Bread
Little Caesars Inspired Detroit-Style Deep Dish Pepperoni Pizza
A tall, airy pan pizza with a crisp fried bottom, caramelized cheese edges, pepperoni, and bright tomato sauce in a classic rectangular Detroit-style build.
Inspired by Little Caesars
Prep
35 min + 2 hr rise
Cook
22 min
Serves
8 servings
Difficulty
Hard
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 14 ingredients
- • 3 1/4 cups bread flour, plus more for handling
- • 2 1/4 teaspoons instant yeast
- • 1 1/2 teaspoons kosher salt
- • 1 teaspoon granulated sugar
- • 1 1/3 cups warm water, 100°F to 110°F
- • 3 tablespoons olive oil, divided
- • 1 can (14 ounces) crushed tomatoes
- • 1 teaspoon dried oregano
- • 1/2 teaspoon garlic powder
- • 1/2 teaspoon kosher salt, for the sauce
- • 1/4 teaspoon red pepper flakes
- • 8 ounces low-moisture whole-milk mozzarella, cubed
- • 4 ounces Monterey Jack cheese, cubed
- • 5 ounces sliced pepperoni
View ingredient-by-ingredient match
- 3 1/4 cups bread flour, plus more for handlingMissing
- 2 1/4 teaspoons instant yeastMissing
- 1 1/2 teaspoons kosher saltMissing
- 1 teaspoon granulated sugarMissing
- 1 1/3 cups warm water, 100°F to 110°FMissing
- 3 tablespoons olive oil, dividedMissing
- 1 can (14 ounces) crushed tomatoesMissing
- 1 teaspoon dried oreganoMissing
- 1/2 teaspoon garlic powderMissing
- 1/2 teaspoon kosher salt, for the sauceMissing
- 1/4 teaspoon red pepper flakesMissing
- 8 ounces low-moisture whole-milk mozzarella, cubedMissing
- 4 ounces Monterey Jack cheese, cubedMissing
- 5 ounces sliced pepperoniMissing
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Method
Recipe notes
A dark metal pan conducts enough heat to fry the oiled crust; glass is slower and can leave the bottom pale. Cubed cheese pushed to the perimeter creates the signature lacy edge, and sauce stripes keep the thick crumb from becoming waterlogged.
Planning, storage, and serving
Storage and reheating
Refrigerate cooled slices within 2 hours for up to 4 days. Reheat in a 375°F oven or covered skillet until the center is hot and the base re-crisps; freeze wrapped slices for up to 2 months.
Make-ahead tips
Make the dough and refrigerate it after the folds for 12 to 24 hours. Let it warm in the oiled pan for about 90 minutes before stretching and proofing; mix sauce up to 4 days ahead.
What to serve with it
- - Italian chopped salad
- - Roasted broccoli
- - Pepperoncini and olives
Equipment needed
- - Dark metal 9-by-13-inch pan
- - Large mixing bowl
- - Thin metal spatula
Difficulty explained
The dough is intentionally sticky and the bake is very hot; correct pan choice, patient proofing, and judging the bottom crust make this the most technical recipe in the batch.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Provolone cheese
Replace up to half the mozzarella with shredded provolone.
Diced tomatoes, lightly crushed
Use the same can size of diced tomatoes and crush them briefly with a potato masher.
Turkey pepperoni
Use the same number of turkey pepperoni slices.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Adding extra flour until the dough feels dry produces a tight, bready crust; use wet or oiled hands instead.
- A pale aluminum or glass pan may not crisp the base before the top finishes, so use dark metal whenever possible.
- A solid blanket of sauce traps moisture and inhibits browning; use separated stripes over the cheese and toppings.
Nutrition Context
- This is a rich, cheese-forward entrée; two smaller rectangles with salad make a balanced serving for many diners.
- Pepperoni and cheese supply most of the sodium and saturated fat, while a vegetable side adds fiber and freshness.
FAQ
Can I use a glass baking dish?
It will bake, but the bottom is less likely to crisp before the top browns. A dark metal pan is strongly preferred.
Why is the dough so sticky?
High hydration creates the open, airy crumb. Wet your hands for folds rather than working in extra flour.
Can I use pre-shredded cheese?
Yes, though cubes melt more slowly and create better caramelized pockets along the edge. Choose low-moisture cheese either way.
How do I check the bottom?
Lift one corner carefully with a thin spatula; it should be deep golden and firm, not pale or soft.
Can I halve the recipe?
Yes. Use a dark 8-inch square pan and begin checking several minutes earlier, while relying on the same color cues.
What sides pair best with this dish?
An acidic chopped salad, roasted broccoli, or pepperoncini balances the rich pepperoni and caramelized cheese.