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.

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