Thick, fluffy, and crispy. Detroit-style is baked in a steel pan that creates an incredible caramelised cheese crust on the edges. A different beast from Neapolitan, equally delicious.
30m
Prep Time
15m
Cook Time
45 mins
Total Time
Equipment You'll Need
🔧
Ingredients
- 400g bread flour
- 280ml warm water
- 7g instant yeast
- 8g salt
- 2 tbsp olive oil
- 200g low-moisture mozzarella, cubed
- 100g brick cheese or mature cheddar, cubed
- 200g crushed tomatoes (ladled on top)
- Pepperoni (optional)
Method
1
Mix flour, yeast, water, and salt until combined. Rest 10 minutes.
2
Add olive oil, knead until smooth. Place in oiled bowl, cover, rise 1-2 hours.
3
Oil a Detroit-style pan (or 9x13 baking tin) generously.
4
Press dough into pan, pushing to edges and up sides. Rise 30-45 minutes.
5
Preheat oven (or pizza oven) to 250°C.
6
Cover dough with cheese cubes, pressing some into the edges.
7
Add pepperoni if using.
8
Bake for 12-15 minutes until edges are dark golden and cheese is caramelised.
9
Ladle stripes of tomato sauce on top after baking.
10
Let cool 5 minutes, then slice and serve.
Pro Tips
- 💡A proper blue steel Detroit pan is worth the investment for the crispy edges
- 💡Brick cheese is traditional but a mix of mozz and cheddar works great
- 💡The sauce goes ON TOP after baking - this is the Detroit way
- 💡Push cheese cubes right to the edge for the signature frico crust
#pan-pizza#thick-crust#comfort-food#american
