Tony's Trending Recipe: Detroit Pizza
Author: 
Recipe type: pizza
 
Ingredients
  • 1 18-ounce dough ball
  • 8 ounces white cheddar
  • 6 ounces brick cheese
  • 2 ounces whole-milk mozzarella
  • 8 ounces tomato sauce
  • 2 ounces cup-n-char pepperoni
  • 1 ounce sliced Italian salami
  • 1.75 ounces mushroom
  • 2 ounces pre-cooked bacon pieces
  • 2 ounces raw Italian sausage (nickel size)
  • 1½ ounces ricotta
  • .2 ounces basil chiffonade
  • Non salted butter or Crisco
  • Grated Romano
  • Dry Oregano
  • Olive oil
Instructions
  1. Mix white cheddar, brick, and mozzarella cheese together in a bowl and set aside.
  2. Warm sauce over medium heat with a drizzle of oil. Continuously stir and keep warm.
  3. Butter a 10 x 14 Detroit pan.
  4. Push dough out to the corners of pan. Make sure dough is coated in butter or Crisco. Allow dough to rise in a warm area for 1-1½ hours.
  5. Par-bake pizza in a 525-550 F oven.
  6. Remove pizza from oven and place the following ingredients on it in this order: salami, mushrooms, pepperoni, bacon and sausage. Make sure you leave a ½-inch border of the ingredients away from the cheese.
  7. Evenly spread your cheese on the entire pizza to the edge of the pan. Carefully push the cheese to the edge and build up an inner wall against the pan.
  8. By building the cheese against the inner wall of the pan you will achieve a nice crown of toasted caramelized cheese if baked right. Continue to cook the pizza.
  9. When finished, carefully chisel the pizza out of the pan using a thin metal spatula. You may need to let the pizza sit for a few minutes after the bake before doing this. It will allow the edges to come off easier.
  10. Cut into desired slices. I prefer four so everyone gets a corner.
  11. Add sauce in two stripes over the top of the pizza.
  12. Finish with Romano, dollops of ricotta, basil and oregano.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/tonys-trending-recipe-detroit-pizza