Detroit-Style Thick Crust Pizza

Featured in Hearty Main Courses.

Detroit-style pizza stands out for its thick, airy crust and signature crispy edges created by caramelized cheese. Made in a rectangular pan, each square offers hearty, golden goodness with a tangy tomato sauce stripe atop gooey mozzarella and Wisconsin brick cheese. Pepperoni coin toppings are traditional, but you can personalize with endless options. The dough rises slowly to ensure a light, chewy bite, while olive oil greases the pan for that beloved crust. Perfect for sharing, this pizza is a comforting crowd-pleaser with layers of flavor in every bite.

Casey
Updated on Fri, 18 Jul 2025 15:03:17 GMT
A slice of pizza with cheese dripping off. Pin it
A slice of pizza with cheese dripping off. | cookingwithcasey.com

Detroit-style pizza is famous for its thick airy crust with crispy caramelized cheese edges and a gooey cheesy top all crowned with racing stripes of rich tomato sauce. This recipe walks you through every step for recreating that craveable Detroit pizzeria experience right at home using ingredients you can find at any grocery store.

The first time I made Detroit-style pizza at home the crispy cheese edges were so good I caught myself peeling them off before anyone else could grab a piece and now everyone asks me for this recipe when pizza is on the menu

Ingredients

  • Bread flour: for rich chewy structure in the crust look for high-protein flour for best results
  • Salt: brings out the flavor in the dough choose fine sea salt for even seasoning
  • Sugar: wakes up the yeast and helps with browning
  • Instant dry yeast: ensures a dependable rise and fast prep
  • Warm water: helps the yeast activate quickly use water that feels warm but not hot to the touch
  • Olive oil: for dough and greasing the pan adds flavor and that signature crispy bottom use extra virgin for best taste
  • Crushed tomatoes: form the base of the savory sauce look for whole canned tomatoes and crush them yourself if you want a chunkier texture
  • Tomato paste: deepens the sauce flavor a little goes a long way
  • Dried oregano: adds classic herby notes pick a fresh dried oregano for the strongest aroma
  • Garlic powder and onion powder: round out the sauce with subtle savory depth
  • Sugar: balances acidity in the sauce just a pinch for a mellow finish
  • Salt and pepper: season to taste use freshly cracked pepper for brightness
  • Mozzarella cheese: full-fat whole milk melts best buy it in blocks and shred at home for better melt
  • Wisconsin brick cheese: unique to Detroit-style pizza sweet and mild with perfect melting if you cannot find it use a mix of mozzarella and jack cheese
  • Parmesan: for a nutty salty sprinkle on top get a wedge and grate it for the freshest flavor
  • Pepperoni: adds a classic spicy kick if you want a classic pie choose a cup of thick-sliced roni
  • Fresh basil or Italian seasoning: for garnishing adds freshness right at the end just before serving

Step-by-Step Instructions

Prepare the Dough:
Combine bread flour salt and sugar in a large mixing bowl then dissolve instant yeast in warm water letting it foam for about five minutes to ensure the yeast is active. Stir the yeast mixture and olive oil into the flour until a shaggy dough forms. Knead on a lightly floured counter for about seven minutes until very smooth and elastic or use a stand mixer with dough hook for five minutes. Place the dough in a lightly oiled bowl cover it and let rise in a warm spot until doubled in size which should take about one to one and a half hours patience is key for fluffy crust.
Make the Sauce:
While the dough rises start your sauce by simmering crushed tomatoes tomato paste oregano garlic powder onion powder sugar salt and pepper in a saucepan over medium heat for fifteen to twenty minutes. Stir often to prevent sticking and taste as you go so you can balance the seasoning. Once thick remove from heat and let cool slightly.
Assemble the Pizza:
Heat your oven to four hundred seventy five degrees and generously oil a rectangular or square pizza pan. Punch down the dough and stretch it to fit the pan using your fingers if it resists let it rest for a few minutes and try again. Layer mozzarella across the entire dough especially making sure to cover the edges. Top with brick cheese and scatter Parmesan all over the top for pure cheesy bliss. Spoon lines of sauce over the cheese in thick racing stripes. Arrange pepperoni or your chosen toppings over the sauce and cheese stripes as you like.
Bake the Pizza:
Slide the loaded pan into the oven and bake for fifteen to twenty minutes until the cheese is bubbling and the crust edges are deeply golden brown. Rotate the pan halfway through for the most evenly browned sides. The pizza should pull away from the edges slightly and smell irresistible.
Finishing Touches:
Let the pizza cool in the pan for at least five minutes before moving. Shower with fresh basil or a dusting of Italian seasoning for color and aroma. Slice into squares and serve hot straight from the pan like a true Detroit pizzeria
A pan of pepperoni pizza. Pin it
A pan of pepperoni pizza. | cookingwithcasey.com

My favorite part is the rich dairy flavor from the brick cheese that melts into the edges and crisps up as it bakes it always reminds me of late night pizza runs and laughter around the kitchen table as everyone fights for the corner piece

Storage Tips

Wrap leftovers tightly and refrigerate them for up to three days. To reheat keep the pizza in a preheated oven at four hundred degrees for about five to seven minutes to help the crust restore its crispiness. The thick crust also makes this a great candidate for freezing slices individually just wrap well and use within a month for the freshest taste.

Ingredient Substitutions

Brick cheese is the star but if it is not available use equal parts of mozzarella and Monterey Jack or even a bit of provolone for that mild melt. You can swap bread flour for all-purpose in a pinch but expect a slightly less chewy texture. Fresh basil at the end is optional but adds a pop of flavor that dried herbs cannot replace.

Serving Suggestions

Slice into squares and pair with a tangy side salad of arugula and lemon to balance the richness. This pizza also holds up well as a party platter since everyone loves grabbing those cheesy corner bites. For a special twist drizzle hot honey over slices right before eating to combine sweet and spicy.

Cultural and Historical Context

Detroit-style pizza traces its roots back to the mid twentieth century and owes its shape to square automotive parts pans from local factories. It developed a cult following in the Midwest before spreading nationwide and is now trendy around the world for its addictively crisp edges and generous cheese. Anyone looking to break away from the ordinary round pizza will love this tradition.

Frequently Asked Questions

→ What makes Detroit-style pizza unique?

Its thick, fluffy crust with crispy, caramelized edges, rectangular shape, and cheese-to-the-edge layering set it apart from other styles.

→ Can I use cheeses other than Wisconsin brick cheese?

Yes, mozzarella or a blend with provolone work well if brick cheese isn't available, offering similar melt and richness.

→ Why is the sauce placed in stripes on top?

This method keeps the crust crisp and acts as a signature look, allowing the cheesy edges to develop their caramelization.

→ How can I achieve airy, fluffy crust?

Let the dough rise slowly in a warm spot. Ample resting and high-protein flour produce a moist, chewy interior.

→ Are there topping variations beyond pepperoni?

Absolutely—mushrooms, sausage, green peppers, or olives all work well. Customize with your favorite combinations for variety.

Detroit-Style Thick Crust Pizza

Thick, fluffy crust, crisp edges, bubbly cheese, tangy sauce stripes—a Detroit classic for sharing and customizing.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Casey

Category: Hearty Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 large Detroit-style pizza (20x25 cm))

Dietary: Vegetarian

Ingredients

→ Dough

01 375 g bread flour (high-protein flour)
02 5 g fine sea salt
03 8 g granulated sugar
04 7 g instant dry yeast
05 300 ml warm water (43°C)
06 30 ml extra virgin olive oil (for dough)
07 15 ml extra virgin olive oil (for greasing pan)

→ Sauce

08 425 g crushed tomatoes
09 30 g tomato paste
10 1 g dried oregano
11 1 g garlic powder
12 1 g onion powder
13 4 g granulated sugar
14 Salt and black pepper, to taste

→ Toppings

15 200 g whole milk mozzarella cheese, shredded
16 170 g Wisconsin brick cheese, shredded or cubed
17 45 g Parmesan cheese, grated
18 120 g pepperoni slices (optional)
19 Fresh basil leaves or Italian seasoning, for garnish (optional)

Instructions

Step 01

In a large bowl, combine bread flour, fine sea salt, and granulated sugar. In a separate vessel, dissolve instant dry yeast in warm water and allow to rest for 5 minutes until frothy.

Step 02

Pour the yeast mixture and 30 ml olive oil into the dry ingredients. Stir until a rough dough forms, then knead on a lightly floured surface for 7–8 minutes until smooth and elastic, or use a stand mixer with dough hook for 5 minutes.

Step 03

Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow to rise in a warm area for 60–90 minutes until doubled in volume.

Step 04

While the dough rises, combine crushed tomatoes, tomato paste, dried oregano, garlic powder, onion powder, granulated sugar, salt, and pepper in a saucepan over medium heat. Simmer, stirring occasionally, for 15–20 minutes until thickened. Adjust seasoning as desired, then remove from heat.

Step 05

Preheat oven to 245°C. Grease a rectangular (20x25 cm) pan with 15 ml olive oil.

Step 06

Punch down the risen dough and transfer to the prepared pan. Gently stretch the dough to fit the pan with fingers; if the dough resists, allow it to rest 5–10 minutes before stretching further.

Step 07

Distribute the shredded mozzarella evenly to the dough’s edges. Scatter brick cheese over mozzarella, ensuring coverage near the edges for caramelization. Sprinkle grated Parmesan on top. Spoon the tomato sauce in 2–3 lengthwise stripes over the cheese.

Step 08

Arrange pepperoni slices or preferred toppings over the cheese and sauce at this stage.

Step 09

Bake in the preheated oven for 15–20 minutes, rotating the pan halfway through, until the crust is golden and crisp at the edges and cheese is bubbling and browned.

Step 10

Remove pizza from oven. Cool for several minutes. Optionally, garnish with fresh basil leaves or Italian seasoning. Slice into squares and serve hot.

Notes

  1. Authentic Detroit-style pizza utilizes brick cheese for a distinctive melt and flavor. If unavailable, substitute with a blend of mozzarella and provolone.
  2. Allowing the dough to rise gradually results in a fluffier, more flavorful crust.
  3. Spoon the sauce in stripes over the cheese rather than spreading, to maintain a crisp crust.
  4. Explore several toppings: mushrooms, green peppers, or a drizzle of garlic butter after baking add unique character.

Tools You'll Need

  • Mixing bowl
  • Saucepan
  • Rectangular or square pizza pan (20x25 cm)
  • Stand mixer with dough hook (optional)
  • Oven

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (gluten)
  • Contains milk (dairy)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 370
  • Total Fat: 18 g
  • Total Carbohydrate: 36 g
  • Protein: 16 g