04/12/2021
Buffalo chicken and spicy pepperoni DETROIT style 🔲🍕🍗🧀
•
Got a banging Detroit pan from my pals and fellow pizzaphiles & so Friday night deep dish it is!
•
About a 75% hydration, given 16hrs at room temp, with two folds to build up some strength in that gluten. A further 8hrs in the fridge. Seeing how delicate the dough was I took a slice out of playbook and par-baked for 18 mins.
Let cool while I was on a beer run, and then loaded with fior, then buffalo chicken, red onion, spicy pepperoni and topped again with an unholy amount of cheese before banging back in the oven. Tomato sauce went on about halfway through the bake so as not to over cook it.
•
Taste was great, but after a long time away from high hydration dough, my base could do with a bit of work. Looking forward to trying this on the when the weather picks up a bit 😂
•
•
•
