So I’ve watched this video about 12 times over the last year, and I’m still impressed. The one thing I’ve never really had time to make was this. From starting the poolish to having a day off to finish the rest of the steps. However, lol, now that I’m unemployed due to this virus. I’ve had plenty of time, so much time that I’ve made this recipe 3 times! The process to make this taste is time consuming. But the product is amazing. The dough is light but can hold up to plenty of toppings. Then that cheese crust. Talk about the perfect bite! If anyone is reading this and are thinking it takes to long, go for it, you’ll be pleased. Also if you like cold pizza, just wait! Thanks for the recipe!
Hello Charles, It is good to hear from you. I truly appreciate you taking the time to share your thoughts and experience about making the Detroit Style Pizza recipe. Baking is a labor of love and developing the best flavor in the dough is the objective of this recipe. I love your comment about enjoying the Detroit Pizza cold the next day. Thank you for encouraging others to make the recipe and for being an active member of our community. Have a great day and Happy Baking!
If you dont have the time you can just mix a very wet dough (500g flour, 400ml water, packet of instant dried yeast, salt to taste), for a minute or so just so it combines and put it into a fridge over night. The next day punch the air out and put it into an oiled pan and let it rest/rise for 2-4 hours. From then on just follow this video.
I make pizza about 2-3 times a week and I really appreciate the time and effort you’re putting to get the dough right People who don’t have the passion for it simply won’t get it. I do and I salute you
Hello Diet Coke, It is my pleasure to meet you. Welcome to the Just One Bite, Please? community. Thank you for sharing your kind message and for expressing your understanding of my goals for those who are looking to learn time tested processes and methods for baking and cooking. Have a wonderful day!
Hello L Olubusi, It is my pleasure to meet you. I so appreciate you taking the time to write and share your thoughts with me and the Just One Bite, Please? community. Please let me know if you should ever have any questions about this or any of my other recipes. Thank you and have a wonderful day!
I really appreciate your comment. I hope to encourage those who don't have mixers to still make yeasted dough that require hand kneading, although any of the yeasted breads can be mixed and kneaded by machine. Thank you for taking time to share your thoughts with us. Have a great day!
This is the Detroit style pizza recipe I keep coming back to. The flavor, texture, and crumb are just perfect. Reminds me of the Buddy’s pizza I once had in Detroit. Well worth the effort to make this dough. Thanks for sharing this recipe!
Hello Azayn, It is wonderful to hear from you. I so appreciate you taking the time to share your experience making the Detroit Style Pizza recipe with our community. Your comment will inspire others to make the recipe. Thank you so much. Have a great day!
Made this today absolutely worth every second of prep time! It was airy, light and full of flavor. To those who complain about the resting it adds up to structure and flavor the things the Pizza Hut and dominos you are use to do not have.
Hello Michael, Congratulations on your baking success making the Detroit Style Pizza! The technique of using the poolish, folding the dough, and the extended fermentation to develop the best flavor, crumb structure, and crust in the dough produces what you experience yourself. Thank you so much for taking the time to share your experience making the recipe and your results with our community. You'll inspire others to try the recipe for themselves. Have a great day!
Oh, my Lord, it's wonderful!!!!!! Here in Brazil I never saw a pizza like that, for sure I'll try to do to taste!!! Thank you so much! Man, I'm your fan! Thank you to share!
@@JustOneBitePlease I thought so when i seen detroit pizza.i am in dearborn.just ran into your site.the pork and shrimp stickers sound and look goooood.
Привет, Нина, Я рада познакомиться с вами. Я так ценю ваши добрые слова. Спасибо, что нашли время написать и поделиться своим сообщением со мной и нашим сообществом. Есть чудо
Dough looks absolutely incredible. Dough seems like an entire day project. Not sure I'm into spending all day with the dough. But you did a fantastic job, wish I was there to taste. Thank you for the great video.
Hello David, It is nice to meet you. I so appreciate you taking the time to share your thoughts and kind comment with me and the Just One Bite, Please? community. Here is a portion of my post that describes in greater detail the process of the (Biga/Poolish): The Dough - Building flavor with time! How do you take all-purpose flour, water, salt, and yeast and turn them into a flavorful crust that you’d want to eat all by itself. The answer is time. The recipe for the Detroit Pizza dough uses an overnight preferment. A preferment allows for the enzymes in the flour to break down the starch into sugars and the bacteria to produce lactic acid. Which in turn produces a rich buttery tasting dough. The use of a preferment also helps develop strength and structure in the dough, allowing the dough to stretch and rise more. The dough hydration (water to flour by weight) is 68%, making for a wet and sticky dough in the initial mixing and kneading. As the dough ferments, folding is used to develop the strength the dough. The dough is then placed into a pool of extra virgin olive in the steel baking pan and coaxed slowly by patting it out to cover the entirety of the pan. Then finally the dough is left to proof until it has risen to double its original size before receiving the toppings and heading to the oven to bake. This develops not only the best flavor possible, but adds to the light and airy texture of the crust. The process is slow, but it’s the attention to these details that will impart the best flavor and texture in your Detroit Pizza crust. If you get a chance to make this recipe I would love to hear about your results. Thank you again for taking time to leave your comment and have a wonderful weekend.
THIS IS BY FAR THE BEST PIZZA MAKING VIDEO OVER UA-cam ! YOU JAVE GOT SO MUCH PASSION AND LOVE FOR IT , I AM DEFINITELY GOING TO TRY IT AND WILL SEND YOU A PICTURE IF POSSIBLE ! 💗💗💗
Hello Affan, It is my pleasure to meet you. Welcome to the Just One Bite, Please? community of cooks and bakers. Please let me know if you have any questions when you make the recipe. Thank you for writing and have a great day! Cheers! P.S. You can email me your pictures directly at justonebiteplease@hotmail.com or Instagram at: @justonebiteplease #justonebiteplease
I just made this pizza today! Turned out delicious. Really soft crust and crispy edges. Didn't have a blue steel pan though so I used a metal 13 x 9 pan. It did ok but it stuck to the edges a bit so I had to use a knife to cut it away from the pan before using the spatula. Plus I used convection.
I've already got the dough started. The kids will be crazy happy about dinner tonight, pizza is always there favorite anytime meal:) ordered the pans and can't wait to try them! Thanks as always great video.
OK....I am married to a native Michigander...Eastpointe to be exact, and I have visited many times and our absolute favorite place is of course....CLOVERLEAF. The best Detroit style pizza along with Buddy's and Louie's and on and on and on...always on the lookout for amazing pizza in Detroit...and this Detroit style is incredible.....I used to have a wood fired pizza oven in my home and even thin crust Neopolitan doesn't compare. This is just delicious! I just ordered some pans from the Detroit Pizza Company and am looking forward to creating these at home. Great great video! Thanks! (PS. Pizza Papalis...also, if you are into Chicago style...is incredible!)
There is NOTHING like it......it's just so damn delicious.....we are waiting for the mail order as we speak from Shawn Randazzo and are so excited to make it here in NJ! Best to you on a GREAT video!
Hello Tim, Thank you so much for sharing your experience making the Detroit Style Pizza recipe. It is always nice to hear from our community. Have a great day!
Detroit Style Pizza - A savory rectangle of pizza goodness. Made from a light and airy dough, that's loaded with the best ingredients possible and baked in a steel pan. The edges are deeply caramelized as the cheese and crust fuse together in the heat of the oven. Once baked, the pizza gets topped with 2 stripes of piping hot homemade Marinara Sauce made from Italian San Marzano tomatoes. You'll fall in love with the first bite, just like I did many years ago. Enjoy! Happy Baking, Alejandro Ramon, "Just One Bite, Please?"
Good food takes time and patience. Which in today’s world people don’t have, everyone likes order and eat. After all the work the end result is amazing, love to enjoy fruit of hard work. Always home made food is way better then the outside.
Hello Devotion, It is my pleasure to meet you. I appreciate your kind words of support for my work. My goal is to teach and encourage those who are looking to learn more about baking processes and techniques that will produce the best results each and every time. Patience and time are factors that often is over looked. I believe there is joy to found in the journey of baking. Learning to manage and minimize variables that can effect the final results and produce delicious the best taking baked good possible. Thank you so much for taking the time to share your thoughts with me and the Just One Bite, Please? community. Have a wonderful day!
Hello Leona, Here are the 3 top places I would recommend to visit for Detroit Style Pizza in the Detroit area. Buddy's Pizza: Birthplace of the Iconic Detroit pizza chain (since 1946) known for its square slices & soups, plus other casual Italian fare. Address: 17125 Conant St, Detroit, MI 48212 Loui's Pizza: Cozy, time-tested spot known for deep-dish Detroit pizza & antipasto & decorated with empty wine bottles. Address: 23141 Dequindre Rd, Hazel Park, MI 48030 Cloverleaf Bar & Grill: Checkered tablecloths & 50-seat bar at an Italian eatery known for pioneering Detroit-style pizzas. Address: 24443 Gratiot Ave, Eastpointe, MI 48021 Better yet check out all three places and let me know which one you like the most! Thank you for writing.
Thank you so much for taking the time to write and share your thoughts with us. Please let me know if you should have any question when you making the recipe. Have a great day!
Your very welcome, and thank you! I made your pizza yesterday and it was absolutely delicious! Better than the pizza parlor, and much easier than I thought. I made the pepperoni version. Next I will make your other pizza with the sausage peppers and the works.Thanks again, this recipe is a keeper!!!
The multiple rises create the light and fluffy deep dish crust with lots of olive oil added in for flavor. Combine with a slightly sweet sauce and fresh toppings and wah la!! Heavenly pie.
Although you can still get such a crust with fewer rise times. Even the Italians I know don't ferment their dough that much. I only let the dough rise for 1 hour. Then I shape it and let it rise for another 30 minutes. And I still get rave reviews.
Great recipe! You did an excellent job tutoring us on how to make this pizza. I’ve made your focaccia bread recipe a few times with sliced roma tomatoes and onion jam and it was AMAZING!! The time was TOTALLY worth it! And I’m sure anyone (with common sense) making this pizza, knowing it takes time, will either make provisions (or provisions will be made) for their family and/or friends to eat something else during the 2 days it takes to prepare such a labor of love that they’ll enjoy immensely. So that way no one “starves to death” 🙄🙄. But then again, I guess people just need to have something to say. 😒 Again fabulous job! Thanks for sharing.
Hello again Nasiruddin, I'm so glad you are enjoying my tutorial video and recipes. I appreciate you sharing your thoughts with our community of cooks and bakers. Cooking and baking is a labor of love especially when it comes to yeasted doughs. The factor that has been removed in our world of instant results is time. It takes to ferment the dough and develop as much flavor as possible. The end result is better food that we can share with our friends and family. Thank you for being an active participant in this channel. I look forward to speaking with you more in the future. Have an amazing weekend! Cheers!
You've hit another one out of the park! Did this tonight and it resulted in two beautiful, flavorful pies. This one and your pretzel recipes are foolproof. Keep up the great work! P.S. The authentic Detroit steel pan really does make a difference. I bought just one and the pizza made in the steel pan showed a much better oven spring to the dough than a comparably sized nonstick aluminum one I had to use. It seemed like an extravagant purchase at the time, but let me assure others that it's well worth the money.
Hello Alex, Congratulations on your baking success making the Detroit Style Pizza! You are so right about the pans. When I was testing the recipe I noticed how the different pans produced very different browning to the bottom and sides of the pizza. Thank you so much for taking the time to share your baking adventure with me and the Just One Bite, Please? community.
I worked at a high traffic Detroit area Italian restaurant when I was 15 y/o known for their pizza, so we made pizza dough every day and one of the jobs was to rotate the dough balls in the fridge to allow 4 days of fermentation. I remember the son of the owner, who was a total stoner screwed up the rotation process and the pizza maker (big Sicilian guy) got pissed and went back into the fridge and started opening and smelling the large dough trays…as he did this, he moved them around putting the trays in their proper place in the rotation. That always stuck with me, how he could know how long the dough was fermenting for just be smelling. Those pizza makers made the best pizza…one benefit of working there was that we always had pizza cooking for the staff to eat on break or whenever.
Hello Geo B, It is nice to meet you. Understanding by smell how the fermentation process is moving along is a great way of monitoring the dough and is a skill that is learned with time and practice. Time is an important component of making yeasted doughs. It's all about fermentation and flavor development. I appreciate you for taking the time to share your memories from your time working at the Italian restaurant with us. Thank you and have a great week!
I’m doing this for the first time (right now) I really underestimated how much time and effort it would take to make it flat enough to get close to the edge of the pan. Otherwise so far, so good. *Just finished* Turned out excellent. Great tasting crust and pizza overall. I love it
Hello Selson Blue, Congratulations on your baking success making the Detroit Style Pizza. I'm so happy you persevered with encouraging the dough to form to the pan. Thank you for taking the time to write and share you experience and results making the recipe. Have a great day!
Hello Random, Family man, It is good to meet you. I'd love to hear about your baking adventures using your wood-fired oven and your Detroit Style Pizza results. Thank you for writing and have a great day!
Thank you so much for this beautiful video! And thank you for listing everything in writing throughout because I am partially deaf and sometimes it's impossible to hear key elements of putting together a recipe like this. I hope to be able to try your sauce and dough recipes this coming weekend and I will definitely post how my pizza comes out.
Hello Erica, I would love to hear about your baking adventures. I'm so glad you find my video and recipe helpful. Thank you for taking time to share your comment with us. Have a wonderful day!
Being from the Detroit area I can say I love the thick crust on the the square pizza you don't need to order bread sticks ..here we just call them square pizza..trust me its worth the wait..
What is nice about yeasted doughs is the process can be started and stop by retarding the dough. My nephew-in-law was visiting from Wisconsin last weekend and made Detroit Style Pizza for him. He had never had it before. I started the night before with mixing the poolish. I finished mixed, fermented, and folded the dough first thing in the morning and took the dough through final shape, placing it in the oiled pans, covering it, and placing it into the refrigerator to rest and relax while we spent the late morning and afternoon running around the Detroit Metro Area. When we arrived home I finished pressing the dough out into the pans and left them at room temperature while I prepared the toppings and tomato sauce. Once the dough had risen (about 1-1/2 hours) it was time to bake them and eat! Cooking and baking is a labor of love. Sharing the food we make with friends and family is a way to connect with those we love. Thank you for taking time to leave your comment. Have a great day!
I grew up in Detroit, worked in an Italian restaurant/ pizzaria in NW Detroit (on Plymouth Road) called Sicilia's, owned and run by Bill DeBartolo from Sicily. His wife, mother and and sister all worked in the kitchen.I never saw anything like this come out of our kitchen. All the ingredients were made from scratch, dough, sauce and freshly grated cheese. I remember Bill making sauce in a large round washtub wearing a sleeveless undershirt (a wifebeater) in mid-summer with a Lucky Strike cigarette hanging from his mouth, dropping ashes into the sauce he was mixing with his bare hands. The pizzas ranged in price from small cheese for 75 cents to large everything for $4. We also offered something called a "Stuffed Pizza". It was a small pizza (usually pepperoni) with sauce, cheese and topping on half the dough, then the rest folded over and sealed, essentially a calzone, except it had the sauce inside. It was far better than that way, and was very popular.
Hello Charlie, It is my pleasure to meet you. Wow, I appreciate and just love you sharing your great memories of your experience working at Sicilia's in Detroit. Thank you for taking the time to write and share with the Just One Bite, Please? community. Have a great day! P.S. What years did you work at Sicilia's?
Had Little Caesars the other day. Loved it. Looked for something similar. Found out Detroit style pizzas have a resemblance. Found this video. Saved to favourites. It was only after I watched the entire video I realised it was probably too much for me to handle on a weekday. Lol. I will make this dough next weekend when I have more time. It looks amazing.
Little Caesars pizza is crafted after the Detroit Pizza popularized by Buddy's Pizza on Detroits East Side. I'd love to hear about your experience making the Detroit Style Pizza recipe. Thank you for taking time to share your comment with us. Please let me know if you have any questions. Happy Baking!
I'm a little messed up, I poured a lot of water and I had to add more flour but pizza turned out great. Next time I will do it right. Thank you very much for the detailed recipes
Alejandro, All you have to do now is put in a Boce Ball court next to your kitchen & you could put Buddy's out of business. :) Man, this looks GREAT. YOU ARE "The MAN!!!" THANK YOU for ALL the effort you put into YOUR well crafted videos and YOUR Web site. You ARE taking cooking instruction on the internet to the NEXT level. Thanks!
Yes, you are right Grace. An ingredient in baking that is often over look is "time." Using very little yeast and then slowly fermenting the dough develops the best flavor possible. Thank you for taking the time to comment on this video.
I was born in Detroit and lived there for 30 years, loved the pizza! but phuk that dough making process. Don't get me wrong, I'm still going to make it.
Hello Yuri, It is nice to meet you. The fermentation of the poolish and final dough does take some time. The hands-on time is about 18 minutes in all with mixing, kneading, folding, and shaping. Please let me know if you have any question. I am more than happy to answer any questions you might have. Thank you for commenting and have a good day.
Hello Mike, It is nice to meet you. Please let me know if you should have any questions. Thank you for taking the time to comment. Have a great day! P.S. I'm working on Pizza Romana recipe - Pizza Bianca and Pizza Rossa here is a link to my Instagram Page: instagram.com/p/CFpOyKdjCu5/ instagram.com/p/CFpQT5SDbi2/ instagram.com/p/CFpRr9djfSq/ I bake it in a wood-fired oven as a test of the ovens ability to hold heat after being fired and coals and fired removed. I'd love to hear what you think. Cheers!
I live in the metropolitan area of Detroit and I have never seen a Detroit pizza made quite that way. The items are on top of the cheese and the sauce is spread evenly on the dough as it is baked.
Hello TheseusTitan, I know most the Detroit Pizza joints do it the way you describe now of days The old school way of making the pizza is to layer the pepperoni first, then the cheese, adding other toppings (if wanted), baking in a hot oven, then topped with piping hot sauce. Here is a great post from Shawn Randazzo owner of Detroit Style Pizza Company on the history of Detroit Pizza: detroitstylepizza.com/about-detroit-style-pizza-co/ In the end, you can build the pizza any way you like. Please let me know if you should have any questions when you make the recipe. Thank you for taking the time to write and have a great holiday!
@@JustOneBitePlease Thanx. After writing my comment I thought of one pizza place that assembled their pizzas similarly with the sauce like you had it. I was going to go back on and edit my comment but I couldn’t remember where I wrote it! Now I remember - lol! I would say this method isn‘t the norm though. The way the crust is crispy on a deep dish more typically marks the Detroit style. That is, many companies have that characteristic.
I'm making Detroit Pizza for our Christmas Eve celebration tonight. They will be loaded up with lots of cured meats and cheeses from Cantoro's Market Plymouth location. If you should have any questions about the recipe when you make it please let me know. Thank you for taking the time to share your thoughts with me and the Just One Bite, Please? community. Have a great holiday!
Hello Einzigkeit, I'd love to hear about your baking experience when you make this recipe. Please let me know if you have any questions. Thank you for taking time to leave your comment and have a great day!
Just One Bite, Please? I went up instead cooking it in a cast iron pan instead. I had some trouble to stretch my dough to shape it up in the bigger skillet. The dough was shrinking back constantly. It was amazingly delicious. :-p Here you can see what i've done. ua-cam.com/video/BR3EqCZZPsc/v-deo.html
Wow! Thank you for sharing. Your pizza looked delicious. I would recommend with shaping the dough is to pat it out as far as it wants to go and then cover and let rest for 30 minutes and then pat it out again. The gluten needs to relax in order for the dough to stretch fully. The more we handle the dough the stronger it will become again. Thank you for making and sharing your video. Would you mind if I share your link to your video on the Just One Bite, Please? Community Tab and Facebook Page?
Pleasure is mine, you can share as you like. :-) The more we handle the dough the stronger it will become again, then it's a good thing right?. I'm getting used to handle it now as I do pita bread too. I already shared it with Artisan Pizza on facebook, people liked it.. The quality of the pictures are better too. :-)
Thank you for sharing! I hadn't heard of Old Forge Pizza in Northeast Pennsylvania before today. It is always great to learn about regional food and the history behind it. Here's the article I found online: www.usatoday.com/story/travel/experience/food-and-wine/2017/02/08/old-forge-pennsylvania-pizza/97592600/
Hello Andy, It is nice to meet you. Congratulations on your new Ooni Oven. I have the Ooni Pro Model and found it fun to use for Napoli Style Pizza. I'd love to hear about your experience using your new oven to make the Detroit Style Pizza. Thank you for taking the time to write and have a great day! Cheers!🍕🍻
Hello Marty, It is great to meet you! I'm so glad you enjoyed the video. Please let me know if you should have any questions about this or any of my other recipes. Thank you for writing and have a great day!
Damn dude, you knocked this pizza out the park like a Detroit Tiger....from a Detroit native. My mouth is watering because I know what it taste like. 😉👍
Hello T T Moore, From one Detroit native to another. It is nice to meet you. I am so glad you enjoyed the video. I appreciate you for taking the time to share your comment with me and the Just One Bite, Please? community. Let me know if you should have any questions about the recipe. Thank you and have a great day!
@@JustOneBitePlease ....Thanks....my family was in the Pizza business for 20 years in Detroit. I've washed literally thousands of those square pans. Lol The only nuance to your recipe is adding the sauce after the oven...we used to add it before, but that's a preference.
Wow! What great memories you must have working in your family's business. What part of Detroit was your family business located? I grew up just west of downtown at Williams Street and what is now MLK (formerly Myrtle Street) and went to Potter Elementary and Webster Elementary before we move away.
@@JustOneBitePlease ...it was the old Dino's pizza franchise in the early 80's before they went independent on Chene & Lafayette just east of downtown. About 1/2 mile from MLK High school.
Every time I'm watching this, thus preparing myself for making it, I'm getting thoughts like 'this is an outrage, so much time', or 'This time he went really too far', and then I'm still doing it nevertheless, and the results are otherworldly :D.
Hello Robyn, It is great to hear from you. That is the interesting thing about baking is with slight variations of ingredients we can end up with different results. Please let me know you should have any question about this or any of my other recipes. Thank you for taking the time to write and have a wonderful day!
Totally love Detroit pizza. Buddy's and Cloverleaf. The best. Next time I'm in Detroit I'm getting one of each. Oh hell I'm going to leave Seattle for a week just to go back for pizza.
Hi Giovan, It great to meet you. There is nothing better than doing a Detriot Pizza Tasting Tour while in Detroit. Thank you for taking the time to comment. Have a great day!
Magic dough... it's 2:30 Am in London and as soon as I saw your mouth watering Detroit style Pizza i've prepared my poolish with some sourdough start rather than yeast, i hope that will work too. Will let you know how it comes ;)
Hello Debbie, It is nice to meet you. Congratulations on your baking success making the Detroit Pizza! It is so wonderful to hear about your results and experience making the recipe. You are an inspiration to others! Thank you for taking the time to write and share your thoughts with our community. Have a great day!
@@JustOneBitePlease Same, the daughter made a request last weekend and I didn't have anything thawed out to cook yesterday so pizza! Great recipe as usual!
the reason for using san marzano tomatoes is the fresh taste, when you cook it it takes that freshness away not saying that its not good but it is not pizza sauce, i know there is a lot who do it.
Hello Chris, I appreciate you taking the time to share your thoughts with us. I would love to hear about your baking experience when you make the Detroit Style Pizza. Thank you for writing!
i just stumbled upon your channel, I'm just starting to play around with deep dish/pan pizza's, I'm from socal, and, thin crust pizza's are most popular, i got a few tips from this video, thanks! i agree, i think pizza is the perfect food, i also see it as a "folk" food, as it changes from region to region. cheers!
I'm happy you found some tips that you could use from the video. I really appreciate you taking the time to comment and share with us here. Thank you for your support. Best, Alejandro Ramon, "Just One Bite, Please?"
amazing video. a bit labor intensive, however the finished product links sensational. great work! I'm definitely going to try this recipe. thank you for sharing it.
this looks amazing!! love to see you work. i bet the pizza tastes amazing with all the effort and care you put into it, especially that silky bubbly crust you made. you are inspiring me to buy the square pan as per your Amazon links and experiment more with square pizzas!!
Hi The Truth about de Blasio, Wow, your words of support for my work and channel are deeply appreciated. Let me know If you should have any questions about this or any of my other recipes. Thank you so much for taking the time to share your thoughts with me and the Just One Bite, Please? community. Have a great day!
Hello Mark, It is good to meet you! I love that too. It is great to use high quality ingredients to customize your pizzas to your taste. Especially if you live in a region that has an abundance of Italian markets. Thank you for taking the time to share your thoughts with us. Have a great day!
Hello Todd, It is nice to meet you. I appreciate you waiting for my response. Yes, the dough can be made go through the first fermentations and then be "retarded" in the refrigerator. This is a process we as bakers use to manage our doughs and to develop flavor through the slowing of the fermentation process. I'd love to hear about your Detroit Style Pizza making adventures when you make the recipe. Thank you for taking the time to write and ask your question. Have great day and Happy Baking!
The good thing about the recipe it there is only about 18 minutes of hands-on time with making and forming the dough. I like making this for parties since I can have the pizzas fully formed, topped, and finishing fermenting while all my guest arrive. Then all I have to do is pop the pizzas into the preheated oven when we sit down to have the salad. All the prep work is done ahead of time. I'd love to hear about your experience when you make the recipe. Thank you for writing and have a great day!
Hello Surabhi, It is nice to meet you. Yes, you can use this recipe to create two round pizzas. When the dough is divided into 2 pieces round each piece into a tight round. Cover and let rest for 20 minutes and round the pieces one more time. Place onto a lightly oiled baking sheet and cover with plastic. Place the dough into the refrigerator for 8 hours or overnight before stretching into the final pizza disk. Form the dough into a 14-inch to 16-inch round depending on how thin you like your pizza. I'll be creating a straight dough pizza recipe in the near future. What style of pizza dough are you looking for New York, Napoli, Thin, Thick? I can guide you to recipes that are well tested if you let me know. Please let me know if you should have any other questions. Thank you for writing and have a great day!
Hello @user-wl5mo2gl8b Welcome! Thank you for subscribing to my channel. Please let me know if you should ever have any question about this or any of my other recipes. Have a wonderful day!
Hi. Thankyou foR sharing your wonderful work. If i were to knead it in a kitchen aid, at what speed and for how long would i have to run the machine. I would presume the same wld apply to make the focaccia.. many thanks
Hello Iris, It is my pleasure to meet you. I appreciate you waiting for my response. If I use my Kitchen-Aid for kneading I mix starting with the Paddle Attachment to incorporate the poolish, water, and half of the flour on Speed 1until it is well blended and looks like thick pancake batter. Then I switch over the Dough Hook and add the remaining flour and salt and mix/knead on Speed 1 for 4 to 5 minutes until the dough is well combine and then I turn the mixer to Speed 2 and knead for 5 to 6 more minutes until the dough is well develop. The dough will stick to the sides of the bowl due the higher hydration. The dough will become much stronger as you bulk ferment and fold throughout the recipe. I'd love to hear about your results. Thank you for taking the time to write and ask your question. Have a wonderful day!
Hi.. I made pizza today, 160 ml water 300 grms white flour, 7 grms yeast. i let it rise for 24 hours in warm place. Issue is during shaping dough was little sticky. i had to add more flour to stop it from sticking the surface. And also it didn't rise or crust up during baking. ( baked at 392 f) what did i do wrong. it was my first time with dough. Pls help.
Hello Surabhi, Here is the link to my recipe. Can you compare it to what you did? justonebiteplease.com/2016/04/29/detroit-style-pizza/ I'm looking forward to hearing back from you. Thank you.
Hello Terry, It is nice to meet you. The scaling of the ingredients would be by weight in order to keep the Bakers Percentage the same as you scale up the recipe to your desired amount you want to produce. Preferment (Poolish) timing will remain the same. Mixing and kneading in a 30 quart to 60 quart will vary depending on the machine. Timing for Bulk fermentation will remain the same. Divide and preshape and place dough into the Detroit Pizza Pan and cover and rest for 1 hour before pressing out into the pan. Let rest 30 minutes and press the dough into it's final shape. Ferment 1 hour before topping and baking the Detroit Pizza.
Hello Zoran675, It is nice to meet you. Yes, the pan you bake in and the temperature you bake the pizza will effect the final texture and quality of the crust. A heavy weight (thick) dark baking pan when heated will produce a darker crisp crust when baked at the temperature that is given in the recipe. A light weight (thin) shiny baking pan will produce a lighter softer crust when baked at the same temperature. Baking the pizza at a lower temperature for longer will also produce a soft crust and texture in the final baked pizza. Thank you for taking the time to write and ask you question. Have a great day and Happy Baking!
I never commented before but I watch your videos many times because they are so informative!! I was wondering if you could do a lemon cake one day? Thank you for all your hard work.---Tressa Daigle
Tressa, I truly appreciate you taking time to share your comment with me. A lemon cake sounds wonderful. Were you thinking a bundt style lemon cake or layered lemon butter cake? I look forward to hear from you. Have a great day.
Thank you for responding to my comment. I want to learn how to make a good lemon layer cake. I cannot wait to see what you come up with. Again, thank you so much!! Have a great weekend!!---Tressa Daigle
Hello My Pleasant City, It is nice to meet you. Here is the link to the full recipe with detailed directions: justonebiteplease.com/2016/04/29/detroit-style-pizza/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking! P.S. Scroll down to the bottom of the post and Click the Print Icon to print the page.
Hello Redrocket Productions, It is nice to meet you. I cube the cheese myself. I find it makes it easier to distribute evenly across the pizza and it melts slowly into gooey cheese puddles without browning to much during the bake. I'd love to hear about your results making the Detroit Style Pizza. Thank your for writing.
tank you for your répons. you speaker french???? i want the levure levee donut.. vous mériter d être connu car vous avez une metrise de recette c est bluffant. tank you. ;)
So I’ve watched this video about 12 times over the last year, and I’m still impressed. The one thing I’ve never really had time to make was this. From starting the poolish to having a day off to finish the rest of the steps. However, lol, now that I’m unemployed due to this virus. I’ve had plenty of time, so much time that I’ve made this recipe 3 times! The process to make this taste is time consuming. But the product is amazing. The dough is light but can hold up to plenty of toppings. Then that cheese crust. Talk about the perfect bite! If anyone is reading this and are thinking it takes to long, go for it, you’ll be pleased. Also if you like cold pizza, just wait! Thanks for the recipe!
Hello Charles, It is good to hear from you. I truly appreciate you taking the time to share your thoughts and experience about making the Detroit Style Pizza recipe. Baking is a labor of love and developing the best flavor in the dough is the objective of this recipe. I love your comment about enjoying the Detroit Pizza cold the next day. Thank you for encouraging others to make the recipe and for being an active member of our community. Have a great day and Happy Baking!
If you dont have the time you can just mix a very wet dough (500g flour, 400ml water, packet of instant dried yeast, salt to taste), for a minute or so just so it combines and put it into a fridge over night. The next day punch the air out and put it into an oiled pan and let it rest/rise for 2-4 hours. From then on just follow this video.
I make pizza about 2-3 times a week
and I really appreciate the time and effort you’re putting to get the dough right
People who don’t have the passion for it simply won’t get it.
I do and I salute you
Hello Diet Coke, It is my pleasure to meet you. Welcome to the Just One Bite, Please? community. Thank you for sharing your kind message and for expressing your understanding of my goals for those who are looking to learn time tested processes and methods for baking and cooking. Have a wonderful day!
I'm a native Detroiter and I APPRECIATE your passion! God bless you
Hello L Olubusi, It is my pleasure to meet you. I so appreciate you taking the time to write and share your thoughts with me and the Just One Bite, Please? community. Please let me know if you should ever have any questions about this or any of my other recipes. Thank you and have a wonderful day!
This dough gets more rest than me.
😀 lol.
I enjoy the fact that no mixer is needed for the dough. It's all made the good old fashion way.💜💜💜💜
I really appreciate your comment. I hope to encourage those who don't have mixers to still make yeasted dough that require hand kneading, although any of the yeasted breads can be mixed and kneaded by machine. Thank you for taking time to share your thoughts with us. Have a great day!
This is the Detroit style pizza recipe I keep coming back to. The flavor, texture, and crumb are just perfect. Reminds me of the Buddy’s pizza I once had in Detroit. Well worth the effort to make this dough. Thanks for sharing this recipe!
Hello Azayn, It is wonderful to hear from you. I so appreciate you taking the time to share your experience making the Detroit Style Pizza recipe with our community. Your comment will inspire others to make the recipe. Thank you so much. Have a great day!
Here, too! Am from Detroit and ate Buddy's.
Made this today absolutely worth every second of prep time! It was airy, light and full of flavor. To those who complain about the resting it adds up to structure and flavor the things the Pizza Hut and dominos you are use to do not have.
Hello Michael, Congratulations on your baking success making the Detroit Style Pizza! The technique of using the poolish, folding the dough, and the extended fermentation to develop the best flavor, crumb structure, and crust in the dough produces what you experience yourself. Thank you so much for taking the time to share your experience making the recipe and your results with our community. You'll inspire others to try the recipe for themselves. Have a great day!
Oh, my Lord, it's wonderful!!!!!! Here in Brazil I never saw a pizza like that, for sure I'll try to do to taste!!! Thank you so much! Man, I'm your fan! Thank you to share!
Thank you for taking time to comment Lost Rocket! I really appreciate your kind words. Have a wonderful day!
Legend says: The Dough is still Resting.
Hello ati4evr, Lol... You know it. The Dough is still loafing around
@@JustOneBitePlease You from detroit and like there pizza
@@iancameron1662 Yes, I am from Detroit and love Detriot Style Pizza! 🍕😍
@@JustOneBitePlease I thought so when i seen detroit pizza.i am in dearborn.just ran into your site.the pork and shrimp stickers sound and look goooood.
@@iancameron1662 It is my pleasure to meet you. Please let me know if you should have any questions about any of my recipes.
Greetings from Farmington Hills! Awesome video, been dying to see Detroit-style made the RIGHT way, cheers!
Hello pezboy715,
Thank you for taking time to leave your comment. Please let me know if you have any questions.
А музыка прелесть,так и хочется пуститься в пляс .Обожаю Вас ! Спасибо! Пусть всё в Вашей жизни будет замечательно!
Привет, Нина, Я рада познакомиться с вами. Я так ценю ваши добрые слова. Спасибо, что нашли время написать и поделиться своим сообщением со мной и нашим сообществом. Есть чудо
Dough looks absolutely incredible. Dough seems like an entire day project. Not sure I'm into spending all day with the dough. But you did a fantastic job, wish I was there to taste. Thank you for the great video.
Hello David, It is nice to meet you. I so appreciate you taking the time to share your thoughts and kind comment with me and the Just One Bite, Please? community. Here is a portion of my post that describes in greater detail the process of the (Biga/Poolish):
The Dough - Building flavor with time!
How do you take all-purpose flour, water, salt, and yeast and turn them into a flavorful crust that you’d want to eat all by itself. The answer is time. The recipe for the Detroit Pizza dough uses an overnight preferment. A preferment allows for the enzymes in the flour to break down the starch into sugars and the bacteria to produce lactic acid. Which in turn produces a rich buttery tasting dough. The use of a preferment also helps develop strength and structure in the dough, allowing the dough to stretch and rise more. The dough hydration (water to flour by weight) is 68%, making for a wet and sticky dough in the initial mixing and kneading. As the dough ferments, folding is used to develop the strength the dough. The dough is then placed into a pool of extra virgin olive in the steel baking pan and coaxed slowly by patting it out to cover the entirety of the pan. Then finally the dough is left to proof until it has risen to double its original size before receiving the toppings and heading to the oven to bake. This develops not only the best flavor possible, but adds to the light and airy texture of the crust. The process is slow, but it’s the attention to these details that will impart the best flavor and texture in your Detroit Pizza crust.
If you get a chance to make this recipe I would love to hear about your results. Thank you again for taking time to leave your comment and have a wonderful weekend.
THIS IS BY FAR THE BEST PIZZA MAKING VIDEO OVER UA-cam ! YOU JAVE GOT SO MUCH PASSION AND LOVE FOR IT , I AM DEFINITELY GOING TO TRY IT AND WILL SEND YOU A PICTURE IF POSSIBLE ! 💗💗💗
Hello Affan, It is my pleasure to meet you. Welcome to the Just One Bite, Please? community of cooks and bakers. Please let me know if you have any questions when you make the recipe. Thank you for writing and have a great day! Cheers!
P.S. You can email me your pictures directly at justonebiteplease@hotmail.com or Instagram at: @justonebiteplease #justonebiteplease
Sure bro ,I will when make them , otherwise I have tried some recipes I'll send you rn , you too stay safe and bless , tc 😇💗
We took one and it's such a beaut.
I just made this pizza today! Turned out delicious. Really soft crust and crispy edges. Didn't have a blue steel pan though so I used a metal 13 x 9 pan. It did ok but it stuck to the edges a bit so I had to use a knife to cut it away from the pan before using the spatula. Plus I used convection.
Sounds great! Thank you for taking time to share your experience of making this recipe. Have a great day.
Just One Bite, Please? You are welcome. I have to admit the kneading and fermentation does take a lot of time. Is there a simpler method I wonder?😯
I've already got the dough started. The kids will be crazy happy about dinner tonight, pizza is always there favorite anytime meal:) ordered the pans and can't wait to try them! Thanks as always great video.
That is so great! I'm sure your kids will really appreciate you for making them pizza tonight. Have a good evening.
OK....I am married to a native Michigander...Eastpointe to be exact, and I have visited many times and our absolute favorite place is of course....CLOVERLEAF. The best Detroit style pizza along with Buddy's and Louie's and on and on and on...always on the lookout for amazing pizza in Detroit...and this Detroit style is incredible.....I used to have a wood fired pizza oven in my home and even thin crust Neopolitan doesn't compare. This is just delicious! I just ordered some pans from the Detroit Pizza Company and am looking forward to creating these at home. Great great video! Thanks! (PS. Pizza Papalis...also, if you are into Chicago style...is incredible!)
Felix, Thank you for taking time to comment and share your passion for Detroit Style Pizza! I really appreciate your support.
There is NOTHING like it......it's just so damn delicious.....we are waiting for the mail order as we speak from Shawn Randazzo and are so excited to make it here in NJ! Best to you on a GREAT video!
Just One Bite, Please?
Felix Papadakis hell yeah! Same here, I’m an Eastpointe native and Cloverleaf is the best! Can’t go wrong with Pizza Popolous downtown either!
Felix , have you ever tried Louies pizza on Dequindre road in Hazel Park?? Best pizza hands down . :)
Reminds me of home. Thank you for bringing Detroit to me in Arizona. Making this immediately
Please let me know if you have any questions. Thank you.
I have made this numerous times and it is really good!
Hello Tim, Thank you so much for sharing your experience making the Detroit Style Pizza recipe. It is always nice to hear from our community. Have a great day!
Whoa. Incredible pizza and equally incredible video. Very clear instructions and production. Bravo, bud!
I appreciate you kind words. Thank you for taking time to comment. Have a great day!
Good work, patience and attention to details. Looks delicious.
Thank you, K H!
Detroit Style Pizza - A savory rectangle of pizza goodness. Made from a light and airy dough, that's loaded with the best ingredients possible and baked in a steel pan. The edges are deeply caramelized as the cheese and crust fuse together in the heat of the oven. Once baked, the pizza gets topped with 2 stripes of piping hot homemade Marinara Sauce made from Italian San Marzano tomatoes. You'll fall in love with the first bite, just like I did many years ago. Enjoy!
Happy Baking,
Alejandro Ramon, "Just One Bite, Please?"
Good food takes time and patience. Which in today’s world people don’t have, everyone likes order and eat. After all the work the end result is amazing, love to enjoy fruit of hard work. Always home made food is way better then the outside.
Hello Devotion, It is my pleasure to meet you. I appreciate your kind words of support for my work. My goal is to teach and encourage those who are looking to learn more about baking processes and techniques that will produce the best results each and every time. Patience and time are factors that often is over looked. I believe there is joy to found in the journey of baking. Learning to manage and minimize variables that can effect the final results and produce delicious the best taking baked good possible. Thank you so much for taking the time to share your thoughts with me and the Just One Bite, Please? community. Have a wonderful day!
Wow that looks super delicious. I might have to make a trip to Detroit just to try some.
Hello Leona, Here are the 3 top places I would recommend to visit for Detroit Style Pizza in the Detroit area.
Buddy's Pizza: Birthplace of the Iconic Detroit pizza chain (since 1946) known for its square slices & soups, plus other casual Italian fare.
Address: 17125 Conant St, Detroit, MI 48212
Loui's Pizza: Cozy, time-tested spot known for deep-dish Detroit pizza & antipasto & decorated with empty wine bottles.
Address: 23141 Dequindre Rd, Hazel Park, MI 48030
Cloverleaf Bar & Grill: Checkered tablecloths & 50-seat bar at an Italian eatery known for pioneering Detroit-style pizzas.
Address: 24443 Gratiot Ave, Eastpointe, MI 48021
Better yet check out all three places and let me know which one you like the most! Thank you for writing.
Cool thanks for the tips
You make this look so easy. I'll try this someday soon. Looks so good. I like the music. Thank you!
Thank you so much for taking the time to write and share your thoughts with us. Please let me know if you should have any question when you making the recipe. Have a great day!
Your very welcome, and thank you! I made your pizza yesterday and it was absolutely delicious! Better than the pizza parlor, and much easier than I thought. I made the pepperoni version. Next I will make your other pizza with the sausage peppers and the works.Thanks again, this recipe is a keeper!!!
@@III-Percenter Wonderful! 😊
The multiple rises create the light and fluffy deep dish crust with lots of olive oil added in for flavor. Combine with a slightly sweet sauce and fresh toppings and wah la!! Heavenly pie.
John l Thank you for taking time to comment.. I appreciate it.
Although you can still get such a crust with fewer rise times. Even the Italians I know don't ferment their dough that much. I only let the dough rise for 1 hour. Then I shape it and let it rise for another 30 minutes. And I still get rave reviews.
Great recipe! You did an excellent job tutoring us on how to make this pizza. I’ve made your focaccia bread recipe a few times with sliced roma tomatoes and onion jam and it was AMAZING!! The time was TOTALLY worth it! And I’m sure anyone (with common sense) making this pizza, knowing it takes time, will either make provisions (or provisions will be made) for their family and/or friends to eat something else during the 2 days it takes to prepare such a labor of love that they’ll enjoy immensely. So that way no one “starves to death” 🙄🙄. But then again, I guess people just need to have something to say. 😒 Again fabulous job! Thanks for sharing.
Hello again Nasiruddin, I'm so glad you are enjoying my tutorial video and recipes. I appreciate you sharing your thoughts with our community of cooks and bakers. Cooking and baking is a labor of love especially when it comes to yeasted doughs. The factor that has been removed in our world of instant results is time. It takes to ferment the dough and develop as much flavor as possible. The end result is better food that we can share with our friends and family. Thank you for being an active participant in this channel. I look forward to speaking with you more in the future. Have an amazing weekend! Cheers!
You've hit another one out of the park! Did this tonight and it resulted in two beautiful, flavorful pies. This one and your pretzel recipes are foolproof. Keep up the great work!
P.S. The authentic Detroit steel pan really does make a difference. I bought just one and the pizza made in the steel pan showed a much better oven spring to the dough than a comparably sized nonstick aluminum one I had to use. It seemed like an extravagant purchase at the time, but let me assure others that it's well worth the money.
Hello Alex, Congratulations on your baking success making the Detroit Style Pizza! You are so right about the pans. When I was testing the recipe I noticed how the different pans produced very different browning to the bottom and sides of the pizza. Thank you so much for taking the time to share your baking adventure with me and the Just One Bite, Please? community.
Ohh your dough making is unbelievable!!! They are like cottons!!! I bow to you!!!❤️❤️❤️💋💋🌹🌹🌹
That is so nice of you to say! Thank you!
I worked at a high traffic Detroit area Italian restaurant when I was 15 y/o known for their pizza, so we made pizza dough every day and one of the jobs was to rotate the dough balls in the fridge to allow 4 days of fermentation. I remember the son of the owner, who was a total stoner screwed up the rotation process and the pizza maker (big Sicilian guy) got pissed and went back into the fridge and started opening and smelling the large dough trays…as he did this, he moved them around putting the trays in their proper place in the rotation. That always stuck with me, how he could know how long the dough was fermenting for just be smelling. Those pizza makers made the best pizza…one benefit of working there was that we always had pizza cooking for the staff to eat on break or whenever.
Hello Geo B, It is nice to meet you. Understanding by smell how the fermentation process is moving along is a great way of monitoring the dough and is a skill that is learned with time and practice. Time is an important component of making yeasted doughs. It's all about fermentation and flavor development. I appreciate you for taking the time to share your memories from your time working at the Italian restaurant with us. Thank you and have a great week!
I’m doing this for the first time (right now)
I really underestimated how much time and effort it would take to make it flat enough to get close to the edge of the pan.
Otherwise so far, so good.
*Just finished*
Turned out excellent. Great tasting crust and pizza overall. I love it
Hello Selson Blue, Congratulations on your baking success making the Detroit Style Pizza. I'm so happy you persevered with encouraging the dough to form to the pan. Thank you for taking the time to write and share you experience and results making the recipe. Have a great day!
I am definitely going to try this recipe, with only one change. I’ll cook it in my wood fired oven. Can’t wait to try these beauties out!
Hello Random, Family man, It is good to meet you. I'd love to hear about your baking adventures using your wood-fired oven and your Detroit Style Pizza results. Thank you for writing and have a great day!
Thank you so much for this beautiful video! And thank you for listing everything in writing throughout because I am partially deaf and sometimes it's impossible to hear key elements of putting together a recipe like this. I hope to be able to try your sauce and dough recipes this coming weekend and I will definitely post how my pizza comes out.
Hello Erica, I would love to hear about your baking adventures. I'm so glad you find my video and recipe helpful. Thank you for taking time to share your comment with us. Have a wonderful day!
Being from the Detroit area I can say I love the thick crust on the the square pizza you don't need to order bread sticks ..here we just call them square pizza..trust me its worth the wait..
What is nice about yeasted doughs is the process can be started and stop by retarding the dough. My nephew-in-law was visiting from Wisconsin last weekend and made Detroit Style Pizza for him. He had never had it before.
I started the night before with mixing the poolish. I finished mixed, fermented, and folded the dough first thing in the morning and took the dough through final shape, placing it in the oiled pans, covering it, and placing it into the refrigerator to rest and relax while we spent the late morning and afternoon running around the Detroit Metro Area. When we arrived home I finished pressing the dough out into the pans and left them at room temperature while I prepared the toppings and tomato sauce. Once the dough had risen (about 1-1/2 hours) it was time to bake them and eat!
Cooking and baking is a labor of love. Sharing the food we make with friends and family is a way to connect with those we love.
Thank you for taking time to leave your comment. Have a great day!
It's worth all the hard work and process. It looks yammi.
Yes, The end results are the reward. Thank you for writing and have a great day!
I grew up in Detroit, worked in an Italian restaurant/ pizzaria in NW Detroit (on Plymouth Road) called Sicilia's, owned and run by Bill DeBartolo from Sicily. His wife, mother and and sister all worked in the kitchen.I never saw anything like this come out of our kitchen. All the ingredients were made from scratch, dough, sauce and freshly grated cheese. I remember Bill making sauce in a large round washtub wearing a sleeveless undershirt (a wifebeater) in mid-summer with a Lucky Strike cigarette hanging from his mouth, dropping ashes into the sauce he was mixing with his bare hands. The pizzas ranged in price from small cheese for 75 cents to large everything for $4. We also offered something called a "Stuffed Pizza". It was a small pizza (usually pepperoni) with sauce, cheese and topping on half the dough, then the rest folded over and sealed, essentially a calzone, except it had the sauce inside. It was far better than that way, and was very popular.
Hello Charlie, It is my pleasure to meet you. Wow, I appreciate and just love you sharing your great memories of your experience working at Sicilia's in Detroit. Thank you for taking the time to write and share with the Just One Bite, Please? community. Have a great day!
P.S. What years did you work at Sicilia's?
Had Little Caesars the other day. Loved it. Looked for something similar. Found out Detroit style pizzas have a resemblance. Found this video. Saved to favourites. It was only after I watched the entire video I realised it was probably too much for me to handle on a weekday. Lol. I will make this dough next weekend when I have more time. It looks amazing.
Little Caesars pizza is crafted after the Detroit Pizza popularized by Buddy's Pizza on Detroits East Side. I'd love to hear about your experience making the Detroit Style Pizza recipe. Thank you for taking time to share your comment with us. Please let me know if you have any questions. Happy Baking!
I'm a little messed up, I poured a lot of water and I had to add more flour but pizza turned out great. Next time I will do it right. Thank you very much for the detailed recipes
Dmitriy Spirin I'm glad to hear that it worked out for you in the end. Thank you for sharing your experience with us. Have a good day.
Alejandro, All you have to do now is put in a Boce Ball court next to your kitchen & you could put Buddy's out of business. :) Man, this looks GREAT. YOU ARE "The MAN!!!" THANK YOU for ALL the effort you put into YOUR well crafted videos and YOUR Web site. You ARE taking cooking instruction on the internet to the NEXT level. Thanks!
Hi Frank, I so appreciate your words of support for the work I'm doing. Thank you!
It's real food! Made with lots of good ingredients n time(ie love).No substitute
Yes, you are right Grace. An ingredient in baking that is often over look is "time." Using very little yeast and then slowly fermenting the dough develops the best flavor possible. Thank you for taking the time to comment on this video.
I was born in Detroit and lived there for 30 years, loved the pizza! but phuk that dough making process. Don't get me wrong, I'm still going to make it.
Hello Yuri, It is nice to meet you. The fermentation of the poolish and final dough does take some time. The hands-on time is about 18 minutes in all with mixing, kneading, folding, and shaping. Please let me know if you have any question. I am more than happy to answer any questions you might have. Thank you for commenting and have a good day.
In a word.....WOW!
Hello Mike, It is nice to meet you. Please let me know if you should have any questions. Thank you for taking the time to comment. Have a great day!
P.S. I'm working on Pizza Romana recipe - Pizza Bianca and Pizza Rossa here is a link to my Instagram Page:
instagram.com/p/CFpOyKdjCu5/
instagram.com/p/CFpQT5SDbi2/
instagram.com/p/CFpRr9djfSq/
I bake it in a wood-fired oven as a test of the ovens ability to hold heat after being fired and coals and fired removed. I'd love to hear what you think. Cheers!
I live in the metropolitan area of Detroit and I have never seen a Detroit pizza made quite that way. The items are on top of the cheese and the sauce is spread evenly on the dough as it is baked.
Hello TheseusTitan, I know most the Detroit Pizza joints do it the way you describe now of days The old school way of making the pizza is to layer the pepperoni first, then the cheese, adding other toppings (if wanted), baking in a hot oven, then topped with piping hot sauce. Here is a great post from Shawn Randazzo owner of Detroit Style Pizza Company on the history of Detroit Pizza: detroitstylepizza.com/about-detroit-style-pizza-co/
In the end, you can build the pizza any way you like. Please let me know if you should have any questions when you make the recipe. Thank you for taking the time to write and have a great holiday!
@@JustOneBitePlease Thanx. After writing my comment I thought of one pizza place that assembled their pizzas similarly with the sauce like you had it. I was going to go back on and edit my comment but I couldn’t remember where I wrote it! Now I remember - lol!
I would say this method isn‘t the norm though. The way the crust is crispy on a deep dish more typically marks the Detroit style. That is, many companies have that characteristic.
I'm making Detroit Pizza for our Christmas Eve celebration tonight. They will be loaded up with lots of cured meats and cheeses from Cantoro's Market Plymouth location. If you should have any questions about the recipe when you make it please let me know. Thank you for taking the time to share your thoughts with me and the Just One Bite, Please? community. Have a great holiday!
Doesn't take much yeast awesome. Outstanding process.
Looks amazingly yummy, will definitely try it, thanks
Hello Einzigkeit, I'd love to hear about your baking experience when you make this recipe. Please let me know if you have any questions. Thank you for taking time to leave your comment and have a great day!
Absolutely! Thanks again :-)
Just One Bite, Please? I went up instead cooking it in a cast iron pan instead. I had some trouble to stretch my dough to shape it up in the bigger skillet. The dough was shrinking back constantly. It was amazingly delicious. :-p Here you can see what i've done. ua-cam.com/video/BR3EqCZZPsc/v-deo.html
Wow! Thank you for sharing. Your pizza looked delicious. I would recommend with shaping the dough is to pat it out as far as it wants to go and then cover and let rest for 30 minutes and then pat it out again. The gluten needs to relax in order for the dough to stretch fully. The more we handle the dough the stronger it will become again. Thank you for making and sharing your video. Would you mind if I share your link to your video on the Just One Bite, Please? Community Tab and Facebook Page?
Pleasure is mine, you can share as you like. :-) The more we handle the dough the stronger it will become again, then it's a good thing right?. I'm getting used to handle it now as I do pita bread too. I already shared it with Artisan Pizza on facebook, people liked it.. The quality of the pictures are better too. :-)
This is similar to old forge pizza in NE. PA. The folding technique is interesting, I will give it a try.
Thank you for sharing! I hadn't heard of Old Forge Pizza in Northeast Pennsylvania before today. It is always great to learn about regional food and the history behind it. Here's the article I found online: www.usatoday.com/story/travel/experience/food-and-wine/2017/02/08/old-forge-pennsylvania-pizza/97592600/
hank wells The Pizza capital of Pennsylvania, great video.
This looks almost exactly like a Jet's Pizza Jet 10 and I just got my ooni koda 932 degree oven last week. I am soooo making this. Thanks for sharing!
Hello Andy, It is nice to meet you. Congratulations on your new Ooni Oven. I have the Ooni Pro Model and found it fun to use for Napoli Style Pizza. I'd love to hear about your experience using your new oven to make the Detroit Style Pizza. Thank you for taking the time to write and have a great day! Cheers!🍕🍻
Only real ones know about jets pizza
EXCELLENT Chef!!
Hello Marty, It is great to meet you! I'm so glad you enjoyed the video. Please let me know if you should have any questions about this or any of my other recipes. Thank you for writing and have a great day!
Damn dude, you knocked this pizza out the park like a Detroit Tiger....from a Detroit native. My mouth is watering because I know what it taste like. 😉👍
Hello T T Moore, From one Detroit native to another. It is nice to meet you. I am so glad you enjoyed the video. I appreciate you for taking the time to share your comment with me and the Just One Bite, Please? community. Let me know if you should have any questions about the recipe. Thank you and have a great day!
@@JustOneBitePlease ....Thanks....my family was in the Pizza business for 20 years in Detroit. I've washed literally thousands of those square pans. Lol The only nuance to your recipe is adding the sauce after the oven...we used to add it before, but that's a preference.
Wow! What great memories you must have working in your family's business. What part of Detroit was your family business located? I grew up just west of downtown at Williams Street and what is now MLK (formerly Myrtle Street) and went to Potter Elementary and Webster Elementary before we move away.
@@JustOneBitePlease ...it was the old Dino's pizza franchise in the early 80's before they went independent on Chene & Lafayette just east of downtown. About 1/2 mile from MLK High school.
Looks so nice right out of the oven and drizzled...... I can smell it from across the screen
Hello J G, I would love to share a slice with you!🍕Cheers!
Every time I'm watching this, thus preparing myself for making it, I'm getting thoughts like 'this is an outrage, so much time', or 'This time he went really too far', and then I'm still doing it nevertheless, and the results are otherworldly :D.
Hello Andrej, Thank you for sharing your experience and thoughts with the Just One Bite,P Please? community.
the polish improved it bravo
Hello foo foo blenda, It is nice to meet you. I'm glad you like the recipe. Thank you for taking the time to write. Have a great day!
Love your videos! This reminds me of your focaccia recipe and I can't wait to try it!
Hello Robyn, It is great to hear from you. That is the interesting thing about baking is with slight variations of ingredients we can end up with different results. Please let me know you should have any question about this or any of my other recipes. Thank you for taking the time to write and have a wonderful day!
Totally love Detroit pizza.
Buddy's and Cloverleaf.
The best.
Next time I'm in Detroit I'm getting one of each.
Oh hell I'm going to leave Seattle for a week just to go back for pizza.
Hi Giovan, It great to meet you. There is nothing better than doing a Detriot Pizza Tasting Tour while in Detroit. Thank you for taking the time to comment. Have a great day!
@@JustOneBitePlease I forgot to mention Shields pizza. Another one of the best.
Great video
@@Pizzatime650 Thank you!
Magic dough... it's 2:30 Am in London and as soon as I saw your mouth watering Detroit style Pizza i've prepared my poolish with some sourdough start rather than yeast, i hope that will work too. Will let you know how it comes ;)
It would be great to hear about your results. Thank you for commenting and have a good evening.
Hope it came out okay. The dough is so much work, but the end result is beautiful. 😥😳😍😀
Made this twice!! Love it!
Hello Debbie, It is nice to meet you. Congratulations on your baking success making the Detroit Pizza! It is so wonderful to hear about your results and experience making the recipe. You are an inspiration to others! Thank you for taking the time to write and share your thoughts with our community. Have a great day!
Just One Bite, Please? It’s a beautiful dough and so fun to make. I didn’t have the full time for it to rest the second time and it was still great!
I never knew that there is Detroit style pizza!! :) But this is look so good !
+COOKING FOR FUN Thank you!
And don't think for one moment that I am not going to try the Polish donuts next! I love packzi doughnuts! #yum!
Lol... Have a great time making and frying up your Polish doughnuts! 🍩😋
Going to bake the pepperoni version here in about 30 minutes. Can't wait I'm starving...
Hi Mark, I've been think about Detroit Pizza for the past few days. I think Sunday is the day! Cheers!🍕🍻
@@JustOneBitePlease Same, the daughter made a request last weekend and I didn't have anything thawed out to cook yesterday so pizza! Great recipe as usual!
This really took me to school! I only set my dough once for an hour. you rest like, FOUR TIMES. for 12-14 hours altogether. wow.
Hello per sebra!
Damn.....This made my mouth watery😋
Excellent videos
I'm glad you enjoyed it.Thank you so much for taking the time to send your message.
@@JustOneBitePlease I subscribed your YT channel and have also started following on Instagram. Thank you for those excellent videos👌👍
Thank you so much for subscribing! Have a great day!
Oh man, my mouth is watering right now.
🍕🍕🍕🍕 Here are some slices for you! 😃
the reason for using san marzano tomatoes is the fresh taste, when you cook it it takes that freshness away not saying that its not good but it is not pizza sauce, i know there is a lot who do it.
Hello Chris, I appreciate you taking the time to share your thoughts with us. I would love to hear about your baking experience when you make the Detroit Style Pizza. Thank you for writing!
Looks delicious! Can't wait to try it!
Hello rpaw, Please let me know if you should have any questions. Happy Baking!
i just stumbled upon your channel, I'm just starting to play around with deep dish/pan pizza's, I'm from socal, and, thin crust pizza's are most popular, i got a few tips from this video, thanks!
i agree, i think pizza is the perfect food, i also see it as a "folk" food, as it changes from region to region.
cheers!
I'm happy you found some tips that you could use from the video. I really appreciate you taking the time to comment and share with us here. Thank you for your support. Best, Alejandro Ramon, "Just One Bite, Please?"
im from jersey andthe gabagool puts a nice touch on it
Hello Jon, It nice to meet you. Which do you perfer, Sweet or Hot? I'm a Hot guy.
@@JustOneBitePlease like the hot as well
amazing video. a bit labor intensive, however the finished product links sensational. great work! I'm definitely going to try this recipe. thank you for sharing it.
Hello Anthony, Thank you for taking the time to share your comment. Please let me know if you have any questions. Have a great day!
this looks amazing!! love to see you work. i bet the pizza tastes amazing with all the effort and care you put into it, especially that silky bubbly crust you made. you are inspiring me to buy the square pan as per your Amazon links and experiment more with square pizzas!!
Hi The Truth about de Blasio, Wow, your words of support for my work and channel are deeply appreciated. Let me know If you should have any questions about this or any of my other recipes. Thank you so much for taking the time to share your thoughts with me and the Just One Bite, Please? community. Have a great day!
Great, the best focaccia, this guy is an expert
You are so kind. Thank you, Luiz! 🍕😀
Perfect!!!!
Thank you, Vicky!
Want pizza Friday night.....start making the dough Monday 🙄
LOL.. 🤣🍕
I like the smaller spicey pepperoni that cup up when cooked.
Hello Mark, It is good to meet you! I love that too. It is great to use high quality ingredients to customize your pizzas to your taste. Especially if you live in a region that has an abundance of Italian markets. Thank you for taking the time to share your thoughts with us. Have a great day!
Dough is more rested than I am when on holidays! Looks awesome though! ;)
Hello David, It is nice to meet you. LOL... you funny!🤣 Thank you taking the time to comment. You brought a smile to my face. Have a great day!
It seems a delicious pizza. I will try it 😋 Thank you..
Please let me know if you should have any questions. Thank you and Happy Baking!
Thank you for this video.
It is my pleasure!
That looks amazing,
Thank you, Shain, Let me know if you have any question when you make your pizza. Happy Baking!
Fantastic recipe! Can this dough be made and then refrigerated until ready for baking?
Hello Todd, It is nice to meet you. I appreciate you waiting for my response. Yes, the dough can be made go through the first fermentations and then be "retarded" in the refrigerator. This is a process we as bakers use to manage our doughs and to develop flavor through the slowing of the fermentation process. I'd love to hear about your Detroit Style Pizza making adventures when you make the recipe. Thank you for taking the time to write and ask your question. Have great day and Happy Baking!
I want to try this so bad!
Food Slate I would love to hear how the recipe turns out for you. Happy Baking!
So, if I bring the wine you make the pizza?! Looked beautiful. I bet it tasted even better
Hello Random, Family man, That sound like a perfect deal. 🍕🍷😀
All joking aside, I bet that house smelled amazing while cooking those pizzas, they look phenomenal.
The good thing about the recipe it there is only about 18 minutes of hands-on time with making and forming the dough. I like making this for parties since I can have the pizzas fully formed, topped, and finishing fermenting while all my guest arrive. Then all I have to do is pop the pizzas into the preheated oven when we sit down to have the salad. All the prep work is done ahead of time. I'd love to hear about your experience when you make the recipe. Thank you for writing and have a great day!
can we use this pizza base for regular pizza also.... if you can pls provide straight dough method. for pizza
Hello Surabhi, It is nice to meet you. Yes, you can use this recipe to create two round pizzas. When the dough is divided into 2 pieces round each piece into a tight round. Cover and let rest for 20 minutes and round the pieces one more time. Place onto a lightly oiled baking sheet and cover with plastic. Place the dough into the refrigerator for 8 hours or overnight before stretching into the final pizza disk. Form the dough into a 14-inch to 16-inch round depending on how thin you like your pizza. I'll be creating a straight dough pizza recipe in the near future. What style of pizza dough are you looking for New York, Napoli, Thin, Thick? I can guide you to recipes that are well tested if you let me know.
Please let me know if you should have any other questions. Thank you for writing and have a great day!
Wow 5 hours in the dough i would be eating my fingers Dang both looks excellent ! YUM
LOL..!!! I made Detroit Style Pizza for dinner on Friday. 🍕😋
5 hour it took him like 16 hours to make that dough
DANG DAYS Now Months
@@JustOneBitePlease Oh lord i bet it was good, if you made it. I'am into pepperoni pizza Most of the time with mushrooms and anchovies for salt
I just found your channel and your food looks amazing! You should open a food truck or restaurant.
Thank you so much for watching my videos and for your kind words. I really appreciate it. Have a wonderful holiday season!
You sir are an artist! ever hear of Dinos pizza in the detroit area? we made a square pizza, no where near like this, but same pan.
I truly appreciate your kind words. I am not familiar with Dino's Pizza I'll have to check them out. Thank you for taking time to comment.
Oh my gosh !!! Yes LOVED DINO'S back in the day !!!
Dino's and Nick's, and later Loui's, all HP.
Simply.....
Yum
Thank you! 😃
Perfect
Thank you Scotty!
Well done❗️ Just subbed ❤️
Hello @user-wl5mo2gl8b Welcome! Thank you for subscribing to my channel. Please let me know if you should ever have any question about this or any of my other recipes. Have a wonderful day!
Hi. Thankyou foR sharing your wonderful work. If i were to knead it in a kitchen aid, at what speed and for how long would i have to run the machine. I would presume the same wld apply to make the focaccia.. many thanks
Hello Iris, It is my pleasure to meet you. I appreciate you waiting for my response. If I use my Kitchen-Aid for kneading I mix starting with the Paddle Attachment to incorporate the poolish, water, and half of the flour on Speed 1until it is well blended and looks like thick pancake batter. Then I switch over the Dough Hook and add the remaining flour and salt and mix/knead on Speed 1 for 4 to 5 minutes until the dough is well combine and then I turn the mixer to Speed 2 and knead for 5 to 6 more minutes until the dough is well develop. The dough will stick to the sides of the bowl due the higher hydration. The dough will become much stronger as you bulk ferment and fold throughout the recipe. I'd love to hear about your results. Thank you for taking the time to write and ask your question. Have a wonderful day!
Hi.. I made pizza today, 160 ml water 300 grms white flour, 7 grms yeast. i let it rise for 24 hours in warm place. Issue is during shaping dough was little sticky. i had to add more flour to stop it from sticking the surface. And also it didn't rise or crust up during baking. ( baked at 392 f) what did i do wrong. it was my first time with dough. Pls help.
Hello Surabhi, Here is the link to my recipe. Can you compare it to what you did? justonebiteplease.com/2016/04/29/detroit-style-pizza/
I'm looking forward to hearing back from you. Thank you.
@@JustOneBitePlease so i didnt do the whole preferment thing. water flour ratio was same as your. I let it rise( 1st rise) for 24 hour.
@@surabhipahade1673 I recommend following the recipe and directions for the best results.
I'm trying to learn for commercial reasons. Seems like this is for home cooking. How would you do it for a pizza sho[p?
Hello Terry, It is nice to meet you. The scaling of the ingredients would be by weight in order to keep the Bakers Percentage the same as you scale up the recipe to your desired amount you want to produce. Preferment (Poolish) timing will remain the same. Mixing and kneading in a 30 quart to 60 quart will vary depending on the machine. Timing for Bulk fermentation will remain the same. Divide and preshape and place dough into the Detroit Pizza Pan and cover and rest for 1 hour before pressing out into the pan. Let rest 30 minutes and press the dough into it's final shape. Ferment 1 hour before topping and baking the Detroit Pizza.
Great Video!!
Thank you so much!
Great video.
Thank you! I appreciate you taking the time to comment.
Is there any difference if u bake in thick vs thin sheet pan? How do u make bottom more soft and not crispy? ....
Hello Zoran675, It is nice to meet you. Yes, the pan you bake in and the temperature you bake the pizza will effect the final texture and quality of the crust. A heavy weight (thick) dark baking pan when heated will produce a darker crisp crust when baked at the temperature that is given in the recipe. A light weight (thin) shiny baking pan will produce a lighter softer crust when baked at the same temperature. Baking the pizza at a lower temperature for longer will also produce a soft crust and texture in the final baked pizza. Thank you for taking the time to write and ask you question. Have a great day and Happy Baking!
@@JustOneBitePlease Thanks a lot sir :)
you are a master dude!
Thank you. I really appreciate your comment.
Subscribed!!!!
Thank you for subscribing and supporting my channel!
Meanwhile I flew to Detroit had pizza and came back
LOL..🤪 I hope you get a chance to make the recipe. I'd love to hear about your baking adventures! Cheers!🍕😀
I never commented before but I watch your videos many times because they are so informative!! I was wondering if you could do a lemon cake one day? Thank you for all your hard work.---Tressa Daigle
Tressa, I truly appreciate you taking time to share your comment with me. A lemon cake sounds wonderful. Were you thinking a bundt style lemon cake or layered lemon butter cake? I look forward to hear from you. Have a great day.
Thank you for responding to my comment. I want to learn how to make a good lemon layer cake. I cannot wait to see what you come up with. Again, thank you so much!! Have a great weekend!!---Tressa Daigle
Is there somewhere with all the steps and amounts written down I can print out?
Hello My Pleasant City, It is nice to meet you. Here is the link to the full recipe with detailed directions:
justonebiteplease.com/2016/04/29/detroit-style-pizza/
You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!
P.S. Scroll down to the bottom of the post and Click the Print Icon to print the page.
@@JustOneBitePlease thank you for the fast response. Can’t wait to try it
Wonderful!! :)
Hi Roberto, I'm making Roman Style Pizza tonight for dinner. I hope you and your family are well!
Where did you get that brick cheese cubed like that? Or did you cut it?
Hello Redrocket Productions, It is nice to meet you. I cube the cheese myself. I find it makes it easier to distribute evenly across the pizza and it melts slowly into gooey cheese puddles without browning to much during the bake. I'd love to hear about your results making the Detroit Style Pizza. Thank your for writing.
This is a great vid
Hello dinein1970, It's nice to meet you. I appreciate you for taking the time to share your comment. Thank you and have a great day!
tank you for your répons. you speaker french???? i want the levure levee donut.. vous mériter d être connu car vous avez une metrise de recette c est bluffant. tank you. ;)