Long-time lurker here—wanting to share a couple of my Detroit-style pies. After several attempts, I think I’ve started to dial in the recipe. I had zero baking or pizza experience a few months ago, so I’m pretty proud of how these turned out.
I use a 24-hour cold ferment—super easy way to build flavor without a poolish or sourdough starter, and totally worth it.
The tomato & soppressata pie went a couple minutes too long, but was still good (even better reheated the next day). I adjusted for the pesto ricotta pie and got a crispy crust, with a soft and pillowy inside on that one.
I know there’s still a ton of room for improvement, but I’m proud of the progress I made with these 🙂
Happy to share the recipe if anyone’s interested.
by ConstructionFamous62