As a native metro-Detroiter, I love to see the Detroit style pizza getting some national love. It's one of the more underrated pizza styles out there in my opinion, and the recipe you used is the best one that I've found on the internet so far when it comes to authenticity. Brick cheese is the best though. If you have a chance to get some (it's not expensive, but I'm sure availability is somewhat regional), definitely try the recipe again. Make it with an antipasto salad, and use brick cheese on that as well! That's the best.
Looks Great. Hint...you should not have your yeast touch salt. Salt kills yeast. If you put salt on one side and yest on other, then mix it's not an issue. Then ad water.
I agree. The metric system allows the baker to utilize hydration rates, which makes for a very consistent product. Example: a 65% hydration rate would be 1000g flour and 650g water (flour by weight x 0.65). Lesser flour amounts (or higher) would be calculated at the same 65% to determine water weight.
As a native metro-Detroiter, I love to see the Detroit style pizza getting some national love. It's one of the more underrated pizza styles out there in my opinion, and the recipe you used is the best one that I've found on the internet so far when it comes to authenticity. Brick cheese is the best though. If you have a chance to get some (it's not expensive, but I'm sure availability is somewhat regional), definitely try the recipe again. Make it with an antipasto salad, and use brick cheese on that as well! That's the best.
And... now I'm hungry. What a pie!
Oh man that looks epic!
Looks Great. Hint...you should not have your yeast touch salt. Salt kills yeast. If you put salt on one side and yest on other, then mix it's not an issue. Then ad water.
I love pizza from my Big Joe. I would do as suggested & stay around 550 F. I like Napolina style pizza & tried it about 850 F. Cracked my fire bowl.
Looks really good John. Will you be showing us a SloRoller cook anytime soon?
Looks great and in NY we would call this a Sicilian Pizza! Good Job!
Would this work in a cast iron pan? Also, would a nonstick cake pan work? I’m gonna put one of these bad boys on the Big Joe tomorrow.
dog gone that looks really good, now i am hungry. Thank you for sharing.
Looks amazing, John. Another killer cook! Oh, and great Boos Block! Love the logo!
I was waiting for it to be cut in pieces and see the texture of the baked dough.
John, Slightly off topic, but did Kamado Joe discontinue the stand you are using? Can't seem to find it anywhere.
Highly suggest mixing yeast into the flour before you add the salt. Salt retards yeast.
Please...we don’t want to lose you to the metric system! It’s not too late, you can turn back.
Kamado Joe-Well...ok. But promise me you won’t pull out an abacus.
I agree. The metric system allows the baker to utilize hydration rates, which makes for a very consistent product. Example: a 65% hydration rate would be 1000g flour and 650g water (flour by weight x 0.65). Lesser flour amounts (or higher) would be calculated at the same 65% to determine water weight.
James Rossi, you do realize that the US are one the last countries in the world that don’t use the metric system right?
stidechameau-Oh for the love of god, it was a joke.
Ok James if you say so :-)