Posted: 9/20/2026 3:08:23 PM EDT
[Last Edit: MonkeyGrip][Edited]
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Attached File Attached File Attached File Reviews I saw, like these, made me want to try Detroit Style Pizza: Food and Wine, Detroit Style Pizza Fueling the Rise of Detroit-Style Pizza The regional trendsetter: Detroit-style pizza Hip to Be Square: Detroit-Style Pizza Is Conquering America Tievoli Pizza Bar  3x World PIZZA CHAMPION In West Hollywood! (DETROIT STYLE Pizza In LA) |
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Originally Posted By Leisure_Shoot: but did you use brick cheese? also, it looks delicious https://www.ar15.com/media/mediaFiles/46582/87-10-2872346.png Yes. I used Wisconsin Brick Cheese. It cost me a pretty penny to have it shipped here, in a HUGE quantity. I need to make a bunch more pizzas before it molds. I bought and used some Lloyd Detroit Style pizza pans. Those are nice. And I learned how to make it all mostly by watching and reading stuff put on-line by Charlie Anderson, an expert in Detroit Style Pizza. I might not have made any at all if I could have just bought some Detroit Pizza. I've wanted it for years, but have never been able to find it. A couple places in Seattle make it, but I could never get there. I was hoping to get some in Upstate NY when I visited my daughter at Cornell Vet school, but could not find it. So... it took a while... but I made some.... and it was good. I highly recommend Detroit Style Pizza. And I've never even been in the midwest. BTW I like Cinnci Chili too, although I changed the recipe. |
But then again, I just need to get my post count up.
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Here's a pic of pan as I used it. This is a cheese only pizza: Attached File |
But then again, I just need to get my post count up.
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Originally Posted By BuddyChryst: Looks a touch thin and I’m more a fan of evenly spread sauce/cheese. But it does look like you got a nice crust going. Yeah, I ran it thin for these first few. I'd never had Detroit and only knew School Cafeteria doughy pizza and wanted to avoid that. I did not realize how good the Detroit Pizza crust is (it's the best part). I'm starting to increase the crust thickness, although my thickness was within limits listed by Charlie Anderson's recipe. I was quite pleasantly surprised at how well my Frico crust came out, even with the first pie. I did some temp time adjustment, but was never far off. Luckily my oven will hit 500F, which is enough. This was a great fun project! |
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It's not my favorite kind, and I'm not exactly a connoisseur, but it looks right. I'd eat some. The best part of Detroit style is that crunchy ridge along the edges. 
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I’ve used the Serious Eats recipe for Detroit pizza a few times. I think I’ve got the crust down pretty well. I really like it. I use the same pan, and ordered brick cheese too. I’m currently out of cheese, but have been waiting until I have a job again to order more. ETA Found a pic. Don’t have one of the side view, but it was good crust. Attached File |
| Thank goodness you have the caramelized crust down right. It isn't Detroit style pizza without the caramelized crust. |
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I'm getting down to the last box, the others have all been destroyed...
I'm getting down to the last box, the others have all been destroyed...
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Originally Posted By metalsaber: What are the recommended type of pans and sizes? Anyone got good recipes? I've been wanting to try making Detroit Pizza. Lloyd’s Pans Detroit pizza pan. I got mine from Amazon. I used Serious Eats recipe for the crust, and the pizza, except I used jarred sauce. |
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Originally Posted By 67Firebird: https://i.postimg.cc/nVBrFVjQ/Asian-Girl-No.gif" target="_blank">https://i.postimg.cc/nVBrFVjQ/Asian-Girl-No.gif This |
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I'd eat that. Originally Posted By fxntime: Thank goodness you have the caramelized crust down right. It isn't Detroit style pizza without the caramelized crust. FACT. I'm not picky about pizza, but Detroit's my jam. |
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You did well. Would mow. Attached File |
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Cool thread and looks delicious, OP. I've had realy good Detroit Style Pizza at a place in SLC called Brick's (I guess it is named after the cheese?). I ordered some pans on Amazon, I will have to try it. I do a lot of pizza at home in my Ooni but it's a different style. |
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lol... parallel thread about $70 Roundtable Pizza bill. I haven't had any desire to go get pizza since I started my Detroit Pizza Project. For transparency however, I recently retired, and my health has declined such that my old pastimes including Smallmouth fishing, hiking, cycling, gym, and yard and home projects are not attractive anymore. To occupy my mind, I bought a $500 Zojirushi bread machine and have been making all kinds of bread. This got me thinking about Detroit Pizza. Again, I'm retired and live by myself, so I want small quantities so I bought the smaller of the two standard sizes for Detroit Pizza Pans (8x10). The large size being 10X14. I also bought one steel pan, which is the traditional auto industry type pan. Most (even Detroit Pizza restaurants) now use the Lloyd pans, which are anodized aluminum, and are heavy, nice, and work very well. This place has the steel pans and some other Detroit Pizza stuff: Detroit Style Pizza Company From them, bought WI Brick Cheese, an unseasoned steel pan (I'm good at seasoning and have time), a pan gripper, and pan lids, which help when proofing, from this outfit. I think the cheese does matter. WI Brick is stronger tasting than other options, and I quite like it. A young engineer where I worked was from WI, and he bought WI Brick Cheese every time he went back, and he has good taste, so I figured there might be something to the taste of it. I studied this for quite a while before making my first Detroit Pizza. There are many good Youtube vids on this, most notably King Arthur, and America's Test Kitchen vids. But the best, and what I based my recipe on, was that from Charlie Anderson:  How I Made the Perfect Detroit Pizza (Full Documentary) He explains about everything, tests all key parameters, and even provides a spreadsheet, which allows you to vary size and preferences for amount of cheese, sauce, bread thickness, etc. I think I got lucky in that every attempt I made had a crispy crust (bottom AND sides) without burning. My oven only goes to 500F, which is what most recipes are based on, and I only upped the time to cook some to optimize the crust crunchiness, especially when I added extra toppings. Many par-bake their crusts. Anderson says he tested this and does not recommend it. He does what he calls "par-topping" and baking twice to avoid collapse of the crust. This works well for me and I'll do it every time. It helped to have started making bread with my fancy Japanese Bread Machine, because I knew the significance of many of the key terms used, like dough hydration rate, and autolyze (letting the dough "ferment" in the fridge for a few days. I used Rao's jarred Pizza Sauce (which gets good recommendations) to eliminate a variable. I like the taste a lot, and will continue to use that. This recipe seemed to be the 2nd best one. King Arthur knows bread, and this guy seems to know what he's doing:  Our Quickest Pan Pizza is Crispy AND Soft |
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Looks good, except the first pic. I'd want some char on the peps. Crumb looks slightly dense. Granted, I'm sure it still was very good. I suspect it's tough hitting the right ratio of everything with a home oven, even more so than making thinner pizza. I've never tried detroit style myself. Because my first thought would be turn that oven up. But it's not exactly easy to get a 600+ degree oven like commercial gas pizza ovens. And then you're trying not to burn the rest of the pizza while you brown the top. |
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The knife here is a 270 mm edged (longer than standard) Gyuto, that I got years ago from ChefKnivestoGo. The brand I believe was the maker's name, some Japanese name. The guy retired just before I bought this and there are no more. The blade is sandwich construction with the blade layer of Aogami Super steel, with a Rockwell C hardness of greater that 60. The knife is thicker and heavy that most. I have one of these as well in the standard Chef knife length of 240 mm. The one shown is the longer 270 mm blade. Being longer, and heavier, I figured it would be good to cut this Pizza, which it was. Attached File Yes, this is good knife. But I have a lot of good kitchen knives. |
But then again, I just need to get my post count up.
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I made detroit style pizza a couple of times. I used a cast iron frying pan that the handle had broken off. I had bought both brick cheese and provolone. Lots of olive oil in the pan to shape the dough. Let the dough rise to what you want and then cover with a thick layer of grated cheese then sauce then chunks of cheese and finally what ever toppings you like. Cook till the edges are as chrispy as you like. I found I liked the provolone better than the brick cheese. |
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Originally Posted By MonkeyGrip: The knife here is a 270 mm edged (longer than standard) Gyuto, that I got years ago from ChefKnivestoGo. The brand I believe was the maker's name, some Japanese name. The guy retired just before I bought this and there are no more. The blade is sandwich construction with the blade layer of Aogami Super steel, with a Rockwell C hardness of greater that 60. The knife is thicker and heavy that most. I have one of these as well in the standard Chef knife length of 240 mm. The one shown is the longer 270 mm blade. Being longer, and heavier, I figured it would be good to cut this Pizza, which it was. https://www.ar15.com/media/mediaFiles/16016/Detroit_2_jpeg-3830174.JPG Yes, this is good knife. But I have a lot of good kitchen knives. Round-wheel pizza cutter is a much better tool for the job. My daughter was into Pampered Chef stuff years ago and I still use the pizza cutter. |
| I was trying to remember what a 'Detroit pizza' might have been, having lived there 20 years...couldn't guess what it might be, ordered one in VA (Vocelli's), super good. Only pizza place in MI I recall having anything close to it was Westside Deli, which was not in Detroit. I suppose, just like Detroit, Detroit Pizza will be 'about to be the next big thing' for 60 years, burn on Devil's night, and someday somebody will find Jimmy Hoffa baked into one. |
