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I made a sourdough Detroit pizza using levain (natural leaven).

Add new rice (water + flour) to the levain and start kneading when the dough has tripled in size.

Strong flour + all-purpose flour + cornflour

I kneaded the dough with a basic moisture content of 60%.

I added levain and a little beer to make the moisture content a little higher.

Mozzarella, Gouda, Cheddar 3 kinds of cheese

Bacon, Kielbasa, 3 kinds of chicken meat

Paprika, green pepper, etc. used as ingredients

Bake at 230 degrees for 23 minutes

The volume is quite thick and the crust is crispy.

I paid attention to everything from the dough, cheese, toppings, and sauce, so it definitely seems to have improved a lot compared to last time.

I made it with sourdough, so the dough was delicious, and the savory flavor of the three types of cheese and three types of meat was considerable.

It seems to be comparable to Chicago pizza in terms of flavor density.