Detroit Style Margherita Pizza
‘Tough to beat a classic Marg’. Detroit Style Margherita by Marc Schechter (@pizzaman_420) from @squarepieguys.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Cook Time
- 10 minutes + dough prep
Ingredients
- Makes
- 1 pizza
Equipment Needed
-
An Error Occurred
Beim Aktualisieren deines Warenkorbs ist ein Fehler aufgetreten. Bitte versuche es erneut.
-
An Error Occurred
Beim Aktualisieren deines Warenkorbs ist ein Fehler aufgetreten. Bitte versuche es erneut.
-
An Error Occurred
Beim Aktualisieren deines Warenkorbs ist ein Fehler aufgetreten. Bitte versuche es erneut.
Instructions
Prevent your screen from going dark as you follow along.
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.
