Next Attempt at a Detroit style Buddy's pizza, kind of an emergency dough pizza in my home oven

I decided to proceed and make the pizza after the dough proofed for 4 hrs. First picture is of the dough in the steel pan at 4 hrs. The dough did smell very good and yeasty.

The dough was dressed with Nasonville one year old aged white cheddar and Nasonville pizza cheese. The same amount of the cheese blend was used as in my last attempt. I used November’s sauce again.

I turned my oven up the whole way this time, ( probably was about 515 degrees F) and baked for 18 minutes on the bottom shelf of my home oven.

The pizza was easy to take out of the steel pan, even though my steel pan isn’t seasoned right. I can be seen on the wooden ruler how thick the pizza was.

There is a gum line on part of this pizza, but I sure didn’t mind it. The taste of the crust was really good and the cheese blend did taste very good too. November’s sauce also tasted very good on this pizza. The caramelized edges and bottom crust were just delicious. I sure don’t know if the pizza I made is anything like Buddy’s, but I did enjoy two slices of the pizza. I have saved one slice for my mom and one slice for my daughter, but I think I could have eaten the whole pie.

Norma