If you’ve heard of Wisconsin Brick cheese and live outside of the Midwest, you’ve probably heard of it in relation to Detroit-style pizza. It’s a high-fat aged cheese with a uniquely tangy, salty, buttery flavor that lends the deep-pan Detroit pizza its buttery taste and more important its crispy, lacy, blackened edges. The edges will look black and burned beyond edible but don’t be fooled that’s black gold.
I like to think of Detroit pizza as the Sicilian’s chubby cousin. Not so rustic as, say, a focaccia, but not quite as soft and fluffy as a New York–style Sicilian slice.It’s special occasion pizza that’s dripping with cheese, fluffy in the middle and laced with crispy edges. This is not every Friday night pizza or you’ll soon be purchasing a defibrillator. But it is really good pizza.
And despite the decadent use of cheese you don’t need a wood-fired oven or 900 degrees to get professional quality. You do sort of need a special pan, if you want to get technical, but this simple and easy dough recipe is perfect for homemade pizza.
We had a good set of report cards this quarter. Cecilia especially showed measurable improvements since Christmas. This gave me the perfect opportunity to give all the credit to flash cards. Cecilia was a bit more skeptical. I was only half kidding.
One my biggest learnings in the past fews years is the best performers, whether it’s sports, school, or career have the basics down cold. How? By constantly doing reps. If you don’t repeat the simple foundations of whatever you are trying to achieve you’ll never reach your full potential. End of story.
This is what I told Cecilia. To stay great, to keep improving, you need to keep that curious beginner’s mind. If you ever find yourself floundering, go back to the basics. Ask the simple questions. Do the reps.
“So I have to keep doing the flash cards?”