American · Dinner
Detroit-Style Pepperoni Pizza
A rectangular Detroit-style pizza with a thick, airy focaccia-like crust baked in an oiled steel pan, edged with a caramelized frico of cheddar and mozzarella cheese. Topped with cupping pepperoni and finished with tomato sauce striped over the top after baking, giving a crisp base and pillowy interior.
$4
25 minsPrep
18 minsCook
43 minsTotal
MediumLevel
Nutrition per serving
1567Calories
63.9gProtein
98.5gFat
103.9gCarbs
4.4gSugar
5.5gFiber
4966mgSodium
247mgChol
33.5gSat Fat
412mgPotassium
426mgCalcium
3.2mgIron
1.8mcgVitamin B12
3.2mgVitamin C
protein-rich
high-fiber
rich-umami
all-time-classics
Instructions
1
Prep
Whisk warm water, yeast, and sugar in a bowl; let stand 5 minutes until foamy.
2
Knead
Mix bread flour and salt into the yeast liquid, then knead 6 minutes until smooth and springs back.
3
Build
Coat a steel pan with olive oil, press dough to edges, scatter mozzarella and cheddar to edges, and lay pepperoni over cheese.
4
Bake
Bake at 500F for 18 minutes until crust edges are deep brown and crisp. Meanwhile, combine canned tomatoes, garlic, and oregano.
5
Plate
Stripe tomato sauce over hot pizza in rows, rest 3 minutes, then cut into squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pepperoni
- 8.8 oz250g bread flour
- 6 oz170g mozzarella cheese
- 2.8 oz80g cheddar cheese
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp olive oil
- 2/3 cup160ml warm water
- 1 tsp1 tsp dried yeast
- 1/2 tsp1/2 tsp sugar
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp dried oregano
- 1/2 tsp1/2 tsp garlic
