Detroit Pizza Recipe: The Ultimate Guide to Crispy Cheese Edges

Detroit-style pizza. Just the name conjures up images of thick, rectangular slices, a light and airy crust, and that legendary crispy cheese edge. It’s a pizza unlike any other, and once you’ve tasted its unique combination of textures and flavors, you’ll be hooked. Forget round pizzas for a while; this is all about the square (or rectangle, to be precise)! This recipe walks you through every step to create a truly authentic Detroit-style pizza in your own kitchen. Get ready to experience pizza perfection!

Why This Recipe Works

This isn’t just another pizza recipe; it’s a carefully crafted guide to recreating the iconic Detroit style. Here’s why it works:

  • High-Hydration Dough: The high water content in the dough (around 70%) creates a light, airy, and open crumb structure. This is crucial for the signature Detroit-style texture.
  • Double Proofing: A long, slow proof in the refrigerator develops flavor and allows the gluten to relax, resulting in a more tender crust. The second proof in the pan ensures a pillowy rise.
  • Brick Cheese (or a Blend): Authentic Detroit pizza uses brick cheese, but a blend of low-moisture mozzarella and Monterey Jack can be a great substitute and provide a similar flavor profile and melt.
  • Wisconsin Brick Cheese: Using brick cheese is crucial to the authenticity. If you cannot find brick cheese, use a blend of mozzarella and white cheddar.
  • The Right Pan: A dark, heavy steel pan is essential for achieving that crispy, caramelized cheese edge. Detroit-style pizza pans are readily available online or at restaurant supply stores.
  • Sauce on Top: The sauce is applied after the cheese, which helps to prevent the crust from becoming soggy and allows the cheese to crisp up beautifully.
  • Oven Temperature: A high oven temperature (500-550°F) is critical for achieving the desired level of crispness and browning.

Ingredients

  • For the Dough:
    • 500g (approximately 4 cups) Bread Flour (high protein)
    • 350g (1 1/2 cups) Water, lukewarm (85-90°F)
    • 10g (2 teaspoons) Instant Dry Yeast
    • 10g (2 teaspoons) Salt
    • 2 tablespoons Olive Oil
  • For the Toppings:
    • 8 ounces Wisconsin Brick Cheese (or a blend of low-moisture mozzarella and Monterey Jack), cut into 1/2-inch cubes
    • 1 cup Detroit-Style Pizza Sauce (canned crushed tomatoes seasoned with oregano, garlic powder, and a pinch of red pepper flakes)
    • 2 tablespoons Olive Oil, for greasing the pan
    • Optional: Pepperoni, sliced
    • Optional: Grated Parmesan Cheese

Instructions

  1. Prepare the Dough (Day Before): In a large bowl, whisk together the flour, yeast, and salt. Add the lukewarm water and olive oil. Mix until a shaggy dough forms.
  2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook.
  3. First Proof (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and refrigerate for 12-24 hours. This slow, cold fermentation develops flavor and strengthens the gluten.
  4. Prepare the Pan: Generously grease a 10×14 inch Detroit-style pizza pan (or a similar-sized rectangular pan with high sides) with olive oil. Make sure the corners are well-greased.
  5. Second Proof (Pan Proofing): Gently remove the dough from the refrigerator and place it in the prepared pan. Press the dough evenly into the corners of the pan. It may resist at first, so be patient and let it rest for 10-15 minutes before continuing to stretch it. Cover the pan with plastic wrap and let it proof at room temperature for 2-3 hours, or until the dough has doubled in size and is puffy.
  6. Preheat the Oven: Preheat your oven to 500-550°F (260-290°C) with a pizza stone or baking steel on the lowest rack.
  7. Add the Cheese: Once the dough has proofed, evenly distribute the cheese cubes over the surface of the dough, making sure to push them all the way to the edges of the pan. This is what creates the signature crispy cheese edge.
  8. Add Toppings (Optional): If using pepperoni, add it on top of the cheese.
  9. Bake the Pizza: Bake the pizza on the lowest rack of the oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly, with crispy edges.
  10. Add the Sauce: Remove the pizza from the oven and let it cool for a few minutes before adding the sauce. Spoon dollops of sauce over the top of the cheese. Don’t spread it; let it sit in pools.
  11. Optional: Sprinkle with grated Parmesan cheese.
  12. Slice and Serve: Carefully remove the pizza from the pan using a spatula or pizza cutter. Slice into rectangular pieces and serve immediately.

Tips for Success

  • Use High-Quality Ingredients: The better the ingredients, the better the pizza. Use good quality bread flour, fresh yeast, and flavorful cheese.
  • Don’t Skip the Cold Fermentation: This step is crucial for developing flavor and texture.
  • Be Generous with the Olive Oil: The olive oil in the pan helps to create a crispy crust and prevents the pizza from sticking.
  • Press the Cheese to the Edges: This is the key to getting those signature crispy cheese edges.
  • Adjust Baking Time as Needed: Oven temperatures vary, so keep an eye on the pizza and adjust the baking time accordingly. You want the crust to be golden brown and the cheese to be melted and bubbly.
  • Let the Pizza Cool Slightly Before Adding Sauce: This helps to prevent the sauce from soaking into the crust.
  • Don’t Overload with Toppings: Too many toppings can weigh down the crust and prevent it from cooking properly.

Storage Instructions

Leftover Detroit-style pizza can be stored in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through. You can also reheat individual slices in a skillet over medium heat for a few minutes per side.

FAQ

Q: Can I use all-purpose flour instead of bread flour?

A: While bread flour is recommended for its higher protein content, which contributes to a chewier crust, you can use all-purpose flour. The crust may be slightly less chewy.

Q: Can I use a different type of cheese?

A: Brick cheese is traditional, but a blend of low-moisture mozzarella and Monterey Jack works well. You can also experiment with other cheeses like provolone or white cheddar.

Q: Can I make the dough ahead of time?

A: Yes! In fact, it’s recommended. The dough can be stored in the refrigerator for up to 3 days. Just punch it down occasionally to release the gas.

Q: What if I don’t have a Detroit-style pizza pan?

A: You can use a similar-sized rectangular pan with high sides. A cast iron skillet can also work in a pinch, but the shape will be different.

Q: My cheese isn’t getting crispy. What am I doing wrong?

A: Make sure your oven is hot enough (500-550°F). Also, ensure you’re using low-moisture mozzarella or brick cheese. Higher moisture cheeses will steam rather than crisp.

Conclusion

Making Detroit-style pizza at home might seem intimidating, but with this recipe and a little patience, you can create a truly exceptional pizza that rivals anything you’d find in a restaurant. From the light and airy crust to the crispy cheese edges and the signature sauce dollops, every bite is a taste of Detroit. So gather your ingredients, fire up your oven, and get ready to experience the magic of Detroit-style pizza. Enjoy!

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