Detroit-Style Pizza

The Detroit-Style Pizza is a unique variation of American pizza culture, distinguished by its rectangular shape, airy dough, and distinctive crispy cheese crust. Originally invented in the 1940s in Detroit, this pizza style is now popular worldwide. But what makes Detroit-Style Pizza so special?

The History of Detroit-Style Pizza

The origins of this special pizza trace back to 1946 when Gus Guerra, owner of "Buddy's Rendezvous" in Detroit, developed a new pizza recipe. He used steel pans originally intended for the automotive industry to bake the dough. These heavy pans ensured even heat distribution and an especially crispy crust. Today, "Buddy's Pizza" is considered the birthplace of Detroit-Style Pizza, and many pizzerias in the USA and worldwide have adapted this style.

Features of Detroit-Style Pizza

• Rectangular Shape: The pizza is baked in a deep, rectangular steel pan, resulting in its characteristic look.
• Airy but Crispy Dough: A longer rising time and a special mix of wheat flour and water create a soft, yet sturdy dough.
• Cheese to the Edge: Traditionally, a mix of sharp cheddar and mozzarella is used, sprinkled to the edges. When baked, the cheese caramelizes to form a golden-brown, crispy crust.
• Sauce on Top: Unlike other pizza styles, the tomato sauce is added after the cheese, in strips or dollops on the pizza.
• Toppings: The classic version is topped with pepperoni, but creative variations with other ingredients are widespread.

Connection to Italian Pizza

Although the Detroit-Style Pizza is an American specialty, it shares some similarities with traditional Italian pizza. Particularly, the airy yet crispy dough structure is reminiscent of a well-risen Pizza Napoletana, while the caramelized cheese crust creates a unique taste profile. Those who love the taste of a true Neapolitan pizza should definitely try the Detroit-Style Pizza—as an exciting alternative with an American twist.

Making the Perfect Detroit-Style Pizza at Home

Ingredients for the Dough:

• 500 g wheat flour (Type 550 or a mix of 405 and 550)
• 325 ml water (lukewarm)
• 10 g salt
• 3 g dry yeast or 9 g fresh yeast
• 10 ml olive oil

Ingredients for the Toppings:

• 250 g mozzarella (preferably with high-fat content)
• 100 g cheddar (mild or sharp, to taste)
• 200 g pureed tomatoes or a thick tomato sauce
• 100 g pepperoni (optional, or other toppings as desired)
• Olive oil for the pan

Preparation:

1. Mix flour, water, yeast, and salt and let the dough rise in the refrigerator for 12–24 hours.
2. Grease a rectangular baking pan with olive oil and spread the dough in it.
3. Let the dough rise again at room temperature for 1–2 hours until visibly risen.
4. Generously sprinkle cheese over the dough—including at the edges to achieve the characteristic crust.
5. Bake at 250°C (top/bottom heat) for about 12–15 minutes until the cheese caramelizes.
6. Add tomato sauce in strips or dollops on the pizza.
7. Top with pepperoni or other ingredients as desired and bake for another 3–5 minutes.
8. Remove the pizza from the pan, cut into pieces, and enjoy!

Perfect Baking Results with Izzo Forni or Valoriani Forni

For the best baking result, high-quality pizza ovens that provide even and intensive heat distribution are recommended. The Detroit-Style Pizza particularly succeeds well in an Izzo Forni or Valoriani Forni. These ovens achieve high temperatures and ensure the perfect crust—for both Neapolitan pizzas and the distinctive Detroit-Style with its caramelized cheese crust.

The Detroit-Style Pizza is a true flavor explosion: crispy, cheesy, and with an airy dough that perfectly complements the caramelized cheese crust. It is a wonderful alternative to classic Italian pizza and demonstrates how creative pizza culture can be. Anyone looking for a new type of pizza enjoyment should definitely try this Detroit specialty—ideally baked in a high-quality Izzo Forni or Valoriani Forni!