I tried to make a Grandma/Sicilian/Detroit. Roast me, I’m Australian with minimal point of reference. Roast me 🤞

I wanted to mess around and make a pizza that had all the things. Parbaked on the Kamado. Let it cool upside down on the rack to cool. Centred the parbake in the Lloyds 12×12. Filled in the cheese to make a skirt. Upside down and put the sauce on top. Finished with basil and a lot of pecorino. I saw online that Truly pizza cuts it in triangles. I like it too. Will do it again. Cheese skirt was sooooo good.

72% hydration. 6 hour bulk room. Balled. 48 hour CT.