D-Troi

Experience the Motor City’s iconic pizza reimagined. Our rectangular pan pizza boasts an extra crispy outer edge and pillowy soft inner crust. It offers a decadent blend of Bongards® Mozzarella, Provolone, Cheddar Feather Shred and Bongards® Mozzarella Feather Shred, and a perfect topping of savory pepperoni, tangy banana peppers, and rich marinara. Finished with a drizzle of aromatic basil oil, every bite is a flavor-packed journey through Detroit.

INGREDIENTS

PREPARATION

  1. Remove pizza dough ball from fridge, bring to room temperature. Should be soft and pliable.
  2. Heat oven to 400 degrees F.
  3. Grease 13×9 baking sheet with olive oil.
  4. Roll dough out on floured surface until about the size of 13×9 baking sheet.
  5. Set dough in oiled baking pan, let rest for 10 minutes.
  6. Stretch dough into corners of baking sheet.
  7. Top with about 2 oz. of marinara sauce, then both cheeses blended together.
  8. Top with pepperoni and banana peppers.
  9. Ladle remaining marinara sauce over the top in diagonal lines.
  10. Bake for 40 minutes until golden and edges of dough are crispy.
  11. Garnish with drizzle of basil oil.

Secondary Recipes

Pizza Dough

INGREDIENTS
  • 14 oz. all-purpose flour
  • 2 tsp. kosher salt
  • 1 tsp. instant yeast
  • 3/4 tsp. granulated sugar
  • 1 Tbsp. extra virgin olive oil
  • 10 oz. water, room temperature
PREPARATION
  1. In large bowl of stand mixer fitted with dough hook, mix flour, salt, yeast, sugar, and water on low speed until a dough starts to form, about 2 minutes.
  2. Let dough rest 5 minutes to allow flour to hydrate.
  3. Increase speed to medium, continue mixxing until smooth dough ball forms, about 5 minutes.
  4. Remove dough hook, drizzle olive oil over dough, form into ball (dough will be sticky).
  5. Cover bowl with plastic wrap, let rise at room temperature until dough doubles in size, about 2 hours.
  6. Punch the dough down, cover again with plastic wrap, place in fridge overnight until ready to use.

Marinara Sauce

INGREDIENTS
  • 1/4 C. extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 1 – 28-oz. can whole tomatoes
  • 1 tsp. granulated sugar
  • 1-1/2 tsp. dried oregano
  • Salt, to taste
PREPARATION
  1. Heat oil in large saucepan over medium heat.
  2. Add garlic and red pepper flakes; saute until soft and fragrant, about 2 minutes.
  3. Squeeze and mash tomatoes until mostly smooth, then add to saucepan.
  4. Add sugar and oregano; cover, bring to a simmer, and cook, stirring occasionally, about 10 minutes.
  5. Season with a pinch of salt, if desired.
  6. Set aside until ready to use, or store in airtight container in refrigerator.

Basil Oil

INGREDIENTS
  • 1 lg. bunch fresh basil
  • 1/2 C. canola oil
  • 1/2 C. extra virgin olive oil
PREPARATION
  1. Blanch basil in pot of boiling water for 5-10 seconds until it turns bright green.
  2. Place in ice water to stop the cooking process; drain well.
  3. Place blanched basil in blender; add canola oil, process until smooth.
  4. Add olive oil, blend again until smooth.
  5. Place into container, refrigerate for at least 8 hours to allow flavors to blend.
  6. Bring basil oil to room temperature; strain oil through a sieve lined with cheesecloth.
  7. Squeeze cheesecloth to extract all oil.
  8. Transfer oil to a small squeeze bottle; refrigerate for up to 1 month.