📝 About This Recipe
Born in the automotive hubs of Detroit, this iconic square pizza is famous for its thick, airy focaccia-like crust and its signature 'frico'—a crispy, lacy perimeter of caramelized cheese. Unlike traditional pizzas, the toppings are layered in reverse, with the sauce ladled over the cheese in 'racing stripes' to keep the crust light and crisp. Every bite offers a soulful contrast between the buttery, crunch-fried bottom and the gooey richness of Wisconsin brick cheese.
🥗 Ingredients
The High-Hydration Dough
- 300 grams Bread Flour (high protein content is essential for structure)
- 220 ml Warm Water (approx 105°F to 110°F)
- 1 teaspoon Instant Yeast
- 1.5 teaspoons Kosher Salt
- 2 tablespoons Extra Virgin Olive Oil (for greasing the pan)
The Signature Red Sauce
- 15 ounces Crushed Tomatoes (preferably San Marzano style)
- 2 cloves Garlic (minced)
- 1 teaspoon Dried Oregano
- 1 teaspoon Sugar (to balance acidity)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
The Cheese and Toppings
- 12 ounces Wisconsin Brick Cheese (cubed into 1/2 inch pieces)
- 4 ounces Monterey Jack Cheese (shredded, if Brick cheese is unavailable)
- 4 ounces Pepperoni (thick-cut 'cup and char' style)
- 1/4 cup Fresh Basil (torn for garnish)
- 2 tablespoons Parmigiano-Reggiano (finely grated)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, whisk together the bread flour, yeast, and salt.
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2
Add the warm water and mix on low speed for 1-2 minutes until a shaggy dough forms. Increase speed to medium and knead for 5-7 minutes until the dough is smooth, elastic, and slightly tacky.
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3
Pour the olive oil into a 10x14 inch blue steel or heavy-duty dark metal baking pan. Place the dough in the pan and turn to coat in oil. Cover with plastic wrap and let rise in a warm spot for 30 minutes.
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4
Gently press the dough toward the corners of the pan. It likely won't reach all the way yet; don't force it. Cover and let rest for another 30-45 minutes.
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5
Press the dough again; it should now easily reach the corners. Cover and let rise one final time for 45 minutes until doubled in height and bubbly.
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6
While the dough rises, prepare the sauce. In a small saucepan, simmer the crushed tomatoes, garlic, oregano, sugar, and red pepper flakes over medium-low heat for 15 minutes. Set aside to cool.
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7
Preheat your oven to 500°F (260°C). If using a baking stone or steel, place it on the bottom rack.
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8
Layer the pepperoni directly onto the risen dough. This allows the fat to render into the crust for maximum flavor.
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9
Spread the cubed Brick cheese evenly across the entire surface, ensuring you pile plenty of cheese right against the edges of the pan—this creates the caramelized 'frico' crust.
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10
Ladle the sauce over the cheese in three wide, horizontal 'racing stripes'. Do not spread the sauce; it should sit on top.
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11
Place the pan on the bottom rack (or on the baking stone) and bake for 12-15 minutes. The cheese should be bubbling and the edges should be dark brown, almost charred.
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12
Remove from the oven and let rest in the pan for 2-3 minutes. Run a metal spatula around the edges to loosen the caramelized cheese from the pan.
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13
Carefully slide the pizza onto a cutting board. Garnish with fresh basil and grated Parmigiano-Reggiano, then cut into 8 squares and serve immediately.
💡 Chef's Tips
If you can't find Wisconsin Brick cheese, use a 50/50 blend of whole-milk low-moisture mozzarella and Monterey Jack. Always use a dark metal pan; glass or light aluminum won't conduct enough heat to get that signature fried-bottom crust. Don't be afraid of the 'burnt' edges; that's caramelized cheese, not burnt dough, and it's the best part of the pizza. Avoid using fresh mozzarella, as it releases too much moisture and will make the dough soggy. Make sure your sauce is at room temperature before ladling it on to ensure even baking.
🍽️ Serving Suggestions
Serve with a cold, crisp Midwestern Lager or a hoppy IPA to cut through the richness. A side of classic Wedge Salad with blue cheese dressing complements the heavy pizza perfectly. Offer a side of 'Hot Honey' for drizzling over the crust edges. Pair with pickled banana peppers or giardiniera for a vinegary crunch. A simple side of garlic butter dipping sauce for those thick corner crusts.