Detroit-style pizza recipe always takes me back to a snowy winter in 1963. That was the year my cousin Gianni returned from a trip to Michigan with stories of thick golden pizza squares and edges so crispy they crackled like autumn leaves. Naturally, I had to try recreating it. What a treasure it turned out to be.
This Detroit-style pizza recipe captures everything I adore about the original. It has a tender and airy crust with just the right chew. It is crowned with gooey cheese that crisps into that signature frico edge. The recipe is born of humble roots and full of character, much like the neighborhoods of old Detroit.
In this guide, we will walk through each step together, from the soft no-knead dough to those beloved racing stripes of sauce. Ready to bake a little history?
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Detroit-Style Pizza Recipe: A Remarkably Crispy and Nostalgic Slice of Home
- Total Time: 1 hour 15 minutes
- Yield: 1 large pizza (serves 4) 1x
Description
A classic Detroit-style pizza recipe with a crispy cheese crust, chewy dough, and racing stripes of tomato sauce. Simple, nostalgic, and bold.
Ingredients
For the Dough:
2 ¼ teaspoons instant dry yeast
1 ¼ cups warm water
2 ⅓ cups all-purpose flour
⅛ teaspoon salt
2 tablespoons olive oil (for the pan)
For the Toppings:
8 ounces Monterey Jack cheese, cubed
2 to 3 ounces pepperoni slices
10 ounces pizza sauce
Instructions
1. In a large bowl, combine warm water and yeast. Let sit 5 to 10 minutes until foamy.
2. Stir in flour and salt until a sticky dough forms. No kneading needed. Cover the bowl.
3. Let the dough rise in a warm place for 45 minutes until doubled in size.
4. Coat a 9×13-inch metal baking pan with olive oil.
5. Press the dough into the pan gently. If it resists, rest for 10 minutes and try again.
6. Scatter cubed cheese to the edges. Add pepperoni. Spoon sauce in thick stripes across the top.
7. Bake at 500°F (260°C) on the lower rack for 12 to 15 minutes until golden and bubbling.
8. Let rest 5 minutes. Remove from the pan and slice into squares to serve.
Notes
• Add a pinch of sugar to your yeast mixture to boost activation.
• Let dough rise in a barely warmed oven if your kitchen is cold.
• Sauté dense toppings like mushrooms or onions before baking.
• You can add sauce under the cheese if you prefer a softer texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Traditional Pizza Recipes
- Method: Baked
- Cuisine: Italian American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg
Keywords: Detroit-style pizza recipe, frico crust, crispy pizza, homemade pizza
Table of Contents
Table of Contents
Why You’ll Love This Detroit-Style Pizza Recipe
- Crispy, cheesy crust: That signature frico edge gives each bite a perfect crunch
- Effortless dough: No kneading, no fuss, just mix and rest
- Simple ingredients: You likely have everything in your pantry already
- Quick rise: Only 45 minutes to a puffy, bubbly base
- Versatile toppings: Classic pepperoni or get creative with favorites
Whether you are a pizza purist or exploring new styles, this recipe will transport you to a warm, wood-paneled pizzeria in 1940s Detroit.
If you love mastering pizza from scratch, don’t miss our Italian Pizza Recipe Guide for Beginners for even more traditional techniques.
Ingredients Needed for This Detroit-Style Pizza Recipe
For the Dough
- 2 ¼ teaspoons instant dry yeast
- 1 ¼ cups warm water
- 2 ⅓ cups all-purpose flour
- ⅛ teaspoon salt
- 2 tablespoons olive oil, for coating the pan
For the Toppings
- 8 ounces Monterey Jack cheese, brick-style, cubed
- 2 to 3 ounces pepperoni slices
- 10 ounces pizza sauce
Tip: If you cannot find brick cheese, Monterey Jack is an excellent substitute. It melts beautifully and creates that golden edge we are after.
How to Make Detroit-Style Pizza
- Activate the yeast
In a large mixing bowl, combine warm water and yeast. Let it sit for 5 to 10 minutes until it becomes foamy. This shows your yeast is alive and ready. - Mix the dough
Stir in the flour and salt until a sticky, shaggy dough forms. There is no need to knead. Cover the bowl with a towel or plastic wrap. - First rise
Let the dough rise in a warm spot for 45 minutes, or until doubled in size. A gently warmed (but turned off) oven is perfect for this. - Prepare the pan
Coat a rectangular metal pan (about 9×13 inches) with olive oil. This helps with crisping the crust and prevents sticking. - Press in the dough
Gently stretch the dough into the pan using your fingers. It might resist at first. Let it rest for 10 minutes, then try again. Do not worry about perfection. - Layer the toppings
Scatter the cubed cheese all the way to the edges. This is how you create that frico crust. Add pepperoni in even rows, and finally, spoon on the sauce in thick stripes across the top. - Bake
Preheat your oven to 500°F (260°C). Bake the pizza on the lower rack for 12 to 15 minutes, or until the edges are deeply golden and the top is bubbling. - Rest and serve
Let the pizza rest for 5 minutes in the pan. Use a spatula to carefully lift it out and transfer to a cutting board. Slice into squares and serve immediately.
If you enjoy this style, try our homemade sheet pan pizza for another crowd-pleasing classic.
Serving and Storage Tips
Serve this pizza hot with a simple green salad dressed with lemon and olive oil. For a fuller meal, pair it with roasted broccoli or a bowl of minestrone.
To store: Wrap leftover slices tightly and refrigerate for up to three days.
To reheat: Place slices in a hot cast iron skillet or oven to bring back the crisp crust. Avoid microwaving if you want that signature crunch.
Helpful Notes from Nonna Lucia
- Yeast Boost: Add a pinch of sugar to the warm water to give your yeast a quick jumpstart.
- Cold Kitchen Fix: If it is chilly, let the dough rise in a turned-off oven that was slightly preheated.
- Topping Prep: Sauté dense toppings like mushrooms or onions before baking to avoid sogginess.
- Sauce Style: While classic Detroit pies feature sauce on top, feel free to spread it underneath the cheese if you prefer a juicier bite.
Detroit-Style Pizza Recipe FAQs That Will Surprise and Delight You
What is the difference between Detroit- and Chicago-style pizza?
Detroit-style pizza is known for its thick, airy crust with a crispy cheese edge and rectangular shape. Chicago-style is a deep-dish pizza with a buttery crust and layers of cheese and chunky tomato sauce, almost like a pizza pie.
What kind of pan is best for Detroit-style pizza?
A high-sided rectangular or square metal pan is traditional. The original versions were baked in steel automotive drip trays, which created that legendary crispy crust. If you do not have one, a well-oiled 9×13 metal baking pan works just fine.
Who invented Detroit-style pizza?
Detroit-style pizza was first created in 1946 by Gus and Anna Guerra at their neighborhood speakeasy, Buddy’s Rendezvous. They used blue steel pans from local factories and layered the cheese under the sauce, flipping traditional pizza on its head.
Conclusion
This Detroit-style pizza recipe is one I return to often. It is rustic, bold, and utterly satisfying. The chewy focaccia-like base and caramelized cheese edges make each slice something to savor.
There is something deeply comforting about making a pizza that traces its roots to a time when families gathered around enamel kitchen tables and shared stories over food made from love. That is the spirit I hope you feel in every bite.
And if you make it, do not forget to tag us on Facebook or Pinterest. We would love to see your version.
Now go feed someone you love and save a little for yourself too.
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