Detroit-style pizza
- Janine Ratcliffe
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Serves 4
Easy
Prep: 25 mins
Cook: 20 mins
plus rising and resting
A star rating of 5 out of 5.12 ratingsRate
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This deep-pan pizza is having a moment – recreate it at home and enjoy the extra-crispy, cheesy edges
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Try our Detroit-style pizza, then try pepperoni pizza or cheeseburger pizza, and read the lowdown on pizza styles and where to find them. We've also got plenty more delicious pizza recipes to make at home.
Detroit-style pizza recipe
Ingredients
Nutrition
-
350g strong bread flour
-
7g sachet of fast-action dried yeast
-
100g cheddar
grated
-
200g block of mozzarella
diced
-
90g pepperoni
SAUCE
-
200g tin of finely chopped tomatoes
-
2 garlic cloves
crushed
-
1 tsp dried oregano
-
pinch of chilli flakes
-
1 tbsp olive oil
plus extra for the tin
Nutrition: per serving
- kcal696
- fat31.5g
- saturates16g
- carbs68.6g
- sugars2.5g
- fibre3.6g
- protein32.7g
- salt4.2g
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Method
-
step 1
To make the dough, mix together the flour, yeast and 1 tsp salt in a large bowl. Gradually stir in 200ml of lukewarm water until you have a soft dough.
-
step 2
Knead for 10 mins on a clean worksurface until the dough is smooth – try not to add any extra flour, just keep kneading until it comes together.
-
step 3
Put the dough in a clean oiled bowl and cover. Leave in a warm place for 1 hr 30 mins-2 hrs or until doubled in size.
-
step 4
Mix together the sauce ingredients with 1 tsp salt and a good grind of black pepper, cover and leave while the dough rises.
-
step 5
Brush a deep 33cm x 23cm baking tin with oil. Tip in the dough and use your fingers to gently stretch and ease it out to the edges. Cover and leave for 30 mins then gently press and stretch out the dough again so it fills the tin.
-
step 6
Heat the oven to 230C/210C fan/gas 8. Scatter the cheddar over the dough, making sure you go right to the edges – the cheese will melt there and make the classic crispy edge. Scatter over the mozzarella.
-
step 7
Dollop over the sauce, then add the pepperoni. Bake for 15-20 mins or until the toppings are bubbling and the edges are darkened and crisp. Rest for 5 mins then cut into squares.
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Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.12 ratings
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