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
- 1 ball pizza dough (see secondary recipe)
- 2 oz. olive oil
- Flour for dusting
- 8 oz. marinara sauce (see secondary recipe)
- 6 oz. Bongards® Mozzarella, Provolone, Cheddar Feather Shred
- 6 oz. Bongards® Mozzarella Feather Shred
- 6 oz. pepperoni
- 4 oz. banana peppers, rough chopped
- 1-2 oz. basil oil (see secondary recipe)
PREPARATION
- Remove pizza dough ball from fridge, bring to room temperature. Should be soft and pliable.
- Heat oven to 400 degrees F.
- Grease 13×9 baking sheet with olive oil.
- Roll dough out on floured surface until about the size of 13×9 baking sheet.
- Set dough in oiled baking pan, let rest for 10 minutes.
- Stretch dough into corners of baking sheet.
- Top with about 2 oz. of marinara sauce, then both cheeses blended together.
- Top with pepperoni and banana peppers.
- Ladle remaining marinara sauce over the top in diagonal lines.
- Bake for 40 minutes until golden and edges of dough are crispy.
- 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
- 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.
- Let dough rest 5 minutes to allow flour to hydrate.
- Increase speed to medium, continue mixxing until smooth dough ball forms, about 5 minutes.
- Remove dough hook, drizzle olive oil over dough, form into ball (dough will be sticky).
- Cover bowl with plastic wrap, let rise at room temperature until dough doubles in size, about 2 hours.
- 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
- Heat oil in large saucepan over medium heat.
- Add garlic and red pepper flakes; saute until soft and fragrant, about 2 minutes.
- Squeeze and mash tomatoes until mostly smooth, then add to saucepan.
- Add sugar and oregano; cover, bring to a simmer, and cook, stirring occasionally, about 10 minutes.
- Season with a pinch of salt, if desired.
- 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
- Blanch basil in pot of boiling water for 5-10 seconds until it turns bright green.
- Place in ice water to stop the cooking process; drain well.
- Place blanched basil in blender; add canola oil, process until smooth.
- Add olive oil, blend again until smooth.
- Place into container, refrigerate for at least 8 hours to allow flavors to blend.
- Bring basil oil to room temperature; strain oil through a sieve lined with cheesecloth.
- Squeeze cheesecloth to extract all oil.
- Transfer oil to a small squeeze bottle; refrigerate for up to 1 month.