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Food Maker
เข้าร่วมเมื่อ 5 มิ.ย. 2024
Food is an obsession, of necessity and choice. Every decision I make is ultimately in service of creating pathways to and for better food. I don't just cook food. I make food.
Can I make a Detroit Style Pizza in my $24 Wood-Fired Outdoor Oven?
Is it possible to adapt a thick crust pizza in a pan to conditions which are designed for thin crust pizza cooked directly on stone? Let's find out...
Table of Contents:
00:00 Intro
01:58 Starting the dough
02:57 Adaptation
03:47 Kneading the dough
04:50 Ingredients
05:40 Stretch & Fold
06:15 Oiling the pan
06:45 1st stretch
07:10 Making the sauce
07:45 2nd & 3rd stretch
08:32 Home oven setup
09:31 Topping
10:20 Cooking
11:02 Wood oven setup
12:10 Cooking
13:42 Appearance and tasting
16:21 Wood oven setup redux
17:43 Tasting 2
19:07 Tasting 3 / Outro
----------------
Recipe makes 1 pizza of 10” x 14” (25 x 36 cm) dimensions, the classic large Detroit pizza pan.
For the dough:
314g flour, bread (100%)
6g yeast, instant (2%)
10g salt (3%)
Mix all together in a stand mixer bowl until combined.
250g water (80%)
Add water and mix until ingredients just come together in a shaggy mass, ensuring there are no dry patches left in the bottom of the bowl. Cover and let rest for 20 mins. After the resting period, mix on medium-low speed for 8 minutes (or knead for 10-12 mins if kneading by hand) Once the dough ball is smooth and elastic, place into a bowl and cover. Let rest for 30 mins, then perform a stretch and fold. Let rest again until the dough has roughly doubled in size, approximately 1-2 hours depending upon the temperature of your kitchen. You can place it in a warm place to accelerate the fermentation process if desired. While waiting for the dough to rise, you can prep the other components.
For the sauce:
1 x 400g can tomatoes
15ml olive oil
1 tsp dried oregano
¼ tsp garlic powder
½ tsp salt
Pinch of chili flakes
A few cracks of black pepper
Sugar, optional, as needed (if tomatoes are not fully ripe)
If using whole or chopped tomatoes, blend briefly with an immersion blender. Try not to blend too much; you want some texture, not a smooth puree. Cook at a simmer for 30 minutes until sauce is reduced and thick, but not too dry.
For the toppings:
350 cheese, grated
If you can get Wisconsin brick cheese, use it. If not, try a ½ and ½ combination of low moisture mozzarella and any mild, creamy variety, such as Monterrey jack, gouda, havarti, edam or colby.
Toppings of choice
Pepperoni is the classic topping and my clear favorite, but anything you want is fine, including no toppings. Be sparing. The dough/cheese/sauce ratios are key to a good finished product and overloading the pizza with toppings will throw off the cooking time and flavor profile.
For the pizza:
Preheat the oven to its highest temperature (when using your home oven). Use a setting that focuses on the bottom element and ideally the fan as well. You want lots of bottom heat and good airflow to get a crisp crust and browning on the top. Place one oven rack on the lowest level and another on the highest or second highest level.
Pour a tablespoon of oil in the pan. Spread evenly on the bottom and sides. Punch down the fully risen dough and form into a ball. Place the dough ball into the oiled pan. Oil your fingers. Press down on dough with fingers and start spreading it out. You won't be able to get it all the way to the edges yet; this is okay. Spread it as much as you can without tearing, then set aside for 10-15 minutes to allow the dough to relax. Return to dough and stretch it out again. It might reach the edges this time. If not, let it rest a little more and try again until the dough is fully pushed up around the sides and into the corners.
To top the pizza, start with the cheese. Spread it evenly all over the dough, pushing it gently up the sides and corners of the pan to ensure some will melt down the sides of the dough. Place your toppings evenly on top of the cheese. Spoon sauce in blobs all over for full coverage, but don't spread out in an even layer. You want dry patches to allow for steam to escape.
For the home oven: Bake for 10 mins on the lower rack. Take out and place on the higher rack, rotating the pan at the same time. Bake another 8-10 mins or until edges start to blacken slightly. If toppings have not reached the desired browning amount, you can broil (grill) the top for a minute or two.
For the wood-fired oven: Using a wood-fired oven is less precise, so some experimentation will be required to dial this in. Preheat the oven for at least an hour, but don’t get too hot. You want to be cooking with rising heat so that you have a bit more control. The deck temperature should be about 250°C (480°F) and the air temperature about 300°C (575°F). Try to maintain this throughout the cook. Either way, rotate the pan regularly to ensure even cooking. Expect a 15-20 minute total cooking time.
Once cooked, take out of the oven, let sit in the pan for 2-3 mins to let the toppings settle and firm up a bit, then slide out of the pan onto a cooling rack for a further 5-10 mins before slicing and eating.
Table of Contents:
00:00 Intro
01:58 Starting the dough
02:57 Adaptation
03:47 Kneading the dough
04:50 Ingredients
05:40 Stretch & Fold
06:15 Oiling the pan
06:45 1st stretch
07:10 Making the sauce
07:45 2nd & 3rd stretch
08:32 Home oven setup
09:31 Topping
10:20 Cooking
11:02 Wood oven setup
12:10 Cooking
13:42 Appearance and tasting
16:21 Wood oven setup redux
17:43 Tasting 2
19:07 Tasting 3 / Outro
----------------
Recipe makes 1 pizza of 10” x 14” (25 x 36 cm) dimensions, the classic large Detroit pizza pan.
For the dough:
314g flour, bread (100%)
6g yeast, instant (2%)
10g salt (3%)
Mix all together in a stand mixer bowl until combined.
250g water (80%)
Add water and mix until ingredients just come together in a shaggy mass, ensuring there are no dry patches left in the bottom of the bowl. Cover and let rest for 20 mins. After the resting period, mix on medium-low speed for 8 minutes (or knead for 10-12 mins if kneading by hand) Once the dough ball is smooth and elastic, place into a bowl and cover. Let rest for 30 mins, then perform a stretch and fold. Let rest again until the dough has roughly doubled in size, approximately 1-2 hours depending upon the temperature of your kitchen. You can place it in a warm place to accelerate the fermentation process if desired. While waiting for the dough to rise, you can prep the other components.
For the sauce:
1 x 400g can tomatoes
15ml olive oil
1 tsp dried oregano
¼ tsp garlic powder
½ tsp salt
Pinch of chili flakes
A few cracks of black pepper
Sugar, optional, as needed (if tomatoes are not fully ripe)
If using whole or chopped tomatoes, blend briefly with an immersion blender. Try not to blend too much; you want some texture, not a smooth puree. Cook at a simmer for 30 minutes until sauce is reduced and thick, but not too dry.
For the toppings:
350 cheese, grated
If you can get Wisconsin brick cheese, use it. If not, try a ½ and ½ combination of low moisture mozzarella and any mild, creamy variety, such as Monterrey jack, gouda, havarti, edam or colby.
Toppings of choice
Pepperoni is the classic topping and my clear favorite, but anything you want is fine, including no toppings. Be sparing. The dough/cheese/sauce ratios are key to a good finished product and overloading the pizza with toppings will throw off the cooking time and flavor profile.
For the pizza:
Preheat the oven to its highest temperature (when using your home oven). Use a setting that focuses on the bottom element and ideally the fan as well. You want lots of bottom heat and good airflow to get a crisp crust and browning on the top. Place one oven rack on the lowest level and another on the highest or second highest level.
Pour a tablespoon of oil in the pan. Spread evenly on the bottom and sides. Punch down the fully risen dough and form into a ball. Place the dough ball into the oiled pan. Oil your fingers. Press down on dough with fingers and start spreading it out. You won't be able to get it all the way to the edges yet; this is okay. Spread it as much as you can without tearing, then set aside for 10-15 minutes to allow the dough to relax. Return to dough and stretch it out again. It might reach the edges this time. If not, let it rest a little more and try again until the dough is fully pushed up around the sides and into the corners.
To top the pizza, start with the cheese. Spread it evenly all over the dough, pushing it gently up the sides and corners of the pan to ensure some will melt down the sides of the dough. Place your toppings evenly on top of the cheese. Spoon sauce in blobs all over for full coverage, but don't spread out in an even layer. You want dry patches to allow for steam to escape.
For the home oven: Bake for 10 mins on the lower rack. Take out and place on the higher rack, rotating the pan at the same time. Bake another 8-10 mins or until edges start to blacken slightly. If toppings have not reached the desired browning amount, you can broil (grill) the top for a minute or two.
For the wood-fired oven: Using a wood-fired oven is less precise, so some experimentation will be required to dial this in. Preheat the oven for at least an hour, but don’t get too hot. You want to be cooking with rising heat so that you have a bit more control. The deck temperature should be about 250°C (480°F) and the air temperature about 300°C (575°F). Try to maintain this throughout the cook. Either way, rotate the pan regularly to ensure even cooking. Expect a 15-20 minute total cooking time.
Once cooked, take out of the oven, let sit in the pan for 2-3 mins to let the toppings settle and firm up a bit, then slide out of the pan onto a cooling rack for a further 5-10 mins before slicing and eating.
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Good video! What type of bricks are those? Are they chimney bricks? The big flat pavers are made out of concrete and have rebar inside them?
A super boring video 12 minutes of my life wasted.
try going 1 brick level hight on the top level it might help with heat management
Borderline clickbait. This is acceptable for me.
Make square pizza Bingo 👍👍👍
You're saying "draw" but I believe the term is "draft" (or "draught" for our British viewers). A flue creates draft.
Sorry you talk alot and in the end you show us nothing.
Wagon wheels were environmentaly awesome too, but ill still take a rubber tire anyway. Things go out of date, that being said ill take your oven anyday.. 😂
First, concrete might have chemicals or some type of leeching of chemicals over time, would be a concern. A stone would be better. Pallet wood could contain chemicals from the cargo that was transported on it. So not a good choice for cooking at all... otherwise, pretty cool setup.
your comfortable taking the chance but, what about the people that might not want to? You promoted something that is harmful and you have a responsibility to inform your viewers.
Why are you talking allthrough the video? Do we need any explanation? Noooooo! Just be quiet and show the process! That is it. Or explain just a few things by a few sentences. O big brother advise!
Hmm, not sure I can quite convey all of the necessary things about this project in pictures alone. I do like a good 'shop sounds only' style video when it's appropriate though. I even made one: th-cam.com/video/3Ypl-BoIf0g/w-d-xo.htmlsi=zP8Zu9k4y22i-rNg
Can you bake bread in this ?
Indeed. I haven't yet but I know it's possible and I intend to do it one of these days. Let me know if you try it out.
@@maker_food I will ! :)
I successfully made a batch, thank you!!! How long does this keep in the fridge?
That's great! I hope it was tasty. My cheese only lasts 2-3 days since the milk is only treated with ultra-low pasteurization. Other types of milk may last longer. Thanks for watching.
I bought the 24 inch pavers from Home Depot that look similar to yours. We have used the pizza oven about 5 times now and we have cracks as well. I watched your video again and just realized that you said that your pavers are reinforced with metal! How did you discover you had reinforced pavers? The store didn't mention anything about ours. Very informative video btw! I bought kiln dried wood based on your video and we have had great results.
Glad to hear you tried it out. I kind of stumbled onto the reinforced pavers on Facebook Marketplace. I haven't seen a place that advertises them as of yet. You might just have to search Craigslist, Marketplace, etc and see if anyone is selling them. I want to investigate making my own as well as using a steel "harness" to suspend the pavers on, so that they won't fall even if they crack. I had thought that some of that steel diamond mesh might work well as a DIY solution. It may end up being easier just to make the paver out of refractory materials in the end. I hope you find a good solution. Let me know what you come up with if you do.
See a lot of this kind of oven in last couple of yrs and the comment section was brutal since you are cooking on a concrete/paver that isn't safe. I wonder if adding a pizza stone will help with some health issues. people also recommend fire bricks that able to withstand heat instead of using normal brick
Yes, a pizza stone on the deck is a great suggestion for those concerned about cooking directly on the concrete pavers. Firebricks is a good idea too. I'm going to upgrade the design to use them eventually.
So good!
I appreciate you watching!!
Great video
Thanks!
Awesome
😃
Not a bad design but for the same idea of DIY, I would recommend a Stu Silverstein style oven built with angle iron with the bricks suspended. You can spend a little more and use real firebricks for the floor. The firing design is a little different but I've had very good luck with it.
I love it. I'm working on a design that uses firebricks and I've thought that an angle iron harness might work perfectly. I'll research the Stu Silverstein oven; never heard of it before. I love how comments lead me to more knowledge. Thanks heaps!
Thank you!
You're very welcome!
I can share my ‘secret’ for awesome pizza dough… For 500g flour, which I find is enough for 3 pizzas, I use 400g ‘00’ flour and 100g rice flour. 2 tsp salt ~18g fresh yeast 1tsp malt extract (or just fine sugar) and 2 tbsp olive oil in 300g warm water mix in stand mixer for 8-10 mins, cover and prove in oiled bowl for 45 mins, divide and roll into balls, cover and 2nd raise for 20 mins while gas BBQ with pizza stones in heats up. Once oven to temp, press into shape, cover with toppings to taste and bake for 6-7 mins.
That's great. I'm curious about the rice flour. Is that to shorten the gluten in the 00 flour? I guess you get some great crunch on your crust from it too. I use rice flour for my fish batter because it crisps up so nicely.
@ yes, I think it does add a bit of crispyness👍🏻
The ratio of flue to opening should be in the region of 7:1.
Thanks so much Nigel. Great info to have!
nul!
Void!
Yeah …was thinking of building and fired oven for bread and pizza……in the mean time I got a pice of steel and put it on top of the grates in my gas bbq grill…..pre heat it up hot…..with a closed lid …it works great ….want some wood flavor add some wood chips for smoke…..guess cast iron pizza pan or griddle would also work well…..the steel plate was free.scrap piece……0$….good video…….use what you have or what is available……a Honda will get one there as fast as a Rolls Royce……
Excellent advice all around. I recently ate my first pizza cooked in a grill (wood-fired, not gas). It was so damned good. Gas would work great too with your wood-chip idea. I want to make a rocket-fueled barrel oven. As this is a closed system, I will need to add the smoke flavor back in using just this method. Love your DIY approach. Be creative out there people! Thanks for watching.
Be careful with chemicals in the cement paving stones, just check with manufacturer re heating
Always a good idea to cook safe out there folks.
I watched this video and it left me with a strange sense of contentment. I can't pinpoint the reason, but I'm glad I took the time.
Thank you. I appreciate you taking the time to watch.
Maybe I missed it, but what is your oven's surface temp at its cook-ready moment?
I aim for about 350C (660 F). If I get it above 400C I tend to get too much char.
Very clever. Thanks.
You're welcome.
Experiment, play around with your wood... LOL thanks will do that. haha
😜
“If you have ever played with Lego, which everyone can” warmed my heart more than this oven warmed that delicious looking crust
We're all builders!
There are square jars? 😮
I know. It defies reality! Can you ever live a "normal" life knowing what you know now?!
Do you have measurements mate? Id like to make one of my own 😛
I don't have them offhand and as I'm overseas at the moment, I can't find out exactly. But I think I can guess. I'd say the footprint of mine is about 700mm squared with about 500mm height.
Perfect video!
I'm honored you think so. I aim to please. Thanks for watching:-)
Pallets labeled HT are heat treated, and are safe to burn. Other pallets might be treated with chemicals or fungicide and should not be burnt.
Indeed. Great tip for you folks!
a lego set is more expensive than your pizza oven! :)
Haha, true!
One very pleasant talk to listen to ! A rare treat on TH-cam I'd say. Merci Monsieur !
De rien!
The first pizza I had were my mums, they were very similar. I prefer them to thin pizzas.
It's my favorite of the thicker style pizzas for sure!
Nice work. A thought, if you used double layers of slabs, they would get a more even heat, and keep the heat longer. And so less likely to crack
What a simple and elegant solution! I had never thought of that. It's brilliant. The only downsides I can see are the costs (minimal) and the extra pre-heat time (probably fairly minimal too). I think I have to experiment with this ASAP. Thanks for a great suggestion.
Hey man. Nice video. When it comes to evening out the audio volume, consider running a compressor over all the audio. It'll bring down the load parts and you can set the makeup gain to get everything nice and audible.
Thanks man. I've since learned to use this exact technique for my other videos. I need to improve my audio source as well. I just bought new microphones and I think they are worse 😥
Inner city renter here, I'm like totes jelly, drowning in my own saliva just watching this. Sigh, time to order Dominos.
Do you have a patio? i wonder if an Ooni Koda or the like would work. Assuming you've got ~ $500 to spare. But I'll be honest, I'm happy to eat Dominos when required. No shame in that at all!!
Renters rejoice! My landlord won't need to even know about this in my backyard as I can take it apart before an inspection, and rebuild it afterwards. Question though, if you only use it every few weeks, what do you do about the spiders? Are they just extra protein?
I haven't actually had any spiders that I am aware of. I'd say a few crispy ants and cockroaches have added a crunchy topping to my pizzas though!!
nice!
Thank you! Cheers!
cool idea
Thanks!
I know cost is a factor with this build. An upgrade might be to buy a decent Pizza Steel ($50-$60) to use instead of the slab in the mid section. It would accelerate the heating process.
Pizza steels are awesome! Try and find one made of cast iron.
Yes, that's a good solution. Just be careful with the heat. Baking steels dump their heat into the dough very quickly. If it's too hot to start with, it will burn the base straight away. Alex French Guy made a video about this a few years ago but it's been pulled down now.
Mine is just an old grill plate from a gas BBQ.
@@maker_food I wonder if you could put a thin layer of firebrick on top of it? I know they make some that are only about an inch thick.
Get yourself a pizza stone and put it on top of the paver. Good to go!
Indeed!
What a dickhead!😂
I aim to please!! 😂
Please wear shoes when handling bulding materials.
🐑. Yes, you are right. I haven't set a great example. Work safe out there people!
Surely the pavers will crack and disintegrate under that heat.
Yes, they will eventually. I've got reinforced pavers, but I want to explore other solutions for counteracting the brittleness of the masonry under heat.
Directly cooking on the paver is not a good idea. The pavers have chemicals in the cement that you wouldn’t want leeching in your food.
This may be true. But I'm comfortable taking my chances. We regularly cook on non-stick coated cookware that is known to be carcinogenic in some conditions. We can't escape the use of plastic in food production either, which we know has some health consequences. I think everyone has to decide for themselves where the line is.
I made one of these, I had a slab of granite for the bottom. It held up for a while until I had a super hot burn that shredded it. I also left a lip on the outlet and put another grill grate on it and use that to cook in a cast iron skillet. I think it's time to build another one
If my paver's weren't reinforced I think they would have collapsed by now too.