Big Nick Recipe
Make Big Nick Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Topping Sauce & Spread
Cheese + Toppings
Finish & Pan
Method
Dough
- 1
Mix
In a large mixing bowl or the bowl of a stand mixer, combine the warm water (about 100–110°F / 38–43°C), sugar/honey and instant yeast. Let sit 2–3 minutes until yeast blooms slightly. Add the bread flour and salt. If using a mixer, fit with the dough hook; mix on low until combined.
- 2
Knead
Knead by machine 6–8 minutes or by hand 8–10 minutes until dough is smooth, slightly tacky but not sticky. Add 2 tablespoons olive oil in the last minute of kneading to incorporate.
- 3
- 4
Stretch in Pan
When dough has risen, oil a 9x13-inch Detroit-style steel pan (or similar rectangular pan) with 1–2 tablespoons vegetable oil and sprinkle cornmeal or semolina evenly. Gently transfer the dough to the pan and press it toward the corners. If it resists, let rest 10 minutes and try again. The dough should reach most of the pan; let rest 30–45 minutes to relax and puff slightly — this is the second rise.
Topping Sauce & Spread
- 5
Make Sauce
While the dough is proofing, whisk together the crushed tomatoes, tomato paste, minced garlic, dried oregano, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning. Keep the sauce at room temperature until ready to use; do not overcook — Detroit pies often use a slightly chunky, fresh sauce.
Cheese + Toppings
- 6
Prepare Fillings
If using sausage, cook and crumble it ahead of time and drain any fat. Shred the brick cheese or blend and keep it cold. Preheat oven to 500°F (260°C) or as hot as it will go; if you have a pizza stone or steel, preheat it but note Detroit pans are used directly on the oven rack or a preheated baking steel for best bottom crisp.
- 7
Assemble in Pan
Scatter the shredded cheese evenly across the dough all the way to the edges — Detroit style places cheese to the edges so it caramelizes against the pan. Dot the cooked sausage across the cheese, then arrange pepperoni slices on top in a single layer or slightly overlapping pattern. Spoon the sauce in three stripes lengthwise over the assembled pizza (this is the classic 'sauce-on-top' Detroit pattern). Sprinkle grated parmesan/pecorino and optional red pepper flakes if using.
Finish & Bake
- 8
Bake
Place the pan on the middle rack (or on a preheated baking steel on the rack) and bake at 500°F (260°C) for 12–18 minutes, rotating once at 8–10 minutes if your oven is uneven. Bake until the cheese at the edges is deeply golden and caramelized and the crust is deeply golden and crisp on the bottom. If the top is browning too fast, tent loosely with foil.
- 9
Remove from Pan & Rest
Let the pizza rest in the pan 2–3 minutes after baking. Run a thin spatula around the edges to loosen any cheese that stuck, then carefully invert or lift the pizza onto a cutting board so the caramelized cheese edge faces up. If using a steel pan, you can slide the pizza out with two spatulas.
- 10
Finish
Garnish with fresh basil leaves torn over the top. Slice into 8 rectangular pieces. Serve hot with extra red pepper flakes on the side.