Small-batch Pepperoni Detroit-Style Pizza #BBB

For June, our bread is a small-batch Detroit-style pizza.  We had never tried this kind of pizza before and it was enjoyed by our family of four, even hubby, who recently prefers thin crust.  I liked this light and fluffy crust very much!  It would have been even crispier on the edges had I been able to bake it at the suggested temperature, but alas, my toaster oven only goes up to 450ºF and it was too warm to turn on our awful, kitchen of Hades oven.  (You suck, GE!)

I made the one day version and the small batch was a perfect size for our family.  This pizza smelled fantastic while baking.  I liked the jalapeno addition.  Everyone else declined to try the hot honey but I did.  The store only had the extra spicy though and it was EXTRA spicy!!  Ow.  Still, tasty.

 

We would love to have you try out this perfectly sized pizza with us this month and share how it turned out and what you thought!  New recipes are posted every other month on the 16th. (Next bake in August 2024).  Check out our Facebook group to see the participants' baking results during that time.  If you would like to post your results with a Buddy badge on a blog, let us know in the comments or on the Facebook page.

 Small-batch Pepperoni Detroit-Style Pizza (or Small Batch Honeypeño Detroit-Style Pizza)
Makes one 8-inch pizza

For the Dough:
Yeast: For the long ferment version, ⅛ tsp (.75g). For the one-day version, 2¼ tsp (7g)
Bread Flour: 133g (1 cup)
White whole wheat flour: 14.5g (2 tbsp) (I used sprouted Einkorn flour)
Water: 104g (½ cup + 1 tbsp + 1 tsp)
Salt: 3.25g (½ tsp for table salt, more for sea or kosher salt)
Extra Virgin Olive Oil: 4 to 8g (1 to 2 tsp), plus more for the pan (about 2 to 3 tsp)

For the Toppings:
43g (1.5oz) mozzarella cheese, freshly grated
128g (4.5oz) muenster cheese, freshly grated
Scant ¼ teaspoon dried oregano
57g (2oz) pickled jalapeño slices (Karen said you don't have to use these if you don't want!)
57g (2oz) thinly sliced pepperoni cups
170g (6oz) pizza sauce (homemade or jarred)
Parmesan cheese, freshly grated
⅛ to ¼ teaspoon crushed red pepper flakes
Finely minced parsley
Hot honey (optional)

Instructions for the Overnight Dough:

In a stand mixer, stir together the yeast, flours, salt, water, and oil until combined.

Knead with the dough hook for about 10 minutes, until the dough is smooth and elastic. Cover the dough and let rest for 30 minutes. Stretch and fold the dough all around, cover, and refrigerate overnight, or up to 3 days.

When ready to bake, take out the dough and let sit at room temperature for 4 hours. 

Instructions for the Same Day Dough:

Using a stand mixer, or by hand, mix together the yeast, flours, salt, water, and oil until combined.

Knead for about 10 minutes, until the dough is smooth and elastic. Place the dough into an oiled bowl or dough rising bucket and let rest, covered, for 15 minutes.

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Add a drizzle of oil to an eight-inch square metal cake pan (preferably darker) and coat the bottom and sides of pan.

Turn the dough out into the pan and flip it to cover both sides. Using tips of fingers, push the dough to spread over the bottom of the pan.  Let rest for 10 minutes if the the dough springs back too much. Allow to rise, covered, until puffy; about 45 minutes to an hour.

While the dough is rising, heat the oven to 500ºF with a rack on the lower third (closer to the heating element). You can also use a pizza stone if you have one.

Sprinkle the cheeses on top of the dough all the way to the edges. Sprinkle with the oregano.

Layer the jalapeños, then the pepperoni, and then ladle three strips of sauce over the pepperoni.  Sprinkle with the Parmesan and the crushed red peppers.

Bake for 15 to 18 minutes, until the edges are a deep golden brown and the cheese is bubbly.

Remove from the oven and sprinkle the top with the parsley.  Let the pizza cool in the pan for five minutes and then remove to a cutting board to slice.

Drizzle with hot honey to taste (optional).

The rest of the Bread Baking Babes

• Blog from OUR Kitchen – Elizabeth
  
• Judy’s Gross Eats – Judy
• My Diverse Kitchen - Aparna
• Bread Experience - Cathy
• Thyme for Cooking - Katie
• My Kitchen in Half Cups - Tanna
• Feeding My Enthusiasms - Elle 
• Karen's Kitchen Stories - Karen