It’s a Motor City marvel! Buddy’s Pizza in Detroit, Michigan is famous for its deep dish pizza with racing stripes! Instead of mozzarella, Buddy’s uses shredded jack cheese for an extra punch, and the stripes of pizza sauce go on top of the cheese instead of the bottom. It’s fun, and simple and delicious! To make this recipe even easier, I picked up some refrigerated pizza dough and pizza sauce from Trader Joe’s and decided to give this racing stripe recipe a test drive. This pizza takes the checkered flag!
Watch my How To Video for Racer Stripe Pizza here!
| Servings |
- 2 16 ounce packages refrigerated pizza dough (Trader Joe’s brand or homemade recipe below)
- 16 ounces shredded Jack cheese
- 1 12 ounce container refrigerated pizza sauce (Trader Joe’s brand, near the pizza dough)
- 1 5 ounce package pepperoni (Volpi at Trader Joe’s)
- Red pepper flakes and Parmesan cheese for topping if desired
Ingredients
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- On a floured surface, combine the two packages of dough into one ball. Stretch out to fit a 9 x 13 inch baking sheet (also called a quarter sheet pan) or shallow casserole dish. With the pepperoni, make two racing stripes lengthwise. Spoon the pizza sauce over the top of the pepperoni. Make one more racing stripe with just the pizza sauce down the center of the pizza. Bake at 450 degrees for about 30 minutes or until crust is golden brown. When done, sprinkle with Parmesan cheese and red pepper flakes, if desired.
For Homemade Pizza Dough
Ingredients:
1 1/2 cups warm water
2 teaspoons dried yeast (1 packet)
4 cups plain flour
1 teaspoon salt
½ teaspoon sugar
Cornmeal, optional
Directions:
In a bowl or measuring cup, add water and sprinkle yeast over top of water. Stir gently and then let sit for about 10 minutes. In a large bowl, add flour, salt and sugar. Make a well and pour yeast into the center. With a fork, slowly begin incorporating yeast into dough until dough comes together and becomes too hard to mix with your fork. Flour your hands and begin to make it into a ball. Knead the dough on a floured surface until you have a smooth, springy, soft dough ball. Place dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let double in size, about 45 minutes.
