high right up to the edge of the pan. As the pie bakes the cheese will melt down the sides between the inside of the pan and the crust of the pizza forming that beautiful signature cheese crust. The pizza is traditionally baked without sauce. Sauce is kept in a warmer and applied in the signature parallel "Detroit Racing Stripe" pattern after pizza has been removed from the pan and cut. Getchell coaxes a bit of extra flavor and crunch from his pizzas by removing the baked pizza from the pan after it is fully baked and placing it directly on the oven stones for 2 to 3 minutes until the bottom is dark and crisp. This draws out that final bit of moisture and gives at slow speed. Slowly drizzle in olive oil while continuing to mix for 3 minutes. Increase speed of mixer to speed 2 and mix for 6 minutes or until dough has reached 78 F. Cover dough and allow to bench rest for 30 minutes. Divide dough and round and place in trays. Cover dough trays and place in refrigerator at 38 F for 24 hours. Dough should be removed from refrigerator 1 hour before placing in pans. Pans should be coated with softened butter or shortening. This will allow dough to adhere to the pan easily without over-working and de-gassing it. Place dough ball in the pan and gently press out slightly. Allow dough to sit in the pan for 30 minutes before completing final shaping to edge of the pan. Cover pans his finished pizza its gorgeous mahogany color. In keeping with current trends many of the creative touches to Getchell's pies are applied post oven. In order to maintain the sought-after textural elements, Getchell always takes his pizzas from the stones of the oven to a cooling rack for the addition of finishing details. Overall, Detroit-style dough is fairly straightforward using a simple preferment and a two-speed mix. The real secret, in Getchell's words, are "attention to detail and a lot of love." n JOHN ARENA owns Metro Pizza in Las Vegas. and allow dough to rise until airy. At this point dough can be used or placed back in the refrigerator. If you are placing back in the refrigerator be sure to take out dough 30 minutes in advance of using it. THE KEY TO THIS PIZZA IS THE DELICIOUS CARAMELIZED CHEESE THAT MELTS DOWN THE INTERIOR WALLS OF THE PAN. When the cheese combines with the generous helping of butter or shortening it gives the Detroit pie its signature color and flavor reminiscent of a perfectly constructed grilled cheese sandwich. To achieve this you must forget the standard rule of applying cheese within a welldefined border. For this pizza a generous helping of shredded cheese is applied around the perimeter of the pizza piled M AY 2 0 1 8 / P I Z Z AT O D AY. C O M / 2 9http://www.pansaver.com http://www.pansaver.com http://www.PIZZATODAY.COM