Using Kenji’s recipe for Detroit deep dish, pretty happy with how it turned out! The only change I would make is baking the pan on a pizza stone, as the bottom didn’t get as crispy as I had hoped it would.

by Watacos

13 Comments

  1. rb56redditor

    Looks great. Those pans are great for focaccia.

  2. Brilliant_Bag9221

    omg that frico crust looks literally perfect

  3. delicious_things

    Did you bake on the bottom rack? If not, do that. That’s how you get color on the bottom.

    You can also tent it with foil for the last few minutes if the top is done and the bottom still needs a bit of crisping.

  4. notawight

    Tell me more about that edge cheese situation. Are those slices?

  5. JiovanniTheGREAT

    I had a friend named Lloyd and the coffee shop where we worked always spelled his name like that until one he gets his coffee and just says “who the fuck is luh-yod?”

  6. It’s always a bit tricky getting my Detroit out of the Lloyd. Do you butter the walls? 

  7. NectaroftheGoats

    Does anyone make these pans without the nonstick coating? I’m looking for a real deal Detroit pan