Detroit-style pepperoni pizza
Adapted from example.com
Make againDeep, square and properly crispy: cheese pushed right to the edges of the tin so it caramelises into a dark crust, pepperoni under the cheese, sauce in stripes on top. (Sample text: replaced when Ania writes this one up.)
Dinner
American
BakingIngredients
Dough
Top
Sauce
Method
Dough
Mix the flour, yeast, salt, water and 2 tbsp oil to a sticky dough. Cover and leave 2 hours.
Into the tin
Oil a 25 × 35 cm tin generously. Press the dough out to the corners; rest 15 minutes and press again if it shrinks back.
Second rise
Leave for an hour until puffy. Meanwhile simmer the tomatoes and garlic down to a thick sauce. Heat the oven to 250°C (230°C fan).
Top
Lay the pepperoni over the dough, then the cheese, pushing it right against the sides of the tin.
Bake
Bake for 15 to 18 minutes until the edges are dark and crisp. Spoon the sauce on in two stripes.
Rest
Run a knife round the edge and lift onto a rack so the base stays crisp.
What we thought
Make againOur tweaks
- Try the dough the night before for more flavour.
Who said what
Ania The edges are the best bit.
Cooked
9 Oct 2026First go
Where it's from
Adapted from example.com
What sparked it: Heard about a Polish chef designing a deep-dish pizza for Żabka, then saw pepperoni in the local shop (not normally there).
What we changed
- Cheddar mixed into the mozzarella, as there was no brick cheese.
- Sauce cooked down thicker than the original says.
Photos
2 photos. Tap one to see it full screen.
