If you've never made Detroit-style pizza at home, I need you to stop what you're doing and read this. I mean it.
I first tried Detroit pizza at a restaurant a couple of years ago, and honestly? I went home a little obsessed. That thick, airy crust. Those insanely crispy, caramelized cheese edges. The sauce ladled right on top after baking. It was nothing like any pizza I'd made before, and I knew I had to figure it out in my own kitchen.
So I tested it. And failed. And tested again. Emily kept asking "is it done yet?" every 20 minutes — bless her heart. But after a few rounds, I finally nailed it. And now it's our Friday night go-to.
If you love homemade pizza, you might also want to check out my no-knead pizza dough recipe — it's another one we keep coming back to when we want something simple and seriously good.
Jump to:
- Why You'll Love This Detroit-Style Pizza Recipe
- Ingredients For Your Detroit-Style Pizza At Home
- How To Make Detroit-Style Pizza At Home — Step By Step
- Storage And Reheating
- Tips And Variations For Making Detroit Pizza Your Own
- Frequently Asked Questions About Detroit-Style Pizza
- Recipes You Might Also Like
- Final Thoughts On This Homemade Detroit-Style Pizza
- Detroit Style Pizza Recipe
Why You'll Love This Detroit-Style Pizza Recipe
- The crust is light and airy — think focaccia-style pizza dough, not a dense bread brick
- Those caramelized cheese edges cook right against the pan and get crispy in the best way
- Sauce goes on top — which means the crust doesn't get soggy underneath
- You don't need to be a pizza expert to pull this off
- Great for feeding a crowd (or just two people who really love pizza, no judgment)
- The Detroit pizza dough overnight rise option makes it even easier to prep ahead
Ingredients For Your Detroit-Style Pizza At Home
the dough:
- 2 ¼ teaspoon active dry yeast (one standard packet)
- 1 teaspoon sugar
- 1 cup warm water (around 110°F)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoon olive oil
For the pizza:
- 2 cups Wisconsin brick cheese (or a mix of shredded mozzarella + mild cheddar)
- 6 oz pepperoni slices
- 1 ½ cups pizza sauce (jarred or homemade)
- 1 tablespoon olive oil (for the pan)
- Optional: fresh basil, red pepper flakes, Parmesan
Brick cheese substitute tip: If you can't find Wisconsin brick cheese at your store, use about 1 ½ cups whole milk mozzarella and ½ cup mild cheddar. It gets you pretty close to that classic caramelized pizza edge everyone loves.
How To Make Detroit-Style Pizza At Home — Step By Step
1: Make The Dough
- In a small bowl, combine the warm water, sugar, and yeast. Give it a quick stir and let it sit for 5–10 minutes until it looks foamy. If it doesn't foam, your yeast might be old — grab a fresh packet.
- In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and olive oil, then mix until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for about 5 minutes until smooth. The dough should feel a little tacky but not sticky.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.
Make-ahead option: After mixing, cover the dough and pop it in the fridge overnight. This pizza dough cold ferment actually makes the crust taste better — more complex, a little chewier in the center. Just bring it back to room temperature before using.
2: Prep The Pan And Press The Dough
- Generously oil your rectangular steel pizza pan (14x10 inches works great). Don't skip this step — that oil is what gives you those crispy bottom and edges.
- Stretch and press your dough directly into the pan. It might spring back — that's normal. Let it rest 10 minutes and press again. You want it to reach the edges without tearing.
- Cover loosely and let the dough rest another 30 minutes. It'll puff up slightly and fill in the corners.
3: Add Toppings — Cheese First, Sauce Last
- Preheat your oven to 500°F (or as high as it goes). Place your oven rack in the lower third.
- Lay the pepperoni directly on the dough first.
- Then pile on the brick cheese (or your mozzarella-cheddar mix), making sure to press it all the way to the edges and into the corners. This is what creates those legendary caramelized cheese pizza edges — don't be shy with the cheese.
- Do NOT add the sauce yet. That comes after.
4: Bake And Finish With Sauce
- Bake the pizza for 13–15 minutes, until the cheese is deep golden brown on the edges and the top is bubbling.
- Pull it out and spoon the pizza sauce on top in two thick stripes across the center — this is the classic Detroit-style pizza way. The sauce going on last keeps the crust light and the top flavors fresh.
- Slice and serve immediately. And yes, the crispy edges are the best part — go ahead and fight over them.
Storage And Reheating
Leftovers (if there are any!) keep well in an airtight container in the fridge for up to 3 days.
To reheat: skip the microwave — it'll make the crust soggy. Instead, pop slices in a skillet over medium heat for 3–4 minutes with a lid on, or use a 350°F oven for 8–10 minutes. The bottom crisps right back up.
You can also freeze individual slices, wrapped tightly, for up to 2 months. Reheat straight from frozen in the oven at 375°F for about 12 minutes.
Tips And Variations For Making Detroit Pizza Your Own
- No special pan? A well-oiled 9x13 baking dish or a seasoned cast iron pan both work. You won't get the exact same ultra-crispy edge, but you'll still get a really good pizza. A Detroit pizza pan alternative that works surprisingly well is a dark metal roasting pan — the dark color helps with browning.
- Want a crispier bottom? Place your pan directly on the oven floor for the last 2 minutes of baking. Game changer.
- Go vegetarian — skip the pepperoni and load it up with roasted mushrooms, olives, and bell peppers. Still incredible.
- Try a white Detroit pizza — swap the red sauce for garlic cream sauce added on top after baking. So good.
- Mix up the cheese — some people add a little provolone or fontina into the mix for a richer, nuttier taste.
Frequently Asked Questions About Detroit-Style Pizza
Detroit-style pizza is baked in a rectangular steel pan, which creates super crispy, cheesy edges. Unlike Chicago deep-dish, it has a lighter, airier crust — closer to focaccia — with the sauce added on top after baking.
Ideally, yes. A seasoned steel Detroit-style pizza pan (around 14x10 inches) gives you those signature crispy edges. That said, a well-oiled rectangular baking pan or cast iron pan works too — just don't expect the exact same crunch.
Wisconsin brick cheese is the classic choice. It melts beautifully and gets that iconic caramelized, crispy edge. If you can't find it, a mix of mozzarella and mild cheddar comes pretty close.
Yes! You can prep the dough and let it rise overnight in the fridge. Just bring it back to room temperature before pressing it into the pan and topping it. This actually makes the crust even more flavorful.
Recipes You Might Also Like
- Supreme Pizza Recipe — loaded with toppings and incredibly satisfying for pizza night
- BBQ Chicken Pizza — smoky, sweet, and always a crowd-pleaser
- No-Knead Pizza Dough Recipe — the laziest (in the best way) pizza dough you'll ever make
Final Thoughts On This Homemade Detroit-Style Pizza
Honestly, once you make this at home, delivery pizza is going to feel a little underwhelming. The crispy edges, the airy crust, the sauce on top — it all comes together in a way that feels really special, even though the process is genuinely not that complicated.
Emily declared it "the best pizza we've ever made," and that girl is tough to impress when it comes to food. So yeah, this one's a keeper.
Give it a try this weekend and save it to Pinterest so you can find it again! I'd love to know how yours turns out — drop a comment below!
Detroit Style Pizza Recipe
Ingredients
Equipment
Method
- In a large bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5 minutes until slightly foamy.
- Add the bread flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms, then knead for 5 to 7 minutes until smooth and slightly sticky. The dough should be softer than a typical pizza dough — this is what gives it that focaccia-style texture.
- Lightly oil the dough ball and place it in a bowl. Cover with plastic wrap and refrigerate overnight (8 to 12 hours) for best flavor, or let rise at room temperature for 2 hours. The overnight cold ferment makes the crust noticeably more flavorful.
- Remove the dough from the fridge and let it come to room temperature for 30 to 45 minutes. Generously oil your 14x10 inch steel pan or rectangular baking pan — do not skip this step, it is what creates the crispy bottom and edges.
- Press the dough into the pan, stretching it to reach the corners. If it keeps springing back, let it rest for 10 minutes and try again. Cover and let it proof in the pan for another 30 to 45 minutes until puffy.
- Preheat your oven to 500°F (260°C), or as high as it goes. Place a rack in the lower third of the oven.
- Spread the shredded brick cheese (or mozzarella-cheddar mix) all the way to the very edges of the pan — this is key for the signature caramelized cheese crust. Add any toppings like pepperoni on top of the cheese at this stage.
- Bake for 12 to 15 minutes until the edges are deeply golden and caramelized and the bottom is crispy. Check the bottom by lifting a corner with a spatula — it should be brown and firm.
- While the pizza bakes, stir together the crushed tomatoes, garlic, oregano, and salt to make the sauce. No cooking needed.
- Remove the pizza from the oven and immediately spoon the sauce in two stripes across the top — this is what makes Detroit-style pizza different from other deep dish styles. Slice into rectangles and serve hot.
