About the Detroit Classic Pepperoni
History
Detroit-style pizza emerged in the 1940s at Buddy's Rendezvous, a former speakeasy on Detroit's east side. Gus Guerra is often credited with baking the first pies in repurposed blue steel automotive parts trays, which gave the pizza its signature rectangular shape and crispy, caramelized edges. The style remained largely regional until the early 2000s, when chefs outside Michigan began experimenting with the format. National attention grew significantly in the 2010s as pizzerias in major cities adopted the method, though Detroit remains its spiritual home and many purists argue the style is best experienced there.
Technique
The 75% hydration dough produces an airy, open crumb that supports substantial toppings without collapsing. Bread flour provides the gluten structure needed to trap gas during fermentation and withstand the weight of cheese and pepperoni. Baking at 525°F in a steel pan creates intense bottom heat, which fries the cheese that touches the edges into a lacy, caramelized frico. The dough is pressed rather than stretched, filling corners completely. Striping crushed tomato on top after baking prevents the crust from steaming and preserves textural contrast between the crisp底 base and tender interior.
Ingredient notes
Wisconsin brick cheese is essential for its high fat content and mild tang, which melts into a creamy layer and crisps beautifully against hot steel. Cubing rather than shredding allows better coverage and edge-to-edge distribution. Cup-and-char pepperoni curls and crisps under high heat, pooling flavorful oils in each cup. The 2% olive oil in the dough adds extensibility and richness without making it greasy. Fine sea salt at 2.2% balances fermentation speed and flavor development. Crushed tomato applied post-bake stays bright and acidic, cutting through the richness of cheese and cured meat.
Variations
Some Detroit pizzerias offer a white version that omits tomato entirely, relying on garlic, herbs, and additional cheese. The Detroiter adds pickled jalapeños or banana peppers for acidity and heat. A few shops substitute mozzarella for brick cheese, though this produces a stretchier, less caramelized edge. Sausage, mushroom, and green pepper combinations appear frequently, often layered beneath the cheese to prevent burning. Corner pieces, called fricos by some establishments, are occasionally sold separately due to their concentrated caramelization and devoted following among regulars.
When to serve & pairings
Detroit-style pizza pairs well with lagers and pilsners, whose clean bitterness cuts through the richness of brick cheese and pepperoni fat. Lighter red wines like Barbera or Dolcetto offer acidity without overwhelming the mild tomato stripe. The pizza suits casual gatherings and weekend meals, where its substantial heft satisfies hearty appetites. Simple sides like pickled vegetables or a crisp iceberg salad with vinaigrette provide textural and acidic contrast. The format works equally well for lunch or dinner, and leftovers reheat successfully in a hot skillet to restore bottom crispness.