Thick crust pan pizza baked in blue steel pans traditionally used in the auto industry of Detroit. The finished product has a crunch and chewy crumb that is surprisingly lighter that Sicilian style. A blend of Cabot cheddar, Wisconsin brick and mozzarella is baked and then topped with crushed San Marzano tomato sauce to finish.
8"x10" in size, these are a great meal for 2 with a salad.
I myself, prefer to have my own.
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