Detroit-Style Pizza with Hot Honey

Detroit-style pizza is having a moment in the UK, and for good reason - it's a thick, pillowy dough baked in a rectangular pan with cheese pushed right to the edges so it caramelises against the hot metal. Topped with pepperoni and a drizzle of hot honey after baking, the combination of sweet heat, salty cheese, and airy dough is absolutely irresistible.

Ingredients

Dough

• 350g strong bread flour
• 7g instant yeast (1 sachet)
• 1 teaspoon fine salt
• 1 teaspoon caster sugar
• 240ml warm water
• 2 tablespoons olive oil, plus extra for the pan

Toppings

• 200g mozzarella, cubed (not grated)
• 100g mature Cheddar or Red Leicester, cubed
• 100g pepperoni slices
• 200ml passata or pizza sauce
• 1 teaspoon dried oregano

Hot Honey

• 4 tablespoons runny honey
• 1-2 teaspoons chilli flakes (adjust to taste)
• 1 teaspoon cider vinegar

Method

1. Make the dough: mix the flour, yeast, salt, and sugar. Add the warm water and olive oil. Mix and knead for 5-8 minutes until smooth and elastic. Cover and leave to rise for 1 hour until doubled.
2. Oil a rectangular metal baking pan generously (a deep baking tin approximately 25x35cm works well). Stretch the risen dough to fill the pan, pressing it into the corners. If it springs back, let it rest for 10 minutes and try again. Cover and let it rise for another 30 minutes.
3. Make the hot honey: warm the honey, chilli flakes, and cider vinegar in a small pan over low heat for 2 minutes. Set aside.
4. Fire up your pizza oven and let it burn down until the temperature is around 250-280°C, or preheat your conventional oven to its highest setting.
5. Scatter the cubed mozzarella and Cheddar over the dough, pushing cheese cubes right to the edges of the pan - this is what creates the signature caramelised cheese crust. Lay the pepperoni slices on top.
6. Spoon lines of passata across the top of the cheese (Detroit-style has sauce on top, under which you can see the cheese). Sprinkle with dried oregano.
7. Bake in the pizza oven for 10-12 minutes (or 15-18 minutes in a conventional oven) until the dough is puffed, the cheese is bubbling, and the edges are deeply caramelised.
8. Remove from the oven and immediately drizzle with the hot honey. Let it cool in the pan for 2 minutes, then cut into squares and serve.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.