Originally Posted by
ILuvParis
That Detroit style pan pizza (King Arthur/NYT recipe) is so good with pepperoni. For a while, I was making it about once a week on the grill.
I love the Detroit pizza and get jealous seeing the recipe with the pepperoni. My family prefers the regular style of pizza so next time I might do Detroit for myself and regular for the family.
Originally Posted by
corky
Do you have the special pan?
When in Detroit at Buddy's we always order pepperoni with those nice crispy edges and pools of oil! yummy!
I use the 8” or 9” square baking pan - it’s not only for pizza.
Originally Posted by
corky
I didn't know you differentiated between raw and cooked . Prosciutto is cured pork. And pepperoni is almost never sold raw so why would you have to eat that outside ?
if you already make pizza at home why not just put on the topping you want...it is no different than whatever you put on now....throw pepperoni slices on it.
maybe if I buy salami again, I’ll make a salami pizza for myself. I just try to avoid pork products in the house as much as possible. My spouse loves prosciutto so I get the San Daniele one from Costco. Plus I have some pork dim sum.