Like it . It will be my 2nd attempt at a Detroit style tonight.
2 Likes
Yeah, with a Detroiter you really want to go heavy on the edge cheese - I lay my muenster slices with like a 1/2” draped up the sides of the pan and pack some shredded mozz onto the pan edge as well. Just getting it to the edge of the crust doesn’t ensure it will remain in contact with the pan to form the burnt cheese crust. Still looks like a delicious pizza, though!
4 Likes
I know it isn’t home made, but it’s really quick, easy, and good. Midtown frozen crust. Sauce made of passata, a small splash of red wine vinegar, a good drizzle of olive oil, dried oregano, crushed red pepper flakes, black pepper, salt, and finely minced garlic. Heat to tone down the garlic or use it uncooked. Top the crust with sauce, layer on a few slices of provolone stagianato, grated mozzarella, and some pec Rom. Bake at 475F until bubbly. Works well with most any toppings or none.
7 Likes
Detroit-Style Pepperoni Deluxe from Peter Reinhart’s “Perfect Pan Pizza” - white flour dough (bread flour, instant yeast, salt, water, olive oil) refrigerated for 18 hours. Then put into the pans with his “panning and dimpling” method over an hour, added first half of cheese to dough and second raise for four hours. Pizza is topped with crushed tomato sauce (flavored with oregano, basil,garlic and red wine vinegar), pepperoni slices, more cheddar cheese, pickled pepperoncini and a last layer of pepperoni slices. After baking, finished with a little bit of his secret sauce (pureed red bell pepper, pickled pepperoncini (and some of the brine), garlic, red wine vinegar and olive oil)
16 Likes
That looks incredible. Did it taste as good as it looks?
