Detroit Style Pizza
Thick, square-cut pizza with a crispy, cheesy edge and toppings.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Detroit-style pizza emerged in the mid-20th century, evolving from Sicilian-style pizza. Its origin is traced to Buddy's Rendezvous (now Buddy's Pizza) in Detroit, Michigan, in 1946. The original recipe was born from using a blue steel automotive parts tray as a baking pan, imparting its signature rectangular shape and deep-dish construction.
Detroit-style pizza holds significant cultural importance as a symbol of Detroit's culinary identity and resilience. It reflects the city's industrial heritage and its evolving food scene.
Industrial Heritage
The use of automotive parts trays as baking pans reflects Detroit's history as the 'Motor City,' showcasing resourcefulness and innovation born from its industrial roots. It highlights how practical solutions evolved into a culinary tradition.
Community Staple
Detroit-style pizza has become a cherished local dish, fostering a sense of community and pride among Detroiters. Local pizzerias serve as gathering places, celebrating the unique flavor and tradition.
National Recognition
The pizza's growing popularity has expanded beyond Detroit, gaining national and international acclaim. This recognition has helped to redefine Detroit's culinary landscape and showcase its distinctive food culture to a wider audience.
Detroit-style pizza boasts a rich, savory flavor profile, defined by its crispy, caramelized cheese edge, tangy tomato sauce often applied after baking, and airy, focaccia-like dough.
The core flavor components are the distinct cheese blend, typically Wisconsin brick cheese which caramelizes beautifully on the edges, providing a nutty, slightly sharp taste. The dough is thick and airy, providing a soft, bread-like base that contrasts with the crispy cheese crust. The tomato sauce, often a simple marinara, provides a bright acidity that cuts through the richness of the cheese and dough. Toppings, while variable, generally enhance the savory and slightly sweet notes, with pepperoni being a classic choice. The baking process creates deep caramelized flavors that are unique to this style of pizza.
Pan Preparation
Grease the pan generously with oil, preferably a high-smoke-point oil like canola or soybean oil. This will help the cheese develop its signature crispy, caramelized edge. Ensure the oil coats all sides and corners of the pan to prevent sticking.
Cheese Placement
Distribute the Wisconsin brick cheese evenly across the dough, ensuring it extends to the edges of the pan. This is crucial for creating the characteristic crispy cheese crust. You may also use a blend of Wisconsin brick cheese and mozzarella.
Sauce Application
The sauce is traditionally ladled on in 'racing stripes' after the pizza is baked. This prevents the crust from becoming soggy and allows for a brighter, fresher tomato flavor. Use a high-quality canned tomato sauce, seasoned simply with herbs and spices.
Baking Temperature
Bake at a high temperature (450-500°F) to ensure the crust is cooked through and the cheese is properly caramelized. Monitor the pizza closely to prevent burning, adjusting the temperature as needed.
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