I got in touch with my inner Michigander tonight. Two Detroiters, baked in 9” dark cake pans. Sausage and green olives on one, pepperoni and banana peppers on the other, both with vodka sauce. Crust was KAF bread flour at 77% hydration with 3% salt, overnight ferment. Pre- and post-baking:
And a cross-section - the airy texture was just about perfect if I say so myself.
The vodka sauce was at Mr. Bionda’s request, and while I love it, I think I prefer the more traditional thick, slightly sweet tomato reduction for Detroiters - it offsets all the rich cheese better. These were still more than good, and if we lose power, the leftovers will be good cold, too!
