Detroit-style pizza
Pizza
Italian cuisine
This recipe is based off of one by the inimitable culinary Science Guy himself,: J. Kenji Lopez-Alt over at Serious Eats. The thing that really drew me in was the cheesy, crispy corners; this is almost more mind-blowing cheesy bread than pizza, in the best way.
<br />While the classic iteration of this 'za is topped with pepperoni (or nothing at all), it would also be excellent with caramelized onions, roasted mushrooms, or sautéed greens. Just stick with tradition and put half the toppings under the cheese layer, half on top.
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