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the top of a sliced pepperoni pan pizza

Spicy Detroit-Style Pizza

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4.8 from 11 reviews

  • Author: Jenna Barnard
  • Total Time: 2 hours 25 minutes
  • Yield: 8 slices

Description

This Detroit-style pizza is made with a super fluffy crust, thick-cut pepperoni, and a drizzle of hot honey for added spice. It’s so easy to make and yields the BEST homemade pizza. I’ve also included a gluten free option as well!

Ingredients

Pizza Dough

  • 2 1/3 cups (292g) all purpose or gluten free flour*, divided
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1 tsp instant yeast
  • 1 cup lukewarm water
  • 3 tbsp olive oil, divided
  • 1 tbsp honey

Toppings

  • 8 oz low moisture mozzarella cheese, hand shredded
  • 3/4 cup pizza sauce (I prefer Rao’s marinara)
  • 3 oz pepperoni in natural casing**, sliced to 1/8″ thick
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp cracked black pepper
  • 3/4 tsp crushed red pepper
  • Hot honey, to drizzle on top
  • Parmesan cheese, to grate on top

Instructions

Pizza Dough

  1. Note: Start making the dough 2 hours before serving.
  2. In the bowl of stand mixer using the paddle attachment, add 1 cup flour, salt, garlic powder, and yeast. Mix to combine.
  3. Combine the lukewarm water, 1 tbsp olive oil, and 1 tbsp honey. With the mixer on medium-low speed, slowly pour in the water mixture.
  4. Once combined, add in the remaining 1 1/3 cup of flour and mix on medium speed for about 4 minutes. It should start to form into a sticky and smooth mass. 
  5. While that’s mixing, drizzle a 12″ cast iron skillet with about 2 tbsp of oil. Use your hand to coat the entire pan, including the bottom and sides.
  6. When the dough is done mixing, scoop it into the center of the greased skillet. 
  7. Lightly spray a sheet of plastic wrap and lay it on top of the skillet, greased side down to prevent it from sticking to the dough. Place the pan in a warm place and let it rise for 1 hour and 30 minutes. *See notes for overnight instructions.
  8. After 90 minutes, the dough should double in size and nearly cover the entire skillet. Lightly drizzle the dough with olive oil and stamp your fingers down into the dough to spread and even it out (see photo in post for reference).
  9. Leave the dough uncovered and let it rest for 20 minutes. During that time, adjust the oven rack to be on the lower third of the oven and preheat to 500F.

Pizza Toppings

  1. Grate the cheese and slice the pepperoni. Then combine the herbs and spices in a small dish.
  2. After 20 minutes, assemble the pizza. Coat the entire surface of the dough with 2/3 of the cheese, sprinkling it all the way out to the edges.
  3. Next, dollop spoonfuls of the sauce all over the surface of the cheese. Then sprinkle the remaining cheese on top along with 1/3 of the herb and spice blend.
  4. Scatter the slices of pepperoni on top.
  5. To bake, the GF pizza requires different instructions. See notes for details. For regular crust, bake on the lower third of the oven for 20-25 minutes. 
  6. Allow the pizza to cool for about 15 minutes, then run a knife around the edge of the skillet and lift the pizza out of the pan and onto a serving dish.
  7. Sprinkle with the remaining herbs and spices, drizzle with honey, and grate some fresh parmesan on top. Let the pizza rest for another 10 minutes.
  8. To slice, I suggest using kitchen scissors to cut through the crispy cheese crust, and then use a large knife to make the slices. Enjoy!

Equipment

Notes

GLUTEN FREE – Follow all the same instructions up until baking. Bake the crust by itself at 500F in the center of the oven for 15 minutes. Remove the pizza and let it cool for about 10 minutes, then add the toppings as instructed and bake on the lower third of the oven for another 15 minutes. Allow it to cool and then slice and enjoy!

PEPPERONI – Pepperoni in natural casing comes in a sausage link that needs to be sliced. This is preferred because regular pepperoni is too thin and will burn quickly. This type of pepperoni is typically found near the deli section of the grocery store.

OVERNIGHT DOUGH – After the dough rests for 90 minutes, press into the dough as instructed but then cover the pan and chill in the refrigerator overnight. Follow all the same instructions for baking, but pull the dough out of the refrigerator right when you set the oven temperature. That way it can warm up as the oven preheats.

  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Yeasted
  • Cuisine: American

Find it online: https://butternutbakeryblog.com/detroit-style-pizza/

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