Detroit Style Pizza Recipe
Вставка
- Опубліковано 10 вер 2024
- My new favorite way to make pizza. These Llyods pans are totally worth it!
Pro tip - do not use overproofed pizza dough like I did. You will get waaaay more of an oven spring!
My Grills & Tools (Affiliate Links) -
Pork Panko - amzn.to/3uA4K1W
Amazon Shop with Product recommendations - www.amazon.com...
My new fermentation lids - amzn.to/3358Xwn
My inexpensive kitchen scale - amzn.to/2KJk4oF
pH Meter - amzn.to/2PaeOJV
Weber Jumbo Joe - amzn.to/2FcY9GJ
'Faux' Binchotan Charcoal - amzn.to/360T2Vb
Spyderco PM2 - amzn.to/3hElcrV
Grilling Planks - amzn.to/2Tb6gr5
My new fermentation lids - amzn.to/3358Xwn
My inexpensive kitchen scale - amzn.to/2KJk4oF
pH Meter - amzn.to/2PaeOJV
Fermentation Weights - amzn.to/2oK2mcz
Hot Sauce Bottles - amzn.to/2DThkT8
My Kitchen Scale - amzn.to/2rdMnBg
Flame Boss 400 (Kamado) - amzn.to/2DvILTr
- amzn.to/2DuKGHP
KickAsh Basket - amzn.to/2A4WdLi
JJGeorge Grill Torch - amzn.to/2QHaRO0
Kamado Joe Classic I - amzn.to/2OECR3O
Kamado Joe Classic II - amzn.to/2MOCpzt
My Wok - amzn.to/2oHGmv5
My Weber Charcoal Grill - amzn.to/2ax76Fu
Pink Butchers Paper - amzn.to/2axSw6K
Looks great! I am a half hour south west of Detroit and this looks pretty authentic to me!
Thats great to hear Hobie!! I have never actually had one other than the ones I make at home. Cheers brother!
Since when is detroit style become thin crust? Not detroit style try again. Looks okay though.
@@kylea4186 it looks like you've read the comments.... the dough was overproofed...check my ig for better examples
@@kylea4186 The most important aspect of Detroit style is that the cheese is spread all the way to the sides of the pan to get a crispy and chewy crust. This one has that. A thinner over-all dough is good for people watching carbs. Not sure how less dough magically disqualifies it as Detroit style.
@ White Thunder BBQ, Nate my good friend, great looking pizza/pie recipe, reminds me of a Sicilian one where cheese 1st & sauce on top to keep it from getting soggy & the crunch sound of you cutting it made me hungry, lol. I use same brand of plum/roma tomatoes " Cento" so I know those are san marzano which are the best in the world. A tip for peeling garlic( maybe not needed with 6 cloves, but is quick when this amount or lot of them) 2 metal bowls same size, metal only, or 1 can be a little smaller, put each clove in a bowl( the bigger one if not same size) with 1 hand on top bowl & 1 on bottom like a dome, shake vigorously for 1 minute, all the skin/peel will come off & works like a charm pal, I do it all the time as we eat a lot of garlic. You nailed this recipe brother
Looks legit but here in Detroit the pepperoni goes under the cheese and the sauce on top before the bake.
Really - I have never seen the roni under the cheese on dsp. I have seen the sauce both ways...before and after the bake. I will have to try it this way. Cheers Stephen!
Wow great job looks Delicious!! 😁👍👍
Thanks John!!
I have to admit I don’t know crud about Detroit pizza but that looks good to me Nate! Next up try the pequods pizza from Chicago! Have a great weekend brother and keep on rocking it!
Its a great deep dish style pizza....usually is like 3 times as thick as this one but the dough was over proofed
Looks insane dude 🤪 LOVE PEPPER IRONI with ANCHOVY anchovies give it a fish salt ~ i did some thing off the wall with ONION RINGS! Beer batter, with chicken broth, and a touch of cayenne peppers IT WAS AWESOME he hee Great minds thinks a like
sounds awesome JR!
@@WhiteThunderBBQ OMG it was so good. 1st time i ate em all UP! i couldn't get enough
As a detroiter, this looks good but it's way too thin. You gotta put the ball in the pan, let that rise a bit and soften, then spread it out all the way and make sure it's pressed into the corners, then let rise at room temperature until the dough is 2/3 of the pan high. Then refrigerate for a couple hours then use. I used to run a detroit style pizza place in metro detroit btw
Thanks zack! I over proofed this dough and was hoping it would still work once I started filming.... should have made fresh dough. This dough was from a Friday where it proofed all day at room temp then had to throw it in the fridge and made it on a Tuesday. What kind of sauce did use when you had the shop?
@@WhiteThunderBBQ it was a Jet's Pizza which is a chain, so we just used their name brand canned sauce corporate had produced, sorry I'm not too sure what it's contents were. Better detroit style places use sauce that has a very slight sweetness above what jets uses though in my opinion.
Can I use a glass dish for the pizza or does it need to be metal
Llyod pans is the way to go!
wow Nate, I've never even heard for a Detroit Pizza until tonight! Have you ever been to Detroit? I hear there is a lot of crime there, but for pizza like that it must be worth the risk. Also, is that crunch sound enhanced? That sounds waaaaay to wicked!!!
I have never been there or had the authentic version. But I make a lot of recipes this way. That was definitely a non enhanced crunch. Cheers Simon!
@@WhiteThunderBBQ love it mate, keep up the good work!
There's only crime in some residential areas of detroit, downtown is really nice and so are the surrounding suburbs and cities. I live here. Fyi real detroit style is a lot thicker, you have to let the dough rise first
I am from detroit and can confirm it is a crime ridden shithole, but then again what democrat ran city isn't a shithole.
@@kylea4186 yeah, that sounds about right mate!
Brick cheese, heck yeah.
Thanks whats up!!!
Great pie right there, but yes, over proofing is a drag. Great tasting dough, but just too flat. Been 30 years since I had a Detroit pizza, Hmmmmm, may have to do something about that. Woooooooo!!!!!!
RTFO!!! GB🤘
Thanks GB!! You better do something about that! Yeah....as you can tell there wasnt much spring on this dough - still tasted great though. Cheers brother!
Nate, btw, I know you have a family & you are going to have to make 2 or 3 of these cause I can eat that one myself, lol, seriously
only have one pan :-P Thanks Steve!
@@WhiteThunderBBQ lol, well Nate my good friend, you are going to have to buy 2 more pans or keep making them in the same pan til you have 3 pies, lol, if my wife & I ever get up that way, I'll buy the 2 extra pans for you brother, lol, worth it to me just to have 1 pie for myself, lol, you & yours have a great weekend & stay safe, God bless.
it doesn't look very tasty... Too much dripping fat. Thanks for the recipe, but not my pizza
Add less pepperoni... this cupping pepperoni is super greasy. Cheers!