My take on a certain chain pizza topping combo.
Serious Eats Detroit dough recipe x1.5 for a bit of a thicker crust. 72h fridge proof. Lloyd 10×14" pan, 3h pan proof.
Parbake 230C until light golden.
Pre-shredded mozarella and cheddar blend, plus monterey jack, with Italian fennel sausage, thick cut pepperoni, chestnut mushrooms, green peppers, and parmesan and chives to garnish. Left out the black olives because I forgot to pick any up at the store.
by elchet
1 Comment
Looks delicious