Detroit-Style Pan Pizza with Smoked Mozzarella and Pepperoni

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A thick, airy Detroit-style pizza baked in a square pan with a crispy cheese edge, topped with smoked mozzarella and spicy pepperoni slices. This italian-inspired pizza ready in about 108 minutes pairs all-purpose flour, (110°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 420 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 all-purpose flour
• 1 cup (110°F) warm water
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tbsp sugar
• 1 1/2 tsp salt
• 3 tbsp plus 2 tbsp for pan olive oil
• 12 oz, shredded smoked mozzarella cheese
• 20 slices pepperoni slices
• 1 cup, slightly chunky tomato sauce
• 1 tsp dried oregano
• optional, 1/4 tsp crushed red pepper flakes

Instructions

1. Step 1: In a large bowl, combine 3 cups all-purpose flour, 1 tbsp sugar, and 1 1/2 tsp salt. In a separate small bowl, dissolve 2 1/4 tsp active dry yeast in 1 cup warm water (110°F), letting it sit for 5 minutes until foamy. Stir yeast mixture and 3 tbsp olive oil into flour mixture until a sticky dough forms.
2. Step 2: Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic. Place dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 hour until doubled in size.
3. Step 3: Preheat oven to 500°F and generously grease a 9x13-inch metal baking pan with 2 tbsp olive oil. Press the dough evenly into the pan, making sure it touches all edges. Let rest for 20 minutes.
4. Step 4: Evenly sprinkle 12 oz shredded smoked mozzarella over the dough, extending to edges for a crispy crust. Arrange 20 pepperoni slices evenly on top.
5. Step 5: Spoon 1 cup tomato sauce in three stripes over the cheese and pepperoni, then sprinkle 1 tsp dried oregano and optional 1/4 tsp crushed red pepper flakes.
6. Step 6: Bake pizza on the middle rack for 15-18 minutes until the cheese bubbles and edges are deep golden brown. Let cool 5 minutes before slicing into squares and serving.