Crispy Detroit-Style Pizza Recipe Easy Homemade Thick Crust and Gooey Cheese

Let me tell you, the smell of hot, golden edges crackling as they come out of the oven is enough to make anyone’s mouth water. The first time I baked this Crispy Detroit-Style Pizza, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma used to make these thick-crusted beauties during chilly weekends, and the whole house would fill with that unmistakable aroma of caramelized cheese and bubbling tomato sauce. Years ago, I stumbled upon this recipe while trying to recreate that nostalgic feeling, and honestly, I wish I’d discovered it sooner.

My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). This pizza isn’t just food; it’s pure, nostalgic comfort wrapped up in a thick, crispy crust with gooey cheese that stretches for days. Perfect for potlucks, a sweet treat for your kids, or brightening up your Pinterest cookie board with something savory and unforgettable. I’ve tested this recipe more times than I care to admit—in the name of research, of course—and it’s now a staple for family gatherings, gifting, and those nights when nothing short of a warm hug will do.

Why You’ll Love This Crispy Detroit-Style Pizza Recipe

Honestly, this recipe is the real deal, tested and approved by my family, friends, and even a few pizza purists who usually turn their noses up at homemade pies. Here’s why it’s worth every minute in the kitchen:

• Quick & Easy: Comes together in under 90 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Gatherings: Great for game nights, potlucks, or cozy dinners with friends and family.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—seriously, you’ll want to make seconds.
• Unbelievably Delicious: The combo of a thick, airy crust with that crispy cheese edge hits all the right notes.

What makes this recipe stand out? It’s all about the technique—using a high-hydration dough that bakes into a thick, pillowy crust while the cheese caramelizes perfectly at the edges. Plus, the sauce is dolloped on top instead of underneath, giving you those signature bright tomato bursts. This isn’t just another pizza; it’s Detroit-style comfort food that makes you close your eyes after the first bite. It’s the kind of recipe that’s healthier than takeout (because you control the ingredients) but with all the soul-soothing satisfaction you crave.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can easily substitute a few if needed.

• For the Dough:
  • All-purpose flour – 3 cups (360g), for that sturdy yet soft crust
  • Warm water – 1 1/4 cups (300ml), to activate the yeast
  • Active dry yeast – 2 1/4 tsp (one packet), for that nice rise
  • Granulated sugar – 1 tsp, helps feed the yeast
  • Salt – 1 1/2 tsp, balances flavor
  • Olive oil – 2 tbsp (plus extra for the pan), adds richness and crispness
• For the Topping:
  • Brick cheese – 12 oz (340g), shredded (I recommend Alpenrose brand for the authentic melt and stretch)
  • Mozzarella cheese – 8 oz (225g), shredded, for extra gooeyness
  • Tomato sauce – 1 cup (240ml), preferably a simple, slightly sweet sauce (homemade or store-bought works just fine)
  • Garlic powder – 1/2 tsp, to add subtle depth
  • Dried oregano – 1 tsp, classic Italian flavor
  • Crushed red pepper flakes – optional, for a bit of heat

Ingredient notes: If you can’t find brick cheese, use a combination of mozzarella and Monterey Jack. For a gluten-free version, substitute the flour with a reliable gluten-free blend, though the texture will shift slightly. You can swap tomato sauce with a spicy arrabbiata for a flavor kick or use fresh tomatoes in summer for a lighter topping.

Equipment Needed

• Detroit-style rectangular steel pizza pan (10 x 14 inches) – essential for that thick, crispy crust
• Mixing bowls – for dough prep and mixing toppings
• Measuring cups and spoons – accurate measurements matter here
• Stand mixer with dough hook (optional) – makes dough prep easier but you can knead by hand
• Oven – preheated to 500°F (260°C) or highest setting
• Spatula or spoon – for spreading sauce
• Cooling rack – to let your pizza rest and keep the crust crisp

If you don’t have a Detroit-style pan, a well-oiled metal baking sheet or jelly roll pan will work, but the edges won’t caramelize quite the same. I’ve tried cast iron for this recipe, but the steel pan gives that signature crust thickness and crispness every single time. Keep your pans clean and dry between uses to prevent sticking and rust.

Preparation Method

1. Activate the yeast: In a large bowl, combine warm water (110°F/43°C), sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy. This indicates your yeast is alive and kicking.
2. Mix the dough: Add flour, salt, and olive oil to the yeast mixture. Use a stand mixer with a dough hook on low speed for 5-7 minutes until a sticky, elastic dough forms. If kneading by hand, mix until combined, then knead on a floured surface for 10 minutes.
3. First rise: Lightly oil a large bowl, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
4. Prepare the pan: Generously oil your Detroit-style pan with olive oil, especially the corners—this helps crisp up the edges beautifully.
5. Shape and second rise: Gently transfer the dough to the pan. Using your fingers, press it out evenly to fill the pan. If it resists stretching, let it rest for 10 minutes and try again. Cover and let rise for another 30-45 minutes until puffy.
6. Add cheese: Sprinkle the shredded brick and mozzarella cheese over the dough, making sure to reach the edges to create that caramelized crust.
7. Bake: Place the pan in the preheated oven (500°F/260°C) on the middle rack. Bake for 15-18 minutes until the cheese is bubbly and starting to brown, and the crust is golden and crisp.
8. Top with sauce: Remove pizza from oven and dollop spoonfuls of tomato sauce over the cheese in three thick stripes (classic Detroit style). Sprinkle garlic powder and oregano on top.
9. Final bake: Return the pizza to the oven and bake for an additional 5 minutes to heat the sauce through.
10. Rest and serve: Let the pizza rest on a cooling rack for 5 minutes before slicing. This keeps the crust crispy and the cheese gooey but not runny.

Pro tip: If the edges brown too quickly, tent with foil during the final bake. Also, use a sharp pizza cutter to slice through the thick crust cleanly.

Cooking Tips & Techniques

Getting that perfect Crispy Detroit-Style Pizza crust is all about a few little details. First, don’t rush your dough rising times—patience pays off with a light, airy interior. I’ve learned the hard way that skipping the second rise leads to a dense crust, and nobody wants that.

Using plenty of oil in the pan is not optional—it’s what creates that signature fried edge. Trust me, your waistline might protest, but your taste buds will thank you. Also, shred your own brick cheese when possible; pre-shredded often contains anti-caking agents that interfere with melt and caramelization.

Watch your oven temperature closely. Too low, and the crust won’t crisp. Too high, and you risk burning the cheese edges before the dough cooks through. I usually preheat my oven for at least 30 minutes to ensure consistent heat.

Lastly, when topping with sauce, don’t spread it across the whole pizza. Those signature stripes give bursts of brightness without sogging the crust. This little trick was a game-changer for me.

Variations & Adaptations

• Vegetarian Delight: Add sautéed mushrooms, bell peppers, or caramelized onions beneath the cheese for extra flavor and texture.
• Spicy Kick: Mix crushed red pepper flakes into the dough or sprinkle them on top of the sauce before the final bake.
• Gluten-Free Option: Use a gluten-free flour blend and slightly reduce the water to maintain dough structure. The crust texture will be a bit different but still delicious.
• Cheese Swap: Try smoked provolone or gouda in place of brick cheese for a smoky twist.
• Seasonal Twist: In summer, swap the tomato sauce for fresh heirloom tomato slices and basil ribbons after baking for a fresh, summery pie.

I once tried adding a layer of pesto under the cheese, and it was surprisingly good—added a fresh herbal note that balanced the richness. Feel free to play around; this pizza is forgiving and endlessly adaptable.

Serving & Storage Suggestions

This Crispy Detroit-Style Pizza is best served hot or warm to enjoy that perfect cheese pull and crispy crust. I like to garnish with fresh basil or a light drizzle of olive oil right before serving. Pair it with a crisp green salad or a cold craft beer to balance the richness.

Leftovers? No problem. Store in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer a skillet over medium heat with a lid for 5-7 minutes. This keeps the crust crispy without drying out the cheese like a microwave might.

Freeze individual slices wrapped tightly in foil or plastic wrap for up to 2 months. Reheat in the oven at 375°F (190°C) for 10-12 minutes from frozen for near-fresh results. Flavors tend to meld and deepen after a day or two, so leftovers can be even tastier!

Nutritional Information & Benefits

One generous slice of this pizza (about 1/6th of the pie) contains approximately 350-400 calories, with 18g fat, 30g carbohydrates, and 15g protein. The cheese provides calcium and protein, while the tomato sauce delivers a dose of lycopene and vitamin C.

Using olive oil adds heart-healthy monounsaturated fats, and the dough’s simple ingredients keep it free from preservatives. This recipe can be tailored to low-carb or gluten-free diets with ingredient swaps. Just note the cheese is naturally gluten-free but contains dairy, so beware if you have sensitivities.

From my experience, this pizza strikes a nice balance between indulgence and nourishment—perfect for sharing and savoring without guilt.

Conclusion

So, why try this Crispy Detroit-Style Pizza recipe? Because it’s dangerously easy, seriously satisfying, and brings that pure, homemade comfort food vibe straight to your table. Customize it with your favorite toppings, experiment with cheeses, or keep it classic—the thick crust and gooey cheese combo never disappoints.

I love this recipe because it reminds me of family, warmth, and those cozy weekends when the world slows down just enough for good food and great company. Now it’s your turn—give it a whirl, share your twists, and watch this pizza become your new go-to for impressing friends and feeding hungry bellies.

Don’t forget to leave a comment below with your favorite variations or any questions. And hey, if you love this recipe, share it with your fellow pizza lovers—you know they’ll thank you!

Frequently Asked Questions

What if I don’t have brick cheese? Can I use other cheeses?

Absolutely! While brick cheese gives that authentic melt and caramelized edge, a mix of mozzarella and Monterey Jack works well. You can also experiment with provolone or gouda for different flavors.

Can I make the dough ahead of time?

Yes! You can prepare the dough a day ahead and refrigerate it overnight. Just bring it to room temperature before shaping and rising in the pan.

Is it necessary to use a Detroit-style pan?

For the best crispy edges and thick crust, yes. But if you don’t have one, a well-oiled metal baking sheet or jelly roll pan can work in a pinch.

How do I prevent the crust from getting soggy?

Generous oiling of the pan and baking at a high temperature helps. Also, adding sauce after the cheese and baking it briefly again keeps the crust from soaking up too much moisture.

Can I freeze this pizza?

Definitely! Freeze slices wrapped tightly in foil or plastic wrap. Reheat in the oven from frozen for best texture.

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