Hi all together,
this morning, I was trying to find my ancient sicilian style topic but found sth. else: two descriptions about Detroit Stlye pies
1) TXCraig stating that DS is by far his wife's favorite
2) Tom Dough Doctor describing a bite into a DS pie as "cloud-like"
That was it, I had to try one. Since I did have a high hydration dough sitting in the fridge getting ready to be turned into teglia romana pies, I did not falter
Here it is and both, my wife and I must say it is pure palate candy. It's incredible and although there being some cases where pictures convey flavor, this is not the case with this pizza at all - unfortunately.
I did use gouda, mozzarella and a chili mountain cheese from Austria plus added some German smoked and aged pepperonis. For the sauce, I minced one onion, three cloves of garlic and sautéed them in a sauce pan with some olive oil, added chili flakes (just a tiny bit), some tomato paste, a can of tomatos, some dried oregano, vinegar, sugar and salt. This, I reduced to a thicker sauce which I added last.
