I am a New Yorker in my soul. I love Sicilian thick crust pizza. But my creative side wanted to try something different. Last night I made the Detroit pizza I made the dough in my food processor and then kneaded it for about 5 minutes on the counter. I used a dark 9X13 metal pan. The dough was soft, flavorful and made a really thick crust. I made my own marinara sauce. I could NOT put the cheese first and the the sauce on top! I put the sauce first and the cheese on top and it was my kinda pizza. For a crisper crust, I put the pan directly on the pizza stone on the bottom rack of my oven at 500 degrees. Perfectly charred edges and crisp bottom. Thanks PJ for a great pizza tutorial.

• Reply