What Is Detroit-Style Pizza?

Detroit-style pizza is baked in a square steel pan, with dough that's pressed in by hand and rises high as it bakes. The crust is thick but light, almost focaccia-like, with a light crumb that holds its shape without getting dense. Cheese is pushed all the way to the edges, where it caramelizes against the hot sides of the pan to form a crispy, golden border known as a “frico” edge. That edge is no accident; it's a signature feature of the style and the part fans go crazy for.

The sauce comes last. After the pizza is baked, red tomato sauce is spooned on top, giving each bite a hit of acidity and heat to balance the richness of the cheese and crust.

That’s the blueprint. Hungry Howie’s brings it to life with our Detroit-Style Pizza, made fresh just how it should be. Order one near you tonight!

Detroit-Style Pizza History

How did Detroit-style pizza start? Like a lot of great things in Michigan, it began in a place that valued hard work and good food. Back in 1946, a clever cook in Detroit grabbed a blue steel pan from the auto industry, typically used for holding auto parts, not pizza dough, and baked up a new kind of pie. The thick crust rose high in that pan, the cheese caramelized at the edges, and a red sauce was added after baking. It wasn’t your typical round pie.

This rectangular, cheesy, crunchy-on-the-edge style caught on fast. It spread across Detroit neighborhoods, then throughout Michigan, and eventually earned fans far beyond the state line.  started calling it “Detroit deep dish pizza,” though it’s got its own distinct identity that’s lighter than Chicago deep dish and crispier than anything else out there.

You’ll find Detroit-style pizza at Hungry Howie’s that nods to the past but also delivers it up unmistakably as our own with Flavored Crust options, 100% mozzarella cheese and premium toppings. Order Detroit-Style Pizza from Hungry Howie’s near you.

The Detroit-Style Pizza Blueprint: What Makes It So Unique?

What sets it apart comes down to three elements:

• Light, airy crust
• A caramelized cheese “frico” edge
• Red sauce poured on top after the bake

Let’s break down what makes a real Detroiter pizza so unforgettable.

Detroit-Style Crust

Detroit dish pizza starts with high-hydration dough, meaning there’s more water in the mix, which gives it that open, airy crumb. The dough proofs, allowing it to rise slowly and develop flavor before it ever hits the oven. It’s then pressed into the pan. After baking the taste is closer to focaccia than flatbread.

The Cheese “Frico” Edge

Frico is the golden crust that forms when cheese is heated, and in Detroit-style pizza, it’s not a bonus; it’s the goal. 100% mozzarella cheese is spread edge to edge in the pan, so there’s no exposed crust. As it bakes, the cheese makes contact with the steel and caramelizes into a crispy, lacy edge that crunches like a chip and tastes like the best part of a grilled cheese. It’s salty, savory, and the reason corner slices disappear first.

The Signature Red Top Sauce

Unlike most pizzas, the sauce doesn’t go on first. In a true Detroiter, the herby tomato sauce is ladled over the top after baking, usually in thick lines. This keeps the crust crisp, the cheese intact, and the flavor delicious. Want to take it further? Add a Flavored Crust® to dial in even more flavor. 

Detroit-Style Pizza vs. Deep Dish vs. Sicilian

So what is Detroit-style deep dish pizza and how does it stack up against deep dish or Sicilian?

Detroit-style pizza is thick, but not overloaded. It’s baked in a square or rectangular pan, topped with cheese to the edge, and finished with sauce after the bake. It’s crispy on the bottom, light in the middle, and satisfying on the top.

Chicago deep dish is a whole different pie. It’s round, has a high edge, and is built almost like a casserole with layers of cheese, meat, and sauce baked in a high-sided pan. Heavy and hearty, it’s great for fall or winter meals. 

Then there’s Sicilian. Usually baked on a sheet tray, Sicilian is rectangle-shaped with a soft, focaccia-like, spongy dough that’s sometimes topped edge to edge, sometimes not. It’s closer to bread than crust.

Detroit sits right in the middle, square and structured. And thanks to Hungry Howie’s, you you’re a phone call or a couple of taps on the keyboard away from your very own. We serve Detroit-Style Pizza nationwide.

What Makes Hungry Howie’s Detroit-Style Pizza Amazing?

What makes Hungry Howie’s Detroit-Style Pizza a standout? It starts with fresh dough made in-store daily and ends with a crust full of flavor. We’re known for our Flavored Crust® options, and yes, you can add that to your Detroit pie. Garlic Herb flavored crust on a frico edge? Yeah, that would be great!

Don’t forget the real cheese, the zesty tomato sauce, and the quality that comes with making it fresh every time.

But maybe you’re hungry for more than just deep dish. A large Hungry Howie’s pizza is always a good move. Craving something handheld? Try our take on the pizza sub. Or give the No Dough Bowl® a try. As usual, we continue to give dinner and lunch options that are big on flavor and loaded with fresh ingredients. That’s what Hungry Howie’s does best.

Order Your New Favorite Detroit-Style Pizza Today

Ready to upgrade your pizza night? Order Detroit-Style Pizza online and get it just how you like it hot and fast, with Flavored Crust® too.

Whether you need a quick dinner or are looking to feed a group, Hungry Howie’s makes it easy with delivery, carry out, and curbside pickup options. Start your order from the full menu, or find a Hungry Howie’s location near you.