Pizza Expo is Almmost here, so it’s time to pay tribute to a style that won it all several years ago: Detroit.
I remember I had Shawn Randazzo in one of mine several years ago and told the audience that the guy wins it all the next day … and he did. The following year, Jeff won Smokevitch with his Detroit Pizza. It was a style that was relatively new to the competition circuit, and it was a beginning of a renaissance. Here is a recipe for one of the most popular Detroit pizzas at my restaurants. I call it Motorhead. Enjoy!
Tony’s Trending Extaby: Detroit Pizza
Author: Pizza today
Write Recipient: Pizza
- 1 18-open dough ball
- 8 ounces of white cheddar
- 6 ounces of brick cheese
- 2 ounces of whole milk mozzarella
- 8 ounces of tomato sauce
- 2 ounces Cup-N-Char Pepperoni
- 1 uce slices Italian Salami
- 1.75 ounces of morpom
- 2 ounces of pre -cooked bacon parts
- 2 ounces of raw Italian sausage (nickel size)
- 1½ ricotta
- .2 OUNS Basil custom
- No salted butter or crisco
- Torn Romano
- Wipe Oregano
- Olive oil
- Mix white cheddar, brick and mozzarella cheese together in a bowl and put them aside.
- Heat sauce over medium heat with a rain rain with oil. Stir continuously and keep the heat.
- Butter at 10 x 14 Detroit Pan.
- Push the dough out to the corners of the pan. Make sure the dough is coated in butter or crisco. Let the dough rise in a warm area for 1-1½ hours.
- Couple-bake pizza in a 525-550 f oven.
- Remove pizza from the oven and place the following ingredients on it in this order: salami, mushrooms, pepperoni, bacon and sausage. Be sure to leave a ½ inch edge of the ingredients away from the cheese.
- Spread your cheese evenly on the entire pizza to the edge of the pan. Push the cheese gently to the edge and build an inner wall against the pan.
- By building the cheese against the inner wall of the pan, you will achieve a lovely crown of toasted caramelized cheese if it is baked right. Continue to prepare the pizza.
- When done, carefully cheers the pizza out of the pan using a thin metal spatula. It may be necessary to let the pizza sit for a few minutes after the rear end before doing this. It allows the edges to get easier.
- Cut into desired slices. I prefer four so everyone gets a corner.
- Add sauce in two stripes over the top of the pizza.
- Finish with Romano, Dolops of Ricotta, Basil and Oregano.
3.5.3229
Dive deeper: Read Detroit Pizza Style: A Guide to Detroit Pizza
>> Explore Pizza dough recipes for top trending pizza strings Including Detroit, New York, Grandma, Sicilian, Chicago thin and deep bowl. <