Ever since I bought a stand mixer I’ve been a dough making maniac. This is by far the best pizza I’ve made yet. I even made the sauce from fresh tomatoes. Pan pizza is my favorite and this beats all the local pizza places for under $5 a pie.

Toppings: Pepperoni, jalapeno, mushroom, red onion, and bacon.

  • Cort@lemmy.worldEnglish
    2·
    19 days ago

    I’m a big fan of J Kenji Lopez Alt’s Detroit style deep dish crust. Takes a while to proof, but it’s great.

      • Cort@lemmy.worldEnglish
        2·
        18 days ago

        Detroit deep dish is very different from Chicago fwiw. Chicago is more of a casserole, a pizza pie if you will. Detroit is very much like op’s but about 30% thicker, breadier crust. It can be folded, and doesn’t require utensils

        • plenipotentprotogod@lemmy.worldEnglish
          2·
          18 days ago

          I’m sure you already know this, but for the benefit of others, the key to a good Detroit style pizza is to use an absolute shit ton of oil in the pan so that the crust basically fries itself as it cooks. Extremely unhealthy, but so delicious. Detroit style pizza absolutely deserves more credit in the city pizza style debate.

          • Cort@lemmy.worldEnglish
            1·
            18 days ago

            Honestly, whenever I’ve made it, we just wiped oil on the bottom of the pan with a paper towel. Maybe a little more than I’d use to grease a cake pan, but not an ungodly amount. 1000001469

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