Detroit Style Pepperoni Pizza – Crispy Cheesy Crust Recipe

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining stretch.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni lowers calories, while salami offers similar flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often less expensive.

pizza dough

🥗Healthier: whole wheat pizza dough

💰Cheaper: store-bought dough

Whole wheat offers more fiber, while store-bought saves time.

Scale out 370 grams of warm water, aiming for a temperature between 105 to 110°F.

Scale out 10 grams of Caputo instant yeast and 10 grams of sugar, mix them with the warm water, and let sit for about 5 minutes until foamy.

Add 510 grams of flour and 14 grams of black garlic infused salt to the mixture and process in a food processor until it forms a dough.

Transfer the dough to a well-oiled container, ensuring it's coated with olive oil, and let it rise until doubled in size, about 1-2 hours.

Once risen, divide the dough into two pieces, each weighing 453 grams, and press the first piece into a Lodge cast iron casserole dish greased with olive oil.

Cover the dough with plastic wrap and let it rest for about 20 minutes to relax the gluten.

In the meantime, prepare the red sauce by mincing 1 tablespoon of garlic and frying it in 2 tablespoons of extra virgin olive oil in a Dutch oven.

Add 1 tablespoon of Cattleman's Grill Italiano seasoning to the garlic and let it toast briefly.

Crush the Chao San Marzano Tomatoes by hand and add them to the pot, simmering the sauce for about 15-20 minutes.

After the dough has rested, stretch it to the edges of the pan, then add the sauce on top of the cheese, as is traditional for Detroit-style pizza.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens