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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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means if you click on any Amazon links on my website and make a purchase, I may receive a commission at no additional cost to you. It’s a great way to support my blog, so I can keep sharing delicious recipes with you!
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Detroit-Style Pepperoni Pizza
- Yield: 4 to 6 servings 1x
Description
Master the art of Detroit-Style Pepperoni Pizza with this step-by-step guide. From a perfectly aerated, crispy crust to a robust sauce and a caramelized, cheesy finish, learn to create this Motor City staple in your own kitchen.
Ingredients
PIZZA DOUGH:
- 2–1/2 cups (300 grams) bread flour
- 1 teaspoon (5 grams) instant yeast
- 1 tablespoon (9 grams) Diamond Crystal kosher salt
- 1 cup minus 1-1/2 teaspoons (220 grams) room temperature water
- Extra-virgin olive oil, as needed
TOMATO SAUCE:
- 2 tablespoons olive oil
- 3 medium garlic cloves, finely minced
- 2 teaspoons dried oregano
- Red pepper flakes, to taste
- One 28-ounce can San Marzano whole or crushed tomatoes
- 1 teaspoon granulated garlic powder
- 1 teaspoon granulated onion powder
- 1 tablespoon sugar
- Kosher salt and freshly ground black pepper
TO ASSEMBLE:
- 12 ounces Brick cheese, cut into 1/2-inch cubes
- 6 ounces high-quality natural-casing pepperoni, thinly sliced
- Freshly ground Parmesan, to serve
Instructions
- To make the dough: Combine the flour, yeast and salt in the bowl of a stand mixer fitted with the dough hook and mix together on low speed to combine. Add the water and mix on low speed just until the dough comes together in a shaggy ball. Turn off the mixer and let rest for 10 minutes. After resting, continue mixing on medium speed until the dough forms a smooth yet sticky ball, about 10 minutes. Remove the dough from the mixing bowl and transfer to a oil-coated mixing bowl, turning once to coat the dough. Cover and let rest in a warm place until doubled in size, about 2 hours.
- Pour 2 to 3 tablespoons of olive oil into the bottom of a 10 x 14-inch Detroit-style pizza pan or a 9 x 13-inch baking pan. Turn the dough into the pan and press down to spread it to the edges. It won’t spread all the way to the edges but get it as far as you can without tearing the dough. Cover again and let rest for 30 minutes. After 30 minutes, begin stretching the dough again. You should be able to stretch it almost—if not all the way—to the edges. Cover again and let rest for 30 to 45 minutes more while you make the sauce.
- Place a rack in the lowest position in the oven and place a baking steel or stone on the rack (if you have one). Preheat the oven to 475°.
- To make the sauce: Preheat a large saucepan over medium heat; add the olive oil and allow to heat. Once hot, add the garlic, oregano and red pepper flakes and sauté for 30 seconds, until fragrant. Add the tomatoes, garlic powder, onion powder and sugar, stirring to combine. Bring to a simmer and cook, stirring occasionally, for 30 minutes, until thickened and reduced slightly. Season to taste with salt and pepper. Keep warm over low heat.
- To assemble the pizza: Gently press down on the dough to remove any large air bubbles, taking care not to completely compress the dough. It should have puffed slightly and reach the edges of the pan. If using the pepperoni, cover the dough with half of the sliced pepperoni and sprinkle the cheese cubes over top. If using the sausage/mushroom topping, only sprinkle the top of the dough with the cheese cubes. Transfer to the oven, on the bottom rack, for 5 minutes to allow the cheese to melt slightly. Remove and top with the remaining pepperoni, or all of the sausage and mushrooms and return to the oven and bake for another 10 minutes. Place two strips of the tomato sauce lengthwise down each half of the pizza and return to the oven to cook for another 3 to 5 minutes. The total cooking time should be about 18 to 20 minutes. Remove from the oven and run a thin, flexible spatula around the edges of the pizza to loosen. Allow to cool slightly before removing from the pan and cutting into wedges. Serve with the remaining tomato sauce, fresh ground Parmesan and red pepper flakes, if desired.
Notes
*You can also make a sausage and mushroom version: Use 12 ounces sweet or spicy Italian sausage and 8 ounces mixed mushrooms, trimmed, sliced, and sautéed over medium-high heat for 5 to 6 minutes to remove some of the liquid in place of the pepperoni.
Inspiration: Detroit-Style Pan Pizza Recipe from seriouseats.com
- Category: Pizza, Pizza & Flatbreads