Detroit-Style Pepperoni Pizza

Oh, Detroit, the city of… pizza? That’s right! Move over, Motown and Ford; we’re talking about the Motor City’s less-sung hero: Detroit-Style Pepperoni Pizza. You might find it on a ‘Top 10 Things From Detroit’ list, squeezed between classic cars and Eminem, and for good reason: This pizza is worth the spotlight. And today, I’m going to guide you through the making of a pizza so good, it’ll make you forget about the city’s frigid winters.

From a perfectly aerated crust to a robustly flavorful sauce and a cheese-laden finish, learn to create this Motor City staple in your own kitchen.

So, Like, What Is Detroit-Style Pizza?

Have you still never heard of it? That seems impossible because it blew up a few years ago and seems to be everywhere! I’ll break it down layer by layer regardless of if you’ve had it or not:

Detroit-style pizza is a distinctive variety of pizza that originated in the Motor City. It’s characterized by its rectangular shape and a thick, chewy crust. Here’s what sets it apart from other pizzas:

1. Thicc Crust: The crust of a Detroit-style pizza is thick and fluffy on the inside, like a great focaccia, yet crisp on the bottom and edges. This is achieved by letting the dough rise in a square, steel pan, which is traditionally similar to the pans once used in the automotive industry for holding small parts. If you’ve ever had a piece of crispy focaccia hot out of the oven, golden-brown and rich with olive oil, you can imagine how absolutely addictive this type of pizza is. Some people (ahem, MOM) are opposed to this much crust, but you will never hear those words come out of my mouth.
2. Cheese to the Edge: Unlike other styles where cheese is sprinkled sparingly or kept away from the edges, Detroit-style pizza has cheese spread all the way to the edges, creating a caramelized, crispy cheese perimeter known as the “frico” crust. Are you the type of person who peels and picks browned, caramelized cheese off pots and pans, like me? This pizza is for US, baby.
3. Reverse Layering: The toppings are layered in reverse order from what you might expect. Cheese goes directly on the dough, then the toppings like pepperoni, and finally the sauce is dolloped on top. This method prevents the crust from becoming soggy from the sauce during baking.
4. Stripes of Sauce: Rather than being entirely covered with sauce, Detroit-style pizza often features stripes of tomato sauce spread across the top after baking. The sauce is still cooked and thick like a Chicago-style deep-dish, but putting on top as a finishing touch helps keep the sauce more bright and flavorful.
5. Wisconsin Brick Cheese: A hallmark of Detroit-style pizza is the use of Wisconsin Brick cheese, which is known for its high butterfat content and melts perfectly without burning, contributing to the overall creamy, rich flavor.
6. Baked in a Square Pan: Traditionally, the pizza is baked in a square or rectangular pan, which contributes to its characteristic shape and the even cooking of its thick crust.

This style of pizza combines the heartiness of a Sicilian pie with the ingenuity and spirit of Detroit, offering a unique and indulgent take on the classic Italian-American favorite.

This square-shaped, deep-dish pie with its thick crust and characteristic “cheese crown” has its roots firmly planted in the industrious heart of Detroit, Michigan. The story begins in 1946 at a neighborhood tavern called Buddy’s Rendezvous, which would later become Buddy’s Pizza. It was here that the original recipe for Detroit-style pizza was born, reportedly baked in the same blue steel pans used by automotive workers at the local factories. These pans were not only plentiful but perfect for creating the pizza’s signature crispy, caramelized cheese edges. Buddy’s innovative approach to pizza quickly garnered a devoted following, turning it into a Motor City icon. Over the years, Detroit-style pizza has motored beyond Michigan’s borders, becoming a beloved variety of pizza across the United States, with its legacy and influence continuing to grow.

 

I used a recipe from Serious Eats by the incomparable J. Kenji Lopez-Alt. You can find the original recipe here.

How to Make Detroit-Style Pizza:

First things first, let’s talk about the dough, the foundation of our pizza masterpiece. Think really thick pizza crust or thin Focaccia.

After the dough has doubled in size, thanks to the magic of yeast (and a little bit of patience), it’s time to get it into the pan—not just any pan, but a Detroit-style pizza pan; you can order one from Amazon here. If you don’t have one, a 9×13-inch baking pan will do, but you might not get quite the cheese caramelization and overall browning.

Now, let’s gear up for the sauce. This is a cooked pizza sauce that’s been simmered with a little garlic, oregano, and a hint of red pepper flakes.

For the toppings, we’re piling on Brick cheese—and no, it’s not actually a brick, but it’s just as foundational. This cheese is as crucial to Detroit pizza as the assembly line is to its factories. I use classic pepperoni, but you can go wild with Italian sausage and mushrooms or all veggies. Want to try an unexpected version? I have a recipe for Buffalo Chicken Detroit-Style Pizza with Ranch Ricotta that may be one of my very favorite recipes I’ve ever created.

A note about the pepperoni: Get the unsliced pepperoni in “logs” vs. pre-sliced Pepperoni (like Hormel). You want the casing, which will help the pepperoni cup—a signature element of Detroit-style pepperoni pizza. I’ve used this one before, and it was excellent! The cupped pepperoni full of delicious spicy grease is yet one more reason to love this pizza. (If you blot the grease off pizza, you will need to look away.)

And then, the assembly, opposite of what you’re used to: layer of pepperoni under and over the cheese to ensure a crispy edge—but leave that sauce for the end after baking.

Bake it until it’s golden, then layer stripes of sauce in rows down the pizza.

And just like that, you’re not just feasting on a pizza; you’re biting into a piece of Detroit’s soul and history.

Happy cooking!

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