Go Back

Detroit-Style Pepperoni Pizza

This recipe guides you through making authentic Detroit-style pizza at home. It features a thick, airy crust baked in a square pan, layered with pepperoni, cheese spread to the edges for crispiness, and sauce dolloped on top, all cooked at a high temperature.
Print Recipe
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 2280.5 kcal

Equipment

  • 1 Detroit-Style Pizza Pan Or large square metal cake pan
  • 1 High-Heat Oven Capable of reaching 500-550F
  • 1 Fish Spatula For loosening edges
  • 1 Cutting Board
  • 1 Knife For slicing ingredients and finished pizza

Ingredients
  

Main

  • 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
  • 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
  • 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

Instructions
 

  • Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500 to 550 degrees F.
  • Pour the oil in a large, square metal cake pan (or, ideally, an authentic Detroit-style pizza pan). Put the Pizza Dough in the pan and gently stretch it out to fit 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 the pizza sauce on top in 3 lines.
  • 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 squares and serve!

Notes

Achieving the signature crispy, cheesy crust edge is crucial for authentic Detroit style. Ensure cheese cubes are pressed right to the perimeter of the pan. Using brick cheese is traditional for its melt and browning properties, but whole-milk mozzarella is a good substitute. Don't skip oiling the pan generously; this contributes significantly to the crust texture. Placing the oven rack at the very bottom ensures intense heat transfers directly to the pan, promoting browning and crisping from below.