3-day cold ferment sourdough, passata sauce with some olive oil, 6-cheese blend (mozzarella, provolone, smoked Gouda, muenster, asiago, and Parmesan), finely diced garlic and cupping pepperoni cooked at 475 on top of a pizza steel for about 15 minutes.
I think next time I'll bake it just a couple minutes less and hit the pepperoni with the broiler for a minute but it was pretty good for a first attempt. I'm excited to experiment with Detroit style in the future.
by pswii360i
22 Comments
Looks great! I love making Detroit style.
Which pan did you get? Looks like a Lloyds?
That looks absolutely beautiful! Great work.
Looks fantastic! Do you wish that the bottom wasn’t as cooked based on the comments in your post? That looks like an ideal crust to me.
That crust is insane
That’s deep pan pizza and is not deep dish pizza
What’s the weight of the dough ball you used for this? Edit: also this looks delicious 🤤 keep em coming!
It looks spectacular
Wow just wow
Beautiful pizza!
Toss me a ninja slice
That looks outstanding.
looks pretty spot on to me. Well done there!
O-M-G 🥲🤤
If the person who gifted you that REALLY loved you, it would have been an all edges pan for lasagna, pizza, cakes, brownies, ALL with 3 crispy sides per serving. Just joshing you mate. The 3 edge pan is amazing, but you can now cook little ceasar bigfoots all day 😀
That looks really really good
That is a spectacular undercarriage.
Delicious wonderful cupperonis.
Dang! That crust looks so good! Well done OP!
So jealous
Looks great! EDIT: Didn’t read the caption.
5star review. excellent outcome. Crispy crust, even cooking throughout. plenty of cheese and pepperoni. Nice burn across the surface of the pie.