We’re DONE Sharing Pizza… So I Made These

We’re done sharing pizza. Today we’re making mini Detroit-style pizzas loaded with crispy cheesy edges, pepperoni, spicy Serrano peppers, homemade pizza sauce, and a finishing drizzle of hot honey.
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0:00 Mini Detroit-Style Pizzas
0:21 Why Minis? NO SHARING
1:35 The Pans
2:12 Prepping the Dough
3:05 Pre-Baking the Crust
3:13 Super Quick Pizza Sauce
4:29 Let’s Talk Cheese
5:08 The Crispy Cheese Edge Trick
5:39 Building the Pizzas
6:33 Pepperoni & Serranos
7:18 Into the Oven
7:24 Sam Forgot the Sauce
8:01 The Big Reveal
8:36 Getting Them Out
8:56 Hot Honey & Parmesan
9:25 The Taste Test
10:07 Final Verdict

👉🏻 Mini Detroit-Style Pizzas

Ingredients

Refrigerated tube pizza dough
Crushed tomatoes
Garlic
Oregano
Red pepper flakes
Salt & pepper
Pinch of sugar
Tomato paste
White cheddar, shredded
Extra white cheddar cut into strips for the edges
Mini pepperoni
Serrano peppers, thinly sliced
Hot honey
Parmesan

Directions

Heat oven to 500°F. Grease small straight-sided pans or mini pizza pans.
Roll out the dough, cut to fit each pan, and press it into the bottoms. Pre-bake 4 minutes.
For the sauce, blend crushed tomatoes with garlic, oregano, red pepper flakes, salt, pepper, a pinch of sugar, and a little tomato paste. No cooking required.
Place strips of cheddar around the perimeter of each crust to create an extra-crispy cheese edge, then cover the pizzas with shredded cheddar all the way to the edges.
Top with sauce, mini pepperoni, and thinly sliced Serranos.
Bake 12–15 minutes, or until deeply golden, bubbly, and crispy around the edges.
Let cool briefly, remove from the pans, then finish with hot honey and Parmesan.

Everyone gets their own. No sharing.