Detroit-style pizza with pepperoni and mushrooms
50 min · 46 g protein · 546 cals / serving
A thick, airy, square pan pizza with the Detroit trademark: cheese pushed right to the edges of the pan so it melts down the sides into a lacy, crunchy, caramelised crust. Turkey pepperoni and a thick layer of roasted mushrooms and peppers go under the cheese, and two racing stripes of garlicky tomato sauce go on top after baking. Allow about 2 hours for the dough to rise.
Ingredients
Dough
- 1 2/3 cups bread flour
- 3 tbsp vital wheat gluten
- 1/2 cup nonfat Greek yogurt, at room temperature
- 1/3 cup + 1 tsp, lukewarm water
- 1 1/4 tsp active dry yeast
- 3/4 tsp salt
- 2 tsp olive oil, for the pan
Topping
- 1 1/3 lb mushrooms, sliced
- 1 extra-large green (9 oz) bell pepper, thinly sliced
- about 40 slices turkey pepperoni slices
- scant 1 cup mozzarella cheese, cut in small cubes
- 1 1/4 cups fat-free mozzarella, shredded
- 1/4 cup brick cheese, cubed, or more part-skim mozzarella
Sauce stripes
- 2 cups canned crushed tomatoes
- 2 cloves garlic, grated
- 1/2 tsp dried oregano
- a pinch red pepper flakes
- 2 tbsp grated parmesan
Steps
- Stir the yeast into the lukewarm water, then stir in the yogurt. Add the flour, gluten and salt and mix to a sticky, shaggy dough. Cover and leave 10 minutes, then knead in the bowl with a wet hand for 1 minute. Cover and let it rise in a warm spot until doubled, about 1 1/2 hours.
- Spread the oil over the base and into the corners of a 23 × 33 cm (9 × 13 inch) metal baking pan; it is what fries the bottom of the crust crisp. Tip in the dough and press it towards the corners; when it springs back, leave it 10 minutes and press again until it fills the pan. Cover and let it rise 30–45 minutes until puffy.
- Meanwhile, heat the oven to 480°F. Roast the mushrooms and pepper on a lined tray for 12–15 minutes, until they have shrunk and browned and given up their water.
- Dimple the dough with your fingertips. Lay the pepperoni over it, then the roasted vegetables. Scatter the part-skim mozzarella and brick cubes round the outside, pushing them right up against the walls of the pan so cheese touches the metal all the way round, and scatter the fat-free mozzarella over the middle.
- Bake on the lowest rack 18–22 minutes, until the edges are dark brown and crunchy and the cheese is bubbling. Meanwhile, simmer the crushed tomatoes with the garlic, oregano and chilli for 10 minutes until thick.
- Run a thin spatula round the edges to free the cheese crust, lift the pizza out onto a board, spoon two thick stripes of sauce along the length, sprinkle with parmesan and cut into squares.
Good to know
Why cheese to the edges?
That is Detroit-style's whole point: the cheese touching the hot pan fries in its own fat into a crunchy, caramelised frame, the best bite of the pizza. A dark metal pan does it best; glass will not.
What is brick cheese?
A mild, buttery Wisconsin cheese that is the traditional choice. It is hard to find outside the US; Monterey Jack or more part-skim mozzarella does the job, at about the same score.
Why roast the vegetables first?
Raw mushrooms and peppers release water into a thick crust and make it soggy. Roasting them first concentrates their flavour and keeps the base crisp underneath.
Per
- Calories
- 141
- Protein
- (34%)
- 12 g
- Fat
- (25%)
- 4 g
- Carbohydrates
- (41%)
- 16 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 368 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2184 kcal goes into the pot and 2141 g of ingredients comes out as about 1550 g of food: 141 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.