We all loveee pizza, I’m sure. And personally, I think Detroit-style pizzas has to be one of the best types of pizzas there is. Even though i have been to America, i have yet to visit Detroit but one day i hope to change that!

For those that are unfamiliar with Detroit-style pizzas, you’re in for a treat! Unlike traditional pizzas, Detroit-style is rectangular and the base is much thicker, almost bread-like. The crust is thick, crispy and yet chewy at the same time, which in my opinion is what set Detroit-style pizza apart from the rest. I’m going to show you a shortcut version that’s super easy to make at home and best of all, you can make it in a few hours. This is my pepperoni and hot honey Detroit-style pizza.

The ingredients you’ll need for this recipe and some tips to help you along the way!

1. The pizza dough: This dough is super simple, no frills recipe and only needs proofing once. You could also opt out for store bought pizza dough as well or from your local pizza shop if you want to cut down on the time and work.
2. Bread flour: you must you bread flour, and you CANNOT substitute with plain flour. Bread flour has higher protein levels which gives your pizza dough structure. You need at least 12% protein in your flour, check the nutrition table at the back of your flour packet.
3. Yeast: this recipe uses instant dry yeast which is a lot more beginner friendly. I highly recommend the Sal brand but you cannot find it, it’s no big deal – just use the best yeast you could find.
4. Sugar/Honey: in order to activate the yeast, you first need to feed it! Yeast feeds on sugar and this is an essential part in creating successful pizza dough. If there is nothing for your yeast to feed on, it will not do its job in the fermentation and the rising of your pizza dough. Honey is also a great option as it adds flavour to your pizza dough, but use what is available to you!
5. Warm water: aside from sugar, yeast activates at a certain temperature, more specifically at body temperature. If your water is too hot, it will kill the yeast and your pizza dough will not rise. If your water is too cold, it will not activate the yeast and again fermentation will not take place. Make sure to heat up your water to body temperature, this is an essential step!
6. Salt: salt adds flavour to the bread but it can also kill your yeast. It is important to not let salt and your yeast come into contact before the yeast is activated. This is why we let the yeast feeds on the sugar in the warm milk first and later add salt to the dough.
7. Olive oil: this recipe uses a lot of olive oil and it adds a lot of flavour to the pizza. I highly recommend you use a good quality brand of olive oil as you can really taste it.
8. Garlic butter: what more is there to say. This part is essentially butter, garlic and parsley melted together, don’t skip it. It adds so much flavour.
9. Toppings: go ham with your favourite kinds but for this recipe, it’s going to be salami, hot honey, stracciatella cheese and mozzarella.
10. Passata sauce: any tomato sauce/ puree will do for this recipe. You could also use marinara sauce if you wish.
11. Pepperoni: pepperoni is great in this recipe but also feel free to use other types of cured meats like proscuitto or salami, they are great options also. And if you want this to be vegetarian, then please feel free to leave out the meat completely – honestly, it would still be delicious and much lighter too!
12. Stacciatella cheese: it’s an Italian cheese that’s made up of shredded fresh mozzarella cheese soaked in cream. It’s also the inside of a burrata! You can find this in most big supermarkets nowadays, if now try your local Italian or specialty grocery stores.
13. Honey: before you question my sanity on adding honey to pizza, please try it before you knock it! It’s honestly my favourite ingredient to add onto pizza after chilli oil. The sweetness of the honey adds interest and another layer of complexity to the pizza – and it wonderfully compliments the spiciness of the pepperoni so well.
14. Storage: store leftover pizza in an air-tight container in the fridge for up to 3 days. When you’re ready to eat, simply pop it back into the oven or airfryer at 180C until warmed through and crispy.
15. Prepare in advance: if you could like to make this ahead of time, here’s what you do. Prepare your pizza dough and pop it in the fridge the day before. Take out your dough 2 hours before you bake, shape it into your baking tray and let it come to room temperature. Top with your choice of toppings and bake.

Ingredients

Dough:
325g (2 1/2 cups) bread flour
1 cup lukewarm water
3g (1 tsp) instant yeast
1/3 tbsp salt
1 tsp sugar
1 tbsp olive oil

Garlic Butter:
3-4 tbsp butter
3 garlic cloves, minced
parsley, minced

Toppings:
Passata Tomata puree
Mozzarella cheese
Pepperoni (i used hot salami)
Stracciatella cheese
Hot honey
Chilli flakes

Method

1. Dough: In a stand mixer with a dough hook, combine all the dough ingredients and let the mixer go for 5-7 minutes until the dough is smooth and forms into a ball. If the dough is too sticky, add in extra flour or too dry add a bit of water. You could also do this by hand with a wooden spoon then tip out onto a clean surface and knead until smooth.
2. Transfer the dough into an oiled bowl, cover and leave to proof for 30 minutes.
3. Once proofed, transfer the dough ball into a generously oiled baking tray and start stretching out the dough into the corners. The dough will pull back so you can dimple it with your fingers while stretching it out. Cover with a towel and continue to let it proof once more for 1 hour.
4. Garlic butter: Melt your butter and combine it with garlic, parsley, salt and pepper.
5. Once the dough is ready, pour the garlic butter onto the dough evenly. Then spread on the passata tomato puree and top generously with mozzarella cheese (make sure to put cheese onto the sides and corners for that classic Detroit-style pizza look). Top with salami.
6. Bake for 15-18 minutes or until the cheese is golden brown and the base is crispy and golden. Top with stracciatella cheese, hot honey and chilli flakes. Slice to serve