Pepperoni pizza gets a makeover with this recipe! This Detroit-style square pepperoni pie is topped with a homemade chili-honey oil, so every bite is savory, sweet and spicy. The pie starts with our ultimate, versatile pizza dough made with Colavita Premium Selection Extra Virgin Olive Oil.
The dough can be shaped into any variety of pie, but here we are using it to make a Detroit-style square pie. The crust gets a beautiful golden color, thanks to the Colavita Premium Selection Extra Virgin Olive Oil. Once the dough is shaped and baked, it is topped with homemade tomato sauce, plenty of cheese, pepperoni, the chili-honey oil and fresh basil.
Feel free to have fun and get creative with this pizza recipe -- there's plenty of room for experimentation on the toppings.
Be sure to check out the amazing line of products from Colavita which are all crafted to help you cook, eat, enjoy and repeat!
For the pizza
- 1/ 2 batch homemade olive oil pizza dough, recipe below
- 3/ 4 cup divided Colavita Premium Extra Virgin Olive Oil
- 1/ 2 diced white onion
- to taste Kosher salt
- 5 cloves minced garlic
- 1 (5 ounce) can tomato paste
- 1 (28 ounce) can whole peeled San Marzano tomatoes
- 4 ounces shredded Mozzarella cheese
- 2 ounces shredded Parmesan cheese
- 3 ounces small pepperoni
- 1 tablespoon honey
- 1/ 2 tablespoon red pepper flakes
- fresh basil leaves, chiffonade, to taste
For the pizza
In a 10-inch rectangular baking pan, add 2 tablespoons of Colavita Premium Extra Virgin Olive Oil and your portioned off pizza dough. Flatten out the dough to fit the shape of the pan as best as you can, it will spread and relax as it proofs in the pan. Let sit at room temperature for 2-3 hours, gently stretching the corners of the dough every 30 minutes or so, until it completely fills the pan.
Meanwhile, make your tomato sauce. Heat a large pot over medium-low heat. Add ¼ cup Colavita Premium Extra Virgin Olive Oil and onions. Add a pinch of salt and let the onions gently cook until they are soft and slightly golden, about 8 minutes. Add garlic and cook for about a minute until softened. Stir in the tomato paste and cook for a few minutes, until it becomes a shade darker. Then, add in whole peeled tomatoes and a ½ tablespoon of salt. Using a fork, carefully break up the whole tomatoes in the pot. Stir to combine, and bring to a simmer over medium-low heat. Cook uncovered for about 45 minutes, stirring occasionally. Once the sauce is done, taste for seasoning.
When pizza dough has relaxed enough to be shaped to fit the pan, cover the top with another 2 tablespoons of olive oil. Then, place into the oven to par-bake for about 10-12 minutes, until mostly cooked through and slightly golden. Remove from the oven and let cool. Now, add a thick layer of tomato sauce to coat the dough, leaving about a 1/2inch thick rim uncovered around the outside (your crust!) Next, add on the mozzarella and Parmesan cheeses, as well as the pepperoni. Put the pan into the oven for another 8-10 minutes, until the cheese is fully melted and slightly golden.
While your pizza is cooking, make your chili-honey oil. In a small bowl, combine honey, red pepper flakes and 2 tablespoons Colavita Premium Extra Virgin Olive Oil. Mix well.
Remove your pizza from the oven when the cheese is done and your crust is nice and golden. Top the pie with your chili-honey oil, and fresh basil. Cut your Detroit-style pie into squares and enjoy!
For the homemade olive oil dough
- 2 teaspoons sugar
- 1/ 2 teaspoon active dry yeast
- 2 tablespoons Colavita Premium Extra Virgin Olive Oil
- 4 cups bread flour
- 1 tablespoon fine sea salt
For the homemade olive oil dough
Using a stand mixer fitted with a dough hook, or by hand in a large bowl, mix 1 ½ cups room temperature water, sugar, and yeast until sugar is dissolved. Then, add Colavita Premium Extra Virgin Olive Oil. Gradually incorporate the flour into the water mixture until a shaggy mass forms. Let rest at room temperature for 30-40 minutes.
When the rest time is up, add salt and mix or knead until the salt is fully incorporated. If kneading by hand, this will take about 8-10 minutes, if using a stand mixer, this should take 2-3 minutes. The dough should be slightly tacky. Cover and place in the fridge for 24 hours.
After the 24 hour ferment, dump the dough onto a well floured surface. Shape the dough into a smooth, round ball by grabbing the ends of the dough mass and pulling them into the middle. Rotate a quarter and repeat this process. Once the bottom becomes smooth, flip the dough over and cut it in half to make 2 separate dough balls.