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Detroit Style Pizza square shaped, thick and crispy
Thick, airy square pizza with caramelized cheese edges and racing stripes of red sauce.

Detroit style pizza

Author: Flavelo
Recipes Main Courses Quick Meals
This pizza began its world conquest from Detroit, the citadel of the American automotive industry. Legend has it that the original pans were actually blue steel parts trays used in car factories, which conducted heat excellently. The soul of the style is the so-called 'frico': cheese sprinkled between the dough and the wall of the pan, which caramelises during baking, forming a lacey, crunchy frame around the soft, airy dough. The sauce is traditionally not ladled under the cheese, but drizzled on top, often in two wide stripes like racing car livery.
🕒 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 roasting tin (preferably metal) to achieve the distinctive shape
  • Stand mixer (optional) for kneading
  • Digital scales for precise ratios
  • Pastry brush for oiling
  • Wire rack for cooling

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Weigh the flour into a mixing bowl and stir in the salt. Crumble the fresh yeast into the lukewarm water, stir until dissolved, then pour into the flour.

Tip: Do not sprinkle salt directly onto the yeast as it can inhibit its action. The water should be hand-warm, not hot. [Osmotic pressure can draw water out of the yeast cells.]
2 ✓

Begin to knead the dough. When it comes together, drizzle in 30 ml of olive oil and continue kneading for 8-10 minutes until the surface is shiny and smooth, and it comes away from the side of the bowl.

Tip: Add the oil at the end of kneading so it doesn't hinder gluten development. [Fat coats the proteins, making it harder to build the gluten network.]
3 ✓

Cover the bowl with a clean tea towel or cling film and leave to prove in a warm, draught-free place for 60 minutes until doubled in volume.

Tip: Draughts cool the dough, slowing down the rise. [Yeast carbon dioxide production is a heat-dependent reaction.]
4 ✓

Grease the roasting tin generously with the remaining olive oil. Tip the proved dough into it and gently press it out towards the corners with your fingers.

Tip: If the dough springs back and won't fill the tin, let it rest for 10 minutes then continue. [Resting allows the gluten strands to relax, making the dough more extensible.]
5 ✓

Cover the tin and prove the dough for another 30 minutes in the tin. Meanwhile, preheat the oven to the highest possible setting (230-250°C).

Tip: The second prove gives the dough its final, airy structure. [The gas bubbles created expand the dough structure.]
6 ✓

Mix the grated mozzarella and cheddar. Sprinkle the cheese over the dough, ensuring plenty gets right up against the walls of the tin – this will form the crispy edge.

Tip: The mix of two cheeses ensures stretchiness and characterful flavour. [The higher fat content of Cheddar aids the Maillard reaction at the edges.]
7 ✓

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

Tip: By placing the sauce on top of the cheese, the dough doesn't get soggy. [The fat layer forms a hydrophobic barrier between the dough and the wet sauce.]
8 ✓

Place in the hot oven and bake for 20-25 minutes. The pizza is ready when the cheese is bubbling in the middle and the edges form a dark golden brown, almost black caramel layer against the tin.

Tip: Don't be afraid of the dark edges, this is the trademark of the style! [Caramelisation of lactose and proteins provides the umami-rich flavour.]
9 ✓

Remove from the oven and immediately lift out of the tin onto a wire rack using a spatula. Leave to cool for 5 minutes before slicing.

Tip: If you leave it in the tin to cool, the bottom will go soft from its own steam. [Condensation ruins the crispy texture.]

Recipe FAQ

Why didn't the edges brown?
Likely the temperature wasn't high enough, or the cheese didn't touch the pan walls. Metal tins conduct heat better than ceramic or glass.
What if the dough shrinks back when rolling?
The dough is 'stressed'. Let it rest for 10-15 minutes to allow the gluten strands to relax, then try again.
How do I reheat it?
In a frying pan over medium heat, covered. This helps the bottom regain its crispness while the top warms through.

Ingredients

  • 500 g Bread flour (Strong white flour) or Plain flour
  • 300 ml Lukewarm water (approx. 30-35°C)
  • 15 g Fresh yeast
  • 10 g Salt
  • 50 ml Extra virgin olive oil
  • 300 ml Thick tomato sauce
  • 200 g Full-fat mozzarella cheese (grated or diced)
  • 100 g Cheddar cheese (grated)
  • 1 tsp Dried oregano