Ultimate Detroit-Style White Pizza (Bianco Pizza) Recipe

If you’ve ever dreamed of sinking your teeth into a thick, crispy-edged, ultra-cheesy pizza with that iconic gooey cheese pull, this Detroit-Style White Pizza (also known as Bianco Pizza) is exactly what you need. This square, pan-baked masterpiece features a fluffy yet crunchy focaccia-like crust, racing stripes of melted cheese that caramelize against the hot steel pan, and a creamy, garlicky white sauce that ties everything together. No red sauce here—just pure, indulgent layers of cheese, herbs, and flavor.

Detroit-style pizza has exploded in popularity in recent years, and the white version is a beloved variation that highlights the magic of Wisconsin brick cheese (or a perfect substitute blend) melting into golden, frico-like edges. This recipe delivers authentic restaurant-quality results right in your home kitchen using a simple 9×13-inch metal baking pan (ideally anodized aluminum or blue steel for best browning).

Perfect for game day, family dinner, movie night, or whenever you want comfort food that feeds a crowd, this pizza serves 8-12 depending on portion size. The dough is easy to mix (no fancy equipment needed), requires a cold overnight rise for maximum flavor, and the toppings are minimal yet incredibly satisfying.

Why This Detroit-Style White Pizza Will Become Your Favorite

• Signature Cheese Pulls: Long, stretchy strands of melted cheese in every bite.
• Crispy Cheese Edges: The cheese is placed all the way to the pan edges, creating crunchy, caramelized “frico” corners everyone fights over.
• Fluffy Yet Crisp Crust: Hydrated dough yields a light interior with a shatteringly crisp bottom.
• No-Knead Dough: Simple mix-and-fold method with overnight refrigeration for convenience and flavor.
• Garlic-Parmesan White Sauce: Rich, creamy, and packed with flavor—far better than plain olive oil.
• Customizable: Add toppings like pepperoni cups, mushrooms, or spinach if desired.
• Crowd-Pleasing: Even picky eaters love the cheesy goodness.

This recipe has been tested dozens of times to ensure perfect results every time. Let’s dive in!

Ingredients

For the Detroit-Style Dough (makes one 9×13-inch pizza):

• 400g (3 cups + 2 Tbsp) bread flour (or all-purpose flour)
• 300g (1 ¼ cups) lukewarm water (about 100°F)
• 8g (2 ¼ tsp) instant yeast or active dry yeast
• 9g (1 ½ tsp) fine sea salt
• 10g (2 tsp) olive oil (plus more for the pan and drizzling)

For the Creamy Garlic White Sauce:

• ¼ cup unsalted butter
• 4 cloves garlic, minced (or 1 tsp garlic powder)
• ¼ cup all-purpose flour
• 1 ½ cups whole milk
• ½ cup heavy cream (or additional milk for lighter version)
• ¾ cup freshly grated Parmesan cheese
• ½ tsp dried oregano
• ½ tsp dried basil
• Salt and black pepper to taste
• Pinch of red pepper flakes (optional)

For the Cheese and Toppings:

• 12–14 ounces Wisconsin brick cheese, shredded (or substitute: 8 oz low-moisture mozzarella + 4–6 oz mild white cheddar or Monterey Jack)
• 1–1 ½ cups shredded low-moisture whole-milk mozzarella (for extra stretch)
• ¼ cup grated Parmesan or Pecorino Romano
• 1–2 tsp dried Italian seasoning or oregano
• Fresh chopped parsley or basil for garnish (optional)

Optional Add-Ins:

• Cupped pepperoni (placed under cheese for classic “cup and char”)
• Sautéed mushrooms, spinach, caramelized onions, or artichokes
• Drizzle of hot honey or Calabrian chili oil after baking

Equipment Needed

• 9×13-inch metal baking pan (LloydPans or similar Detroit-style pan ideal; avoid glass)
• Large mixing bowl
• Digital scale (recommended for accuracy)
• Dough whisk or wooden spoon
• Plastic wrap or reusable cover
• Saucepan for white sauce

Step-by-Step Instructions

Day 1: Make the Dough

1. Mix the Dough: In a large bowl, combine flour, salt, and yeast. Add lukewarm water and olive oil. Stir with a dough whisk or sturdy spoon until a shaggy, sticky dough forms with no dry flour remaining (about 1–2 minutes). Do not knead.
2. Stretch and Fold: After 10 minutes of rest, perform a series of stretch-and-folds: wet your hands, reach under the dough, stretch one side up and fold over the center. Rotate bowl 90 degrees and repeat 3 more times. Cover and rest 30 minutes. Repeat stretch-and-fold 2–3 more times over the next 1–2 hours.
3. Cold Ferment: Cover tightly with plastic wrap and refrigerate overnight (12–24 hours). This develops incredible flavor and makes the dough easier to handle.

Day 2: Assemble and Bake

4. Prepare the Pan: Generously oil your 9×13-inch metal pan with 3–4 tablespoons olive oil, ensuring sides are coated. This creates the signature crispy bottom.
5. Shape the Dough: Remove dough from fridge. Gently transfer to the oiled pan. Drizzle with a little more oil. Let rest 1–2 hours at room temperature until puffy and nearly fills the pan. Gently dimple and stretch dough to corners using oiled fingertips (don’t force it if resistant—let it relax).
6. Preheat Oven: Place rack in lower third of oven. Preheat to 450–475°F (as hot as your oven goes safely). For extra crispy results, preheat a pizza stone or steel on the bottom rack.
7. Make the White Sauce: While dough proofs, melt butter in a saucepan over medium heat. Add minced garlic and cook 1 minute until fragrant. Whisk in flour and cook 2 minutes to make a roux. Gradually whisk in milk and cream. Cook, stirring constantly, until thickened (about 5 minutes). Remove from heat, stir in Parmesan, oregano, basil, salt, pepper, and red pepper flakes. Set aside to cool slightly.
8. Add Sauce and Cheese: Spread white sauce evenly over the proofed dough, leaving a ½-inch border if desired. Scatter shredded brick cheese (or substitute blend) in two or three thick “racing stripes” from end to end, pushing cheese all the way to the pan edges—this creates the crispy frico crust. Fill gaps with mozzarella. Sprinkle generously with grated Parmesan and dried herbs.
9. Bake: Bake 18–25 minutes until cheese is deeply golden and bubbly, edges are caramelized, and bottom is crisp. Rotate pan halfway through. For extra browning, switch to broil last 1–2 minutes (watch carefully!).
10. Cool and Serve: Let pizza rest in pan 5–10 minutes. Run a spatula around edges to release. Carefully transfer to a cutting board using two spatulas. Cut into 8–12 squares. Garnish with fresh herbs if desired.

Pro Tips for Perfect Detroit-Style White Pizza

• Cheese Choice is Key: Brick cheese melts and browns like no other. If unavailable, the mozzarella + mild cheddar/Monterey Jack blend mimics it closely.
• Don’t Skimp on Oil: The generous oil in the pan fries the bottom crust to perfection.
• Cold Dough is Easier: Overnight fermentation not only improves flavor but makes stretching simpler.
• Avoid Overloading Toppings: This pizza shines with simplicity—too many toppings weigh down the rise.
• Reheating Leftovers: Reheat slices in a hot skillet with a lid (or air fryer) to restore crispiness—microwave makes it soggy.
• High Heat = Better Browning: 475°F+ yields the best caramelized edges.
• Make Dough Ahead: Dough keeps in fridge up to 3 days or can be frozen after initial rise.

Serving Suggestions

• Classic: Serve with a side of warm marinara for dipping (even though it’s white pizza!).
• Salad Pairing: Arugula salad with lemon vinaigrette to cut richness.
• Appetizer Style: Cut into smaller squares for parties.
• Game Day Spread: Alongside wings, veggie trays, or sliders.
• Beverage Pairings: Cold beer, sparkling water with lemon, or light red wine.

Variations to Try

• Pepperoni Bianco: Add cupped pepperoni under the cheese for crispy cups.
• Four-Cheese Bianco: Add fontina or provolone to the mix.
• Truffle Bianco: Drizzle truffle oil after baking.
• Veggie Bianco: Top with roasted garlic, spinach, and ricotta dollops.
• Spicy Bianco: Add Calabrian chilis or hot honey.
• Breakfast Version: Top with scrambled eggs, bacon, and chives.

Storage and Reheating

• Room Temperature: Up to 2 hours.
• Refrigerator: Store slices in airtight container up to 4 days.
• Freezer: Freeze baked slices up to 2 months; thaw overnight then reheat.
• Best Reheat: Skillet over medium heat 3–5 minutes per side, or air fryer at 375°F for 5 minutes.

Nutritional Information (Approximate per slice, based on 10 slices)

• Calories: 480
• Protein: 22g
• Fat: 30g
• Carbohydrates: 35g
• Fiber: 1g
• Sodium: 850mg (varies by cheese)

This Detroit-Style White Pizza delivers everything you love about the iconic square pie—crisp edges, fluffy center, and that unforgettable cheese pull—in a garlic-kissed, herb-flecked white sauce version that’s pure comfort on a plate. Once you try it, you’ll understand why Detroit-style has taken the pizza world by storm. Grab your pan and get ready for pizza perfection!