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Carbonara x Detroit (Detroit Dough)
Inspired by the world famous carbonara, this Detroit pizza attempts to mirror its pasta counterpart. The dough is baked in the fats from rendering the pancetta, for that extra meaty umami flavor, post bake this is topped with a generous helping of parmigiano reggiano, warmed egg yolk and black pepper.
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- Pre cook the pancetta, reserving the fats to line the detroit tin
- Place the precooked detroit base into the tin, and generously top with the Mozzarella, ensuring the edges are well covered
- Sprinkle the pancetta generously over the pizza
- Bake at 350c until the cheese crust forms and caramelises around the outside of the pan, depending on the toppings this will take around 5-8 minutes
- Remove the pizza from the oven and allow a minute to cool, using a flat scraper, separate the frico/crust from the pan and allow a further minute to cool
- Using an appropriate tool such as a pizza pan spatula, remove the pizza and place onto a rack to allow steam to escape from the bottom of the pizza
- Drizzle the warmed egg yolk over the pizza
- Grate the parmigiano reggiano generously on the pizza
- Add a good amount of black pepper
