American Cuisine
Detroit Style Pizza (Rectangular Deep Dish)
By Gina Castellano
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Detroit-style pizza is one of America's great regional pies, and its defining feature comes from an unlikely place: the automotive industry. The style was born in 1946 at Buddy's Rendezvous, where the pizza was baked in heavy blue steel pans originally used as automotive parts trays. Those pans, deep and rectangular, give the pizza its signature thick, airy, focaccia-like crust and, crucially, its crowning glory: the frico, a lacy, crispy, caramelized lattice of cheese that forms where the cheese is pushed all the way to the metal edges and fries against the hot pan. The other hallmark is order of assembly. Unlike most pizzas, the toppings go on backward: pepperoni first, then cheese spread edge to edge, and finally the sauce ladled in wide stripes on top, which keeps the crust from going soggy and gives the pie its distinctive racing-stripe look. Traditionally the cheese is Wisconsin brick cheese, prized for how it melts and crisps; white cheddar mixed with mozzarella, as used here, is a widely accepted stand-in that delivers the same buttery, browned edges. Pressing the dough into a well-oiled pan and letting it rest before baking gives the yeast time to relax for that tall, tender interior. Baked hot until the edges turn dark and crackling, it's a square-cut pizza with serious crunch and chew in every bite.
Ingredients
Serves 4Instructions
- 1
Preheat your oven to 500°F (260°C).
- 2
Generously oil a rectangular Detroit-style pizza pan or 9x13 inch baking pan.
- 3
Press the dough into the bottom and up the sides of the pan. Let rest for 15 minutes.
- 4
Layer the pepperoni slices directly onto the dough.
- 5
Mix the mozzarella and cheddar cheeses, then spread evenly over the pepperoni, ensuring cheese touches the edges of the pan to create a crust.
- 6
Ladle the tomato sauce in two or three wide stripes lengthwise down the pizza on top of the cheese.
- 7
Bake for 15-20 minutes until the edges are dark, bubbly, and crispy.
- 8
Remove from pan using a spatula, slice into squares, and serve.
Chef's Tips
- ✦ Spread the cheese all the way to the metal edges of the pan; the cheese that fries against the hot steel forms the crispy caramelized frico crust that defines the style.
- ✦ Generously oil the pan before pressing in the dough so the bottom fries to a crisp, golden, almost-fried crust.
- ✦ Let the pressed-in dough rest 15 minutes (or longer) before topping so the gluten relaxes and the crust bakes up tall and airy.
- ✦ Assemble in reverse: pepperoni first, then cheese, then sauce ladled in stripes on top, which keeps the thick crust from turning soggy.
- ✦ Bake at a high 500°F (260°C) until the edges are dark and bubbling, then lift the pizza out of the pan immediately so the frico edges don't steam and soften.
Ingredient Substitutions
-
white cheddar cheese (brick cheese substitute) → authentic Wisconsin brick cheese or Monterey Jack
Brick cheese is the traditional choice; Monterey Jack is another mild, buttery melter that crisps well at the pan edges.
-
pizza dough → a high-hydration focaccia or no-knead dough
Detroit crust wants a wet, slack dough; a focaccia-style dough gives the same tall, airy, open crumb.
-
pepperoni → cooked Italian sausage or mushrooms
Crumbled sausage or sauteed mushrooms keep the toppings-under-cheese order that defines the style.
-
marinara sauce → crushed San Marzano tomatoes seasoned with garlic and oregano
A simple uncooked tomato sauce ladled on after baking keeps it bright; just spoon it in wide stripes on top.
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Frequently Asked Questions
What kind of pan do I need for Detroit-style pizza? ▼
Traditionally a heavy rectangular blue steel Detroit pan, but a 9x13-inch metal baking pan works well. Avoid glass, which doesn't conduct heat as aggressively; you want a metal pan that helps crisp and caramelize the cheese edges.
What cheese is used for authentic Detroit-style pizza? ▼
The classic choice is Wisconsin brick cheese, which melts smoothly and crisps into the signature frico edge. A blend of low-moisture mozzarella and white cheddar, as in this recipe, is a widely used and excellent substitute.
Why does the sauce go on top of the cheese? ▼
Detroit-style pizza is built in reverse, with sauce ladled over the cheese in wide stripes. Keeping the sauce off the dough prevents the thick crust from getting soggy and gives the pie its distinctive striped look.
Can I make Detroit-style pizza ahead of time? ▼
You can press the dough into the oiled pan and let it rest or refrigerate it for a few hours before topping and baking. Fully baked pizza is best fresh, but leftovers reheat well in a 400°F (200°C) oven for 8 to 10 minutes to re-crisp the edges.
How do I store and reheat leftover Detroit pizza? ▼
Refrigerate leftovers in an airtight container for up to 3 days. Reheat squares in a hot oven or a dry skillet over medium heat rather than the microwave, which softens the crispy crust and frico edges.
How do I scale this recipe for a bigger crowd? ▼
This makes one 9x13-inch pizza serving about 4. To feed more, bake multiple pans rather than crowding one; using a larger pan would change the crust-to-topping ratio and the all-important cheese edges.
