Detroit-Style Pepperoni Pizza

Name: Detroit-Style Pepperoni Pizza
Ingredients: 4⅓ cups unbleached bread flour (567 g); 1¾ tsp. kosher salt (11 g); 1¼ tsp. instant dry yeast (4 g); 2 Tbsp. extra-virgin olive oil (28 g), plus more for stretching and folding; 3 Tbsp. extra-virgin olive oil, divided; 1 lb. mozzarella, fontina, or provolone cheese, cut into ¼-inch cubes (3½ cups), divided; 1 cup Easy Pizza Sauce or store-bought marinara sauce, room temperature; 4 oz. pepperoni, thinly sliced; ½ cup pepperoncini or pickled Peppadew peppers, sliced crosswise

www.saveur.com

In this square pan pizza, a rich, crunchy crust is topped with marinara sauce, gooey melted cheese, thinly sliced pepperoni, and briny pickled peppers.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

4⅓ cups unbleached bread flour (567 g)
1¾ tsp. kosher salt (11 g)
1¼ tsp. instant dry yeast (4 g)
2 Tbsp. extra-virgin olive oil (28 g), plus more for stretching and folding
3 Tbsp. extra-virgin olive oil, divided
1 lb. mozzarella, fontina, or provolone cheese, cut into ¼-inch cubes (3½ cups), divided
1 cup Easy Pizza Sauce or store-bought marinara sauce, room temperature
4 oz. pepperoni, thinly sliced
½ cup pepperoncini or pickled Peppadew peppers, sliced crosswise