Detroit Style Pepperoni Pizza Recipes

Steps:

• Heat oven to 400°F. Brush bottom and sides of 13x9-inch pan with olive oil. Press dough in bottom of pan (do not press up sides). Bake 17 minutes.
• Spread pizza sauce over dough. Top with mozzarella cheese, spreading all the way to edges. Place pepperoni in single layer over cheese. Bake 4 to 6 minutes or until crust is deep golden brown and cheese is bubbly. Sprinkle with Parmesan cheese.
• To serve, cut into 4 rows by 3 rows.

Steps:

• Put the pizza dough in a large bowl and coat with 2 tablespoons of the olive oil. Cover the bowl with plastic wrap and let sit in a warm spot until the dough is slightly puffy, 30 minutes.
• Spread the butter all over the inside of a metal 9-by-13-inch pan and put the dough in the middle. Starting from the middle of the dough and using your fingertips, push the dough out to the corners of the pan. Cover with plastic wrap and place in a warm spot until puffy and doubled in thickness, about 1 hour. Push the dough all the way to the edges, recover with plastic wrap and let rest for 15 minutes more.
• Meanwhile, position an oven rack in the bottom third of the oven and preheat to 500 degrees F. Place a baking sheet on the rack to preheat.
• Combine the tomatoes and tomato paste in a blender and blend until smooth. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the garlic and cook until fragrant and soft but not brown. Add the tomato mixture, oregano, chile flakes, 1/2 teaspoon salt and 1/4 cup water, bring to a simmer, reduce the heat to medium low and cook until thick, about 15 minutes.
• Uncover the dough and cover evenly with the pepperoni. Sprinkle about 2 cups of the Cheddar evenly along the edges of the pizza. Sprinkle the remaining 1/2 cup Cheddar over the rest of the pizza, then top the entire pizza with the Havarti and scallions.
• Put the pan on the preheated baking sheet and bake the pizza until the edges are golden and the cheese is melted and bubbling, about 15 minutes.
• Loosen the sides and bottom of the pizza with a metal spatula and slide onto a cutting board. Spoon the sauce in 4 thick crosswise lines over the pizza. Cut into squares and serve.

Steps:

• In a small bowl, dissolve yeast in ¼ cup warm water; let stand 5 minutes. In a food processor, combine flour, salt, sugar; pulse to combine. Add yeast mixture and remaining water; process until a soft dough forms and rolls around the inside of the bowl, 45-60 seconds. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours., Punch dough down; let rest for 5 minutes. Grease the bottom of a Detroit-Style Pizza Pan or a dark 13x9-in. baking pan with olive oil; gently stretch dough into until dough starts to spring back; let stand 10 minutes and stretch again until dough almost covers bottom of pan. Cover and let stand until slightly risen and dough reaches the edges of the pan, about 30 minutes., Preheat oven to 500°. Place pepperoni on top of dough and top with cheese, making sure the cheese touches the edges of the pan. Spoon pizza sauce in 3 strips lengthwise over cheese. Bake, on the bottom rack, until cheese is bubbly and the edges are dark brown, about 15 minutes. Loosen edges of pizza from pan and immediately transfer to a wire cooling rack; let stand 5 minutes. Transfer pizza to a cutting board; cut into squares. Transfer cut pizza back to the wire rack and sprinkle with red pepper flakes, if desired.

Steps:

• Pour warm water into the bowl of stand mixer; mix in yeast and sugar and let dissolve. Add 2 teaspoons olive oil, salt, and bread flour. Knead mixture together with a dough hook attachment until dough is very smooth, soft, and elastic.
• Drizzle remaining olive oil over the bottom of a 10x14-inch Detroit-style pizza pan and spread around with your fingers. Place dough in the center; pull and stretch into a roughly rectangular shape with oiled fingers. Cover and let rise until doubled in volume, about 1 hour. Prepare sauce and cheese in the meantime.
• Combine marinara sauce, oregano, red pepper flakes, and garlic powder in a saucepan over medium-low heat. Simmer to fully hydrate the oregano and garlic, about 15 minutes.
• Preheat the oven to 500 to 550 degrees F (260 to 288 degrees C).
• Dice Monterey Jack and Cheddar cheese into small cubes. Toss lightly to mix together.
• Rub fingertips with some olive oil from the pan. Press out air from the dough while stretching and pushing into a rectangle that goes all the way to the edges of the pan. Stretch up the sides about 1/2 inch or so.
• Lay most of the pepperoni onto the dough. Scatter cheese cubes evenly on top, making sure to fully cover all the edges where dough meets the pan. Ladle sauce on top in 3 long strips. Arrange remaining pepperoni over the sauce.
• Bake in the preheated oven until pizza is somewhere between golden brown and golden black, about 15 minutes. Let cool for 5 minutes.
• Very carefully slide pizza onto a cutting board using a spatula. Cut into individual pieces using the lines of sauce as a guide.

Steps:

• For the Detroit style pizza dough: Combine the warm water and yeast in a small mixing bowl using a whisk.
• Combine flour and sugar in a separate large mixing bowl. Slowly add the yeast mixture. Continue mixing by hand until combined, about 6 minutes. (See Cook's Note.) (You may also use a stand mixer with the dough hook attachment.)
• Add sea salt. Mix for 2 to 3 minutes. Add olive oil and mix for 2 to 3 minutes.
• Cover bowl with plastic wrap and allow dough to rest at room temperature until dough starts to rise up the inside the bowl, about 3 hours. Transfer to the refrigerator to rise for at least 17 or up to 48 hours.
• For the Detroit style pizza sauce: Combine the ground tomatoes, tomato paste, oregano, oil, salt and pepper in a bowl with a hand mixer or immersion blender. Refrigerate for at least 17 or up to 24 hours. Heat pizza sauce to 165 degrees F on the stovetop before applying to pizza.
• Use a knife to cut and portion the dough into 9-ounce portions.
• Coat a Detroit style pizza pan with vegetable shortening, butter or olive oil. Make sure to get the fat into the corners and up the sides of the pan.
• Push a portion of dough into pan, making sure to keep the dough even and push it into the corners. Be delicate with the dough during your push. (You can push your dough into shape on the kitchen countertop and then place the pushed dough into the pan.) (Save the remaining dough for another use.)
• Put the lid on the pan and allow the dough to rise in the pan for 1 to 2 hours at room temperature.
• Preheat the oven to 550 degrees F, preferably with a pizza stone in the oven. Add the mozzarella and white Cheddar to the crust, applying 70 percent around the perimeter and 30 percent in the middle. Make sure to get plenty of cheese in each of the 4 corners!
• Bake pizza, rotating it halfway through, until crispy golden brown, for 12 to 18 minutes.
• Remove pizza from oven, then add the pizza sauce in two strips down the middle. Sprinkle on the Pecorino and oregano. Apply the pepperoni and sausage. Return the pizza to the oven until crispy and the sausage is cooked, 8 to 10 minutes more.
• Put the ricotta in a piping bag and then apply it in dollops on top of the pizza. Serve.