Detroit / Sicilian Style Pepperoni Pizza

I LOVE Detroit-style pizza. The dough is so fluffy and crispy and rich and I would say that it is my favorite style of pizza. This recipe is not a purist Detroit-style, but it’s comparable.

I made a no-knead pizza dough inspired from Jim Lahey’s My Pizza & My Bread books. I made a N’Duja Tomato Sauce that was so rich and flavorful with a hint of spice, and then got pretty meat-y with additional pancetta cubes and pepperoni slices. I topped with freshly shredded fontina cheese (shred it yourself for a creamier and meltier cheese) and then added some super rich and buttery stracciatella and crushed red pepper flakes. SO GOOD!!!!

Stracciatella is the creamy filling of burrata, I bought this at Trader Joe’s in the cheese section.

Obviously, all the toppings are optional and you can add or remove whatever you’d like. Enjoy!

Some Cooking Essentials:

Detroit-Style Pizza Pan

Nutribullet Blender

Pizza Cutter

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Detroit / Sicilian-Style Pepperoni Pizza

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Yield: 12

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Ingredients

No Knead Pizza Dough

• 3 cups bread flour
• 1/4 teaspoon active dry yeast
• 2 teaspoons kosher salt
• 1 ½ cups cool water
• 1-2 tablespoons olive oil (for the pan)

'Nduja Pizza Sauce

• 1 large tomato
• 1 1/2 tablespoons 'Nduja
• 1 tablespoon olive oil
• 1 garlic clove
• Pinch of salt

Pizza Toppings

• 4 oz pancetta cubes
• 16 oz fontina cheese, freshly shredded
• 6 oz pepperoni
• 8 oz burrata filling
• Crushed red pepper flakes

Instructions

Pizza Dough

1. In a medium bowl, combine the bread flour, active dry yeast, and kosher salt. Mix thoroughly.
2. Gradually add the cool water, mixing with a wooden spoon or your hands until the dough is well combined and no dry spots remain.
3. Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature (around 72°F) for 18-20 hours, or until it has more than doubled in size.
4. Drizzle 1-2 tablespoons of olive oil into a 9”x13” pan, or line it with parchment paper.
5. Scrape the risen dough out of the bowl and into the prepared pan using a dough scraper or your hands.
6. Gently stretch the dough towards the edges and corners of the pan. If the dough resists, cover the pan and let it rest for an hour.
7. After resting, drizzle a bit more olive oil on top and stretch the dough again to fully cover the pan. Use your fingertips to create dimples evenly across the dough.
8. Cover the dough again and let it rest while you preheat the oven.
9. Preheat your oven to 500°F.
10. Once the oven reaches 500°F, place the pan with the dough in the oven and bake for 10-12 minutes, until the dough is lightly golden.
11. Remove the dough from the oven and set it aside while you prepare the toppings.

'Nduja Tomato Sauce

1. In a blender, combine the tomato, 'Nduja, olive oil, garlic, and salt.
2. Blend until smooth.

Pizza Assembly

1. Spread the prepared 'Nduja tomato sauce evenly over the par-baked dough using a silicone pastry brush or a spatula.
2. Evenly distribute the pancetta cubes over the sauce.
3. Sprinkle the shredded fontina cheese across the pizza, followed by the pepperoni slices.
4. Return the pizza to the oven and bake for an additional 12-13 minutes, or until the cheese is bubbly and the crust is golden brown.
5. Remove the pizza from the oven and cut it into squares.
6. Top each slice with a dollop of burrata filling and a sprinkle of crushed red pepper flakes.
7. Enjoy!

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