(http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098229)

thin and it's milwaukee style or something

(http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35100066)

https://i.imgur.com/WBGzdLg.jpg

(http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098275)

https://imgur.com/a/7INCK

(http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098303)

https://imgur.com/a/7INCK

(http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098318)

(http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099202)

https://imgur.com/a/24THH

(http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098554)

https://imgur.com/a/lUoVv

https://imgur.com/a/lUoVv

(http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098969)

And then cheese on topping: https://imgur.com/a/Tg8BN

(http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099166)

Only time I’ve had Detroit style pizza is in Austin TX. There’s a good truck in the back of a craft beer bar on Rainey Street that makes it and it’s 180 delicious.

(http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847430)

- I followed the recipe as close as I could, including using the specified 10x14 pan & Wisconsin brick cheese. The brick cheese might be one of the hardest things for most people to cop but it was pretty easy for me by virtue of where I live.

- The 'couple of tablespoons of EVOO' to work the dough into the pan seemed excessive in retrospect. The pizza did slide out of the pan like a dream after loosening the edges a bit, but my crust seemed a tad too greasy and overly fried. I know the whole point of this style of pizza is that the crust essentially gets fried but it really did seem like an excess. I'm gonna try 1T next time.

- I did pepperoni, but I couldn't source a 'premium' pepperoni like the recipe calls for at a price that I was willing to pay. I was seeing like $16+/lb for the good stuff, and that's just too much for me when a recipe calls for 3/4 lb and regular pepperoni is like $5/lb. From what I can tell, the whole point of this style is more about the cheese/crust than the toppings.

I went with just a tub of regular presliced pepperoni from Sam's Club. It's thinner and larger which led to some minor construction issues, which I'm gonna try and solve on future iterations.

- I didn't have a pizza stone or steel, so I did the 'put the pan directly on the bottom of the oven' method described in the article. I'm not sure if this was really TCR. I was judging how done it was by the sides, and they didn't get quite as dark as I was hoping for. The bottom however was very dark, on the verge of being overdone.

If I hadn't put the pan right on the bottom of the oven, the sides probably would have been roughly the same and the bottom would have been less done.

- This shit was fucking delicious and I'm gonna make it again for sure

(http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39385444)

I made a second one yesterday

I did some things different, but it wasn't nessarily better. Still room for improvement. Using thin pepperoni is not a great idea TBH but I had an excess of it due to buying a tub at Sam's Club

https://files.catbox.moe/3gren8.jpg

(http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39421620)

Good on you.

(http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39421702)

Today I got some more brick cheese. I tried some different brands b/c the edges of my pies were such that they looked like they'd never get quite as nice and black like all the pictures in the recipe (I had been using Widmer's). There was just soooooo much fat. This style is obviously supposed to be very rich but the total excess of fat in my two pizzas seemed like it was inhibiting the formation of blackened cheese.

I also got a better, unsliced pepperoni at a much more attractive price ($6 for a 1lb stick).

Gonna give it a while before I try this all again though, two of these in the span of a week kinda burned me out on pizza. This is sort of an easy recipe though, so I can see myself making this semi-regularly

(http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39427215)