Been working on perfecting my Detroit style pizza for the past 2 years. Classic red stripe. Sourdough starter, 12 hour levain, 80% hydration, Brick cheese and veggies. Working on starting a neighborhood pizza joint. Currently underground, and feeding neighbors and friends monthly. Only doing classics: cheese, pepperoni, veggie, and supreme.
by miserable_rebel
3 Comments
It really looks great! To be fair I’m not from the Midwest so others might be more critical, but as a fella from the northeast I’d smash that : )
As someone on the same journey – atta boy! I love visiting RVA it’s a short shot from me so let us know when the neighborhood spot opens.
Bake and temp times? Looks fantastic!