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If you’ve ever dreamed of sinking your teeth into a pizza that combines thick, cheesy, crispy-edged goodness with bold, tangy toppings, you have to try this Detroit-Style Pepperoni and Pickled Pepper Pan Pizza Recipe. This pizza is a celebration of textures and flavors – from the rich, caramelized cheese crust and pillowy dough to the spicy pepperoni slices and the bright, lively pop of pickled peppers. It’s a comforting, irresistible dish that feels indulgent yet perfectly balanced, making it an instant favorite for pizza nights or any meal craving something truly special.

Ingredients You’ll Need

A square metal pan filled with a thick layer of raw dough that has many small dimples on top, creating a bumpy texture. A woman's hand is seen above the dough, placing small cubes of butter evenly on the surface. The pan is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Whipping up this Detroit-Style Pepperoni and Pickled Pepper Pan Pizza Recipe is surprisingly straightforward because each ingredient plays a vital role in creating that beloved texture or flavor. Whether it’s the elasticity of the bread flour or the tangy bite of the pickled peppers, every component contributes to making this pizza unforgettable.

2 1/2 cups unbleached bread flour: Bread flour gives your dough that chewy, airy structure that makes Detroit-style crust so iconic.
1 teaspoon kosher salt: Enhances all the flavors while helping to control yeast fermentation for perfect dough.
1 teaspoon instant dry yeast: The little workhorse that makes the dough rise and become wonderfully fluffy.
1 tablespoon extra-virgin olive oil (plus more for shaping): Adds richness and keeps the crust crisp and tender simultaneously.
1 cup cool water: Hydrates the dough to the ideal consistency and makes sure it develops that lovely stretchiness.
4 oz mozzarella cheese (cut into ¼-inch cubes): These melt into delightful pockets of gooey cheese throughout the crust.
4 oz mozzarella cheese (shredded): Covers the top melting layer that crisps beautifully into the caramelized edge.
1/2 cup pizza sauce or marinara sauce (room temperature): Brings a bright, tomatoey balance against the richness of the cheese and meat.
2 oz thinly sliced pepperoni: Adds that classic, spicy bite that’s a pizza night must-have.
½ cup sliced pepperoncini and/or Peppadew peppers: Their tanginess cuts through the cheese and pepperoni, brightening each slice with a bite of acidity and sweetness.

How to Make Detroit-Style Pepperoni and Pickled Pepper Pan Pizza Recipe

Step 1: Prepare the Dough the Day Before

Begin by mixing your bread flour, kosher salt, and instant dry yeast in a stand mixer with a paddle attachment. Adding cool water and a splash of extra-virgin olive oil helps create that characteristic soft and springy dough. The key here is patience: mix slowly, then knead until smooth yet sticky, which sets the foundation for the perfect crust texture that you’ll adore.

Step 2: Shape the Dough and Let It Chill

After kneading, oil your work surface and shape the dough into a rounded ball with a series of gentle folds. This technique strengthens the dough structure and ensures it rises evenly. Transfer the dough to a lightly oiled bowl, cover it, and refrigerate overnight for at least 12 hours. This slow fermentation flavorfully develops the dough while giving you wonderful flexibility with timing.

Step 3: Bring the Dough to Room Temperature and Shape in the Pan

Around five hours before baking, remove the dough from the fridge. Oil your 10-by-10-inch pan and gently press the dough out with your fingertips, dimpling it toward the edges gradually. It won’t cover the whole pan yet, but repeated rests and gentle presses will coax it to stretch fully, forming that classic Detroit-style thickness.

Step 4: Let the Dough Rise and Add Cubed Cheese

Sprinkle the cubed mozzarella cheese all over the stretched dough, pressing the cubes into the dimples. Cover the pan loosely and let it rise in a warm spot for three to four hours until the dough puffs up and doubles in size. This step ensures a light, airy interior with cheesy pockets baked right in for amazing mouthfeel.

Step 5: Preheat the Oven and Assemble Your Toppings

Set your oven to 475°F with a pizza stone or thick baking sheet heated in the center rack. Uncover the risen dough, spread a thin, even layer of pizza sauce, then scatter the shredded mozzarella cheese around the edges generously—this will caramelize beautifully against the pan. Next, add the thin pepperoni slices and finish with pickled pepper slices, which bring a tangy brightness that elevates every bite.

Step 6: Bake to Golden Perfection

Bake your pizza for 10 minutes, rotate the pan for even cooking, and continue baking until the cheese bubbles to a deep golden-brown and the crust crisps all around, roughly another 10 to 15 minutes. This is where the magic happens—those irresistible crunchy edges wrapped around a tender, cheesy interior.

Step 7: Remove and Serve Warm

Once baked, carefully use a metal spatula or bench scraper to loosen the pizza from the pan edges and slide it onto a cutting board. Let it rest for a minute—the perfect moment to breathe before cutting into generous squares and sharing this delightful creation with friends or family.

How to Serve Detroit-Style Pepperoni and Pickled Pepper Pan Pizza Recipe

Four square slices of thick crust pizza are arranged on a wooden cutting board. The bottom layer is a golden-brown thick dough crust that looks soft and fluffy. The middle layer is a shiny red tomato sauce mixed with melted cheese that browned a little on top. On the top layer, there are round, dark red pepperoni slices and yellow-green slices of peppers scattered evenly. In the background, there are two small white bowls, one with sliced pepperoni and one with yellow pickled peppers. There is also a shiny silver pizza cutter partially visible on the right side. The whole scene is on a white marbled surface with bright natural light coming from the left side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Once the pizza is sliced, consider topping it with a sprinkle of fresh basil or oregano for a fragrant herbal touch that brightens the rich ingredients. A light drizzle of high-quality olive oil or even a dash of crushed red pepper flakes can also add that perfect finishing note you didn’t know you wanted.

Side Dishes

This pizza pairs beautifully with a crisp green salad, such as arugula tossed in lemon vinaigrette, to cut through its richness. Roasted garlic or a simple antipasto platter featuring olives, marinated vegetables, and mild cheeses would also complement the bold flavors of the sauce and pepperoni wonderfully.

Creative Ways to Present

Try serving the pizza straight from the pan for a fun, rustic look, letting guests grab squares with their hands. Another great idea is stacking slightly smaller slices for a playful pepperoni and cheese tower, perfect for parties or casual get-togethers. For an extra twist, offer a side of pickled peppers so everyone can add their own tangy kick.

Make Ahead and Storage

Storing Leftovers

Leftover Detroit-style pizza is fantastic refrigerated in an airtight container for up to three days. The sturdy crust holds up well, and the flavors often deepen as they meld overnight. Just make sure to cool the pizza fully before storing to prevent sogginess.

Freezing

You can freeze baked slices on a parchment-lined tray until firm and then transfer to a sealed bag or container. The best part about this Detroit-Style Pepperoni and Pickled Pepper Pan Pizza Recipe is that it reheats beautifully so you can enjoy a slice of that crispy, cheesy goodness any time, even when life gets busy.

Reheating

For the crispiest reheated pizza, warm slices in a skillet over medium heat for a few minutes until the crust re-crisps, then cover briefly to melt the cheese perfectly. Alternatively, pop slices in a hot oven at 375°F for 8-10 minutes. Avoid microwaving as it can make the crust chewy rather than delightfully crunchy.

FAQs

Can I use regular all-purpose flour instead of bread flour?

While all-purpose flour will work in a pinch, bread flour’s higher protein content gives the dough more chew and structure, which is crucial for achieving that signature Detroit-style texture. For the best results, stick with bread flour when you can.

Do I have to refrigerate the dough overnight?

Yes, the overnight refrigeration is key for flavor development and dough strength. It also makes handling easier and enhances the characteristic airy texture of the crust. Quick-rise methods won’t quite capture the same depth of flavor or texture.

What makes this a Detroit-style pizza and not just a pan pizza?

Detroit-style pizza is known for its thick, airy crust with crispy, caramelized cheese edges cooked in a well-oiled rectangular pan. The cheese distribution, layering of sauce on top of cheese, and the use of specific ingredients like pepperoni and pickled peppers distinguish it from other pan pizzas.

Can I substitute different cheeses for mozzarella?

Mozzarella is preferred for its melting properties and mild flavor, but you could mix in some provolone for a sharper taste or use a blend of cheeses to customize. Avoid cheeses that don’t melt well or become greasy when heated.

Are pickled peppers necessary?

While not mandatory, pickled peppers add a wonderful tang and brightness that complement the spicy pepperoni and rich cheese. If you love that contrast of flavors, don’t skip them – they are a game changer in this Detroit-Style Pepperoni and Pickled Pepper Pan Pizza Recipe.

Final Thoughts

Making this Detroit-Style Pepperoni and Pickled Pepper Pan Pizza Recipe at home is such a rewarding experience that turns any ordinary day into a special occasion. The balance of crispy edges, melty cheese, spicy pepperoni, and tangy peppers creates a flavor party you won’t forget. Give this recipe a try—you’ll be amazed at how much joy one pan of pizza can bring!

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