Ingredients1 h 35 m servings 354
- 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.
- Chef's Notes:
- If you can't get the classic Detroit pizza pan, you can also use a 12-inch cast iron skillet, although you may need to not use quite as much dough, but it should be close. You can also use two 8x8-inch metal cake pans, but no matter what you go with, be sure it's at least a few inches deep.
- All-purpose flour will work, but bread flour has more gluten and works a little better.
- This traditionally uses brick cheese, so if you can find it, substitute 12 ounces brick cheese for the Monterey Jack and Cheddar cheese. You can grate the cheese if preferred. Use any other toppings you like; just add them to the dough before covering with cheese. The sauce recipe makes a little more than you'd need.
Per Serving: 354 calories; 20.1 27 15.4 47 858 Full nutrition
ReviewsRead all reviews 10
This was incredible! Even without the Detroit baking pan ( I used the largest glass casserole dish I could find 11x14), it was an amazingly good pizza. I will be writing this one in my "favorite...
To be honest, never had Chicago style. My husband is a New Yorker, so I know pizza.I got the pan ( well worth it) made my own sauce . Had mozzarella cheese on hand so I used that. We love it. Ma...
Chef John, youv'e done it again! This recipe is absolute Detroit perfection. I might suggest sprinkling on some bits of browned hot sweet Italian sausage out of the casings before the last laye...
Really good! My Detroit pan is 40 yrs old and that makes a huge difference. Also, my friends send me brick cheese from Detroit so I used that. But, next time I'll try the combo you used. Great j...
Another great recipe from Chef John! I've made it twice now. All in all, the dough is easy to make and work with, even if you make it by hand. If you prefer your crust golden brown instead of go...
Awesome recipe. In addition to pepperoni i used sausage and mushrooms. Failed to purchase the jack cheese so I used chunked extra sharp cheddar and slightly frozen shredded mozzarella. I froze i...
I live just outside of Detroit, like a half mile from the border. You gotta come here and go to Louie's in Hazel Park for pizza. Buddy's is also a staple here. People think Detroit is in shamble...
So good. I make “regular” pizza often, but I might only make the Detroit-style from now on. The cheesy crusty edges are the best.