• An oven (conventional, convection/air-fryer style, toaster)

• An 8×10 pan (available in our store)

• Cooking oil, we recommend cooking oils with higher smoke points (grapeseed, avocado, light olive oil) (not included with our T&B pizzas)

Heat the Sauce (heated sauce is applied to the pizza post-bake; heat the sauce towards the end of the bake)

1. Remove sauce packet from package.

2. Open packet and put sauce in microwave safe container, cover, and microwave until desired temperature.

3. Reserve for baked pizza.

Bakin’ the Pie

1. Configure oven racks for middle rack baking. Preheat oven to 450 degrees Fahrenheit‍.

2. Apply cooking oil (not included) to interior edges and bottom of pan.

3. Remove assembled pizza from packaging and parchment paper and place into the oiled pan (if cheddar falls from the side, simply place on sloped edge of pan where necessary).

4. Remove additional topping pouch, open, and arrange additional topping(s) on pizza.

5. Bake for 16 minutes. Check pizza to see if cooked to desired doneness/temp. Bake for another minute or two as needed. Remove pan from oven.

6. Let pizza pan cool for 2 minutes.

7. Use a turner to release and remove the pizza from the pan. Let pizza cool for a minute or two.

8. Apply heated sauce (some like to apply racing stripes, some like to dollop sauce on individual slices, it’s up to you!)

9. (Optional) Add your own flourishes - add basil (not included), add grated pecorino romano (not included) or parmesan reggiano (not included), or whatever else might suit you!

10. Slice, serve, and enjoy!

Detroit-style pizzas are rectangular pizzas; the dough of which is stretched into a pan and allowed to rise. Cheese is added all the way to the edges, which results in crunchy edges on the sides. Sauce is added on top of the cheese (unlike most pizzas).

Clips that help illustrate/explain:

• Link 1