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Detroit-Style Pepperoni Pizza Recipe

American · Main course · 50 min total

A thick, crispy-edged pizza baked in a rectangular pan, topped with Wisconsin brick cheese and pepperoni, delivering a perfect balance of crunch and gooeyness.

Ingredients

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm water (110°F)
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter, melted
• 8 ounces Wisconsin brick cheese, shredded
• 4 ounces mozzarella cheese, shredded
• 1/2 cup pizza sauce
• 30 slices pepperoni

Instructions

1. In a small bowl, dissolve yeast in warm water; let stand 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture, olive oil, and melted butter; stir until a shaggy dough forms. Turn onto a floured surface and knead 5-7 minutes until smooth and elastic.
3. Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
4. Preheat oven to 500°F. Generously oil a 10x14-inch Detroit-style pizza pan (or a metal baking pan).
5. Press dough into the pan, stretching to edges. Cover and let rest 15 minutes.
6. Top dough with brick cheese and mozzarella, spreading to edges. Spoon sauce in three rows lengthwise. Arrange pepperoni over cheese.
7. Bake on the lowest oven rack for 15-20 minutes until cheese is bubbly and edges are dark and crispy.
8. Let cool in pan 5 minutes, then loosen edges with a spatula and slide onto a cutting board. Cut into squares.

Tips

• For authentic crispy edges, use a blue steel pan if available.
• Let pizza rest 5 minutes after baking to set the cheese.
• Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 400°F oven for 5 minutes.

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