I’ll be making pan pizza with Muenster cheese for that nice melty-buttery goodness with the caramelized edges all around. Not quite Detroit style but close enough. I don’t have a lot of patience when it comes to pizza dough, so I’ll be adding a couple tablespoons of vital wheat gluten flour to strengthen the dough, and let it rise in the same pan I bake it in.

Sauce is homemade, I just blend a can of San Marzano tomatoes with baked garlic, olive oil, and dried basil.

Probably gonna top it with sauteed mushrooms and red peppers and feta cheese.