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,
- 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
image/svg+xml Text Ingredients View Recipe,
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 13×9-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.
1 slice: 255 calories, 12g fat (5g saturated fat), 25mg cholesterol, 564mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 12g protein.