Detroit pizza is the rebel of the pizza world. Thick, airy crust. Crispy, caramelized cheese edges that go all the way to the pan walls. Sauce on top. Baked in a steel pan. Make it once. You’ll be obsessed.
Make Dough
Mix flour, warm water, yeast, salt, and olive oil until a shaggy dough forms. Knead 5-7 minutes until smooth. Cover and rise 2-3 hours until doubled.
Prep Pan
Generously oil a 10×14 Detroit-style or metal baking pan (or a 9×13 cake pan).
Press & Rise
Press dough into the pan, pushing it all the way to the corners and up the sides. Cover and rise 30-45 minutes until puffy.
Preheat
Preheat oven to 500°F (260°C).
Top & Bake
Scatter cheese all over the dough, making sure it reaches the edges (the edges will caramelize into a frico crust).
Add toppings, then spoon sauce in three rows on top (traditional — sauce doesn’t cover the whole pizza).
Bake 12-15 minutes until cheese is bubbly and edges are dark and crispy.
Serve
Let cool 2 minutes. Run a spatula around the edges to release. Slice into squares. Serve immediately.
Summary
Prep Time: 20 min + rises | Bake Time: 15 min | Total: 35 min + rises
Yield: 4-6 servings | Difficulty: Medium
Storage Notes
- Best fresh.
- Reheat in oven or cast iron skillet at 400°F for 5-7 minutes (crispy returns).
- Never microwave — crust dies.
- Dough can be refrigerated for 3 days.
