Detroit style deep pan pizza
A thick, airy pizza with a fried, crispy cheese crust at the edges. Easily the best pan pizza at home.
- Time3 hr
- LevelMedium
- Costabout £0.78 a head
- Oven250°C (230°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, yeast, salt and water. Stir to a sticky dough, cover and leave for 1 hour.
60 min - 2
Oil a 23 by 33 cm baking tin well with 2 tbsp oil. Tip in the dough and stretch to fill the corners. Rest for 1 hour, stretching again if it shrinks back.
60 min - 3
Heat the oven to 250°C (230°C fan). Mix the passata with the oregano, garlic and a pinch of salt.
- 4
Scatter the cheeses over the dough, right to every edge, so the cheese touches the sides of the tin. Lay the pepperoni on top.
- 5
Spoon stripes of sauce over the top. Bake on the lowest shelf for 20 minutes, until the cheese edges are dark and crispy.
20 min - 6
Run a knife round the edge, lift out, and cool for 5 minutes before cutting into squares.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.