Detroit-style pan pizza is taking over with its thick crust, crispy cheese edges, and crave-worthy squares. Here’s why it’s pizza perfection redefined.
Detroit’s claim to pizza fame is its deep, rectangular pan pizza, known for its crispy, caramelized cheese edges and pillowy yet airy crust. Born in the Motor City’s post-war era and originally baked in blue steel automotive pans, this style has become a beloved icon across the U.S. With its reverse layering of toppings (cheese first, sauce on top) and indulgent edges, Detroit‑style pizza is the perfect combination of texture and flavor. This recipe will guide you to create the signature golden crust, gooey cheese, and robust sauce—right in your own kitchen.
Servings: 6 people
Equipment
- 10×14 Inch Rectangular Pan (Detroit-Style or Blue Steel Pan) – Essential for achieving the signature crispy edges.
- Mixing Bowl – For combining and kneading dough.
- Bench Scraper – To handle and shape the dough.
- Rolling Pin – For stretching the dough to fit the pan.
- Wooden Spoon – For spreading sauce evenly.
- Pizza Cutter – For slicing into classic rectangular pieces.
Ingredients
For the Dough:
- 3 cups 360 g bread flour
- 1 tsp fine sea salt
- 1 tsp sugar
- 1 tsp instant yeast
- 1 ¼ cups 300 ml warm water (110°F / 43°C)
- 2 tbsp olive oil plus extra for greasing
For the Sauce:
- 1 ½ cups 400 g canned San Marzano tomatoes, crushed
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp sugar
- ½ tsp sea salt
For the Toppings:
- 2 ½ cups 250 g brick cheese, cut into ½-inch cubes (or a mix of mozzarella and Monterey Jack)
- ½ cup 50 g grated Parmesan
- 20 –25 slices of pepperoni or toppings of choice
Instructions
Make the Dough:
- In a large mixing bowl, whisk together flour, salt, sugar, and yeast.
- Gradually add warm water and olive oil, mixing until a sticky dough forms.
- Knead by hand for 8–10 minutes or in a stand mixer for 5 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise for 2–3 hours, until doubled.
Prepare the Sauce:
- In a small saucepan, heat olive oil over medium heat.
- Add crushed tomatoes, oregano, garlic powder, sugar, and salt. Simmer for 15 minutes, stirring occasionally.
- Set aside to cool slightly.
Assemble the Pizza:
- Preheat oven to 500°F (260°C).
- Oil the rectangular pan generously. Stretch and press the dough into the pan, ensuring it reaches the corners.
- Evenly distribute the brick cheese cubes all the way to the edges (this creates the iconic caramelized cheese crust).
- Arrange pepperoni slices on top of the cheese.
- Spoon 2–3 lines of sauce over the top, leaving some cheese exposed (traditional Detroit layering).
Bake:
- Place the pan on the lowest rack of the oven and bake for 12–15 minutes, until the edges are deeply golden and crisp.
- Let rest for 2–3 minutes before using a spatula to loosen the edges and remove the pizza from the pan.
- Slice into 8 squares and serve hot.
Notes
Pro Tip: If you can’t find brick cheese, mix equal parts mozzarella and Monterey Jack for a similar flavor and melt.
Shortcut: Use store-bought pizza dough and skip to step 3 for faster prep.
Variation: Try topping with caramelized onions, sausage, or roasted vegetables for a gourmet twist.
Tried this recipe?Let us know how it was!
