Serious Eats Detroit dough + 5g oil added to the dry ingredients. Straight from the mixer into the pan to rise for 2 hours covered in the oven with the light on. Then dimpled in 1/3 of the cubed low moisture mozz and cheddar to spread it to the edges. Cooked a bunch of microplaned garlic with a pinch of dried oregano and red pepper flakes in butter. Par baked for 4 minutes in a 550f oven on a steel. Pulled it and topped it with 1/2 the garlic butter and the rest of the cheese cubes and fresh parm. Put it back in and dropped the temp to 500f and left it until the cheese was brown and bubbly. Added chopped fresh parsley to the butter and then brushed that on once it was out of the over and topped with more parm. One of the best “pizzas” I’ve made in a while.
by GrindSonic
11 Comments
Yes, please
Looks perfect!
Dang!!!!!!
Looks amazing. The undercarriage reminds me of Pizza Hut in the 80s. So good.
Oh man those edges…Super job!
Omg yum! Leftovers (lol) would make great croutons for a Caesar salad
Damn that looks really good
I just made hungry Homer Simpson noises.
Yo those look phenomenal! I’d devour it 🤤
I need this
looks gorgeous, but datsa foccach