Detroit / Sicilian Style Pepperoni Pizza
About This Detroit / Sicilian-Style Pepperoni Pizza
Detroit-style pizza is my absolute favorite — the thick, fluffy, crispy-edged dough is unreal — and this recipe is my not-so-purist but extremely delicious version. It uses a no-knead dough inspired by Jim Lahey’s My Pizza and My Breadcookbooks, topped with a rich, spicy ’Nduja tomato sauce, crispy pancetta, tons of pepperoni, and freshly shredded fontina for maximum melt. Then it gets crowned with dollops of buttery stracciatella and a sprinkle of crushed red pepper flakes. It’s meaty, cheesy, saucy, and ridiculously good. Customize it however you want, but this combo is elite.
Why You’ll Love It
Thick, fluffy, crispy Detroit/Sicilian-style crust
No-knead dough = extremely easy, dramatic payoff
’Nduja tomato sauce adds rich, savory heat
Perfectly melty fontina (shred it yourself!)
Salty pancetta + classic pepperoni = meat lover’s dream
Stracciatella on top makes it luxurious
Works in any standard 9×13 pan—no special equipment needed
Customizable with endless topping combos
Ingredients You’ll Need
No-Knead Dough
Bread flour
Active dry yeast
Kosher salt
Cool water
Olive oil
’Nduja Tomato Sauce
Tomato
’Nduja
Olive oil
Garlic
Salt
Pizza Toppings
Pancetta cubes
Fontina cheese (freshly shredded)
Pepperoni
Stracciatella or burrata filling
Crushed red pepper flakes
How to Make It
Make the no-knead dough and let it rise 18–20 hours. Oil a 9×13 pan, press the dough into it, rest, then stretch again and par-bake at 500°F. Blend together the fresh tomato, ’Nduja, garlic, olive oil, and salt to make a super flavorful sauce. Spread the sauce on the par-baked dough, add pancetta, tons of fontina, and pepperoni, then bake again until golden and bubbly. Slice into squares and top with dollops of stracciatella and crushed red pepper flakes.
Tips for Success
Shred your own fontina — it melts smoother than pre-shredded cheese.
Let the dough rest if it resists stretching — it relaxes as it sits.
Par-baking prevents raw spots in the thick crust.
Use a well-oiled pan for that signature crispy bottom.
Fresh tomato + ’Nduja makes the sauce incredibly flavorful — don’t skip the blending.
Add stracciatella after baking so it stays creamy, not melted.
Let it cool a few minutes before slicing to keep the structure.
Frequently Asked Questions
Is this authentic Detroit-style?
It’s inspired by Detroit-style but not purist. The technique is similar, but toppings and sauce are customized.
Can I use mozzarella instead of fontina?
Yes — but fontina melts better and tastes richer.
What can I substitute for ’Nduja?
Spicy Calabrian chili paste + a little olive oil works.
Can I use parchment in the pan?
Yes
Can I make the dough ahead?
Yes — mix the dough up to 24 hours before baking.
What to Serve With This Pizza
Simple green salad with lemon vinaigrette
Roasted broccoli or broccolini
Garlic confit
Charred vegetables
Cold beer or sparkling water
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Detroit / Sicilian-Style Pepperoni Pizza
Ingredients
- 3 cups bread flour
- 1/4 teaspoon active dry yeast
- 2 teaspoons kosher salt
- 1 ½ cups cool water
- 1-2 tablespoons olive oil (for the pan)
- 1 large tomato
- 1 1/2 tablespoons 'Nduja
- 1 tablespoon olive oil
- 1 garlic clove
- Pinch of salt
- 4 oz pancetta cubes
- 16 oz fontina cheese, freshly shredded
- 6 oz pepperoni
- 8 oz burrata filling
- Crushed red pepper flakes
Instructions
- In a medium bowl, combine the bread flour, active dry yeast, and kosher salt. Mix thoroughly.
- Gradually add the cool water, mixing with a wooden spoon or your hands until the dough is well combined and no dry spots remain.
- Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature (around 72°F) for 18-20 hours, or until it has more than doubled in size.
- Drizzle 1-2 tablespoons of olive oil into a 9”x13” pan, or line it with parchment paper.
- Scrape the risen dough out of the bowl and into the prepared pan using a dough scraper or your hands.
- Gently stretch the dough towards the edges and corners of the pan. If the dough resists, cover the pan and let it rest for an hour.
- After resting, drizzle a bit more olive oil on top and stretch the dough again to fully cover the pan. Use your fingertips to create dimples evenly across the dough.
- Cover the dough again and let it rest while you preheat the oven.
- Preheat your oven to 500°F.
- Once the oven reaches 500°F, place the pan with the dough in the oven and bake for 10-12 minutes, until the dough is lightly golden.
- Remove the dough from the oven and set it aside while you prepare the toppings.
- In a blender, combine the tomato, 'Nduja, olive oil, garlic, and salt.
- Blend until smooth.
- Spread the prepared 'Nduja tomato sauce evenly over the par-baked dough using a silicone pastry brush or a spatula.
- Evenly distribute the pancetta cubes over the sauce.
- Sprinkle the shredded fontina cheese across the pizza, followed by the pepperoni slices.
- Return the pizza to the oven and bake for an additional 12-13 minutes, or until the cheese is bubbly and the crust is golden brown.
- Remove the pizza from the oven and cut it into squares.
- Top each slice with a dollop of burrata filling and a sprinkle of crushed red pepper flakes.
- Enjoy!
Some Cooking Essentials:
Detroit-Style Pizza Pan
Nutribullet Blender
Pizza Cutter
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