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Detroit-Style Pepperoni and Pickled Pepper Pan Pizza Recipe

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4.1 from 7 reviews

  • Author: Sara
  • Total Time: 13 hours 25 minutes
  • Yield: 4 servings
  • Diet: Halal

Description

Detroit-Style Pepperoni and Pickled Pepper Pan Pizza is a deliciously chewy, airy bread-based pizza with a crispy, caramelized cheese edge. This recipe features a long fermentation dough process for deep flavor and a thick crust topped with mozzarella, pepperoni, and tangy pickled peppers, baked in a well-oiled pan for that signature Detroit-style crispiness.

Ingredients

Dough Ingredients

  • 2 1/2 cups unbleached bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon instant dry yeast
  • 1 tablespoon extra-virgin olive oil (plus more for shaping and greasing)
  • 1 cup cool water

Toppings

  • 4 oz mozzarella cheese (cut into ¼-inch cubes)
  • 4 oz mozzarella cheese (shredded)
  • 1/2 cup pizza sauce or marinara sauce (room temperature)
  • 2 oz thinly sliced pepperoni
  • ½ cup sliced pepperoncini and/or Peppadew peppers

Instructions

  1. Make the dough: In a stand mixer bowl fitted with a paddle attachment, stir together flour, salt, and yeast. Add water and mix on low speed until a shaggy dough forms, about 30 seconds. Add olive oil, increase speed to medium, and mix until dough is wet and sticky but not cohesive, about 30 to 60 seconds. Let rest for 5 minutes.
  2. Knead the dough: Switch to dough hook and knead on medium speed until smooth, supple, and still sticky, about 3 to 5 minutes.
  3. Shape the dough: Drizzle a clean sheet pan liberally with oil. Oil dough scraper and hands. Scrape dough onto oiled surface; allow to slump into shallow dome.
  4. Fold the dough: Lift the top (North) side of dough gently stretching and folding it over itself. Repeat folding with East, South, and West sides, flipping over as you go. Tuck in corners and form a rounded ball with smooth side up.
  5. Repeat folds and refrigerate: Let dough rest 5 minutes, then repeat folds two more times (three total), adding oil as needed. Transfer the dough ball to a lightly oiled large bowl, cover tightly with plastic wrap, and refrigerate for at least 12 hours up to 3 days.
  6. Prepare for shaping: Five hours before baking, remove dough from refrigerator.
  7. Shape in pan: Drizzle a 10×10-inch baking pan lightly with oil. Place dough in pan and using fingertips, dimple and press dough outward toward edges (it will not reach the edges yet).
  8. Rest and stretch dough: Cover loosely with plastic wrap and let rest 20 minutes. Uncover and dimple dough outward again. Repeat resting and dimpling until dough covers entire pan surface. Sprinkle cubed mozzarella evenly on top, pressing gently into dough. Cover and let rise in warm place until puffed and doubled in height, approximately 3 to 4 hours.
  9. Preheat oven: About 20 minutes before baking, place a rack in the center of the oven and preheat to 475°F. Place a pizza stone or thick metal baking sheet in oven to preheat (stone takes full time, metal pan 10 minutes).
  10. Add toppings: Uncover the pan and spread a thin coat of sauce over the dough. Top with shredded mozzarella, especially near edges where dough meets pan, then arrange pepperoni slices and pickled peppers evenly on top.
  11. Bake the pizza: Bake in preheated oven for 10 minutes. Rotate the pan and continue baking for 10 to 15 minutes more until cheese caramelizes to a deep golden brown and crust bubbles and browns.
  12. Finish and serve: Remove pizza from oven. While hot, loosen edges using an offset spatula or bench scraper and carefully slide pizza onto a cutting board. Let rest 1 minute, then cut into squares and serve immediately.

Notes

  • The dough requires a long fermentation period of at least 12 hours to develop the characteristic flavor and texture.
  • Use a well-oiled pan to achieve the signature crispy, cheesy edges of Detroit-style pizza.
  • If possible, use a pizza stone to improve oven heat retention and crust development.
  • Stretching the dough gradually with resting periods helps achieve an even, thin layer in the pan.
  • Pickled peppers add a tangy contrast that balances the rich cheese and pepperoni.
  • For best results, serve the pizza hot immediately after baking.
  • Prep Time: 13 hours (including fermentation and rising time)
  • Cook Time: 25 minutes
  • Category: Pizza
  • Method: Baking
  • Cuisine: American (Detroit-style Pizza)

Find it online: https://sarabaking.com/detroit-style-pepperoni-and-pickled-pepper-pan-pizza-recipe/