Kinda nailed this one here…. Dough is from Tony G’s Sicilian no starter recipe…. Half low moisture mozzarella half sharp white cheddar and some belgiosa mozzarella pearls, Batistoni peps, and burrata on the corners for good measures…. Light drizzle of hot honey…. Sauce is Stanislaus 7/11 slightly reduced with garlic, salt, and my secret herb blend
by frankiecaliente
11 Comments
looks pretty amazing
Yo .. this looks fantastic. That crust looks perfect. Never had Detroit but I tore up plenty of Sicilian pies down in south Philly. What did you do to achieve this perfection?
Great job id try it !
How’d you achieve the crust? I’m 0 for 2.
Yum!
Excellent work!
Great browning of the side crust and bottom. But man, that last pic of the cross cut, those air bubbles are perfect. That made me drool more than the toppings.
I think this is the first time I’ve complimented a Detroit style pizza. Great job! Wish it was on my plate in front of me!
Is this from pizza Bible? Results look amazing, but why did you use his Sicilian to make a detroit? Asking because ive made his detroit dough before and I found it to be too dense.
Ummm this looks perfect