Crispy Detroit-Style Pizza with Caramelized Frico Corners Tips, FAQ & printable recipe

Tips for success

For the best frico, make sure the cheese reaches the very edge of the pan and touches the hot metal. Press a few cubes directly against the sides. Use a light hand with the sauce; it’s meant to be a bright contrast, not a pool.

Warm the sauce before spooning it on so it doesn’t cool the pizza. Let the pizza rest for a few minutes before slicing to let the cheese set slightly, which makes for cleaner slices.

If you’re using a store-bought dough, check the hydration; some are too dry to give the airy crumb. You can add a tablespoon of water to the dough and knead it in if needed.

Also, don’t overload with cheese; the cubes should be in a single layer. The pan should be well-oiled, but not swimming in oil. A light, even coating is enough to crisp the bottom without making it greasy.

Variations

• Pepperoni: Add a layer of pepperoni slices over the cheese before baking. The pepperoni will crisp up and add a spicy, savory element that pairs well with the caramelized cheese.
• Mushroom and Onion: Sauté sliced mushrooms and onions in olive oil until golden, then scatter them over the cheese before baking. This adds an earthy flavor and extra texture.
• Spicy Honey: After baking, drizzle a little hot honey over the top along with the tomato sauce. The sweet heat contrasts beautifully with the rich, salty cheese.
• Veggie Supreme: Top with roasted bell peppers, red onion, and cherry tomatoes before baking. The vegetables will soften and caramelize, adding color and flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or toaster oven to restore crispness.

Freezer

Freeze the baked pizza (without sauce) for up to 2 months. Wrap tightly in plastic wrap and foil. Reheat from frozen in a 400°F oven until hot and crispy.

Reheat

Reheat slices in a dry skillet over medium heat for 3-4 minutes per side, or in a toaster oven at 350°F until hot and the edges are crisp again.

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a skillet over medium heat for a few minutes until the bottom is crisp and the cheese is melted, or use a toaster oven. Avoid microwaving, as it makes the crust soggy.

You can prepare the dough ahead of time and keep it in the refrigerator for up to 2 days. Let it come to room temperature before pressing. The sauce can also be made ahead and refrigerated; warm it gently before serving. The pizza is best baked fresh, but you can assemble it and refrigerate for a few hours before baking if needed.

Serving ideas

Serve the pizza hot, straight from the pan, with the warm tomato sauce stripes on top. Cut into squares or rectangles, making sure each piece includes a piece of the crispy frico edge.

The contrast of the crunchy corners, the soft, airy crust, and the bright, tangy sauce is the whole point. This pizza is a meal in itself, but it pairs well with a simple green salad.

For a more substantial meal, serve with a side of marinated olives or roasted vegetables. The pizza is also great as an appetizer, cut into smaller squares.

If you have leftover sauce, serve it on the side for dipping. The frico corners are best enjoyed immediately, as they lose their crunch as they cool. So slice and serve right away.

Frequently asked questions

Recipe card

Crispy Detroit-Style Pizza with Caramelized Frico Corners

Prep 20 minCook 15 minTotal 35 minServes 2

Ingredients

• 400 g hydrated pizza dough
• 8 oz brick cheese, cubed
• 1/2 cup crushed San Marzano tomatoes, warmed
• 2 tbsp olive oil

Instructions

1. Pour the olive oil into the steel pan and spread it evenly over the bottom and up the sides. Place the hydrated dough in the pan and press it out to the edges with your fingertips, making sure it reaches the corners. If the dough resists, let it rest for a few minutes and press again.
2. Scatter the cubed brick cheese evenly over the dough, leaving a small border around the edges. The cheese should be in small cubes rather than shredded, which helps create the crispy frico edges during baking. Press a few cubes right against the pan edges.
3. Place the pan in the oven and bake at 500°F (260°C) until the cheese edges turn lacy and dark amber, and the crust is puffed and golden brown. This should take about 12 to 15 minutes, but watch closely as ovens vary. The cheese should be bubbling and the edges deeply caramelized.
4. Remove the pizza from the oven and let it cool for 2 to 3 minutes. Spoon two racing stripes of warm crushed San Marzano tomato sauce over the top. Slice with a sharp knife or pizza cutter, and listen for the crunch of the frico corners as you cut.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

28 g

Carbohydrates

72 g

Fat

31 g

Fiber

3 g

Sugar

4 g

Automatic estimate from the ingredient list, not laboratory-verified.