Detroit Style Pepperoni Pizza
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- เผยแพร่เมื่อ 14 มิ.ย. 2024
- Detroit Style Pizza might be Chef Tom's new favorite kind of pizza. Baked in a rectangular pan with the sauce on top and cheese that goes all the way along the edges, this pizza features two kinds of pepperoni as well as provolone, mozzarella and Monterey Jack cheese. With an unbeatable texture and mix of flavors, this is how you celebrate #NationalPizzaWeek
► FULL RECIPE: (www.atbbq.com/thesauce/detroi...)
RECIPE COOKED ON: (www.atbbq.com/grills-and-smok...)
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**PRODUCTS FEATURED **
ANTIMO CAPUTO "00" PIZZA FLOUR: bit.ly/3XaxT2k
JACOBSEN SALT CO. BLACK GARLIC SALT: bit.ly/3ExhcGv
SAICA SICILIAN EXTRA VIRGIN OLIVE OIL: bit.ly/3XeK0ew
LODGE BAKEWARE 9" X 13" CAST IRON CASSEROLE DISH: bit.ly/3Oa06CJ
LODGE 6-QUART ENAMELED CAST IRON DUTCH OVEN: bit.ly/3X1M4qK
CATTLEMAN'S GRILL ITALIANO SEASONING: bit.ly/3vNW3Vt
CIAO DOP CERTIFIED SAN MARZANO TOMATOES:
YODER SMOKERS WOOD FIRED OVEN: bit.ly/3eyRrMZ
ATBBQ PAN & JERKY RACK: bit.ly/3FtovPR
CATTLEMAN'S GRILL PIT FIRE HOT SAUCE: bit.ly/3OoA8M2
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00:00 Introduction of the recipe
00:53 Making the dough
03:50 Transfer the dough to let it rise
04:49 Move the dough to the pan
06:29 Make the red sauce
09:41 Put together the pizza
12:43 Move the pizza to the Wood-Fired Ove
14:09 Remove the pizza from the pan
15:06 Grab a taste
Detroit Style Pepperoni Pizza
![เกิดใหม่ทั้งทีก็เป็นสไลม์ไปซะแล้ว ซีซั่น 3 - ตอนที่ 59 [ซับไทย]](http://i.ytimg.com/vi/GmW4a8prWUQ/mqdefault.jpg)
OMG!! Great video. Chef Tom is my favorite and his channel is incredible. I have used so many of his recipes and they come out do good. His instructions are perfect, he makes me look good to my family and friends, they think I know what I’m doing 😂
😚😚😚😚😚😚😚))
Why ranch?? Fantastic alone!!!
@@kccarver21 What? Where did I mention Ranch?
Save the ranch for your salad… geez
@@jamesrose9742 good idea, thanks. I’ll keep that in mind since I never mentioned anything about ranch. 👍🏻
I was born a few houses away from Buddy's Pizza on Conant St. ... ground zero for the Detroit style pizza. At Buddy's they add two strips of sauce AFTER cooking. Makes a big difference because if the sauce isn't protected by the cheese, like in most other styles, you'll be eating twice-cooked sauce. Not many know this secret and I hope you give it a try.
The other solution to this is just NOT to cook the sauce before putting it on the pizza!! This is actually normal for most pizza places, most places maintain acidity of the sauce by making it from uncooked crushed canned tomatoes
Perfect explanation of the build. I made it in my cast iron skillet on the bbq for dinner, turned out absolutely perfect!! Definitely going to use this recipe from now on. Thank you so much my man!!
Never thought I’d tune into this channel for pizza but here I am loving it. My mouth is watering. Thank you Chef!
Wow! That's a wonderful compliment! We appreciate you being part of our community.
Duuude your recipes are BOMB!! I’ve recently found your channel and I’m loving it! Thanks for sharing!
That crust sounds and looks delicious!!!
Definitely agree with the texture of Detroit style pizza is sooo delicious! 👍🏾
Awesome job chef thanks for sharing this with me.
So many people don't even know about Detroit style! Thanks for spreading the goodness and agreed, Detroit style is best!
BBQ love from Sweden I didn’t know it was called Detroit style pizza pan pizza but this is the way I make pizza most of the time.
Excellent video. Thank you. Now I’ll be making it!
Chef Tom covers everything you want to eat its incredible!
Excellent video! I’ll have to try making this!
Just fantastic! Thanks for sharing!
Awesome video. Never been to Detroit and never had that kind of pizza but I am intrigued.
This is basically the kind of pizza I had growing up in Detroit. It’s a really good pizza!!
Except the sauce was never on top
@@keefedougherty4142 The sauce has always been on top haha Buddy's has always done that
@@alexandermartin9472 Its best when sauce is on top
@@keefedougherty4142 Buddy's has always done it on top. Others have not. Jet's I am talking to you. Both are great, it is the crust/crunch and lightness of the Detroit Sytle that makes it great but yes sause on top is the "original" way.
I have recently become a huge fan of Detroit style pizza. The crispy edges are game changers. Great Video!!
Corner pieces will be fought over!
Brilliant presentation of a classic
Detroit born and raised and you did our pizza justice. Everything looked spot on as far as I can tell. Little Caesars, Jets, Dominos, Hungry Howie's, Green Lantern, Happy's; Nobody tops Michigan pizza.
Awesome video as always Chef! And I’m digging the new thumbnails with you holding the food 👏👏👏
Awesome, we appreciate the feedback. Thanks for watching!
Being from Detroit I can say you did us proud
Love It Man! Cheerz From Detroit!! Long Live Buddy`s!
This may not be the only cooking show I watch, but it's definitely the only show I want to watch. Thanks for the hard work of making these videos.
I was looking for a cast iron video and this was just fantastic. Thank you chef. Flawless!!👍🏼🙏🏼
Thanks for the great compliment! Hope you give this recipe a try. Thanks for watching!
This and your red Bean and rice videos made a subcriber. looks amazing, sounds great too! nice crunch.
I will be trying this recipe
RIGHT ON MR. CHEF TOM ! LOOKS OUTSTANDING !
Reminds me when I was a kid on the Northside of Detroit in the 70's and 80's. Dad would cash his check from Dodge Trucks at Mr.C's pizza then we'd grab a box and head home for Friday Night Pizza with a bunch of 50 cent VHS tapes for the night from the local video store. I miss Detroit Style, but this gives me the inspiration to make it at home. Thanks Chef Tom!
Looks like you nailed it! This is on my list to do soon. 🍻
looks amazing my man! going to have to try this.
Dayummmmm!!! that looks so good, chef!
Nice job man. I sprung for the Lloyd's Pans and they really do the best job getting the dough, edges, and top cheese browning all across the finish line simultaneously without overcooking
Looks the part man. I like the easy steps you took. Nice.
Wow, I really want to try this
Lovely work
The attention to detail is just simply impeccable.
Morning Thomas, we really appreciate your comment! Thanks for watching!
That looks as good as Jets. That is high praise!
Liked the video very much. Thanks for sharing.
Can't wait to make this on my yoder oven too! Looks spectacular.
Thanks chef that was a teaching lesson
Wow, glad you enjoyed it. Stay tuned, lots of great recipes on the horizon.
Came out perfect. My best dough yet, thanks!
That is awesome to hear! Thanks for watching.
I just made this recipe and it was INCREDIBLE!!! I was able to get some Wisconsin Brick and it is a total game changer. LOVE the black garlic salt and the cattleman's Grill was amazing! Make this recipe and don't change anything it is perfect!!!!
Looks great Chef Tom! Respect!
Thanks Stephen, we appreciate your support!
Nice work Tom! No Brick cheese here in Vancouver but I use a creamy Havarti. Melts out wonderfully.
It ain't a party without havarti!
Looks amazing!
looks amazing!
You nailed it! Thanks for watching!
This Setup you have Filming is sooo nice Brother
Appreciate the great compliment and thanks for watching!
Detroit style pizza is the best
Growing up in Detroit my family always got the local Little Caesar's. Didn't even know about the Detroit pan style. Can't wait to try this recipe.
Yum! Must try.
Looks great😋
Gawd, looks so good!!
Thats look delicious 😋😋
You should give South Shore Bar Pizza from Massachusetts a try. Similar in that it's cooked in a pan and has the crusty edges (lacing as the locals call it.) Big difference is a heavy use of cheddar and sauce up to the edges to help with the char. Great content as always Chef Tom.
As a longtime Michigander, I definitely love this style[and the others as well] of pizza and you nailed it.
We always appreciate the support, especially coming from a local. Thanks for the comment and thanks for watching!
Currently my fav type of pizza to make at home! I typically simmer the sauce in a pan and add "two racing stripes" of to the pizza after it's baked in the oven
It is a great pizza for sure, appreciate the comment. Thanks for watching!
Detroit Style is the best! I grew up a few miles from the original Buddy's and from Loui's (one of Buddy's pizza cooks opened it) so it was plentiful in our household! Try this next time... The original style is to build the pizza but cook it without the sauce. That's right. :) When it comes out, spoon heated up sauce on afterwards in a couple of strips without covering the whole pizza with it.
Still dining at Loui's!
Seems like a whole can's worth of tomatoes is too much, is that right? How about the height of the base? I have a place nearby that does Detroit style but the base is easily twice as high compared to Chef Tom's. I'm not a fan of that much dough, so I wanted to know what was normal or authentic. Thanks!
@Steven D I make this also, and mine comes out the same thickness as Chef Tom's. I have seen other TH-camrs make this pizza as well and some of them use an excessive amount of dough. I'm not going to mention names, but one that I watched looked like a huge pizza bread lol. It honestly looked ridiculous.
Steven D, that sounds like a lot of dough. 3/4 to an inch thick is usually pretty good for what I've had over the years.
@@Oddzilla51 completely agree! just wanted to know what the norm was. thanks for the reply!
Dude do you have a restaurant that I can come eat at? Every single one of your videos makes me hungry and jealous at the same time! LOL
I'm a Michigander. This looks right on and looks delicious!
Im in for 3 slices and a pitcher,Man That Looks Delicious!!!
The way he described the pizza was pure art
Word AND Food artist! Thanks for watching!
👏👏
That pizza looks dope
Crunchy cheese crust, pepperoni and hot sauce 😍❤️🔥
Greetings from Jacksonville Florida USA. Fabulous recipe! I'm a subscriber now.
That's exciting, glad to have you on board!
this is so heaven
Now that is well put! Thanks for watching!
Chef Tom, love your channel! I have used many of your recipes from chicken to turkeys. I have many of your seasonings. I’ve lived in Michigan all my life and I live 4 miles from a buddies pizza which is considered the holy grail of detroit style pizza. Yours looked mouth watering. I have worked in 4 different pizzerias growing up. All have which made deep dish Detroit style. I make many Detroit style at home on my Kamado Joe, I just ordered a new black stone pizza oven to test the deep dish detroit style. Anyway, the cheese should be 75% Wisconsin brick and the other 25% mozzarella. We definitely use lots of olive oil, you are correct on that. Those small pepperoni are the key. Not hating just wanted to show you some love! Keep up the great videos! Much love from Michigan! 🍕
Hey Mike, thanks for the insights and keep them coming. Thanks for being a part of our community!
Looks great 👍🏻
Impressive especially how the Dough was made so quickly.
I’ve made this dough twice now, it is super simple and very easy to work with and taste amazing.
I absolutely LOVE your videos and have made several recipes, all delicious! One thing I’ve been trying to perfect over the years is pizza. One thing I learned along the way for better tasting pizza is to NOT cook the sauce. Can you tell me if there is a reason or benefit to cooking the sauce for this pizza or is it just a personal preference?
Well, there goes yet another resolution. Who am I kidding, had no chance of making it anyway. Great job Chef Tom!!!
We hear you! Our team has committed to cut our portions back by 5%! Thanks for watching!
You are killing me, I am on a diet and today I had pizza on the brain and little else. This looks really good!
Job well done!
Made two of these in the old school Pizza Hut pan pizza pans, Man it has to be the best homemade pizza I’ve ever made! Out standing recipe.
Thank you so much. Really glad to hear that you enjoyed the recipe!
That crunch yo. 🥰
To the taste test squad, it was perfect! Thanks for watching!
OMG I've never even heard of Detroit style pizza. And it turn out to be the pizza of my dreams. Thank you.
That is awesome! Thanks for watching!
16:36 - The 'cup of hot sauce' reveal had me talking to myself at my desk, "oh my gosh." I have to make this.
Chef Tom, brother, been waiting for you to do this one.
Now what I have been doing will be much better since I'll have your tips and techniques!
Wow you made this ez, great job 👏
It's really pretty simple! Thanks for watching!
Thanks for doing the hot sauce at the end 🫡👏. Great looking 🍕
It was a good touch. Thanks for watching!
Detroit style is the kind my mom always made ^.^, we lived in West Virginia
Dang this looks so good! I lost my job a few weeks ago and I haven’t eaten in a little over 2 days so I’ve been super hungry. I feel like I could taste this pizza
I hope you get something lined up soon. 🙏🏻
@@markopolo7487 same here brother, it’s been tough the last 2 weeks.
@@tytaylor7463 Well I will pray about it.
@@tytaylor7463Best of luck, hope you find something soon 🙏.
Looks great!
This one was taste tester approved. Thanks for watching!
Delicious!
Chef Tom, this is looking tasty! Quick question: I recently dropped and destroyed my induction cooker. I’m looking for a replacement, and I see you using that round one fairly often. What’s the brand, and do you recommend? Thanks a lot!
I maybe would have added just a smidge of heat to the sauce, but other than that, wow!!! That looks sooo good chef!
DUDE ! You went off and did the dang thang on this one ! Supreme execution start to finish 🔥 I yelled [ DO YOU WANT A CORNER OR A SIDE ] 🤣 what's the surface temperature inside the pizza oven attachment ( like with a py-rometer ) man my reverse seared skin on duck video turned out 🔥! Thanks brother
Automatic Sub for sure I'm literally drooling 🤤
Love it! This was a good one for sure. Welcome to the channel!
Another great video Chef Tom! Can you tell me what, if anything, I would change for making this in my Alfresco Pizza Oven? Thank you!
Great question! Honestly nothing, other than dialing your floor temp to ~ 500-degrees. Everything else can remain the same. Love to hear how your cook goes, drop us a note to info@atbbq.com. Thanks for watching!
Never had Detroit style, but I'm familiar with rectangular slices. In Italy there are places where they serve you pizzas baked on a rectangular sheet pan and the slices being almost square shaped. It's been over 30 years since I last had one...
Awesome job Chef......Gonna slide your recipe in front of mine for our next homemade pizza night, see what the fam thinks. Our sauces are very similiar.
2023 is the year of the detroit style pie
Sounds good to us. Thanks for watching!
Good Job Bro ! Hey what kind of knife is that , that you used to cut that pie !?
LOOKS BOMB
It was exceptional for sure. Thanks for watching!
Detroit Style is the best!
i wish i can taste the food you cook chef tom 🤤
Stop on by! Thanks for watching!
Looks good
It was a winner with our team for sure. Thanks for watching!
Oh boy that krispy black crusty edge is absolute 🔥🔥🔥
Creates a great bite. Thanks for watching!
I just ordered 4 pans from Detroit Pizza Co. Great company. Pans are preseasoned and ready to go. They cook a fabulous Detroit pie. Tom your recipe looks outstanding.
since it’s not a circle is it still a pie? cake? 😂
Are the pans made from stolen manhole covers?
That base looks like the Pizza Hut of old. Awesome
That's pretty insightful! Thanks for watching!
Great video! I have been making all different types of pizzas for a couple years now and my favorite is Detroit style! Good idea using bigger and thinner style pepperoni directly on the crust. I was using too many thick cut pepperoni and was causing a separation of the cheese and dough. So the pepperoni never had a chance to cook only to release the oils causing this separation. This is the first time this happened because I usually use thin pepperoni and thick sliced on the top. I also slice my brick cheese in 8 long slices and place at an angle toward the pan and cover the middle with provolone, and finish with mozzarella as you did! I used olive oil in my pan before, now using butter flavored crisco. The bottom of your pizza looked beautiful! I use those Lloyd metal pans for mine and also bake at 500° F. The only thing I do differently now is when it comes to the sauce, I don't add any sugar at all. I use one Tbsp tomato paste and 15-20 minutes of simmering brings out the tomatoes' natural sugars. I really liked the way that came out in that cast iron, I may want to purchase a square one now. I make all my deep dish pizzas in them at 450 for 45 minutes. Awesome stuff and thank you! You have yourself a new subscriber now!
@Garytman I noticed that you mentioned using Cisco, will that help with the sticking? I just followed this recipe and had major problems with pizza sticking to the bottom. Any suggestions would be appreciated
Hey sorry I just saw this! I stopped using crisco oil and now use avocado oil and generously grease those square pans! I also par bake my dough for 5 minutes before any toppings go on. I lightly separate the dough from the pan at this stage. This will ensure that after the pizza is done it will release from the sides way easier! I hope this helps you. If you are using cast iron and it is well seasoned, you will not have to worry about it sticking at all!