Best Detroit Style Pepperoni Pizza Recipes
DETROIT-STYLE PEPPERONI PIZZA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- 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!
- Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
- Heat a small saucepot over medium heat and add the oil. Add the Italian seasoning and garlic and saute until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper. Bring to a simmer and simmer until concentrated, about 30 minutes. Set aside to cool.
DETROIT-STYLE PEPPERONI PIZZA
Scratching your head? Let us explain: Detroit pizza has an extra-thick crust that's crispy on the outside and pillowy on the inside and a top that's covered from edge to edge with melted mozzarella, slices of pepperoni and a healthy shake of Parmesan. Where the cheese spills over the edge, it bakes into the crust, so that signature crust gets crisper still when baked. Rumor has it, auto workers created this style by baking their pies in deep metal trays cast off from the assembly line. While you can skip the industrial trays here, Betty's version is made in your 13x9-inch pan; this recipe stays true to the original's no-nonsense approach. Made with five ingredients, this pizza is ready to eat in 35 minutes. But be warned, it's likely to disappear even quicker.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 370, Carbohydrate 35 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 7 g, ServingSize 2 Pieces, Sodium 900 mg, Sugar 6 g, TransFat 0 g
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