You’re gonna back after all

Homemade Detroit Style Pepperoni Pizza


Dough :
• 145g Bread flour
• 108g Water
• 2.3g Instant yeast
• 3.6g Salt
• 3g Sugar
• 10g Butter
• 10g Olive oil

Bakers Percent
• 100% Bread Flour
• 75% Water
• 1.6% Instant yeast
• 2.5% Salt
• 2% Sugar


Combine the flour, yeast, sugar and salt in a food processor and pulse to mix. Add the water and run the processor for about 1 minute til a rough dough ball forms. Turn out, briefly knead the dough and shape into a ball. Cover with a damp cloth and let rest for 20 minutes.

Melt the butter and mix with the olive oil. Brush the pizza pan liberally with the mixture and transfer in the dough. Press the dough out to fill the pan. It may not reach to the edges, just let it rest a few minutes and then finish stretching the dough. Cover and allow to rise til doubled.

Top with sauce and Mozzarella cheese cut into approximately ½ inch cubes (making sure the chesse is up against the sides of the pan) and your chosen toppings. Bake at 550°F for about 10 minutes, til the cheese is melted and the edges bubble and brown.

Transfer from the pan to a cooling rack for a few minutes before cutting so the bottom doesn’t get soft.