Extra Crispy Detroit Style Pan Pizza Recipe
Вставка
- Опубліковано 20 тра 2024
- If you’re struggling, consider therapy with our sponsor BetterHelp. Click betterhelp.com/lagerstrom for a 10% discount on your first month of therapy with a licensed professional specific to your needs. Detroit style pan pizza is one of my absolute favorites. In this video, I'm improving my original recipe to bring in better textures and even more flavor.
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
8"x10" LLOYD PAN: amzn.to/46VGH0F
PIZZA STEEL: amzn.to/3elVdF9
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
10" CHEFS KNIFE: amzn.to/3gBwL4q
DIGITAL SCALE: amzn.to/30bNZO3
12" NONSTICK PAN: amzn.to/45aVAMA
IMMERSION BLENDER: amzn.to/36ycPf2
KITCHEN AID MIXER: amzn.to/3IGRS3s
BOX GRATER: amzn.to/3W2OpC6
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
STAINLESS BOWL: amzn.to/3pTBCTo
*As an Amazon Associate I earn from qualifying purchases*
RECIPE
DOUGH:
▪250g (1c) warm water, 90F/32C
▪3g (3/4t) instant yeast
▪9g (2t) salt
▪365g (3c) bread flour
▪Olive oil
Mix together water, yeast salt, and bread flour in a bowl with a spoon. When the mix forms into a ball and you can no longer mix with a spoon, wet your hand and continue mixing and kneading by hand for 1-2 more minutes.
Alternatively, you can use a stand mixer with dough hook and mix on med-high for 7-8 minutes.
Cover the dough with a lid and allow to ferment at room temperature for 30 min.
Perform 5-6 strength building folds then round and tuck the dough into a ball to create tension as shown in video @1:57. Cover and ferment at room temperature. Repeat the strength building folds and rounding and tucking. Now, cover and allow to ferment at room temperature for 1 hour. Finally, cover and ferment in the refrigerator for 8-24 hours.
Flip dough onto a floured surface and flatten into a rough square shape. Cut dough into 2 equal halves.
Oil 2 lloyd detroit pizza pans very well with olive oil. Add a dough half into each pan and use your fingertips to dimple the dough and stretch it into the pans. Cover and allow to proof for about 30 minutes in a warm place, 90F/32C (to achieve this, i heat an oven to it’s lowest setting for 2 minutes, then turn it off).
Dock the doughs with your fingertips once more to fully spread into the corners of the pans. Cover again and allow to proof at room temp for 30 more minutes.
SAUCE:
▪28oz/800g can crushed tomatoes
▪50g (3T) tomato paste
▪7g (1 1/2t) salt
▪12g (1T) sugar
▪1/2g (1/2t) dried oregano
▪1/2g (1/2t) dried basil
▪Pinch chili flakes
▪Olive oil
▪10g (2 cloves) garlic, minced
Add tomato paste, salt, sugar, dried oregano, basil, and chilli flakes into the 28oz can of crushed tomatoes and blend with an immersion blender until smooth.
Add a large drizzle of olive oil to a nonstick pan over medium heat, then add in minced garlic and saute until just fragrant, about 30-60 sec. Stir in tomato mixture and bring to a simmer and cook down for about 10 minutes or until reduced by half and thickened.
TOPPINGS/BAKING:
▪1/2lb/250g Wisconsin brick cheese, shredded (sub with full fat mozzarella)
▪Preheat oven (with pizza steel or stone) to 500F/260C.
After proofing the dough for the final time, top each pizza with about 125g/1/4lb of the shredded brick cheese, then add 4 generous spoonfuls of sauce and spread slightly, leaving some of the top of the pizza unsauced.
Bake in the pans on top of the pizza steel for 10-14 minus until cheese is melted and browned around the edges. Remove pizzas from their pans and allow to cool on a wire rack for 5 minutes. To increase crispiness, load pizzas directly onto the pizza steel for an additional 3-5 minutes.
CHAPTERS:
0:00 Intro, the goal, and a trip to detroit
0:43 Mixing and fermenting the dough
4:07 Shaping the dough
6:17 Making the sauce
7:15 Building and baking pizza - Навчання та стиль
Real Detroit style pizza is going to buddy's and ordering Jets in the parking lot because its packed.
someone knows whats up
Jets doesn't suck. Bold pepperoni well done was my go-to order from Jets until I started making my own pizzas.
This is truth
Proud Detroiter here, thanks for (re-)introducing our pizza to the masses! I'm very fond of it, but I also love most of the other regional styles I've tried lol.
The beauty of pizza is in it diversity. I love them ALL! Thanks for watching, I was born in Dearborn BTW
Your city is so cool. I got to spend a week there for work in August. What an unsung gem. I loved it.
A fellow mitten man! @@BrianLagerstrom ✋🏻😸
@@BrianLagerstromPoint on your hand where Dearborn is, and we’ll believe you. 😂
Love Detroit. I'm over in Grand Rapids but can't help taking trips your way pretty often!
The amount of time, research, and travel involved in this video is insane. Thanks Brian!
Thanks! This was a really fun video to produce.
Except when it comes to the sponsor.
A dedication to the art of pizza making 😅
I was waiting for the “let’s eat this thing!!” B-roll 😮
Where was it!?
It’s always my favorite part of his videos!
As a lifelong Michigander and metro detroiter I want to say you did us proud! Hope you enjoyed buddy’s! Next you should do Coney Island chili dogs!
For those curious, this amount of dough works *perfectly* in a 10"x14" Lloyd's pan as well. I've always found Kenji's recipe slightly too small for the 10"x14", but this is perfect.
thank you! Making these for christmas and came to the comments looking for this
Came into the comments to see if anyone had an adaptation for the 10x14. THANKS!!!
ty
Brian Lagerstrom: I went all-in on DSPP a while back, got the pans and everything. A helpful pro tip on the cheese. I ordered brick cheese both from amazon and another place to try them out. Both were really good. What was 98% the same and way easier was a full fat mozzarella and picante provolone blend (2/3 to 1/3 respectively). I have boars head locally, worked great. Tasted almost identical in the end product. Just be sure to use the "picante provolone" from Boars Head--it gives the bite the brick cheese had. And this mix is easier to deal with, and you can get it in more normal quantities rather than multiple pounds at once.
Brian, you are my favorite internet chef to follow. I follow you, Joshua and Billy. You are by far my favorite. Your recipes are the most applicable to the normal everyday/weekend cooking amateur. You explain everything well and give a substitute if we cannot get a specific thing. I love your cooking style and I appreciate what you are doing. Keep up the good work.
I just made Detroit style pizza last night at home. My family used to own a couple pizza places 20 years ago in Detroit Metro area, and we made the deep dish. It's tougher to perfect at home. Pizza flour would be ideal, but I am not spending that much $ on it. Bread flour is $4 for 5lbs. Pizza flour is double to triple that.
I add a little sugar to the yeast/water mix with olive oil. Also no need to work the dough so much. After mixing it, let it sit for 10 min. Then move it to the heavily oiled pan and press it out in the pan 1/2 way or so, flipping it 1 time. Cover, let sit for another 10-15 min and press it out all the way. I cover with a towel and let it proof for 3-4 hours on the counter in the pan. You can refrigerate it at this point for later use (covered). Then assemble and bake. I cover it with foil for about 10 min, then uncover for the rest of the bake. I was about 20 minutes last night at 475.
Find your local Gordon Food Service store. Bought 25 lbs of Primo 00 pizza flour for $15. They carry pizza cheeses and multiple canned tomato options too.
What were the names of your pizza places you used to own?
@@windermere2330 papa romanos
@@mph5896 sounds familiar but I just can't place it.
Thanks for the tips! I have some questions. When you say after mixing it, do you mean the first mixing? Like just mix it up and then let it sit for 10 minutes, instead of doing all the stretch and folds? I'm gonna try your method now
I'm excited. I've made the previous recipe several times, and it's become a solid favorite of mine.
I made this today, and it was by far the best pizza I have ever had. The textures and the taste are unmatched.
Had a bit of a rough morning at work. Seeing a new B-man video up, my day is instantly better.
I’ve made both these recipes multiple times now - insanely yummy pizza. I stuck to the recipe and got outstanding results as I do with all of Brian’s recipes. I bought the Lloyd Detroit Pizza pans and highly recommend them also, they’re just the absolute best pizza pans available! Thank you for creating and sharing these recipes with us Brian, I deeply appreciate it. 🙏
Literally been planning all week to make your previous Detroit pizza recipe for Friday lunch and this comes! Can’t wait to give this a shot while it’s hot off the presses!!!
Seriously, thank you so much for doing what you do Brian. This recipe, like all of your recipes, looks fantastic and doable for home cooks. My wife and I have cooked literally dozens of things from your channel and they’re always excellent-it’s evident how much testing and QC goes into it, which is admirable. Long story short, you changed the game for our home cuisine and I deeply appreciate ya! 🙏
Ditto to all of that!
Thanks for the updated recipe Brian. I’ll definitely be giving it a try, but I must say your first Detroit recipe has been amazing and something I make for my family at least once a month and sometimes more. My kids love it so much they don’t want local pizza anymore.
OK Bri. I have a challenge for you; Reuben Pizza. If you could pull off a Marbled Rye pizza dough, you would win the internet. Then russian or thousand island sauce, sauerkraut (maybe crisped up under the broiler) and big chunks of corned beef (or small piles of thin sliced). It could be a whole series on sandwich pizzas.
I'm obsessed with this idea
Let’s go Brian, you can’t ignore this
Check out the mustard pizza
Lions tigers and squares
A local pizza shop near me here in SoCal does this kind of pizza, they call it the Rabbi. Interestingly, they call themselves a Pittsburg style pizzeria.
Yep, i've been holding out trying to make this, but it's just too much now, it looks absolutely perfect!
I made this last night and omg it was so delicious! My family absolutely loved it. The bread itself was soft yet crunchy on the outside. Unfortunately, I did not have the Lloyd pans, I had to use a brownie pan, and it did get stuck in some sections, but the bread had great strength that it did not fall apart when I was getting it unstuck. The sauce was absolutely delicious! I've been to five-star Detroit pizzerias, and this sauce was way better than those! Hands down became my favorite pizza sauce and I am absolutely going to be making this pizza again. For anybody thinking or hesitating to make this, go for it! It is seriously so easy to make and taste so good!
You can use parchment underneath, with olive oil on top, then put the pizza directly on a steel for 5-7 minutes at the end..a steel conducts heat better than a stone in the home oven, and won’t absorb oils..
I can't wait to try this recipe for myself! You've inspired me to get back into the kitchen and experiment with new flavors and techniques. 👌🙏😋
I hope you do try it, so happy to hear that the videos got you cooking. Thanks very much for watching
Hey, Bri! This recipe turned out so incredibly well, we could not get over how delicious it was. Thanks!
Not to mention what a great video this was. Clear, well paced/edited - and funny! I’ve been enjoying your channel and recipes for a while. Getting better and better.
Thanks so much!
My favorite videos to watch during my lunch break! Can’t wait to try this.
Thanks very much for watching Hannah. What's for lunch?
@@BrianLagerstrom roast chicken sandwich with asparagus and crispy chicken skin! From a local sandwich shop, always hits the spot.
To avoid messing with the dough quite as much, after making it I put it directly into the oiled pan and stretch it aggressively. It then goes into the fridge overnight, I take it out 3-4 hours ahead of baking to give the dough time to warm up and proof.
Maybe this isn't the "right" way to do it, but I find it easier and still delicious!
A former Detroit pizza cook once showed me that you basically take one end, pinch it on the left and right, stretch that out to the corners, pat it out about halfway through on the other end and then stretch those edges out too. It's hard to describe but it made stretching the dough out SO much easier
Nice upgrade video! I make detroit style pizza every friday for family and friends. I use 8x11 and 9x13 pans and do 65% hydration and ferment the dough for 1-4 days in fridge. Each pizza dough is 400g. I butter the pans before i put the dough in and it never sticks. When putting in the cheese i fill the edges of the pan first then the middle with cheese, to maximize the crispy cheese edges. 500°F for 11-13 minutes and put the pizza on the lowest or usually second lowest rack so after the 11-13 minutes the bottom is crispy and cheese is browned at same time so i don't have to put in oven again. No need for pizza stone. I put it on wire rack to cool and stay crispy after taking out of oven. You can use all kinds of toppings, just precook any vegetables that have lots of water so they don't release their juices when cooking on the pizza
Also for pizza sauce i use a variation of your delivery pizza sauce recipe. 1 can of tomatoes blended with spices, salt and sugar and that is good for two 8x11 pizzas. I blend the sauce, get a pan with some hot oil, put in 1tsp fennel seed for a few seconds and then pour in the sauce in the pan. Simmer on medium low for at least 30 mins to maximize flavour
Awesome! looking forward to making Bri's new recipe soon and I love the LLOYD pans.
Great as always, and glad you showed the cold ferment technique. I was experimenting with that for a pizza dough I plan on using tomorrow!
Bro I literally had some brick cheese delivered yesterday, the stars are aligned
Let it rip then DUDE
Matt where did you get it from? Thanks.
@@windermere2330 same Amazon link that Brian provided
Thanks for making this video! I made your 1.0 version several times and although it checked all the boxes and looked great, it did lack a bit of flavor. I can’t wait to try this version! Thanks again for making these great videos!
I tried so many methods of kneading the dough in the past, by hand on the counter, stand mixer, slap and fold, etc. Bri's method of strength folds inside the bowl 2 or 3 times every 30 minutes CHANGED THE GAME. I hadn't seen it anywhere else. Thank you!!
Jim Lahey really pioneered the fold and rest technique, but I don't think he suggests rounding at each turn like Brian does. I definitely want to try this!
Shot out to Brian for going to the D I was raised in Detroit ! We are slept on when it comes to pizza I think because ppl know NY and Chicago but Detroit style is a def a thing !
Thank you Bri. This is my fav pizza and may be the first all-the-way-through, step-by-step recipe I do from you!
God bless your channel! You combine the legwork with the knowhow!
The original is the most made recipe in our house! Very excited to see this one!
Looking for feedback! Let me know how it goes if you try.
Will Do! @@BrianLagerstrom
Bri, love your dedication to perfection - and all those air miles in pursuit of it. Not only are you a fantastic, funny, and diligent, cook; you're also practically the only UA-camr with who I'd want to share a few beers.
Keep making FoodTube such a wild success.
100% my go to recipe now!! Ty for this recipe!! it came out great!!
Your pizza videos are some of my favorites! Once I get a cast iron Detroit style pan I’ll be trying this 1 out
I'm going to try this you made it look really simple and delicious great work
I moved away from Detroit many years ago and have really missed this style of pizza! Ok, so I ordered the pan and now I can’t wait to make the pizza!! Thank you so much!!! I made another one of your bread recipes yesterday and it was amazing!!
Great job . Thanks for the detailed explanation 👍
For the 10x14 Lloyd pan, I took 10% off the salt, water and flour for this two pan(8x10) recipe and it came out great.
Thank you sir.
Hands down the best style of pizza! Started by old Sicilian grandmas in the D.
Tried last night, the dough was fantastic in a 20x30cm aluminum non-stock cake tin (and the extra few minutes back in oven worked a treat). The instructions for hand mixing of dough were really clear and easy to replicate techniques demonstrated, thank you!.
Detroit-style deep dish is my favorite type of pizza. It's so damn good!!!
Thanks ! Big fan of your one hour ( the quick rise beer idea is genius). I thought I had the perfect Detroit but maybe not. Excited to try this!
Thanks for the video. Detroit style is my favorite to make. I use a steel and the same pans and you can get a crispier crust by putting the rack that holds the steel on the lowest position. Cheese browns a bit slower allowing the crust to more fully develop. That said, I like the idea of finishing it on the steel and will try that next time.
The crust and cheese ends are everything!
Hey Bri! I made this pizza and it was fabulous! I wanted to mention that I went in search of Wisconsin Brick Cheese at our local natural foods market and talked to the cheese monger. She was great, but didn't have any Wisconsin Brick Cheese, BUT, she had some on order and expected it within a day or two. I asked her if there were a lot of people asking recently for this cheese and she said yes. Turns out, people are asking about BECAUSE OF THIS VIDEO. I'm in Hillsboro, Oregon and your videos are affecting the cheese orders at our local market. COOL DUDE!
Buddy's is really really good but Loui's in Hazel Park is the best example of Detroit Style Pizza. And yes I know all about the relationship between the two.
I worked at a pizza joint that did Detroit style, and we used the same sauce as the round pies BUT we put it in a small little cast iron dutch oven for a few minutes while the pizza baked. After taking both out of the oven, we spooned it over the pizza in stripes. It had a nice thick consistency but wasn't as dry. May be inauthentic, but the results spoke for themselves.
East Detroit/Pointer here. I make this every couple weeks with 24 hour cold fermentation, put garlic in the oil and put the pan over a stove burner for just under a minute on high right before pre-baking to help the bottom and center cook perfectly/ get super crispy later on.
Provelone is a pretty good sub for Brick. Better than mozz imho.
Love the work you're doing and the focus on the greatest style of pizza.
OUTSTANDING !
I've been making Detroit pizzas for years using a Lloyds pan, which is the way to go. What I learned here is putting the finished pizza back onto the baking steel for an additional few minutes to crisp it up even more. I will try that very soon.
Another method I often employ is cubing my cheese instead of shredding. I also mix it up with mozzarella and Monterey Jack. And I almost always include pepperoni and make a couple of racing stripes over my pies with the sauce.
I'll also give the sauce a try too. Thanks for some new ideas. It's all about the crunch.
OK, I will be trying this! You went around the corner from me to do research. I owe it to you! great vid man!
Sick recipe. I've been doing the recrisp tech for a while and it works well on just a sheet pan for pizza stoneless bakers.
Detroit-style pizza is simply the best. Soft AND crunchy, and the bread is light and airy - thick, but not heavy. And the caramelized cheese on the edges of the crust is the delicious finale of each slice.
I’ve been working on my Detroit pizza game for a couple of years. I have it pretty dialed in, and I use a 9x13 baking pan.
I usually go with hand cut pepperoni.
Pizza videos are the best my dude. made my day!
I love DSP 1.0 and DSP in general and was totally worth the investment in the Lloyd pans. Excited to up my game!
Just made this. It was great. The last round of crisping in the over made it perfect. Thanks for all the hard work!
Did you leave the oven on for the last round or was it turned off yet still hot.
@@darrylakers left the oven on
Thank you!
I just watch these videos to see Brian dance at the end. Thanks Brian, your videos really elevated my home baking experience.❤
I use an overnight sourdough foccacia recipe for my detroit style pizza crust and it's incredible. Good call on the overnight ferment
Recipe?
I make the original once a week. Stoked to try this new method.
Really appreciate this as I've been making Detroit pan at home for a while now but have been looking for improvement areas. Most times I'm cooking it, I'm actually using leftover dough (sits in the fridge for 2-4 days) and it's been fantastic flavor-wise. Where I still really struggle is getting that cheese caramelization on the crust without it cementing to the pans. Not sure if it's a cheese overloading issue, a pan seasoning issue, or something else.
Great presentation.Thank you
Your DSPP v1.0 recipe is nearly a weekly ritual in our house, and we thought it was perfect already - looking forward to trying this one!
Brian glad you came to my home town. I'm going to have to try making your dough it looks great.
I love how you get on something and won't give up until you master it! Even then you're still looking for a better way or how to put a new spin on an old thing! You have a scientific approach to to cooking and systematically take apart a recipe/dish apart and reconstruct it. Nice job B-man!
Thanks very much! Testing is my favorite part of this process.
It's what sets him apart from many providing this type of content.
This is amazing!
Super good. Thanks for sharing
I make the recipe you posted a while ago for Detroit style pizza all the time I’m gonna have to try this one to compare the two. As always great videos.
I use cubed Monterey Jack cheese. Usually Aldi’s brand. I also put a VERY light sprinkle of shredded mozzarella as well. Turns out fantastic.
I also use Monterey jack as a substitute. I hear baby Swiss works well, too?
I love brick cheese.
Buddy's is the best!! Thank you for this recipe
This looks so amazing I wanna try!
This was great. Never thought to take the pizza out and put it on the hot stone/steel to add additional browning that I couldn’t get in the pan. Made it today and the family loved it.
What happened to the trademark ending?!? No, "let's eat this thing!" with music??
That aside, Brian this recipe looks like one with trying this coming weekend! Thanks!
I’d suggest also trying a DSP where you bake without the sauce and add it on after. I’ve seen some places do that and my DSPs at home turned out better with sauce added immediately after baking rather than baked on
Should proof ur dough in a container similarly shaped as ur cooking method. I honestly always have a dough in my fridge. I like about 5 days of cold fermentation.
I found bacon grease a better oil for browning and crispness.
U need to freeze ur cheese, it helps from browning to quickly and breaking which is the why beyond many a greasy pizza.
Also crack ur oven it will help in cooking the bottom before the top is done but my Detroit style only takes 8 min that’s with my oven cracked. I cook on steel as close as possible to the heat source.
I definitely recommend a blue steel pan if there is ever a 3.0. Hard to clean but gave me the perfect texture. Better than the standard lloyd pan.
🤤 this is my new dough. Made it today and it is amazingly delicious the cheese browns up perfectly gonna try this as a white pie next time
Hi Brian. Love the content.
Born and raised Michigander who has cooked professionally for 33 years, and a HUGE fan of Detroit-style pizza. A couple tips that I picked up from a guy that I worked with who had been doing pizzas for over 20 years professionally. 1) Add some honey to the dough. It adds just a hint of sweetness, but more importantly it helps to brown and crisp the dough during the cooking process. 2) Add a good glug (maybe 4 or 5 ounces) of olive oil to the pan before adding the dough. While this obviously adds more calories to the dish, it's an important step in getting that fried dough texture. 3)Press the dough out in the oiled pan as flat as you can, cover and let sit at room temperature for 1 hour. After an hour, flip the dough and press it out into all 4 corners, using your finger tips to de-gas any air bubbles that have formed. Cover and ferment in the fridge/cooler overnight. 4) You don't want a flat layer of cheese on top of the pizza. You want a kind of wall of cheese around the edges of the pan and then a somewhat sparse sprinkling of cheese in the middle. That'll give you that nice, crisp cheese around the edges.
If you ever find yourself in Michigan again, don't go to Buddy's lol. I know they're the original, but there are a ton of places around here that make a much better pizza. Thanks for representing the 313! Keep up the great work!
Cloverleaf!!
Loved seeing Pops Lagerstrom taking the field trip with you. Great vid - I've never had Detroit style pizza, but it looks great! Might have to try to adapt a GF version...
Lorn tried the GF version at Buddy's. Much thinner crust, but still had that fluffy, bready quality.
If you think this is better than the original; I CANNOT wait to cook it!
Your original recipe was 🔥! Thanks B man
I bought two mini Lloyds pans because my wife and I have different topping preferences. I've yet to try making a Detroit style za. I'll use your recipe when I do. Thanks. Looks great.😊
Buddy’s and Shield’s in the Detroit area are great. I’ll have to try this recipe!
Love those pans! I made focaccia in a regular nonstick pan with tons of EVOO, and the entire bottom stuck! I used one of Lloyd's pans, and it slid out like butter! Can't wait to try your updated Detroit-pizza recipe!!!! :)
They are the most non stick pizza pan of all the.
I don't have the best pans but using butter makes it nonstick
I have these pans and the cheese sticks to the sides when I make Detroit style. Even when oiled.
@@sabatino1977 try preparing pan with butter and it wont stick
Their round pans with holes are awesome for grilling pizzas and for Brian's calzone recipe.
Also as a pizza cook in Detroit: I can confirm that at least one of the well-known places in the area (Como's in Ferndale) has been known to take pizzas out of the pan and finish them on a flat top to basically do what was shown here.
Hey Bri!
Your OG Detroit Style pizza recipe is my go-to when I want to eat pizza. This new one looks incredible! Can't wait to try it! Question, could I extend the oven time to get a similar result? I do not have a pizza steel and my stone broke a while ago, so it would be amazing if I could still make this without having to buy a new stone / steel. Thanks!
Love Detroit-style pizza 😄🍕
Bri- one thing to note that d-style does is add oil to pan. Kind of a lot. And cheese all around the edges. Add more cheese!
Never was that fast lol
Looks delicious ❤
I'm making this tomorrow ❤
I do a similar dough for a cast iron pan pizza, but I just mix everything until there's no dry flour left, leave covered on the counter overnight, 1 SBF, and then either use right away like normal or throw it in the fridge. Less hands-on time, no sticky hands, more fermenty flavor.
Nice work!
Im always amazed at the different types of pizza out there 😍
Never met a pizza style i didnt like
Costco pizza... its basically grease, with a side of pizza.
St. Louis’s local style is… an acquired taste.
May I introduce you to the Quad Shitties style pizza. It's still the worst pizza I've ever had.
This is the only channel I trust for pizza recipes.
Adam Ragusea NYC pizza is really good and I made the pan pizza from America’s Test Kitchen it was good.
@Appaddict01 I made the America Test Kitchen one too. I liked it, but Brian's recipes have been the best I've ever tried.
Brian, like a true chef, you try to taste almost every raw and exotic ingredient you put in your recipe. Respect!
What is the most horrible/obnoxious ingredient you ever tasted that was essential for the recipe?
Other cheese blends that work well instead of Brick cheese is a 50/50 blend of Mozz/Muenster or 50/50 Mozz/Monterry Jack. Butterkasse is also supposed to be very similar to brick. I would say use the best quality cheese you can find/afford. The generic store brands don't have a lot of flavor.
Made this for dinner Tonight. First: huge hit. The family loved it.
I think i used too much dough. Very thick. But also, I'm not sure if a smaller portion would have stretched to the edge. Something to think about next time.
Also, i want to invest in one of those pans, because my standard baking tray did not want to release that za. The offset spatula earned that MVP title today.
Just did the pub style pizzas yesterday: I don’t have either the pizza stone/steel nor the proper pan, but it was good enough practice for when I do invest.That’s one aspect I get out of the videos even when I don’t have everything necessary: Building on the overall techniques.
just put your pan on the bottom of your oven then. (not on a rack)