Wanted to have a go at a Detroit Style Pizza so I bought a Detroit Style Pizza pan and here is my first effort…
Matured the dough for two days in the fridge before spreading out into the pan ready for the topping of smoked salami and tones of cheddar mixed with mozzeralla with some home-made pizza sauce.
Fresh out of the oven…
Ready for the big taste…
Core! chuffin lovely!
My only crtisism is whilst the sides were crispy, I could have put a fair bit more cheese round the rim to melt down creating more of that crispy cheesey crust they call a crown and baked it for about another five minutes or so.
