The Ultimate Detroit-Style Pan Pizza Recipe: A Crispy, Cheesy Masterpiece
There’s pizza, and then there’s Detroit-Style Pan Pizza. I’ll never forget my first bite in a cramped, buzzing pizzeria in Detroit. It wasn’t a slice; it was an experience. The audible crunch giving way to a soft, airy interior, the rich sauce streaked over a mountain of perfectly browned cheese, the crispy, fried-cheese edges… I was hooked. I spent months in my own kitchen, flour dusting every surface, trying to recreate that magic. This recipe is the happy result of that delicious obsession. It’s a project of love that delivers one of the most satisfying, crowd-pleasing pies you’ll ever make.
Why You’ll Love This Detroit-Style Pizza
The Crust is a Revelation: Forget everything you know about thin or floppy crusts. This one is a perfect contrast—a crispy, golden-brown, fried-cheese exterior with a soft, tender, and airy crumb inside.
It’s a Showstopper: The unique rectangular shape, with sauce ladled in bold stripes over the cheese, makes for a stunning presentation that will impress any guest.
The “Frico” Edge: This is the crown jewel. The cheese gets pressed right up against the hot pan, creating a crispy, caramelized cheese border around the entire pizza that is simply irresistible.
Surprisingly Simple: While it requires some patience for the dough to rise, the process itself is straightforward and incredibly rewarding.
My friend’s son, a notorious picky eater whose diet consisted largely of plain pasta and chicken nuggets, was visiting. I was nervous to serve him this “weird-looking” pizza. He eyed it suspiciously before taking a small bite of the corner piece. He went completely still, then looked at his mom and said, “This is the best thing ever.” He ate two full squares. I’ve never felt more victorious in the kitchen.
What Makes It Special
The magic of this pizza lies in a few key components:
High-Hydration Dough: A wetter dough creates steam during baking, resulting in those beautiful air pockets and a wonderfully tender, open crumb inside the crispy shell.
Brick Cheese: This is the traditional star. Its high butterfat content and excellent melting qualities create that signature buttery flavor and the iconic crispy, lacy edges known as the “frico.”
The Pan is Paramount: A well-seasoned Detroit-style pan or a dark cake pan is essential. It gets screaming hot, frying the dough and cheese to create that perfect, crunchy foundation.
Sauce-On-Top Method: Unlike most pizzas, the sauce is spooned over the cheese in three distinct rows. This protects the cheese underneath from burning and allows the rich, garlicky tomato flavor to caramelize slightly on top.
Making It Happen
Start by bringing your dough to life. Combine the bread flour, yeast, and salt, then mix in the water. You’ll have a shaggy, sticky ball—this is exactly what you want. Let it rest, then knead until it becomes smooth and silky. This is a workout for your hands or a simple task for a stand mixer. Let this beautiful dough ball rise in a warm spot until it’s puffy and doubled in size, about two hours. This slow rise is building incredible flavor.
While the dough proofs, pour a generous glug of olive oil into your pan. After the rise, gently transfer the dough to the oiled pan, turning it to coat. Don’t worry if it doesn’t stretch to the corners yet; it’s stubborn. Let it relax for 30 minutes, then come back and gently stretch it to the edges. The oil will help it slide and stay in place.
Now, for the sauce. Sauté fresh garlic, oregano, and red pepper flakes in olive oil until your kitchen smells incredible. Add the crushed tomatoes, garlic powder, onion powder, and a touch of sugar to balance the acidity. Let it simmer until it thickens into a rich, spreadable sauce.
Preheat your oven as hot as it will go—550°F is ideal. To build the pizza, press out any large air bubbles in the dough. Scatter half of your pepperoni (if using) over the dough, then blanket the entire surface with the cubed brick cheese, making sure to go all the way to the edges—this is non-negotiable for the frico crust! Top with the remaining pepperoni. Finally, spoon your sauce in three thick, even rows over the cheese.
Bake it on the lowest oven rack until the edges are a deep, dark brown and the cheese on top is starting to get golden spots. The sizzle you hear is the sound of success. Let it rest in the pan for a minute before carefully running a spatula around the edges to loosen it. Lift it out, slice into generous squares, and prepare for the compliments.
You Must Know
Patience with the Dough: Don’t rush the rise or the resting period in the pan. This gluten relaxation is key to getting the dough to stretch to the edges without tearing.
Cheese to the Edge: This is the secret to the famous crispy edge. Be generous and make sure cheese is touching the pan on all sides.
A Blazing Hot Oven: Crank your oven to its maximum temperature. The initial blast of heat is crucial for the signature rise and crunch.
The Right Pan: A dark, anodized aluminum pan conducts heat best. Glass or shiny pans won’t give you the same results.
Serving It Up
This pizza is a hearty meal all on its own. For a true Detroit-style experience, serve it with a simple, crisp green salad with a tangy vinaigrette to cut through the richness. A cold, hoppy IPA or a classic root beer are fantastic drink pairings that stand up to the bold flavors.
Make It Different
Cheese Swap: Can’t find brick cheese? A 50/50 mix of low-moisture mozzarella and mild white cheddar or Monterey Jack is a great substitute.
Go Veggie: Skip the pepperoni and top with sautéed mushrooms, bell peppers, and onions after the bake.
Spicy ‘Nduja: For a spicy, porky kick, dot the dough with ‘nduja sausage before adding the cheese.
White Pizza: Omit the tomato sauce. Instead, mix a few cloves of minced garlic into the dough and top with ricotta dollops, fresh mozzarella, and fresh basil after baking.
Storing and Reheating Your Leftovers
Leftover pizza? It happens! Store any cooled slices in an airtight container in the refrigerator for up to 3 days. To reheat, do not use the microwave. For best results, reheat in a 375°F oven on a baking sheet for about 10 minutes, or until hot and the crust is crisp again. You can also reheat it in a skillet on the stovetop over medium-low heat with a lid on to melt the cheese, which works wonderfully.
Success Tips
Use a kitchen scale for measuring your ingredients, especially the flour and water. Accuracy is key for perfect dough hydration.
If your oven doesn’t go to 550°F, just preheat it to its highest setting. The bake time might be a few minutes longer.
For an extra-crispy bottom, consider placing the pizza pan directly on the oven floor for the last 2-3 minutes of baking (if your oven is clean and safe to do so).
Frequently Asked Questions
1. I don’t have a Detroit-style pan. What can I use?
A well-seasoned cast iron skillet or two 8×8-inch dark metal cake pans will work very well. Just divide the dough and toppings if using two smaller pans.
2. My dough is too sticky to handle. What did I do wrong?
A sticky dough is correct! Don’t be tempted to add more flour. Instead, lightly oil your hands when handling the dough to prevent sticking.
3. Can I make the dough ahead of time?
Absolutely. After the first rise, you can punch the dough down, place it in an oiled bowl, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature in the pan before stretching.
4. Why is my cheese not browning on the edges?
This usually means your oven wasn’t hot enough, or you didn’t use enough cheese right to the edge. Ensure your oven is fully preheated and be generous with the cheese.
5. Is instant yeast the same as active dry yeast?
They are similar, but instant yeast can be mixed directly with the dry ingredients. If you only have active dry, you should proof it in the warm water for 5-10 minutes until foamy before adding the flour.
Detroit-Style Pan Pizza
Yield: One 10×14-inch pizza (serves 4)
Prep Time: 30 minutes
Rise Time: 2 hours 30 minutes
Cook Time: 15 minutes
Total Time: 3 hours 15 minutes
Category: Dinner
Cuisine: American
Difficulty: Intermediate
Ingredients
For the Dough:
300 g (about 2 generous cups) bread flour
5 g (1 teaspoon) instant yeast
9 g (1 1/2 teaspoons table salt or 1 tbsp Diamond Crystal kosher salt) salt
220 g (about 1 cup minus 1 1/2 tsp) water
Extra-virgin olive oil, for the pan
For the Sauce:
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, minced
2 teaspoons dried oregano
Dash red pepper flakes
1 (28-ounce) can high-quality crushed tomatoes
1 teaspoon granulated garlic powder
1 teaspoon granulated onion powder
1 tablespoon sugar
Kosher salt, to taste
To Finish:
12 ounces brick cheese, cut into 1/2-inch cubes (see note for substitute)
12 ounces high-quality natural-casing pepperoni, sliced (optional)
Directions
Make the Dough: In the bowl of a stand mixer with a dough hook (or by hand in a large bowl), combine flour, yeast, and salt. Add water and mix on low speed until a rough ball forms. Let rest 10 minutes.
Knead: Mix on medium-low speed for 10 minutes until smooth and sticky. (By hand, knead on a counter for 10 minutes).
First Rise: Form dough into a tight ball, place in a clean bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 2 hours.
Pan the Dough: Pour 2-3 tablespoons of olive oil into a 10×14-inch Detroit-style pan or two 8×8-inch cake pans. Place the dough in the pan and turn to coat in oil. Press and stretch the dough toward the edges. It likely won’t reach all the way; this is okay. Cover and let rest for 30 minutes.
Stretch Dough: Return to the dough and stretch it to the edges of the pan. If it resists, let it rest a few more minutes and try again. Cover and set aside.
Make the Sauce: Preheat oven to 550°F (290°C) with a rack on the lowest position. Heat olive oil in a saucepan over medium heat. Add garlic, oregano, and pepper flakes; cook 30 seconds until fragrant. Add crushed tomatoes, garlic powder, onion powder, and sugar. Simmer for 30 minutes until reduced to about 3 cups. Season with salt to taste.
Assemble the Pizza: Press fingertips into the dough to dimple. Spread half the pepperoni (if using) over the dough. Top with cubed cheese, spreading it evenly all the way to the edges of the pan. Top with remaining pepperoni. Spoon the sauce in 3 even rows over the cheese (you will use about half the sauce).
Bake: Bake on the lowest oven rack for 12-15 minutes, until edges are dark brown and bubbly and the cheese is lightly spotted with gold.
Serve: Carefully remove the pan from the oven. Run a thin spatula around the edges to loosen the pizza. Lift it out and transfer to a cutting board. Slice into squares and serve immediately.
Notes: Brick cheese is traditional. A good substitute is an equal mix of low-moisture mozzarella and mild cheddar or Monterey Jack. Save leftover sauce for another pizza or for dipping.
