Detroit-Style Pan Pizza

Preparation

With a thick chewy crust and caramelized cheesy edges that are nearly blackened and taste like the best frico ever, Detroit-style pizza is in a league all its own. To bake one up at home, you usually have to use a high-sided rectangular steel pizza pan, but the HexClad 9" x 13" Hybrid Roasting Pan is the perfect stand-in and yields a pizza with the same signature cheesy characteristics.

2. Meanwhile, place a baking sheet on a rack on lower third of oven and preheat to 500°F/260°C.

3. When oven has reached temperature, assemble pizza. Gently press dough down with fingers until it reaches edges and corners of pan (this will also release some air bubbles), then scatter cheese evenly over dough, including to edges. Spoon sauce overtop in 8 large pools.

4. Place roasting pan on hot baking sheet and bake for 15 minutes. Remove from oven and arrange pepperoni slices on top of melted cheese, return to oven, and continue to bake until cheese is bubbling and edges of pizza are deeply browned and caramelized, about 15 minutes.

5. Remove pan and baking sheet from oven and let rest for 10 minutes. Transfer pizza to a cutting board, cut into 8 to 12 squares and serve.

MAKE AHEAD TIPS

To make pizza dough ahead, let it slow-rise in the refrigerator overnight. Let the dough come to room temperature for 30 minutes before stretching it out. Refrigerate pizza sauce in an airtight container for up to 5 days or freeze for up to 6 months.

NOTES

For a shortcut version, substitute 1½ pounds/675 grams store bought dough and 2 cups/475 ml jarred pizza sauce. Be sure to pick a nice thick sauce so it doesn’t run all over the pizza. 

Wisconsin brick cheese is a white semi-soft cheese with high butterfat and is an essential ingredient to a traditional Detroit pizza. You can usually find it at specialty cheese shops or order it online. Although it will melt differently and not caramelize in the same way, you can substitute the brick cheese with a blend of mozzarella and Monterey Jack.