Hot Honey Mini Detroit-Style Pizzas

Ingredients

• 2.5 cup Bread flour (12% protein)
• 14 tbsp Warm water (Equivalent to ¾ cup plus 2 tablespoons)
• 1.5 tsp Instant yeast
• 1.5 tsp Granulated sugar
• 1 tsp Fine salt
• 1 tbsp Olive oil (For the dough)
• 2.67 tbsp Extra-virgin olive oil (Equivalent to 2 tablespoons plus 2 teaspoons; divided for greasing the muffin pan)
• 0.5 cup Marinara sauce (The instructions specify approximately 1 tablespoon per pizza; Rao’s Homemade Marinara Sauce is named in the instructions)
• 2 cup Low-moisture mozzarella (Freshly shredded from a block; approximately ¼ cup per pizza)
• 0.5 cup Mini pepperoni (Hormel Pepperoni Minis Original; use 5–6 pieces per pizza)
• Mike’s Hot Honey (For a generous drizzle, to taste)

Steps

1. 1

   Add the bread flour, warm water, instant yeast, granulated sugar, fine salt, and 1 tablespoon olive oil to a bowl. Mix with a spatula for 2–3 minutes, until the dough is fully combined and sticky.

2. 2

   Let the dough rest for 10–15 minutes.

3. 3

   Prepare an oven-safe 8-cavity square muffin pan. Add approximately ½ teaspoon of extra-virgin olive oil to each cavity, spreading the oil thoroughly over the bottom, sides, and corners.

4. 4

   Divide the dough evenly among the eight cavities. Gently spread each portion into the corners.

5. 5

   Cover the pan and let the dough rise for at least 30 minutes, or up to 1 hour if you have more time, until it is puffy.

6. 6

   Preheat the oven to 500°F. Par-bake the pizzas without toppings for 6 minutes, provided that the muffin pan is oven-safe at this temperature.

7. 7

   Remove the pizza bases from the pan and let them rest on a wire rack for 20 minutes.

8. 8

   Add another approximately ½ teaspoon of extra-virgin olive oil to each muffin-pan cavity. Spread it thoroughly over the bottom, sides, and corners, then return the pizza bases to the pan.

9. 9

   Top each pizza with approximately 1 tablespoon marinara sauce, ¼ cup freshly shredded low-moisture mozzarella, and 5–6 mini pepperoni pieces.

10. 10

    Bake the topped pizzas at 500°F for 8–10 minutes, until the cheese is melted and the edges are deeply golden and crispy.

11. 11

    Let the pizzas rest for 5 minutes, then carefully remove them from the pan.

12. 12

    Finish each pizza with a generous drizzle of Mike’s Hot Honey and serve.

Notes

The source specifies that the pan must be oven-safe at 500°F. The dough has a 10–15 minute rest, followed by a 30–60 minute rise, and the par-baked bases rest for 20 minutes before topping.

Nutrition per serving

• main
• pizza
• baked
• American
• pepperoni
• sweet and spicy