Ah, June 23: you rolled up on us with the extra gift of a National Day celebration of Detroit-style pizza, and I was ready to do my part to mark the occasion. No one has demanded that I employ tricks upon myself to increase variation in meals and other culinary pursuits...I just need these ruses to help me shake things up from time to time. Like the Dungeons & Dragons dice roll I created a year or so ago, following along with the National Day of "_____" calendar also forces my hand a bit. That’s how Monday a week ago found me getting an early afternoon start on Detroit-style pizza, for National Detroit-Style Pizza Day.
Sticking with a standard approach and depending still on the recipe I’d used the two previous times I’d made it, the outcome was just what I’d hoped for. These are gorgeous gracious loaded squares, once cut from the special pan, all cheesed and amply (and freshly) sauced, the charred bits giving crunch and the pepperonis giving slight heat. It was especially good that night, a joyous dinnertime where the delights were all culinary in all the best ways.
I was glad for the leftovers as well, because the following evening I had a chance to bring a virtual presentation to a group of doctoral students working under Dr. Zwadyk, and an early microwaved supper helped me work around that happy commitment. It was also wise to keep the oven off...and I forewent my evening stroll since that Tuesday night it was still almost 90°F (and real-feel of 102°F!) at 9:30 pm!
"King Arthur's Detroit-Style Pizza," from King Arthur Baking and inspired by SeriousEats.com. See also the accompanying blog post, "A Pair of Pan Pizza Recipes," by PJ Hamel. [Published 18 June 2019]
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