Recipe

Authentic Detroit-Style Pizza

Thick, airy focaccia-like crust, crispy cheese edges, and bright red sauce on top. This cozy Detroit-style pizza is weeknight-friendly and wildly satisfying.

By Matt Campbell

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4.8

A golden Detroit-style pizza in a rectangular pan with crispy caramelized cheese edges and bright red sauce stripes on top, sitting on a wooden counter

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Detroit-style pizza is the kind of comfort food that feels like a warm hoodie. It is thick but not heavy, crisp where it counts, and basically built for anyone who likes crunchy edges and gooey cheese. The signature move is the order of operations: dough first, then cheese all the way to the edges, then sauce on top. It looks backwards, but it eats like a dream.

This recipe keeps it authentic without making you feel like you need a brick oven or a culinary degree. We are going for that airy, focaccia-ish crumb, a fried-cheese border that crackles when you cut it, and those classic “racing stripes” of sauce. If your first slice disappears standing over the counter, congrats. You made it right.

A close-up photo of a slice of Detroit-style pizza being lifted, showing an airy interior crumb and crispy cheese edge

Why It Works

Light, airy crumb: A high-hydration dough and a short, hands-off rise give you that fluffy interior without fuss.
Real crispy edges: Cheese is pushed to the perimeter so it caramelizes against the pan into a savory, lacy crust.
Sauce that pops: A quick, garlicky tomato sauce goes on after the bake so it stays bright and punchy, not cooked into sweetness.
Home-oven friendly: The pan does the heavy lifting by “frying” the bottom in oil and concentrating heat.

Pairs Well With

Storage Tips

Detroit-style pizza reheats like a champ if you treat it nicely.

Fridge

Cool slices completely, then store in an airtight container for up to 4 days.
If stacking slices, slip parchment between them so the sauce does not glue everything together.

Freezer

Wrap individual slices in plastic wrap, then foil, and freeze up to 2 months.
Thaw overnight in the fridge for best texture.

Reheat for crisp edges

Skillet method (best): Medium heat, slice in a dry nonstick or cast iron skillet, cover 2 to 3 minutes to warm through. Add a few drops of water to the pan away from the slice if it needs steam.
Oven: 375°F for 8 to 12 minutes on a sheet pan until the bottom is crisp again.
Avoid: Microwave only, unless you like soft-sad crust. If you must, microwave 20 to 30 seconds then crisp in a skillet.

Common Questions

What pan do I need for Detroit-style pizza?

A Detroit-style steel pan is ideal, but a 9 x 13-inch metal baking pan works great. Dark metal browns better than glass. Avoid glass if you want crisp edges.

Do I have to use Wisconsin brick cheese?

Brick is traditional because it melts creamy and browns beautifully. If you cannot find it, use a mix of low-moisture mozzarella and Monterey Jack (or mild white cheddar). You still get great melt and that caramelized edge.

Why does the sauce go on top?

Detroit-style is built for texture. Sauce on top stays brighter and keeps the crust from getting soggy. Plus it looks iconic.

Can I make the dough ahead?

Yes. After the first rise, refrigerate the dough in a lightly oiled container for up to 24 hours. Bring to room temp for about 1 to 2 hours before stretching into the pan.

My dough keeps shrinking back. What did I do wrong?

It is usually tight gluten or cold dough. Let it rest 10 minutes, then gently press again. Think “coax,” not “wrestle.”

How do I know it is done?

Look for deep golden edges, bubbly cheese, and a bottom that is browned and crisp. If you have an instant-read thermometer, the center should be around 200°F to 205°F.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 x 13-inch metal pan (or Detroit-style pan)
Large mixing bowl
Kitchen scale (helpful for accuracy, optional)
Measuring cups and spoons
Silicone spatula or wooden spoon
Small saucepan (for sauce)
Box grater (if grating cheese)
Wire rack (for cooling so the bottom stays crisp)

The first time I tried making Detroit-style at home, I was chasing one very specific thing: that ridiculous, crunchy cheese edge that tastes like the best part of a grilled cheese and a pizza slice had a very loud baby. I under-sauced it, over-cheesed it, and still ate two slices standing up because I could not stop “just checking” the corners. Now it is my go-to when I want a cozy win without a pile of dishes. One pan, big payoff, and the kitchen smells like you made plans. Even if you did not.