Detroit pizza with homemade pepperoni

This was my first attempt at Detroit-style, based on a Serious Eats recipe. The dough used Barton Springs Mill Butler's Gold 00 flour, brushed lightly with roasted garlic butter. My local grocery has legit Wisconsin Brick Cheese. I made the pepperoni myself. The sauce is a 50% reduction of a no-cook sauce I made last week. This pan won't fit in the Chefman, so it was done in my home oven @ 550F. One trick I came across in my exhaustive (read, late night insomnia with a bottle of sake) research was adding the edge cheese only after the cook was halfway through. So at the seven minute mark, I pulled the pan, added the edge cheese, and then cooked for what ended up being another 8 minutes.

It came out fantastic. We are normally all about thin and crispy tavern style, but this will go into the rotation.

Adding the edge cheese halfway through....

loydb's Blog
Log in or register to post comments

I make Detroit pizza often . I can’t get the Wisconsin cheese but I use Monterey Jack.. We love the buttery goodness from the buttered pan and those cheesy edges. How did you do the sauce , if you can share? Is it difficult to make pepperoni? Thanks and keep posting

This is the no-cook sauce I use for thin crust (our norm). For this, I just put it on the lowest simmer I could get on my stove and reduced it by 50%.

28oz can of peeled tomatoes
3g salt
1 tsp Dried Oregano
1/2 tsp Dried Thyme
1/4 tsp Garlic Powder
1/4 tsp Red Pepper Flakes
Throw it all into a blender and blend.

Use good tomatoes. This particular batch:

I make a lot of charcuterie, and its not difficult for me. You would need to get a culture to ferment it (I used Flavor of Italy), and you need a smoker. You'll also need a curing chamber with temperature and humidity control. It's way easier to just buy the pepperoni. I suggest getting it unsliced and cutting it yourself.

https://twoguysandacooler.com/pepperoni/

I used to always make my sauce with Italian tomatoes but stopped. Will start again! My son is a chef and used to specialize in Charcuterie. He’s not doing it anymore and doesn’t have the set up he used to have. He has a fantastic hot smoker set up he uses several times a week. I’ll ask about the pepperoni.

A $6 can will do several pizzas, totally worth it.

re: pepperoni

The trick will be drying it after smoking. That requires roughly 55 degrees F and 75% or so RH until it loses the weight.

That looks very appetizing! Been experimenting with SD pan pizza the last couple of weekends. It's almost there, but still not quite right and I think it is a matter of getting the oven settings and temperature right. So wondering what you used in terms of oven settings (ventilated/static; static up and down; rack placement; steam etc)?

Thanks! Stone on the bottom shelf of my oven, preheat @ 550 degrees F for an hour. Put in, added edge cheese after 7 mins, rotated pan, cooked another 8 mins.

I love a good Detroit style. I’ve been dying to make my own for a while and you are giving me a good push😊. Yours came out perfect. I can only imagine how good it tastes with the home made pepperoni.
No need to use a pizza oven for this style. I doubt it would improve it at all.

Best,

Ian

We do a Detroit Pizza about once a year, usually on National Detroit Pizza Day Your pictures look like you had great success! It does get a bit smokey. But the taste is out of this world.