Detroit-Style Pizza Recipe With Pickled Tomato Sauce
Make a zesty pickled tomato sauce and homemade pizza dough in this delicious, modern twist on a Detroit-style pizza. For a traditional version that's weeknight-quick, check out our Detroit-Style Pizza made in a cast-iron skillet.
This great recipe was developed and sent to us by Lori at Foxes Love Lemons.
- For the Dough:
- 2½ cups (600 mL) all-purpose flour
- 1 tsp (5 mL) fast-rise yeast
- 1 tsp (5 mL) honey
- 2 tsp (10 mL) kosher salt
- Olive oil for oiling the bowl
- For the Pickled Tomato Sauce:
- 1 tbsp (15 mL) extra-virgin olive oil
- 8 oz. (225 g) grape tomatoes
- Kosher salt and ground black pepper
- 1 tbsp (15 mL) red wine vinegar
- 1 tsp (5 mL) minced garlic
- For Building the Pizza
- 2 tbsp (30 mL) olive oil
- 4 oz. (125 g) sliced pepperoni
- 12 oz. (370 mL) whole milk low-moisture mozzarella cheese, cut into ½" (1.25-cm) cubes
- For Garnish
- Basil leaves
Make the Dough: In bowl of stand mixer fitted with bread hook attachment, stir together flour and yeast. In liquid measuring cup, stir honey into 1 cup (250 mL) warm (110°–115° F/43°–46° C) water. Add water mixture to mixer and mix on medium-low speed 1 minute or until ball forms, scraping down sides of bowl with spatula as needed.
Let dough rest in mixer bowl 10 minutes, then add salt and mix for 30 seconds. Place dough in a large lightly oiled bowl. Cover with clean towel and proof in warm spot 2 hours or until dough doubles in size.
Meanwhile, make the Pickled Tomato Sauce: Heat medium skillet over medium-high heat 2 minutes. Add oil and tomatoes to skillet and season with salt and pepper. Cook 5 minutes or until tomatoes are charred all over, shaking pan frequently.
Transfer half of tomatoes to bowl of food processor fitted with knife blade attachment. Add vinegar and garlic; process until smooth. Transfer remaining half of tomatoes to medium bowl; lightly crush with fork. Stir in pureed tomatoes. Sauce will be thinner than traditional pizza sauce—this is OK.
Build and Bake the Pizza: Position two oven racks on bottom two slots of oven. Place large rimmed baking pan on bottom rack. Preheat to 500°F (260°C).
Pour 2 tbsp (30 mL) olive oil into a stoneware pan. Place dough in pan and stretch dough to edges of pan until it starts to shrink back and won't stretch farther. Let dough rest for 10 minutes, then finish stretching dough to edges of pan.
Place pepperoni in even layer over dough. Spread cheese in even layer over pepperoni, all the way up to the edges of the pan. Spread Pickled Tomato Sauce in three lines, lengthwise, across cheese.
Transfer pizza to second lowest oven rack and bake 20 to 25 minutes or until crust is very crispy and golden brown (or dark golden brown, if you prefer). Using a metal mini serving spatula or small knife, loosen edges of pizza from pan and transfer to cutting board. Cut into 8 squares. Garnish with basil and Parmesan cheese and serve immediately.
- 4 servings
Allow an additional 2 hours and 20 minutes for your homemade dough to proof.
The rimmed baking pan placed on the rack beneath the pizza is to protect the bottom of your oven from a mess. Detroit-style pizza often bubbles over with olive oil or cheese—that's just the way it is! If you choose not to use the rimmed baking pan (if you have something else protecting the bottom of your oven), your pizza may cook faster (because there won't be a pan between the heat source and pizza). Check on it after 15 minutes and watch carefully.
A Community Kitchen Recipe
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