There are so many amazing ways to pizza. I had made Detroit-style pizza several times but mostly followed recipes. This time I combined several different recipes but then I realized it had some elements of both Detroit and Chicago -style pizza.

First make the pizza dough. I highly recommend to do this 3 days ahead of time, to allow the flavors to develop.

Water

Flour

Add one and a half teaspoon yeast, one teaspoon salt, and 1 tablespoon King Arthur Pizza Dough Flavor. I wasn’t going to try this because does pizza dough really need more flavor? But it is amazing. Right after I put it in and mixed, I stuck my nose in the bowl, and the smell seriously reminded me of pizza parlors from my childhood. Wish I knew what was in it.

Mix well, and oil a bag or a bowl. Refrigerate for 3 days.

Three days later. I allowed the dough to warm and rise for an hour.

4 oz tomato sauce, 2 to 3 cloves of garlic, 1 tablespoon onion powder, 1 teaspoon red pepper flakes, and 1 tablespoon Italian seasoning.

The ingredients. Not exactly traditional. Great tomatoes and the perfect size for a single pizza.

Spray your Detroit style pizza pan.

Add sliced cheddar cheese around the edges and outside bottom.

Spread the pizza dough in the pan.

And here’s where it gets a little bit Chicago. Press Italian or spicy sausage into the pizza dough. Bake at 400 for about 15 minutes to make sure the meat gets cooked and the dough gets a start cooking.

Meanwhile mix the sauce, spices and garlic.

After par-baking.

Not sure this is traditional in either style pizza but I like mushrooms. These were fresh but I microwaved them for a few minutes to get a little head-start on cooking.