Name: Detroit-Style Pepperoni and Pickled Chile Pizza (Standard)
Total time: 2 h 20 min
Yield: 1 pizza
Cuisine: American
Ingredients: 3 cups All-purpose flour; 1 tsp Active dry yeast; 1 cup Warm water; 1 tsp Salt; 8 oz Low-moisture mozzarella, shredded; 4 oz Standard pepperoni slices; 1/2 cup Jarred pizza sauce; 1/3 cup Pickled jalapeño slices

Recipe tier

A straightforward, rectangular pan pizza featuring a crispy, fried crust, Wisconsin brick-style cheese blend, and a tangy kick of pickled jalapeños.

Total 2h 20m

Serves 1 pizza

Steps 4

Ingredients 8

Soundtrack the cook

Soul kitchen · 163 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 25m Cook 115m Plate 5m Reset 10m

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Dough
3 cups 375 g All-purpose flour
1 tsp 3 g Active dry yeast
1 cup 240 mL Warm water
1 tsp 6 g Salt
Topping
8 oz 225 g Low-moisture mozzarella, shredded
4 oz 115 g Standard pepperoni slices
cup 120 mL Jarred pizza sauce
cup 50 g Pickled jalapeño slices

Equipment

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Instructions

🎙️ Cook with voice coach

Combine all Dough ingredients in a bowl, knead for 5 minutes, then press into a well-oiled 9x13 inch metal pan and let rise for 90 minutes until puffy.
Distribute the mozzarella across the dough, ensuring the cheese touches the edges of the pan to create the crust.
Layer the pepperoni evenly and bake at 450 degrees Fahrenheit for 15-18 minutes until the cheese is dark brown and crispy at the edges.
Remove from oven, spoon warmed sauce over the top in two strips, and scatter the pickled jalapeños immediately before serving while the bottom is crisp.