Overloaded Pepperoni Detroit-style Pizza

Large and small slices of pepperoni top this crispy-edged, Detroit-style pizza. Each square of this pan pizza is fluffy, cheesy and topped with deliciously greasy pepperoni.

When we were creating our version of an overloaded pepperoni pizza, we knew we wanted contrast and texture, so we opted for a combination of both large and small pepperoni. Large slices of pepperoni from the deli lie under the racing stripes of sauce, while smaller slices top the sauce so they can curl and shine. The fluffy Detroit-style dough underneath ensures that the pizza won’t collapse under the weight of all of those toppings, and mozzarella placed carefully around the edges creates a crown of caramelised cheese that holds in each of those luminous pepperoni pools.

Difficulty

Servings

1 pizza

Prep Time

20 minutes

Cook Time

14-20 minutes

By Ooni HQ

Overloaded Pepperoni Detroit-style Pizza

Note

This recipe uses a Detroit-style dough ball. To get started, try our yeast recipe or our sourdough recipe. If cold-proving your dough, remove it from the fridge a few hours before you plan to cook, and allow it to come back up to room temperature. 3 to 4 hours before cooking, coat your pan with a light layer of olive oil. Transfer the dough to the pan and press into it with your fingers, creating ‘dimples,’ as well as shaping and pushing the dough into the corners. Cover and leave to rest for about 30 minutes.

1. After the dough has rested and become more pliable, dimple it again using your fingers, continuing to push it towards the corners of the pan.

You might need to repeat this rest-and-dimple step a few times to get the dough to completely cover the base of the pan. 

Overloaded Pepperoni Detroit-style Pizza Ingredients

2. Once your dough is ready, preheat the Ooni oven to 400°C (650°F).

Use an infrared thermometer to quickly and accurately check the temperature of the stone.

3. While your oven is coming to temperature, cover the pizza dough with mozzarella, making sure to top it all the way to the edges.

Tip: Placing a generous amount of cheese along the edges of the dough is what will give you the caramelised cheese crown or “frico” that Detroit-style pizzas are known for.

Overloaded Pepperoni Detroit-style Pizza prep

4. Top the pizza with the deli pepperoni, then add the sauce in two racing stripes (thick lines running the long side of the pan).


Overloaded Pepperoni Detroit-style Pizza

5. Top with the cupping pepperoni and sprinkle with grated Parmesan.


Overloaded Pepperoni Detroit-style Pizza cheese sprinkle

6. Launch into the oven and then turn the flame to low.

Let the pie cook for 4 to 6 minutes, turning occasionally to prevent any side from burning.

Tip: If the pizza is getting too much colour too quickly, turn the flames off and let the residual heat cook the pizza for a few minutes.

7. Continue cooking until the sides are golden brown and the dough has fully risen, for about 10 - 14 minutes.

Tip: Removing the pizza from the pan quickly will ensure a crunchy bottom. If you let it cool in the pan, you run the risk of trapping steam and ending up with a soggy base.

Overloaded Pepperoni Detroit-style Pizza

8. Take the pizza out of the pan with the help of a spatula; let it rest on a cooling rack or serving board until you’re ready to eat.

Overloaded Pepperoni Detroit-style Pizza on peel

9. Slice into square pieces, serve and enjoy!.

Slice into square pieces, serve and enjoy!

Overloaded Pepperoni Detroit-style Pizza slice

Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

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