Detroit-Style Pizza
75 min · 10 steps
Hard: over 60 min or 12+ steps
About this dish
A rectangular steel-pan pizza with brick cheese pushed right into the corners so it caramelises into a lacy, crisp edge — sauce goes on last, in two stripes across the top rather than underneath the cheese.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesminced2
Meat & Poultry
- pepperonithinly sliced120 g
Dairy & Eggs
- Brick cheesecut into small cubes350 g
Tins & Jars
- whole peeled San Marzano tomatoesdrained400 g
Dried Goods
- Strong white bread flourplus extra for dusting500 g
- instant dried yeast7 g
- lukewarm water330 ml
Spices & Seasonings
- Fine sea saltfor the dough10 g
- dried oregano1 tsp
- Fine sea saltfor the sauce3 g
Oils & Condiments
- Extra-virgin olive oildivided, for the dough, pan and finishing45 ml
Utensils
- Large mixing bowl
- Rectangular baking pan
- Pizza cutter
Method
Mix the flour, salt and yeast in a bowl. Add the lukewarm water and 15ml of the olive oil, and knead for 8 minutes until smooth.
Cover and let the dough rise at room temperature for 1 hour.
Press the dough into a well-oiled 23x33cm rectangular baking pan, stretching it right to the edges and corners.
Cover and let the dough prove in the pan for 45 minutes until puffy.
Crush the tomatoes with the garlic, oregano and sauce salt. Set aside uncooked.
Preheat the oven to 260°C, or 240°C for a fan oven, for 25 minutes.
Scatter the brick cheese cubes evenly over the dough right to the very edges of the pan — this is what caramelises into the crisp cheese frame — then arrange the pepperoni slices over the cheese. Pepperoni is a cured, ready-to-eat meat, so it needs no further cooking beyond the bake.
Bake for 14 to 16 minutes until the cheese at the edges is deeply caramelised and dark golden.
Remove from the oven and spoon two stripes of the tomato sauce across the top.
Rest for 2 minutes, then run a knife around the pan edge to release the crust before slicing into squares.