Detroit-style pizza, with its fluffy base, crispy cheese-crowned edges (the famous “frico”), and unique rectangular shape, has a dedicated following for good reason. Born in the 1940s from Sicilian roots, it’s pure cheesy, satisfying comfort food.
Legend has it that the first Detroit-style pies were baked in repurposed industrial trays, giving them that signature crust. This home-adapted recipe recreates that magic. Get ready for a pizza experience that’s a delicious slice of history!
Ingredients
550g cold-proof pizza dough (approx. two pizza dough balls)
Approx 2 tablespoons olive oil
250g grated dry mozzarella cheese
4 tablespoons tomato sauce (simple, tinned crushed tomatoes work best)
Coarse sea salt for sprinkling
Equipment
Detroit-style pizza pan (approx. 9 x 13 inch / 24 x 33 cm)
Dough scraper
Thin spatula for releasing the pizza
Method
Prep the Dough: Take your cold-proof dough from the fridge and shape approximately 550g of it into a large ball with a dough scraper. Don't knead or overwork it, as you want to preserve the airy texture.
Oil and Proof: Generously drizzle olive oil into your Detroit-style pan, coating the bottom and sides. Place your dough ball in the pan and loosely cover with a clean kitchen towel or tin foil. Let proof in a warm spot for 4 hours, allowing the dough to relax and come to room temperature.
Shape and Stretch: Halfway through proofing, uncover and gently press the dough into the pan edges using your fingertips. This will encourage it to fill the entire pan for that classic Detroit-style crust.
Par-Bake: Preheat your oven to 300°C (570°F). Bake the dough, uncovered, for about 10 minutes. This partially cooks the dough for a crispier finished result. Remove the pan and let it cool for about 30 minutes.
The Cheesy Frico: Sprinkle a generous layer of grated dry mozzarella cheese along the sides of the par-baked crust, then over the whole surface. This creates the signature crispy, cheesy frico edge.
Sauce and Bake: Add your tomato sauce in stripes down the pizza to mimic those classic "racing stripes." Sprinkle lightly with sea salt. Bake at 300°C (570°F) for another 15 minutes, or until the cheese is bubbly, golden, and the crust is a deep, crispy brown.
Cool and Serve: Let it rest for a couple of minutes before using a thin spatula to carefully loosen the edges from the pan. Slice into squares and enjoy the Detroit-style goodness!
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