Have you ever had Detroit-style pizza? It's basically toppings on the bottom and sauce on the top. And trust me, it's delicious.
As you probably know, I'm obsessed with pizza. I can't describe my love for it in words! And it's National Pizza Month, which is basically one of the best months. So obviously it makes sense to make some kind of pizza, right?
Well, I'm celebrating with this cool pizza! I stumbled upon this pizza a while back and have just been dying to make it.
Most recipes want a special Detroit-style pizza pan, but that's not needed. I simply use a 9x13" casserole pan, but if you have a cake pan in the same size that will totally work!
I'm a vegetarian so I used zucchini but usually you use pepperoni. Use whatever you like best! This is a perfect pizza night meal! It's both crispy and fluffy at the same time. And it's stuffed with cheeses and toppings!
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour| Serves: 3|
2 1/4 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1 teaspoon salt
1 packet instant yeast (about 2 1/4 teaspoons)
1 cup warm water
1 cup Mexican cheese blend
1 cup tomato sauce
Pepperoni/Zucchini (other toppings as well)
Whisk together you flour, sugar, salt, and yeast in a large bowl. Pour in your water and knead until smooth.
Form into a ball and cover in a bowl to proof for 10 minutes.
Preheat your oven to 500 degrees F. Grease a 9x13 casserole pan lightly with olive oil. Stretch your dough to cover the baking sheet.
Arrange your zucchini or pepperoni all around your pizza. This is the step to add any other toppings if desired.
Next sprinkle your cheese and make sure it's everywhere. It should be touching the edge of the pan. Ladle your tomato sauce into two rows. Bake for 15-20 minutes. It should be brown and very crisp.
- The Bored Baker 👩🏽🍳
Made this recipe? Tag @theboredbakerofficial on Instagram.