Name: Detroit-Style Pepperoni Pizza
Prep time: 20 min
Cook time: 25 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 450 g Pizza Dough, room temperature; 80 g Pepperoni, thin slices; 1 cup Brick Cheese, cubed or grated; ½ cup Mozzarella Cheese, grated; ¾ cup Pizza Sauce, spooned in stripes on top; 2 tbsp Neutral Oil, for the pan; ½ tsp Dried Oregano, for topping; ¼ tsp Garlic Powder, optional, for sauce aroma

1 hr 5 mintotal

45 min hands-on20 min hands-off

Prep 20 min · Cook 25 min

Serves: 4
Difficulty: Medium
Spice: Mild

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Ingredients

450 gPizza Doughroom temperature
80 gPepperonithin slices
1 cupBrick Cheesecubed or grated
½ cupMozzarella Cheesegrated
¾ cupPizza Saucespooned in stripes on top
2 tbspNeutral Oilfor the pan
½ tspDried Oreganofor topping
¼ tspGarlic Powderoptional, for sauce aroma

Quantities are for 4 servings.

You'll need: Oven.

Includes 20 minutes for the dough to relax in the pan before topping so it reaches the corners without tearing.

Method

Oil a rectangular baking pan generously and press the pizza dough into it.
Rest the dough until relaxed, then stretch it gently into the corners.
Top with pepperoni, then spread brick cheese and mozzarella all the way to the edges.
Spoon pizza sauce in thick stripes over the cheese and sprinkle oregano and garlic powder.
Bake in a hot oven until the crust is golden and the cheese edges are dark, crisp, and caramelized.
Rest briefly, loosen the edges, cut into squares, and serve hot.

How to tell it's done

The base should be airy, the bottom crisp, and the cheese edges deeply browned and crunchy.

Getting it right

Tip

Push cheese to the pan edges; the crisp caramelized border is the signature Detroit-style feature.

What to serve it with

Serve with a simple salad, pickles, or extra warm pizza sauce.

Common mistakes

The corners are not crisp.: Oil the pan generously and push the cheese right up against the sides. Those caramelised edges are the entire point of Detroit style — they come from cheese frying against hot metal, so cheese held back from the rim gives you an ordinary pizza.
The base is dense and flat.: Let the dough relax before stretching, and let it prove in the pan. Fought into the corners cold, the gluten pulls back and you lose the airy crumb that carries this pizza.

Substitutions

Brick Cheese — Mozzarella Cheese can be used if brick cheese is unavailable, but the edge caramelization will be milder.
Pepperoni — Skip pepperoni for a vegetarian-style Detroit pizza, but the classic pepperoni flavor will be missing.

Storing and reheating

Keeps three days in the fridge. Reheat squares in a hot dry pan, base down, to bring the bottom crust back; a microwave leaves it limp. It freezes baked for two months.

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