Detroit Style Margherita Pizza
![Detroit Style Margherita Pizza](http://de.gozney.com/cdn/shop/articles/food_1_1000x560.jpg?v=1715310581)
‘Tough to beat a classic Marg’. Detroit Style Margherita by Marc Schechter (@pizzaman_420) from @squarepieguys.
Equipment
Ingredients
For the red sauce
Makes enough for 50 pizzas, any extra can be frozen
- 2.5kg / 88oz whole peeled San Marzano Bianco Dinapoli tinned tomatoes
- 3 pinches kosher salt, or to taste
- 1tbsp dried oregano
For the pizza
- 1 Detroit style part baked pizza dough
- 2 large spoons of red sauce
- 100g / 1 ¼ cups cheddar cheese, grated
- 250g / 1 cup mozzarella cheese, broken into small pieces
- 50g / ½ cup Grana Padano cheese
- A generous bunch of fresh basil
- A drizzle of extra virgin olive oil
Step 1:
For the red sauce, add the salt and dried oregano to the tomatoes and blend - you can use your stick blender or yours hands, just make sure you go through each tomato one at a time as you want the mix to stay ‘pulpy’ and not to be watery..
Step 2:
Place a part baked pizza dough into a Detroit style pizza pan, spread over the red sauce, leaving enough room at the edges for the ‘cheese wall’.
Step 3:
Add the cheddar cheese around the edge to create a wall, this will be your cheese crust.
Step 4:
Sprinkle the mozzarella cheese on top of the cheddar cheese and over some of the red sauce.
Step 5:
Heat the Gozney Dome to 215 ° C / 420 ° F, low flame. Place the pan into the oven for 4-5 minutes, turning occasionally until evenly browned.
Step 6:
Increase the heat slightly and using a paddle lift the tin up to the top of the oven to get a nice crispy top.
Step 7:
Allow to cool slightly then remove the pizza from the pan and place onto a serving board. Grate the Grana Padano cheese over the pizza.
Step 8:
Using scissors slice over the fresh basil leaves and drizzle over the extra virgin olive oil.
Step 9:
Use the Gozney Rocker to slice the pizza into 6 and serve.
![](https://cdn.accentuate.io/675490595124/-1680526976003/chef-E28093-1-v1715353700811.jpg?1672x1672)