Julian Sisofo’s NY style dough recipe, baked first on an 18” screen then finished on a steel. Charlie Anderson’s Detroit style recipe It’s damn near perfect in my mind. Cooked in Lloyd pans. The cheese is Saputo gold New York blend, tomatoes are Stanislaus Alta Cucina for the Detroit, 7/11 for the NY. Pepperoni is Ezzo Supreme and GiAntonio. The other Detroit style were just some garlic cheese sticks
by Objective-Win