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Detroit-Style Pepperoni Pizza

Detroit-Style Pepperoni Pizza

Thick, airy pan pizza layered with pepperoni, caramelized edge-to-edge cheese, and bold tomato sauce stripes.

  • american
  • cheesy
  • comfort food
  • crispy cheese edges
  • crispy crust
  • Detroit-style
  • detroit-style pizza
  • dinner
  • family dinner
  • lunch
  • main course
  • monterey jack
  • mozzarella
  • oven-baked
  • pan pizza
  • pepperoni
  • pepperoni pizza
  • pizza
  • pizza night

$9.66

Per Serving

$2.42

Total

67 min

Prep

40 min

Cook

22 min

Difficulty

easy

Ingredients and shopping

Servings

  • 1 poundStore-bought fresh pizza dough
  • 3/4 cupPizza sauce
  • 6 ouncesLow-moisture whole-milk mozzarella cheese
  • 4 ouncesSliced pepperoni
  • 4 ouncesMonterey Jack cheese
  • 2 tablespoonsExtra-virgin olive oil

Store-bought fresh pizza dough · 1 Pound

Kroger® Pizza Dough (opens in a new tab)

100%

In recipe$3.00
To buy$3.00
Details
Kroger · 16 oz$3.00 per packageBuy 1Package use: 100%Product matchEstimated

Sliced pepperoni · 4 Ounce

Bridgford® Sliced Pepperoni (opens in a new tab)

Sale

80%

In recipe$2.19
To buy$2.74
Details
Bridgford · 5 oz$5.49
Sale
$2.74 per packageBuy 1Package use: 80%Product matchEstimated

Low-moisture whole-milk mozzarella cheese, shredded · 6 Ounce

Kroger® Whole Milk Mozzarella Shredded Cheese (opens in a new tab)

75%

In recipe$1.50
To buy$2.00
Details
Kroger · 8 oz$2.00 per packageBuy 1Package use: 75%Product matchEstimated

Monterey Jack cheese, shredded · 4 Ounce

Kroger® Monterey Jack Shredded Cheese (opens in a new tab)

50%

In recipe$1.00
To buy$2.00
Details
Kroger · 8 oz$2.00 per packageBuy 1Package use: 50%Product matchEstimated

Pizza sauce · 0.75 Cup

Mid's™ Pizza Sauce (opens in a new tab)

43%

In recipe$1.62
To buy$3.79
Details
Mid's · 14 oz$3.79 per packageBuy 1Package use: 43%Product matchEstimated

Extra-virgin olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil (opens in a new tab)

Sale

4%

In recipe$0.35
To buy$8.99
Details
Kroger · 25.4 fl oz$9.79
Sale
$8.99 per packageBuy 1Package use: 4%Product matchEstimated
43% used in this recipe$12.86 unused

Steps

Centered freestanding kitchen oven photographed against a neutral light background.Oven
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
A centered pair of quilted gray oven mitts on a light neutral background.Oven mitts
Centered stainless-steel pizza cutter with a round cutting wheel and matte black handle on a light neutral background.Pizza cutter
Centered transparent measuring cup with a handle and pouring spout on a neutral light background.Measuring cup
Centered folded woven cotton kitchen towel on a light neutral studio background.Kitchen towel
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl
Centered metal baking pan with a raised rim on a neutral light background.metal baking pan
1

Preheat, oil, and rest the dough

Centered freestanding kitchen oven photographed against a neutral light background.Oven
Centered folded woven cotton kitchen towel on a light neutral studio background.Kitchen towel
Centered metal baking pan with a raised rim on a neutral light background.metal baking pan

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.

2

Stretch the dough into the corners

Centered folded woven cotton kitchen towel on a light neutral studio background.Kitchen towel
Centered metal baking pan with a raised rim on a neutral light background.metal baking pan

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.

3

Layer pepperoni and edge-to-edge cheese

Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl
Centered metal baking pan with a raised rim on a neutral light background.metal baking pan

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.

4

Spoon the sauce into distinct stripes

Centered transparent measuring cup with a handle and pouring spout on a neutral light background.Measuring cup
Centered metal baking pan with a raised rim on a neutral light background.metal baking pan

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.

5

Bake until deeply browned and crisp

Centered freestanding kitchen oven photographed against a neutral light background.Oven
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
A centered pair of quilted gray oven mitts on a light neutral background.Oven mitts
Centered metal baking pan with a raised rim on a neutral light background.metal baking pan

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.

6

Cool, remove, and cut the pizza

Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
A centered pair of quilted gray oven mitts on a light neutral background.Oven mitts
Centered stainless-steel pizza cutter with a round cutting wheel and matte black handle on a light neutral background.Pizza cutter
Centered metal baking pan with a raised rim on a neutral light background.metal baking pan

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.

7

How did it turn out?

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