How to Make Detroit-Style Pizza in a Gozney Oven: Crispy, Cheesy Perfection

Detroit-style pizza is having a moment, and for good reason. With its thick, airy crust, crispy cheese edges, and square shape, it’s a satisfying twist on traditional pizza that’s perfect for sharing. While classic recipes call for a standard oven, your Gozney oven can take this style to the next level—delivering intense, even heat that creates a golden, crunchy bottom and perfectly melted toppings in minutes.

Whether you're a seasoned pizza maker or new to the craft, this guide will walk you through everything you need to know. From the right dough hydration to the ideal pan and baking technique, you’ll be pulling out a picture-perfect Detroit-style pizza from your Gozney in no time.

What Makes Detroit-Style Pizza Unique

Detroit-style pizza is defined by its rectangular shape, thick yet airy crust, and the signature caramelized cheese that runs along the edges of the pan. Unlike Neapolitan or New York styles, the dough is proofed and baked in a well-oiled steel pan, which fries the crust as it bakes. The cheese is spread edge-to-edge, so it crisps up against the hot pan walls, creating a deliciously crunchy border.

The sauce is typically ladled on top of the cheese in two thick stripes, a technique known as "sauce on top." This prevents the sauce from soaking into the dough and allows it to concentrate in flavor as it bakes. The result is a pizza that’s structurally sturdy, deeply savory, and incredibly satisfying. Your Gozney oven, with its ability to reach high temperatures quickly, mimics the intense heat of a commercial deck oven, making it an ideal tool for this style.

• Use a well-oiled, dark-colored steel pan for maximum heat absorption and a crispy crust.
• Spread cheese all the way to the edges to create that iconic frico crust.
• Ladle sauce in stripes after baking to keep the dough from getting soggy.

Choosing the Right Pan and Tools

For authentic Detroit-style pizza, you need a deep, rectangular pan—typically 8x10 inches or 10x14 inches. A dark, anodized steel pan works best because it absorbs and distributes heat evenly, promoting browning. Avoid non-stick coatings, as they don’t conduct heat as well. If you don’t have a dedicated Detroit pan, a standard 9x13-inch cake pan can work in a pinch.

Beyond the pan, a few tools will make your process smoother. A high-quality peel is essential for launching and retrieving the pan from your Gozney. The Venture Turning Peel is a great choice for maneuvering pans and pizzas alike, thanks to its slim, perforated blade and ergonomic handle. For cleanup and maintenance, having spare parts like the tread-handle-replacement-kit-101667">Tread Handle Replacement Kit on hand ensures your oven stays in top shape for many bakes to come.

• Dark steel pans give the best crust—look for Detroit-style specific pans online.
• Use a peel with a thin blade to easily slide under the pan without disturbing the pizza.
• Keep a brush and scraper handy to clean any cheese drips from the oven floor.

Mastering the Dough for High-Heat Baking

Detroit-style dough is similar to focaccia—high hydration (75-80%) and a long, slow fermentation develop the open crumb and complex flavor. Start with bread flour for its higher protein content, which gives structure to the airy interior. A typical recipe uses 500g flour, 375g water, 10g salt, and 2g instant yeast. Mix, then perform a series of stretch-and-folds every 30 minutes for the first 2 hours to build gluten strength.

After bulk fermentation (8-12 hours at room temperature or up to 48 hours in the fridge), oil your pan generously with olive oil. Press the dough into the corners, cover, and let it proof for another 2-3 hours until it’s puffy and fills the pan. This second proof is critical—it ensures the dough will rise in the oven without tearing. When baking in your Gozney, aim for a stone temperature of 500-550°F (260-288°C). The high heat will set the crust quickly while the pan fries the bottom to a deep golden brown.

• High hydration dough (75-80%) is key for an airy crumb—don’t skip the stretch-and-folds.
• Let the dough proof in the pan until it doubles in size for the best oven spring.
• Preheat your Gozney for at least 30 minutes to ensure stable, high heat.

Assembling and Baking Your Detroit-Style Pizza

Once the dough is proofed, it’s time to assemble. Use a high-quality, low-moisture mozzarella—shred it yourself for better melt and less starch. Sprinkle the cheese evenly across the entire surface, right up to the edges of the pan. This is non-negotiable: the cheese that touches the hot pan will form a crispy, golden rim. Add your toppings in a single layer; pepperoni, mushrooms, or cooked sausage all work well.

Place the pan in your preheated Gozney oven. Bake for 10-14 minutes, rotating halfway through for even browning. The cheese should be bubbling and deeply caramelized along the edges. Remove the pan from the oven using your Venture Turning Peel, then immediately ladle your sauce in two thick stripes down the center. Let the pizza rest for 5 minutes before slicing—this allows the crust to set and the cheese to firm up slightly, making for cleaner cuts.

• Use whole-milk, low-moisture mozzarella for the best melt and flavor.
• Don’t overload with wet toppings—they can make the dough soggy.
• Always sauce after baking to preserve the crispy texture of the crust.

Tips for Consistent Results Every Time

Detroit-style pizza rewards attention to detail. Keep your pan well-oiled—a thick layer of olive oil on the bottom and sides ensures the crust fries rather than sticks. If you notice uneven browning, your oven may have hot spots; rotate the pan more frequently. For an extra-crispy bottom, you can finish the pizza directly on the oven floor for the last minute of baking.

Clean your pan thoroughly after each use to prevent burnt oil residue from affecting future bakes. A simple soak in hot water and a gentle scrub with a non-abrasive sponge will do. And don’t forget to maintain your Gozney oven itself—replace worn parts like the Tread Handle Replacement Kit as needed to keep your setup safe and efficient. With practice, you’ll be turning out Detroit-style pizzas that rival your favorite pizzeria.

• Always oil the pan generously—it’s essential for the fried crust effect.
• Use a digital scale for precise dough measurements every time.
• Experiment with different cheeses like brick or provolone for unique flavor profiles.

Detroit-style pizza is a rewarding project that showcases the versatility of your Gozney oven. With the right pan, dough, and technique, you can achieve that iconic crispy-cheese edge and airy interior at home. Ready to get started? Grab your Venture Turning Peel and a quality steel pan, and fire up your Gozney for a square pizza experience that’s anything but ordinary.