One tip. If you are making a round pizza, make sure it cold ferments/proofs in a round container. If you have a rectangular pizza pan, proof in a square container. It helps.
@@user_jshkdbsms so when you make pizza, the shape you ferment in helps maintain the gluten structure/ alignment if you keep it identical. Don’t believe me try it yourself. Also be sure to keep the top the top after shaping.
That looks like pizza perfection. I hate how everyone makes thin crust pizza, for me the thicker the better. Could you do that first cooking part, and then save the pre-cooked crust to bake another day? or make a few batches to throw in the freezer, then just pull out the crust and finish it another day, like for if you're pressed for time? Or would the crust not come out as good that way?
I think that a true Chicago Style deep dish pizza (ala Lou Malnati's or Gino's East) would be difficult to pull of in an oven like this. But I'd be interested in seeing someone attempt it.
The finished product was pretty impressive, especially the bottom of the crust! Although I don't know if I'd let the dough set for 5 hours at room temp. My stomach would have been trying to eat itself at that point.
That is A beautiful looking pizza ! Great job. What I don't understand Is if there is any Actual benefit to Using the outdoor pizza oven. As the stone is not used directly and The rest of it just seems to be about heat and cooking like an oven would. What do you think? Do you get the same results indoors?
I cook deep dish pizza in a cast iron skillet at 400°, in an oven, and ALSO in a Camp Chef pizza oven that sits atop a 2-burner camp stove....also at 400° It takes about 30 minutes to cook, and the pizza came out excellent both ways. The outdoor oven with no door had to be rotated 180° halfway through but the end result was identical. Much less work indoors, but I can take the camp chef pizza oven camping with me. The secret is the cast iron with 3 TbL EVOO IN THE SKILLET AND SIDES. Gives a perfect crunchy bottom and delicious soft middle when using bread flour Rao's marinara for sauce, lots of mozzarella and pepper jack cheese.....get er done 😂
detroit style doesn't need to have sauce on the top and the cheese below lil bro, looks at lil ceasar's detroit style or jets or any other pizza place in detroit that doesn't do that gimmick, detroit style is about the airy bread with the caramelized edges and being cooked in a pan like this
@@WonderfulDeath I wouldn't call it a gimmick. It's preference, sure, but a lot of the OGs started with sauce on top: Buddy's, Cloverleaf, Shield's, Pasquale's (RIP), Loui's, Z's, etc.
Not quite right - one of the three deep dish styles of Chicago is a round pan pizza. What you made is exactly what is served at Pequod's Pizza in Chicago.
Love your pizza, but it is not a Detroit Pizza at all. #1 It wasn't cooked in a square or rectangle shape. #2 The order of the ingredients on the pizza arnt correct. The meat goes down first, then the cheese (brick) and the sauce last and layed as racing stripes. What you created was a pan pizza. Please don't appropriate names because of their popularity or lack of the correct pan..
Final product looks incredible!
10/10 Keep making these videos ! Great quality
Crispy crust...looks mega good! That's a mighty fine-looking pizza, my man!
Just right. That pizza looks on point.
gimmie a slice of that there pizza mister
Looks absolutely delicious!
Bottom looks incredible.
One tip. If you are making a round pizza, make sure it cold ferments/proofs in a round container. If you have a rectangular pizza pan, proof in a square container. It helps.
I actually never thought of using a square container for a square pan, but that makes total sense. gonna do that from now on :)
I don't see how this tip is relevant, but sure, if you say so.
@@user_jshkdbsms so when you make pizza, the shape you ferment in helps maintain the gluten structure/ alignment if you keep it identical. Don’t believe me try it yourself. Also be sure to keep the top the top after shaping.
@@VinegarAndSaltedFries Wow, cool facts...
actually its salt and vinegar not the other way round
what flour for this recipe?
Yum! Very nice! I've been getting into thicker pizza lately and yours looks amazing!!
Nice laced edges 👍🏼
Looks fantastic!!! ❤
That looks pretty damn good!
Bought the table first. Loved the quality so much I just ordered the pizza oven and pizza kit. Now we wait… Taking all my money
LOOKS DAMN GOOD
Is it normal to cry over pizza that looks that good? Asking for a friend.
Thx. Today learned how to make a real Pizza .Thx agail .
How long did you cook in final stage, after adding the cheese, pepperoni, etc?
About 5 minutes on medium!
What pan are you using
How deep is that pan 1.5 ?
That looks like pizza perfection. I hate how everyone makes thin crust pizza, for me the thicker the better. Could you do that first cooking part, and then save the pre-cooked crust to bake another day? or make a few batches to throw in the freezer, then just pull out the crust and finish it another day, like for if you're pressed for time? Or would the crust not come out as good that way?
I think that a true Chicago Style deep dish pizza (ala Lou Malnati's or Gino's East) would be difficult to pull of in an oven like this. But I'd be interested in seeing someone attempt it.
What size is the pan?
The finished product was pretty impressive, especially the bottom of the crust!
Although I don't know if I'd let the dough set for 5 hours at room temp. My stomach would have been trying to eat itself at that point.
That pizza is a work of art my friend. Well done Thomas and thank you for sharing this with us!
very very nice
Cooked perfectly! However, if you slit the pepperoni on four sides, it shouldn't curl up into little grease bowls.
That is A beautiful looking pizza !
Great job.
What I don't understand Is if there is any Actual benefit to Using the outdoor pizza oven. As the stone is not used directly and The rest of it just seems to be about heat and cooking like an oven would.
What do you think? Do you get the same results indoors?
I cook deep dish pizza in a cast iron skillet at 400°, in an oven, and ALSO in a Camp Chef pizza oven that sits atop a 2-burner camp stove....also at 400°
It takes about 30 minutes to cook, and the pizza came out excellent both ways. The outdoor oven with no door had to be rotated 180° halfway through but the end result was identical. Much less work indoors, but I can take the camp chef pizza oven camping with me. The secret is the cast iron with 3 TbL EVOO IN THE SKILLET AND SIDES. Gives a perfect crunchy bottom and delicious soft middle when using bread flour
Rao's marinara for sauce, lots of mozzarella and pepper jack cheese.....get er done 😂
❤
Just right! I like dark and love that burnt cheese 🧀 on the side!
What size Loyds pan is that.
14” www.amazon.com/LloydPans-Kitchenware-Pizza-Pre-Seasoned-Resistant/dp/B01MU7U2EO/ref=asc_df_B01MU7U2EO/?tag=hyprod-20&linkCode=df0&hvadid=198065947916&hvpos=&hvnetw=g&hvrand=501590520543993515&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9014826&hvtargid=pla-348355087413&psc=1
why did the peperoni curl up like that? I think you need thinner slices so they stay flat.
Where do I get that pan??
lloydpans.com/?Lloyd%20Pans%20Brand&Lloyd%20Pans&Lloyd%20Pans
Just right!!
I Love LOTS of red sauce on my pizza, turns out great everytime. The crust was right on I would say BTW
Is that a 14" pan? Came out perfect!
It's actually a 12", but yes it came out perfect!
@@thebkydpalatein a earlier comment you say it’s a 14. Which one is it😂 I’m about to try and make this I gotta know
@@thegreekfreakyuh5560 shoot, I did?😂 It’s a 12” for sure. I must’ve misspoke in my other comment.
damn, this video sold me on this oven vs oonie, a 90 second cook with Oonie is not important to me. Good food takes time!!!
where did you get that stand?!?!?!?
Halo-pg.com
Detroit style has the sauce on top and the cheese below and the pepperoni underneath both of them.
detroit style doesn't need to have sauce on the top and the cheese below lil bro, looks at lil ceasar's detroit style or jets or any other pizza place in detroit that doesn't do that gimmick, detroit style is about the airy bread with the caramelized edges and being cooked in a pan like this
@@WonderfulDeath I wouldn't call it a gimmick. It's preference, sure, but a lot of the OGs started with sauce on top: Buddy's, Cloverleaf, Shield's, Pasquale's (RIP), Loui's, Z's, etc.
@@SolixTanaka that's great you have a problem wih it being called a gimmick
@@WonderfulDeath all the og's started with sauce on the top little bro, just take the L and move on kid
@@Abbytarar thankfully the pizza evolved past that gimmick lil bro, take the L and keep your gimmick in the past where it should stay
Just right coming from a long term pizza maker!
Looks amazing!
Not quite right - one of the three deep dish styles of Chicago is a round pan pizza. What you made is exactly what is served at Pequod's Pizza in Chicago.
The oil "fries" the crust.
20 oz = 566 g.
The dough recipe, just a typical flour, salt, water, yeast mix?
I kind of suspect that Sour dough is involved
Normal pizza recipe off of halo-pg.com (12hr dough recipe). Only difference is the proofing time. 36-48hr cold ferment, 6-8hr room temp ferment.
Justt right
DID YOU JUST CUT THE PIZZA ON A PIZZA STONE?! Throw it right in the trash and climb in after it. Pizza looks delicious though.
Love your pizza, but it is not a Detroit Pizza at all. #1 It wasn't cooked in a square or rectangle shape. #2 The order of the ingredients on the pizza arnt correct. The meat goes down first, then the cheese (brick) and the sauce last and layed as racing stripes. What you created was a pan pizza. Please don't appropriate names because of their popularity or lack of the correct pan..
Wrong Detroit style pizza has the pizza sauce on top of the cheese 🧀🍕 Saying that it's a pizza no matter how you stack it... LOL 🤣
Have a Amazon link for the pan you used?
why did you start your oven five hours before cooking your pizza?
Haha good one
Looks good but I'd prefer it without the peps and with some dollops of a really good marinara sauce.