Big Pauly Recipe
Make Big Pauly Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (makes 2 rectangular 10x14 inch pans)
Assembly & Topping
Finishing & Oil
Method
Dough (makes 2 pans)
- 1
Mix and Autolyse
In a large bowl, whisk together the bread flour, instant yeast, salt, and sugar. Add the warm water and 2 tablespoons olive oil. Stir with a wooden spoon or dough whisk until a shaggy, sticky dough forms (about 1–2 minutes). Cover the bowl with plastic wrap or a damp towel and let rest 20 minutes.
- 2
Knead / Fold
After resting, perform stretch-and-folds: with wet hands, lift one side of the dough and fold it over the center, rotate the bowl and repeat 4 times. Repeat this sequence every 20 minutes for a total of 3 sets (about 1 hour). The dough should become smoother and more elastic but still fairly soft and sticky.
- 3
Bulk Fermentation
After the last fold, cover and let the dough rise at room temperature until about doubled — roughly 1 to 1¼ hours depending on temperature. Alternatively, for better flavor, refrigerate overnight (8–24 hours) and bring to room temperature 1–2 hours before shaping.
- 4
Divide and Proof in Pans
Generously oil two 10x14-inch Detroit-style pans (or two 9x13-inch pans for slightly taller crust). Divide the dough into two equal pieces. Transfer one piece to each pan, turning the dough so the oiled side is down. Using oiled fingers, gently stretch and press the dough to the corners of the pan. If the dough resists, let rest 10 minutes then continue. Cover the pans with plastic wrap and let rise until the dough puffs to the edges of the pan, about 45–60 minutes at room temperature (or 30–45 minutes if dough was warm).
Assembly & Topping
- 5
Preheat Oven
Place an oven rack in the upper third of the oven and preheat to 500°F (260°C) for at least 30 minutes with a baking stone or steel if you have one (optional). If your oven doesn’t reach 500°F, use the highest temperature available (475–500°F).
- 6
Cheese Layer
Distribute half of the shredded brick/Muenster (about 2 cups) evenly across each pan, making sure to press cheese all the way to the edges. This creates the caramelized, lacy cheese edges characteristic of Detroit-style pizza.
- 7
Pepperoni Placement
Arrange pepperoni slices evenly over the cheese in each pan. For the classic style, place some slices overlapping and some standing on edge so oil pools under slices; aim for coverage without fully covering the dough.
- 8
Sauce - Stripe Method
Spoon the pizza sauce in three even stripes lengthwise across each pan (parallel to the shorter 10" side). Using the stripe method keeps the sauce more concentrated on top of the cheese and characteristic of the style. If you prefer, spread the sauce lightly over the pepperoni instead.
- 9
Seasoning
Sprinkle about 1/4 cup of grated Parmesan evenly across each pizza and divide the dried oregano and crushed red pepper between pizzas for a light dusting.
Baking & Finishing
- 10
- 11
Finish with Oil and Rest
Optional: while the pizza bakes or immediately after it comes out, heat 1 tablespoon olive oil with the minced garlic briefly until fragrant (do not brown). Brush a thin layer around the crust edges to add gloss and flavor. Allow the pizza to rest in the pan 3–5 minutes so cheese firms slightly.
- 12
Remove from Pan and Slice
Run a thin metal spatula around the edges to loosen anything stuck. Invert or lift the pizza out of the pan onto a cutting board so the caramelized cheese edges are visible. Slice into rectangular pieces (traditionally 6 per pan or 8 for smaller portions). Garnish with fresh basil leaves if using and serve hot.