1/2 cup grated Belgian grana or Parmigiano Reggiano (for topping)
2 tbsp Italian flat-leaf parsley, chopped (for garnish)
1/4 cup mayonnaise
1/4 cup softened butter
2 cloves garlic, minced
Zest and juice of 1/2 lemon
Salt, to taste
Directions
Prepare the Pan: Grease an 8x10 Detroit-style pizza pan with Crisco, covering the sides and bottom to create a crisp, almost fried texture on the dough.
Proof the Dough: Place the dough in the pan, gently dimpling and stretching it to the edges without deflating. Cover and allow it to double in size.
Make the Garlic Butter Sauce: In a bowl, mix the mayonnaise, softened butter, minced garlic, lemon zest, and juice. Add salt to taste. Set aside.
Prepare the Cheese: Dice the fontina, smoked mozzarella, and whole milk mozzarella into even-sized pieces to ensure an even melt.
Assemble the Pizza: Once the dough has proofed, layer the diced cheeses evenly on top, without pressing down to keep the dough light and airy.
Bake the Pizza: Preheat your oven to 400-450°F. Bake the pizza for 10-12 minutes, or until the cheese is melted and bubbling with browned spots along the edges.
Finish and Garnish: Use a scraper to carefully release the pizza from the edges of the pan and transfer it to a cutting board. Sprinkle grated Belgian grana or Parmigiano Reggiano over the top and garnish with chopped parsley.
Drizzle with Garlic Butter Sauce: Place the sauce in a piping bag, snip the end, and drizzle over the pizza.
