Detroit Style Pepperoni Pizza (American Fast-Food Style)

Get a (square) slice of Detroit with this easy Detroit style pepperoni pizza recipe.

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Detroit style pizza is thick pan style pizza with crispy crusts and light, fluffy middles. Unlike other pizzas, Detroit dough is topped in reverse order. So, first the dough is covered with a layer of cheese. That cheese is added right to the corners of the pan – this means crispy, sizzling cheese baked right into the crusts of the pizza itself. With the dough covered with cheese, toppings are added before the pizza is finished with three stripes of pizza sauce.

As well as being delicious, Detroit style pizza is also easy to pay tribute to at home. It’s a big, hearty pizza and a square or two is enough, but you’ll be sure to want more. It can stand up to a lot of toppings, making each slice hearty and satisfying.

This recipe works best with dough prepared the day before. Let’s get cooking!

Ingredients For Detroit Style Pizza

The dough for this Detroit style pizza is fairly wet and sticky. But, with a lightly oiled Detroit style pan, it’s easy to press the dough out. After each press, let the dough rest for a little while and then press out again until it reaches the four corners of the pan. Don’t be worried about the hydration of the dough. As it’s a tray baked pizza, we don’t have to worry about being too specific about things. Soaking up oil as it bakes, the result is a spongy and soft pizza with a deliciously crispy crust.

As well as the prepared dough, you’ll need cheese (Wisconsin brick cheese if you can get it, or sliced whole block mozzarella, pepperoni and some easy pizza sauce.

• Very Strong Bread Flour: I like Allinson’s brand.
• Sea Salt
• Sugar
• Water
• Active Dry Yeast
• Extra Virgin Olive Oil
• Easy Pizza Sauce
• Mozzarella Cheese: Detroit style pizzas traditionally use Wisconsin brick cheese. This isn’t available in the UK, so I use mozzarella. You could also try using a mild cheddar, young Lancashire cheese or a combination of all three. But, I typically use sliced whole block mozzarella.
• Pepperoni: I like Properoni Pepperoni.

How To Make Detroit Style Pizza

Detroit style pizza dough is more sticky and wet compared to other pizza doughs. But, as the pizza is baked in a deep dish pizza pan, we don’t have to worry about unfolding the dough perfectly. Instead, the dough is placed into the oiled pan and pressed out to the sides and corners. This will take a little time, as the dough resists a little at first. But, all that’s required is patience. Press the dough out, cover and rest for a little while, then repeat as needed.

With dough pressed into the four corners of the pan, the pizza is ready to be topped. Detroit style pizza is topped in reverse order. So, first the dough is topped with mozzarella cheese. Next, toppings are added, before the pizza is finished with the trademark three stripes of pizza sauce ready for the oven.

Step 1: Make Dough

In a breadmaker:

To the breadmaker tin, add 355g very strong white bread flour, 1 generous teaspoon sea salt, 1 generous teaspoon caster sugar, 1/4 teaspoon fast action dried yeast and 230ml water. Place the tin in the breadmaker, choose the ‘knead’ setting and set the time for 4 minutes.

After 4 minutes, add 2 tablespoons extra virgin olive oil. Set the machine to ‘knead’ setting once again and set the timer for 15 minutes. When the machine beeps to let you know the dough is ready, wet your hands a little and pull the dough from the tin.

In a food mixer:

To the food mixer bowl, add 355g very strong white bread flour, 1 generous teaspoon sea salt, 1 generous teaspoon caster sugar, 1/4 teaspoon fast action dried yeast and 230ml water. Knead on the slowest setting for 2 minutes until the dough just comes together.

Slowly add 2 tablespoons extra virgin olive oil and continue to mix, increasing the mixer speed gradually until the dough is kneading properly. Bring the mixer speed up to medium-high and knead for 5-6 minutes – as the mixer kneads the  dough, it will appear sticky at first – persevere and with more machine mixing the dough will become smooth. Wet your hands a little and pull the dough from the mixer.

By hand:

To a large bowl, add 355g very strong bread flour, 1 generous teaspoon sea salt, 1 generous teaspoon caster sugar, 1/4 teaspoon fast action dried yeast and 230ml water. Mix well with a wooden spoon until the dough just comes together. Knead by hand for 1 minute.

Gradually add 2 tablespoons extra virgin olive oil and continue kneading until the dough absorbs most of the oil. Transfer to a lightly floured work surface and knead the dough well for 10 minutes, adding just a little more flour as necessary.

Resting / Proofing:

Stretch the prepared dough and form a ball. Transfer the dough to a non-stick bowl. Cover with a clean, damp tea towel and set aside for 30 minutes.

Scrape the dough from the bowl, stretch and form a ball once again. Cover and rest again for another 30 minutes. Set aside in the fridge overnight.

Step 2: Prepare Dough

Take the dough out of the fridge 2-3 hours before you want to bake your pizza. Add 1 generous tablespoon of extra virgin olive oil to a 32x24cm Detroit style pizza pan and spread all around the pan, including the sides. Add the prepared dough, press lightly for the dough to get a light coating of oil and then flip the dough. Cover and rest for 2 hours to come to room temperature, then begin pressing out the dough using lightly oiled hands. Take your time and let the dough rest if it’s being stubborn, then press out again and it will eventually comfortably fill the pan.

Step 3: Top Pizza

Preheat the oven to 240C – if you have a pizza stone, put that in the oven while it’s heating. Once the dough has filled the pan, cover it completely with 300g mozzarella cheese. The cheese caramelises beautifully at the sides of the pan and is characteristic of a classic Detroit style pizza. Add 80g pepperoni and finish with 6 tablespoons pizza sauce, in three strips along the pizza.

Step 4: Bake Pizza

Slide the pan on to the middle shelf of the oven (on top of a pizza stone, if you have one). Bake the pizza for 6 minutes, then reduce the heat to 220C. Bake for another 6 minutes.

Remove from the oven and top with a pinch of dried oregano and black pepper. Leave to stand for 2-3 minutes, then scrape pizza free from sides of pan and carefully transfer to a board or work surface. Slice into squares and serve.

Recipe Tips For Detroit Style Pepperoni Pizza

• Say Cheese: This recipe uses low moisture mozzarella cheese, preferably sliced from a large block. Supermarket grated cheese includes anti-caking agents that help stop the cheese from clumping together in the bag. This also hinders the cheese from melting properly, so I use whole block mozzarella. You can slice it, wrap it and store it in portions in the freezer for up to 3 months.
• Top It All Off: This hearty pizza can stand up to a lot of toppings, and one large square makes a delicious light meal. This makes it a great way to make use of leftover meats or vegetables. Clear the fridge once a week and use up leftover ingredients to make a feast of a pizza!
• Same Day Dough: If you can’t wait and want to make your pizza the same day, let the dough rest for 1 more hour at room temperature before pressing out in the pan as per the recipe.

I hope you’ll try this Detroit style pepperoni pizza. If you do, let me know in the comments how it went!

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Do you like this easy Detroit style pepperoni pizza recipe? If so, buying a copy of my book might appeal to you! In The American Diner Secret you can find a host of cafe and diner style recipes that you can make at home. You’ll learn how to make pancakes, smashed burgers, meatballs, pecan pie and more! You can buy The American Diner Secret in paperback or kindle form here.

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