Detroit-style pizza is a beloved regional favorite known for its thick, airy crust, crispy cheese edges, and rich tomato sauce. While traditionally baked in blue steel pans, you can achieve exceptional results at home using a Baking Steel. The key is to combine the pan's shape with the intense, even heat of a steel to get that signature crunchy bottom and chewy interior.
Baking Steel
In this guide, we'll walk you through the entire process—from choosing the right equipment and making the dough to layering cheese and sauce and baking to perfection. Whether you're a pizza enthusiast or a curious home cook, you'll soon be pulling a golden, square pizza out of your oven that rivals your favorite Detroit pizzeria.
Why Use a Baking Steel for Detroit-Style Pizza?
Traditional Detroit-style pizza relies on a heavy, dark pan to conduct heat efficiently and create a crispy, fried crust. A Baking Steel excels at this because it stores and transfers heat far better than standard oven stones or baking sheets. When you place your pan on a preheated steel, the bottom of the pizza gets intense, direct heat that crisps the dough and melts the cheese to a bubbly, browned perfection.
The steel also helps regulate oven temperature, reducing fluctuations when you open the door. This is crucial for achieving the even browning that defines a great Detroit-style crust. Plus, if you have a Baking Steel that fits your oven, you can easily slide it onto the lowest rack to maximize heat exposure.
- Use a Baking Steel that fits your oven and pan size.
- Preheat the steel for at least 45 minutes at 500°F (260°C) for best results.
- Place the pan directly on the steel for maximum heat transfer.
Choosing the Right Pan and Steel
Detroit-style pizza is traditionally baked in a rectangular, deep-dish pan. You can use a classic blue steel pan or a non-stick rectangular pan, but the key is that it should be at least 2 inches deep to allow the dough to rise and create that thick, airy crumb. For home ovens, a 10x14-inch pan works well and fits most standard baking steels.
When it comes to the steel, consider the Baking Steel Pro or the Baking Steel Plus for their larger surface area and superior heat retention. These models are perfect for accommodating a full-size pan and can also be used for other baking tasks. If you have a smaller oven, the Baking Steel Mini is a versatile option that can still handle a 9x13-inch pan.
- Select a pan with straight sides to achieve the signature square edges.
- Ensure your steel is large enough to support the pan without overhang.
- If you're using a Baking Steel Mini, adjust your pan size accordingly.
Making the Dough: High Hydration for a Chewy Crumb
Detroit-style dough is similar to focaccia—it's high in hydration (around 70-80%) and uses a generous amount of oil in the pan. This results in a light, airy interior with a crispy, golden bottom. You can make your own dough or use a convenient mix like the 72-Hour Pizza Dough Mix, which only requires water and yields excellent results. For a true Detroit experience, aim for a dough that's slightly sticky and soft.
Start by mixing your dough and letting it rise until doubled. Then, stretch it into a rectangle and place it in an oiled pan. Let it proof again until it's puffy and fills the corners. The long fermentation from the 72-hour mix adds flavor and structure that's perfect for this style.
- Use bread flour with high protein for a chewier crust.
- Don't skimp on the olive oil in the pan—it's essential for the crispy bottom.
- For a quicker option, use the 72-Hour Pizza Dough Mix and follow the instructions.
Layering: Cheese, Sauce, and Toppings
Unlike Neapolitan pizza, Detroit-style is assembled in reverse: cheese goes on first, then sauce, then toppings. Use a blend of low-moisture mozzarella and brick cheese for that classic creamy, tangy flavor. Shred the cheese coarsely and spread it evenly to the edges—this creates the famous 'frico' crust where the cheese caramelizes against the pan.
After the cheese, add your sauce in two or three stripes across the top. The sauce should be thick and slightly chunky, often with a hint of sweetness. Finally, add your toppings like pepperoni, which will crisp up during baking. For a classic Detroit-style, keep it simple: just cheese and sauce with a few pepperoni cups.
- Grate cheese fresh for better melting.
- Spread cheese all the way to the edges for crispy corners.
- Use a thick, well-seasoned sauce to avoid sogginess.
Baking on the Steel: Time and Temperature
Preheat your oven to 500°F (260°C) with the Baking Steel on the bottom rack. Once the oven is hot, place the pan directly on the steel. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling. The steel's intense heat will crisp the bottom while the top cooks evenly.
After baking, let the pizza rest for a few minutes before removing it from the pan. Use a spatula to loosen the edges, then slide it onto a cutting board. Cut into squares and serve immediately. The contrast between the crispy bottom, chewy interior, and gooey cheese is irresistible.
- If the top is browning too fast, move the pan to a higher rack.
- Use an instant-read thermometer to check the internal temperature (should be around 200°F).
- Let the pizza rest for 5 minutes to set the cheese.
Tools to Elevate Your Detroit Pizza Game
Beyond the steel and pan, a few tools can make the process smoother. A dough cutter is essential for portioning and shaping dough, while a cooling rack helps keep the crust crisp after baking. If you're serious about pizza making, consider investing in a dedicated dough container for cold proofing, which develops flavor.
For serving, a sturdy peel or spatula is handy, but you can also use a cutting board. And if you love cooking outdoors, the Baking Steel Kamado is a fantastic option for making Detroit-style pizza on your Big Green Egg or other kamado grill.
- Use a dough cutter to divide dough without deflating it.
- A cooling rack prevents soggy bottoms after baking.
- Cold proofing in a dough container enhances flavor.
With a Baking Steel and a few simple techniques, you can recreate the magic of Detroit-style pizza in your own kitchen. The combination of a hot steel, a well-oiled pan, and high-hydration dough yields a crust that's crispy on the outside, airy on the inside, and loaded with cheese. So gather your ingredients, preheat your steel, and get ready to enjoy a slice of Motor City history.
