Detroit-style pizza

Detroit-style pizza is baked in a rectangular steel pan rather than shaped freeform, with a thick, airy dough pressed out to fill the corners. It is a departure from round, thin styles in almost every way, from the pan shape to how the toppings are layered.

The pan itself is what defines the texture: dough is pressed into a well oiled steel pan, and as it bakes the oil fries the edges where the dough meets the metal, creating a distinctly crisp, almost caramelized border. Cheese is typically spread all the way to the edges of the pan too, where it browns and crisps against the sides in a way round pizzas rarely achieve. Sauce is often added in stripes on top of the baked cheese rather than underneath it.

A dedicated Detroit-style pan and a generous amount of oil are the main things to get right when trying this style at home. A common mistake is treating it like a regular deep dish and skimping on oil, which leaves the signature crisp, fried edge soft and pale instead.