DETROIT-STYLE PIZZA (The Best Pizza in a Pan)
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- Опубліковано 2 чер 2024
- Detroit style pizza = two of the world's best foods combined: pizza and bread. This is a true pan pizza enthusiast's pizza that yields a thick yet light and crissssp fried dough crust and browned and crunchy pepps. I had a great time putting my spin on the traditions of this fun regional pizza and learned that, for me, this is the best type of pan pizza. Way to go, Detroit. Let me know what you think in the comments.
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*MY GEAR*
8"x10" LLOYD PIZZA PAN amzn.to/3gWkMxr
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
BOX GRATER: amzn.to/3drHAUd
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
IMMERSION BLENDER: amzn.to/36ycPf2
INSTANT READ THERMOMETER: amzn.to/3jab370
MASAHIRO CHEF'S KNIFE: amzn.to/3cSFkFm
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
FOR THIS RECIPE YOU'LL NEED:
DOUGH (I suggest using the weighted measurements for the dough rather than volumetric for best results)
240g or 1 cup of 80-85 degree (farienheit) water
2g or 1tsp rapid rise yeast
335g or 2 1/3 c bread flour
7g or 1 1/4 tsp salt
Two 8"x10" Lloyd pans (or 8"x8" or 9"x9'"baking pan, but crust may be less crisp)
4 tbsp oil (olive, avocado, etc) to coat pans
1. Combine ingredients into a medium bowl and stir with sturdy spoon
2. Once it comes together, use a wet hand to give the dough a series of 20-30 slap and folds as shown in the video. You can also use a stand mixer with a dough hook if preferred.
3. Cover bowl with plastic and let it sit in warm spot for 30 minutes.
4. After 30 min, build more strength into the dough by grabbing an of dough, stretching it out, and folding back over. Rotate the dough 45-90 degreed and repeat 5-6 more times see video for technique.
5. After these stretch and folds, tuck and fold the dough a few more times as shown in the video to shape and stretch the dough into a taught ball.
6. Wrap bowl with plastic and set in warm place for 2 hours. After the 2 hours dough should have doubled in size, be buoyant, and slightly bounce back when poked.
7. To prep pans for dough, glug in 2 tbsp oil into each pan and smear over bottom and sides
8. Flip dough onto floured surface and divide in half.
9. Lay half of the dough into each pan and gently press to spread.
10. Cover pans and allow dough to relax for 30 minutes.
11. After the 30 minutes, gently stretch and press dough to cover the bottom of the pans
12. Cover again and let rise for 45-60mins.
SAUCE
28oz crushed tomato
50g or 3 TBSP tomato paste
7g 1 1/4 tsp salt
10g or 2 1/3 tsp sugar
1/2g or 1tsp dried basil
1/2g or 1tsp dried oregano
1g or 1/2 tsp chili flake
2 garlic cloves, minced
2 TBSP olive or avocado oil
1. Pour 75% of the can of tomatoes into a tall sided container
2. To that, add tom paste, salt, sugar, basil oregano, and chile flake
3. Blend with and immersion blender (or use a standard blender)
4. Add the remaining 25% of crushed tomatoes and stir
5. Preheat medium saute pan on medium
6. Add oil and garlic
7. when garlic is golden and fragrant, add tomato mixture and stir to combine.
8. Simmer for about 25 minutes or until thickened
TO BUILD AND BAKE THE PIZZA
2 cups brick cheese, grated on the largest holes of grater
1 stick of pepperoni, sliced about 1/16" thick
grated parm
any other toppings of your choice
1. Preheat oven and pizza stone to 500 f
2. Spread shredded brick cheese over the dough
3. Spoon sauce in two thick lines, lengthwise down each dough, leaving the cheese uncovered in the middle and on either side of the lines of sauce (see video)
4. Add pepperoni (or toppings of choice) on top followed by grated parm
5. Load pan directly on top of pizza stone and bake for 16-18 minutes. I recommend baking each pizza separately (one at a time) for ultimate crispiness.
#detroitstylepizza #detroitpizza #panpizza #pizzabread
|| MUSIC ||
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bensound.com
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Chapters:
0:00 Intro
0:15 Mixing the Dough
2:02 Making the Sauce
4:10 Prepping Toppings and Pans
5:51 Building the Pizzas
8:50 Baking and Final Result
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Навчання та стиль
Hit me with your favorite brand of crushed tomatoes in the comments! I've also linked those Lloyd pans in the description in case you want to do a Detroit pizza yourself.
I use the Cento San Marzano. I don’t know if they are real San Marz. Probably not, but I like them.
Cento is a “value” brand? There’s news to me (seriously; no sarcasm) but I’ve had great luck with all of their products and use them for my pasta sauce and pizza sauce.
Tuttorosso. Hands down.
Have you tried the sauce with out the tomato paste? Just simmer a bit longer for additional thickness.
Heard that. I haven’t tried. I like the intensity of the Tom paste but I’m up for whatever Rob.
Cento is a good brand. By the way, here’s a tip for everyone making pizza in a pan. Instead of oiling the pan, try spreading a very thin layer of lard. Vegetable shortening will work, but not as well. Now, lay your dough in the pan, spreading to the edges will be much easier. Cover, let rise and don’t touch the dough again. Dress your pizza, bake and enjoy. Works with any type pizza in a pan. The bottom and sides will be crispy beyond dreams of perfection. Take it from an old Italian who’s been making pizzas for over 50 years.
We fry fries in a type of lard sometimes and I find they crisp up at a lower temperature that way. It went out of style due to health concerns but they are still famous for taste. The fat is called Ossewit, "oxenwhite".
@@Iflie We've been told that butter is bad, found out it isn't, margarine is far worse. We've been told that canola oil is good, but it was originally developed in Canada as a commercial lubricant, wouldn't touch it. And they've told us lard is bad, but first, you don't use a ton of it and second, ask any grandmother who makes pies, good pies, she'll tell you there's no substitute for lard. My grandfather owned an Italian restaurant, he would always say, "Everything in moderation". He lived to be 92.
@@peterfusco5461 Yeah I now use real full fat butter and you don't need very much of it and tastier food means les cravings. I don't know how people can enjoy an egg fried in oil, you only need one egg if you fry it in real butter. Though I have read that american regular butter has a higher moisture content so I'm talking about european butter.
If your food is not great you may try to eat more to get that fix.
Would tallow work?
@@curranmoschen7007 I’ve never used tallow, and I’m not sure why anyone would. It’s far more expensive, not sure if you would end up with a better product either. I stick to lard. As my grandfather used to say, “No breaka, no fixa.”
Can't tell you how much I love the level of detail on your videos!
Today I'm trying the NYC pizza recipe been doing it step by step, this one comes next definitely.
I made this last night for dinner and it was absolutely phenomenal! Thank you for this recipe! I will definitely do it again!
I just made it and it is seriously one the best pizzas I’ve ever made. The pan is seriously key. Can’t wait to make it again.
Best cooking videos on UA-cam, bar none. No brainless chatter, no rambling as though he'd started recording with no idea what he was going to say, no showing off. Every sentence has a purpose, and the editing is equally professional. Thank you UA-cam algorithm for bringing me here!
Thank you Rabbit Scribe for being here.
I make this every week. It’s the best, everyone loves it. The way you explain things is awesome and all your videos I plan on making. Thanks
I appreciate that you put the recipe in your description. Thank you so much!
Another awesome tutorial. Thanks Brian
Invested in the pan you recommended and made the Detroit pizza. LOVED IT! So worth the investment. I've had pizza in Detroit and always enjoyed it, but this recipe is the best one I've ever had. Thanks so much!
Thanks for watching!
We don’t Mess around in Detroit!
Made this last night and it was incredible and easy. I have never made my own sauce or my own dough before, so much of this was new to me. Thank you!
Oh, and I used Hunt's tomatoes and paste
Dude, I love your style of video! Fast and quick and no-nonsense. Keep it up.
Congrats on the growth , 3,000 in 9 months is very impressive, plus your video quality is amazing. I hope your channel blows up.
Thanks very much, I hope so too. Thanks for watching.
You truly have a big heart, Rob. I've always said that.
@@BrianLagerstrom Oh my gosh you did blow up, your quality and work shows and I’m glad you are successful. Congrats!!
I've made this 3 times now and love it every time.
It speaks volumes to the quality of a recipe when you can mess up as many times as I did (literally gave up, ordered Dominoes, and tried again the next day) and STILL have a great pizza at the end 👌🏾
Hahaha me with my first Sicilian style. I messed up the biga so bad and it was like a floppy scab, 2nd day I made it better than the video I followed 😂
Made this yesterday, It was phenomenal thank you Brian for the recipe 🍕
So I grew up in Toronto Canada and My mom always made this pizza when i was growing up although Detroit may have claimed this style as their own ( Which is cool) I believe it followed immigrants from Calabria Italy in the south like my ma. She is no longer with us and I am grateful now that I love cooking to learn this style. Thank you so much
Excellent video, thank you
Hi Bri, this is a winner. I made this pizza tonight and it is unbelievably tasty. I can't believe I made pizza! Thanks.
Обязательно попробую сегодня этот рецепт пиццы.
Спасибо за рецепты.
Awesome recipe!! works everytime
Good evening, I'm from Brazil and I made your Detroit-style pizza recipe, it was very good, I'm going to redo it next Sunday to watch the Super Bowl, thanks for the recipe
Great job Brian on the recipes and instructions you provide! You've helped me recreate some great meals from my travels to Chicagoland and Detroit. The Chicago style Italian Beef and Detroit pizza tutorials were both great! Never thought I would make hoagie rolls from scratch and they did not disappoint. Next up, Beef on Weck!
You explained things very well! It's all in the details😋
Thanks! And thanks for watching and taking the time to comment
I just came across your channel last night and have been binge watching episodes. How the hell do you only have 3k subs? Your videos are outstanding!
Wow thanks! I’m glad you are liking the videos. I hope youtube keeps serving our content to people who dig it like you! Thanks for taking the time to comment.
Was watching this again and got a good smile out of this comment!
More like 400k now :D
More than 550K now.
Let's keep this comment going, people.
586k now! In a year?!
Very informative. Looks great. Thanks
Thanks! It’s one of my favorites.
Very similar to my recipe. I put pepperoni under the cheese and some for decoration on top. It’s important to get cheese against the sides of the tray so it crisps with the edges of the dough.
well done! pretty much every person i served this pizza loved it and a pan for it is totally worth getting.
Yeah! the pan is super worth the money. Thanks for watching.
Made this pizza utilizing a Poolish so airy and amazing. Thanks for the recipe
Looks delish!
just made this, and it was amazing!
As someone who worked at buddy’s pizza that makes Detroit style pizza you did everything right but we would add the peps first then cheese then sauce
I replied above saying the same thing. I grew up going to Buddy's, Lois, Sheild's, and Cloverleaf. Question for you... what do they use to grease the pan with. Is it shortening or lard or something?
I'm from Detroit so I might be biased, but you just can't beat the crispy bottom and the caramelized cheese crust. Its definitely my favorite and I've been to all the major pizza states and had their styles.
✌️🤙🏻
I’m from Detroit and living in California currently. I’m dying for some hometown Detroit style pizza. Guess it’s time to get cooking! 😋
I’m with you. It combines the best of several styles. My NYC born spouse loves her NY thin crust but the Det red top is her secret favorite. The Lloyds pans are the best. I have several and they work flawlessly.
@@rebeccamd7903 I feel you, I moved from Detroit to Portland a couple years ago and I don't think I had good pizza the whole time I was there.
Long story short I moved back to Michigan.
No bias at all. I'm from New England and i think Detroit pizza is the standard for awesomeness in pizza!
9:48 The celebration dance is a sign that this pizza was really good and he was proud of it.
Can't wait to try this!
Very nice recipe chef 👍👌👏. Thank you for your effort 🙏🌻😎
My pleasure 😊Thanks for watching
I've tried pretty much all the UA-cam Detriot pizza tutorials
This is the one
I made this pizza this weekend. It turned out great!
I made this recipe for pan pizza, I used a 13 x 9 inch oxo pan, and used a baking stone. This pizza was so delicious! and the cheesy crust was perfect. I just used Kraft 5 cheese Italian cheese, with some mushrooms, onions, and black olives, and the sauce was a real winner. Thanks for this great recipe!
Homemade sauce is a game changer.
I make a big batch every year and can it so I can always grab one out of the pantry.
I'm using the same pan size, did u have to increase the dough recipe for pan or no??
Wow this is awesome please always show how the ingredients look like because this really helps thankss alottt
Loookkksss yummy 😋
Cento is good, been trying other brands recently but Cento is really easy to work with and they have crushed options with no added ingredients which is nice!
Good music at the end, my appreciation.
Love your channel, Brian! I have those exact pizza pans. I've never used them. I'm going to give this a shot!
Thanks Jim good luck
Born and raised in metro Detroit and you nailed this one! Looks just like buddy’s pizza! I also lived in Chicagoland for a year and enjoyed your thin crust Chicago style pizza video. One of the most under rated pizzas! I recently got into pizza making and your videos are great and super helpful. Keep them coming!
Thanks for watching! Detroit and Chicago have very underrated styles!
Omg. No he didn't. This would be a travesty to most of the pizza workers who helped make Detroit style pizza. I worked at Buddy's, Jet's, and Papa Romanos. Hell, I used to pick up laundry for the CEO of Papa's, Sam Asker, as a kid. I grew up making Detroit style in many diff pizzerias. This are like 10-15 things wrong here. For one, you do not knead the bread a second time before full proof. And it should never be that sticky. Also, you never cook your sauce. It is to be made cold. Also, extremely high heat. Like 700+.
Tbf, it was a good try and I appreciate it. But I'm so sick of people claiming to know how it's made when they don't seem to have a clue.
@@JohnBender1313 Cold sauce sucks, tradition isn't always a good thing.
Doing this tonight. I’ve made it a few times. Such a great pie.
Love the tone of your video, your little gist of humor. I’m plant based and I still get a kick out of watching these
Glad you enjoy it! Thanks for being here.
Never give up, you can be more than plant based if you want.
@@danielruder8778 Don’t need it tho. Got less death on my plate and on my conscience.
I keep coming back here for the sauce recipe. It’s our family’s favorite for pizza or dipping!
I like each time he eats the item at the end of his videos and the music selections
Thanks trauma factor
Try spooning the warm sauce out of the frying pan, and onto the cooked pizza. That preserves the bright and fresh tomato flavour. Its also why some Detroit pizzas have the sauce on top.
yep, sauce after bake!
Na, sauce gets cooked on the pizza. That's how its done in Detroit metro.
watched this and literally ordered one ... made me so hungery
Thanx for the info .... gonna try and surprise the wife for the evening !
Tried this recipe last night for the first time and it came out AMAZING! This was the best pizza I’ve ever made (and possibly ever had). Definitely not as fast (or healthy?) as a Neapolitan style pizza, but it was worth the extra effort and time!
The only thing I want to add is regarding the amount of sauce. I found that the recipe left me with exactly enough for two pizzas (and I didn’t go too crazy with sauce on these).
Awesome recipe, thank you for posting!
Thanks for the feedback and thanks for making!
Going in the kitchen soon and get this done!
This sounds like fun. I need a pan!
Thanks so much for sharing your knowledge and for making super entertaining videos. I've really been inspired to learn how to bake and I'm getting a heck of an education from folks like yourself who are so kind as to share your knowledge and best practices. This pizza was D O P E. I love Detroit style pizza and to learn how to make it is cool as hell. Thank you! Peace!
Greatly enjoyed this one, had a fluid pace and quintessential B-Boy funkmaster tone. Always love the quiet yet confident appearances from the Mrs. too! Hooked on your videos, have really been a mood lifter and skill educator in a constantly challenging 2020. Much love from Louisiana
Your comments are always the best. Glad the videos have brightened this dump of a year for you. Thanks for continuing to watch!
@@BrianLagerstrom absolutely. Haha if someone asked me what I want for Christmas atm, it'd be to fund a Weeds & Sardines episode on something cool. Hehe. So who knows, maybe I'll be in touch in 2021. Regardless, keep rocking, both of y'all! Happy holidays :)
PS you rep the midwest pizza styles so well, d00d. They are especially comforting & delicious in 2020
@highlander2000 😚 that's kind of you. Happy Holidays to you!! We're hoping to do a livestream on 12/24 sometime in the morning so look out for that if you're free.
I’ve made this recipe several times now - and it’s the best pizza I’ve ever had!!! I usually have to add about 30 ish more grams of bread flour though, otherwise the dough is too wet. Thank you for sharing this great recipe!!
I also added about 2 tablespoons of olive oil directly to the dough during the kneading process to make it a bit more focaccia-like.
Great recipe. I'm going to try this with a poolish tomorrow and see how it turns out. Results to follow..
Just made this tonight. Bought the Loyds pan a while ago. Until now only used it to make lasagna. Changed it up sauce first then cheese then pepperoni, sausage, mushrooms, peppers and on. Came out perfectly.
My new go-to for pizza night.
Thank you!
Thanks, this video was useful for me and my experimentation. I do want to say, though, that your idea to shred the cheese so that it's lighter doesn't add up. If you're putting X grams of cheese on the pizza it's still going to weigh X grams no matter how you slice it.
Hey bro...thanks for sharing...I did it, and I love it...it is a great and delicious pizza....Love you dude...
Thanks for trying my dude
I love your channel I watch alot of recipe tutorial/videos and your channel is the only one to get me so excited to make something I went in your description box and ordered the food processor you have to make my own smash burgers I can't wait to make them. Congrats on 3K in no time it will be at 1mil+. Thanks again from a new subscriber
Thanks so much for the kind words! And thank you for subscribing and taking the time to watch these videos! I hope we hit 1 mil! Enjoy the burgers, please let me know how they end up! I think I might make tonight.
@@BrianLagerstrom the burgers turned out amazing I no longer crave shake shack thank you.
✌️👌
I make a LOT of pizza. Mostly Neapolitan style. I grow and bottle my own San Marzano tomatoes for pizza. But when I run out of those, I always buy Cento brand San Marzano tomatoes and crush them myself. They are really good. Making this Detroit style tonight. Thanks for the video!
Native Detroit and Detroit-style pizza enthusiast here. You did a great job, Bri. I was especially excited by how far you baked it, that’s something authentic doneness. Thanks for repping my childhood favorite properly.
Dude. No. No he did not. This is a disgrace. I grew up on Buddy's and worked at Detroit style and Jets for almost 2 decades. There is so much wrong here it hurts.
@@JohnBender1313 care to elaborate?
@@pezboy715 sure. I have never heard of a Detroit style dough needing a second kneading. It comes out the Hobart, balled, proofs some in a warm room, pressed, proofs a little more, then pressed to the edges, then proofed, then cooled. Zero kneading after first mix. And those 3 proofing periods are very short. Like 15-30 mins in a warm kitchen. Also, no pizza sauce that I have ever seen or heard of is cooked or heated before hand. Especially Detroit style. It is always made cold from just paste and mashed and/or crushed tomatoes. And many times mixed cold by hand(literally your arm, but that's just a silly tradition). The temp is wrong. It should be 700+ degrees. These are just a couple of the top of my head. I didn't rewatch the video before responding so I may be remembering wrong, but there were a few others that are off.
@@JohnBender1313 Thanks for the thorough reply, always cool to learn more from someone in the know. My only disagreement would be the temp because it’s just not achievable in the vast majority of home kitchens, so you do what you can. The lack of cooking on the sauce is very interesting, I did not know that.
@@pezboy715 for sure. Glad we can be civil here. But the temp of the oven is actually one of the most important things. You can make sauce and dough any way you like but you can't exactly cook a pizza without heat. In this case, the pizza is put into pans, the dough is thick, and you top it before any precook. It is extremely hard to cook the dough in the pan with oil while also heating the top without burning the cheese and toppings. Which is why 6 mins in a 700 degree oven works well. It basically fries the dough in the pan and give it the crunch without over cooking the top cheese and toppings.
Tbh, most of Detroit style is preference. But I would say it is impossible to recreate the crust without that high heat.
I consider you a pizza scientist or simply pizza yolo and dough master ..thanks for great content
Thanks! 🙏😛🤙🏻✌️
Will try this, I'm from the UK and been craving Detroit since I last went to the US, most other recipes call for days of dough time, which yeah is nice but we all lead busy lives! This is something I can do on a Saturday :)
Thanks for the recipe, Brian!
I attempted this yesterday despite having a rather busy work schedule, so I had to rest the dough for a bit longer. I also had to use 8x8 and 9x13, the latter of which, the pizza got slightly deflated and could not reach the edge. *pouts * Still, it came out mostly good! (The crusts had a dry taste to them though)
Despite being a supporting character so to speak, the sauce was AMAZING and honestly enhanced the taste with the sweet and spicy garlic taste! (I didn’t have dry basil or chili flakes, so I had to improvise)
Lastly, since brick cheese was not available where I live, the cheese I used were a blend of Parmesan, low moisture mozzarella, Monterey Jack and Muenster cheeses, which were all really good!
All in all, some helpful tips - I used a baking steel instead of a stone, so the cooking times were shorter. I’ll see about using 8x10 pans next time!
I've been experimenting. I find stone plus pan works well. Rack set low, stone preheated to 500F for at least 30 minutes, then pizza in pan baked at 18 min. How done the crust is on the bottom is the secret (and varies). If the pizza is overly floppy when I try to remove it from ban, back to oven for 2 minutes or so. Oh, and Muenster cheese has given me my best results.
The dough just needs stretching, rest, stretch a bit more, rest, and eventually you get it to the edge and if you leave it long enough, it'll puff up in size.
This pan works great ... www.amazon.com/dp/B01FY5PHIK?psc=1&ref=ppx_yo2ov_dt_b_product_details
This recipe is excellent. I made mine in a cast iron and it came out amazing.
Did you use same bake time?
@@michaeltasse1113 yes same bake time but I cooked it over the gas element for a few minutes before going into the oven to get the bottom super crispy
Something you might want to try is to put two pizza stones in your oven, one two levels above another, and bake your pizza sitting on one stone but under the other one on the upper shelf. It promotes that baking crispiness on the top of the pizza and a better browning while cutting a little bit off of the cooking time.
Sounds like a very good idea. How low do you place the lower rack and how much space do you allow between the two of them? Thank you.
@@henrykfrancala3333 My oven has five rack positions not counting the broiler. I place the lowest one on the second from the bottom, skip one, and place the next one in position two slots above the lower one so I have room for the pizza in the middle and room to move things around so it bakes kind of in the center of the oven surrounded by the stones. We did it in my mother's smaller oven by placing it on the lowest space and two spots above that and it worked just great! Just the right amount of char on the bottom and even bubbly meltiness on top! Hope that helps.
just found you and binge watched all of your pizza videos... two video ideas for you... 1 - stuffed crust pizza... and 2 - cheesy garlic bread... keep the videos coming... hugs from dallas...
Great video. As for crushed tomatoes, I like Bianco Dinapoli (grown here in California). If I can't find that brand, I get SMT (I think their tomatoes are grown in New Jersey and Pennsylvania).
You are so entertaining you should have millions of viewers come
on People have you not been fed and entertained? This guy is amazing just wish I could have a slice of that pizza!
Thanks for watching James!
Hi, Brian. I just came across your video, searching for a specific Detroit style pizza. Lol yes, there are different ones. Now, I'm not certain, but by the LOOKS your crust is the first I have seen that exactly like Jet's pizza. If my husband will get the ingredients, this will be our lunch/dinner. Should this be the one, it will be our Christmas dinner. Reason being, my mom loved Jet's pizza and we lost her last New Years Eve. I will check back. Oh, I have been eating Jet's pizza since they opened in 1978.
You made a good choice, my family uses cento all the time and their tomato products are amazing.
NIIIICE!
Your video quality reminds me of Binging with Babish; here's hoping that your channel grows as much as his has!
thanks. i hope you're right!
Nah! Bri-boy seems more like the kind of guy I’d Iike to be friends with!
Love your suggestions for substitutions and not giving up if we do not have a certain equipment. It speaks of two things...
1. You believe in your recipe that you want more people to enjoy them
2. Spirit of inclusiveness and belongingness.
Looking forward to your new brand, Brian Lagerstrom. Your surname might say you are a lager but having 100k subscribers make you a heavyweight👍.
I'm here for any good video about Detroit style pizza. I don't miss a lot about Detroit, but I MISS the pizza. ALSO, pro call grabbing a corner slice!
I like Cento. I use them for my San Marzano peeled tomatoes for all my sauces
Cento is my favorite brand. Their whole plum tomatoes are my go to.
Cento turned out pretty great. I’ve used the tomato paste for years but never took the crushed or whole peeled seriously till now.
Yeah - hardly a value brand - this kid is clueless.
That looks delicious!! Big thumbs up!!
What type of pizza stone do you recommend? I didn't see it in the description box. Thanks!!!
I'm from Detroit. Pepperoni goes UNDER the cheese. People who can't find brick cheese in their area can use half-and-half cheddar (preferably white) and either Monterey Jack or low-moisture mozzarella.
I'm a Michigander and a Detroit style consumer, and I have not once ever seen the pepperoni go under the cheese...
I like pomi-imported from Italy in little cartons
Yes, finally a chef that actually puts the time and effort to do the sauce right. Undoubtably, to me, it makes a huge difference. You could use honey over sugar, but really theres little to none difference in taste. Now, I'd recommend as a pizza lover, to try 300g of heavenly fried minced meat (added garlic, salt and piri piri) before the layer of cheese. Then, before the tomatosauce, add your sprinkle of parmesan. It preserves the taste way better, in my humble opinion. Then a secret ingredience, a sprinkle of grated cheddar. On top of the pepperoni, sprinkle half a chopped onion. Sprinkle sugar or some honey on top of the chopped onion, for balance. Finish it off with a sprinkle of crushed seasalt, oregano, basilikum and olive oil. My guess is, you'll never going to look back. As a second option on the nmbr 2 pizza, I'd really, really recommend a whole different style pizza. Swap the tomatosauce with a good 95 gr (half a glass) of pesto Barilla Genovese. Add cheese, parmesan, then pesto. Swap peperoni with chicken breast in pieces. I'd recommend, marinade them in three table spoons of Blue Dragon Oyster and spring onion wok sauce. Then sprinkle a modest amount of sliced banana shallot onion, mix of chopped green and red paprika and champignon. A bit chrushed seasalt and oliveoil on top. Taste heavenly, I might add.
I'm from Chicago so I'm biased we like the sauce first, toppings then the cheese 😋. Big ups to Detroit though our neighbors!
Born and raised in The D and have eaten the pizza my whole life. Have to say, looked pretty legit when you lifted and showed the bottom. You were spot on with the Wisconsin Brick Cheese...seems like a lot of other UA-cam chefs ignore that component (most likely out of laziness). As far as the flour is concerned...I'm pretty sure they use OO flour for the dough because even though the dough is thick it is not "airy" or light in texture but rather dense and heavy. But I could be wrong. Lastly, the correct pan to use is a Blue Steel pan but they are nearly impossible to find, but it looks like what you used worked perfectly.
Or they just can't get wisconsin brick cheese where they are. I know I can't around where I am. Nor do I really want to go through the trouble of ordering it through amazon. There are other brick cheeses around. But not always the same fat content.
ohhhhh no. why do people forget about the cheese? ;)
Good job
Also use Cento on the reg. I like the consistency and taste.
I would love to see a remake with a pan comparison.
I know you did this over a year ago, but gee it looks good, so must try it. Cheers
Thank you for your awesome videos! Tremendous resource for us home cooks of the world. I'm definitely going to try this recipe but I only have a cast iron skillet and no pizza stone or steel. I think I'll try heating up the pizza in the skillet on a stove top before baking. Hopefully it works!
Good luck thanks for watching.
Don't preheat the cast iron skillet.
I just made some whole wheat pizza last week and it turned out fine. Mine took 25 minutes in the oven at 400F. I looked underneath and it had the same color as shown in the video. 👍
I used 1.5 cups of flour for my cast iron frying pan. Have made Chicago deep dish pizza in my Pizza pan, but that takes 3 cups of flour or 2 for NY style.
@@gregyohngy Thanks for the tip! How about par baking? I just want to know how to get the maximum puff out of the dough while also getting a super crispy bottom
I have been making home made pizzas like this for most my life. i never knew it was a certain "style" until now.
I once had a pizza al trancio in Milano, which looked pretty similar
I used to make bready pizza along these lines. I'd typically add the cheese in the last few minutes to not overcook it.
Great video!!
Thanks so much for watching!
For Canadians out there our standard red wheat AP flour by default is very strong and high in protein (>13% / 100g). No need for bread flour.
Damn it...now I got to make me one of these...thanks alot! ;-)
Haha sorry rich 🤑
Great recipe
Thank u
@@BrianLagerstrom tried it last night, and it came out spectacular (no sausage, just cheese and tomato sauce). After so many tries of different styles this is by far the best pizza style to bake in a regular home oven 🙌🏽