UA-cam is dropping the ball! When are they gonna let you go viral!!! most beautiful pizza masterclass on youtube!!!!! and every video is funny as well!!! can't be beat!
Great tips. The biggest improvements for my Detroit pies have been diastatic malt powder, the proper pan, placing the pan onto a heated pizza stone, and most of all, drastically reducing or eliminating kneading entirely. If your Detroit pizzas are coming out to substantial and chewy, try a no knead version for comparison and see if you might not actually prefer it that way. I do.
A new Detroit video is planned after I get there next 3 off my hard drives, I will try no knead. Or perhaps I'll just do a deep dive on knead vs not. This is the second comment today regarding it, although yours was entirely more constructive, thank you.
@@rollonfood I’d love to see somebody really explore the consequences of what we do to the dough after mixing it. Side by side autolyse vs no autolyse, no knead vs 2 minutes vs 10 minutes, stretching vs no stretching, 1 day ferment vs 3 day, 1 hour rise after knead vs straight into the fridge, etc. I made two Detroits three days apart last week and the first one at 10 minutes in the KitchenAid, what I use for NY style, was too thick and too chewy, so I used less dough with zero knead and it was great, both very basic 75% hydration dough. But I think there’s a middle ground because the pizza compressed a little more than I wanted, so I’m going to try a 2 minute knead next for slightly stronger bubble structure.
@@haircutdeluxe excellent, I'm on it. I'll try and get some answered in the Detroit video next, but there might be a new master dough video on the cards
I just completed a Detroit pizza bake using your guidance. 🎉 thanks so much for making this video. I miss your content; it’s been a while. Anywho, I just gave you a nice shoutout on my Facebook pizza group. Merry Christmas! ❤😊
New video by Friday morning George!! It's a simple video on my recent purchase of the modernist pizza books I bought myself for Xmas ( just to get my feet wet again) Then after that releases I've got plans to publish steady for the near future. Thanks for supporting me!!
thanks for sharing, i am a retired american in the philippines and i am going to try to learn to make a decent pizza, sad so many things i can not buy here . cheese they sell very little, i will be learning to make cheese as soon as i can , but again it is very hard to find milk the stores only sell powdered or high temp stuff
Damn, man. You're reading my mind. Today I was thinking about trying this out after multiple ny style I learned from you and now this! I trust it'll be great. Will report with results haha
Agree on the sauce last, Crisco's no trans-fat shorting works awesome in the pans for me. I am selling my Detroit Style in our shop and highly recommend 75% hydration for a nice open crust. Par-bake your Detroit pies for about 7-8 min at 500 degrees and store for later. You can also freeze the par-bakes and then vac seal.
Yeah I've read that par baking is superior to freezing dough, but I've simply not got the room for pizza bases in my freezer. I'm actually reading up on fats as we speak. My next pizza video will deep dive into some fats
Lots of tasty tip here! Frying cropped crushed garlic in a bit of extra virgin olive oil, and then add the tomatoes in the pan, does imo matter in the sauce taste. I think many pro restaurants don't take their time to do this, but the difference is noticable. Try it and tell. The absolute disgrace would be to use dried garlic powder for ease.😮
I'm thinking of doing a Detroit pizza video of my own in the future. May I have permission to use a clip from this video, for reference, please? Of course, I will credit your channel as the source. Cheers! =)
Top vid 👍 is there much difference using the lloyds pans over steel ones? i need to pick one up but leaning towards the steel versions as i don't like cooking with aluminium/non stick stuff
My steel one lost it's seasoning after a single use, and you can't use water to clean it, all in all I just prefer the Lloyds pan. It seems to have a bit more "grip", ironically, for shaping the dough.
I suppose there's a lot of people who like the sauce to be cooked a lot more and reduced, I just find this flawed personally, especially if you're using canned tomatoes. I probably should have explained myself. Perhaps I'll make a video about it. 😉
I have lived in Detroit my whole life and never have we used those cheeses or seen a Detroit style made this way lol and never sauce after the pizza has cooked.
Excellent video. However yellow cheese on pizza is a big turn off... Monterey Jack works better if you can't get the brick cheese from my stomping grounds...
@@forincognito22 I did not mention it no. I suppose I aimed the video at people who already have a Detroit recipe/method. But I baked it at 500 degrees. About 8 minutes with first round of of cheese, add the rest , and then 8 more. These times might vary for you depending on a few different factors
First of all, looks delicious but not authentic. Pepperoni under the cheese, no yellow cheddar, higher hydration dough. Sauce… that’s a whole other video. Keep up the good work, like I said looks delicious.
Crust is thick, if you like that, all's fair. But I think there's too much dough If you put cheddar on my pizza we're gonna have a bout and I will win the yogurt wrestle stop putting cheddar on this pizza, you're wrong. Munster is almost tastless, everytime I watch this there are more mistakes man. stop it
Thanks for your input, but I disagree with the size of the crust. Maybe it's just an opinion but I like my Detroit to be a fatty. Bout out no bout (I've had plenty of bouts) you're wrong about the cheddar. It absolutely makes the 'frico' as they call it perfect. Now, many Detroit places use white cheddar, and I've been told I should do the same, and that's fair, but they differ in appearance only. Long story short, unless you've actually tried a big thick Detroit pizza, with lovely caramelized cheddar (of whatever color) all around the edge then .. well you can't be qualified to oppose it. 😉
@@Nepomniachtchi_Austin I can quote you at least 4 top pizza books where they use cheddar on pizza. All Americans. I don't know where you heard this stuff but it sounds a little biased. Nice chat though. Summary you don't like cheddar on pizza, I do. 👍
Lived around the Detroit area for 67 years and ate over 300 Buddy's and others pizzas. Your version is waaay too thick. It should be half that depth. Sorry, just trying to keep it real.
@@dmirto01 I like thick pizza and I can not lie. I appreciate your comment I really do, but I'm not going for authenticity. In mostly everything I do I'm trying to change things for (my subjective) the better. To a fault honestly. That's the thing with trying to"evolve things" , you're usually the only one who gives a f$#&. Thanks for your very honest and reasonable input though matey
@@rollonfood thank you for your commentary and your point of view. I’m getting old and long for those days of my youth but also like change in some respects as well. All your tips are well received and now I will make time to follow your lead in making my next pizza and no doubt it will be a great time thanks again
Sorry, but that is not the Detroit pizza that I know and grew up with. Way to soft and no cheddar. Wisconsin brick only. Much better recipes out there do not use this one, you will be disappointed.
UA-cam is dropping the ball! When are they gonna let you go viral!!! most beautiful pizza masterclass on youtube!!!!! and every video is funny as well!!! can't be beat!
They'll find me one day. 🙂
@@rollonfood just keep up the great work and don’t get discouraged!
Fight with honor and you will win!
@@thedogefather thanks again mate. Hey while you're here, I was thinking of starting memberships, and need some ideas for members only videos.
@@rollonfood maybe some behind the scenes extras or bloopers could be fun!
Ok after making this style he is the only one putting out game changing tips !
Stick around my friend, this year my new year's resolution is to change as many games as possible
Great tips. The biggest improvements for my Detroit pies have been diastatic malt powder, the proper pan, placing the pan onto a heated pizza stone, and most of all, drastically reducing or eliminating kneading entirely. If your Detroit pizzas are coming out to substantial and chewy, try a no knead version for comparison and see if you might not actually prefer it that way. I do.
A new Detroit video is planned after I get there next 3 off my hard drives, I will try no knead. Or perhaps I'll just do a deep dive on knead vs not. This is the second comment today regarding it, although yours was entirely more constructive, thank you.
@@rollonfood I’d love to see somebody really explore the consequences of what we do to the dough after mixing it. Side by side autolyse vs no autolyse, no knead vs 2 minutes vs 10 minutes, stretching vs no stretching, 1 day ferment vs 3 day, 1 hour rise after knead vs straight into the fridge, etc. I made two Detroits three days apart last week and the first one at 10 minutes in the KitchenAid, what I use for NY style, was too thick and too chewy, so I used less dough with zero knead and it was great, both very basic 75% hydration dough. But I think there’s a middle ground because the pizza compressed a little more than I wanted, so I’m going to try a 2 minute knead next for slightly stronger bubble structure.
@@haircutdeluxe excellent, I'm on it. I'll try and get some answered in the Detroit video next, but there might be a new master dough video on the cards
looks great my mouth is watering,im from detroit but this looks better than what ive actually had here great job i will be doin this soon!!!
Thank you!!
Your content is really good Antonio!!
More great pizza content. Liking your pizza book library as well.
Thanks!
I’m about to make detroit style pizza for the 3rd time this week for this.
The white sharp chedder definitely works. I also found that Newman's Own Tomato and Basil works well.
I'll check it out! Thanks
Good stuff. I'm going use it this weekend.
I just completed a Detroit pizza bake using your guidance. 🎉 thanks so much for making this video. I miss your content; it’s been a while. Anywho, I just gave you a nice shoutout on my Facebook pizza group. Merry Christmas! ❤😊
New video by Friday morning George!! It's a simple video on my recent purchase of the modernist pizza books I bought myself for Xmas ( just to get my feet wet again)
Then after that releases I've got plans to publish steady for the near future. Thanks for supporting me!!
@@rollonfood Great to hear. Can’t wait. 👍
thanks for sharing, i am a retired american in the philippines and i am going to try to learn to make a decent pizza, sad so many things i can not buy here . cheese they sell very little, i will be learning to make cheese as soon as i can , but again it is very hard to find milk the stores only sell powdered or high temp stuff
Wow, that sounds tough. Maybe buy a cow?
Great tips, thank you! Where did you get the lid for the pan?
Thanks!! detroitstylepizza.com/products/large-detroit-style-pizza-pan-lid-10x14
Damn, man. You're reading my mind.
Today I was thinking about trying this out after multiple ny style I learned from you and now this! I trust it'll be great.
Will report with results haha
Haha nice Wiseman too haha
If you do try it, try white cheddar, and let it cool down more for the "crown"
Agree on the sauce last, Crisco's no trans-fat shorting works awesome in the pans for me. I am selling my Detroit Style in our shop and highly recommend 75% hydration for a nice open crust. Par-bake your Detroit pies for about 7-8 min at 500 degrees and store for later. You can also freeze the par-bakes and then vac seal.
Yeah I've read that par baking is superior to freezing dough, but I've simply not got the room for pizza bases in my freezer. I'm actually reading up on fats as we speak. My next pizza video will deep dive into some fats
Great video. Thanks chef. Love from India.
Thank you!
Now I’m ready to try this.
Do it!!!
Lots of tasty tip here! Frying cropped crushed garlic in a bit of extra virgin olive oil, and then add the tomatoes in the pan, does imo matter in the sauce taste. I think many pro restaurants don't take their time to do this, but the difference is noticable. Try it and tell. The absolute disgrace would be to use dried garlic powder for ease.😮
Thanks for the tip!
mind-blowing
Hey ! You have a new sub here from Quebec !
@@lousekoya1803 welcome to the channel! I'll be making videos again soon. Check your sub tab from time to time as the algorithm doesn't like me (yet)
@@rollonfood Ok will do ! Algorithm never like real people ! hihi ! Nice to be here !
@lousekoya1803 I have faith that if I keep it real, the algorithm will come round eventually. 😀
Great video, thanks for your advice. Where can I buy the cheese from that you use? Thanks
which cheese?
I'm thinking of doing a Detroit pizza video of my own in the future. May I have permission to use a clip from this video, for reference, please? Of course, I will credit your channel as the source. Cheers! =)
Of course you can!
@@rollonfood Thank you! =)
Where do you get you Munster from? Great video
From Kroger or Publix. I think Kroger. Where do you live?
Top vid 👍 is there much difference using the lloyds pans over steel ones? i need to pick one up but leaning towards the steel versions as i don't like cooking with aluminium/non stick stuff
My steel one lost it's seasoning after a single use, and you can't use water to clean it, all in all I just prefer the Lloyds pan. It seems to have a bit more "grip", ironically, for shaping the dough.
nice bro good looking pizza
Detroit is one of my favorites
Can you consider a Chicago stuffed pizza down the road? I'd like to compare how you make all 3 types you'd made. Thanks!
Next pizza video is Chicago deep dish, but I will do a stuffed after it just for you!
@@rollonfood Thanks! Either will do, but both will be better :) Thanks so much!
How would you reheat this if you had left overs?
I like to put them oven on 375f then stick whatever pieces I want directly on my pizza steel, but a tray with foil is perfectly fine.
The Scimitar got my like/sub
Havent seen any vids pointing out to cook in layers. I burned my pizza toppings today lol.
@@grandmasterb7398 yeah, another workaround is toppings under the cheese, but honestly, baking in stages is the best imo. Glad you liked the video!
I love that spoon you're using for the tomato sauce. What is it called?
I'll add it to my links, but it's just a small sauce ladle.
@@rollonfood Thank you.
Great Vid! Did you also use a pizza steel or stone in your oven?
I always keep one steel in the oven, but it's not entirely necessary for Detroit.
@@rollonfood thanks!
@@lisimbapink4498 no problemo!
I somehow didn’t catch what temp you’re cooking at?
The sauce seems suspect, but the pizza itself looks amazing.
I suppose there's a lot of people who like the sauce to be cooked a lot more and reduced, I just find this flawed personally, especially if you're using canned tomatoes. I probably should have explained myself. Perhaps I'll make a video about it. 😉
Cut it first. Then add sauce 🤘🏼💪🏼
Thanks! Tbh I usually do. If you see my last two Detroit videos I do it in them. Puzzling why I didn't in a video about tips on Detroit haha
Good idea!
@@rollonfood all killer. Keep kickin arse 💪🏼
I have lived in Detroit my whole life and never have we used those cheeses or seen a Detroit style made this way lol and never sauce after the pizza has cooked.
@@LaryShivers that's kinda the whole point of the video.
Amazing
Thanks!!
@@rollonfood your welcome
Thank you for supporting me by subscribing and liking
Great Detroit tips… you. Gotta try Buddy’s pizza…
It's on the list!!
Buena torta pá
@@jmarcelo182 gracias!!
Using the bench scraper to remove the pizza from the pan is genius.
Where can I find the Detroit pizza Doe recipe?
I have a video on my channel!
LOL @ Joshua Weissman.
Um, yum 😮
:)
Excellent video. However yellow cheese on pizza is a big turn off... Monterey Jack works better if you can't get the brick cheese from my stomping grounds...
I actually don't mind some yellow cheese on Detroit pizza. Any other and I agree, but I think I'll be using white cheddar in the future anyways
Detroit Rock Pizza
Am i crazy or does he never say how long and at what temperature the pizza cooks in the over for??
@@forincognito22 I did not mention it no. I suppose I aimed the video at people who already have a Detroit recipe/method. But I baked it at 500 degrees. About 8 minutes with first round of of cheese, add the rest , and then 8 more. These times might vary for you depending on a few different factors
@@rollonfood thank you sir!
First of all, looks delicious but not authentic. Pepperoni under the cheese, no yellow cheddar, higher hydration dough. Sauce… that’s a whole other video. Keep up the good work, like I said looks delicious.
Thanks for the feedback!
Dough needed higher hydration...
You tried it and it needed higher hydration? I didn't think I even put a recipe for this one.
Crust is thick, if you like that, all's fair. But I think there's too much dough
If you put cheddar on my pizza we're gonna have a bout and I will win the yogurt wrestle
stop putting cheddar on this pizza, you're wrong. Munster is almost tastless, everytime I watch this there are more mistakes man. stop it
Thanks for your input, but I disagree with the size of the crust. Maybe it's just an opinion but I like my Detroit to be a fatty.
Bout out no bout (I've had plenty of bouts) you're wrong about the cheddar. It absolutely makes the 'frico' as they call it perfect. Now, many Detroit places use white cheddar, and I've been told I should do the same, and that's fair, but they differ in appearance only.
Long story short, unless you've actually tried a big thick Detroit pizza, with lovely caramelized cheddar (of whatever color) all around the edge then .. well you can't be qualified to oppose it. 😉
@@rollonfood Give an American a pizza with cheddar on it, they won't take another bite. There's a reason "Pizza Inn" went out of business
@@rollonfood Full respect, but the American palette is a little different. No one will deny cheese, but it's just weird man,
@@Nepomniachtchi_Austin I can quote you at least 4 top pizza books where they use cheddar on pizza. All Americans. I don't know where you heard this stuff but it sounds a little biased. Nice chat though. Summary you don't like cheddar on pizza, I do. 👍
@@rollonfood I have a lot more to say lol, but at the risk of being a dick I will hold my tongue.
Cheddar???????
Yes cheddar. Don't knock it until you've tried it. 😉
Lived around the Detroit area for 67 years and ate over 300 Buddy's and others pizzas. Your version is waaay too thick. It should be half that depth. Sorry, just trying to keep it real.
@@dmirto01 I like thick pizza and I can not lie. I appreciate your comment I really do, but I'm not going for authenticity. In mostly everything I do I'm trying to change things for (my subjective) the better. To a fault honestly. That's the thing with trying to"evolve things" , you're usually the only one who gives a f$#&.
Thanks for your very honest and reasonable input though matey
@@rollonfood thank you for your commentary and your point of view. I’m getting old and long for those days of my youth but also like change in some respects as well. All your tips are well received and now I will make time to follow your lead in making my next pizza and no doubt it will be a great time thanks again
@@dmirto01 I'll be dropping some more videos soon. Talking a small hiatus to work out my next move.
Detroit bread not pizza
random words not sentence
Sorry, but that is not the Detroit pizza that I know and grew up with. Way to soft and no cheddar. Wisconsin brick only. Much better recipes out there do not use this one, you will be disappointed.
Did you make it?
to thick , crap
is that poetry or were you drunk?
A pom making pizza, blasphemy
I'm a global citizen 😉
A pommy try hard cook
cooking is effortless to me. where are you from ?