So, I foolishly challenged an Italian woman from Sardinia to a pizza making contest. Rules were simple, one margherita and one freestyle. My freestyle was Florentine, with roasted red peppers, capers and spicy soppressata.
My second attempt at a Detroit pizza was a success! Reduce the dough by 30% and increase the toppings (not cheese) by 50%. Sprinkle some garlic powder on the top of the dough helped.
After a few years of overpaying for Detroit style pizza in Toronto I decided to try to make my own. The most important part of the process is having the proper pizza pan. Some history, the original blue steel pans were car radiator trays. These are impossible to find now. After some research, the next best is heavy-duty anodized aluminum and the best manufacturer of these is Lloyds pans.
Voila! Detroit style pizza. A little too bready. Forgot to account for the baking rise. I need to reduce the dough by about 30% next time. Crispy cheesy edges were perfect though.
