By Naz Deravian
Updated Feb. 21, 2024
- Total Time
- 4 hours 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes, plus 3 hours 45 minutes’ resting
- Rating
- 4(632)
- Notes
- Read community notes
With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza. This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946. Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans. Using plenty of sharp, aged Wisconsin brick cheese (see Tip) cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. You can find a Detroit-style pan online, but a 9-by-13-inch metal baking pan will also work. (You’ll just have to settle for slightly less crispy edges.) Inspired by J. Kenji López-Alt’s Detroit-style dough recipe, this version calls for bread flour, which creates a delightfully light and chewy crumb.
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Ingredients
Yield:6 servings
- 2½cups/300 grams bread flour, plus more for dusting
- 1tablespoon kosher salt (such as Diamond Crystal)
- 1½teaspoons/5 grams instant yeast
- Extra-virgin olive oil, for greasing
- 4ounces packaged thinly sliced pepperoni
- 12ounces Wisconsin brick cheese, cut into ½-inch cubes, or 6 ounces extra-sharp Cheddar and 6 ounces low-moisture mozzarella, cut into ½-inch cubes
- 1½cups pizza sauce, or a 12-ounce jar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
560 calories; 30 grams fat; 15 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 25 grams protein; 914 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and yeast. Drizzle in 1 cup lukewarm water and mix on low until the flour is incorporated and the mixture becomes a shaggy dough, about 3 minutes. Cover the bowl with plastic wrap and rest for 10 minutes. Knead on medium-low until the dough is smooth and supple but still sticking to the bottom of the bowl, about 10 minutes. Using lightly floured hands, shape the dough into a ball in the bowl. Cover the bowl with plastic wrap and set aside to rest in a warm spot until doubled in size, about 2 hours. (Alternatively, you can knead the dough by hand on a floured surface, until smooth and supple, 13 to 15 minutes. Shape into a ball and transfer back to the bowl.)
Step
See AlsoHow to Make Homemade Detroit-Style Pizza | Alexandra's KitchenDe 15 lekkerste pizza's in Rotterdam - Weekends in RotterdamDetroit-Style Pan Pizza RecipeDetroit Style Pizza! | Foodini2
Generously grease the bottom of a (10-by-14-inch) Detroit-style pizza pan or metal 9-by-13-inch baking pan with oil (about 2 tablespoons). Once the dough has doubled in size, transfer it to the pan, turning it in the pan until coated in oil. Using your hands, stretch the dough out in the pan as far as it will spread. (It won’t yet reach the sides.) Cover the pan with plastic wrap and allow the dough to rest for 30 minutes. Stretch the dough again; if it still doesn’t reach the edges, re-cover and allow it to rest for 15 minutes, then try again. When the dough has relaxed enough to reach the edges, stretch it up and slightly beyond the edges of the pan so it will stay put. Cover with plastic wrap and rest for 45 minutes.
Step
3
Heat the oven to 500 degrees with the rack in the lowest position. Remove the plastic wrap and, using your fingers, press down on the dough to remove any large air bubbles. Top the dough evenly with the pepperoni. Add the cheese, making sure to spread some of the cubes right to the edges of the pan (this will help create a crispy crust). Spoon the sauce evenly over the cheese in three rows, running the length of the pan.
Step
4
Bake until the edges are crisp and charred and the cheese is melted and bubbling, 15 to 18 minutes. Run a knife or an offset spatula along the sides of the pizza to help release it from the pan, doing your best not to break up the charred edges. Using one or two flat spatulas, carefully lift the pizza out of the pan and onto a cutting board. Cut into 6 to 8 square slices and serve.
- Pepperoni is traditional, but you can swap with bell peppers or mushrooms for a vegetarian version. Remember to place any toppings under the cheese.
- Wisconsin brick cheese is available at specialty cheese shops and online. It is very sharp, tangy and pungent. (Its name comes from the bricks originally used to press the curds in the late 1800s.)
Ratings
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out of 5
632
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Cooking Notes
MmM Oakland
When I worked as a cook in one of the original Detroit style pizza joints (Shields) back in the day (‘85) the dough would always rest in the pans refrigerated for at least a day to develop the flavor. Since there is so much dough in a Detroit style pizza it really makes a difference.
Kim from the D
The brick cheese used on Detroit pizza is NOT the aged brick that the author describes as pungent, tangy and sharp. Mild brick is used, which shares creamy and subtle blunt sharp qualities with Muenster and havarti, either of which make a good substitute with the addition of some sharp white cheddar. Mild brick used to be widely available in the Midwest. I now order mine from the Pinconnong Cheese Co in Michigan.
Sharon de Cook
I spent every Friday night at the original Buddy's in the late 1960's with my first husband in Detroit.This pizza was best paired with a boombah (bomba ???) of cold draft beer, served at a table with a good view of the bocci ball court. This weekly habit, eventually contributed to divorce, but not due to the pizza, beer, or bocci ball.
KiH-Wis
On the brick cheese -- my Wisconsin dairy farmer dad always had aged brick cheese in the fridge. The rest of us just called it "stinky cheese." You wouldn't want it on your pizza (or maybe even in your kitchen). But mild brick cheese is buttery, smooth and delicious. And it melts beautifully. If you can get your hands on some Widmer's (made in Theresa, WI), you will love it!
Mary Pachuta
Greetings from Oregon - Can’t wait to try this! My husband grew up in Detroit (teenager in the ‘60’s) and…..Buddy’s! We had a pizza there last time we were in town-still the best ever! And, I ordered the gluten free version-amazing and delicious….had to get a Buddy’s t-shirt! Love Detroit - great architecture, new energy, and more than worthy of our support…
Doug
The real trick to getting the dough right is not the brand but rather the weight of the motor oil; has to be 10w40
David shepherd
Could this recipe be made in a cast iron skillet to mimic the crisp-edged results the Detroit-style pans mentioned supposedly provide?
Ian
Do not confuse AGED brick with MILD brick. They are a world apart. You want MILD for pizza, and it is not "pungent" at all. You do not want a pile of aged brick on your pizza, I assure you. The reason for brick is that its relatively higher fat content tolerates the 500+ degree temperatures beautifully and results in the crispy, but not burnt, edges.
MarionWendy
Loved this. Used my own dough recipe, but otherwise stuck to the recipe - including the sauce. I proofed the dough in the fridge then used a quarter sheet pan with plenty of good olive oil. I baked it on the bottom of the oven to ensure a crisp bottom crust - it was ready in about 30 minutes. Will have to make it again. Husband insists.
Sarah
First attempt at Detroit-style pizza with a blue steel pan… followed the dough recipe and it turned out great. For toppings, I used NYT bacon onion jam recipe, NYT pizza sauce with a little extra red pepper flake. I put a very light layer of mozzarella- to get it crispy, but dolloped ricotta on top of the sauce. Then topped with a hot honey.
JimP
A 12-inch Lodge is roughly the same area as a 9 x 13-inch baking pan.
Mmkperez
I love this pizza, it’s easy to make. Reminds me of all those after basketball and football games at Buddy’s or Shields. Detroit makes good pizza!
John Fournier
It is best to let the dough age overnight at room temperature before baking. You want it to get funky, and you can leave it out covered with plastic wrap for up to three days before baking it. Also, this recipe is going to produce an extremely bready crust. You will want to work the dough as little as possible so it isn’t tough, but it is still chewy in your mouth. Don’t put it in a machine with a dough hook. You’ll ruin it. Finally, don’t sub cheddar. Order a brick cheese online.
Ken. from WI
I'm with Kim from D on this one. Aged brick, which I love, shares olfactory qualities with Limburger and would make for a really different pizza. Hmmm. It might be worth a try, though.
Ken in Wisconsin
Absolutely correct about the nature of mild brick cheese used in the pizza. It makes all the difference in a Detroit-style pizza. And Widmers is famous for their brick cheese. Just don't get the"lagered" brick. It's the stinky one (although also delicious).
Jen
20 min cook time, cover and go 3 min more
Salt conversion & parbake
Made this now a few times and have a few recommendations:- For those relegated/privileged to have only Morton Salt available, suggest using 2tsps vs one 1Tbs. Dough comes out airier IMO.-Saw this on Reddit - try “parbaking” with a light layer of cheese only for 6-8 minutes at 500. Remove from oven. Add toppings then cheese, sauce. Finish for 12-14 minutes. Ostensibly this makes the toppings not crush the dough as it rises in the first few minutes.
Pretty Good
I would add less salt to the dough. The tomato sauce can go on the dough first. Overall it was ok.
private note to me
Much. Less. Salt. No more than 1 tsp.
Maria
I skimped on the pepperoni. I am a fool. Other than that it was delicious.
Josh
It took me a couple tries to make it right but the second time it came out great. I made it for my mom because she’s from Detroit. She loved it.
Diana
We loved it. Turned out perfect.
Marco
I followed as written including the 2 tbsp of olive oil and yet it got stock to the bottom of the pan. Why?The flavors are just so tasty, the crunch of edges are just Delicious!
jen
It’s exactly like my favorite pizza in Detroit, Belles island! I live in Ohio but drive in for pizza often.The dough recipe works great as is. I weigh ingredients and the dough is soft, and becomes very chewy. Use mozzarella and mild and sharp cheddar. Make sure the cheese goes over the edges and that the edges get super dark. Make a sauce with a can of tomatoes (purred) 2tsp kosher salt and simmer 1hour.
Bob
Made this recipe again with these modifications: bake dough by itself for 10 minutes, then add toppings and then add the cheese and cover with foil and bake for 15 minutes, remove foil and bake 8 more minutes.Add already warmed up sauce after taking pan out of oven for the last time.Used Widmer Wisconsin brick cheese and Detroit 10x14 deep dish steel pan. Next time will refrigerate dough in pan over night before cooking.Delicious!
Jonathan
This recipe is great. I've never been to Detroit, so can't say if it is authentic Detroit-style pizza before, but this reminds me of the Victory Pig style pizza you can get at a handful of places in Northeastern Pennsylvania. The only difference is those places use a fresh chunky tomato sauce similar to what you get on a New Jersey tomato pie.
JB
Maybe it is supposed to be 1 tsp of salt?
jerry collins
Why is the Times always pushing Diamond Crystal Kosher salt Can't I use Morton's Kosher salt?
William Wroblicka
The two brands have different densities. A specified volume of Diamond Crystal weighs about half as much as the same volume of Morton's. If you want to use Morton's, use half as much (by volume) as a recipe formulated with Diamond Crystal calls for. For example, if a recipe calls for one teaspoon of Diamond Crystal, substitute a half teaspoon of Morton's.
Brooklyn Pizza
In Brooklyn, this is called Sicilian Pizza. As in, “give me two square.” It would seem someone on their way home to Detroit from serving in WWII in Europe, stopped in NYC and had a square. Good examples are Spumoni Garden on 86th Street in Brooklyn and Fratelli’s on 18th Avenue in Brooklyn.
BJH
I used a 9x14 cast iron pan and a mix of cheeses. When I do the next one I will put the pepperoni above the cheese so it can get crispy. Great recipe!
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