Detroit-Style Pan Pizza is a unique, square-shaped pizza with a thick, airy crust that’s crispy and caramelized on the bottom and edges, yet light and fluffy inside. This distinctive pizza style features cheese spread all the way to the edges where it bakes against the pan, creating crispy, golden-brown “frico” cheese edges that are absolutely addictive. The sauce is traditionally added on top of the cheese in stripes after baking, and the rectangular shape comes from baking in a well-oiled pan. Born in Detroit in the 1940s and originally baked in repurposed automotive parts trays, this pizza has become a cult favorite for its incredible texture contrast and bold flavors. Perfect for pizza night, game day, or anytime you want to try something different from typical round pizzas.
Serving Quantity: 8 servings (one 9×13-inch pizza)
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 3 hours (including rising time)
Ingredients:
For the Dough:
- 2 and a half cups bread flour
- 1 teaspoon granulated sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 cup warm water (110°F)
- 1 tablespoon olive oil
- 3 tablespoons vegetable oil (for the pan)
For the Toppings:
- 12 ounces low-moisture mozzarella cheese (shredded)
- 8 ounces brick cheese or Monterey Jack (shredded)
- 1 cup pizza sauce or marinara
- Quarter cup grated parmesan cheese
- Pepperoni slices (optional)
- Italian sausage (cooked and crumbled, optional)
- Fresh basil (for garnish)
- Red pepper flakes (optional)
Nutrition Information (Per Serving):
- Calories: 425
- Protein: 20g
- Carbohydrates: 38g
- Fat: 21g
- Sugar: 3g
- Sodium: 785mg
- Fiber: 2g
- Cholesterol: 45mg
- Calcium: 385mg
1. Make the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, sugar, instant yeast, and salt. Whisk to combine the dry ingredients. Add the warm water and olive oil. Mix with a wooden spoon or use the dough hook on low speed until the dough comes together into a shaggy mass. Increase speed to medium and knead for 5 to 7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. The dough should pull away from the sides of the bowl and be soft and stretchy. If kneading by hand, turn onto a lightly floured surface and knead for about 10 minutes.
2. First Rise
Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel. Let rise at room temperature for 1 to 2 hours until doubled in size. The dough should be puffy and when you press a finger into it, the indentation should slowly spring back. This first rise develops flavor and creates the airy texture characteristic of Detroit-style pizza. A warm spot in your kitchen speeds up the process.
3. Prepare the Pan
Use a 9 by 13 inch metal baking pan or a Detroit-style pizza pan. Pour the vegetable oil into the pan and use your hands to spread it evenly across the bottom and up the sides. The generous oil is essential for creating the crispy, golden bottom and those famous crispy cheese edges. Don’t skimp on the oil—it’s what makes Detroit-style pizza special. Once the dough has risen, punch it down and transfer it to the oiled pan.
4. Stretch and Rest
Using your hands, gently stretch and press the dough toward the corners and edges of the pan. It likely won’t reach the corners on the first try, which is normal. Let the dough rest for 15 minutes, then stretch again. Repeat this process 2 to 3 times until the dough reaches all the corners and edges of the pan. This gentle stretching with rest periods prevents the dough from springing back and ensures even thickness. Once fully stretched, cover and let rise for 30 to 45 minutes until puffy and nearly doubled.
5. Add Cheese and Toppings
Preheat your oven to 500 degrees Fahrenheit, or as high as your oven will go. Sprinkle the shredded mozzarella and brick cheese evenly over the dough, going all the way to the edges and corners. Press some cheese against the sides of the pan—this creates the crispy frico edges. If using pepperoni or sausage, arrange it on top of the cheese. The cheese goes directly on the dough, not the sauce. This is the authentic Detroit-style method. Make sure cheese reaches every corner for maximum crispy edge potential.
6. Bake Until Golden and Crispy
Place the pan on the lowest oven rack. Bake for 12 to 15 minutes until the cheese is melted, bubbly, and deeply golden brown around the edges. The edges should be almost burnt-looking and crispy. The bottom should be golden and crispy as well. Watch carefully during the last few minutes as ovens vary. You want the cheese edges to be dark golden brown and caramelized, not pale. This caramelization is what creates the signature flavor and texture. Remove from the oven and let cool in the pan for 2 to 3 minutes.
7. Add Sauce and Serve
Warm the pizza sauce if desired. Spoon the sauce in three lengthwise stripes across the top of the pizza, leaving some cheese visible. This striped pattern is traditional for Detroit-style pizza. Sprinkle with grated parmesan cheese and fresh basil leaves. Add red pepper flakes if desired. Use a metal spatula to carefully loosen the edges and bottom of the pizza from the pan. The crispy cheese edges should release easily. Transfer to a cutting board and cut into squares. Serve immediately while hot and crispy.
Tips for Perfect Detroit-Style Pan Pizza
Use bread flour for the best texture. The higher protein content creates a chewier, more structured dough that can support the thick toppings.
The generous oil in the pan is non-negotiable. It creates the crispy bottom and allows the dough to fry slightly, which is characteristic of this style.
Brick cheese is traditional and melts beautifully with excellent browning. If unavailable, Monterey Jack or mild cheddar work well. Mozzarella alone doesn’t brown as well.
Go all the way to the edges with the cheese. Pressing cheese against the pan sides creates those incredible crispy, caramelized edges that define Detroit-style pizza.
Bake on the lowest oven rack for the crispiest bottom. The bottom needs direct heat to achieve that golden, crispy texture.
Don’t add sauce before baking. Sauce goes on top after baking in the Detroit style. This prevents a soggy crust and showcases the cheese.
The dough should fill the entire pan with no gaps. Take time to stretch properly, using multiple rest periods if needed for the dough to relax.
A metal pan works better than glass or ceramic. Metal conducts heat better and creates a crispier crust. Dark pans brown faster than light ones.
Let the pizza cool for a few minutes before cutting. This allows the cheese to set slightly and prevents burns. It also makes cutting cleaner.
Reheat leftovers in a skillet or oven, not the microwave. The microwave makes the crispy bottom soggy. A skillet restores the crunch.
Make the dough ahead and refrigerate overnight for cold fermentation. This develops more complex flavor. Bring to room temperature before stretching.
Different cheese combinations create different flavors. Experiment with aged cheddar, provolone, or fontina for variety while keeping some mozzarella.
The crispy cheese edges are the prize. Make sure to get some in every slice. They’re salty, crunchy, and absolutely addictive.
Add garlic butter to the crust edges before baking for extra flavor. Brush the exposed dough edges with melted butter mixed with garlic powder.
This recipe easily doubles. Make two pizzas using two pans and bake simultaneously, rotating positions halfway through for even cooking.
Detroit-style pizza is meant to be thick and substantial. Don’t worry if it seems too much dough—the rise creates airiness that balances the thickness.
Toppings should go under the cheese, not on top, to prevent burning. The cheese protects them during the high-heat baking.
Cut into squares, not triangles. The square cut is traditional and makes serving easier. Use a pizza cutter or sharp knife for clean cuts.
Serve with extra warmed pizza sauce on the side for dipping. The combination of crispy crust, melted cheese, and tangy sauce is perfect.
The dough can be frozen after the first rise. Thaw in the refrigerator overnight, then proceed with stretching and baking as directed.
