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Square Detroit Style Pizza with thick crust
Square American pizza with thick crust and crispy cheese crown

Detroit-Style Pizza with Crispy Cheese Edges

Author: Flavelo
Recipes Main Courses Quick Meals
This pizza started its world conquest from Detroit, the heart of the American auto industry. Legend has it the original pans were actually blue steel utility trays used in car factories, which conducted heat perfectly. The soul of this style is the 'frico': cheese sprinkled between the dough and the pan walls, caramelizing into a lacy, crispy frame around the soft, airy crust. Traditionally, the sauce goes on top—not under the cheese—often in racing stripes.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs 10 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • High-sided rectangular baking pan (preferably metal) for the signature crust
  • Stand mixer (optional)
  • Digital scale
  • Pastry brush
  • Wire rack

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Measure the flour into a bowl and mix in the salt. Dissolve the yeast in the warm water, then pour it into the flour.

Tip: Don't pour salt directly onto the yeast as it can inhibit its activity. Ensure water is lukewarm, not hot.
2 ✓

Begin kneading. Once the dough comes together, drizzle in 2 tablespoons of the olive oil and continue kneading for 8-10 minutes until smooth, shiny, and pulling away from the sides.

Tip: Adding oil at the end ensures it doesn't interfere with gluten development.
3 ✓

Cover the bowl and let rise in a warm, draft-free place for 60 minutes, or until doubled in size.

Tip: Drafts cool the dough and slow down the rising process.
4 ✓

Generously oil your baking pan with the remaining olive oil. Transfer the dough to the pan and gently press it into the corners with your fingers.

Tip: If the dough snaps back, let it rest for 10 minutes to relax the gluten before pressing again.
5 ✓

Cover and let rise in the pan for another 30 minutes. Meanwhile, preheat your oven to its highest setting (450-500°F).

Tip: The second rise creates the signature airy structure.
6 ✓

Mix the mozzarella and cheddar (or brick cheese). Sprinkle the cheese over the dough, ensuring you pile it heavily against the edges of the pan—this creates the crispy crust.

Tip: The cheese blend ensures stretch and flavor. The fat from the cheddar helps caramelize the edges.
7 ✓

Spoon the tomato sauce over the cheese in two or three lengthwise stripes. Sprinkle with dried oregano.

Tip: Placing sauce on top prevents the dough from getting soggy.
8 ✓

Bake for 20-25 minutes. The pizza is done when the cheese is bubbling in the center and the edges are dark golden brown, forming a caramelized wall.

Tip: Don't fear the dark edges; that char is the hallmark of the style!
9 ✓

Remove from the oven and immediately transfer from the pan to a wire rack using a spatula. Let cool for 5 minutes before slicing.

Tip: Leaving it in the pan will cause the crust to steam and lose its crunch.

Recipe FAQ

Why didn't the edges crisp up?
The temperature might have been too low, or the cheese didn't touch the pan walls. Metal pans conduct heat better than glass or ceramic.
What if the dough shrinks back when stretching?
The dough is 'stressed'. Let it rest for 10-15 minutes to relax the gluten, then try again.
How do I reheat it?
In a skillet over medium heat, covered. This re-crisps the bottom while warming the top.

Ingredients

  • 1 lb Bread Flour or All-Purpose Flour
  • 1 1/4 cups Warm Water (approx. 90-95°F)
  • 1 packet (0.25 oz) Active Dry Yeast
  • 2 tsp Salt
  • 1/4 cup Extra Virgin Olive Oil
  • 1 1/4 cups Thick Pizza Sauce
  • 8 oz Whole Milk Mozzarella (shredded or cubed)
  • 4 oz Cheddar Cheese (shredded) or Brick Cheese
  • 1 tsp Dried Oregano