Detroitmoderate
Detroit Classic Pepperoni
Crispy frico cheese edge, airy crumb, cup-and-char pepperoni, sauce striped on top after the bake. Sized for one 10×14" pan.
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Part of the Detroit family.
Equipment
- 10×14" blue-steel Detroit pan
- infrared thermometer
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| Bread flour | 100.0% | 264 g |
| Water | 75.0% | 198 g |
| Fine sea salt | 2.2% | 6 g |
| Instant dry yeast | 0.5% | 1 g |
| Olive oil | 2.0% | 5 g |
| Total (1 × 475 g) | 179.7% | 475 g |
Toppings (per pizza)
Steps
- Mix8 min
Combine all ingredients; knead until smooth, 8–10 minutes.
- Cold ferment24 h
Refrigerate the bulk dough for 24 hours.
- Pan press30 min
Oil the pan generously. Press the dough into the pan; cover and let relax 30 minutes. Press again to fill the corners.
- Pan proof1 h 30 min
Cover and proof 90 minutes at room temperature, until visibly puffy.
- Top
Pile cubed brick cheese to the very edges of the pan. Lay pepperoni over the cheese.
- Bake14 min
525 °F on the lower rack, 12–16 minutes, until the cheese edge has gone deep amber and crackles. Finish under the broiler 60 seconds if needed.
- Stripe sauce
After the bake, stripe the crushed tomato across the top in three to four lines.