Detroit Style Pan Pizza - The Red Stripe
A pan style pizza with light and airy crust, a crispy cheesy edge, zesty pizza sauce laid down in 2 lines and pepperoni layered on top. Perfect for cutting into squares - makes serving and sharing easy!
- 1 recipe pizza dough homemade or purchased
- 4-6 tbsp olive oil for drizzling in the bottom of the pan
- 16 ounces cubed mozarella Park skim or whole, cut into 1/2 inch cubes
- 1/4 cup parmesan shredded
- 2 tsp Italian Seasoning
- 1 cup Pizza sauce homemade or purchased
- 1 cup sliced pepperoni
For the dough
Liberally drizzle olive oil into the bottom of a 9x13 baking pan (cake pan).Place the pizza dough into the pan, stretching it to try and reach the edges and corners. Let the dough rest for 5 minutes in between stretches. If allowed to rest, it will stretch more easily. It might take 5 or 6 sessions of stretching. The oil will make it slick and this is what helps prevent sticking later on.Alternatively, you can stretch it by hand outside of the pan and place it in when it is nearly stretched to size. Cover the pan with plastic wrap and lay a dish towel over the top. Allow to rise in a warm place until doubled in size. The dough should be puffy and slightly bubbled. See below in the notes for an alternate step, if desired.
Preheat the oven to 450f about 45 minutes to an hour before you plan to bake the pizza. See notes about using a baking steel, stone, or spare cookie sheet (not a necessary thing but handy to have).
For the assembly
Cube the mozarella into 1/2 inch cubes. Sprinkle the Italian seasoning over the dough, then scatter the cheese cubes across the surface, making sure some of the cheese rests in the edges along the pan. (See the blog post for an explanation).Sprinke 1/2 of the grated parmesan over the dough.
Spoon on the sauce in 2 strips or lines horizonally.
Layer the pepperoni down the center of the lines of sauce and sprinkle with the rest of the parmesan cheese.
Bake in a preheated oven on a lower or center rack until the edges are bubbly, the bottom is crispy, and the top is golden brown. Check after 10 minutes of baking to see how it's coming along. Adjust the pizza by turning it or moving to a higher rack to ensure even baking. (see notes below)
Remove from the oven and run a butter knife around the edge. Using a spatula gently shift the pizza around in the baking sheet to losen the bottom and sides. Ease the spatula under the pie as you tilt and slide it out onto a cutting board. Allow to cool a few minutes to set up, then slice into squares and enjoy! An alternate step is to allow the cheese to rise along with the dough. Stretch the dough to size in the pan, then spread 1/2 of the cubed cheese across the surface and some pieces into the edges. Cover and allow to rise. The dough will rise up and around the edges of the cheese. It makes for a great texture with pockets of gooey cheese when baked. To encourage a crispy bottom, make sure the oven has been pre-heating at least an hour before baking. Placing the pan on a baking steel or stone will really help, but if you don't have one you can use a spare cookie sheet, also preheated in the oven. Or place the baking pan directly on the rack, and monitor the edges for crispiness. You might need to lightly tent the top to prevent over-browning while the bottom crust gets crispy.
Calories: 591kcalCarbohydrates: 36gProtein: 28gFat: 38gSaturated Fat: 15gTrans Fat: 1gCholesterol: 82mgSodium: 1558mgPotassium: 257mgFiber: 2gSugar: 7gVitamin A: 732IUVitamin C: 3mgCalcium: 451mgIron: 3mg