Name: Authentic Detroit-Style Pepperoni Pan Pizza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American cuisine
Ingredients: 300 g all-purpose flour; 2.25 tsp active dry yeast; 240 ml water (warm (105-115°F)); 1 tsp salt; 3 tbsp olive oil (plus more for pan); 300 g low-moisture mozzarella (shredded or cubed, ideally full-fat brick cheese); 150 g pepperoni (sliced); 400 g crushed tomatoes (canned, ideally San Marzano)

A golden-brown, crispy-edged Detroit-style pizza is topped with heaps of slightly cupped pepperoni, melted mozzarella, and a bright red marinara sauce, all baked in a dark metal pan.

Indulge in the true taste of Detroit with this iconic pan pizza, celebrated for its unique rectangular shape, thick and airy crust, and unbelievably crispy, caramelized cheese edges. This recipe guides you through creating that signature focaccia-like crumb, generously topped with savory pepperoni slices that crisp up into delicious cups. The distinctive layering of sauce over the cheese and pepperoni ensures a moist interior and a burst of flavor in every bite. Baked in a well-seasoned cast iron pan, this pizza achieves a perfect balance of textures and tastes, making it an impressive centerpiece for any meal or a delightful weekend project.

Preparation time: 20 min
Cooking time: 25 min
Total time: 45 min
Servings: 4

Instructions

Dough Preparation

1In a large bowl, dissolve active dry yeast in warm water and let it sit for 5 minutes until foamy.
2Add all-purpose flour, salt, and 1 tablespoon of olive oil to the yeast mixture. Mix until a shaggy dough forms.
3Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-4 minutes.
4Lightly oil a clean bowl, place the dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Assembly & Baking

1Generously oil a 10x14 inch rectangular pan (or two 8x8 inch square pans) with 2 tablespoons of olive oil, ensuring the sides are well coated for the crispy crust.
2Punch down the risen dough and carefully transfer it to the oiled pan. Gently press and spread the dough to fill the pan. If the dough resists, cover and let it rest for 10-15 minutes, then continue spreading.
3Distribute the shredded low-moisture mozzarella evenly over the dough, making sure to push some cheese to the edges of the pan to create those iconic caramelized 'frico' crusts.
4Place the pepperoni slices over the cheese. Dollop the crushed tomatoes in three stripes across the pizza, or spread lightly, leaving some cheese exposed for browning at the edges.
5Preheat your oven to 500°F (260°C) with a pizza stone or steel if you have one, or place the pan on the lowest rack for maximum bottom heat.
6Bake the pizza for 15-20 minutes, or until the crust is golden brown, the cheese is bubbly and caramelized at the edges, and the pepperoni is crispy and slightly cupped.
7Carefully remove the pizza from the oven. Let it rest in the pan for 2-3 minutes, then use a spatula to loosen and transfer it to a cutting board. This helps preserve the crispy bottom crust.

Instructions

Dough Preparation

1In a large bowl, dissolve active dry yeast in warm water and let it sit for 5 minutes until foamy.
2Add all-purpose flour, salt, and 1 tablespoon of olive oil to the yeast mixture. Mix until a shaggy dough forms.
3Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-4 minutes.
4Lightly oil a clean bowl, place the dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Assembly & Baking

1Generously oil a 10x14 inch rectangular pan (or two 8x8 inch square pans) with 2 tablespoons of olive oil, ensuring the sides are well coated for the crispy crust.
2Punch down the risen dough and carefully transfer it to the oiled pan. Gently press and spread the dough to fill the pan. If the dough resists, cover and let it rest for 10-15 minutes, then continue spreading.
3Distribute the shredded low-moisture mozzarella evenly over the dough, making sure to push some cheese to the edges of the pan to create those iconic caramelized 'frico' crusts.
4Place the pepperoni slices over the cheese. Dollop the crushed tomatoes in three stripes across the pizza, or spread lightly, leaving some cheese exposed for browning at the edges.
5Preheat your oven to 500°F (260°C) with a pizza stone or steel if you have one, or place the pan on the lowest rack for maximum bottom heat.
6Bake the pizza for 15-20 minutes, or until the crust is golden brown, the cheese is bubbly and caramelized at the edges, and the pepperoni is crispy and slightly cupped.
7Carefully remove the pizza from the oven. Let it rest in the pan for 2-3 minutes, then use a spatula to loosen and transfer it to a cutting board. This helps preserve the crispy bottom crust.

Nutrition Information

Calories: 850 kcal
Protein: 35 g
Fat: 45 g
Carbs: 75 g

Nutrient	Per serving
Calories	850 kcal
Protein	35 g
Fat	45 g
Carbs	75 g

Tips

For the best crispy crust, use a well-seasoned, heavy-duty cast iron pan. The oil is crucial for developing the signature fried bottom and sides.
Don't skimp on pushing cheese to the pan's edges; this creates the essential caramelized 'frico' crust that defines Detroit-style pizza.
Allow the pizza to cool for a few minutes before slicing to ensure the cheese sets and the crust remains crisp when cut.