BUDDY’S-STYLE PIZZA
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 82). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
[Buddy’s is] a Detroit-based operation that has, for years, enjoyed a singular success for its unusual crust. While their recipe remains a closely guarded secret, I couldn’t help but try to imitate it at home. After all, it’s a 100-mile round trip for me to have the real thing.
However, because I also like to avoid making yeast crust, it gave me a chance to experiment with a no-yeast recipe that can be mixed with a spoon and patted into a prepared pan – which, in this case, is made in a 10 x 15 x 1” jellyroll pan, Sicilian style. Our 16-year-old daughter could whip one up in no time, so surely the experienced cook can too!
CRUST INGREDIENTS:
½ cup mayonnaise
1 cup milk
½ teaspoon sugar
¼ teaspoon salt
1 teaspoon dry dill weed (optional)
1 teaspoon dried oregano leaves
¼ teaspoon garlic salt
2 ¼ cups self-rising flour (no substitute)
CRUST INSTRUCTIONS:
Combine all ingredients just as listed, using a sturdy spoon to mix well. Be sure every dry particle is completely moistened. Let the dough rest while you prepare the pan.
Here is the secret of the crust – first, grease a jellyroll pan, applying a generous coating of Crisco over the entire pan and then, spray it with a coating of Baker’s Joy or Pam.
This will give the bottom of the crust a rich, almost buttery texture without affecting the top part of the crust, which is what Buddy’s Pizza is all about! The top of the crust, should bake up just like bread if you do this. Preheat the oven to 350°F while you assemble the other layers for the pizza.
After preparing the pan, wash your hands with cold water and pat the dough evenly over the bottom of the pan. If the dough begins to stick the least bit to your fingers, wet your hands again, continuing to do so until the dough has been evenly patted over the bottom of the pan. Now, add the toppings, as listed below:
TOPPINGS, ASSEMBLY:
Spread two 8-ounce cans pizza sauce* over the crust
*OR use this homemade version: One 10-ounce can of tomato soup mixed well with ¼ teaspoon anise extract, ¼ teaspoon dry oregano leaves, ½ teaspoon garlic salt, ½ teaspoon onion salt and a dash of pepper.
Sprinkle ½ cup grated Parmesan over the sauce in an even layer.
Spread 8 ounces of shredded mozzarella over the Parmesan.
Spread 8 ounces of sliced pepperoni over the mozzarella.
Spread 8 ounces of canned mushrooms, drained, over that.
You also have the option of adding four slices of boiled ham, cut into matchstick pieces.
BAKING INSTRUCTIONS:
Bake at 350°F for 15 minutes, then increase the heat to 400°F for another 10 minutes or until toppings begin to bubble and cheese is well-melted. Let it stand for about five minutes before you attempt to cut it.
Serves 4 to 6 – OR one “starving” teenager!
See also…
Mondays & Memories of My Mom – Don’t Call Me Late For Dinner!
