Added extra cheese and pepperoni on the edge to get that signature crust. Made with Caputo Fioreglut flour, a provel/mozzerella/asiago/romano blend, Boticcelli pizza sauce and bridgford pepperoni. Followed this recipe for dough (through swapped in a little King Arthur GF and sorghum syrup as I was out of sorghum flour) https://wheatbythewayside.com/gluten-free-detroit-style-pan-pizza-recipe-caputo-fioreglut/
by HighBrowLoFi
13 Comments
That would be my dream pizza
I wish fioreglut was easier to find and not some dogshit price on Amazon.
Crust looks awesome.
…time and temp op…?
Those charred pepperoni look like heaven.
I would caution anyone with a gluten allergy when using Caputos or King Arthur gluten free pizza flour. They both use wheat starch. Which, while gluten free, my wife is currently having the worst “glutening” she’s had in many years because I made pizza with both of those mixes. I will say, as a gluten eater, those have been the best gluten free crusts I’ve made. But she likely has a wheat allergy and not just gluten. Just an FYI to be careful if you’re not sure if you are allergic to wheat starch or just gluten.
Mmmmm burnt ends cheese… looks amazing.
Bomb-diggity!
That’s a nice one to tear up. warm up that big square baking pan.
This looks better than Pequods tbh
Bruh 🤤
Great oogly moogly