디시인사이드

I baked a little special Detroit pizza.

As you can guess from the name Mille-feuille,

it has four layers of dough with thin layers of cheese between them

only the bottom layer is thick, and the middle layer is quite thin (about 1.5mm).

Dough - Cheese - Dough - Cheese - Dough - Cheese & Pepperoni - Dough - Cheese - Pepperoni

It takes a lot of time to assemble the pizza.

The crust comes out very rich and crispy.

I used a lot of mozzarella cheese today too

The most curious thing is the cross-section.

The edges are well-layered,

but the middle is pressed down by the weight and comes out sticky.

To save the middle of the dough,

It seems like you have to do it in layers, like Baumkuchen,

and then layer it on top. But it's not worth it.

I tried baking it experimentally,

but the dough that is just a whole is tastier.