Detroit Style Pizza might be Chef Tom's new favorite kind of pizza. Baked in a rectangular pan with the sauce on top and cheese that goes all the way along the edges, this pizza features two kinds of pepperoni as well as provolone, mozzarella and Monterey Jack cheese. With an unbeatable texture and mix of flavors, this is how you celebrate #NationalPizzaWeek


► FULL RECIPE: (https://www.atbbq.com/thesauce/detroi...)
RECIPE COOKED ON: (https://www.atbbq.com/grillsandsmok...)
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**PRODUCTS FEATURED **
ANTIMO CAPUTO "00" PIZZA FLOUR: https://bit.ly/3XaxT2k
JACOBSEN SALT CO. BLACK GARLIC SALT: https://bit.ly/3ExhcGv
SAICA SICILIAN EXTRA VIRGIN OLIVE OIL: https://bit.ly/3XeK0ew
LODGE BAKEWARE 9" X 13" CAST IRON CASSEROLE DISH: https://bit.ly/3Oa06CJ
LODGE 6QUART ENAMELED CAST IRON DUTCH OVEN: https://bit.ly/3X1M4qK
CATTLEMAN'S GRILL ITALIANO SEASONING: https://bit.ly/3vNW3Vt
CIAO DOP CERTIFIED SAN MARZANO TOMATOES:
YODER SMOKERS WOOD FIRED OVEN: https://bit.ly/3eyRrMZ
ATBBQ PAN & JERKY RACK: https://bit.ly/3FtovPR
CATTLEMAN'S GRILL PIT FIRE HOT SAUCE: https://bit.ly/3OoA8M2

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00:00 Introduction of the recipe
00:53 Making the dough
03:50 Transfer the dough to let it rise
04:49 Move the dough to the pan
06:29 Make the red sauce
09:41 Put together the pizza
12:43 Move the pizza to the WoodFired Ove
14:09 Remove the pizza from the pan
15:06 Grab a taste


Detroit Style Pepperoni Pizza