Big Stinger Recipe

Activate yeast

In a large mixing bowl or the bowl of a stand mixer, combine warm water (100–110°F) with sugar and sprinkle the active dry yeast over the surface. Let sit undisturbed for 5–8 minutes until foamy.

Mix dough

Add bread flour, salt, and 2 tablespoons olive oil to the bowl with the activated yeast. Using a dough hook on low (or a wooden spoon), mix until ingredients come together into a shaggy dough, about 2–3 minutes by mixer; 4–6 minutes by hand.

Knead

Increase mixer speed to medium and knead for 6–8 minutes until the dough is smooth and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes. Add remaining 1 tablespoon oil toward the end to develop a supple texture.

First rise

Lightly oil a bowl and transfer the dough, turning to coat. Cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1 to 1.5 hours depending on room temperature.

Cold ferment (optional but recommended)

For best flavor, punch down the dough, transfer to a lightly oiled container, cover, and refrigerate for 12–48 hours. Remove and come to room temperature for 60–90 minutes before shaping.

While dough rises or chills, make the sauce. Warm 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Stir in tomato paste and cook 30 seconds. Add crushed tomatoes, dried oregano, red pepper flakes, salt, and black pepper. Simmer gently for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C) with a rack in the top third of the oven. If you have a baking steel or pizza stone, place it in the oven to preheat as well.

Generously oil a 10 x 14-inch Detroit-style steel pan or a similarly sized rimmed rectangular baking pan with 2–3 tablespoons vegetable oil, making sure oil covers bottom and sides up to about 1/4 inch. The oil assists in creating the crisp, fried edge.

Transfer the dough to the oiled pan. Press the dough with oiled fingertips to stretch it to the corners. If the dough resists, let it rest 10 minutes then continue. You want an even thickness covering the pan, roughly 3/4-inch thick.

Cover loosely with plastic wrap and let the dough proof in the pan for 30–45 minutes until slightly puffy.

Arrange shredded mozzarella evenly across the dough all the way to the edges (this is key for the caramelized cheese edge). Distribute provolone slices or dice evenly over the cheese layer.

Scatter pepperoni and spicy salami evenly over the cheese. For a classic Detroit touch, you can also tuck some pepperoni under the cheese near the edges; otherwise place on top.

Using a spoon, drop lines or dollops of the cooled tomato sauce in three stripes lengthwise across the pizza (this is Detroit-style: sauce on top). You can warm the sauce slightly if it cooled in the fridge.

Sprinkle grated Parmesan/Pecorino lightly over exposed cheese and edges for extra caramelization.

Bake on the preheated top-third rack for 12–16 minutes, rotating once if your oven is uneven, until the cheese is deeply golden at the edges, bubbling, and the crust is cooked through. If edges need more color, move briefly under a broiler (1–2 minutes) watching carefully to avoid burning.

Remove the pizza from the oven. Immediately drizzle Calabrian chili oil across the surface in a light zigzag to provide heat and flavor.

Mix honey with an optional additional 1 teaspoon of chili oil (or a pinch of red pepper flakes) to create a spicy-sweet 'stinger' drizzle. Spoon or lightly brush the honey mixture over the pizza where desired — smaller amounts across slices give the name 'Big Stinger' that sweet-heat finish.

Let rest 3–5 minutes so cheese sets slightly, then use a spatula to loosen the edges and transfer the pizza from the pan to a cutting board. Garnish with torn fresh basil leaves.

Slice into 8 square pieces and serve hot.