Hawaiian Detroit

By: Marc Schechter

Enjoy a bit of island life with this twist on a Hawaiian style pie.

Recommended Oven: Dome, Arc XL, Arc, Roccbox
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

Makes: One 10x8 Detroit Pizza

1 x 10x8 inch pan pizza dough, par-baked
50g cup grated cheddar
3 tsp grated Grana Padano
2 tsp dried oregano
1 tbsp provolone cheese, sliced into small squares
A few pieces of pineapple, diced
2 tbsp of the pickled Fresno chillies
A few pieces of Windsor Ontario stye shredded pepperoni

For the vodka sauce

2 tbsp olive oil
2 onions, diced
A pinch of fine / kosher salt
2 garlic cloves, grated
1 tsp chilli flakes
1 tbsp Calabrian chilli
A generous grind of black pepper
50ml vodka
1 tbsp tomato paste
450ml tomato passata
240ml double / heavy cream
2 tsp red wine vinegar

For the pickled fresno chilies

2 Fresno chili, thinly sliced
100ml boiling water
50ml apple cider vinegar
50ml sugar
1 tsp fine / kosher salt

1 x 10x8 inch pan pizza dough, par-baked
1/2 cup grated cheddar
3 tsp grated Grana Padano
2 tsp dried oregano
1 tbsp provolone cheese, sliced into small squares
A few pieces of pineapple, diced
2 tbsp of the pickled Fresno chillies
A few pieces of Windsor Ontario stye shredded pepperoni

For the vodka sauce

2 tbsp olive oil
2 onions, diced
A pinch of fine / kosher salt
2 garlic cloves, grated
1 tsp chilli flakes
1 tbsp Calabrian chilli
A generous grind of black pepper
1.5 fl.oz. vodka
1 tbsp tomato paste
2 cups tomato passata
1 cup double / heavy cream
2 tsp red wine vinegar

For the pickled fresno chilies

2 Fresno chili, thinly sliced
100ml boiling water
50ml apple cider vinegar
50ml sugar
1 tsp fine / kosher salt

Equipment Needed

Dome
View

An Error Occurred

There was an error while updating your cart. Please try again.
Pizza Rocker
View

An Error Occurred

There was an error while updating your cart. Please try again.
Pizza Server
View

An Error Occurred

There was an error while updating your cart. Please try again.
Balance Placement Peel
View

An Error Occurred

There was an error while updating your cart. Please try again.

Instructions

Prevent your screen from going dark as you follow along.

Step 1

Preheat your Gozney oven to 480°F / 250°C (stone floor temperature). Place a medium skillet or a frying pan into oven to heat, once hot add in the olive oil, onions, salt, garlic, chilli flakes, Calabrian chilli, pepper, vodka and tomato paste. Place back into the oven for 8-10 minutes, stirring occasionally until softened.

Step 2

Transfer the sauce to a medium bowl and add in the passata, cream and red wine vinegar. Using a stick blender blend the sauce until smooth.

Step 3

Place all the pickled Fresno chili ingredients into a bowl and stir. Set aside for 15-20 minutes to pickle. Increase the temperature of the oven to 840°F / 450°C.

Step 4

To assemble the pizza, spread a few spoons of vodka sauce over the par-baked base, leaving a crust. Spread the cheddar over the edges then layer the toppings into the middle - Grana Padano, dried oregano, provolone cheese, pineapple and the pickled chilies.

Step 5

Place into the oven for 5-6 minutes, turning frequently to ensure an even bake. Remove from the oven add an extra sprinkle of Grana Padano and dried oregano and slide out of the pan, slice and enjoy.