Detroit Style Pizza. The first time I made it, I got flour in my hair and cheese stuck to my sleeve. My grandson kept asking if it was ready. The kitchen smelled so good, everyone crowded around. I pulled it from the oven, bubbling and crisp. We ate right from the pan, laughing, no plates needed. That’s how it goes at my table.
Table of Contents
Table of Contents
Why You’ll Love This Detroit Style Pizza
- Crispy, cheesy edges every corner a prize
- Thick, airy crust that holds up to all the toppings
- Easy to make, even if you’re a little messy (just like me)
- Brings everyone into the kitchen, laughing and reaching for more
- Tastes even better eaten straight from the pan
Detroit Style Pizza is the kind of food that turns any night into a little party, no matter how your day’s gone.
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How to Make Detroit Style Pizza (The Crispy Cheese Crust!)
- Total Time: 3 to 14 hours (includes rising/resting time)
- Yield: 1 large pizza (serves 4-6) 1x
Description
Thick, airy crust, crispy cheese edges, and loads of flavor—this Detroit Style Pizza brings family together for the best slice you’ll ever eat. Nonna Teresa shows you how to make it, mess and all.
Ingredients
For the Yeast Dough:
2 1/4 cups (288g) bread flour
1 1/2 teaspoons kosher salt
1/2 teaspoon instant yeast
1 cup (240g) cold water
For the Sourdough Dough:
1 3/4 cups + 1 tablespoon (255g) bread flour
1 1/2 teaspoons kosher salt
1/2 cup (100g) bubbly sourdough starter
3/4 cup (185g) water
For the Pan:
1 tablespoon butter (for greasing)
1 teaspoon olive oil
For Each Pizza:
6 oz shredded cheddar cheese
4 oz shredded low-moisture, whole-milk mozzarella
6 oz hand-grated low-moisture, whole-milk mozzarella
3–4 oz pepperoni slices
1/4 cup pickled jalapeños (optional)
1/2 cup tomato sauce
Honey, for drizzling (optional)
Instructions
1. Make the Dough (yeast or sourdough): Mix flour, salt, and yeast (or starter) with water until sticky. Let rise overnight (yeast) or 4-8 hours (sourdough).
2. Grease pan well with butter and olive oil. Place dough in pan, coat with oil, rest until soft. Gently press out to fill corners. Let rise again.
3. Preheat oven to 500°F (260°C). Dimple dough, bake 8 minutes. Cool upside down on a rack at least 20 minutes.
4. Lower oven to 475°F (245°C). Press cheddar and some mozzarella against edges for crispy cheese crust. Sprinkle the rest of the mozzarella in the center. Stripe tomato sauce on top. Add pepperoni and jalapeños if you like.
5. Bake 10-12 minutes, until cheese is bubbly and edges are deeply caramelized.
6. Let pizza rest in the pan 5 minutes. Loosen with spatula and slide onto a board. Drizzle with honey if you like. Slice and serve hot!
Notes
If your dough is sticky, just flour your hands and keep going. It’s meant to be soft.
No brick cheese? Use mozzarella and cheddar.
Crispy, dark cheese edges are the best part!
Great served straight from the pan, and leftovers reheat best in the oven.
Have fun and make a mess—Nonna Teresa’s way!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Fun & Trendy Pizza Recipes
- Method: Baking
- Cuisine: Italian American
Nutrition
- Serving Size: 1 slice (1/8 pizza)
- Calories: 410
- Sugar: 3g
- Sodium: 740mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 55mg
Keywords: Detroit Style Pizza, crispy crust, cheesy, Nonna Teresa, homemade
A Little Story Behind Detroit Style Pizza
And you know what? That’s why I love this Detroit Style Pizza. It reminds me a bit of how we did things back home no fancy tools, just whatever was on hand. Sometimes I use my old roasting pan, sometimes the kids’ brownie tin doesn’t matter, as long as you pack it with cheese and heart.
My grandson always says the corners are his, but I tell him, “You have to be quick, Nonna’s faster than she looks!” That’s the beauty of this pizza doesn’t matter if it’s perfect, as long as everyone’s smiling and licking their fingers by the end.
Ingredients Needed for Detroit Style Pizza
For the Dough (choose one):
- Yeast Dough:
– 2¼ cups (288g) bread flour
– 1½ teaspoons kosher salt
– ½ teaspoon instant yeast
– 1 cup (240g) cold water
(Easy and reliable just let it rise overnight. Don’t rush it!) - Sourdough Dough:
– 1¾ cups + 1 tablespoon (255g) bread flour
– 1½ teaspoons kosher salt
– ½ cup (100g) bubbly sourdough starter
– ¾ cup (185g) water
(For a little extra flavor if you’re the patient type.)
For the Pan:
- 1 tablespoon butter (soft, for greasing don’t be shy!)
- 1 teaspoon olive oil
For Topping Each Pizza:
- 6 ounces shredded cheddar cheese
- 4 ounces shredded low moisture, whole milk mozzarella
- 6 ounces hand grated low moisture, whole milk mozzarella
(If you can find brick cheese, even better otherwise, this mix works great.) - 3 to 4 ounces pepperoni slices
(Or whatever your heart wants. Don’t listen to the rules add what you love!) - ¼ cup pickled jalapeños (optional, for a little kick)
- ½ cup tomato sauce
(Use a thick, simple sauce homemade or your favorite jar.) - A light drizzle of honey for serving (optional, but trust me it’s fun)
How to Make Detroit Style Pizza
1. Make the Dough (Pick Your Method):
- Yeast Dough:
Mix your flour, salt, and yeast in a big bowl. Add cold water and stir until a sticky dough forms. Don’t worry if it’s a little messy Detroit Style Pizza dough is supposed to be soft and shaggy. Rub with olive oil, cover, and let it rest overnight. If you forget about it until tomorrow, don’t worry. That just means more flavor. - Sourdough:
Mix water and starter together, stir in the salt, then the flour. Knead gently until it comes together. Let it rest 30 minutes, then do a few stretch and folds (just pull, fold over, and turn the bowl). Let it rise until it’s doubled some days that’s four hours, sometimes it’s eight.
2. Prep the Pan:
- Grease your 10×14 inch pan with plenty of butter, then add olive oil too. This is the secret to that signature Detroit Style Pizza crispy edge. Don’t skip it, or you’ll miss the best part.
3. Rest and Stretch:
- Drop the dough in your pan and turn it to coat. Cover and let it rest a couple hours. When it’s soft and puffy, gently press it out to the corners. Cover and let it rise again for another hour.
4. Parbake the Crust:
- Heat your oven to 500°F (260°C). Dimple the surface with your fingers (not the edges leave room for that cheese wall). Bake for 8 minutes. Take it out, flip onto a rack, and let it cool upside down at least 20 minutes. Don’t wash the pan!
5. Assemble and Bake:
- Lower oven to 475°F (245°C). Press cheddar and mozzarella around the edge for the famous cheese crust. Add the rest of your mozzarella in the middle, then stripe your sauce on top. Add pepperoni, jalapeños whatever makes you happy. Bake 10–12 minutes, until edges are almost burnt (that’s perfect).
6. Finish and Serve:
- Let your pizza rest in the pan a few minutes, then run a spatula around the edges. Slide onto a board, drizzle with honey if you like. Slice it up and serve hot. In my house, we eat Detroit Style Pizza right from the board no plates, just happy hands and lots of laughter.
Serving & Storage Tips for Detroit Style Pizza
Don’t fuss with plates just cut that Detroit Style Pizza right in the pan and let everyone grab a piece while it’s hot. The edges should be crunchy, the cheese bubbly, and if you burn your fingers, that’s how you know you did it right. I like to toss a handful of salad on the side, nothing fancy, just whatever’s fresh. Sometimes I throw a few basil leaves on top if I remember. If you have leftovers (which never happens at my house, but maybe you’re luckier), let the pizza cool down, then wrap it up in foil or put it in a container. Pop it in the fridge and it’ll be good for a few days.
When you’re ready for round two, don’t even think about the microwave trust your Nonna! Heat it up in the oven until the crust gets crunchy again. That first bite, hot and crispy, always makes me smile. And if you eat it cold straight from the fridge in the middle of the night? Hey, I won’t tell.
Helpful Notes for Detroit Style Pizza
Don’t worry about the dough. Sometimes it’s sticky, sometimes not just flour your hands, you’ll be fine. Use whatever cheese you have, really. No brick cheese? Who cares. Put extra if you want. Sauce goes messy, edges get dark, maybe a little burnt that’s when people fight for the corners. Sometimes I burn my hand. Happens. Nobody complains.
Kids want to put something weird on top? Let them. Maybe it’ll be good. If your pizza looks funny, who cares. If you laugh and make a mess, you’re doing it right.
Detroit Style Pizza Questions You Always Wanted to Ask
What makes Detroit Style Pizza different from other pizza?
Detroit Style Pizza is baked in a deep pan so you get a thick, airy crust and those famous crispy cheese edges. Sauce goes on top, not underneath. It’s messy and delicious everyone fights for the corners!
Can I use regular mozzarella if I can’t find brick cheese?
Of course! Use whatever cheese you have. I use low moisture mozzarella most of the time, sometimes a bit of cheddar if I feel wild. Don’t stress about it.
Do I have to use a special pan for Detroit Style Pizza?
If you have a real Detroit pan, use it. If not, a metal 9×13 baking pan works just fine. Butter it up well and you’ll still get those crispy edges.
Is Detroit Style Pizza good leftover?
Oh yes sometimes I like it even better the next day! Wrap the slices and put them in the fridge. Reheat in the oven to get the crust crunchy again.
Can I freeze Detroit Style Pizza?
Sure, you can. Wrap slices tight and freeze. Heat in the oven until hot and crisp. Midnight snack, anyone?
Conclusion
And there you go Detroit Style Pizza, straight from my kitchen. It’s a little messy, everybody’s laughing, and someone’s always grabbing the first corner while it’s still too hot. That’s how I love it. Don’t worry if yours looks funny or the cheese goes everywhere. That’s what makes it yours.
Want to try another pizza? Here’s the dough recipe I use all the time: Authentic Italian Pizza Dough. Or maybe you need a few dough secrets? Take a look at my Guide to Pizza Dough.
If you make this pizza, do me a favor share a photo with us on Facebook or show it off on Pinterest. I really do look at them all. Makes my day.
Now go on, feed someone you love and sneak a bite for yourself, too.
- How to Make Detroit Style Pizza (The Crispy Cheese Crust!) - June 24, 2025
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