Detroit Style Pepperoni Pizza Recipes

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DETROIT STYLE PEPPERONI PIZZA



Detroit Style Pepperoni Pizza image

Not your ordinary pizza, this rectangular pizza is topped with cubes of mozzarella cheese that form an irresistible crunchy crust around the edges of the pan. It's destined to become your favorite pizza recipe!

Provided by Danelle

Categories     Main Dishes

Time 2h6m

Number Of Ingredients 10

3 tablespoons olive oil
6-8 ounces sliced mini pepperoni
16 ounces mozzarella cheese, cut into 1/2 inch cubes
1 1/2 cups pizza sauce
2 1/4 cups flour
1 teaspoon salt
1 teaspoon rapid rise yeast
1 teaspoon sugar
1 cup warm water
Olive oil

Steps:

  • To make the dough, place the flour, salt, yeast and sugar in the bowl of a stand mixer fitted with the dough hook.
  • Add warm water and mix until a ball forms and the dough pulls away from the edge of the bowl. Continue mixing for another 30-60 seconds. Roll the dough into a ball and place in an oiled bowl. Cover and let rise until doubled in size, 60-90 minutes.
  • Preheat oven to 500 degrees. Brush a 9x13 metal pan with 3 tablespoons olive oil. Spread the dough evenly in the prepared pan.
  • Layer 2/3 of the pepperoni over the dough. Then layer the cubed cheese over the pepperoni, especially around the perimeter up to the edge of the pan. Dollop the sauce over the pizza.
  • Bake for 10-15 minutes, or until pizza is bubbly and a crispy cheese crust has formed around the edge. Let cool for 5-10 minutes, then loosen with a metal spatula and slide onto a cutting board. Slice into squares and serve.

Nutrition Facts : Calories 991 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 167 milligrams cholesterol, Fat 79 grams fat, Fiber 2 grams fiber, Protein 40 grams protein, SaturatedFat 31 grams saturated fat, ServingSize 1, Sodium 2768 milligrams sodium, Sugar 2 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 42 grams unsaturated fat

DETROIT-STYLE PEPPERONI PIZZA



Detroit-Style Pepperoni Pizza image

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

1 tablespoon olive oil
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/2 cup Muir Glen™ organic pizza sauce (from 15-oz can)
2 cups shredded mozzarella cheese (8 oz)
1/2 cup (2 oz) sliced pepperoni
2 tablespoons grated Parmesan cheese

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

DETROIT-STYLE PIZZA



Detroit-Style Pizza image

The tangy blend of cheese that crisps around the edges of the pan, the spongy dough and the sauce that is spooned on after you bake it are unmistakable signs that you've bitten into a slice of Detroit's squared-off take on the ever-popular pizza.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 pounds refrigerated pizza dough
3 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
One 28-ounce can peeled whole tomatoes
1/4 cup tomato paste
2 cloves garlic, finely chopped
1/2 teaspoon dried oregano
Pinch chile flakes
Kosher salt
4 ounces sliced pepperoni
8 ounces sharp white Cheddar, shredded (about 2 1/2 cups)
8 ounces Havarti, cut into 1/2-inch cubes (about 2 cups)
8 scallions, white and light green parts only, sliced

Steps:

  • Put the pizza dough in a large bowl and coat with 2 tablespoons of the olive oil. Cover the bowl with plastic wrap and let sit in a warm spot until the dough is slightly puffy, 30 minutes.
  • Spread the butter all over the inside of a metal 9-by-13-inch pan and put the dough in the middle. Starting from the middle of the dough and using your fingertips, push the dough out to the corners of the pan. Cover with plastic wrap and place in a warm spot until puffy and doubled in thickness, about 1 hour. Push the dough all the way to the edges, recover with plastic wrap and let rest for 15 minutes more.
  • Meanwhile, position an oven rack in the bottom third of the oven and preheat to 500 degrees F. Place a baking sheet on the rack to preheat.
  • Combine the tomatoes and tomato paste in a blender and blend until smooth. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the garlic and cook until fragrant and soft but not brown. Add the tomato mixture, oregano, chile flakes, 1/2 teaspoon salt and 1/4 cup water, bring to a simmer, reduce the heat to medium low and cook until thick, about 15 minutes.
  • Uncover the dough and cover evenly with the pepperoni. Sprinkle about 2 cups of the Cheddar evenly along the edges of the pizza. Sprinkle the remaining 1/2 cup Cheddar over the rest of the pizza, then top the entire pizza with the Havarti and scallions.
  • Put the pan on the preheated baking sheet and bake the pizza until the edges are golden and the cheese is melted and bubbling, about 15 minutes.
  • Loosen the sides and bottom of the pizza with a metal spatula and slide onto a cutting board. Spoon the sauce in 4 thick crosswise lines over the pizza. Cut into squares and serve.

DETROIT-STYLE PIZZA



Detroit-Style Pizza image

Forget the old Chicago vs. NY debate! America's best pizza could very well be Detroit-style pizza. Even though it's often referred to as 'deep dish,' I don't think that accurately captures the essence of this crispy, crusty, crazy-good slice. It has flavor elements of a slightly charred thin-crust pizza, with the texture of light, airy focaccia. Plus, if you use the properly shaped pan, the edges of your crust get wonderfully crunchy, making for a truly unique experience.

Provided by Chef John

Categories     Main Dish Recipes     Pizza Recipes

Time 1h35m

Yield 12

Number Of Ingredients 12

1 cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
3 teaspoons olive oil, divided
1 teaspoon kosher salt
2 ½ cups bread flour
1 (24 ounce) jar marinara sauce
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 (8 ounce) package shredded Monterey Jack cheese
½ (8 ounce) package mild Cheddar cheese
1 (8 ounce) package thick pepperoni slices

Steps:

  • 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.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 27 g, Cholesterol 47.1 mg, Fat 20.1 g, Fiber 2.3 g, Protein 15.4 g, SaturatedFat 8.9 g, Sodium 857.7 mg, Sugar 5.6 g

DETROIT-STYLE PIZZA



Detroit-Style Pizza image

Topped with pepperoni and melted, ooey-gooey cheese, this traditional Detroit-style pizza recipe is just what your pizza night needs. Don't be surprised when it vanishes in seconds. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 slices.

Number Of Ingredients 10

1-1/4 teaspoons active dry yeast
1 cup warm water (110° to 115°), divided
2-1/2 cups bread flour
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
1 package (3 ounces) sliced pepperoni
3 cups brick cheese or mozzarella cheese, cubed
1 can (8 ounces) pizza sauce
Crushed red pepper flakes, optional

Steps:

  • In a small bowl, dissolve yeast in ¼ cup warm water; let stand 5 minutes. In a food processor, combine flour, salt, sugar; pulse to combine. Add yeast mixture and remaining water; process until a soft dough forms and rolls around the inside of the bowl, 45-60 seconds. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours., Punch dough down; let rest for 5 minutes. Grease the bottom of a Detroit-Style Pizza Pan or a dark 13x9-in. baking pan with olive oil; gently stretch dough into until dough starts to spring back; let stand 10 minutes and stretch again until dough almost covers bottom of pan. Cover and let stand until slightly risen and dough reaches the edges of the pan, about 30 minutes., Preheat oven to 500°. Place pepperoni on top of dough and top with cheese, making sure the cheese touches the edges of the pan. Spoon pizza sauce in 3 strips lengthwise over cheese. Bake, on the bottom rack, until cheese is bubbly and the edges are dark brown, about 15 minutes. Loosen edges of pizza from pan and immediately transfer to a wire cooling rack; let stand 5 minutes. Transfer pizza to a cutting board; cut into squares. Transfer cut pizza back to the wire rack and sprinkle with red pepper flakes, if desired.

Nutrition Facts : Calories 255 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 564mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

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