Fistful of Haze Detroit Style Pizza

If you haven’t had a Detroit style pizza yet, then you are in for a special treat with this latest episode of Cooking with Sun King. The signature look of a big, bubbly crust that’s been encased with a crisp layer of cheese makes this pizza mouthwateringly irresistible!


For the dough:

  1. In a stand mixer, combine, Fistful of Haze, Flour, and Yeast and mix on medium speed until well combined 2-3 min.
  2. Add salt and mix for 2-3 more min until dough is smooth and pulls from the sides of the bowl.
  3. Transfer to a clean, oiled bowl and let rize, around 2 hrs.

For the Marinara:

  1. In a medium saucepan over medium heat, add oil garlic, and crushed red pepper. Warm until fragrant.
  2. Add oregano, onion powder, and Fistful of Haze and reduce for 5-6 min.
  3. Add crushed tomatoes, onion powder, sugar, and season to taste.
  4. Simmer for 15-20 min or until slightly thickened. Set aside. *Note. This is enough sauce for 2 pizzas. Because, let’s be honest, you will want to make a second pizza!

Assembling the Pizza:

  1. Preheat oven to 500 degrees (475 convection) with one rack on the very bottom of the oven, and one close to the top.
  2. Stretch dough into the corners of a lightly oiled 10×14 Detroit style pizza pan. If the dough gives resistance, let rest for 10-15 until it reaches all corners easily. *you may have to do this 2-3 times, take your time! You will be rewarded!
  3. In order, top dough with half of the pepperoni, all of the cheese (edge to edge), the other half of the pepperoni, and then in two lines on either side of the pan (about 2 inches inside of the edges) lay the sauce down on top.
  4. Bake pizza in the very bottom rack for 7-8 min, turn and place on the top rack for 6-7 min or until the edges are bubbling and the cheese is brown. Let rest for 5-6 min, turn out of pan onto a wire rack and rest for 5-6 more min. Cut into 8 slices and serve.

Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.