pm–6:55 pm→Rest, unmold, and slice

Ingredients

Yield

Instructions

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
1.38 cupsWater (68% hydration)
1 tspInstant dry yeast
1 tspGranulated sugar
2 tspFine salt (kosher/sea)
4 tbspOlive oil (for dough + pan)

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).

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).

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

Top: cheese edge-to-edge and sauce stripes

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.

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.

Tips from the kitchen

Hydrate Confidently

68% hydration feels loose but manageable; use wet or oiled hands when handling so the dough doesn’t stick to your fingers during transfers.

Stretch-and-Fold Rhythm

Three gentle sets during the first 90 minutes build strength without overworking—pull until you feel resistance but avoid tearing the dough.

Oil Pan Generously

A thin, even film of olive oil on sides and bottom promotes caramelization and keeps the cheese from sticking; wiping excess oil before baking prevents smoke.

Cheese to the Edge

Push shredded brick right up to the pan edges so the cheese melts up the sides and chars; this forms the crown of crispy, lacy crust.

Watch the Finish

After 10 minutes at 500–525°F keep a close eye—the cheese sugars brown fast and go from perfect to burnt in 1–2 minutes.

Finish on a Hot Surface

If you want an extra-crisp bottom, place the pan on a preheated steel or stone for the final 5–8 minutes but slide carefully to avoid hot oil splatter.

Variations & substitutions

All-Vegetable

Use roasted thin-sliced eggplant, bell peppers, and caramelized onions tucked under the cheese to keep toppings from drying out under high heat.

Spicy Soppressata

Swap pepperoni for thin soppressata and add a sprinkle of red pepper flakes to the sauce for a bolder, oilier flavor that cups beautifully under the cheese.

Lower-Fat Cheese Mix

If brick cheese is unavailable, blend low-moisture mozzarella with 20–25% grated aged cheddar to mimic fat and browning characteristics; avoid 100% part-skim mozzarella or the rim won’t caramelize as well.

Gluten-Free Approach

Use a well-tested high-hydration GF pizza blend with xanthan or psyllium and fully blind-bake the pan crust for 4–6 minutes before adding cheese to encourage a crisp edge.

Storage & make-ahead

Cool leftover squares on a rack to avoid sogginess, then refrigerate in an airtight container for up to 3 days. Reheat slices in a hot skillet (covered briefly) or under a broiler for 2–4 minutes to re-crisp the cheesy edge; avoid microwaving unless you accept a softer crust. For make-ahead, cold-ferment the dough up to 72 hours, then shape into the pan and proof the final 30–60 minutes before baking.

What to serve with it

Serve hot squares on a large cutting board with pickled peppers, a simple fennel-cranberry slaw, or a bright green salad (arugula with lemon vinaigrette cuts the richness). For drinks, pair with an ice-cold lager or a medium-bodied red like a Beaujolais or Sangiovese; nonalcoholic options like sparkling iced tea work well to refresh the palate between bites.

Frequently asked questions

Can I use regular all-purpose flour?

Yes, but bread flour gives better chew and structure for the high-hydration dough; if using AP, expect a slightly softer crust and fewer large air pockets.

What if I don’t have brick cheese?

Substitute a high-fat Monterey Jack or a blend of low-moisture mozzarella with some aged cheddar; the goal is fat content and browning ability, so avoid low-fat cheeses.

My cheese is browning too fast—what now?

Lower the oven by 25°F and extend baking by a few minutes, or move the pan one rack down; you can also cover the pan loosely with foil late in the bake to prevent burning while the interior finishes.

How do I prevent sticking when unmolding?

Make sure you generously oil the pan and let the pizza rest 3–5 minutes after baking; run a thin spatula around the edges before lifting to release any adhesive spots.

Can I put toppings under the cheese?

Yes—traditional Detroit pepperoni is often placed under the cheese so it cups and renders fat into the crust, but heartier toppings should be pre-cooked or thinly sliced to avoid sogginess.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Mix the high-hydration dough

Bread flour4 cups
Water (68% hydration)1.38 cups
Instant dry yeast1 tsp
Granulated sugar1 tsp
Fine salt (kosher/sea)2 tsp
Olive oil (for dough + pan)4 tbsp

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

Shredded Wisconsin brick cheese (or 50/50 brick + Monterey Jack)12 oz
Pizza sauce (crushed tomatoes, lightly seasoned)1 cup
Sliced pepperoni or preferred topping3 oz

Nutrition Facts

Per serving: 1/4 pie (390g)

Calories1145

Total Fat58.1g

Saturated Fat25g

Trans Fat0.5g

Polyunsaturated Fat11.9g

Monounsaturated Fat13.8g

Total Carbohydrates109.1g

Dietary Fiber4.6g

Total Sugars1.9g

Protein45.6g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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