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Authentic Detroit square pie with a thick, airy focaccia-like crumb, caramelized cheddar-brick cheese ‘frico’ crown, cup-and-char pepperoni bowls brimming with savory oil, pickled jalapeños, and sweet hot honey.
Essential Bakeware
LloydPans Pre-Seasoned Detroit Pizza Pan (10×14 Inch)
Heavy-gauge hard-anodized aluminum with permanent non-toxic PSTK coating delivers the legendary golden-black cheese frico walls without sticking.
Detroit Crispy Pepperoni & Jalapeño Pie
Prep Time: 35 mins | Rise: 2 hrs | Bake Time: 14 mins | Yield: 1 Pan (8 Slices)
Ingredients
- 400g dough: High-protein bread flour (72% hydration with 1 tsp olive oil)
- 200g: Wisconsin Brick Cheese or 50/50 mozzarella & sharp cheddar
- 150g: Natural casing cup-and-char pepperoni
- 1 cup: Cooked Detroit red pizza sauce
- 3 tbsp: Pickled jalapeño rings, drained
- 2 tbsp: Spicy hot honey
- 2 tbsp: Clarified butter for greasing pan
Instructions
- Oil Detroit steel pan generously. Press dough to edges and proof 2 hours until aerated.
- Layer half the pepperoni directly onto dough to bake flavor into crumb.
- Cube cheese and pile densely against perimeter edges to form the frico crust.
- Scatter remaining pepperoni and jalapeños on top. Bake at 260°C (500°F) for 14 minutes until crust is deep bronze.
- Ladle two hot red sauce stripes down pie, drizzle hot honey, release frico with spatula, and slice.
