American · Dinner
Detroit-Style Pizza
Detroit-style pizza with a thick airy crust baked in a pan to crisp, caramelised cheese edges, topped with brick cheese, pepperoni, and stripes of tomato sauce.
$
30 minsPrep
30 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
890Calories
38gProtein
52gFat
68gCarbs
2gSugar
2gFiber
1840mgSodium
95mgChol
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Instructions
1
Prep
Mix flour, yeast, salt, water, and oil into a wet dough. Divide into two portions. Press each into a separate oiled pan and rest covered 25 minutes until puffed.
2
Build
Press each dough to the pan corners. Scatter brick cheese to the edges of each pizza, lay on pepperoni, then stripe garlicky tomato sauce on top of each.
3
Bake
Bake both pizzas over medium heat at 230C/450F for 15 minutes until the crusts rise and the cheese melts into the corners.
4
Crisp
Return both pizzas over high heat 6 minutes until the cheese edges caramelise dark and the bases turn crisp and golden.
5
Plate
Run a knife around each pan and rest 4 minutes. Cut each pizza into squares and serve with the crunchy cheese edge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) pepperoni
- 400g (14.1 oz) all purpose flour
- 2 tsp instant yeast
- 1 tsp fine salt
- 280ml (1 1/4 cup) warm water
- 4 tbsp olive oil
- 300g (10.6 oz) brick cheese
- 240g (8.5 oz / 1 cup) canned chopped tomato
- 2 garlic cloves
- 2 tsp dried oregano