Vodka Pepperoni Detroit
Spicy ranch pepperoni Detroit. Let Marc Schechter @pizzaman_420 show you why ranch really does belong on a pizza.
For the pizza:
1 portion of Detroit style pizza dough
100g/3.5 Oz cheddar cheese, grated
50g/ 1.7 Oz dried mozzarella, grated
A few pickled jalapenos
48 slices of pepperoni
For the spicy ranch:
2 cups/235g mayonnaise
1 cup/ 120g sour cream
1 tbsp ranch powder
2 tbsp distilled vinegar
1.5 tbsp granulated sugar
3 tbsp lemon juice
1 tbsp dill, finely chopped
2 tbsp Calabrian chillies
1 tsp cayenne pepper
1 tsp dried oregano
For the vodka sauce:
1 brown onion, diced
1 tbsp neutral oil
2 tbsp Calabrian chillies
1 garlic clove, minced
½ tsp red pepper flakes
2 tbsp olive oil
115g / 4oz tomato puree
500g / 17.6 oz passata
½ tsp red wine vinegar
120ml / 4 oz double/heavy cream
Prepare your Detroit style pizza dough.
Whisk together the ranch ingredients, season to taste with salt and pepper then set to one side.
Heat the Gozney to 350°C / 660F° with a low flame. Place the diced onion in a frying pan, add a good pinch of salt and pepper and add in the 1 tbsp of neutral oil. Mix, then roast for 4-5 minutes, giving the pan a good shake every now and then, until the onions are translucent and have released a little of their ‘onion water’.
Increase the heat to 420°C / 790°F with a high flame. Add the Calabrian chilies, garlic, red pepper flakes and olive oil to the pan and stir everything together. Add the pan to the oven and cook for a few minutes until the mixture is sizzling and starting to caramelise.
Leave the mix to cool a little then add to a bowl along with the tomato puree, passata, red wine vinegar and cream. Blend until just smooth then set to one side.
Heat the Gozney to 400°C / 750°F then turn the flame off and place your Detroit style pizza dough in the oven, put the door on and leave it for 2 minutes. Rotate the pan 180 degrees then place back in the oven with the door on for 90 seconds. Turn the dough out onto a cooling rack and leave to cool for around an hour.
Place the cooled dough back in the pan and add a ladleful of the vodka sauce on to the top spreading it out but being careful that it doesn’t go all the way to the edges. Add the cheddar cheese around the edges then add the mozzarella making sure not to overload the centre of the pizza.
Add the pickled jalapeños then add the pepperoni on top, overlapping them over the whole pizza.
With the Gozney at 360°C / 680°F and a low flame add the pizza to the oven for 5 or so minutes until the cheese has browned and the pepperoni slices have curled up a little and started to catch a little on the edges.
Remove the pizza pan from the oven and let it sit for around a minute then use a metal spatula to loosen the cheesy sides from the pan then slice before drizzling over the spicy ranch. Any leftover vodka sauce and spicy ranch will keep in the fridge for 3-4 days.