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Spicy Detroit pizza recipe with jalepeno and pepperoni

Spicy Detroit Pizza with Jalapeno, Pepperoni, Hot Honey

A spicy pizza is more than just adding jalapenos or hot sauce. It should start with the sauce, and that's exactly what we did, by kicking up our Ultimate Homemade Pizza Sauce with an extra hefty spoonful of red pepper flake. Finished off with fresh jalapeno, natural casing pepperoni, and drizzled with Mike's Hot Honey, this spicy Detroit pizza raises the heat in a variety of flavorful ways.
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Pizza Style: Detroit
Oven Type: Home Oven, Outdoor Pizza Oven
Keyword: Pepperoni, spicy
Prep Time: 15 minutes
Cook Time: 10 minutes
Proof Time: 2 days
Total Time: 2 days 25 minutes
Servings: 4 people

Equipment

  • 1 10"x14" Detroit Style Steel Pan We used a Lloyd's Pan, often considered one of the best out there for commercial or home use. Other types of pans can be used, but will lack the proper crust-forming characteristics of Detroit style pizza.

Ingredients

Dough

Toppings

Instructions

Make the dough.

  • Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine.
  • Heat water in microwavable safe bowl for 30 seconds. Temperature should be between 85F and 95F. Add yeast to water and let sit for 5 minutes. We're not looking for a full activation, just a bit of a jumpstart.
  • Slowly add water/yeast mixture to the stand mixer, mixing on low until it forms a smooth consistency, about 10 minutes. Note: dough will be very wet and sticky, and the bottom will stick to the bowl.
    Detroit dough
  • With the dough still in mixer bowl, fold into a ball, cover with plastic wrap, and set on counter for 1 - 2 hours to kick-start fermentation. You should notice some rise in the dough but not doubling in volume.
  • Place in refrigerator for 1 to 2 days.

Stretch dough in pan.

  • Let dough come to room temperature on the counter for 3 hours.
  • Preheat the oven to 550°F. If using an Ooni or other outdoor pizza oven, preheat until 700-800 degrees, about 20 minutes.
  • Scrape the dough out of the bowl and into the pan. Because of the high hydration in this recipe, you may need to wet your hands prior to handling. Flatten and stretch the dough to fit the pan as close as possible (a tiny bit of shrinking may happen, that's fine). Let sit for ½ hour, then stretch again ensuring dough touches edges of pan.
    resting dough
  • Place pan on the bottom of your oven to par-bake the dough for 5 minutes.
    Par-baking crust

Toppings, in order; then bake.

  • Carefully remove the hot pan from oven. Add shredded mozzarella then cubed brick cheese, ensuring cheese touches the edge of the pan. Add 3 large stripes of sauce, pepperoni, and jalapenos.
    Toppings
  • For home ovens: place pizza in oven for another 10 minutes on the bottom rack. (toss the broiler on for the final minute or two if the cheese and pepperoni is not browning fast enough).
    For outdoor pizza ovens: bake for 10 minutes, rotating pan halfway through.
    Final bake of the pizza
  • Remove from oven and use a metal spatula to separate the pizza from the pan. Slide onto a wire rack to rest for 3 minutes. Drizzle with Mike's Hot Honey. Slice, and enjoy.