Make This Tonight: The Roni Supreme Pizza

Here, the team behind Emmy Squared share the recipe and technique for the Roni Supreme. Salty, crispy, and rich—it's the perfect rendition of the classic pepperoni pizza.

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The Roni Supreme

Servings: 1


Tomato Sauce

1 28-ounce can high-quality crushed tomatoes

1 clove garlic

⅛ teaspoon oregano

⅛ teaspoon sugar

Note: Make sauce by sweating garlic in a pan over low heat until lightly golden, but not brown. Add crushed tomatoes, season with salt, pepper, oregano, and sugar to taste. Simmer for 30 seconds.

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¾ cup room temperature water

2 cups bread flour

1 teaspoon instant dry yeast

1½ teaspoon kosher salt

⅛ teaspoon sugar


Calabrian chiles

Tomato sauce

5 ounces shredded mozzarella

Hard grated cheese, like parmesan

4 ounces pepperoni

Chili oil

How to Make It

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Dissolve yeast and sugar in water. Let dissolved mixture sit for 5 minutes before incorporating salt. Add flour and mix until shaggy and hydrated to avoid clumps in dough. Rest covered for 15 minutes.

Use teaspoon oil to lightly coat entire 10-inch by 14-inch cake pan. Press dough into each corner of your cake pan. Let proof, undisturbed and covered for three hours. (The long proof is the most important part of Detroit-style pizza.)

After dough has properly proofed for three hours, generously cover top with cheese to create crispy edge during baking. Create two strips of tomato sauce going down the middle. Cover top with pepperoni. Add final sprinkling of grated parmesan. Cook at 500 degrees fahrenheit for 10-12 minutes until edges are golden.

Use a butter knife or stiff metal spatula to loosen around the edges, removing the pizza from the pan. Dollop with chopped calabrian chilies and drizzle with chili oil.

Who knew homemade pizza could be this easy? Pass on the Detroit goodness!

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