Detroit-Style Pepperoni Pizza
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1416
- Total Fat
- 122
- Saturated Fat
- 32
- Carbohydrates
- 52
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 32
- Cholesterol
- 108
- Sodium
- 1272
- Total: 2 hr 45 min
- Active: 30 min
Ingredients
For the Dough:
2 1/4 cups all-purpose flour, plus more as needed
2 teaspoons kosher salt
1 teaspoon rapid-rise yeast
1 teaspoon sugar
1 cup warm water (about 100 degrees F)
Olive oil, for the bowl
For the Sauce:
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
1 28-ounce can crushed tomatoes
2 teaspoons sugar
Kosher salt and freshly ground pepper
For the Pizza:
3 tablespoons olive oil
8 ounces pepperoni, sliced 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
Directions
- Make the dough: Put the flour, salt, yeast and sugar in a food processor and pulse to combine. Add the warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add up to 2 tablespoons more flour, then process for another 30 seconds). Roll the dough into a tight ball and place in a lightly oiled bowl. Set aside in a warm spot, covered, until the dough doubles in size, about 2 hours.
- Meanwhile, make the sauce: Heat a small pot over medium heat and add the olive oil. Add the Italian seasoning and garlic and cook, stirring, until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper. Bring to a simmer and cook until concentrated, about 30 minutes. Set aside to cool.
- Make the pizza: Position a rack in the bottom of the oven and preheat to the highest temperature setting, 500 degrees F to 550 degrees F.
- Pour the olive oil into a Detroit-style pizza pan (or a 9-by-13-inch metal baking pan). Put the pizza dough in the pan and gently stretch it out so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again.
- Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter, up to the edge of the pan (this creates the coveted crispy cheese crust). Dollop some of the sauce on top in 3 lines (you will have leftover sauce).
- Bake in the ultra-hot oven until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into pieces.