Our Sourdough take on a Detroit Classic. A Lloyd's Steel pan is brushed with Butter and Garlic Oil and filled with dough that is naturally risen at room temp and fermented for 24 hours.
Baked with shredded and fresh mozzarella and finished with racing stripes of our cooked pomodorini sauce, drizzle of olive oil, flick of salt and a rasp of parmesan
This pie not large in diameter but thick crusted with crispy burnt cheese edges. and cut into 4 corner slices.
Feeds 2 comfortably. 3 to 4 for a nice size snack - The photo in this picture is fully loaded with all the additional toppings.