Store bought Publix dough, Kenji Lopez-Alt’s Detroit style sauce, mix of cubed whole milk low moisture mozz and jack cheeses, and thick sliced Boar’s Head natural casing pepperoni cooked at 500°F on the bottom surface of my home oven for a little too long, hence the overdone and dark bottom. Should have started on the lowest rack and finished on the bottom of the oven to crisp up. But honestly though, the level of char on the bottom wasn’t bad with the ratio of crust, sauce, cheese, and toppings. I gratefully pulled it before it got actively burnt and finished them under the broiler for a few minites to get the pepperoni cooked a little more. Should have sliced the peps a little thinner as well, but all in all it smashed a craving spot.
Royal-Worldliness400
This is genius! My favorite part is always the corner… now I can have more crust per sq/in
Different_Memory_506
I’m impressed that you got them both out with their bottoms!
Hizoot
I have loaf pans 👍😎
Mobile_Aioli_6252
Beautiful ❤️
porp_crawl
I am absolutely loving the charred cheese along the edges. So much Maillard and crispy!
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NarcanBob
Great idea, OP!
Confident-Forever-75
They look like little detroits. Very nice.
lfr1138
“Spontaneous Detroit Slims” seems like a much sexier designation for these beauties.
Joeburrowformvp
Holy fuck that’s genius
ItsOnslaught
Looks incredible~
Punch_Your_Facehole
Great alternative to the Baker’s Edge brownie pan. I’ve been wanting to try that pan, but at over $54, it’s not really worth it for me. I’ll definitely be making some Detroits in my loaf pans!
15 Comments
Those look absolutely banging! Well done!
Store bought Publix dough, Kenji Lopez-Alt’s Detroit style sauce, mix of cubed whole milk low moisture mozz and jack cheeses, and thick sliced Boar’s Head natural casing pepperoni cooked at 500°F on the bottom surface of my home oven for a little too long, hence the overdone and dark bottom. Should have started on the lowest rack and finished on the bottom of the oven to crisp up. But honestly though, the level of char on the bottom wasn’t bad with the ratio of crust, sauce, cheese, and toppings. I gratefully pulled it before it got actively burnt and finished them under the broiler for a few minites to get the pepperoni cooked a little more. Should have sliced the peps a little thinner as well, but all in all it smashed a craving spot.
This is genius! My favorite part is always the corner… now I can have more crust per sq/in
I’m impressed that you got them both out with their bottoms!
I have loaf pans 👍😎
Beautiful ❤️
I am absolutely loving the charred cheese along the edges. So much Maillard and crispy!
[deleted]
Great idea, OP!
They look like little detroits. Very nice.
“Spontaneous Detroit Slims” seems like a much sexier designation for these beauties.
Holy fuck that’s genius
Looks incredible~
Great alternative to the Baker’s Edge brownie pan. I’ve been wanting to try that pan, but at over $54, it’s not really worth it for me. I’ll definitely be making some Detroits in my loaf pans!
Never thought of this…great idea