Detroit-Style Pepperoni Pizza
Total: 2 hr 35 min (includes rising time)
Active: 20 min
Yield: 8 servings
3 tablespoons olive oil
1 batch Pizza Dough, recipe follows
8 ounces sliced pepperoni, about 1/8 inch thick (look for smaller-size pepperoni sticks)
16 ounces brick cheese (or whole-milk mozzarella), cut into 1/2-inch cubes
Pizza sauce, store-bought or homemade, recipe follows
Pizza Dough:
2 1/4 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon rapid rise yeast
1 teaspoon sugar
Olive oil, for oiling the bowl
Pizza Sauce:
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
2 teaspoons sugar
Kosher salt and freshly ground black pepper
Position an oven rack at the bottom of the oven and preheat it to the highest temperature setting, between 500 and 550 degrees F. Pour oil into a large, square metal cake pan or an authentic Detroit-style pizza pan. Place the pizza dough in the pan and gently stretch it to fit the corners. If the dough resists, let it rest for 10 minutes and try again.
Layer the pepperoni on the dough, then distribute the cheese cubes evenly, especially around the edges of the pan to create a crispy cheese crust. Dollop the pizza sauce on top in three lines. Bake in the hot oven until the pizza is bubbly, golden, and the cheese crust is crispy, about 10 to 15 minutes. Use a fish spatula to loosen the edges and transfer the pizza to a cutting board. Slice into squares and serve.
Pizza Dough: Combine flour, salt, yeast, and sugar in a food processor with a metal blade attachment and pulse to mix. Add 1 cup warm water and process until a ball forms, about 30 seconds. If needed, add more flour. Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
Pizza Sauce: Heat a small saucepot over medium heat and add oil. Add Italian seasoning and garlic, sautéing until fragrant without burning the garlic. Add tomatoes, sugar, and season with salt and pepper. Bring to a simmer and cook until the sauce is concentrated, about 30 minutes. Set aside to cool.
Active: 20 min
Yield: 8 servings
3 tablespoons olive oil
1 batch Pizza Dough, recipe follows
8 ounces sliced pepperoni, about 1/8 inch thick (look for smaller-size pepperoni sticks)
16 ounces brick cheese (or whole-milk mozzarella), cut into 1/2-inch cubes
Pizza sauce, store-bought or homemade, recipe follows
Pizza Dough:
2 1/4 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon rapid rise yeast
1 teaspoon sugar
Olive oil, for oiling the bowl
Pizza Sauce:
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
2 teaspoons sugar
Kosher salt and freshly ground black pepper
Position an oven rack at the bottom of the oven and preheat it to the highest temperature setting, between 500 and 550 degrees F. Pour oil into a large, square metal cake pan or an authentic Detroit-style pizza pan. Place the pizza dough in the pan and gently stretch it to fit the corners. If the dough resists, let it rest for 10 minutes and try again.
Layer the pepperoni on the dough, then distribute the cheese cubes evenly, especially around the edges of the pan to create a crispy cheese crust. Dollop the pizza sauce on top in three lines. Bake in the hot oven until the pizza is bubbly, golden, and the cheese crust is crispy, about 10 to 15 minutes. Use a fish spatula to loosen the edges and transfer the pizza to a cutting board. Slice into squares and serve.
Pizza Dough: Combine flour, salt, yeast, and sugar in a food processor with a metal blade attachment and pulse to mix. Add 1 cup warm water and process until a ball forms, about 30 seconds. If needed, add more flour. Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
Pizza Sauce: Heat a small saucepot over medium heat and add oil. Add Italian seasoning and garlic, sautéing until fragrant without burning the garlic. Add tomatoes, sugar, and season with salt and pepper. Bring to a simmer and cook until the sauce is concentrated, about 30 minutes. Set aside to cool.