Detroit pizza's signature crispy cheese edges only work because 1946 Buddy's Pizza used automotive parts as baking pans.
Updated Gluten Free Detroit Pizza
Dive into the deliciousness of our revamped Gluten-Free Detroit Pizza! With a delightful longer proofing process, this recipe yields a crust that's irresistibly light and airy. Topped with gooey cheese and your favorite fresh ingredients, it's the perfect way to enjoy a classic with a gluten-free twist!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
Detroit pizza was invented in 1946 when Gus Guerra, a Sicilian immigrant, grabbed rectangular blue steel parts pans from his mate's automotive factory and created America's most rebellious pizza—thick, square, and with cheese caramelized to the edges like a proper automotive engineer designing crispy perfection instead of carburetors.
Regional Twist
In Windsor, Ontario, they replace the white cheddar with aged Canadian cheddar and brush the olive oil with maple syrup before the final bake, creating sweet-savory edges that proper Detroiters call blasphemy but secretly crave.
📝 Ingredients
Shopping List
- 8 oz (227 g) part-skim mozzarella
- pizza sauce (to taste)
- reggiano cheese (to taste)
- 4 oz (113 g) white cheddar
- 4 oz (113 g) whole milk mozzarella
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- 2 cups (240 g) gluten free flour
- olive oil (to taste)
- 1 ½ cups (355 ml) water
👨🍳 Instructions
- 1
Combine the dry ingredients in a bowl and mix well.
- 2
Add the wet ingredients and mix for 1-2 minutes, pressing out any clumps.
- 3
Oil all sides of your pan and scoop the dough into it.
- 4
Add a little olive oil on top and use a spatula to flatten the dough evenly.
- 5
Cover the pan and let it rest for 8 to 12 hours.
- 6
Preheat the oven to 500 degrees Fahrenheit.
- 7
Bake the pizza for 10 to 12 minutes, then let it cool on a rack for 20 minutes.
- 8
Generously butter all sides of the pan before adding the toppings.
- 9
Press part-skim mozzarella on all sides and add sauce as desired.
- 10
Add whole milk mozzarella, white cheddar, and your choice of toppings.
- 11
Return to the oven for about 10 minutes.
- 12
Sprinkle reggiano cheese while still in the pan, then use a spatula to free the cheesy edges.
- 13
Cut into slices and enjoy.
💡 Pro Tips
- ✓Hydrate Caputo gluten-free flour at 75-80% hydration ratio because GF flours absorb 25% more water than wheat flour and need extra moisture to prevent cracking during the long fermentation.ingredient75-80% hydration
- ✓Rest your GF dough for the full 12 hours at 65-70°F because gluten-free starches need extended time to fully hydrate and develop structure without gluten proteins.timing12 hours at 65-70°F
- ✓Use a 2:1 ratio of part-skim to whole milk mozzarella because part-skim has lower moisture content (45% vs 52%) and prevents soggy bottoms while whole milk adds richness.ingredient2:1 ratio, 45% vs 52% moisture
- ✓Butter the pan walls to exactly 1 inch height because this creates the signature Detroit crust caramelization zone and prevents cheese from burning on exposed pan surfaces.technique1 inch height
- ✓Cool on a wire rack for exactly 20 minutes because GF crusts continue cooking from residual heat and need this time to set structure before cutting, preventing collapse.timing20 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Detroit pizza's signature crispy cheese edges only work because 1946 Buddy's Pizza used automotive parts as baking pans.
Updated Gluten Free Detroit Pizza
Dive into the deliciousness of our revamped Gluten-Free Detroit Pizza! With a delightful longer proofing process, this recipe yields a crust that's irresistibly light and airy. Topped with gooey cheese and your favorite fresh ingredients, it's the perfect way to enjoy a classic with a gluten-free twist!
The Story
Detroit pizza was invented in 1946 when Gus Guerra, a Sicilian immigrant, grabbed rectangular blue steel parts pans from his mate's automotive factory and created America's most rebellious pizza—thick, square, and with cheese caramelized to the edges like a proper automotive engineer designing crispy perfection instead of carburetors.
Regional Twist
In Windsor, Ontario, they replace the white cheddar with aged Canadian cheddar and brush the olive oil with maple syrup before the final bake, creating sweet-savory edges that proper Detroiters call blasphemy but secretly crave.
📝 Ingredients
Shopping List
- 8 oz (227 g) part-skim mozzarella
- pizza sauce (to taste)
- reggiano cheese (to taste)
- 4 oz (113 g) white cheddar
- 4 oz (113 g) whole milk mozzarella
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- 2 cups (240 g) gluten free flour
- olive oil (to taste)
- 1 ½ cups (355 ml) water
👨🍳 Instructions
- 1
Combine the dry ingredients in a bowl and mix well.
- 2
Add the wet ingredients and mix for 1-2 minutes, pressing out any clumps.
- 3
Oil all sides of your pan and scoop the dough into it.
- 4
Add a little olive oil on top and use a spatula to flatten the dough evenly.
- 5
Cover the pan and let it rest for 8 to 12 hours.
- 6
Preheat the oven to 500 degrees Fahrenheit.
- 7
Bake the pizza for 10 to 12 minutes, then let it cool on a rack for 20 minutes.
- 8
Generously butter all sides of the pan before adding the toppings.
- 9
Press part-skim mozzarella on all sides and add sauce as desired.
- 10
Add whole milk mozzarella, white cheddar, and your choice of toppings.
- 11
Return to the oven for about 10 minutes.
- 12
Sprinkle reggiano cheese while still in the pan, then use a spatula to free the cheesy edges.
- 13
Cut into slices and enjoy.
💡 Pro Tips
- ✓Hydrate Caputo gluten-free flour at 75-80% hydration ratio because GF flours absorb 25% more water than wheat flour and need extra moisture to prevent cracking during the long fermentation.ingredient75-80% hydration
- ✓Rest your GF dough for the full 12 hours at 65-70°F because gluten-free starches need extended time to fully hydrate and develop structure without gluten proteins.timing12 hours at 65-70°F
- ✓Use a 2:1 ratio of part-skim to whole milk mozzarella because part-skim has lower moisture content (45% vs 52%) and prevents soggy bottoms while whole milk adds richness.ingredient2:1 ratio, 45% vs 52% moisture
- ✓Butter the pan walls to exactly 1 inch height because this creates the signature Detroit crust caramelization zone and prevents cheese from burning on exposed pan surfaces.technique1 inch height
- ✓Cool on a wire rack for exactly 20 minutes because GF crusts continue cooking from residual heat and need this time to set structure before cutting, preventing collapse.timing20 minutes