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Detroit Style Pizza

Crispy-edged with a caramelized cheese crust

Detroit style pizza is known for its thick, airy crumb and crispy cheese edges formed in rectangular pans. This version gives you a flavorful, light dough perfect for crispy, cheesy corners.

70% hydration
24h fermentation
4.2
Detroit Style Pizza

Ingredients

Quantities update for pizza count and yeast type.

2
800 g
Bread flour
560 g
Water
18 g
Salt
1.6 g
Yeast
20 g
Olive oil

Instructions

1

Mix the dough

25 min
800 g
Bread flour
560 g
Water
1.6 g
Yeast
IDY
18 g
Salt
20 g
Olive oil

In a large mixing bowl, combine bread flour (800g) and yeast (1.6g). Gradually pour in water (560g), mixing until flour is fully hydrated. Let rest uncovered for 20 minutes to autolyze. After resting, add salt (18g) and drizzle in olive oil (20g). Knead for 8–10 minutes until dough is smooth, elastic, and slightly tacky.

Tips
  • Use water around 26°C to aid yeast activity without overproofing.
  • Autolyze before adding salt and oil to protect gluten chains.
  • Knead until dough is smooth and tacky—not sticky.
2

First fermentation

2 h
1 piece
Damp cloth

Place dough in an oiled container, cover, and let rise at 21–24°C for 2 hours or until doubled.

Tips
  • Keep covered to prevent drying.
  • Avoid exceeding 2 hours at room temperature.
3

Pan and cold proof

24 h
2 item
Detroit style pan
1 piece
Damp cloth

Generously oil 2 Detroit-style pans (10x14 or 25.4 cm x 35.6 cm, blue steel preferred). Divide dough and press gently into pans. Rest 10 minutes if resistant. Cover and refrigerate 12–24 hours.

Tips
  • Use 2–3 tbsp oil per pan, including sides.
  • Stretch dough from center outwards gently, avoid tearing.
4

Final proof and top

1 h
200 g
Tomato sauce
300 g
Mozzarella

Remove pans from fridge and let dough rest uncovered for 1 hour. Dimple slightly to release gas. Top with cubed mozzarella edge-to-edge, then spoon tomato sauce (200g) in 2–3 stripes over cheese.

Tips
  • Use Wisconsin brick cheese or a 50/50 mozzarella and Monterey Jack blend.
  • Edge-to-edge cheese is key to caramelized crust.
5

Bake

15 min
2 item
Detroit style pan

Preheat oven to 260°C (500°F) for at least 45 min. Place pans on lower rack and bake 12–15 min or until edges are deeply browned. Optionally broil 1–2 min to brown cheese. Cool 5 min, loosen edges, transfer to cutting board.

Tips
  • Rotate pans halfway if oven has hot spots.
  • Look for bubbling sauce and near-charred edges.