Detroit-style Pizza With Pepperoni, Pickled Chiles And Honey Recipe

Mix and Autolyse

In a large mixing bowl or stand mixer bowl, combine the warm water, sugar and instant yeast. Stir and let sit 2–3 minutes until slightly foamy. Add the flour and salt, then 2 tablespoons olive oil. Mix on low (or with a wooden spoon) until a shaggy dough forms. Cover and let rest 20 minutes (autolyse) to hydrate the flour.

Knead and Bulk Rise

After resting, knead the dough in the mixer with a dough hook on medium-low for 4–6 minutes (or by hand on a lightly floured surface for 6–8 minutes) until the dough is smooth, supple and slightly sticky. Transfer to a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours. Alternatively, for more flavor, refrigerate for 8–24 hours for a slow cold ferment (if refrigerating, bring to room temp for 45–60 minutes before shaping).

Portion and Second Rise

Lightly oil your 10x14-inch pan (or two 9x13 pans) with remaining 1 tablespoon olive oil and sprinkle cornmeal or semolina to coat the bottom. Gently turn the risen dough out onto a lightly oiled surface. With oiled hands, stretch and fold the dough into a rough rectangle that will fit your pan (don’t deflate completely). Transfer to the prepared pan, tucking seams underneath. Cover and let rest for 45–60 minutes at room temperature until it puffs and spreads to the edges.

While the dough completes its second rise, make the quick sauce. Crush the canned tomatoes by hand or pulse 3–4 times in a blender for a rustic texture. In a small saucepan, warm 1 tablespoon olive oil over medium heat, add the minced garlic and cook 30 seconds until fragrant (do not brown). Add the crushed tomatoes, dried oregano, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently for 8–10 minutes to thicken slightly. Remove from heat and let cool to room temperature.

Preheat Oven and Prepare Toppings

Place a rack in the upper-middle third of the oven and preheat to 500°F (or as hot as your oven goes, 475–550°F). If you have a baking steel or stone, warm it as well. Shred the cheeses and have pepperoni and pickled chiles ready.

Dimple the Dough: Using oiled fingertips, press the dough evenly so it reaches the corners of the pan and creates small dimples across the surface. If dough resists, let rest 10 minutes then continue. The goal is an even thickness with characterful dimples that will hold cheese and sauce.

Cheese Layer: Distribute the shredded mozzarella (and optional brick/fontina) in an even layer so the cheese covers the entire dough right to the edges — this is key for Detroit-style caramelized edges. Lightly press cheese into dimples and toward the edges.

Pepperoni: Arrange pepperoni slices evenly over the cheese. For a crisp edge, place some slices along the perimeter so the pepperoni will crisp against the pan.

Partial Bake: Slide the pan into the preheated oven and bake 12–15 minutes, or until the cheese is bubbling and beginning to brown at the edges and the crust is set and golden. Rotate once 2/3 of the way through if your oven has hot spots.

Sauce Finish and Crisping: Remove the pizza from the oven and spoon the cooled tomato sauce in 3–6 narrow stripes (or dollops) across the top of the pie — Detroit-style traditionally has sauce on top. Return to oven for another 3–5 minutes if you want a slightly reduced sauce and crispier cheese edges. If crust needs more color, broil 30–60 seconds watching closely.

Add Pickled Chiles and Honey: After the pizza comes out of the oven, scatter the thinly sliced pickled chiles evenly over the hot pizza. Drizzle 1–2 tablespoons honey in a light zigzag across the top to add a sweet-heat contrast. Grind black pepper to taste and sprinkle the grated Parmesan or pecorino, if using.

Rest and Slice: Let the pizza rest in the pan 3–5 minutes so the cheese sets slightly. Using a spatula or thin metal spatula, loosen the edges and slide the pizza onto a cutting board. Cut into 6–8 rectangular pieces (depending on pan size). Serve warm, with extra honey available for drizzling at the table.