Bolognese Mini Detroit Pizza
- 1 6”x6” Detroit Style Pan We used a Lloyd's Pan, often considered one of the best out there for commercial or home use. Other types of pans can be used, but will lack the proper crust-forming characteristics of Detroit style pizza.
- Leftover Bolognese sauce, I used this recipe.
- 2 oz Whole Milk Low Moisture Mozzarella (freshly shredded, or if you use bagged just make sure to rinse the starch off first). 50% of your total cheese.
- 2 oz Brick cheese 50% of your total cheese. If you can't find Brick cheese, you can sub for Monterey Jack, cheddar, or just mozzarella.
- Parmesan cheese, grated, to taste
- Fresh Basil
- Begin by preparing your dough the day before. Let it cold ferment in the pan, according to the recipe instructions above, overnight.
- Preheat the pizza oven to 700 degrees F; alternatively, preheat your kitchen oven to the max 550F with a pizza stone.
- Place the pan (with pizza dough) onto the pizza stone and bake for 5 minutes (3 minutes for pizza oven). If you do not own a pizza stone, place the pan on the bottom of your oven (not a rack) and bake for 5 minutes.
- Carefully remove the hot pan from oven. Remove the dough from the pan and place onto a wire rack, allowing it to briefly cool, about 5 minutes.
Toppings, in order; then bake.
- Put the dough back into the pan and add the shredded mozzarella, ensuring most of it touches the edge of the pan. Then add the Brick cheese.
- Spoon on the Bolognese sauce on top of the cheese.
- For home ovens: place pizza in oven for another 7 minutes on the stone. (toss the broiler on for the final minute or two if the cheese is not browning fast enough). For outdoor pizza ovens: bake for 4-5 minutes, rotating pan halfway through, and covering with tinfoil if browning too quickly.
- Remove from oven and use a thin metal spatula along the edges to separate the pizza from the pan. Slide onto a wire rack to rest for 3 minutes. Top with grated parmesan and fresh basil.Slice, and enjoy.