Instructions:
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Ensure the 10” x 14” pan is clean and free of debris.
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Coat the inside of the pan generously with half of the melted butter using a brush.
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Stretch the dough evenly on a clean, flour-free and oil-free surface, forming a rectangle matching the pan size. Place dough in pan, pressing gently to fill corners.
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Brush top of dough heavily with remaining melted butter.
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Cover pan with plastic wrap and proof dough until it nearly doubles in size, becoming soft and warm. Gently stretch dough to corners if necessary without deflating.
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Allow dough to proof an additional 20 minutes.
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Preheat your outdoor LPG pizza oven to 450-550°F. Parbake dough briefly, approximately 2-3 minutes) until top is set and dry, without browning. Remove from oven and cool slightly on a rack.
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Press shredded white cheddar firmly against the sides of the pan, not into the crust.
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Add any additional toppings if desired.
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Sprinkle the brick cheese and mozzarella evenly across the crust.
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Increase LPG pizza oven temperature to approximately 550-600 °F. Bake pizza until top cheeses are browned and bubbly and cheddar edges turn deep orange and toasted. Approximately 10 minutes)
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Use a thin metal spatula to carefully loosen and lift pizza from the pan, preserving crispy cheese edges.
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Cut pizza into pieces (4 to 16).
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Top pizza with heated marinara sauce in two racing stripes. (you may choose to add your sauce before the final bake as well)
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Dust lightly with grated Pecorino and dry oregano, and drizzle with garlic oil or olive oil.
Serve hot and enjoy your Detroit-style pizza!