Detroit pizza bakes in a blue steel pan — originally automotive parts trays — where cheese spread to the edges fries against the pan, creating a lacy, crispy cheese crown. The interior stays pillowy, and sauce often lands in racing stripes over the top.
Pan dough
- 400 g bread flour
- 280 ml water (70% hydration)
- 10 g salt
- 8 g sugar
- 20 ml olive oil (plus more for pan)
- 4 g instant yeast
Proof in the pan
Oil a ten-by-fourteen-inch metal pan generously. Press dough to fill the pan after a one-hour rise. Top with brick cheese or low-moisture mozzarella spread edge to edge — the fried cheese border defines Detroit style.
Layer pepperoni and sauce
Place pepperoni cups under the cheese or on top depending on preference. After baking, add sauce in two or three parallel stripes. Wisconsin brick cheese melts into the signature caramelized edge.
High-heat finish
Bake at 500°F on the lowest rack for twelve to fifteen minutes until the cheese edge turns deep golden brown. Cool five minutes, lift from pan, and cut into squares — never triangles.