Roni Boi

Directions

1. Preheat the stone oven to 350°C.
2. Grease the inside of the Detroit pan with butter.
3. Stretch the dough with semolina into a rectangle shape.
4. Place the dough in the pan and cover with aluminum foil.
5. Proof the dough for 1 to 2 hours at room temperature (18°C) or until doubled in volume.
6. Moisten hands with potable water and lightly punch the dough with fingers only.
7. Cover the pan with aluminum foil once more and place the dough in the oven.
8. Bake the dough for approximately 8 to 10 minutes, remove the aluminum foil to brown the surface.
9. Remove the pan from the oven and cover with Mozzarella, season the pizza with Italian spices.
10. Add sauce to the pizza in parallel lines.
11. Return the pizza to the oven and allow the cheese to gratinate.
12. Remove the pizza from the oven once more to place pepperoni and pickle.
13. Return the pizza to the oven to brown the pepperoni and finish gratinating the cheese.
14. Remove the pizza from the oven once the cheese is golden brown, the pepperonis have a golden hue on the edges, and the pickles appear translucent.
15. Rest the pizza for 5 to 8 minutes for the cheese to firm up.
16. Release the pizza from the pan with the help of a spatula, ensuring the cheese crown remains as complete as possible.
17. Present the pizza with finely grated Parmesan.
18. Cut the pizza into 8 slices.