72% hydration, 24 hour cold ferment. Canned San Marzano tomatos with fresh garlic and basil. Gotta overlap that mozzarella to get that crispy cheesy edge. 500°F for ~25 minutes, bottom rack.
by Hadjik
13 Comments
MrZeDark
Pan pizza, looks good… but not Detroit 😉
BringBackApollo2023
Mind sharing the dough recipe? I could use something for Thursday night. 🙂
Traditional_Isopod80
Yummy!
CoverCommercial3576
Not Detroit style .
sdotsec
What size pan is that?
bizzymaker
What size cast iron did you use? Looks so good… good enough for me to re-season my old cast iron and make this!
Walterkovacs1985
Wish I could get mine to not stick
slong143
Nicely done. Enjoy and salute 🥃
LlamaRS
Yum yum yum
TrizzyTre94
Detroit style has the sauce on top
SpenglerAut
Do you prebake the dough before adding the sauce and Salami?
NTWIGIJ1
Do you have to pre heat the cast iron before hand???
egbert71
Im from Detroit born n raised, OP, you’re good. You got cheese baked into those outside edges, so i rock with this
13 Comments
Pan pizza, looks good… but not Detroit 😉
Mind sharing the dough recipe? I could use something for Thursday night. 🙂
Yummy!
Not Detroit style .
What size pan is that?
What size cast iron did you use? Looks so good… good enough for me to re-season my old cast iron and make this!
Wish I could get mine to not stick
Nicely done. Enjoy and salute 🥃
Yum yum yum
Detroit style has the sauce on top
Do you prebake the dough before adding the sauce and Salami?
Do you have to pre heat the cast iron before hand???
Im from Detroit born n raised, OP, you’re good. You got cheese baked into those outside edges, so i rock with this