1h 2m$9.70Detroit-Style Pepperoni Pizza
Thick, airy pan pizza layered with pepperoni, caramelized edge-to-edge cheese, and bold tomato sauce stripes.
Shopping options
Extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
4%
Pizza sauce
0.75 Cup
Mid's™ Pizza Sauce
43%
Store-bought fresh pizza dough
1 Pound
Kroger® Pizza Dough
100%
Sliced pepperoni
4 Ounce
Bridgford® Sliced Pepperoni
80%
Low-moisture whole-milk mozzarella cheese, shredded
6 Ounce
Kroger® Whole Milk Mozzarella Shredded Cheese
75%
Monterey Jack cheese, shredded
4 Ounce
Kroger® Monterey Jack Shredded Cheese
50%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- Store-bought fresh pizza dough-1 pound
- Pizza sauce-0.75 cups
- Low-moisture whole-milk mozzarella cheese-6 ounces
- Sliced pepperoni-4 ounces
- Monterey Jack cheese-4 ounces
- Extra-virgin olive oil-2 tablespoons
Position an oven rack in the lower third of the oven and preheat to 500°F. Coat the bottom and sides of the metal pan with the olive oil. Place the dough in the pan, turn it to coat, and gently press it into a wide oval. Cover with a clean kitchen towel and rest at room temperature for 20 minutes.
Uncover the dough. Using lightly oiled fingertips, press and stretch it toward the corners until it forms an even, thick rectangle. Avoid tearing the dough or flattening all the air from it. If it springs back before reaching the corners, cover and rest for 5 more minutes, then finish stretching.
Combine the mozzarella and Monterey Jack in a bowl. Arrange 2 ounces of pepperoni over the stretched dough. Scatter the cheese mixture evenly over the pepperoni, extending it completely to all four edges of the pan. Top with the remaining 2 ounces of pepperoni.
Keep pepperoni refrigerated until use and return unused pepperoni promptly to the refrigerator.
Use clean hands and utensils when handling the pepperoni and other toppings.
Spoon the pizza sauce over the toppings in three parallel lengthwise stripes, using about 1/4 cup for each stripe. Keep the sauce in distinct stripes rather than spreading it across the cheese.
Bake for 18 to 22 minutes, rotating the pan after 12 minutes, until the toppings are bubbling, the cheese border is deeply browned and crisp, and the underside is crisp and golden when lifted carefully with a thin spatula.
Use dry oven mitts when rotating or handling the hot pan.
The pan and caramelized cheese are extremely hot; lift the pizza carefully with the spatula.
Cool in the pan for 5 minutes. Run the spatula around the edges, lift the pizza onto a cutting board, and cut it into 8 rectangular pieces.
Use dry oven mitts when handling the hot pan, and allow the pizza to cool before removing it.
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