Description

Master the art of Detroit-Style Pepperoni Pizza with this step-by-step guide. From a perfectly aerated, crispy crust to a robust sauce and a caramelized, cheesy finish, learn to create this Motor City staple in your own kitchen.

Ingredients

Scale

PIZZA DOUGH:

2–1/2 cups (300 grams) bread flour
1 teaspoon (5 grams) instant yeast
1 tablespoon (9 grams) Diamond Crystal kosher salt
1 cup minus 1-1/2 teaspoons (220 grams) room temperature water
Extra-virgin olive oil, as needed

TOMATO SAUCE:

2 tablespoons olive oil
3 medium garlic cloves, finely minced
2 teaspoons dried oregano
Red pepper flakes, to taste
One 28-ounce can San Marzano whole or crushed tomatoes
1 teaspoon granulated garlic powder
1 teaspoon granulated onion powder
1 tablespoon sugar
Kosher salt and freshly ground black pepper

TO ASSEMBLE:

12 ounces Brick cheese, cut into 1/2-inch cubes
6 ounces high-quality natural-casing pepperoni, thinly sliced
Freshly ground Parmesan, to serve

Cook Mode Prevent your screen from going dark

Instructions

To make the dough: Combine the flour, yeast and salt in the bowl of a stand mixer fitted with the dough hook and mix together on low speed to combine. Add the water and mix on low speed just until the dough comes together in a shaggy ball. Turn off the mixer and let rest for 10 minutes. After resting, continue mixing on medium speed until the dough forms a smooth yet sticky ball, about 10 minutes. Remove the dough from the mixing bowl and transfer to a oil-coated mixing bowl, turning once to coat the dough. Cover and let rest in a warm place until doubled in size, about 2 hours.
Pour 2 to 3 tablespoons of olive oil into the bottom of a 10 x 14-inch Detroit-style pizza pan or a 9 x 13-inch baking pan. Turn the dough into the pan and press down to spread it to the edges. It won’t spread all the way to the edges but get it as far as you can without tearing the dough. Cover again and let rest for 30 minutes. After 30 minutes, begin stretching the dough again. You should be able to stretch it almost—if not all the way—to the edges. Cover again and let rest for 30 to 45 minutes more while you make the sauce.
Place a rack in the lowest position in the oven and place a baking steel or stone on the rack (if you have one). Preheat the oven to 475°.
To make the sauce: Preheat a large saucepan over medium heat; add the olive oil and allow to heat. Once hot, add the garlic, oregano and red pepper flakes and sauté for 30 seconds, until fragrant. Add the tomatoes, garlic powder, onion powder and sugar, stirring to combine. Bring to a simmer and cook, stirring occasionally, for 30 minutes, until thickened and reduced slightly. Season to taste with salt and pepper. Keep warm over low heat.
To assemble the pizza: Gently press down on the dough to remove any large air bubbles, taking care not to completely compress the dough. It should have puffed slightly and reach the edges of the pan. If using the pepperoni, cover the dough with half of the sliced pepperoni and sprinkle the cheese cubes over top. If using the sausage/mushroom topping, only sprinkle the top of the dough with the cheese cubes. Transfer to the oven, on the bottom rack, for 5 minutes to allow the cheese to melt slightly. Remove and top with the remaining pepperoni, or all of the sausage and mushrooms and return to the oven and bake for another 10 minutes. Place two strips of the tomato sauce lengthwise down each half of the pizza and return to the oven to cook for another 3 to 5 minutes. The total cooking time should be about 18 to 20 minutes. Remove from the oven and run a thin, flexible spatula around the edges of the pizza to loosen. Allow to cool slightly before removing from the pan and cutting into wedges. Serve with the remaining tomato sauce, fresh ground Parmesan and red pepper flakes, if desired.

Notes

*You can also make a sausage and mushroom version: Use 12 ounces sweet or spicy Italian sausage and 8 ounces mixed mushrooms, trimmed, sliced, and sautéed over medium-high heat for 5 to 6 minutes to remove some of the liquid in place of the pepperoni.

Inspiration: Detroit-Style Pan Pizza Recipe from seriouseats.com

Category: Pizza, Pizza & Flatbreads