The Ultimate Detroit-Style Pizza: Thick, Cheesy, and Crispy Edged Perfection for Your Next Gathering

As the chill of winter deepens, there’s nothing quite like gathering with loved ones, enjoying good company, and indulging in hearty comfort food. And with major events like the Super Bowl just around the corner, now is the perfect time to perfect your game-day culinary arsenal. Forget the ordinary; this year, elevate your snack spread with a culinary icon that promises to be the star of any party: homemade Detroit-style pizza!

Imagine a pizza with a thick, impossibly soft, and pillowy crust, generously topped with savory sauce and cheese that stretches gloriously all the way to its perfectly crispy, caramelized edges. This isn’t just pizza; it’s an experience. If you’ve been on the hunt for a truly show-stopping dish that’s both deeply satisfying and surprisingly straightforward to make, look no further. This meticulously perfected Detroit-style pizza recipe is guaranteed to impress your family and friends and become your new go-to for any occasion.

While classic game-day recipes like hearty chili, fluffy cornbread muffins, crispy potato skins, or perfectly baked Buffalo wings always hit the spot, this cheesy, bready Detroit-style pizza offers a unique and indulgent twist that truly stands out. It’s a recipe I’ve spent over a year practicing and perfecting, and I can confidently say it’s now absolutely flawless. You’re going to fall in love with its rich flavors and irresistible textures.

What Makes Detroit-Style Pizza So Special? A Culinary Deep Dive

For those unfamiliar with this regional specialty, Detroit-style pizza offers a delightful departure from traditional pizza styles, especially the thin-crust varieties common in the Northeast. Its origins trace back to the mid-20th century in Detroit, Michigan, where it was famously baked in rectangular steel utility pans originally used in automotive factories. This unique baking vessel is central to its distinct characteristics.

Here’s what sets it apart:

• Square Shape: Unlike round pizzas, Detroit-style pizzas are distinctively square or rectangular, a direct result of the pans they are baked in.
• Thick, Pillowy Crust: Similar to a focaccia in texture, the crust is thick, airy, and incredibly soft on the inside, yet develops a beautifully crisp exterior. This bready quality makes it exceptionally satisfying.
• Cheese Beneath the Sauce: In a delicious reversal of roles, the cheese is applied directly to the par-baked crust, with the sauce spooned on top in distinctive “racing stripes.” This allows the cheese to melt directly onto the crust and create that incredible edge.
• The Legendary “Frico” Edge: Perhaps the most iconic feature, the cheese is spread all the way to (and slightly up) the edges of the pan. As it bakes, this cheese caramelizes, turning golden brown and becoming incredibly crispy, almost like a cheese cracker. This glorious, crunchy perimeter is known as the “frico,” and it’s what truly elevates this pizza to legendary status.

Mastering the frico is key, and I’ve been fortunate to learn from the best! My friend Jim, affectionately known as “The Frico King” on Instagram (@jimmyhank_pizza) and through his website (Jimmy Hank Pizza), is an absolute expert on achieving this perfect crispy edge. While this recipe is my own creation, Jim’s invaluable coaching on technique and equipment truly helped me refine it into what I consider to be the best-ever Detroit-style pizza. A huge thank you to Jim for his wisdom!

Choosing the Right Pan: The Foundation of a Great Detroit-Style Pizza

The pan you use is not just a vessel; it’s an integral part of what makes Detroit-style pizza unique. It’s responsible for the signature square shape, the thick crust, and most importantly, that incredible crispy frico edge.

Professional Detroit-style pizza makers often swear by Lloyd’s pans, which are specifically designed for this purpose. These heavy-gauge, dark-coated aluminum pans offer superior heat retention and a non-stick surface that contributes to an exceptional frico. Jim is a devoted fan and generously lent me one of his, and I can attest to their excellent performance. If you’re looking to invest, you can find them here: Lloyd’s Detroit Pizza Pan.

However, please don’t let the need for a specialized pan deter you! You absolutely do not need a $40 pan to create a delicious Detroit-style pizza. I developed and perfected this recipe using standard cake pans I already had in my kitchen. A 9×13-inch rectangular pan or two 9×9-inch square pans work wonderfully. My personal preference leans towards two 9×9 pans. This size consistently yields a crust thickness that I find absolutely perfect—substantial enough to be pillowy but not overly doughy.

Another helpful tip regarding pan selection is to consider pans with slightly sloped sides. While a straight-sided pan will still work, a gentle slope creates a more pronounced channel for the cheese to crisp up against, resulting in a superior frico edge with less tendency for the cheese to “slide” down. Regardless of your choice, ensuring your pan is well-prepped is crucial.

Step-by-Step Guide: Crafting Your Own Detroit-Style Masterpiece

Making Detroit-style pizza at home is an incredibly rewarding experience. Follow these detailed steps to achieve that perfect combination of thick, soft crust and a golden, crispy cheese edge.

1. Prepare Your Pan(s)

Start by thoroughly preparing your pan. Even if you’re using a non-stick pan, it benefits from a little extra love. Lightly mist the pan with non-stick spray, then use a paper towel to wipe out any excess. This thin, even layer of oil is key to helping the cheese crisp up beautifully and preventing sticking.

2. Crafting the Perfect Dough

The crust is the heart of any pizza, and for Detroit-style, it needs to be just right. While the full, detailed instructions for my Simply Perfect Pizza Dough are available in a dedicated post, here’s a summary for this recipe:

• Activate the Yeast: In a large mixing bowl, combine warm water (around 105-110°F, not too hot to kill the yeast!) and sugar. Sprinkle active dry yeast over the top and let it sit for 5-10 minutes until foamy. This indicates your yeast is alive and ready to work.
• Mix the Dough: Stir in about half of the all-purpose flour, followed by extra-virgin olive oil, garlic powder, and kosher salt. Gradually add the remaining flour, mixing until the dough forms a shaggy ball and pulls away cleanly from the sides of the bowl. You can do this by hand or using a stand mixer with a dough hook.
• First Rise: Lightly mist the mixing bowl with non-stick spray, return the dough, and cover with plastic wrap or a damp towel. Place it in a warm spot and allow it to rise until it has doubled in volume, which typically takes 45 to 90 minutes.

3. Pressing the Dough into Shape

Once the dough has beautifully risen to twice its size, gently punch it down to release the air. Transfer the dough to your prepared pan(s). With lightly oiled hands, carefully press the dough into an even layer, ensuring it reaches all the way to the corners of the pan. This creates the foundation for your square pizza.

4. The Initial Bake: Par-Baking the Crust

Preheat your oven to 350 degrees F (175 degrees C). Once heated, place the pan with the pressed dough into the oven and par-bake for approximately 15 minutes. This crucial step partially cooks the dough, giving it some structure before the toppings are added and preventing a soggy bottom. It also helps create that ideal channel for the cheese to crisp up against.

5. The Iconic Cheese Layer and Frico Edge

Remove the par-baked crust from the oven and allow it to cool enough to handle comfortably. You’ll notice that the crust may have slightly shrunk away from the sides of the pan – this is exactly what you want! It forms a perfect little gap for that crunchy, cheesy edge to develop.

Now, for the magic: generously sprinkle your shredded cheese over the crust. Focus a significant portion of the cheese around the perimeter, then firmly press it up the sides of the pan. Think of it like forming a tart crust or a graham cracker crust, creating a solid wall of cheese against the pan’s interior. This technique, a fantastic tip from Jim, is absolutely essential for achieving that tall, glorious frico.

6. Adding Sauce and Toppings

Once your cheese is in place, it’s time for the sauce. Spoon your pizza sauce on top of the cheese in distinctive stripes. This “sauce on top” method is another hallmark of Detroit-style pizza. Next, add your favorite toppings. I love classic pepperoni, which curls up and crisps beautifully, but feel free to get creative with mushrooms, onions, bell peppers, or even just leave it plain for a simple cheese pizza.

7. The Final Bake for Golden Perfection

Preheat your oven to a very hot 500 degrees F (260 degrees C). Bake the pizza until the cheese is wonderfully melty, bubbly, and you see that glorious, golden-brown frico forming around the edges of the pan. This usually takes about 10 to 16 minutes. Keep a close eye on it, as oven temperatures can vary.

8. The Crucial Cooling Phase

Patience is a virtue, especially with Detroit-style pizza! Allowing it to cool to the right temperature is absolutely critical. If you try to remove the pizza from the pan too soon, the molten cheese will simply spill over the edges, compromising that beautiful frico and the pizza’s structural integrity. I’ve found that cooling for about 10 to 15 minutes is perfect, but you might need to experiment slightly to find your own sweet spot. Once cooled, use a thin metal spatula to carefully loosen the browned cheese from the sides of the pan before transferring your masterpiece to a cutting board. Slice and serve immediately!

What Kind of Cheese to Use for Authentic Detroit-Style Pizza

Traditionally, authentic Detroit-style pizza features “brick cheese.” This semi-hard, high-fat cheese, hailing from Wisconsin, is known for its mild, tangy flavor and exceptional melting properties, which contribute significantly to the frico. While brick cheese is the gold standard, it can be challenging to find outside of the Midwestern US, often requiring mail order.

However, don’t despair if you can’t source brick cheese! Both Jim and I have discovered that low-moisture, part-skim mozzarella cheese works incredibly well as a substitute. Its excellent melting characteristics still allow you to achieve a fantastic frico edge. For the best results, let your shredded mozzarella come up to room temperature before you press it up the sides of the pan. This makes it more pliable and easier to work with, ensuring better contact for a crispier edge.

Make-Ahead Magic: Prepare Your Detroit Pizza in Advance for Convenience

As a fan of make-ahead recipes, I’m thrilled to share that this Detroit-style pizza is incredibly freezer-friendly and perfect for meal prep. Having components ready means you can whip up a fresh, hot pizza whenever the craving strikes or unexpected guests arrive.

• Par-Baked Crusts: My freezer almost always contains at least three par-baked Detroit pizza crusts. Once par-baked and cooled, simply wrap them tightly in aluminum foil and freeze. When you’re ready for pizza, just pull one out, add your cheese, sauce, and toppings, and bake from frozen (you might need to add a few minutes to the final bake time). It’s a fantastic shortcut for a quick and easy meal or snack.
• Pizza Dough: You can also prepare the dough entirely in advance. After its first rise, the dough can be stored in an airtight container in the refrigerator for up to two days. For longer storage, freeze the dough for up to two weeks. Thaw it in the refrigerator overnight or at room temperature until it’s pliable and ready to use.
• Leftover Pizza: If you’re lucky enough to have leftover fully baked pizza, it will keep beautifully in the fridge for 3 to 5 days. Reheat individual slices in the microwave for a quick bite or in a warm oven (covered with foil to prevent drying) until heated through for a crispier crust.
• Freezing Fully Baked Pizza: For longer storage, you can freeze leftover slices for a month or two. Wrap them individually in foil and then place them in a freezer-safe bag. Thaw them at room temperature or in the fridge, then reheat as desired.