The Detroit Story: From Auto Parts to Pizza Perfection

To truly appreciate this pizza, you have to know its history. Legend has it that the first Detroit pizzas weren’t baked in traditional pans, but in industrial blue steel utility trays from local auto factories. Those deep, heavy-duty pans are the secret to the “fried” bottom and the caramelized edges.

• The Frico Edge: This is the lacy, crispy crown of cheese that forms where the dough meets the metal. It’s the most fought-over part of the pizza!
• The “Red Top” Strategy: In Detroit, we do things in reverse. It’s dough, then toppings, then cheese, and finally the sauce. This keeps the crust from getting soggy and lets the cheese caramelize directly against the pan.
• Sourdough Synergy: Using a sourdough starter doesn’t just add flavor; the natural acidity helps break down the gluten, resulting in a crust that is somehow both lighter and crunchier than one made with commercial yeast.

The Science of the Sourdough “Crumb”: Why It Works

You might be wondering why we use such a “wet” dough for Detroit-style pizza. In the world of baking, we call this high hydration. Because the dough is closer to a batter, the water turns into steam the second it hits that 450°F oven. That steam is what creates those giant, airy holes (the “alveoli”) in the crust. When you combine that steam with the natural fermentation of your sourdough starter, you get a crumb that is light as a cloud but strong enough to support a mountain of cheese.

Using a sourdough starter instead of commercial yeast also provides a “slow burn” for the sugars in the flour. This results in a much better Maillard reaction—that’s the fancy scientific term for the beautiful browning on the bottom of your crust. This sourdough version ensures every single bite is packed with complex, tangy flavor.

Your “Imperfectly Perfect” Sourdough Timeline

Sourdough thrives on a schedule, but this recipe is flexible. Here is how I manage the rise for a perfect Friday night bake:

• 9:00 AM: Mix and Knead the dough (5–7 mins). Let it rest for 30 minutes.
• 10:00 AM: Complete Stretch and Fold #1. Rest for 30 minutes.
• 10:30 AM: Complete Stretch and Fold #2. Rest for 30 minutes.
• 11:00 AM: Pan Prep. Transfer the dough to your heavily oiled 9×13 pan.
• 11:00 AM – 6:00 PM: The Big Rise. Let the dough puff up at room temperature (about 6–7 hours).
• 6:00 PM: Top and Bake. Assemble your toppings and bake for 25 minutes.

Ashley’s Planning Tip: If you’re a planner, you can pop the pan in the fridge after the 11:00 AM prep for up to 24 hours. Cold fermentation makes the flavor even deeper and the bubbles even bigger!

Ingredient Spotlight: Brick Cheese and High-Hydration Dough

To get that authentic motor-city flavor, we have to talk about the cheese. Traditional Detroit pizza uses Wisconsin Brick Cheese. It’s a mild, high-fat cheese that melts like a dream and creates that perfect oil-fried edge.

• The Cheese Blend: If you can’t find Brick cheese, use a 50/50 blend of Low-Moisture Mozzarella and Monterey Jack. The Jack adds the fat content needed for that crispy frico edge, while the mozzarella gives you that classic “cheese pull.”
• Flour Power: I prefer Bread Flour because its higher protein content handles the “loose” 70% hydration batter better than All-Purpose, giving you a chewier, more structured crumb.
• Active Starter: Make sure your starter is bubbly and active! We want those wild yeasts working hard to lift that heavy, cheesy topping.

Let’s Cook! Simple Steps to Deep-Dish Perfection

1. Mix + Knead: Combine your water, starter, oil, flour, and salt in a stand mixer. Mix on low for 5–7 minutes. The dough will look like thick batter—do not add more flour! Cover and rest for 30 minutes.
2. The Stretch and Fold: Do two rounds of stretch and folds with a 30-minute rest between them. This builds the “muscle” (gluten) the dough needs to stay airy.
3. Shape in the Pan: Add 3 tablespoons of olive oil to a 9×13 metal pan. Transfer the dough and gently fold the edges in. Coax it toward the corners. It won’t reach them yet; just tell it, “You’re doing great,” and let it rest.
4. The Room Temp Rise: Cover with plastic wrap and let it rise for 6–7 hours. You’re looking for bubbles on the surface and a significant “puff.” Once it’s risen, use wet fingers to gently press the dough into the corners.
5. Assemble the “Red Top”: Preheat to 450°F. Sprinkle half your cheese all the way to the metal edges. Add your toppings, then the rest of the cheese, and finally, ladle your sauce in two thick “racing stripes” down the length of the pizza.
6. The Bake and Release: Bake on the lowest rack for 25 minutes. Immediately run a knife around the perimeter to loosen that cheese crust. Slide it onto a cutting board and let it rest for 5 minutes before slicing into 8 rectangular pieces.

Ashley’s “Imperfectly Perfect” Topping Guide

While a classic Detroit pizza is usually topped with pepperoni, the beauty of the “Red Top” style is that it can handle almost anything. Here are a few of my favorite ways to mix it up for the family:

• The “Motown” Classic: Use thick-cut pepperoni (the kind that curls into little “cups” when baked), Italian sausage, and a sprinkle of dried oregano over the sauce stripes.
• The Garden State: For a lighter twist, use thinly sliced bell peppers, red onions, and mushrooms. I like to sauté the mushrooms for a few minutes before putting them on the pizza to make sure they don’t release too much water into the crust.
• The Sweet and Savory: If you’re a “pineapple on pizza” family, try pairing ham or Canadian bacon with pickled jalapeños. The spicy kick perfectly balances the sweetness of the fruit and the tang of the sourdough.

Ashley’s Pro-Tips: The Secret to the “Gourmet” Crunch

• The Par-Bake Hack: If you want an extra-light crust, bake the dough in the pan for 7 minutes before adding any toppings. This “sets” the crumb so the heavy cheese doesn’t weigh it down.
• Wet Hands, No Mess: This dough is sticky! Keep a small bowl of water nearby to dip your fingers in before handling the dough. It keeps things stress-free.
• Mastering the “Frico”: Don’t just stop where the dough ends. Take a handful of your cheese and physically press it against the metal walls of the pan. As the fats render out, they “deep-fry” the edges of the dough into a savory, crunchy “wall.”

Storage and Reheating: Keeping the Frico Alive

If you have leftovers (lucky you!), store them in the fridge for up to 4 days. To reheat, skip the microwave. Put your slices in the air fryer or toaster oven at 375°F for 5–8 minutes. This “re-fries” the bottom and crisps up the cheese edge so it tastes exactly like it did fresh out of the pan. It’s the ultimate “day two” lunch!