Detroit-Style Pepperoni Pizza (Crispy Cheese Edges)
This Detroit-Style Pizza with Pepperoni is inspired by the rich culinary heritage of Detroit, where pizzas are characterized by their thick, airy crust, crispy cheese edges, and generous toppings. This version features a modern twist on the classic with a luscious sauce and rich pepperoni slices, offering a delightful balance of textures and flavors.
Equipment
- 10x14 inch (25x36cm) rectangular steel baking pan or Detroit-style pizza pan
- Large mixing bowl
- Stand mixer with dough hook (optional — hand kneading works)
- Plastic wrap (or damp kitchen towel)
- Cutting board
- Pizza wheel or sharp chef's knife
Ingredients
Pizza Dough
- 2 ¼ teaspoons active dry yeast 7g
- 1 ½ cups warm water 355ml, 105-110°F / 40-43°C
- 1 tablespoon granulated sugar 12g
- 3 ¾ cups all-purpose flour 470g, plus extra for dusting
- 1 teaspoon salt 5g
- 2 tablespoons olive oil 30ml
Assembly
- 2 tablespoons olive oil 30ml, for greasing the pan
- 8 oz brick cheese 225g, cut into ½-inch (1cm) cubes
- 4 oz mozzarella cheese 115g, shredded, low-moisture whole milk
- 1 cup pizza sauce 240ml / 8oz
- 20 slices pepperoni about 2 oz / 55g, preferably large cup-and-char style
Instructions
Make the Dough
- In a large bowl, dissolve the yeast and sugar in warm water and let it sit for 5 minutes until foamy.2 1/4 teaspoons active dry yeast, 1 1/2 cups warm water, 1 tablespoon granulated sugar
- Add the flour, salt, and olive oil to the yeast mixture and mix until a shaggy dough forms.3 3/4 cups all-purpose flour, 1 teaspoon salt, 2 tablespoons olive oil
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook for 6-7 minutes.
- Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Assemble the Pizza
- Preheat your oven to 450°F / 230°C (210°C fan-forced). Generously grease a 10x14 inch (25x36cm) rectangular steel baking pan with about 2 tablespoons of olive oil, coating the bottom and sides.2 tablespoons olive oil
- Gently stretch the risen dough to fit the pan, pressing it all the way into the corners and up the sides slightly. If the dough springs back, let it rest for 5 minutes and try again.
- Scatter the cubed brick cheese evenly over the entire surface of the dough, making sure cheese cubes sit right against the pan edges — this direct contact with the oiled pan walls is what creates the signature caramelized cheese crust.8 oz brick cheese
- Scatter the shredded mozzarella evenly over the brick cheese layer. Then spoon the pizza sauce in two or three racing stripes lengthwise down the pizza — do not spread it edge to edge.4 oz mozzarella cheese, 1 cup pizza sauce
- Evenly distribute the pepperoni slices over the top, ensuring balance and coverage.20 slices pepperoni
Bake the Pizza
- Place the pizza in the oven and bake for 18-20 minutes or until the cheese has become golden and crispy on the edges while the crust is cooked through.
- Let the pizza rest in the pan for 3-5 minutes — this allows the cheese crust to firm up so it releases cleanly. Run a thin spatula around the edges, then transfer to a cutting board. Slice into squares and serve hot.
Notes
Storage: Refrigerate leftover slices in an airtight container for up to 3 days. Freeze individual slices wrapped in foil inside a zip-top bag for up to 2 months.
Reheating: Warm slices in a dry skillet over medium heat, covered, for 4-5 minutes to re-crisp the bottom. Reheat from frozen at 375°F / 190°C (170°C fan-forced) for about 12 minutes directly on the oven rack.
Make-Ahead: For better flavour, cold-ferment the dough overnight in the fridge instead of the 1-hour room-temperature rise. Pull it out 30 minutes before stretching.
Substitution: If you cannot find brick cheese, use a 50/50 mix of low-moisture whole-milk mozzarella and mild white cheddar, both cubed — it won't be identical but gets close to the right melt and fat content.
Pro Tip: Oil the pan generously and press the cheese cubes firmly into the dough edges so they make direct contact with the pan walls — this is what creates the signature frico crust.
Nutrition
Serving: 1servingCalories: 950kcalCarbohydrates: 96gProtein: 38gFat: 46gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 88mgSodium: 1583mgPotassium: 416mgFiber: 5gSugar: 6gVitamin A: 1021IUVitamin C: 4mgCalcium: 573mgIron: 6mg
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