Have been making Detroit styles over the past year. At one point I was making Chicago's with a Gino's East type take on the dough (corn meal + corn oil in dough) and then later started using the dough for Detroit styles. I'm now up around 25lbs since the start of last year and need to go on a diet lol.
One of the pictures is of a BBQ chicken Detroit style I make on occasion. If I make one of those I grill the chicken and use a blend of 50 / 50 mozzarella + gouda cheese. Detroit styles I use around 75% mozzarella and 25% brick cheese. Below is the sauce recipe I use for the Detroit styles.
28oz crushed tomatoes
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1 tsp pepper
1 tsp red pepper flakes
1 tsp sugar
1 tsp basil leaves
