Detroit-Style Brick Oven Pepperoni Pizza

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A thick, airy Detroit-style pizza topped with smoky pepperoni and a robust tomato sauce baked to a crispy-edged perfection. This american-inspired pizza ready in about 138 minutes pairs bread flour, 105°F warm water, (1 packet) active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups bread flour
• 1 1/4 cups, 105°F warm water
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp sugar
• 1 1/2 tsp salt
• 2 tbsp plus 3 tbsp for pan olive oil
• 20 slices pepperoni slices
• 3 cups shredded mozzarella cheese
• 1 1/2 cups canned crushed tomatoes
• 2 cloves minced garlic
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese

Instructions

1. Step 1: In a large bowl, combine 3 cups bread flour, 1 tsp sugar, and 1 1/2 tsp salt. In a separate small bowl, dissolve 2 1/4 tsp active dry yeast in 1 1/4 cups warm water (105°F) and let sit for 5 minutes until foamy.
2. Step 2: Add the yeast mixture and 2 tbsp olive oil to the flour mixture. Stir with a wooden spoon until a sticky dough forms. Knead on a lightly floured surface for 8 minutes until smooth and elastic.
3. Step 3: Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 1/2 hours until doubled in size.
4. Step 4: Preheat your oven to 500°F and coat a 9x13-inch rectangular baking pan with 3 tbsp olive oil. Transfer the dough to the pan and press it evenly to fill the pan corners.
5. Step 5: Spread 1 1/2 cups canned crushed tomatoes mixed with 2 cloves minced garlic, 1 tsp dried oregano, and 1/2 tsp red pepper flakes evenly over the dough.
6. Step 6: Sprinkle 3 cups shredded mozzarella cheese over the sauce, then arrange 20 pepperoni slices evenly on top.
7. Step 7: Bake for 15-18 minutes until the cheese is bubbly and golden and crust edges are crispy and caramelized.
8. Step 8: Remove from oven and sprinkle 1/4 cup grated Parmesan cheese over the top before slicing and serving.