Detroit-Style Pepperoni Pizza

Ingredients

• 275g strong bread flour
• 200g room temperature water (73% hydration)
• 8g fine sea salt (3%)
• 15g extra-virgin olive oil (5.5%)
• 4g sugar (1.5%)
• 3.5g active dry yeast (1.3%)
• 240g shredded low-moisture mozzarella
• 120g brick cheese (or extra mozzarella)
• 100-120g pepperoni slices
• 250-300g pizza sauce
• 3 tbsp olive oil (for pan)
• 1 tsp dried oregano
• 1 tsp red pepper flakes (optional)

Instructions

1. 1Measure all ingredients precisely using a digital scale. Use room temperature water (70-75°F / 21-24°C). For Detroit-style pizza, use bread flour or high-protein flour. Keep salt and yeast separate until mixing to protect yeast activity.
2. 2In a large bowl, combine bread flour and salt. Dissolve the active dry yeast in a small portion of the water first and let it sit for 5-10 minutes before adding. Make a well in the center and add water gradually while mixing with your hands or a wooden spoon. Add oil and sugar to enhance browning and texture.
3. 3Transfer to a floured surface and knead for 10-15 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. The dough is ready when it can be stretched thin enough to see light through without tearing (windowpane test). This longer kneading develops the gluten for the characteristic thick, airy crust.
4. 4Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise at room temperature for ~3 hours or until doubled in size.
5. 51 hour before desired baking time, generously oil your 10x14 inch Detroit pan with olive oil, including the sides. The oil should pool slightly in the corners. This creates the signature crispy edges. Press the dough into the oiled pan, starting from the center and working outward. The dough should fill the entire pan and climb up the sides (~450g per pan). Cover and let rest for 1 hour.
6. 6If using a kitchen oven: Preheat to 500°F (260°C). If using an outdoor pizza oven: Preheat to 650–700°F (343–371°C).
7. 7Add toppings in this order: cheese first (to the edges), then sauce on top, then additional toppings. Sprinkle mozzarella and brick cheese evenly over the dough, right to the very edges for caramelised cheese crust.
8. 8Arrange pepperoni slices evenly over the cheese.
9. 9Bake: Kitchen oven 12–15 minutes until edges are deeply golden; Outdoor pizza oven 6–7 minutes, rotating halfway.
10. 10Heat pizza sauce separately, then spoon in three stripes across the top of the baked pizza.
11. 11Sprinkle with oregano and red pepper flakes if desired, slice into squares, and serve.

Chef's Tips

Nutrition Information

Per pizza

* Values are a rough guide and may differ depending on ingredients used