So my first stop around the world is Detroit style. I've always admired Normas Detroit style pizza in her Two Billís pizza..dough and Carmelina Sauce..great!
thread, so I thought it would be a great place to start. Norma gave me some guidance behind the scenes, and with her help it turned out very good I think. Of course I have never eaten a Detroit style pizza so I have no idea how traditional my pizza was, but it tasted damn good.
Norma gave me a slightly modified recipe based off this recent one she posted: http://www.pizzamaking.com/forum/index.php?topic=21559.msg358089#msg358089
I used 50% All Trumps bromated & 50% KAAP, topped with ~4oz white cheddar, a bit of Mozz, baked at 500* in a 7 x 10 non-stick brownie pan on a stone for 10 minutes.
The only complaint I would have is that I used regular crisco in my pan, and it gave bit of an off flavor. Norma recommended butter flavored crisco so maybe I will try that in the future. I was happy that my pizza released perfectly since I used a non-stick brownie pan.