Let me tell you about the first time I bit into a Detroit-style pizza. It was like discovering a secret chapter in the pizza bible—one where the crust was golden and crisp, the cheese edges were caramelized to perfection, and the sauce sat proudly on top like bold brushstrokes on a canvas. This isn’t just pizza; it’s a masterpiece born in the heart of Motor City, baked in blue steel pans that give it that iconic rectangular shape and those irresistible crispy corners. If you’ve never made this at home, you’re in for a treat. Let’s roll up our sleeves and dive into the art of crafting this cheesy, saucy wonder.
Why This Recipe Works
- The Crust: Light and airy inside, with a bottom so crispy it crackles when you bite in. The secret? High-protein bread flour and a double rise for maximum gluten development.
- The Cheese: Wisconsin brick cheese is the star here, melting into gooey perfection and crisping up at the edges like a savory halo. Its high fat content (about 50%) is key for that deep caramelization.
- The Sauce: Added after baking, it stays bright and fresh, cutting through the richness of the cheese. Simmering it with garlic and oregano ensures bold flavor.
- The Pan: A blue steel pan isn’t just a suggestion—it’s the magic wand that transforms dough into Detroit-style gold. Its thin walls heat rapidly, creating a dual-texture crust.
- The Oil: Generously coating the pan isn’t just for non-stick purposes; it’s what fries the edges into that crave-worthy crunch, mimicking the original auto-tray method.
The Story Behind the Sauce
Back in the 1940s, Detroit’s auto workers turned industrial parts trays into pizza pans, and a legend was born. The cheese bakes right up against the metal, creating those crispy edges, while the sauce is added post-bake to keep it vibrant. It’s a pizza with blue-collar roots and gourmet appeal.
Essential Ingredients & Tools
Ingredients for the Dough
- 500g (~4 cups) bread flour: High protein for structure and chew. (Substitute: All-purpose flour in a pinch, but expect less chew.)
- 300ml (1 ¼ cups) warm water: Activates yeast without killing it (110°F/43°C is ideal).
- 7g (2 ¼ tsp) active dry yeast: The tiny powerhouse behind the dough’s rise.
- 10g (1 ¾ tsp) fine sea salt: Enhances flavor and controls yeast activity.
- 15ml (1 tbsp) olive oil: Adds elasticity and richness.
- Pinch of sugar: To activate the yeast.
Ingredients for the Cheese Blend
- 340g (12 oz) Wisconsin brick cheese: Cubed or shredded for maximum edge crispiness. (Substitute: Equal parts Monterey Jack and mild cheddar.)
- 115g (4 oz) low-moisture mozzarella: For that iconic stretch.
Ingredients for the Sauce
- 300-360g (1 ¼ – 1 ½ cups) thick tomato sauce: Simmered with garlic and oregano for depth.
Additional Toppings & Essentials
- 55-85g (2-3 oz) cup-and-char pepperoni (optional): Place cups facing up for crispy “flavor bowls.”
- 45-60ml (3-4 tbsp) neutral oil: For frying the edges.
Tools You’ll Need
- 10″x14″ blue steel pan: Non-negotiable for authentic crust. (Backup: Anodized aluminum pan.)
- Stand mixer with dough hook: Saves time and effort. (Alternative: Knead by hand for 15 minutes.)
- Metal spatula: To release every crispy cheese bit from the pan.
Serves: 4 | Prep time: 30 mins (plus proofing) | Cook time: 15-20 mins | Total time: 45-60 mins
How to Make Detroit-Style Pizza with Brick Cheese and Tomato Sauce
- Activate the Yeast
Combine 300ml (1 ¼ cups) warm water, 7g (2 ¼ tsp) active dry yeast, and a pinch of sugar in a bowl. Let sit for 5–10 minutes until foamy. This confirms your yeast is alive. Pro tip: Too-hot water kills yeast; too-cold slows it. Aim for wrist-temperature warmth. - Build the Dough
In a stand mixer, mix 500g (~4 cups) bread flour and 10g (1 ¾ tsp) fine sea salt. Add yeast mixture and 15ml (1 tbsp) olive oil. Knead with a dough hook on medium for 8–10 minutes until the dough pulls away cleanly. Let rise covered in a warm spot until doubled (~2 hours). - Shape and Proof Again
Coat the pan with 45-60ml (3-4 tbsp) neutral oil—this fries the edges. Press dough into corners. If it resists, rest 10 minutes (gluten relaxes). Proof again for 30–60 minutes until puffy. Critical: This ensures an airy crumb. - Layer the Cheese
Distribute 340g (12 oz) Wisconsin brick cheese and 115g (4 oz) low-moisture mozzarella, pressing cheese against the pan’s edges. Add toppings like 55-85g (2-3 oz) cup-and-char pepperoni now, nestling them in. Science note: Cheese touching the pan triggers the Maillard reaction for browning. - Bake Hot and Fast
Preheat oven to 500°F (260°C). Bake on the lowest rack for 15–20 minutes until edges are deep golden. Don’t peek early—steam escape deflates the dough. - Finish with Sauce
Once baked, stripe with 300-360g (1 ¼ – 1 ½ cups) thick tomato sauce. Slice with a metal spatula, scraping along the edges to free the crispy cheese fringe.
Pro Technique
- Cheese Edge Mastery: For extra texture, cube 25% of the brick cheese—irregular pieces create deeper browning.
- Pan Science: Preheat the pan for 5 minutes before adding dough for a crispier bottom.
- Topping Distribution: Pre-cook watery veggies (like mushrooms) to avoid sogginess.
Storage & Freshness Guide
- Cooling: Let pizza cool on a wire rack for 5 minutes before slicing to prevent sogginess.
- Refrigerating: Store slices in an airtight container with parchment between layers. Reheat in a 400°F (200°C) oven for 8–10 minutes.
- Freezing: Freeze unbaked dough balls in oil-coated bags for up to 3 months. Thaw overnight in the fridge.
Nutrition Profile
Per serving:
- Calories: ~900-1000
- Protein: ~35-40g
- Carbs: ~85-95g
- Fat: ~45-55g
- Fiber: ~4-6g
Ingredient Variations and Their Impact
- Brick Cheese Substitute: Blend Monterey Jack and mild cheddar. Add Parmigiano-Reggiano for umami.
- Gluten-Free: Use 350g gluten-free flour + 1 tsp xanthan gum. Rest dough 30 minutes before shaping.
- Vegan: Miyoko’s mozzarella + Violife cheddar. Brush pan with refined coconut oil.
- Spicy Sauce: Stir in 1 tsp Calabrian chili paste; garnish with fresh basil.
Perfect Pairings
Complementary Dishes
- Garlic Knots: Buttery, herby, and perfect for dipping in leftover marinara. Their soft texture contrasts the pizza’s crunch.
- Crisp Green Salad: A lemony Arugula Salad with shaved Parmesan cuts through the richness with acidity.
Drinks
- Detroit Lager: A crisp Dortmunder-style lager cleanses the palate.
- Chianti Classico: Bright cherry acidity balances the tomato sauce and cheese.
Something Sweet
- Honey-Drizzled Ricotta: Lightly sweet and creamy, a Midwest-inspired closer.
- Tiramisu: Coffee and mascarpone provide a refreshing finish.
FAQs
- Q: Can I use a different pan? A: Blue steel is best. Anodized aluminum is a second choice.
- Q: Why add sauce after baking? A: Keeps the crust crispy and sauce vibrant.
- Q: Can I freeze the dough? A: Yes! Thaw in the fridge before using.
Detroit-Style Pizza with Brick Cheese and Tomato Sauce: A Love Letter to Crispy, Cheesy Perfection
Recipe Controls
Make authentic Detroit-Style Pizza with Brick Cheese and Tomato Sauce at home! Crispy edges, gooey cheese, and bold sauce. Try this Motor City classic today!
Ingredients
For the Dough:
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500 g bread flour (~4 cups)
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300 ml warm water (1 ¼ cups)
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7 g active dry yeast (2 ¼ tsp)
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10 g fine sea salt (1 ¾ tsp)
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15 ml olive oil (1 tbsp)
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Pinch of sugar
For the Cheese Blend:
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340 g Wisconsin brick cheese (12 oz)
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115 g low-moisture mozzarella (4 oz)
For the Sauce:
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300-360 g thick tomato sauce (1 ¼ - 1 ½ cups)
Additional Toppings & Essentials:
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55-85 g cup-and-char pepperoni (2-3 oz, optional)
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45-60 ml neutral oil (3-4 tbsp)
Instructions
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Activate yeast in 300ml (1 ¼ cups) warm water with a pinch of sugar. Let foam for 5–10 minutes.01
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Mix 500g (~4 cups) bread flour and 10g (1 ¾ tsp) fine sea salt in a stand mixer. Add yeast mixture and 15ml (1 tbsp) olive oil. Knead for 8–10 minutes.02
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Let dough rise covered until doubled (~2 hours).03
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Coat pan with 45-60ml (3-4 tbsp) neutral oil. Press dough into corners. Proof 30–60 minutes until puffy.04
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Layer 340g (12 oz) Wisconsin brick cheese and 115g (4 oz) low-moisture mozzarella, pressing against pan edges. Add 55-85g (2-3 oz) cup-and-char pepperoni if using.05
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Bake at 500°F (260°C) on lowest rack for 15–20 minutes.06
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Top with 300-360g (1 ¼ - 1 ½ cups) thick tomato sauce, slice, and serve.07
