# Detroit-Style Pizza Dough

Rectangular pan pizza with a shatteringly crispy caramelized cheese edge and an open, focaccia-like crumb. 70% hydration dough, Wisconsin brick cheese, and cold sauce stripes applied after baking.

> **TL;DR:** Detroit-style pizza dough is a 70% hydration recipe, cold-fermented 24–48 hours and baked at 500–550°F in a blue steel pan. Wisconsin brick cheese is cubed and pressed to the edges, creating a caramelized frico crust, and cold sauce "racing stripes" go on after baking. The two-phase bake (5–6 min prebake, then 10–12 min with cheese) is the key technique.

## What is Detroit-style pizza dough?

Detroit-style pizza is a rectangular pan pizza born in 1946 at [Buddy's Rendezvous](https://www.buddyspizza.com/history-of-detroit-style-pizza), a former speakeasy in Detroit, Michigan, run by **Gus and Anna Guerra**. The Sicilian-style base is attributed either to Anna's mother's sfincione recipe or to an employee, Connie Piccinato, but what made it distinctly Detroit was the pan. The originals were **steel trays borrowed from local automotive plants**, made by Dover Parkersburg in the 1930s and 1940s as drip trays and parts bins. Those heavy industrial trays conducted heat evenly and gave the pizza its rectangular shape and crispy, caramelized bottom.

For decades it stayed local, beloved in the Motor City and little known elsewhere. The national breakout came in the 2010s. In 2012 **Shawn Randazzo**, a Detroit cook, won the International Pizza Expo world championship in Las Vegas with a Detroit-style pizza, and by 2016 shops devoted to the style were opening across the country. You can now find Detroit-style pizza worldwide, but the fundamentals haven't changed since Buddy's kitchen.

Three things define the style: a **thick, airy crust** with a shatteringly crispy caramelized cheese edge, **Wisconsin brick cheese** (plus white Cheddar) spread all the way to the pan walls, and **"racing stripes"**: three thick stripes of cold sauce laid lengthwise after baking. The [high-hydration dough](https://fond.kitchen/glossary/hydration/) and heavy steel pan work together to produce a crumb that's open and airy inside, fried and crispy on the bottom.

### How Detroit differs from Sicilian and grandma-style

All three are thick rectangular pan pizzas, but the differences matter:

| | Detroit | Sicilian | Grandma |
|---|---|---|---|
| Dough hydration | 70% | 60–65% | 65–70% |
| Cheese | Brick + Cheddar, to the edges | Low-moisture mozz | Low-moisture mozz |
| Assembly order | Cheese first, then sauce after baking | Sauce, then cheese | Sauce, then cheese |
| Pan | Blue steel, oiled with butter + olive oil | Sheet pan, olive oil | Sheet pan, lots of olive oil |
| Crust edge | Frico (caramelized cheese) | Plain or oiled | Plain or oiled |
| Bake temp | 500–550°F | 450–500°F | 450–475°F |

## The pan makes the difference

The pan matters more than almost anything else. Traditional **[blue steel pans](https://fond.kitchen/guides/pizza-dough/pizza-equipment-guide/)** (8×10 or 10×14 inches) work best because they:

- Conduct heat aggressively, giving you that crispy, almost fried bottom
- Build a seasoned surface over time, like cast iron
- Let cheese caramelize directly against the hot metal walls
- Hold the rectangular shape with vertical sides that the cheese can climb

**Best pan options by budget:**
- **Traditional.** Blue steel pans from Detroit-Style Pizza Co. or similar. The real thing, requires seasoning.
- **Commercial-grade.** [LloydPans Detroit-style](https://lloydpans.com/detroit-style-pizza-pans) aluminum pans. No seasoning required, faster bake.
- **Accessible substitute.** Dark anodized 9x13-inch metal pan. Works well, widely available.
- **Avoid.** Non-stick, glass, or light-colored aluminum. Won't get you a proper frico crust.

### Greasing the pan: butter + olive oil

Use **both butter and olive oil**, not one or the other. Butter adds flavor and promotes browning; olive oil has a higher smoke point and keeps the butter from burning at 500°F. About **1 tablespoon of each** for a standard 10×14 pan. Melt the butter, mix with olive oil, coat the bottom and sides thoroughly. When the cold dough hits the greased pan, you should hear a faint sizzle. That means there's enough fat. If it's silent, add more.

This dual-fat approach fries the bottom of the dough during baking. That's where the golden, crunchy base comes from.

### Seasoning and maintaining steel pans

Season black steel the same way you'd season cast iron:

1. **Initial wash**: Scrub the new pan with warm soapy water (the only time you'll use soap). Dry completely, even put it on a burner for a minute to drive out moisture.
2. **Apply oil**: Coat the entire pan (inside, outside, and rim) with a thin layer of vegetable oil or flaxseed oil. Wipe off any excess; the layer should be nearly invisible.
3. **Bake upside-down**: Place the pan inverted in a **500°F (260°C) oven for 1 hour**. Put foil on the rack below to catch drips.
4. **Repeat**: Let cool in the oven, then do the oil-and-bake process **2–3 more times** to build a solid base seasoning.
5. **Ongoing care**: After each use, wipe clean with a dry cloth while still warm. Stuck bits? Use a plastic scraper or coarse salt with a drop of oil as a gentle abrasive.
6. **Rust recovery**: Scrub rust with coarse salt and oil, then bake at 500°F for 30 minutes. Re-season with 1–2 rounds of the oil-and-bake method.

Never use soap on a seasoned pan. Over time, your pan develops a dark, naturally non-stick patina that improves every bake.

## Ingredients

**Flour**: [Bread flour (12–13% protein)](https://fond.kitchen/guides/pizza-dough/pizza-flour-guide/) is the right choice. The higher [gluten](https://fond.kitchen/glossary/gluten-development/) content supports the 70% hydration without becoming a slack, unmanageable mess. All-purpose flour can work in a pinch, but the lower protein content means a weaker gluten network, and you'll get a denser crumb that doesn't hold up as well under all that cheese. Some authentic recipes add 10–15% semolina for color and a slightly sandy texture; substitute 50–75g of the bread flour with fine semolina if you want to try it.

**Cheese**: The classic blend is **Wisconsin brick cheese with white Cheddar**, roughly **3:1 brick to Cheddar**. Brick cheese is semi-soft, high-fat, with a mild buttery flavor that melts into a stretchy layer. White Cheddar adds sharpness and tang to balance the richness, and its higher fat content helps the edges caramelize harder against the hot pan.

**Can't find Wisconsin brick cheese?** Here are the best substitutes:
- **Best substitute.** Muenster + low-moisture mozzarella (50/50). Close in melt and fat content.
- **Good alternative.** Monterey Jack + sharp white Cheddar (2:1). Mild and creamy with enough fat to caramelize.
- **Avoid.** Fresh mozzarella (too much water), pre-shredded cheese (anti-caking agents kill caramelization).

**Sauce**: Detroit sauce goes on **after baking** as cold "racing stripes": three thick stripes laid lengthwise down the finished pizza. The cold-on-hot contrast is intentional and non-negotiable for the authentic experience.

**Simple Detroit sauce** (enough for one 10×14 pizza):
- 1 can (400g) whole peeled San Marzano tomatoes, crushed by hand
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp sugar
- ½ tsp red pepper flakes
- Salt to taste

Simmer 15–20 minutes until slightly thickened. Cool completely before applying. The sauce should be served at room temperature or cold, not warm.

## Detroit-style pizza dough formula

For a standard 10×14-inch pan (serves 6–8):

- 500g | Bread flour | 12–13% protein
- 350g | Water | cold (65°F / 18°C) for cold ferment; warm (85°F / 29°C) for same-day
- 10g | Fine sea salt
- 2.5g | Instant yeast | 0.5% for cold ferment; 5g (1%) for same-day
- 15g | Olive oil
- 10g | Sugar | optional, promotes browning

**Total dough weight**: ~888g

**Why each ingredient matters:**
- **70% hydration.** High enough for an open, airy crumb; low enough to stay manageable without a mixer.
- **0.5% yeast.** Slow enough for a 24–48 hour cold ferment without over-proofing; bump to 1% for same-day.
- **Sugar (optional).** Feeds Maillard browning on the crust; skip if you prefer a plainer base.
- **Olive oil.** Coats gluten strands for a tender crumb; also acts as a barrier so the dough releases cleanly.

For different pan sizes, use our [pizza dough calculator](https://fond.kitchen/tools/pizza-dough-calculator/) with the Detroit preset. It scales everything automatically.

Learn more about how hydration affects crumb structure in our [pizza dough hydration guide](https://fond.kitchen/guides/pizza-dough/pizza-dough-hydration/).

## Fermentation timelines for Detroit pizza dough

**Cold Ferment (Best Flavor)**
**Total time: 26–50 hours | Active time: ~30 minutes**

**Day 1: Mix and bulk ferment**

1. Combine flour, cold water, yeast, and sugar. Mix until shaggy. The dough will look rough and sticky. **Don't add more flour.** At 70% hydration, sticky is correct. Let it rest 20 minutes (autolyse).
2. Add salt and olive oil. Mix until incorporated, about 5–7 minutes by hand or 3–4 minutes in a stand mixer on medium. The dough should pull away from the sides and feel tacky but not sticky. If you poke it, it should slowly spring back.
3. Cover and bulk ferment at room temperature for 2 hours. During this time, do **3 stretch-and-folds** at 30-minute intervals: wet your hand, grab one side of the dough, stretch it up and fold it over. Rotate 90° and repeat all four sides. After the folds, the dough should feel noticeably more elastic.
4. Transfer to a lightly oiled container (the dough should fill it about 1/3 full, since you need headroom). Cover tightly and refrigerate **24–48 hours**. 24 hours gives good flavor; 48 hours gives deeper, slightly tangy notes. Past 72 hours, the gluten can start to degrade.

**Day 2: Pan and final proof**

1. Grease your pan with 1 tablespoon each of melted butter and olive oil, coating the bottom and sides completely.
2. Remove the dough from the fridge. Don't let it come all the way to room temperature. You want it at **50–55°F (10–13°C)**. Colder dough is easier to press into the pan without tearing.
3. Turn the dough into the pan. Press and stretch gently toward the corners. If it fights back and springs toward the center, **stop and let it rest 15–20 minutes**. The gluten is tight. Come back and it will cooperate.
4. Cover loosely with plastic wrap and proof at room temperature for **2–3 hours**, until the dough is visibly puffy and a fingertip poke leaves a slow-filling dimple. It should look airy, not dense.
**Same-Day (Quick)**
**Total time: 6–7 hours | Active time: ~30 minutes**

Use this when you don't have 24+ hours but still want a good result.

**Modified formula:** Use **5g instant yeast (1%)** and **warm water at 85–90°F (29–32°C)** instead of cold. Everything else stays the same.

1. Combine flour, warm water, yeast, and sugar. Mix until shaggy, rest 20 minutes.
2. Add salt and olive oil. Mix 5–7 minutes by hand until smooth and elastic.
3. Bulk ferment at room temperature (70–75°F) for **2 hours** with 3 stretch-and-folds at 30-minute intervals.
4. Grease your pan. Transfer dough directly to the pan without refrigerating. Press and stretch gently.
5. Cover and proof at room temperature for **3–4 hours** until visibly puffy and nearly doubled.

> **Note:** Same-day dough produces a good pizza but the flavor is blunter: more neutral, less complex. The cold-fermented version develops organic acids during the long ferment that create depth you simply can't replicate with a quick rise. See our [pizza dough fermentation guide](https://fond.kitchen/guides/pizza-dough/pizza-dough-fermentation/) for the science.

## Cheese stacking technique

The cheese edge is what makes Detroit-style pizza what it is. Done right, you get the **frico crust**, a shatteringly crispy, caramelized cheese border that contrasts with the airy interior.

- Cut brick cheese and white Cheddar into **½-inch (1.5cm) cubes**. Don't shred. Cubes melt at a controlled rate and give you more control over how the cheese flows during baking.
- Use approximately **300–350g of total cheese** for a 10×14-inch pan (roughly ¾ brick cheese, ¼ white Cheddar).
- **Edge placement is everything**: pile cheese extra high along the pan walls, pressing cubes firmly against the metal. The cheese at the edges should be **roughly double the depth** of cheese in the center. Push it into the corners. Direct metal contact is what creates the frico.
- The center gets a thinner, more even layer.
- During baking, the edge cheese melts down the sides of the pan and fries against the hot metal. Watch for it: it should look like dark amber lace, not pale gold.

> **Tip:** Cube your cheese the night before and refrigerate it uncovered. The slightly dried surface slows the initial melt, giving you more control over how it flows during baking, and a crisper final frico.

## Two-phase bake

The two-phase bake solves the most common Detroit-style failure: a gummy, undercooked center under all that cheese.

**Phase 1: Prebake the dough.**

1. Position your oven rack on the **lowest rung**. Preheat to **500–550°F (260–290°C)** for at least 30 minutes. The oven needs to be fully saturated with heat.
2. Place the proofed dough (no toppings) in the oven.
3. Bake **5–6 minutes** until the surface looks dry and matte, the dough is beginning to set, but has taken on no color. If you lift a corner with a spatula, the bottom should look pale gold, not raw, not brown.
4. Pull the pan from the oven.

**Phase 2: Add cheese and finish.**

1. Immediately place cubed cheese over the surface. **Press cheese firmly against the pan walls**, extra-thick along the edges, thinner in the center. Add any other toppings now (pepperoni goes on top of the cheese, not under it).
2. Return to the oven. Bake **10–12 more minutes**. Watch the edge cheese: it should go through pale gold → dark gold → deep amber → almost mahogany. You want **deep caramelization**, not just melted cheese. When the frico border looks darker than you think is right, it's probably right.
3. Pull from the oven. Immediately apply **3 stripes of cold sauce** lengthwise down the pizza. Use a spoon and go thick.
4. Let rest **2–3 minutes** before cutting. This gives the cheese a moment to set so you get clean squares instead of a molten mess.
5. Slide a thin metal spatula around the edges to release the frico crust, then lift the whole pizza out onto a cutting board.

> **Warning:** Skipping the prebake is the single most common Detroit-style mistake. The raw dough can't cook through under all that cheese without it. If your center is gummy, this is almost certainly why.

## Baking tips

**Temperature**: Go hot. 500–550°F is the range. At lower temperatures, the bottom won't fry properly and the cheese won't caramelize the same way. If your home oven caps at 450°F, use the [broiler](https://fond.kitchen/glossary/broiling/) for the final 2 minutes to drive the edge caramelization.

**Rack position**: Lowest rung, always. Maximum bottom heat.

**Pan fat**: Don't be shy. The butter + olive oil mixture fries the crust. If you didn't hear a sizzle when the dough went into the pan, add more fat.

**Rest before cutting**: Those 2–3 minutes aren't optional. The cheese and crust need to set for clean squares.

**Internal temperature**: The crust should reach **190–210°F (88–99°C)** internally for proper doneness. An [instant-read thermometer](https://fond.kitchen/glossary/instant-read-thermometer/) inserted through the side into the center crumb will tell you exactly where you are.

## Troubleshooting

**Dough won't stretch into the pan:** The gluten is too tight, usually because the dough is too cold or hasn't relaxed enough. Stop, cover, and rest 15–20 minutes. It will cooperate.

**Bottom isn't crispy:** More fat in the pan, higher oven temperature, lower rack position. Also check: is your pan light-colored or non-stick? Switch to a dark steel or cast iron pan.

**Cheese didn't caramelize:** The cheese didn't reach the pan walls. It must make direct metal contact. Use cubed cheese, not shredded. Push it firmly against the sides and into the corners.

**Center is gummy:** You skipped or shortened the prebake. Bake the dough alone 5–6 minutes before adding cheese. No exceptions.

**Crust is dense and bready:** Check your fermentation. It may not have proofed long enough (look for 50–75% volume increase during bulk, a puffy/airy appearance during the pan proof). Also confirm you're at 70% hydration and using bread flour.

**Frico crust is pale and soft:** You need higher heat, more cheese pushed to the edges, and direct metal contact. Make sure the pan is preheated (or at least that the oven is fully preheated) and use a dark-colored pan.

**Dough is too sticky to handle:** At 70% hydration, some stickiness is normal. Wet your hands with cold water (not flour, which changes the dough) when handling. A [bench scraper](https://fond.kitchen/glossary/bench-scraper/) helps enormously.

**No frico forming:** Stack more cheese along the edges, at least double the depth vs. the center. The cheese has to physically touch the pan walls the entire way up.

## Make your Detroit-style pizza dough

Detroit-style pizza dough is straightforward once you understand the key moves:

- **70% hydration** with bread flour for an airy, open crumb
- **Cold ferment 24–48 hours** for complex flavor (or same-day with doubled yeast)
- **Butter + olive oil** in the pan to fry the bottom crust
- **Cubed brick cheese pressed to the edges** for the signature frico
- **Two-phase bake** at 500–550°F: prebake first, then cheese
- **Cold sauce stripes after baking**, not before

The technique rewards patience more than skill. Get the fermentation right, don't skip the prebake, and push that cheese all the way to the metal walls. The pan does the rest.

Ready to dial in your Detroit-style pizza dough formula? Use our [pizza dough calculator](https://fond.kitchen/tools/pizza-dough-calculator/) with the Detroit preset to scale for any pan size. For more on dough science, explore our [complete pizza dough guide collection](https://fond.kitchen/guides/pizza-dough/).


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*Published: 2026-02-01 | Last updated: 2026-09-16*

*Category: styles*

[View on Fond](https://fond.kitchen/guides/pizza-dough/detroit-pizza-dough/)