Pepperoni pizza is baked in a Detroit steel pan & the two smaller ones are baked in an 8×8 brownie pan. Surprised how well they the smaller ones came out! Just as crispy and perfectly browned on the bottom as the steel. One dough split into 2 was perfect for the 2 8×8.
Pepperoni – Mozzarella, provolone, hormel cup n’ crisp pepperoni, pickled jalapeno, topped with marinara recipe from the Serious Eats recipe.
Buffalo chicken – Mozzarella, provolone, feta, grilled chicken thighs, green onion. Sauce is 50/50 homemade ranch & roasted garlic white sauce. Topped with ranch & frank’s red hot.
Roasted garlic chicken – Mozzarella, provolone, feta, grilled chicken thighs, sautéed garlic spinach, black olives. Sauce is just a western version of alfredo sauce with 2 large roasted garlic & handful of chives mixed in.
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[https://www.seriouseats.com/detroit-style-pizza-recipe](https://www.seriouseats.com/detroit-style-pizza-recipe)
Pepperoni pizza is baked in a Detroit steel pan & the two smaller ones are baked in an 8×8 brownie pan. Surprised how well they the smaller ones came out! Just as crispy and perfectly browned on the bottom as the steel. One dough split into 2 was perfect for the 2 8×8.
Pepperoni – Mozzarella, provolone, hormel cup n’ crisp pepperoni, pickled jalapeno, topped with marinara recipe from the Serious Eats recipe.
Buffalo chicken – Mozzarella, provolone, feta, grilled chicken thighs, green onion. Sauce is 50/50 homemade ranch & roasted garlic white sauce. Topped with ranch & frank’s red hot.
Roasted garlic chicken – Mozzarella, provolone, feta, grilled chicken thighs, sautéed garlic spinach, black olives. Sauce is just a western version of alfredo sauce with 2 large roasted garlic & handful of chives mixed in.