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Detroit-Style Pizza
January 01, 2019

Another great recipe from Chef John! I've made it twice now. All in all, the dough is easy to make and work with, even if you make it by hand. If you prefer your crust golden brown instead of golden black, stick to 10 minutes at 500. I think canola or vegetable oil is preferable to olive oil in the pan to prevent a burnt crust. We found the sauce excessively spicy (we were sweating), so we cut down on the chili flakes a bit the second time around.

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