• Brittany Aldridge

Easy Detroit Style Pepperoni Pizza

DETROIT STYLE PIZZA - We can’t travel right now, so why don’t we make some at home?

Detroit style pizza has a famously thick, chewy and rectangular base - which is then absolutely covered in garlic passata, so much cheese, and few pepperoni!! This is definitely not an every day kind of pizza - one slice was legit enough to full me up! But it’s fun, and especially great if you’re entertaining!

This recipe will make 1 extra large rectangular pizza - serves 8 people.


For the pizza base:

  • 4 teaspoons dried yeast

  • 2 tablespoons honey

  • 5 cups all-purpose flour

  • 2 1/2 cups of lukewarm water

  • 3 teaspoons salt

For the topping:

  • 2 tablespoons olive oil

  • 3 cloves of garlic, finely diced

  • 2 teaspoons chilli flakes

  • 2 teaspoons dried oregano

  • 1 tablespoon sugar

  • 2 400g cans of diced tomatoes

  • salt and pepper, to taste

  • 1 cup of sliced pepperoni

  • 1 cup cheddar cheese

  • 1 cup of mozzarella cheese


  • In a large bowl add dry yeast, honey, and water and let sit 5 minutes for the yeast to bloom and get foamy. After the yeast has bloomed, add the remaining ingredients and bring together (with your hands or a spoon) mixing for 1 minute or so to form a dough.

  • Cover with a clean tea towel or cling wrap and leave in a warm non-drafty spot overnight or for at least 10 hours. (You can make this dough up to 20 hours ahead of time!)

  • After the dough has proofed (it will smell slightly sour, don’t worry!), pound the dough and place on a greased and baking paper lined high-walled roasting tray, stretch the dough so it reaches to the corners of the tray. (Make sure you leave some baking paper to over hang the tray). Cover and leave to proof for a further 30 minutes to an hour.

  • To make the passata; heat the olive oil in a medium saucepan over medium heat and then add the garlic, oregano, and chilli flakes. Cook, stirring occasionally, for about 2 minutes. Add the tomatoes and sugar then bring to a simmer and cook for 20-30 minutes or until reduced. Season sauce with salt and pepper.

  • Preheat your oven to the maximum temperature. Then sprinkle over the cheeses in a thick layer over the pizza dough base. Next add the pepperoni pieces in rows, then spread large spoonfuls of the tomato passata over the cheeses and pepperoni in 3 even rows lengthways. Bake in the oven for 25-30 minutes or until deliciously golden, and the base is cooked through and fluffy.

  • To serve, I suggest carefully lifting the pizza out via the overhang of the baking paper using a large spatula (but be very careful it will be hot!!) Let cool slightly for 2-3 minutes (if you can wait!) so the cheese in the middle won’t be too runny. Then slice into squares and enjoy!!

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