King Arthur flour 68% hydration Lloyd pans 10×14 24 hour dough Grande cheese in center. And brick cheese for crust Cooked on a baking steel in my home oven.

by lobsterbisck

26 Comments

  1. strikingviking23

    Wow!!! That looks fantastic. Do you have a recipe? I’d love to try that.

  2. I went hard on Detroit’s for a minute there, I learned two things in that time.

    1. Damn is that a lot of cheese

    2. My cholesterol during that period was heavily elevated

    That is all.

  3. Academic-Maize3378

    What are you doing for the dough? I’ve been experimenting with Detroit recently and love em each time, but I know for sure it ain’t perfect

  4. Difficult-Time2454

    Not Bad looking pretty good , Is this your first time making it

  5. Lovestoshart

    What is your bake time and at what temp / do you par-bake?

  6. PowderedMilkManiac

    Actually Detroit style pizza has to come from the Detroit region of Michigan.

    If it’s made anywhere else it’s just called Sparkling White Breadsquares

  7. SalsaChica75

    Ooh those sides are blackened, is it Cajun Style?

  8. 8inchhandtossed

    Killed it!! I own a pizza shop in Michigan, your dough looks perfect.

  9. morphine_ringpop

    10/10 if there wasn’t all that green shit on there

  10. SupremePizzaCats1

    It’s the painting on the wall for me, that really makes the post. Thank you your service

  11. FraBiffyClyro

    It looks perfect!!! Well done!! I’ve never tried it before, but I want it now!!

  12. Odd_Reindeer1176

    Not gunna lie I thought the first pic I was looking at seaweed pizza. Then I read the caption lol that is DARK

    I’d smash it

  13. Particular_Junket288

    Oh my god can I come over? That looks amazing.

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