Detroit Style Pizza

A thick, rectangular pizza baked in a well-oiled steel pan. Cheese goes all the way to the edges so it melts down the pan's sides and fries into a crisp, lacy, caramelized frico crust. The sauce often goes on top, sometimes in stripes, and the traditional cheese is Wisconsin brick cheese. The dough is wet and airy, closer to focaccia than to thin-crust pizza.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Push the cheese right against the walls of the pan. That crispy cheese edge is the whole point.