A Detroit-style pizza I made on a whim. 75% hydration, with a mix of 90% King Arthur 00 Pizza flour, and 10% semolina. Cubed Monterey Jack and Mozz blend. Topped with pepperoni and red chili.
It turned out beautiful. Tender open crumb, with a crisp undercarriage and lovely caramelized edges.
I like food 
Looks great.
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