This Detroit Style Pizza is crispy, fluffy, and features frico cheese on the edges. The recipe includes a homemade red sauce and instructions for parbaking and finishing in a pizza oven.
1. Allow the dough ball to relax for 1 hour out of the fridge.
2. Glaze a 10x10 inch Lloyd's pan with butter and 3 tablespoons of olive oil. Shape the dough to fit the sides and corners of the pan.
3. Allow the dough to proof for 1-2 hours at room temperature.
4. While the dough is proofing, prepare the red sauce: Sauté the diced yellow onion and minced garlic in 2 tablespoons of olive oil. Then, mix everything (sautéed aromatics, 28oz can Cento Marzano tomatoes, 1 tsp dried basil, 0.5 tsp oregano, 1 tsp salt) together with an immersion blender.
5. Preheat your pizza oven (e.g., New Age Products Inc Platinum Pizza Oven) on high for about 20 minutes.
6. Parbake the dough in the preheated oven for 3-5 minutes.
7. Remove the parbaked dough and top the pizza with the red sauce, shredded mozzarella, pepperoni, and a sprinkle of Parmesan.
8. Return the pizza to the oven for a few more minutes until the cheese is golden brown and the pepperoni is crisp.
9. Cut into squares and enjoy!
