A few more Detroit style pizzas

These are just a few more photos of the Detroit style pizzas made yesterday.  I mixed the dough a little bit differently on Monday and didn’t take any photos of how I mixed, but the dough turned out sticker than the method I had been using the same formulation.  I started the mix on Monday with the dough hook and then changed to the flat beater. The dough when just using the dough hook looked like a batter and was splattering on the sides of the mixer bowl.  I don’t know how that changed the dough to being sticker in the end, because I also did do the rest period before I mixed with the flat beater again.

I tried a new topping Detroit style pizza yesterday.  The topping were the regular cheese, smoked pepper bacon that was baked in the oven, chives, grated Romano cheese, Parmesan cheese and sweet sliced Campari tomatoes.  The saltiness of the Romano and the smoked pepper bacon really blended well with the sweet Campari tomatoes.  No sauce was needed on this pizza.  I really liked the taste of that pizza.

Norma