Originally Posted by
Eastbay1K
[Ummmm ... pizza bianca in Italia.]
delfina and other pizza places in our area make great pizza Bianca as well. I first had it In positano in 2006 and love it... but I still prefer sauce pizzas!
Originally Posted by
corky
Yes...I can remember it from when I was a kid growing up there. Of course at the time it was just pizza...I didn't realize it was Detroit pizza.
And I am with you...I love pesto or white pizza or even mustard on my pastrami pizza. Rules are meant to be broken. I like potato pizza...no red sauce on that one.
I thought of you this morning....Giada was making a deep dish pizza that looked an awful lot like Lou Malnati's. Have you made that one yet? Actually I think it is easier than making a thin crust one because you just put it in the springform pan and bake it.
i haven’t yet tried to make the Detroit pizza - I have a ball of dough ready to go, so I’ll try some as regular pizza and some in the small skillet pan.
Originally Posted by
corky
In my mind...the goal is to get as many of the super greasy crusty corners as possible. I don't think that you are understanding that concept if you use a 12 X 8 pan...the smaller the pan, the more corners...your pan is way too big. Think brownie corners.
Maybe something like this?
https://www.kohls.com/product/prd-20...E&gclsrc=aw.ds
we have the Oprah brownie edge pan - it would definitely be clever to use the brownie edge pan for pizza. It would be a pain to pull and full the pan with the dough.