Detroit Red Top Pizza

Instructions:

  1. Ensure the 10” x 14” pan is clean and free of debris.

  2. Coat the inside of the pan generously with half of the melted butter using a brush.

  3. 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.

  4. Brush top of dough heavily with remaining melted butter.

  5. 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.

  6. Allow dough to proof an additional 20 minutes.

  7. 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.

  8. Press shredded white cheddar firmly against the sides of the pan, not into the crust.

  9. Add any additional toppings if desired.

  10. Sprinkle the brick cheese and mozzarella evenly across the crust.

  11. 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)

  12. Use a thin metal spatula to carefully loosen and lift pizza from the pan, preserving crispy cheese edges.

  13. Cut pizza into pieces (4 to 16).

  14. Top pizza with heated marinara sauce in two racing stripes. (you may choose to add your sauce before the final bake as well)

  15. Dust lightly with grated Pecorino and dry oregano, and drizzle with garlic oil or olive oil.

Serve hot and enjoy your Detroit-style pizza!

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