Little Caesar's uses mozzarella and Muenster cheese in their Detroit-style pizzas. Does anybody think they know the proportions of each?
The closer of two nearby independent Spartan groceries here in (Southwest) Detroit, two blocks from here, sells bricks of various cheese--mozzarella, Muenster, and occasionally a few others (usually Muenster)--usually all the time. The past week, 6 1/2 pound Muenster blocks were on sale for $1.99 per pound, so I bought one. Previously, I picked up a brick of mozzarella, also at $1.99 a pound. So, I am set cheesewise.
A shipment of twelve rolled-steel pans from Bucket Outlet arrived this afternoon--four 10 by 14s and eight 8 by 10s. I'm a bit too preoccupied with other matters right now, but my next pizza-making project will involve producing and freezing a dozen or so pizzas at one time--in order to save time. If others have experimented with freezing the raw, half-baked, or fully baked Detroit pizzas, perhaps they might share their results.