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Calabrian Crumble Detroit Pizza
Yield: One 10” x 14” Detroit-Style Pizza
Ingredients
- 21 oz. Dough ball
- 10.5 oz. Grande Mozzarella Asiago Blend, shredded, divided
- 2 oz. Grande Asiago, shredded
- 3 oz. Buttered onions (see recipe)
- 4 oz. Nduja
- 3.5 oz. Breadcrumb mixture (see recipe)
- 2.5 oz. Asiago cream sauce (see recipe)
- Thyme, to taste
Directions
- Generously coat a 10” x 14” pan with your choice of butter, Crisco, olive oil, or another rich fat, creating the foundation for a crisp, golden crust that crackles at the edges.
- Set the dough into the pan and press it out evenly, making sure the surface carries a light sheen of fat. This ensures every bite bakes with that coveted Detroit style texture.
- Let the dough rest for 1 hour in a warm space. Once it doubles in size, press it gently into the corners. Allow it to rise again for another 30 minutes, building the airy, tender structure that defines the style.
- Par bake the dough at 550°F for 6–8 minutes, just until it begins to take on a hint of color.
- On the warm, parbaked crust, create your signature edge-to-edge layering: line the perimeter with shredded Grande Asiago and 2 oz. of Grande Mozzarella Asiago Blend, then blanket the surface with additional shredded Mozzarella Asiago Blend, buttered onions and dollops of spicy, spreadable Nduja.
- Return the pizza to the oven at 550°F for 7–10 minutes, baking until the cheese along the edges caramelizes into a dark, savory crown.
- Lift the pizza from the pan and finish with a scattering of breadcrumbs and fresh thyme.
- Complete the pizza with a drizzle of Asiago cream sauce, then cut and serve.
Buttered Onions:
Yield: 3 oz. Buttered onions
Ingredients
- 3 oz. Onions
- 2 oz. Butter
- Salt, to taste
- Black pepper, to taste
Directions
- In a pan over medium heat, melt the butter. Once the butter is fully melted, add the sliced onions and a pinch of salt and black pepper.
- Once the onions are soft and fragrant, take off heat and set aside.
Breadcrumb Mixture
Yield: 3.5 oz. Breadcrumb mixture
Ingredients
- 3.5 oz. Breadcrumbs
- 2 Anchovies (optional)
- Olive oil, to taste
Directions
- In a pan over low heat, add olive oil and two anchovies. Stir together until fully dissolved. Add the breadcrumbs to the pan and stir to combine. Cover the breadcrumbs with oil and stir constantly to avoid burning.
- Once the breadcrumbs are sauteed, take off heat and set aside.
Asiago Cream Sauce
Yield: One gallon (16 cups)
Ingredients
- 3 ½ cups Butter, unsalted
- 7 ½ cups Heavy Cream
- 10 cups Grande Asiago, shredded
- Salt, to taste
- Black pepper, to taste
Directions
- Melt butter in saucepan or stockpot over medium heat.
- Add heavy cream, stirring constantly.
- Slowly stir in Grande Asiago.
- Bring sauce to a simmer and cook for 7 to 10 minutes. Add salt and pepper to taste.
- Cool before use, allowing sauce to thicken.
- Keep refrigerated or freeze. To reheat, warm sauce in a saucepan over low heat, stirring constantly to avoid separation.
