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Ooni Detroit-Style Pizza

Easy & Authentic Detroit-Style Pizza recipe for Ooni Pizza Ovens and Ooni Detroit-Style Pizza Pans
Servings: 1 pizza
Author: Santa Barbara Baker

Equipment

  • 1 small Ooni Detroit-Style Pizza Pan or standard 8-inch x 10-inch Detroit Style Pizza Pan

Ingredients

  • 1 dough ball Ooni Detroit-Style Pizza Dough Panned, proofed, and ready for baking
  • 1/4 teaspoon Dried oregano
  • 15 slices Pepperoni Traditional, flat lying pepperoni is what you want here, save the cupping pepperoni for other pizzas.
  • 3 ounces Muenster Cheese or Wisconsin Brick Cheese, cubed Wisconsin Brick Cheese is traditional and the most authentic. However it can be hard to find or expensive to order. Munster cheese from the deli makes a good substitute.
  • 3 ounces Low-moisture whole-milk mozzarella cheese, cubed
  • 3.5 ounces Pizza sauce

Instructions

6-8 hours before baking the pizza:

  • Remove the pan from the refrigerator and let the dough rise, covered, at room temperature (about 70℉) for 6-8 hours before baking. Look for the dough to have expanded and risen with lots of small bubbles visible on the surface before topping.

30-minutes before baking the pizza:

  • Preheat your pizza oven with the temperature set to 450℉. When the pizza oven is fully heated, set the heat balance dial (if equipped) to Bottom 9/Top 1.

To make the pizza:

  • Uncover the Detroit-Style pizza pan and sprinkle the dried oregano over the top of the dough. Gently lay the sliced pepperoni in 3 rows of 5 lengthwise over the top of the pizza. Scatter the cubed cheeses all over the top of the pizza making sure plenty ends up along the edges of the pan, this will create the signature crispy-cheese “frico” crust. Using a spoon dot the top of the pizza with the sauce in 2, mostly straight lines.
  • Load the pizza into the pizza oven placing the pan in the center of the baking stone and bake for 15-18 minutes, rotating the pan about halfway through the bake. As the pizza bakes the crust will pull away from the sides of the pan and crisp. Carefully check the crust at the pizza finishes baking looking for a golden-brown crust that has mostly freed itself from the edges of the pan and fully melted, but not burned cheese.
  • Remove the pan from the oven and let cool briefly, about 1 minute. Taking care to preserve the “frico” crust insert a metal spatula along the edge of the pan and fully free the pizza before removing. Transfer the pizza to a wire rack to the let the crust set briefly, about 1 minute before slicing on a cutting board. 
  • Transfer the sliced pizza to a wire rack nested in a 1/4-sheet pan to stay crisp while serving. Serve immediately.