By Naz Deravian
Updated Feb. 21, 2024
- Total Time
- 4 hours 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes, plus 3 hours 45 minutes’ resting
- Rating
- 4(309)
- Notes
- Read community notes
With charred and cheesy edges, a thick and chewy crust, and a reverse order of toppings, Detroit-style pizza has earned its place in the seemingly endless world of pizza. This hearty pie first appeared on the menu at Buddy’s Rendezvous Pizzeria in the Motor City, in 1946. Owner Gus Guerra baked his mother-in-law’s recipe for Sicilian-style pizza in the deep pans typically used to hold auto parts; the dark, industrial steel better distributed heat than traditional baking pans. Using plenty of sharp, aged Wisconsin brick cheese (see Tip) cut into cubes, with some touching the sides of the pan, helps create the pizza’s coveted burnished edges. You can find a Detroit-style pan online, but a 9-by-13-inch metal baking pan will also work. (You’ll just have to settle for slightly less crispy edges.) Inspired by J. Kenji López-Alt’s Detroit-style dough recipe, this version calls for bread flour, which creates a delightfully light and chewy crumb.
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Ingredients
Yield:6 servings
- 2½cups/300 grams bread flour, plus more for dusting
- 1tablespoon kosher salt (such as Diamond Crystal)
- 1½teaspoons/5 grams instant yeast
- Extra-virgin olive oil, for greasing
- 4ounces packaged thinly sliced pepperoni
- 12ounces Wisconsin brick cheese, cut into ½-inch cubes, or 6 ounces extra-sharp Cheddar and 6 ounces low-moisture mozzarella, cut into ½-inch cubes
- 1½cups pizza sauce, or a 12-ounce jar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
560 calories; 30 grams fat; 15 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 25 grams protein; 914 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt and yeast. Drizzle in 1 cup lukewarm water and mix on low until the flour is incorporated and the mixture becomes a shaggy dough, about 3 minutes. Cover the bowl with plastic wrap and rest for 10 minutes. Knead on medium-low until the dough is smooth and supple but still sticking to the bottom of the bowl, about 10 minutes. Using lightly floured hands, shape the dough into a ball in the bowl. Cover the bowl with plastic wrap and set aside to rest in a warm spot until doubled in size, about 2 hours. (Alternatively, you can knead the dough by hand on a floured surface, until smooth and supple, 13 to 15 minutes. Shape into a ball and transfer back to the bowl.)
Step
2
Generously grease the bottom of a (10-by-14-inch) Detroit-style pizza pan or metal 9-by-13-inch baking pan with oil (about 2 tablespoons). Once the dough has doubled in size, transfer it to the pan, turning it in the pan until coated in oil. Using your hands, stretch the dough out in the pan as far as it will spread. (It won’t yet reach the sides.) Cover the pan with plastic wrap and allow the dough to rest for 30 minutes. Stretch the dough again; if it still doesn’t reach the edges, re-cover and allow it to rest for 15 minutes, then try again. When the dough has relaxed enough to reach the edges, stretch it up and slightly beyond the edges of the pan so it will stay put. Cover with plastic wrap and rest for 45 minutes.
Step
3
Heat the oven to 500 degrees with the rack in the lowest position. Remove the plastic wrap and, using your fingers, press down on the dough to remove any large air bubbles. Top the dough evenly with the pepperoni. Add the cheese, making sure to spread some of the cubes right to the edges of the pan (this will help create a crispy crust). Spoon the sauce evenly over the cheese in three rows, running the length of the pan.
Step
4
Bake until the edges are crisp and charred and the cheese is melted and bubbling, 15 to 18 minutes. Run a knife or an offset spatula along the sides of the pizza to help release it from the pan, doing your best not to break up the charred edges. Using one or two flat spatulas, carefully lift the pizza out of the pan and onto a cutting board. Cut into 6 to 8 square slices and serve.
Tips
- Pepperoni is traditional, but you can swap with bell peppers or mushrooms for a vegetarian version. Remember to place any toppings under the cheese.
- Wisconsin brick cheese is available at specialty cheese shops and online. It is very sharp, tangy and pungent. (Its name comes from the bricks originally used to press the curds in the late 1800s.)
Ratings
4
out of 5
309
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Cooking Notes
MmM Oakland
When I worked as a cook in one of the original Detroit style pizza joints (Shields) back in the day (‘85) the dough would always rest in the pans refrigerated for at least a day to develop the flavor. Since there is so much dough in a Detroit style pizza it really makes a difference.
Kim from the D
The brick cheese used on Detroit pizza is NOT the aged brick that the author describes as pungent, tangy and sharp. Mild brick is used, which shares creamy and subtle blunt sharp qualities with Muenster and havarti, either of which make a good substitute with the addition of some sharp white cheddar. Mild brick used to be widely available in the Midwest. I now order mine from the Pinconnong Cheese Co in Michigan.
Sharon de Cook
I spent every Friday night at the original Buddy's in the late 1960's with my first husband in Detroit.This pizza was best paired with a boombah (bomba ???) of cold draft beer, served at a table with a good view of the bocci ball court. This weekly habit, eventually contributed to divorce, but not due to the pizza, beer, or bocci ball.
KiH-Wis
On the brick cheese -- my Wisconsin dairy farmer dad always had aged brick cheese in the fridge. The rest of us just called it "stinky cheese." You wouldn't want it on your pizza (or maybe even in your kitchen). But mild brick cheese is buttery, smooth and delicious. And it melts beautifully. If you can get your hands on some Widmer's (made in Theresa, WI), you will love it!
David shepherd
Could this recipe be made in a cast iron skillet to mimic the crisp-edged results the Detroit-style pans mentioned supposedly provide?
Mary Pachuta
Greetings from Oregon - Can’t wait to try this! My husband grew up in Detroit (teenager in the ‘60’s) and…..Buddy’s! We had a pizza there last time we were in town-still the best ever! And, I ordered the gluten free version-amazing and delicious….had to get a Buddy’s t-shirt! Love Detroit - great architecture, new energy, and more than worthy of our support…
MarionWendy
Loved this. Used my own dough recipe, but otherwise stuck to the recipe - including the sauce. I proofed the dough in the fridge then used a quarter sheet pan with plenty of good olive oil. I baked it on the bottom of the oven to ensure a crisp bottom crust - it was ready in about 30 minutes. Will have to make it again. Husband insists.
Doug
The real trick to getting the dough right is not the brand but rather the weight of the motor oil; has to be 10w40
Sarah
First attempt at Detroit-style pizza with a blue steel pan… followed the dough recipe and it turned out great. For toppings, I used NYT bacon onion jam recipe, NYT pizza sauce with a little extra red pepper flake. I put a very light layer of mozzarella- to get it crispy, but dolloped ricotta on top of the sauce. Then topped with a hot honey.
ruthbmo
I made this in a large cast iron pan. It was crispy and oh so great.
Patricia W
Fontal cheese works really well for this. Also, I’ve made this with a high hydration sourdough. It’s delicious.
Aileen
I doubled this recipe because I was having guests and then still worried there wouldn't be enough, so we got takeout pizza to supplement. At the end of the night, we and our guests had eaten all of this pizza and hardly touched the pizzeria pizza. It was so good and I'll definitely make it again. Also, I didn't have the correct pans, so I divided my dough between a heavy-duty enameled roasting pan and a large cast iron skillet.
Stephanie A2
I refrigerated the dough overnight then about 4 hours before I was ready to bake it I spread it out in the pan and let it sit at room tempearature. I also cooked it for 8 minutes to melt the cheese before I put the sauce on in three columns. Kept the dough from getting soggy. I just used a regular 9X13 baking pan and the crust crisped up perfectly.
Jenn
One of my all time favorites! The dough, the sauce, the cheese. Holy Trinity of YUM.
SMSNEDEKER
Hi, there, I’m making Detroit pizza New Zealand style (I am writing this from a VRBO in Queenstown, NZ). This includes using thinly sliced (previously cooked) lamb sausage and extra sharp slices of white New Zealand cheddar cheese. I made the dough and pizza sauce from scratch (secret is to make the sauce with Italian tomatoes (canned), red bell peppers, onions , and garlic). I used regular all-purpose flour, as bread flour develops too much gluten, hence the problem of stretching the dough.
e-kale
I made this pretty much as written - with some slight changes to dough rising time (didn't let it rise a second time for 45minutes). Didn't have the right sized pan and rigged up one by dividing a larger one with extra cake tins and such. Delicious!
Petey-Pete
Other readers have noted this but I didn't see the comments until now, but the dough recipe calls for 1 Tablespoon of salt. This has to be a misprint because this amount basically ruined an otherwise delicious recipe. Reduce it down to 1 to 1.5 teaspoons and you should be perfect. The pizza was absolutely perfect for the first few bites, but then the salt crept into the palette and made the pie very hard to keep eating.
Tom Susinno
Hello pizza lovers!!!!So I bought a bunch of ‘ brick cheese’ not knowing what ‘ flavor ‘ is used to make the Detroit style pizza. (Never even heard of ‘brick cheese’ now I’m the proud owner of 5 pounds of the stuff )Thanks!!!
JP from KC
The brick cheese is not the aged variety, which is VERY pungent. It is related to Limburger. Would be overpowering on pizza. Brick was invented at Widmar's in Wisconsin. They still make it today, Originally from Wisconsin, we get our online at Wisconsin Cheese Mart. Makes great sandwiches, as well.
Alex Dingley
A local pizza shop near me used to make these with provolone cheese, and it was absolutely incredible. They recently sold, and the new owners made over the menu (without this), which is a tragedy. I'm gonna try this with the provolone variation, and encourage others to try that too.
Ned Saratoga
Love this pie. My son introduced me to it and bought me the original pan from D. I use slices of provolone all along the edges and mozz on top of that. Important: do NOT let water touch the pan, ever!
Nick
Hugh, 1tablespoon kosher salt (such as Diamond Crystal) is the equivalent of 1/2 T of table salt (1.5 tsp)
Den
Authentic Brick Cheese is foul, related to Limburger. Mild Brick is OK if you have to have it. Whole Milk Mozzarella mixed with a mild to moderate sharp White Cheddar is my choice. Proof the crust in the pan (in the fridge) overnight. Time is part of the process. Sign of a good deep-dish pizza place: Same as BBQ - When they run out, they're done for the day. Sorry, can't just whip up more.
Zack
Par-baking the dough for 10 minutes or so until it's slightly browned, then adding the toppings and returning to the oven to finish works better to avoid a gummy dough in the center.
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