Thick, crispy-bottomed pizza with caramelized cheese edges
Detroit-Style Pizza
Prep Time
2 hr
Cook Time
15 min
Total Time
2 hr 15 min
Servings
6
1 rectangular pizza
Difficulty
Medium
Cost
Moderate
$$
Detroit-Style Pizza
Thick, crispy-bottomed pizza with caramelized cheese edges
★4.3(24)
A thick, rectangular pizza baked in a steel pan with Wisconsin brick cheese pressed to the edges for a caramelized, crispy cheese crust. Sauce goes on top, Detroit-style.
120m
Prep Time
15m
Cook Time
135m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Detroit-style pizza is all about that incredible cheese crust—brick cheese melts against the hot steel pan and caramelizes into a lacy, crispy edge. The sauce stripes on top are the signature.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Detroit-Style Pizza is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 3 cups bread flour
- 1 packet instant yeast
- 1.25 cups warm water
- 8 oz Wisconsin brick cheese, cubed (or low-moisture mozzarella)
- 1/2 cup pizza sauce
- Pepperoni slices (optional)
Instructions
- 1
Mix flour, yeast, 2 tbsp olive oil, 1 tsp salt and sugar, and warm water. Knead 5 minutes until smooth. Let rise 1 hour.
- 2
Oil a 10x14 steel pan generously. Press dough into the pan, stretching to the edges. Let rise 30 minutes.
- 3
Distribute cubed cheese evenly over the dough, pressing some cubes against the pan edges.
- 4
Add toppings like pepperoni. Spoon sauce in 3 racing stripes across the top.
- 5
Bake at 500°F on the lowest rack for 12-15 minutes until the cheese edges are deeply caramelized.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Brick cheeseLow-moisture mozzarella mixed with Muenster
Muenster mimics brick cheese's buttery melt
Bread flourAll-purpose flour
Slightly less chewy but still works well
Tips & Storage
Pro Tips
A steel Detroit-style pan gives the best results, but a well-oiled 9x13 cake pan works in a pinch.
Brick cheese is essential for authentic caramelized edges—blend it with mozzarella if you can't find enough.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate slices up to 3 days. Freeze individually wrapped slices up to 1 month.
Reheating
Reheat in a skillet over medium heat covered for 3-4 minutes to re-crisp the bottom.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (45mg) · 6 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates20g
Fat42g
Fiber620mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is brick cheese?
- A Wisconsin semi-soft cheese with high fat content that melts and caramelizes beautifully.
- Why sauce on top?
- Sauce on top is the Detroit tradition—it protects the cheese from burning and stays vibrant.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →