Made my first Detroit-style pizza in a while and used one of my favourite Kenji recipes. Ended up letting the dough cold ferment overnight in the fridge as I knew I wouldn’t have time to make some today.
I live in Eastern Ontario and haven’t been able to find a consistent supply of brick cheese or even cupping pepperoni. Used a mix of Monterey Jack and smoked cheddar for cheese instead. Our big grocery chain now has a cupping pepperoni available under their “President’s Choice” private label. Really tasty and cooked well!
I lightly brushed garlic butter on top after it came out of the oven, and also had a slice with some hot honey.
by jeffreto
2 Comments
That looks awesome!
That looks amazing.
Dude, link your pan. Please, I have my eyes on one but it’s like $30 USD …