Best 4 Detroit Style Pepperoni Pizza Recipes

DETROIT STYLE PEPPERONI PIZZA

Steps:

• To make the dough, place the flour, salt, yeast and sugar in the bowl of a stand mixer fitted with the dough hook.
• Add warm water and mix until a ball forms and the dough pulls away from the edge of the bowl. Continue mixing for another 30-60 seconds. Roll the dough into a ball and place in an oiled bowl. Cover and let rise until doubled in size, 60-90 minutes.
• Preheat oven to 500 degrees. Brush a 9x13 metal pan with 3 tablespoons olive oil. Spread the dough evenly in the prepared pan.
• Layer 2/3 of the pepperoni over the dough. Then layer the cubed cheese over the pepperoni, especially around the perimeter up to the edge of the pan. Dollop the sauce over the pizza.
• Bake for 10-15 minutes, or until pizza is bubbly and a crispy cheese crust has formed around the edge. Let cool for 5-10 minutes, then loosen with a metal spatula and slide onto a cutting board. Slice into squares and serve.

DETROIT-STYLE PEPPERONI PIZZA

Steps:

• Heat oven to 400°F. Brush bottom and sides of 13x9-inch pan with olive oil. Press dough in bottom of pan (do not press up sides). Bake 17 minutes.
• Spread pizza sauce over dough. Top with mozzarella cheese, spreading all the way to edges. Place pepperoni in single layer over cheese. Bake 4 to 6 minutes or until crust is deep golden brown and cheese is bubbly. Sprinkle with Parmesan cheese.
• To serve, cut into 4 rows by 3 rows.

DETROIT-STYLE PIZZA

Steps:

• Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve. Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic.
• Drizzle remaining olive oil over the bottom of a 10x14-inch Detroit-style pizza pan and spread around with your fingers. Place dough in the center; pull and stretch into a roughly rectangular shape with oiled fingers. Cover and let rise until doubled in volume, about 1 hour. Prepare sauce and cheese in the meantime.
• Combine marinara sauce, oregano, red pepper flakes, and garlic powder in a saucepan over medium-low heat. Simmer to fully hydrate the oregano and garlic, about 15 minutes.
• Preheat the oven to 500 to 550 degrees F (260 to 288 degrees C).
• Dice Monterey Jack and Cheddar cheese into small cubes. Toss lightly to mix together.
• Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing into a rectangle that goes all the way to the edges of the pan. Stretch up the sides about 1/2 inch or so.
• Lay most of the pepperoni onto the dough. Scatter cheese cubes evenly on top, making sure to fully cover all the edges where dough meets the pan. Ladle sauce on top in 3 long strips. Arrange remaining pepperoni over the sauce.
• Bake in the preheated oven until pizza is somewhere between golden brown and golden black, about 15 minutes. Let cool for 5 minutes.
• Very carefully slide pizza onto a cutting board using a spatula. Cut into individual pieces using the lines of sauce as a guide.

BROOKLYN BRIDGE DETROIT STYLE PIZZA

Steps:

• For the Detroit style pizza dough: Combine the warm water and yeast in a small mixing bowl using a whisk.
• Combine flour and sugar in a separate large mixing bowl. Slowly add the yeast mixture. Continue mixing by hand until combined, about 6 minutes. (See Cook's Note.) (You may also use a stand mixer with the dough hook attachment.)
• Add sea salt. Mix for 2 to 3 minutes. Add olive oil and mix for 2 to 3 minutes.
• Cover bowl with plastic wrap and allow dough to rest at room temperature until dough starts to rise up the inside the bowl, about 3 hours. Transfer to the refrigerator to rise for at least 17 or up to 48 hours.
• For the Detroit style pizza sauce: Combine the ground tomatoes, tomato paste, oregano, oil, salt and pepper in a bowl with a hand mixer or immersion blender. Refrigerate for at least 17 or up to 24 hours. Heat pizza sauce to 165 degrees F on the stovetop before applying to pizza.
• Use a knife to cut and portion the dough into 9-ounce portions.
• Coat a Detroit style pizza pan with vegetable shortening, butter or olive oil. Make sure to get the fat into the corners and up the sides of the pan.
• Push a portion of dough into pan, making sure to keep the dough even and push it into the corners. Be delicate with the dough during your push. (You can push your dough into shape on the kitchen countertop and then place the pushed dough into the pan.) (Save the remaining dough for another use.)
• Put the lid on the pan and allow the dough to rise in the pan for 1 to 2 hours at room temperature.
• Preheat the oven to 550 degrees F, preferably with a pizza stone in the oven. Add the mozzarella and white Cheddar to the crust, applying 70 percent around the perimeter and 30 percent in the middle. Make sure to get plenty of cheese in each of the 4 corners!
• Bake pizza, rotating it halfway through, until crispy golden brown, for 12 to 18 minutes.
• Remove pizza from oven, then add the pizza sauce in two strips down the middle. Sprinkle on the Pecorino and oregano. Apply the pepperoni and sausage. Return the pizza to the oven until crispy and the sausage is cooked, 8 to 10 minutes more.
• Put the ricotta in a piping bag and then apply it in dollops on top of the pizza. Serve.