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 9x13 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?

The Best Detroit Style Pizza Recipe You'll Ever Make

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

Scale

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