Made this yesterday and it was so delicious! Everyone absolutely loved it. Came out exactly as in the video too. So simple and so good. Definitely a keeper!!!
To make it even BETTER.... Don't put the sauce on when you bake it in the oven. Warm the sauce up on the stove and after you take it out and it sets for a few minutes, then spoon the sauce over it. That way it won't sink into the dough and it stays thick through the whole pizza! There are so many good places for Detroit Style Pizza in the Detroit area. My personal favorites is Loui's! Thanks for the video!
no.. thats terrible. The whole best part of a proper made detroit style pizza is the crust that forms from the tomato and cheese and bread. It makes it sweet and crisp and crunchy. If you spoon the sauce over after thats just gross
@@teklife They absolutely do bake it with the sauce on it and then they give you extra sauce if you ask that you can spoon over. The trick is you add sauce after about 20 minutes
I grew up on Buddy's pizza! I can't get Detroit style anywhere near where I live now. You guys have made my year with this recipe/technique!!! Thanks from a displaced motor-baby!!!
They make it look easy, and I've got the pans all seasoned proper. Gonna try this over Christmas Break. Might order up some Wisconsin Brick Cheese and pay for the shipping....
It really does look like a Buddy's pizza. They could have added another layer to the madness with pepperoni, which would be the first layer below the cheese.
I'm from NJ. In 1974, they passed a law that every strip mall of 4 or more stores HAD TO HAVE a pizza place. I lived in a small town and within a 5 mile radius was at least 20 pizzerias, including an old fashioned wood-burning oven at Felicia's. You could always get round and rectangular "Sicilian", but I began seeing a new take on the Sicilian, called "Grandma's Pizza. Similar, but different and, oh yeah, delicious.
I made the America's Test Kitchen recipe. Excellent step by step directions. I added cooked Italian sausage and chopped bell pepper to the sauce mixture. I also allowed a 90 min. final rise using rapid rise yeast. Wow, how scrumptious, crunchy cheese edges and crust. No blue steel pan...😊. I will make this again !
My husband is a displaced Detroiter living in DC. His nickname as a child was Buddy and we go to Buddy’s for pizza whenever we visit his family. I made this and he was very impressed. I ordered the Wisconsin brick cheese thru Amazon and a pan too.
@@XavierKatzoneI live in Wisconsin, the absolute best is a place called Widmers in Theresa, WI. Not only is it probably amazing on your pizza its my favorite cheese period as a lifelong Wisconsin resident. I just eat it sliced cold. You want the MILD brick which tastes like heaven. Aged brick tastes similar to Limburger and smells horrid (my opinion as I dont like smelly cheese).
To say that this is my "go to" pizza recipe is an understatement. Friday night pizza has been a tradition in my house for years. I love making bread and working with yeast when baking, but always struggled to find a pizza dough that was just right. Found it! Over the years my family has gotten smaller and this recipe makes just enough pizza for me and my friends. Since I like my crust on the thick side, it's really perfect. I don't really bother with takeout pies on Fridays anymore...doesn't even compare. Thanks ATK!
Also this dough works great because you can mix the dough the same day you want to make pizza. No complicated baker's math, preferments or overnight resting in the refrigerator. Win!
When in Detroit feel free to try Loui’s in Hazel Park or Cloverleaf in Roseville for Detroit style pizza. Buddy’s is nice but these two places deserve attention too as they were partners with Buddy’s years ago before the big fight.
I forgot to say thanks for giving mixer times. The first few times, I made the dough by hand. I tried my mixer last week but couldn't find how long to mix it. So thanks for giving times in this video.
I started making Detroit Style Pizza a few months ago. It is so delicious. My problem is I could never make it as in this video, lol. Because I have to have my onions, green peppers, mushrooms ground beef, pepperoni, ham. Each bite is absolutely wonderful!
Fantastic recipe! Made this twice now and feel way more confident making fantastic tasting and texture pizza! Kids and I love the results. Thanks for sharing this video!
Thank you again for such a fantastic video. I've made this pizza many times per your incredible instructions and it's flawless every time! I put many more items on mine and enjoy it so much! BTW, I was born in Detroit in 1951, but I've lived in California for 40+ years and I can not thank you enough! :-)
I’m from Detroit area living in West Michigan they just opened up a buddies, but I used a recipe and it turned out amazing thank you wish I could send you a pic
Amazing looking pizza. I had this style of pizza recently at Field & Fire Bakery in Grand Rapids Michigan. One of the most delicious pizza's I've ever had.
Ladies, I, the son of a masterful cook-My Mom, have had visions of me cooking the most wonderful home-made bread imaginable. My enthusiasm is tempered by my desire to master the skill/art of cooking homemade pizza-mine is the only mouth to feed here, at the moment; your edition of this recipe in your list of topics to cover is well appreciated. Thank you!
For the autolyse & the pan rest, a damp kitchen towel would work wonderfully. Let's all try to bring back all the "old fashioned" methods that did not rely on plastic...plates or towels to cover a bowl of resting whatever, for instance. Thanks for a good recipe. Will be trying it soon!
Right on James Lee! I was going to write the same thing about using plastic, cause we are filling up the oceans with it but you beat me to it! Great job! and 'great minds" ;-)
If there’s anyone here in Southern California there’s a Detroit style pizza shop in West Hollywood. It’s called D Town Pizzeria. I’ve had it a few times now and it’s excellent!
You can buy the real pans on line. I did. Also, I believe the sauce goes on after the bake (IMHO). Austin, TX residents can now get true Detroit style pizza at VIA 313.
I own four 8x10 Detroit pans from the Detroit Pizza Co. Good prices and I used their Pre-mixed pizza dough good stuff. King Arthur flour has a good recipe too!!
I’m so excited to try this recipe! I never wanna make a whole pizza at home because the crust seem so bland, but this one looks very flavorful crispy and delicious! Thank you for sharing and thanks to Buddy’s for sharing as well.
Why cooking spray the pan if you're going to oil it? Thank you for the lesson about waiting to add salt to the dough. I always learn something from ATK, even when it is a repeat.
Scott Williamson seems like the olive is more for flavor and so it kinda fries the dough and it gives it a very nice color. The cooking spray is mostly so the pizza doesn’t stick. Two different applications for the oils. I wondered about it when I watched the first time, but he explains it
@@anaalvarado954 Yep, and the spray oil helps keep the olive oil from burning, just like you add a bit of oil to butter to keep it from burning frying things like pierogi or other dumplings.
I agree with most everything except 2 things. I understood from someone who worked there that they used granulated garlic not fresh. Also cheese was cubed.. other than that this recipe is spot on!
There is a pizza supply house at 14 Mile and Groesbeck in frayser they carry those blue steel pans sorry I forgot the name of the place you can probably look it up
Nice! I'll probably use my 12" cast iron skillet. I've got a legit blue steel pizza pan on my list, but they're like thirty five bucks, so for now I'll make due.
Interesting...how'd the pyrex work out? I considered it, but thought it might not retain enough heat for those nice dark cheese edges and thorough dough cooking.
@@costello357 Thanks, appreciate it. Waiting for my Kitchenaid Artisan to arrive so I can make one. I've made pizza with the kids before, but not this kind. I live in Detroit, and while Buddy's is great, they're very pricey and nobody around can really compete.
I've tried this two ways now. First with Jack cheese--pretty good. Then with Wisconsin Brick--soo much better. Get your delis to stock it wherever you live.
PSA: I've heard Little Cesars' Deep Dish (Detroit Style) is actually a pretty good example of this style. I haven't had it in years but from what I remember it's actually not bad, unlike their standard pizzas, which aren't great. Also, you really can't go wrong with Jet's if it's nearby.... The whole racing stripes thing is kind of unique - most Detroit Deep Dish is fully sauced with toppings at the very top of the pizza. I see a lot of videos claiming that the toppings go under the cheese like Chicago style.... Some places MAYBE do that but the vast majority put the toppings on top like standard pizza in my experience. Anyways, thanks for coming to my pizza Ted Talk.
No. Not so much, and it's sad, because they're a Detroit company, and know Buddy's, and Cloverleaf (old Buddy's/Shield's folks' spinoff), but just fall short. A hint of Detroit style, but just cheaped out.
Little Caesars pizza sauce is too spicy and causes me to have major heartburn even though I take Prilosec daily. Pizza Hut's is way too greasy, and Domino's is not a true Sicilian or deep dish pizza, imo. Dayton, Ohio's Flying Pizza's Sicillian pizza has sliced onions on top of the sauce and under the cheese, which I won't eat because of the onions. Jets is good when I've found it, but the best deep dish pizza is Godfather's, which is Chicago style. We recently got a pizza stone with a wooden peel and have started making our own pizzas on it.
Only certain toppings go own first then the cheese then the sauce, pepperoni always go under the cheese, and the cheese always go under the sauce, inside out pizza.
When it comes to food I am a purist so I order brick cheese in 6 lb loafs and vacuum packed 12 ounce pieces and freeze them for pizza. I also freeze the excess sauce so that I don't have to make it every time as well. In my opinion the best substitute isn't Monteray Jack or that horrid concoction of mozzarella and feta I have seen elsewhere. I say use farmers cheese or Muenster. Brick cheese taste just like farmers cheese and is the same thing just pressed into bricks. Muenster is the closest in taste and texture after farmers cheese. It melts the same way as muenster too. I would use a bit more oil for the crust and recommend a pizza stone or a steel.
I used to go to Shields' when we'd come out of a Tigers game at old Tiger Stadium. Shields' is Detroit style as well but not as famous as Buddy's. I always loved Shields'.
Oh man haven’t heard that one in a while...Tiger Stadium! Ohhh the memories haha. I’ve never been to Shields but definitely heard the name. Will have to give it a try next time I’m over that way:)
I’m a Long Time Detroiter. 30 Years, but stayed in Wayne County afterwards. Buddies is the BEST PIZZA. Now they have The Best Gluten Free Pizza. Better then anywhere! That would be something a lot of people need, if on a restricted diet. Buddies is the BEST!🏆🥇
i always order mine with extra sauce, but to each his own. Can't wait to try the recipe. I just ordered two pans... this is too much work for just one pizza. make one, freeze one.
Probably not. The skillet will take a long time to heat up and while doing so, allows moisture to create steam at the contact point between the pan and crust. The magic of this pan is that it heats up fast enough to go from cold to crisping without letting the crust to collect steam.
This pizza looks so good. I look this up because cafe Pomodoro in Delaware makes a delicious Detroit pizza, but it’s a bit different then buddy’s but yummy.
@3:07 she says "that is an autolyse" usually you would not have added the yeast yet. At least that's what I was taught, autolyse is usually just flour and water mix and let it autolyse for the time period you wish. Maybe I'm wrong though. Pizza looks like it came out great.
Might I suggest suggest that you put some extra cheese in the corners of the pan and a bit of ground chilli peppers in the sauce? In case you wanted to know know ...
The Wisconsin brick cheese really makes a difference. It’s quite a unique taste. You also overlooked an important fact regarding the placement of pepperoni on the Detroit style pizza - it goes under the cheese. Oh, and at least double the amount of sauce that goes on the pizza. Those racing stripes shown were way too narrow.
@@mikehamm45 Ooooohh, that sounds good too, but I'd have to try the vegetarian version of Pepperoni seeing that I am a vegetarian/vegan, mainly for health reasons. Had to make major lifestyle changes 13+ years ago.... Thanks for the additional info on it tho!
Rio DJeNIRO ... I’ve never had the pepperoni... my daughter gets it with feta, pineapple, green olives, and jalapeños. Surprisingly it’s actually good that way.
I live in the Chicago area so yea I can get Wisconsin brick cheese. But my question is which color? One is golden yellow while the other is white. Does it matter? Is one more genuinely than the other?
Made this yesterday and it was so delicious! Everyone absolutely loved it. Came out exactly as in the video too. So simple and so good. Definitely a keeper!!!
To make it even BETTER.... Don't put the sauce on when you bake it in the oven. Warm the sauce up on the stove and after you take it out and it sets for a few minutes, then spoon the sauce over it. That way it won't sink into the dough and it stays thick through the whole pizza! There are so many good places for Detroit Style Pizza in the Detroit area. My personal favorites is Loui's! Thanks for the video!
Loui’s is the best!!!!! Love that restaurant. ❤️
and at louies they don't bake the pizza with the sauce on it?
Great idea!
no.. thats terrible. The whole best part of a proper made detroit style pizza is the crust that forms from the tomato and cheese and bread. It makes it sweet and crisp and crunchy. If you spoon the sauce over after thats just gross
@@teklife They absolutely do bake it with the sauce on it and then they give you extra sauce if you ask that you can spoon over. The trick is you add sauce after about 20 minutes
I grew up on Buddy's pizza! I can't get Detroit style anywhere near where I live now. You guys have made my year with this recipe/technique!!! Thanks from a displaced motor-baby!!!
They make it look easy, and I've got the pans all seasoned proper. Gonna try this over Christmas Break. Might order up some Wisconsin Brick Cheese and pay for the shipping....
Neat! Have you tried making this yet? I really want one of those pans!!! I want to try this out for sure.
It really does look like a Buddy's pizza. They could have added another layer to the madness with pepperoni, which would be the first layer below the cheese.
Eddie T they’re getting ready to open up Buddy’s in five more states and even airports.
so how did the recipi turn out?!?!? anyone here try it yet, and if so did you follow exactly?
This recipe is perfect as written. Easy, looks just like the video, kid friendly, crazy delicious, and surprisingly filling.
I'm from NJ. In 1974, they passed a law that every strip mall of 4 or more stores HAD TO HAVE a pizza place. I lived in a small town and within a 5 mile radius was at least 20 pizzerias, including an old fashioned wood-burning oven at Felicia's. You could always get round and rectangular "Sicilian", but I began seeing a new take on the Sicilian, called "Grandma's Pizza. Similar, but different and, oh yeah, delicious.
I made the America's Test Kitchen recipe. Excellent step by step directions. I added cooked Italian sausage and chopped bell pepper to the sauce mixture. I also allowed a 90 min. final rise using rapid rise yeast. Wow, how scrumptious, crunchy cheese edges and crust. No blue steel pan...😊. I will make this again !
Why no blue steel pan ?
My husband is a displaced Detroiter living in DC. His nickname as a child was Buddy and we go to Buddy’s for pizza whenever we visit his family. I made this and he was very impressed. I ordered the Wisconsin brick cheese thru Amazon and a pan too.
What brick cheese brand / type did you get? I used Jack and it was great!
@@XavierKatzoneI live in Wisconsin, the absolute best is a place called Widmers in Theresa, WI. Not only is it probably amazing on your pizza its my favorite cheese period as a lifelong Wisconsin resident. I just eat it sliced cold. You want the MILD brick which tastes like heaven. Aged brick tastes similar to Limburger and smells horrid (my opinion as I dont like smelly cheese).
Went to the real buddy’s and loved it. They ship all over the country too. I splurged and had a few pizzas shipped. So good!
To say that this is my "go to" pizza recipe is an understatement. Friday night pizza has been a tradition in my house for years. I love making bread and working with yeast when baking, but always struggled to find a pizza dough that was just right. Found it! Over the years my family has gotten smaller and this recipe makes just enough pizza for me and my friends. Since I like my crust on the thick side, it's really perfect. I don't really bother with takeout pies on Fridays anymore...doesn't even compare. Thanks ATK!
Also this dough works great because you can mix the dough the same day you want to make pizza. No complicated baker's math, preferments or overnight resting in the refrigerator. Win!
When in Detroit feel free to try Loui’s in Hazel Park or Cloverleaf in Roseville for Detroit style pizza. Buddy’s is nice but these two places deserve attention too as they were partners with Buddy’s years ago before the big fight.
Oh man. I don’t really know how to say this kindly, but Cloverleaf is in Eastpointe, not Roseville.
Steve Marsden that it is. Still East Detroit in my mind.
Loui's get's my vote. Don't forget to have the salad. The dressing is worth the trip in itself.
Oohh I want to see an doco on the story of Buddy's
Thanks Neil! I’m now making a road trip!
We have tried several detroit style doughs and THIS IS IT!!!! Tyvm. Finally. We use whole milk mozzarella.
I forgot to say thanks for giving mixer times. The first few times, I made the dough by hand. I tried my mixer last week but couldn't find how long to mix it. So thanks for giving times in this video.
My husband just made this today. I made the sauce and simmered it a little bit. We used provolone cheese and it was delicious. Thanks ATK.
I had been doing this recipe for some times now and every time it's comes as delicious as it looks, simply the best!
I started making Detroit Style Pizza a few months ago. It is so delicious. My problem is I could never make it as in this video, lol. Because I have to have my onions, green peppers, mushrooms ground beef, pepperoni, ham. Each bite is absolutely wonderful!
I'll make this because I love all manner of pizza. I prefer a very thin crust, but there's nothing wrong with thick.
Fantastic recipe! Made this twice now and feel way more confident making fantastic tasting and texture pizza! Kids and I love the results. Thanks for sharing this video!
Thank you again for such a fantastic video. I've made this pizza many times per your incredible instructions and it's flawless every time! I put many more items on mine and enjoy it so much! BTW, I was born in Detroit in 1951, but I've lived in California for 40+ years and I can not thank you enough! :-)
This is my favorite dough. We get this from Jets Pizza in Knoxville TN. This is the best.
I’m from Detroit area living in West Michigan they just opened up a buddies, but I used a recipe and it turned out amazing thank you wish I could send you a pic
Amazing looking pizza. I had this style of pizza recently at Field & Fire Bakery in Grand Rapids Michigan. One of the most delicious pizza's I've ever had.
Nobody beats Detroit Style Pizza! The secret is out. 🤩
I've made this maybe ten times. It's simple to make and always a winner.
I will be making this later this weekend. I also love the History of the Detroit Pizza!! Thank you for the video!!
Ladies, I, the son of a masterful cook-My Mom, have had visions of me cooking the most wonderful home-made bread imaginable. My enthusiasm is tempered by my desire to master the skill/art of cooking homemade pizza-mine is the only mouth to feed here, at the moment; your edition of this recipe in your list of topics to cover is well appreciated. Thank you!
For the autolyse & the pan rest, a damp kitchen towel would work wonderfully. Let's all try to bring back all the "old fashioned" methods that did not rely on plastic...plates or towels to cover a bowl of resting whatever, for instance. Thanks for a good recipe. Will be trying it soon!
You could also cover the dough with a wedding gown.
I use the cut off legs from my bellbottoms!
@@wiibaron you still have bellbottoms??? do you have the Britannia ones with the patch work sides????
Ok boomer
Right on James Lee! I was going to write the same thing about using plastic, cause we are filling up the oceans with it but you beat me to it! Great job! and 'great minds" ;-)
Just cooked one up tonight and ATE IT - MMMMMM! ❤️❤️❤️ Now that's a REAL KEEPER! 👍👍👍
Excellent.! I just bought my first Detroit pizza.... Now.. I'll be making it on my own.... WONDERFUL!
Made this a few days ago and it was amazingly delicious! It’s thanksgiving eve and I gotta go, time to make it again for family showing up 🔜!! 💯🍕💯
Made this today and OMG soo friggin good!!🤤🤤 I over did it with the olive oil but didnt seem to hurt the final product. Thank you!!
I’ve never made dough before. Was it difficult?
@@windermere2330 so easy! Idk why I was so afraid?
Best, most consistent pizza I've made at home. Well done, guys and wow! Thank you ! : )
First time I've ever heard of this kind of pizza from over here in New Zealand and you really had me salivating! Can't wait to make it.
If there’s anyone here in Southern California there’s a Detroit style pizza shop in West Hollywood. It’s called D Town Pizzeria. I’ve had it a few times now and it’s excellent!
Over in W H'wood I stayed a couple of blocks from Detroit street. It's funny because I just got off a plane from there.
I also use monterey jack but do a 50% blend with white sharp cheddar. This helps mimic the tang of the brick cheese.
Finally a recipe that is true to the original Detroit style Pizza
You can buy the real pans on line. I did. Also, I believe the sauce goes on after the bake (IMHO). Austin, TX residents can now get true Detroit style pizza at VIA 313.
Yum!! I love Buddy’s pizza!!
I tried it for the first time thinking it’s not going to be all that. Was I ever wrong! It’s so delicious!
This one and your chicago thin crust recipe are regulars in my household. soooo delicious
Thats what i needed, i dont like thin crust pizza, i want not only a thicker fluffy crust, but a good flavor too with the herbs or whatever. Thanks.
I own four 8x10 Detroit pans from the Detroit Pizza Co. Good prices and I used their Pre-mixed pizza dough good stuff. King Arthur flour has a good recipe too!!
Scott Roberts I’ve been to that shop in St. Clair Shores, MI. Very good pizza! The owner is a great guy as well.
I’m so excited to try this recipe! I never wanna make a whole pizza at home because the crust seem so bland, but this one looks very flavorful crispy and delicious! Thank you for sharing and thanks to Buddy’s for sharing as well.
Anthony Flores did you make it Anthony? If so how was it?
Detroit style pizza is where it's at!
Amen. New York and Chicago are over in the corner about to the throw punches. Meanwhile, we're busy eatin' the good stuff. 👍👍
@@greg_216 masterfully said my man!
It’s my new addiction!
Yes!
Oh! That looks delicious! Superb!
Why cooking spray the pan if you're going to oil it?
Thank you for the lesson about waiting to add salt to the dough.
I always learn something from ATK, even when it is a repeat.
Scott Williamson seems like the olive is more for flavor and so it kinda fries the dough and it gives it a very nice color. The cooking spray is mostly so the pizza doesn’t stick. Two different applications for the oils. I wondered about it when I watched the first time, but he explains it
@@anaalvarado954 Yep, and the spray oil helps keep the olive oil from burning, just like you add a bit of oil to butter to keep it from burning frying things like pierogi or other dumplings.
It's because they are using a non stick pan, the oil beads up.
Try using butter flavored Crisco, you're welcome.
@@bensebaugh6017 Bingo! They did cooking spray + oil on a video for oven fries too. Helped the oil spread evenly
I made it without the spray. Sides stuck a bit. Next time I'll use the spray in add to the olive oil.
I agree with most everything except 2 things. I understood from someone who worked there that they used granulated garlic not fresh. Also cheese was cubed.. other than that this recipe is spot on!
I made this recipe, and it was really good! 🍕
There is a pizza supply house at 14 Mile and Groesbeck in frayser they carry those blue steel pans sorry I forgot the name of the place you can probably look it up
Roselli's
I use a 9 inch cake pan. Plus I raise the dough in the pan. ( after making it fit ) it's a home style fluffy pizza.
I use a roughly 9 inch Lodge carbon steel pan; it crisps up the edges nicely. ;)
I use a 10" spatula
Nice! I'll probably use my 12" cast iron skillet. I've got a legit blue steel pizza pan on my list, but they're like thirty five bucks, so for now I'll make due.
Excellent recipe! I have access to Brick cheese so used it. Definitely will make again
Growing up on old school Little Caesers, I do like the sauce under, even if it isn't the trad. Detroit way. But this does like amazingly good.
I make this ALL the time!! Nothing short of DELISH!! I’ve even used my glass Pyrex... Always Yummy!!
Interesting...how'd the pyrex work out? I considered it, but thought it might not retain enough heat for those nice dark cheese edges and thorough dough cooking.
@@Aaron48219 produces a great crispy cheese edge...though I haven’t made this in a while... my newest kick is foccacia bread
@@costello357 Thanks, appreciate it. Waiting for my Kitchenaid Artisan to arrive so I can make one. I've made pizza with the kids before, but not this kind. I live in Detroit, and while Buddy's is great, they're very pricey and nobody around can really compete.
Wow it so simple, definitely going to make it.
Julia makes me laugh outloud at least once an episode. "you gotta know someone!"
I've tried this two ways now. First with Jack cheese--pretty good. Then with Wisconsin Brick--soo much better. Get your delis to stock it wherever you live.
Buddy's is the best!
PSA: I've heard Little Cesars' Deep Dish (Detroit Style) is actually a pretty good example of this style. I haven't had it in years but from what I remember it's actually not bad, unlike their standard pizzas, which aren't great. Also, you really can't go wrong with Jet's if it's nearby.... The whole racing stripes thing is kind of unique - most Detroit Deep Dish is fully sauced with toppings at the very top of the pizza. I see a lot of videos claiming that the toppings go under the cheese like Chicago style.... Some places MAYBE do that but the vast majority put the toppings on top like standard pizza in my experience.
Anyways, thanks for coming to my pizza Ted Talk.
No. Not so much, and it's sad, because they're a Detroit company, and know Buddy's, and Cloverleaf (old Buddy's/Shield's folks' spinoff), but just fall short. A hint of Detroit style, but just cheaped out.
Little Caesars pizza sauce is too spicy and causes me to have major heartburn even though I take Prilosec daily. Pizza Hut's is way too greasy, and Domino's is not a true Sicilian or deep dish pizza, imo. Dayton, Ohio's Flying Pizza's Sicillian pizza has sliced onions on top of the sauce and under the cheese, which I won't eat because of the onions. Jets is good when I've found it, but the best deep dish pizza is Godfather's, which is Chicago style. We recently got a pizza stone with a wooden peel and have started making our own pizzas on it.
Only certain toppings go own first then the cheese then the sauce, pepperoni always go under the cheese, and the cheese always go under the sauce, inside out pizza.
@@Avacarho agreed little caesars sauce is trash . way to acidic
@@ML-xx9kc jets uses way to much sauce compared to buddys
Wow!!! Absolutely delicious Pizza!! So easy to make and worth skipping ordering take-out.
Made it tonight. It was good. Would like to try it with the brick cheese.
Or pepperjack...?
When it comes to food I am a purist so I order brick cheese in 6 lb loafs and vacuum packed 12 ounce pieces and freeze them for pizza. I also freeze the excess sauce so that I don't have to make it every time as well. In my opinion the best substitute isn't Monteray Jack or that horrid concoction of mozzarella and feta I have seen elsewhere. I say use farmers cheese or Muenster. Brick cheese taste just like farmers cheese and is the same thing just pressed into bricks. Muenster is the closest in taste and texture after farmers cheese. It melts the same way as muenster too. I would use a bit more oil for the crust and recommend a pizza stone or a steel.
I live 2 minutes down the street from Buddy’s Pizza. It’s always packed every single night!
Damn! It's that good?
Lucky you!
Lol yeah it’s really well known around here:)
I used to go to Shields' when we'd come out of a Tigers game at old Tiger Stadium. Shields' is Detroit style as well but not as famous as Buddy's. I always loved Shields'.
Oh man haven’t heard that one in a while...Tiger Stadium! Ohhh the memories haha. I’ve never been to Shields but definitely heard the name. Will have to give it a try next time I’m over that way:)
I’m a Long Time Detroiter. 30 Years, but stayed in Wayne County afterwards. Buddies is the BEST PIZZA. Now they have The Best Gluten Free Pizza. Better then anywhere! That would be something a lot of people need, if on a restricted diet. Buddies is the BEST!🏆🥇
...if you like a just a thick crispy bread that is a buttery oil mess and not really about the tomatoes where it needs to be!! :O
Love love love!!!!
I made this last night. The dough, sauce and directions were perfecf! So good - loved the crunchy edges🍷
Was it hard to make? I’m considering making one as well.
Julia is tops!
YESSSSS! Detroit Favorite great pizza will absolutely give your recipe a whirl lol Detroit Mamma
Omg, make this!!! 100% perfect, although just find the brick cheese (ask at the deli) and put back to back pepperoni on the dough. My Gahd perfect!
Sorry for The typos. Just make this!
Obviously that looks amazing 👏
Wow. Impressive
I really wish you guys would add at lest 3 toppings to the pizza. Do toppings change the cooking time or temp?
i always order mine with extra sauce, but to each his own. Can't wait to try the recipe. I just ordered two pans... this is too much work for just one pizza. make one, freeze one.
That’s right. That’s right. That’s right!
Thanks for a great video! I have a question on the pan, will it work just as well if I use an iron skillet? Best wishes!
Probably not. The skillet will take a long time to heat up and while doing so, allows moisture to create steam at the contact point between the pan and crust. The magic of this pan is that it heats up fast enough to go from cold to crisping without letting the crust to collect steam.
@@unclejoe1917 it is white steal, yes ?
Love these recipe videos. Thanks
This pizza looks so good. I look this up because cafe Pomodoro in Delaware makes a delicious Detroit pizza, but it’s a bit different then buddy’s but yummy.
Buddys is my favorite pizza!
I love my blue steel pan. I place a teflon sheet in the bottom.
@3:07 she says "that is an autolyse" usually you would not have added the yeast yet. At least that's what I was taught, autolyse is usually just flour and water mix and let it autolyse for the time period you wish. Maybe I'm wrong though. Pizza looks like it came out great.
Might I suggest suggest that you put some extra cheese in the corners of the pan and a bit of ground chilli peppers in the sauce? In case you wanted to know know ...
Buddy's is 4 miles away from me. BRB, no need to make this. 🍕🚗
You’re lucky!! That place is so good!
Well I'm from Detroit and lived right near a Buddy's for long time. Growing up we never called it Detroit style, just Buddy's. (:
I gotta have one of those pizza pans!!!
www.amazon.com/dp/B06XFKF4G8
detroitstylepizza.com/shop/
Do they ever share a link to where I can buy that pan?
Looks DELICIOUS. What temperature do you cook it at for 15 minutes ?
500° F, they said.
dude. mad respect. take off your rings no shade, but gold is soft.
So good. Such an underrated pizza.
Excellent!
Excellent pizza. Have made this twice but can’t seem to get the bottom crust to crisp. Will keep trying 🍕
The Wisconsin brick cheese really makes a difference. It’s quite a unique taste. You also overlooked an important fact regarding the placement of pepperoni on the Detroit style pizza - it goes under the cheese. Oh, and at least double the amount of sauce that goes on the pizza. Those racing stripes shown were way too narrow.
That and they used all purpose flour, bread flour is better for this crust.
What Wisconsin brick cheese? I live there - would like to find it. The Monterey Jack worked great!
Too bad you can't get brick cheese. Growing up in Wisconsin it was always in the cheese drawer and was great on a grilled cheese or just to munch on.
Yum. I think an herbed crust would be even better.
That looks great, but it’s better with the pepperoni, the kind the forms grease cups
looks good to me!! I'd have to add my own twist in putting on a few more veg toppings tho... Thanks for sharing. love your channel..💖💗💞
Rio DJeNIRO ... the traditional Detroit version has pepperoni
@@mikehamm45 Ooooohh, that sounds good too, but I'd have to try the vegetarian version of Pepperoni seeing that I am a vegetarian/vegan, mainly for health reasons. Had to make major lifestyle changes 13+ years ago.... Thanks for the additional info on it tho!
Rio DJeNIRO ... I’ve never had the pepperoni... my daughter gets it with feta, pineapple, green olives, and jalapeños. Surprisingly it’s actually good that way.
🍕 Cool • Cheers from The Detroit & Mackinac Railway 🚂
Michigan here!!😁😁
It's good that I live an hour away from Buddys or I would be there every day!
That looks good!!
Can you make and freeze this dough
Looks wonderful! Where is the exact dough recipe?
I live in the Chicago area so yea I can get Wisconsin brick cheese. But my question is which color? One is golden yellow while the other is white. Does it matter? Is one more genuinely than the other?
I am going to make this with Italian 00 bread/pasta flour