Detroit-Style 8 Corner Pepperoni Pizza (Jet’s Copycat)

Why You’ll Love This Recipe

• True Detroit technique: high-hydration dough proofed in oiled steel for an airy, open crumb.
• Edge-to-edge diced cheese creates the iconic caramelized “frico” walls.
• Old-world cupping pepperoni chars on top for crispy edges and pools of savory oil.
• Bold, cooked-down red sauce goes on in racing stripes for balanced, not soggy, slices.

Grocery List

• Produce: 2 garlic cloves, fresh basil (optional for garnish)
• Dairy: Low-moisture whole-milk mozzarella, mild brick or Monterey Jack, Parmesan
• Pantry: Bread flour, crushed tomatoes (28 oz), tomato paste, instant yeast, fine sea salt, granulated sugar, dried oregano, dried basil (optional), red pepper flakes (optional), olive oil, neutral oil (canola/vegetable), cup-and-char pepperoni

Full Ingredients

High-Hydration Pan Dough (for two 8×10 Detroit pans; 8 corners total)

• Bread flour: 480 g (about 4 cups)
• Warm water: 360 g (1 1/2 cups; 75–80°F)
• Fine sea salt: 12 g (2 tsp)
• Granulated sugar: 7 g (2 tsp)
• Instant yeast: 1.8 g (1/2 tsp)
• Olive oil (in dough): 10 g (2 tsp)

Pan Prep

• Neutral oil (canola/vegetable): 4 tbsp total (2 tbsp per pan)

Cheese & Pepperoni

• Low-moisture whole-milk mozzarella, diced 1/4 inch: 350 g (about 2 1/2 cups)
• Mild brick or Monterey Jack, diced 1/4 inch: 150 g (about 1 cup)
• Cup-and-char pepperoni: 170 g (6 oz; 80–100 slices)

Cooked-Down Red Stripe Sauce

• Crushed tomatoes: 1 can (28 oz; 794 g)
• Tomato paste: 2 tbsp
• Olive oil: 2 tbsp
• Garlic, finely grated: 2 cloves
• Dried oregano: 1 tsp
• Dried basil (optional): 1/2 tsp
• Red pepper flakes (optional): 1/4–1/2 tsp
• Fine sea salt: 1 tsp, plus more to taste
• Sugar: 1 tsp (balances acidity)

Finishing

• Grated Parmesan: 20 g (about 1/4 cup)
• Dried oregano or fresh basil: a pinch or a few torn leaves

Step-by-Step Instructions

Step 1: Mix the high-hydration dough

In the bowl of a stand mixer or a large bowl, whisk flour, sugar, and yeast. Add warm water (75–80°F) and mix until no dry flour remains. Let rest 20 minutes (autolyse). Sprinkle in salt and drizzle in 2 tsp olive oil. Knead on medium speed 5–6 minutes (or slap-and-fold by hand 6–8 minutes) until the dough is smooth and very elastic. The dough will be soft and sticky—that’s right for Detroit style.

Step 2: Bulk ferment (first rise)

Lightly oil a bowl, add the dough, cover, and rise at 75–78°F for 60–90 minutes until roughly 50% larger and bubbly. If your kitchen is cool, extend to 90–105 minutes. The dough should jiggle when the bowl is shaken.

Step 3: Oil pans and do the initial stretch

Generously oil two 8×10-inch Detroit steel pans with 2 tbsp neutral oil each, coating the bottom and sides. Turn the dough onto a lightly oiled surface and divide into two equal pieces (~435 g each). Place one piece into each pan. With oiled fingertips, press the dough outward without deflating too much. It won’t reach all corners; cover and rest 15 minutes, then press again to reach the edges. If it resists, rest another 10 minutes and finish stretching to the corners and edges.

Step 4: Proof in the oiled steel

Cover the pans and proof 2–3 hours at 75–78°F until the dough is puffy, airy, and just below the rim. You should see visible bubbles under the surface. Do not overproof to collapsing.

Step 5: Simmer the red stripe sauce

While the dough proofs, heat 2 tbsp olive oil in a saucepan over medium heat. Add garlic and cook 30 seconds until fragrant. Stir in crushed tomatoes, tomato paste, oregano, basil (if using), red pepper flakes, salt, and sugar. Simmer, partially covered, 25–30 minutes, stirring often, until thick enough to hold a spoon trail. You want a concentrated, spoonable sauce for clean stripes. Keep warm or rewarm before striping.

Step 6: Preheat oven and prep cheese

Place a baking steel or stone on the lower-middle rack and preheat the oven to 525°F for 45–60 minutes. Dice cheeses into 1/4-inch cubes (classic Detroit texture) and toss together. This ensures even melt and helps build the frico edge.

Step 7: Build the pies for frico and cupping

Gently check the dough hasn’t pulled from the pan edges; if it has, press it back so dough contacts the sides. Sprinkle a thick line of cheese all along the perimeter where dough meets pan—this creates the caramelized frico wall. Distribute the remaining cheese edge-to-edge over each pan. Arrange half the pepperoni under the top layer of cheese (flavor infusion), then scatter the remaining pepperoni on top so the slices can cup and char. Do not sauce yet.

Step 8: Bake, release, stripe, and slice

Bake both pans directly on the steel for 16–20 minutes, rotating halfway, until the cheese is deep golden, the edges are amber and frico-crisp, and the top pepperoni is cupped with charred rims. If the top browns too quickly, move to the middle rack for the last few minutes. Remove pans and rest 2 minutes. Run a thin metal spatula around the edges to release the frico, then lift each pie onto a cutting board. Spoon thick sauce in 2–3 lengthwise racing stripes. Finish with Parmesan and a pinch of oregano. Cut each pie into 4 squares—8 corners total.

Pro Tips

• For the best frico, make sure cheese is packed right against the pan walls and dough is touching the sides before baking.
• Use diced cheese, not shreds—cubes melt slower, keeping the bottom crisp and edges caramelized.
• Proof warm (75–78°F). A cold kitchen slows rise; a turned-off oven with a mug of hot water inside makes a great proof box.
• Thicken the sauce more than you think; stripes should sit on top without soaking the crust.
• If your oven tops out at 500°F, bake 18–22 minutes and finish 1–2 minutes under the broiler, watching constantly.

Variations

• All-Cheese: Skip pepperoni and blend mozzarella, brick, and a little provolone; add dollops of ricotta after baking.
• Spicy Honey: Drizzle a thin line of hot honey over the sauce stripes for sweet-heat contrast.
• One-Pan Option: Use one 10×14 Detroit pan; bake 18–22 minutes. You’ll get 4 corners instead of 8.

Storage & Make-Ahead

Cold ferment the dough: After Step 2, cover and refrigerate 24–48 hours (up to 72 for deeper flavor). Bring to room temp 60 minutes before panning. Leftovers: Refrigerate up to 3 days. Reheat on a preheated baking steel or sheet at 450°F for 8–10 minutes to re-crisp the bottom and revive the frico edge. Freeze slices tightly wrapped up to 1 month; reheat from frozen at 450°F for 12–14 minutes.

Nutrition (per serving)

Approximate per slice (1 of 8): 600–650 calories; 30–35 g fat; 50–55 g carbohydrates; 24–28 g protein; sodium 1100–1300 mg. Actual values will vary based on brands and oil absorption.