Quick Recipe Version (TL;DR)

Yield: 2 rectangular pizzas (16 squares total, serves 8)
Prep Time: 30 minutes (plus 2 hours rising)
Cook Time: 16–18 minutes
Total Time: 3 hours (same-day; up to 24 hours with optional cold ferment)

Quick Ingredients

600 g (about 4 3/4 cups) bread flour
432 g (about 1 3/4 cups + 1 tbsp) warm water, 95°F
13 g kosher salt (2 1/4 tsp Diamond Crystal)
12 g sugar (1 tbsp)
4 g instant yeast (1 1/4 tsp)
6 g olive oil (1 1/2 tsp)
Neutral oil, 4 tbsp, and unsalted butter, 2 tbsp, for pans
Low-moisture whole-milk mozzarella, 20 oz (about 5 cups), shredded
Pepperoni, 8 oz (about 90–100 slices)
Thick pizza sauce, 2/3–3/4 cup (very thin layer)

Do This

1. Mix flour, water, sugar, yeast, salt, and oil into a sticky dough; rest 10 minutes, then mix 5 minutes.
2. Bulk ferment 60–90 minutes at room temp, doing 2 stretch-and-folds at 20 and 40 minutes.
3. Oil two 8×10-inch steel pans (2 tbsp oil + 1 tbsp butter each). Divide dough, rest, and press to corners; proof 45–60 minutes.
4. Preheat oven to 500°F with a baking steel/stone on the lowest rack for 45 minutes.
5. Lightly sauce dough (avoid edges). Blanket with mozzarella, pushing cheese all the way to the pan walls for frico; top with rows of pepperoni.
6. Bake on the steel 14–17 minutes, rotating once. Broil 30–60 seconds if needed for deeper browning.
7. Run a knife around edges, rest 2 minutes, lift out, slice into squares, and serve.

Why You’ll Love This Recipe

Big-time takeout vibes at home: airy crumb, crisp bottom, and those caramelized cheese edges.
High-hydration dough delivers lift without complicated shaping.
Approachable ingredients and exact times for consistent results.
Rows of pepperoni and edge-to-edge cheese for the classic look and flavor.

Grocery List

Produce: Optional: fresh basil or parsley for garnish
Dairy: Low-moisture whole-milk mozzarella, unsalted butter, optional Parmesan
Pantry: Bread flour, instant yeast, sugar, kosher salt, olive oil, neutral oil, pepperoni, canned tomato puree or passata, tomato paste, dried oregano, garlic powder, onion powder, red pepper flakes (optional)

Full Ingredients

High-Hydration Dough (for two 8×10-inch steel pans)

Bread flour: 600 g (about 4 3/4 cups)
Warm water (95°F): 432 g (about 1 3/4 cups + 1 tbsp)
Kosher salt: 13 g (2 1/4 tsp Diamond Crystal; or 1 1/2 tsp Morton)
Sugar: 12 g (1 tbsp)
Instant yeast: 4 g (1 1/4 tsp)
Olive oil: 6 g (1 1/2 tsp)
Optional for extra browning: Nonfat dry milk 12 g (about 2 1/2 tbsp)

Pan and Assembly

Neutral oil (canola, corn, or light olive): 4 tbsp total (2 tbsp per pan)
Unsalted butter: 2 tbsp total (1 tbsp per pan), cut into small bits

Thick Pizza Sauce (makes 3/4 cup; you’ll use a thin layer)

Tomato puree or passata: 3/4 cup (180 g)
Tomato paste: 1 tbsp
Sugar: 1 tsp
Kosher salt: 1/2 tsp
Dried oregano: 1/2 tsp
Garlic powder: 1/4 tsp
Onion powder: 1/8 tsp
Olive oil: 1 tbsp
Optional: Grated Parmesan: 1 tbsp

Toppings

Low-moisture whole-milk mozzarella, coarsely shredded: 20 oz (about 5 cups)
Pepperoni: 8 oz (about 90–100 thin slices)
Optional finishing: Pinch dried oregano or grated Parmesan

Step-by-Step Instructions

Step 1: Mix the high-hydration dough

In a large bowl (or stand mixer bowl), whisk the flour, sugar, instant yeast, and optional dry milk. Add warm water (95°F) and olive oil. Mix until no dry flour remains; the dough will be sticky. Rest 10 minutes, then knead on medium-low for 5 minutes (or use a wet hand to do 1 minute of vigorous slap-and-fold). The dough should be smooth, very tacky, and stretchy.

Step 2: Bulk ferment with a couple folds

Cover and ferment at room temperature 60–90 minutes until puffy and expanded by about 50–75%. At 20 and 40 minutes, perform a quick set of stretch-and-folds: wet your hand, grab an edge of dough, stretch up, and fold over; rotate the bowl and repeat 4 times. This builds strength without heavy kneading.

Step 3: Prepare the pans and press in the dough

Generously oil two 8×10-inch steel Detroit-style pans (or similar heavy steel/cast-iron pans) with 2 tbsp neutral oil each. Dot each pan with 1 tbsp butter bits. Turn the dough onto a lightly oiled counter, divide into two equal pieces (about 530 g each), and place one piece into each pan. With oiled fingertips, press the dough gently toward the corners. It will spring back; cover and rest 10 minutes, then press again. Repeat as needed until the dough reaches the edges and corners without tearing.

Step 4: Proof in the pans

Cover the pans and proof 45–60 minutes at room temperature until the dough looks lightly bubbly and risen (about 1/2 inch thick). Meanwhile, mix the sauce ingredients in a small bowl and set aside.

Step 5: Preheat for a crisp bottom

Place a baking steel or stone on the lowest oven rack and preheat the oven to 500°F for at least 45 minutes. This hot deck heat is key to the signature crisp, evenly browned bottom.

Step 6: Build the frico edges and top with rows of pepperoni

Very lightly sauce each dough (2–3 tbsp per pan), spreading thinly and stopping 3/4 inch from the edges so sauce does not touch the pan. Sprinkle mozzarella evenly, pushing plenty of cheese all the way to the sides and up against the pan walls. This edge-to-edge placement is what creates the caramelized cheese frico.

Lay pepperoni in neat rows over the cheese (think 6–7 rows per pan), covering the surface generously but not overlapping too thickly.

Step 7: Bake until deep golden with lacy edges

Set the pans directly on the preheated steel/stone. Bake 14–17 minutes, rotating once at the halfway mark, until the edges are deeply browned and the pepperoni is crisped. If you want extra color, move the pan to the upper-middle rack and broil 30–60 seconds, closely watching to avoid burning.

Step 8: Release, rest briefly, and slice

Remove from the oven. Run a thin spatula or knife around all four edges to release the frico crust. Let the pizza rest 2 minutes, then lift out to a cutting board (tilt the pan and use a metal spatula to slide it out). Sprinkle with a pinch of dried oregano or Parmesan if you like. Cut each pan into 8 squares and serve hot.

Pro Tips

Weigh your ingredients for the best texture; high hydration is forgiving but benefits from accuracy.
Resist adding flour. Oil your hands and the pan instead—stickiness equals light, airy crumb.
Cheese must touch the pan edges for proper frico. Keep sauce away from the sides to prevent scorching.
A baking steel on the lowest rack dramatically improves bottom browning and crispness.
For an even melt, use a coarse shred or small 1/4-inch mozzarella cubes and scatter in an even layer.

Variations

Double Pepperoni: Place half the pepperoni beneath the cheese and the rest on top for a meaty, bolder flavor.
Cheese Blend: Swap 25% of the mozzarella for mild provolone or brick cheese to echo old-school Detroit pizzerias.
Spicy Finish: Drizzle with hot honey or sprinkle red pepper flakes after slicing.

Storage & Make-Ahead

Cold ferment option: After Step 1, cover the bowl and refrigerate 12–24 hours (up to 48 for deeper flavor). Bring to room temp 45–60 minutes before panning. Leftovers: Refrigerate slices up to 3 days or freeze up to 2 months. Reheat on a 450°F preheated stone/steel for 6–8 minutes, or in a lightly oiled skillet over medium heat (covered) 4–6 minutes to re-crisp the bottom.

Nutrition (per serving)

Approximate for 1/8 of the total recipe (2 squares): 700–780 calories; 45 g fat; 55 g carbohydrates; 28 g protein; 1500–1800 mg sodium. Values vary with brand of cheese, pepperoni, and oil absorption.

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