Lazy Weekends · American
Detroit-Style Crispy Edge Pepperoni Pizza
An iconic Midwestern delight featuring a thick, airy focaccia-like crust with caramelized cheese edges.
Why This Works
The metal pan conducts heat directly into the dough and cheese, creating a fried-edge effect that is impossible to replicate on a pizza stone.
The Upgrade
Add a drizzle of hot honey over the pepperoni immediately after pulling the pizza from the oven.
Chef's Secret
Michelin TechniqueUse a mix of mozzarella and monterey jack if you cannot find brick cheese; it mimics the melt-and-brown properties perfectly.
Ingredients
Total time including resting: 45 min
Directions
Generously oil a 9x13 metal baking pan with the olive oil to ensure the crust fries during baking.
Stretch the room-temperature dough to the corners of the pan and let it rest for 15 minutes.
Spread half the cheese all the way to the very edge of the pan to create the signature frico crust.
Top with the remaining cheese and pepperoni, then bake at 500°F for 15 minutes.
Remove the pizza, spread the tomato sauce in two neat strips down the length, and sprinkle with oregano.
Return to the oven for 5 minutes until the edges are dark brown and crispy.
Wine Pairing
Lambrusco
Sparkling
The BottleCleto Chiarli Vecchia Modena Lambrusco di Sorbara
The bubbles and high acidity slice right through the melted cheese and pepperoni fat. It’s an Italian classic that acts as an ideal palate cleanser for greasy, comforting pizza.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Classic Caesar Salad
Crisp romaine and parmesan provide a necessary vegetal crunch to contrast the heavy, doughy pizza.
Ingredients
Directions
Whisk garlic, anchovy paste, lemon juice, and olive oil in a small bowl until emulsified.
Chop romaine into bite-sized pieces and wash thoroughly; pat completely dry.
Combine lettuce and dressing in a large bowl, tossing to coat each leaf evenly.
Fold in half the parmesan and all croutons.
Transfer to serving plates.
Garnish with remaining parmesan.
Side Dish
Marinated Cherry Tomatoes
Quickly tossed with olive oil and basil, these tomatoes add a bright, acidic burst to cut through the greasy pepperoni.
Ingredients
Directions
Place halved tomatoes in a chilled glass mixing bowl.
Drizzle with olive oil and balsamic vinegar.
Season immediately with salt and pepper to draw out the juices.
Toss gently to incorporate flavors.
Fold in fresh basil just before serving.
Serve at room temperature to preserve brightness.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.
Good, but mine came out slightly overdone — I'd shave a few minutes off.
Genuinely can't believe how easy this was for how good it tasted.
Perfect American flavors. Followed it step by step and it was flawless.