Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce.
The dough typically has a hydration level of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.

Traditionally the toppings are layered with the cheese below the sauce.
Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese, but the cooked sauce is always the final layer and is applied in dollops or in "racing stripes," two or three lines of sauce.
Some recipes call for the sauce to be added after the pizza comes out of the oven.
The style is sometimes referred to as "red top" because the sauce is the final topping.

The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge.
According to trade journal Pizza Today, the cheese being piled high right to the edges and against the pan is "the key to this pizza".
Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce. The dough typically has a hydration level of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.
Traditionally the toppings are layered with the cheese below the sauce. Pepperoni is often placed directly on the crust, and other toppings may go directly on top of the cheese, but the cooked sauce is always the final layer and is applied in dollops or in "racing stripes," two or three lines of sauce. Some recipes call for the sauce to be added after the pizza comes out of the oven. The style is sometimes referred to as "red top" because the sauce is the final topping.
The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge. According to trade journal Pizza Today, the cheese being piled high right to the edges and against the pan is "the key to this pizza".
Detroit-style pizza