Paul's Detroit Style Pizza
Yield: 14” Pie Prep time: ½ hr. Total time: 1 ½ hrs.
Ingredients Pizza Dough I get mine from Bella Luna’s Rest. I am sure any local Pizzeria will sell you a bough or two 12-14 oz. Fresh Mozzarella cheese | 10 oz. Your Fav. Marinara | two to three cups Fresh Garlic at least 10 cloves Olive Oil One cup Graded Romano or parmigiana cheese Directions Pre-heat Convection oven to 475* I use a 14” cast- Iron Skillet; an over safe 14” or Larger Sauté pan work as well, but not as good as a large cast-iron skillet. Cut half the fresh mozzarella into ½ inch cubes. Shred the other half. In a small saucepan, low heat cook the whole cloves of garlic in the olive oil until the garlic is slightly tan and very tender. Remove from heat and strain the oil from the garlic cloves. Use the Garlic Infused olive oil to season the cast-iron skillet, rub the oil into the pan with a paper towel. 2 Make sure the Dough is at room temperature, gently stretch the dough to the size of the Skillet making sure it is not too “sticky”. Push the dough into the pan so it is evenly disbursed. Let sit for a few minutes, then push into the pan again. Add the tanned garlic to the top of the dough along with a squirt of the olive oil. Then add the cubes of cheese around the edges of the pan making sure to have some cheese is up against the sides of the skillet. If you want now is the time to add the thinly sliced pepperoni or sausage. Add the shredded cheese on top. “Plop” four of five scoops of marinara onto the top of the pizza, do not spread it out. Sprinkle with graded cheese and some crushed red pepper flakes. Put into the preheated oven… UNTIL… The sides are very crispy and Brown… the cheese on top is browning. The bottom is browning. About 35-45 minutes Delicious!