About the Detroit Plain Cheese
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 developing the style, baking pizza in repurposed blue steel automotive drip pans from local factories. The rectangular shape and thick, airy crust set it apart from other American pizza styles. By the 1950s, other Detroit pizzerias adopted similar methods, and the style remained largely regional until the 2010s, when it gained national attention through restaurants in major cities and coverage in food media.
Technique
This dough uses 75% hydration with bread flour, producing a light, open crumb that supports substantial toppings. The high protein content in bread flour develops strong gluten structure during mixing and fermentation. Baking at 525°F in a well-oiled pan creates the signature caramelized cheese crust along the edges. The deck oven's direct heat from below ensures the bottom crisps while the interior stays tender. Cheese is applied edge-to-edge before sauce, which is striped on top after baking or in the final minutes, preserving its bright acidity and preventing a soggy crust.
Ingredient notes
Wisconsin brick cheese is essential for authentic Detroit-style pizza, offering a mild, buttery flavor and excellent melt that caramelizes against the pan walls. Bread flour provides the protein necessary for structure at this hydration level. Crushed tomatoes, applied sparingly in stripes, maintain a fresh, slightly acidic contrast to the rich cheese. Neutral oil in the pan facilitates heat transfer and contributes to the crisp, fried bottom crust. The small amount of olive oil in the dough adds subtle flavor without overwhelming the other components. Fine sea salt and minimal yeast allow for controlled fermentation.
Variations
The Detroit Red Top applies sauce in stripes over the cheese before baking, while some versions cover the entire surface. Buddy's popularized a square-cut presentation, though rectangular slices are common elsewhere. The Detroiter adds pepperoni under the cheese, allowing the meat to steam and release flavor into the dough. Some pizzerias incorporate Monterey Jack or cheddar alongside brick cheese for varied flavor profiles. Sicilian-style pizza shares the thick, rectangular format but typically uses lower hydration dough and different cheese, resulting in a denser crumb and less pronounced edge caramelization.
When to serve & pairings
Detroit-style pizza pairs well with light lagers or pale ales that cut through the richness of the cheese without overpowering the delicate tomato topping. The substantial nature of the pizza makes it suitable for casual gatherings or weekend meals. A simple green salad with vinaigrette provides textural contrast and acidity. Pickled vegetables or pepperoncini offer a sharp counterpoint to the buttery cheese. The pizza works equally well as a centerpiece for dinner or sliced into smaller portions for parties, where its sturdy structure holds up during transport and reheating.