Italian sausage, cook it first

Takes forever to warm up, but makes great pizzas. Has two convection fans to simulate wood burning pizza air flow and has an intermittent broiler function.

I recommend cooking the pepperoni in the microwave for 1 min between two layers of paper towels. It helps with the grease and makes them crispy.

So I've always been a fan of thin crust pizza over thick. But after discovering no knead slow fermented thick crust, I might have converted. The amount of flavor that I can get out of the crust is just insane, I've never had pizza at any restaurant with this much flavor in the crust, it's completely addictive. The smell, flavor, and texture are off the charts good. Here's the recipe I've been following and putting the whole thing in a Detroit pizza pan.

16 oz unbleached bread flour (been using King Arthur)
2t active dry yeast
2t kosher salt
11 oz room temp filtered water

Mix it all in a stand mixer until the dough comes together, put in a large stainless steel bowl greased with olive oil, cover and allow to rise for 18-24 hours.

Refrigerated during the rise time?

Nope, on the counter, room temperature the whole time.

Thank you!

I know people who make bread who absolutely RAVE about King Arthur flour, and I love the concept of the company and their customer service is predictably top notch. However, I tried using it two different times, buying two different bags, and didn't like the texture of the dough or the taste. YMMV.

Thrilled you found something that worked for you.

I've found that when you make a grandma pizza, which is basically what you've done using the Detroit pan, you really can't go wrong.

My mom made grandma style pizza growing up, homemade crust and all, the crust never had much texture. The nice thing about using a Detroit style pan or cast iron is the crust basically fries in olive oil, which really aids in the texture and flavor.

Ah, so you like fried crust. No shame in that, it gives it a nice crunch.

Pepperoni and peppers stromboli

This thread inspired me to purchase a Detroit pizza pan. Can get Brock cheese through amazon, but does anyone have a good Recommendation for a Detroit style pizza sauce?

Thanks!

https://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html

Max Power said:

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So I've always been a fan of thin crust pizza over thick. But after discovering no knead slow fermented thick crust, I might have converted. The amount of flavor that I can get out of the crust is just insane, I've never had pizza at any restaurant with this much flavor in the crust, it's completely addictive. The smell, flavor, and texture are off the charts good. Here's the recipe I've been following and putting the whole thing in a Detroit pizza pan.

16 oz unbleached bread flour (been using King Arthur)
2t active dry yeast
2t kosher salt
11 oz room temp filtered water

Mix it all in a stand mixer until the dough comes together, put in a large stainless steel bowl greased with olive oil, cover and allow to rise for 18-24 hours.

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Giving this a go. HEB only had unbleached all purpose flour, and I read online that it just won't be as chewy. Hopefully that won't effect the overall taste or quality too much. Thanks for sharing.

Looks good. Use two cups of flour?

Pinche Abogado said:

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This thread inspired me to purchase a Detroit pizza pan. Can get Brock cheese through amazon, but does anyone have a good Recommendation for a Detroit style pizza sauce?

Thanks!

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We just use a regular 13"x9"x2.1" metal pan. We've made 2 pizzas and both have come out great.

Side question - is it worth it to get brock cheese? We've just used cheddar, Monterey jack, and mozzarella for the cheeses; no complaints thus far.