Hit me with your favorite brand of crushed tomatoes in the comments! I've also linked those Lloyd pans in the description in case you want to do a Detroit pizza yourself.
Cento is a “value” brand? There’s news to me (seriously; no sarcasm) but I’ve had great luck with all of their products and use them for my pasta sauce and pizza sauce.
Cento is a good brand. By the way, here’s a tip for everyone making pizza in a pan. Instead of oiling the pan, try spreading a very thin layer of lard. Vegetable shortening will work, but not as well. Now, lay your dough in the pan, spreading to the edges will be much easier. Cover, let rise and don’t touch the dough again. Dress your pizza, bake and enjoy. Works with any type pizza in a pan. The bottom and sides will be crispy beyond dreams of perfection. Take it from an old Italian who’s been making pizzas for over 50 years.
We fry fries in a type of lard sometimes and I find they crisp up at a lower temperature that way. It went out of style due to health concerns but they are still famous for taste. The fat is called Ossewit, "oxenwhite".
@@Iflie We've been told that butter is bad, found out it isn't, margarine is far worse. We've been told that canola oil is good, but it was originally developed in Canada as a commercial lubricant, wouldn't touch it. And they've told us lard is bad, but first, you don't use a ton of it and second, ask any grandmother who makes pies, good pies, she'll tell you there's no substitute for lard. My grandfather owned an Italian restaurant, he would always say, "Everything in moderation". He lived to be 92.
@@peterfusco5461 Yeah I now use real full fat butter and you don't need very much of it and tastier food means les cravings. I don't know how people can enjoy an egg fried in oil, you only need one egg if you fry it in real butter. Though I have read that american regular butter has a higher moisture content so I'm talking about european butter. If your food is not great you may try to eat more to get that fix.
@@curranmoschen7007 I’ve never used tallow, and I’m not sure why anyone would. It’s far more expensive, not sure if you would end up with a better product either. I stick to lard. As my grandfather used to say, “No breaka, no fixa.”
Best cooking videos on TH-cam, bar none. No brainless chatter, no rambling as though he'd started recording with no idea what he was going to say, no showing off. Every sentence has a purpose, and the editing is equally professional. Thank you TH-cam algorithm for bringing me here!
It speaks volumes to the quality of a recipe when you can mess up as many times as I did (literally gave up, ordered Dominoes, and tried again the next day) and STILL have a great pizza at the end 👌🏾
Hahaha me with my first Sicilian style. I messed up the biga so bad and it was like a floppy scab, 2nd day I made it better than the video I followed 😂
Invested in the pan you recommended and made the Detroit pizza. LOVED IT! So worth the investment. I've had pizza in Detroit and always enjoyed it, but this recipe is the best one I've ever had. Thanks so much!
I made this recipe for pan pizza, I used a 13 x 9 inch oxo pan, and used a baking stone. This pizza was so delicious! and the cheesy crust was perfect. I just used Kraft 5 cheese Italian cheese, with some mushrooms, onions, and black olives, and the sauce was a real winner. Thanks for this great recipe!
I'm from Detroit so I might be biased, but you just can't beat the crispy bottom and the caramelized cheese crust. Its definitely my favorite and I've been to all the major pizza states and had their styles.
I’m with you. It combines the best of several styles. My NYC born spouse loves her NY thin crust but the Det red top is her secret favorite. The Lloyds pans are the best. I have several and they work flawlessly.
@@rebeccamd7903 I feel you, I moved from Detroit to Portland a couple years ago and I don't think I had good pizza the whole time I was there. Long story short I moved back to Michigan.
Try spooning the warm sauce out of the frying pan, and onto the cooked pizza. That preserves the bright and fresh tomato flavour. Its also why some Detroit pizzas have the sauce on top.
Something you might want to try is to put two pizza stones in your oven, one two levels above another, and bake your pizza sitting on one stone but under the other one on the upper shelf. It promotes that baking crispiness on the top of the pizza and a better browning while cutting a little bit off of the cooking time.
@@henrykfrancala3333 My oven has five rack positions not counting the broiler. I place the lowest one on the second from the bottom, skip one, and place the next one in position two slots above the lower one so I have room for the pizza in the middle and room to move things around so it bakes kind of in the center of the oven surrounded by the stones. We did it in my mother's smaller oven by placing it on the lowest space and two spots above that and it worked just great! Just the right amount of char on the bottom and even bubbly meltiness on top! Hope that helps.
Wow thanks! I’m glad you are liking the videos. I hope youtube keeps serving our content to people who dig it like you! Thanks for taking the time to comment.
I replied above saying the same thing. I grew up going to Buddy's, Lois, Sheild's, and Cloverleaf. Question for you... what do they use to grease the pan with. Is it shortening or lard or something?
So I grew up in Toronto Canada and My mom always made this pizza when i was growing up although Detroit may have claimed this style as their own ( Which is cool) I believe it followed immigrants from Calabria Italy in the south like my ma. She is no longer with us and I am grateful now that I love cooking to learn this style. Thank you so much
I’ve made this recipe several times now - and it’s the best pizza I’ve ever had!!! I usually have to add about 30 ish more grams of bread flour though, otherwise the dough is too wet. Thank you for sharing this great recipe!!
Cento is good, been trying other brands recently but Cento is really easy to work with and they have crushed options with no added ingredients which is nice!
Born and raised in metro Detroit and you nailed this one! Looks just like buddy’s pizza! I also lived in Chicagoland for a year and enjoyed your thin crust Chicago style pizza video. One of the most under rated pizzas! I recently got into pizza making and your videos are great and super helpful. Keep them coming!
Omg. No he didn't. This would be a travesty to most of the pizza workers who helped make Detroit style pizza. I worked at Buddy's, Jet's, and Papa Romanos. Hell, I used to pick up laundry for the CEO of Papa's, Sam Asker, as a kid. I grew up making Detroit style in many diff pizzerias. This are like 10-15 things wrong here. For one, you do not knead the bread a second time before full proof. And it should never be that sticky. Also, you never cook your sauce. It is to be made cold. Also, extremely high heat. Like 700+. Tbf, it was a good try and I appreciate it. But I'm so sick of people claiming to know how it's made when they don't seem to have a clue.
Thanks, this video was useful for me and my experimentation. I do want to say, though, that your idea to shred the cheese so that it's lighter doesn't add up. If you're putting X grams of cheese on the pizza it's still going to weigh X grams no matter how you slice it.
Very similar to my recipe. I put pepperoni under the cheese and some for decoration on top. It’s important to get cheese against the sides of the tray so it crisps with the edges of the dough.
Tried this recipe last night for the first time and it came out AMAZING! This was the best pizza I’ve ever made (and possibly ever had). Definitely not as fast (or healthy?) as a Neapolitan style pizza, but it was worth the extra effort and time! The only thing I want to add is regarding the amount of sauce. I found that the recipe left me with exactly enough for two pizzas (and I didn’t go too crazy with sauce on these). Awesome recipe, thank you for posting!
Thanks for the recipe, Brian! I attempted this yesterday despite having a rather busy work schedule, so I had to rest the dough for a bit longer. I also had to use 8x8 and 9x13, the latter of which, the pizza got slightly deflated and could not reach the edge. *pouts * Still, it came out mostly good! (The crusts had a dry taste to them though) Despite being a supporting character so to speak, the sauce was AMAZING and honestly enhanced the taste with the sweet and spicy garlic taste! (I didn’t have dry basil or chili flakes, so I had to improvise) Lastly, since brick cheese was not available where I live, the cheese I used were a blend of Parmesan, low moisture mozzarella, Monterey Jack and Muenster cheeses, which were all really good! All in all, some helpful tips - I used a baking steel instead of a stone, so the cooking times were shorter. I’ll see about using 8x10 pans next time!
I've been experimenting. I find stone plus pan works well. Rack set low, stone preheated to 500F for at least 30 minutes, then pizza in pan baked at 18 min. How done the crust is on the bottom is the secret (and varies). If the pizza is overly floppy when I try to remove it from ban, back to oven for 2 minutes or so. Oh, and Muenster cheese has given me my best results. The dough just needs stretching, rest, stretch a bit more, rest, and eventually you get it to the edge and if you leave it long enough, it'll puff up in size. This pan works great ... www.amazon.com/dp/B01FY5PHIK?psc=1&ref=ppx_yo2ov_dt_b_product_details
Native Detroit and Detroit-style pizza enthusiast here. You did a great job, Bri. I was especially excited by how far you baked it, that’s something authentic doneness. Thanks for repping my childhood favorite properly.
Dude. No. No he did not. This is a disgrace. I grew up on Buddy's and worked at Detroit style and Jets for almost 2 decades. There is so much wrong here it hurts.
@@pezboy715 sure. I have never heard of a Detroit style dough needing a second kneading. It comes out the Hobart, balled, proofs some in a warm room, pressed, proofs a little more, then pressed to the edges, then proofed, then cooled. Zero kneading after first mix. And those 3 proofing periods are very short. Like 15-30 mins in a warm kitchen. Also, no pizza sauce that I have ever seen or heard of is cooked or heated before hand. Especially Detroit style. It is always made cold from just paste and mashed and/or crushed tomatoes. And many times mixed cold by hand(literally your arm, but that's just a silly tradition). The temp is wrong. It should be 700+ degrees. These are just a couple of the top of my head. I didn't rewatch the video before responding so I may be remembering wrong, but there were a few others that are off.
@@JohnBender1313 Thanks for the thorough reply, always cool to learn more from someone in the know. My only disagreement would be the temp because it’s just not achievable in the vast majority of home kitchens, so you do what you can. The lack of cooking on the sauce is very interesting, I did not know that.
@@pezboy715 for sure. Glad we can be civil here. But the temp of the oven is actually one of the most important things. You can make sauce and dough any way you like but you can't exactly cook a pizza without heat. In this case, the pizza is put into pans, the dough is thick, and you top it before any precook. It is extremely hard to cook the dough in the pan with oil while also heating the top without burning the cheese and toppings. Which is why 6 mins in a 700 degree oven works well. It basically fries the dough in the pan and give it the crunch without over cooking the top cheese and toppings. Tbh, most of Detroit style is preference. But I would say it is impossible to recreate the crust without that high heat.
Born and raised in The D and have eaten the pizza my whole life. Have to say, looked pretty legit when you lifted and showed the bottom. You were spot on with the Wisconsin Brick Cheese...seems like a lot of other TH-cam chefs ignore that component (most likely out of laziness). As far as the flour is concerned...I'm pretty sure they use OO flour for the dough because even though the dough is thick it is not "airy" or light in texture but rather dense and heavy. But I could be wrong. Lastly, the correct pan to use is a Blue Steel pan but they are nearly impossible to find, but it looks like what you used worked perfectly.
Or they just can't get wisconsin brick cheese where they are. I know I can't around where I am. Nor do I really want to go through the trouble of ordering it through amazon. There are other brick cheeses around. But not always the same fat content.
Start with tomato paste thinned out with sugar water with oregano and garlic powder. Little bit of olive oil and salt/pepper. Makes a sweet thick sauce that is addictive.
Never added Sugar to our sauce at our Chicagoland pizzaria. Yes, working with tomato paste is good after cooking it down. Those diced tomatoes make it another topping, if you want a really super pizza!
Good evening, I'm from Brazil and I made your Detroit-style pizza recipe, it was very good, I'm going to redo it next Sunday to watch the Super Bowl, thanks for the recipe
Can't tell you how much I love the level of detail on your videos! Today I'm trying the NYC pizza recipe been doing it step by step, this one comes next definitely.
I'm from Detroit. Pepperoni goes UNDER the cheese. People who can't find brick cheese in their area can use half-and-half cheddar (preferably white) and either Monterey Jack or low-moisture mozzarella.
This is an older video but just wanted to say thanks for putting me onto the pizza stone to help fry the bottom. I was struggling to figure out what I was doing wrong and trying everything from par-baking to even trying to form the pizza in hot oil (DO NOT TRY THIS, I HAVE ZERO IDEA WHY I THOUGHT THIS MIGHT BE A GOOD IDEA).
I make a LOT of pizza. Mostly Neapolitan style. I grow and bottle my own San Marzano tomatoes for pizza. But when I run out of those, I always buy Cento brand San Marzano tomatoes and crush them myself. They are really good. Making this Detroit style tonight. Thanks for the video!
I know you recommended bread flour here, but I've been making a lot of pan pizza recently using all purpose, and it is just as airy if left alone to proof long enough. So, for those of us not keeping bread flour in the pantry, all purpose can still be used! (I've honestly not seen the toppings I use sink into the dough)
Yes, finally a chef that actually puts the time and effort to do the sauce right. Undoubtably, to me, it makes a huge difference. You could use honey over sugar, but really theres little to none difference in taste. Now, I'd recommend as a pizza lover, to try 300g of heavenly fried minced meat (added garlic, salt and piri piri) before the layer of cheese. Then, before the tomatosauce, add your sprinkle of parmesan. It preserves the taste way better, in my humble opinion. Then a secret ingredience, a sprinkle of grated cheddar. On top of the pepperoni, sprinkle half a chopped onion. Sprinkle sugar or some honey on top of the chopped onion, for balance. Finish it off with a sprinkle of crushed seasalt, oregano, basilikum and olive oil. My guess is, you'll never going to look back. As a second option on the nmbr 2 pizza, I'd really, really recommend a whole different style pizza. Swap the tomatosauce with a good 95 gr (half a glass) of pesto Barilla Genovese. Add cheese, parmesan, then pesto. Swap peperoni with chicken breast in pieces. I'd recommend, marinade them in three table spoons of Blue Dragon Oyster and spring onion wok sauce. Then sprinkle a modest amount of sliced banana shallot onion, mix of chopped green and red paprika and champignon. A bit chrushed seasalt and oliveoil on top. Taste heavenly, I might add.
Greatly enjoyed this one, had a fluid pace and quintessential B-Boy funkmaster tone. Always love the quiet yet confident appearances from the Mrs. too! Hooked on your videos, have really been a mood lifter and skill educator in a constantly challenging 2020. Much love from Louisiana
@@BrianLagerstrom absolutely. Haha if someone asked me what I want for Christmas atm, it'd be to fund a Weeds & Sardines episode on something cool. Hehe. So who knows, maybe I'll be in touch in 2021. Regardless, keep rocking, both of y'all! Happy holidays :) PS you rep the midwest pizza styles so well, d00d. They are especially comforting & delicious in 2020
@highlander2000 😚 that's kind of you. Happy Holidays to you!! We're hoping to do a livestream on 12/24 sometime in the morning so look out for that if you're free.
Love your suggestions for substitutions and not giving up if we do not have a certain equipment. It speaks of two things... 1. You believe in your recipe that you want more people to enjoy them 2. Spirit of inclusiveness and belongingness. Looking forward to your new brand, Brian Lagerstrom. Your surname might say you are a lager but having 100k subscribers make you a heavyweight👍.
Just made this tonight. Bought the Loyds pan a while ago. Until now only used it to make lasagna. Changed it up sauce first then cheese then pepperoni, sausage, mushrooms, peppers and on. Came out perfectly.
Try this: Pepperoni on top and *under* the cheese. The top ones will get nice and crispy, but the bottoms ones will do a better job of retaining their flavor.
Just made this. Turned out awesome. I did buy the Lloyds pans. Getting the dough to push to the edges is difficult especially in the 10” x 14” pan. Just get it as close as you can in the corners and it will expand to corners when cooking. I had a pizza steel on bottom rack, cooked at 500. I put delux toppings on one. It is harder to get lots of areas of brown cheese on to the more toppings you add. Crust was crispy and golden on bottom just like in the video. Delux was really good.
Great job Brian on the recipes and instructions you provide! You've helped me recreate some great meals from my travels to Chicagoland and Detroit. The Chicago style Italian Beef and Detroit pizza tutorials were both great! Never thought I would make hoagie rolls from scratch and they did not disappoint. Next up, Beef on Weck!
Hi, Brian. I just came across your video, searching for a specific Detroit style pizza. Lol yes, there are different ones. Now, I'm not certain, but by the LOOKS your crust is the first I have seen that exactly like Jet's pizza. If my husband will get the ingredients, this will be our lunch/dinner. Should this be the one, it will be our Christmas dinner. Reason being, my mom loved Jet's pizza and we lost her last New Years Eve. I will check back. Oh, I have been eating Jet's pizza since they opened in 1978.
just found you and binge watched all of your pizza videos... two video ideas for you... 1 - stuffed crust pizza... and 2 - cheesy garlic bread... keep the videos coming... hugs from dallas...
I spent 2 weeks researching pizza while down with covid, most Italians swear by the whole San marzano tomatoes. The real ones grown at the base of MT.Vesuvius (spelling?) the real ones are a product of Italy, most state San Marzano style, I think Cento is canned in jersey, I can't tell the difference🙄
I was born and raised in the Detroit area suburbs. I don't remember a lot of places serving a "Detroit-Style," pizza. I think because my father order from Little Caesars, a Detroit fixture founded in Detroit in the year 1959, 2 years after I was born. I even remember 1960's pitcher Denny McLain appearing at out local Little Caesars as a promotion. This must have been in the late 60's. Between my daughter in Chicago, me in Tampa, and my son in Austin, I can't say I have a favorite style of pizza. I have a brother in the middle of nowhere Indiana who lives near another middle of nowhere location of Goshen that has "Venturi" pizza restaurant. They have a domed brick oven certified from Italy and serve some of the best Neapolitan style pizza with fresh handmade mozzarella. While visiting my son in Austin he took me to Via313 Pizza. Two brother from Detroit with a love for Pizza opened the place. This is a taste treat with all the things one loves about Detroits style. My love for Detroit style was kindled with the crispy edges, light tomato sauce, and fried bread like texture. It's one of my favorite go-to, made-at-home pizzas.
If you have time and interest look up The Detroit Style Pizza Company’s video on how to make Detroit style pizza. The guy who made the video just passed away but he was a master at making Detroit style pizza. They also have premade dough for sale, pans, etc......
I have two of their pans. If you buy theirs, they are the same steel pans buddy's started using. Do Not get them wet, they will rust. I scrape and season after each use. Wipe it with a lightly oiled paper towel and bake in a 350° oven for about a an hour then let it cool in the oven. Basically, treat it like cast iron.
At about the 6:00 mark when "flip out the dough" was said, even though I heard flip out, somehow my brain turned it into "flip off the dough". That alone made me laugh for a second, and I had to say it here.
I always use cubed cheese and start lining the edges of the pan to make sure that enough melted cheese runs down the edge of the crust. I guess you could use shredded for the middle. Most of the pep should go under the cheese.
My first recipe of yours I've tried... finally after watching endless others. A+! I should have baked it a bit longer, more like 18-20 minutes but it was so stinkin' good. That dough is a winner especially for how easy it was to put together! You've moved up to my Top 3 TH-cam chefs with Joshua Weissmann and Ethan Chlebowski. Can't wait to try the next!
@@ExpandDong420 Well, I don't mean to hate on the poor guy but there are just so many great creators out there who don't treat their content like a circus act. I love the dudes food but damn! It's a chore to sit through. Sometimes Adam tries too hard to be opinionated but it's bearable at least. Guys like Brian, Ethan Chlebowski, & Helen Rennie though I could listen to all day.
Will try this, I'm from the UK and been craving Detroit since I last went to the US, most other recipes call for days of dough time, which yeah is nice but we all lead busy lives! This is something I can do on a Saturday :)
DiGiorno Detroit style pizza. Remove from freezer and let thaw for an hour. Take it out of the baking container it comes with and place on a non-stick pizza pan. Bake at 380⁰ till cheese slightly browned around the sides. Much easier. 😅
I work at one of the best Detroit Pizza places in the US. We use raw sauce. Don't even put it on until after the pizza is cooked. Neat to see it done differently!
This started in auto factories in Detroit. There is a company called "Detroit Style Pizza" on the East side of Detroit in Roseville, MI. I urge everyone to check it out that can.
Just got the 11x14 pan. Channeling my inner Jet’s tomorrow. Crazy that the rest of the country doesn’t have access to the best pizza. Talking to you, Chicago. Go Blue
You are so entertaining you should have millions of viewers come on People have you not been fed and entertained? This guy is amazing just wish I could have a slice of that pizza!
Thanks again for an awsome presentation and recipe. I will make it when my Brick cheese arrives in a few days. Could I prepare the dough beforehand and stick it in the refrigerator overnight?
From North Eastern Oklahoma, 35 or miles South of Tulsa... Nothing better than Pizza Hut deep dish pizza.... It's the best deep pan pizza... Thanks for mentioning Pizza Hut
Hit me with your favorite brand of crushed tomatoes in the comments! I've also linked those Lloyd pans in the description in case you want to do a Detroit pizza yourself.
I use the Cento San Marzano. I don’t know if they are real San Marz. Probably not, but I like them.
Cento is a “value” brand? There’s news to me (seriously; no sarcasm) but I’ve had great luck with all of their products and use them for my pasta sauce and pizza sauce.
Tuttorosso. Hands down.
Have you tried the sauce with out the tomato paste? Just simmer a bit longer for additional thickness.
Heard that. I haven’t tried. I like the intensity of the Tom paste but I’m up for whatever Rob.
Cento is a good brand. By the way, here’s a tip for everyone making pizza in a pan. Instead of oiling the pan, try spreading a very thin layer of lard. Vegetable shortening will work, but not as well. Now, lay your dough in the pan, spreading to the edges will be much easier. Cover, let rise and don’t touch the dough again. Dress your pizza, bake and enjoy. Works with any type pizza in a pan. The bottom and sides will be crispy beyond dreams of perfection. Take it from an old Italian who’s been making pizzas for over 50 years.
We fry fries in a type of lard sometimes and I find they crisp up at a lower temperature that way. It went out of style due to health concerns but they are still famous for taste. The fat is called Ossewit, "oxenwhite".
@@Iflie We've been told that butter is bad, found out it isn't, margarine is far worse. We've been told that canola oil is good, but it was originally developed in Canada as a commercial lubricant, wouldn't touch it. And they've told us lard is bad, but first, you don't use a ton of it and second, ask any grandmother who makes pies, good pies, she'll tell you there's no substitute for lard. My grandfather owned an Italian restaurant, he would always say, "Everything in moderation". He lived to be 92.
@@peterfusco5461 Yeah I now use real full fat butter and you don't need very much of it and tastier food means les cravings. I don't know how people can enjoy an egg fried in oil, you only need one egg if you fry it in real butter. Though I have read that american regular butter has a higher moisture content so I'm talking about european butter.
If your food is not great you may try to eat more to get that fix.
Would tallow work?
@@curranmoschen7007 I’ve never used tallow, and I’m not sure why anyone would. It’s far more expensive, not sure if you would end up with a better product either. I stick to lard. As my grandfather used to say, “No breaka, no fixa.”
Best cooking videos on TH-cam, bar none. No brainless chatter, no rambling as though he'd started recording with no idea what he was going to say, no showing off. Every sentence has a purpose, and the editing is equally professional. Thank you TH-cam algorithm for bringing me here!
Thank you Rabbit Scribe for being here.
It speaks volumes to the quality of a recipe when you can mess up as many times as I did (literally gave up, ordered Dominoes, and tried again the next day) and STILL have a great pizza at the end 👌🏾
Hahaha me with my first Sicilian style. I messed up the biga so bad and it was like a floppy scab, 2nd day I made it better than the video I followed 😂
Invested in the pan you recommended and made the Detroit pizza. LOVED IT! So worth the investment. I've had pizza in Detroit and always enjoyed it, but this recipe is the best one I've ever had. Thanks so much!
Thanks for watching!
We don’t Mess around in Detroit!
Louie’s pizza in Detroit is The Best… they grease pans with bacon grease. You can’t touch that!❤
I made this recipe for pan pizza, I used a 13 x 9 inch oxo pan, and used a baking stone. This pizza was so delicious! and the cheesy crust was perfect. I just used Kraft 5 cheese Italian cheese, with some mushrooms, onions, and black olives, and the sauce was a real winner. Thanks for this great recipe!
Homemade sauce is a game changer.
I make a big batch every year and can it so I can always grab one out of the pantry.
I'm using the same pan size, did u have to increase the dough recipe for pan or no??
I'm from Detroit so I might be biased, but you just can't beat the crispy bottom and the caramelized cheese crust. Its definitely my favorite and I've been to all the major pizza states and had their styles.
✌️🤙🏻
I’m from Detroit and living in California currently. I’m dying for some hometown Detroit style pizza. Guess it’s time to get cooking! 😋
I’m with you. It combines the best of several styles. My NYC born spouse loves her NY thin crust but the Det red top is her secret favorite. The Lloyds pans are the best. I have several and they work flawlessly.
@@rebeccamd7903 I feel you, I moved from Detroit to Portland a couple years ago and I don't think I had good pizza the whole time I was there.
Long story short I moved back to Michigan.
No bias at all. I'm from New England and i think Detroit pizza is the standard for awesomeness in pizza!
I just made it and it is seriously one the best pizzas I’ve ever made. The pan is seriously key. Can’t wait to make it again.
Congrats on the growth , 3,000 in 9 months is very impressive, plus your video quality is amazing. I hope your channel blows up.
Thanks very much, I hope so too. Thanks for watching.
You truly have a big heart, Rob. I've always said that.
@@BrianLagerstrom Oh my gosh you did blow up, your quality and work shows and I’m glad you are successful. Congrats!!
Try spooning the warm sauce out of the frying pan, and onto the cooked pizza. That preserves the bright and fresh tomato flavour. Its also why some Detroit pizzas have the sauce on top.
yep, sauce after bake!
Na, sauce gets cooked on the pizza. That's how its done in Detroit metro.
Something you might want to try is to put two pizza stones in your oven, one two levels above another, and bake your pizza sitting on one stone but under the other one on the upper shelf. It promotes that baking crispiness on the top of the pizza and a better browning while cutting a little bit off of the cooking time.
Sounds like a very good idea. How low do you place the lower rack and how much space do you allow between the two of them? Thank you.
@@henrykfrancala3333 My oven has five rack positions not counting the broiler. I place the lowest one on the second from the bottom, skip one, and place the next one in position two slots above the lower one so I have room for the pizza in the middle and room to move things around so it bakes kind of in the center of the oven surrounded by the stones. We did it in my mother's smaller oven by placing it on the lowest space and two spots above that and it worked just great! Just the right amount of char on the bottom and even bubbly meltiness on top! Hope that helps.
I make this every week. It’s the best, everyone loves it. The way you explain things is awesome and all your videos I plan on making. Thanks
I just came across your channel last night and have been binge watching episodes. How the hell do you only have 3k subs? Your videos are outstanding!
Wow thanks! I’m glad you are liking the videos. I hope youtube keeps serving our content to people who dig it like you! Thanks for taking the time to comment.
Was watching this again and got a good smile out of this comment!
More like 400k now :D
More than 550K now.
Let's keep this comment going, people.
586k now! In a year?!
I made this last night for dinner and it was absolutely phenomenal! Thank you for this recipe! I will definitely do it again!
Love the tone of your video, your little gist of humor. I’m plant based and I still get a kick out of watching these
Glad you enjoy it! Thanks for being here.
Never give up, you can be more than plant based if you want.
@@danielruder8778 Don’t need it tho. Got less death on my plate and on my conscience.
As someone who worked at buddy’s pizza that makes Detroit style pizza you did everything right but we would add the peps first then cheese then sauce
I replied above saying the same thing. I grew up going to Buddy's, Lois, Sheild's, and Cloverleaf. Question for you... what do they use to grease the pan with. Is it shortening or lard or something?
So I grew up in Toronto Canada and My mom always made this pizza when i was growing up although Detroit may have claimed this style as their own ( Which is cool) I believe it followed immigrants from Calabria Italy in the south like my ma. She is no longer with us and I am grateful now that I love cooking to learn this style. Thank you so much
I’ve made this recipe several times now - and it’s the best pizza I’ve ever had!!! I usually have to add about 30 ish more grams of bread flour though, otherwise the dough is too wet. Thank you for sharing this great recipe!!
I also added about 2 tablespoons of olive oil directly to the dough during the kneading process to make it a bit more focaccia-like.
Made this last night and it was incredible and easy. I have never made my own sauce or my own dough before, so much of this was new to me. Thank you!
Oh, and I used Hunt's tomatoes and paste
Cento is good, been trying other brands recently but Cento is really easy to work with and they have crushed options with no added ingredients which is nice!
Born and raised in metro Detroit and you nailed this one! Looks just like buddy’s pizza! I also lived in Chicagoland for a year and enjoyed your thin crust Chicago style pizza video. One of the most under rated pizzas! I recently got into pizza making and your videos are great and super helpful. Keep them coming!
Thanks for watching! Detroit and Chicago have very underrated styles!
Omg. No he didn't. This would be a travesty to most of the pizza workers who helped make Detroit style pizza. I worked at Buddy's, Jet's, and Papa Romanos. Hell, I used to pick up laundry for the CEO of Papa's, Sam Asker, as a kid. I grew up making Detroit style in many diff pizzerias. This are like 10-15 things wrong here. For one, you do not knead the bread a second time before full proof. And it should never be that sticky. Also, you never cook your sauce. It is to be made cold. Also, extremely high heat. Like 700+.
Tbf, it was a good try and I appreciate it. But I'm so sick of people claiming to know how it's made when they don't seem to have a clue.
@@JohnBender1313 Cold sauce sucks, tradition isn't always a good thing.
Thanks, this video was useful for me and my experimentation. I do want to say, though, that your idea to shred the cheese so that it's lighter doesn't add up. If you're putting X grams of cheese on the pizza it's still going to weigh X grams no matter how you slice it.
Very similar to my recipe. I put pepperoni under the cheese and some for decoration on top. It’s important to get cheese against the sides of the tray so it crisps with the edges of the dough.
Tried this recipe last night for the first time and it came out AMAZING! This was the best pizza I’ve ever made (and possibly ever had). Definitely not as fast (or healthy?) as a Neapolitan style pizza, but it was worth the extra effort and time!
The only thing I want to add is regarding the amount of sauce. I found that the recipe left me with exactly enough for two pizzas (and I didn’t go too crazy with sauce on these).
Awesome recipe, thank you for posting!
Thanks for the feedback and thanks for making!
Thanks for the recipe, Brian!
I attempted this yesterday despite having a rather busy work schedule, so I had to rest the dough for a bit longer. I also had to use 8x8 and 9x13, the latter of which, the pizza got slightly deflated and could not reach the edge. *pouts * Still, it came out mostly good! (The crusts had a dry taste to them though)
Despite being a supporting character so to speak, the sauce was AMAZING and honestly enhanced the taste with the sweet and spicy garlic taste! (I didn’t have dry basil or chili flakes, so I had to improvise)
Lastly, since brick cheese was not available where I live, the cheese I used were a blend of Parmesan, low moisture mozzarella, Monterey Jack and Muenster cheeses, which were all really good!
All in all, some helpful tips - I used a baking steel instead of a stone, so the cooking times were shorter. I’ll see about using 8x10 pans next time!
I've been experimenting. I find stone plus pan works well. Rack set low, stone preheated to 500F for at least 30 minutes, then pizza in pan baked at 18 min. How done the crust is on the bottom is the secret (and varies). If the pizza is overly floppy when I try to remove it from ban, back to oven for 2 minutes or so. Oh, and Muenster cheese has given me my best results.
The dough just needs stretching, rest, stretch a bit more, rest, and eventually you get it to the edge and if you leave it long enough, it'll puff up in size.
This pan works great ... www.amazon.com/dp/B01FY5PHIK?psc=1&ref=ppx_yo2ov_dt_b_product_details
Native Detroit and Detroit-style pizza enthusiast here. You did a great job, Bri. I was especially excited by how far you baked it, that’s something authentic doneness. Thanks for repping my childhood favorite properly.
Dude. No. No he did not. This is a disgrace. I grew up on Buddy's and worked at Detroit style and Jets for almost 2 decades. There is so much wrong here it hurts.
@@JohnBender1313 care to elaborate?
@@pezboy715 sure. I have never heard of a Detroit style dough needing a second kneading. It comes out the Hobart, balled, proofs some in a warm room, pressed, proofs a little more, then pressed to the edges, then proofed, then cooled. Zero kneading after first mix. And those 3 proofing periods are very short. Like 15-30 mins in a warm kitchen. Also, no pizza sauce that I have ever seen or heard of is cooked or heated before hand. Especially Detroit style. It is always made cold from just paste and mashed and/or crushed tomatoes. And many times mixed cold by hand(literally your arm, but that's just a silly tradition). The temp is wrong. It should be 700+ degrees. These are just a couple of the top of my head. I didn't rewatch the video before responding so I may be remembering wrong, but there were a few others that are off.
@@JohnBender1313 Thanks for the thorough reply, always cool to learn more from someone in the know. My only disagreement would be the temp because it’s just not achievable in the vast majority of home kitchens, so you do what you can. The lack of cooking on the sauce is very interesting, I did not know that.
@@pezboy715 for sure. Glad we can be civil here. But the temp of the oven is actually one of the most important things. You can make sauce and dough any way you like but you can't exactly cook a pizza without heat. In this case, the pizza is put into pans, the dough is thick, and you top it before any precook. It is extremely hard to cook the dough in the pan with oil while also heating the top without burning the cheese and toppings. Which is why 6 mins in a 700 degree oven works well. It basically fries the dough in the pan and give it the crunch without over cooking the top cheese and toppings.
Tbh, most of Detroit style is preference. But I would say it is impossible to recreate the crust without that high heat.
Born and raised in The D and have eaten the pizza my whole life. Have to say, looked pretty legit when you lifted and showed the bottom. You were spot on with the Wisconsin Brick Cheese...seems like a lot of other TH-cam chefs ignore that component (most likely out of laziness). As far as the flour is concerned...I'm pretty sure they use OO flour for the dough because even though the dough is thick it is not "airy" or light in texture but rather dense and heavy. But I could be wrong. Lastly, the correct pan to use is a Blue Steel pan but they are nearly impossible to find, but it looks like what you used worked perfectly.
Or they just can't get wisconsin brick cheese where they are. I know I can't around where I am. Nor do I really want to go through the trouble of ordering it through amazon. There are other brick cheeses around. But not always the same fat content.
ohhhhh no. why do people forget about the cheese? ;)
9:48 The celebration dance is a sign that this pizza was really good and he was proud of it.
Start with tomato paste thinned out with sugar water with oregano and garlic powder. Little bit of olive oil and salt/pepper. Makes a sweet thick sauce that is addictive.
Thanks for the info!
Never added Sugar to our sauce at our Chicagoland pizzaria.
Yes, working with tomato paste is good after cooking it down. Those diced tomatoes make it another topping, if you want a really super pizza!
Good evening, I'm from Brazil and I made your Detroit-style pizza recipe, it was very good, I'm going to redo it next Sunday to watch the Super Bowl, thanks for the recipe
Cento is my favorite brand. Their whole plum tomatoes are my go to.
Cento turned out pretty great. I’ve used the tomato paste for years but never took the crushed or whole peeled seriously till now.
Yeah - hardly a value brand - this kid is clueless.
I like pomi-imported from Italy in little cartons
Hi Bri, this is a winner. I made this pizza tonight and it is unbelievably tasty. I can't believe I made pizza! Thanks.
Can't tell you how much I love the level of detail on your videos!
Today I'm trying the NYC pizza recipe been doing it step by step, this one comes next definitely.
I'm from Detroit. Pepperoni goes UNDER the cheese. People who can't find brick cheese in their area can use half-and-half cheddar (preferably white) and either Monterey Jack or low-moisture mozzarella.
I'm a Michigander and a Detroit style consumer, and I have not once ever seen the pepperoni go under the cheese...
Your video quality reminds me of Binging with Babish; here's hoping that your channel grows as much as his has!
thanks. i hope you're right!
Nah! Bri-boy seems more like the kind of guy I’d Iike to be friends with!
This is an older video but just wanted to say thanks for putting me onto the pizza stone to help fry the bottom. I was struggling to figure out what I was doing wrong and trying everything from par-baking to even trying to form the pizza in hot oil (DO NOT TRY THIS, I HAVE ZERO IDEA WHY I THOUGHT THIS MIGHT BE A GOOD IDEA).
Glad you found the vid. Thanks for the comment
I make a LOT of pizza. Mostly Neapolitan style. I grow and bottle my own San Marzano tomatoes for pizza. But when I run out of those, I always buy Cento brand San Marzano tomatoes and crush them myself. They are really good. Making this Detroit style tonight. Thanks for the video!
I know you recommended bread flour here, but I've been making a lot of pan pizza recently using all purpose, and it is just as airy if left alone to proof long enough. So, for those of us not keeping bread flour in the pantry, all purpose can still be used! (I've honestly not seen the toppings I use sink into the dough)
I've made this 3 times now and love it every time.
Dude, I love your style of video! Fast and quick and no-nonsense. Keep it up.
Yes, finally a chef that actually puts the time and effort to do the sauce right. Undoubtably, to me, it makes a huge difference. You could use honey over sugar, but really theres little to none difference in taste. Now, I'd recommend as a pizza lover, to try 300g of heavenly fried minced meat (added garlic, salt and piri piri) before the layer of cheese. Then, before the tomatosauce, add your sprinkle of parmesan. It preserves the taste way better, in my humble opinion. Then a secret ingredience, a sprinkle of grated cheddar. On top of the pepperoni, sprinkle half a chopped onion. Sprinkle sugar or some honey on top of the chopped onion, for balance. Finish it off with a sprinkle of crushed seasalt, oregano, basilikum and olive oil. My guess is, you'll never going to look back. As a second option on the nmbr 2 pizza, I'd really, really recommend a whole different style pizza. Swap the tomatosauce with a good 95 gr (half a glass) of pesto Barilla Genovese. Add cheese, parmesan, then pesto. Swap peperoni with chicken breast in pieces. I'd recommend, marinade them in three table spoons of Blue Dragon Oyster and spring onion wok sauce. Then sprinkle a modest amount of sliced banana shallot onion, mix of chopped green and red paprika and champignon. A bit chrushed seasalt and oliveoil on top. Taste heavenly, I might add.
Greatly enjoyed this one, had a fluid pace and quintessential B-Boy funkmaster tone. Always love the quiet yet confident appearances from the Mrs. too! Hooked on your videos, have really been a mood lifter and skill educator in a constantly challenging 2020. Much love from Louisiana
Your comments are always the best. Glad the videos have brightened this dump of a year for you. Thanks for continuing to watch!
@@BrianLagerstrom absolutely. Haha if someone asked me what I want for Christmas atm, it'd be to fund a Weeds & Sardines episode on something cool. Hehe. So who knows, maybe I'll be in touch in 2021. Regardless, keep rocking, both of y'all! Happy holidays :)
PS you rep the midwest pizza styles so well, d00d. They are especially comforting & delicious in 2020
@highlander2000 😚 that's kind of you. Happy Holidays to you!! We're hoping to do a livestream on 12/24 sometime in the morning so look out for that if you're free.
This recipe is excellent. I made mine in a cast iron and it came out amazing.
Did you use same bake time?
@@michaeltasse1113 yes same bake time but I cooked it over the gas element for a few minutes before going into the oven to get the bottom super crispy
I've worked at Jet's and Happy's Pizza and it's nice to see the humble Detroit pizza get the attention it deserves.
I left Detroit to move out here to San Diego, but my mouth misses Jet's.... I dream of it often.
@@cameronjadewallace my friends who've moved out West say there's no good pizza in California.
@@the_inquisitive_inquisitor it's very hard to find good pizza, and if you do, it's expensive. Prince Street has good pizza, but it's like $7 a square
7-Eleven pizza is my go to, ngl
For Canadians out there our standard red wheat AP flour by default is very strong and high in protein (>13% / 100g). No need for bread flour.
Love your suggestions for substitutions and not giving up if we do not have a certain equipment. It speaks of two things...
1. You believe in your recipe that you want more people to enjoy them
2. Spirit of inclusiveness and belongingness.
Looking forward to your new brand, Brian Lagerstrom. Your surname might say you are a lager but having 100k subscribers make you a heavyweight👍.
Just made this tonight. Bought the Loyds pan a while ago. Until now only used it to make lasagna. Changed it up sauce first then cheese then pepperoni, sausage, mushrooms, peppers and on. Came out perfectly.
I make this pizza for every game day! It’s just unbelievable. I have been adding 12 grams Milk Powder to the dough and it adds so much POP!!!
Good call out! Thanks for trying
Try this: Pepperoni on top and *under* the cheese. The top ones will get nice and crispy, but the bottoms ones will do a better job of retaining their flavor.
I consider you a pizza scientist or simply pizza yolo and dough master ..thanks for great content
Thanks! 🙏😛🤙🏻✌️
Just made this. Turned out awesome. I did buy the Lloyds pans. Getting the dough to push to the edges is difficult especially in the 10” x 14” pan. Just get it as close as you can in the corners and it will expand to corners when cooking. I had a pizza steel on bottom rack, cooked at 500. I put delux toppings on one. It is harder to get lots of areas of brown cheese on to the more toppings you add. Crust was crispy and golden on bottom just like in the video. Delux was really good.
well done! pretty much every person i served this pizza loved it and a pan for it is totally worth getting.
Yeah! the pan is super worth the money. Thanks for watching.
As much as I would love us all to be on the metric system, Detroit USA pizza is currently measured in Imperial units!
Great job Brian on the recipes and instructions you provide! You've helped me recreate some great meals from my travels to Chicagoland and Detroit. The Chicago style Italian Beef and Detroit pizza tutorials were both great! Never thought I would make hoagie rolls from scratch and they did not disappoint. Next up, Beef on Weck!
From those of us in Detroit, you did the pie some justice. Well done!
Hi, Brian. I just came across your video, searching for a specific Detroit style pizza. Lol yes, there are different ones. Now, I'm not certain, but by the LOOKS your crust is the first I have seen that exactly like Jet's pizza. If my husband will get the ingredients, this will be our lunch/dinner. Should this be the one, it will be our Christmas dinner. Reason being, my mom loved Jet's pizza and we lost her last New Years Eve. I will check back. Oh, I have been eating Jet's pizza since they opened in 1978.
just found you and binge watched all of your pizza videos... two video ideas for you... 1 - stuffed crust pizza... and 2 - cheesy garlic bread... keep the videos coming... hugs from dallas...
I spent 2 weeks researching pizza while down with covid, most Italians swear by the whole San marzano tomatoes. The real ones grown at the base of MT.Vesuvius (spelling?) the real ones are a product of Italy, most state San Marzano style, I think Cento is canned in jersey, I can't tell the difference🙄
I like each time he eats the item at the end of his videos and the music selections
Thanks trauma factor
Detroit style is the best style!
Agree to agree.
Yup 👍
I was born and raised in the Detroit area suburbs. I don't remember a lot of places serving a "Detroit-Style," pizza. I think because my father order from Little Caesars, a Detroit fixture founded in Detroit in the year 1959, 2 years after I was born. I even remember 1960's pitcher Denny McLain appearing at out local Little Caesars as a promotion. This must have been in the late 60's.
Between my daughter in Chicago, me in Tampa, and my son in Austin, I can't say I have a favorite style of pizza. I have a brother in the middle of nowhere Indiana who lives near another middle of nowhere location of Goshen that has "Venturi" pizza restaurant. They have a domed brick oven certified from Italy and serve some of the best Neapolitan style pizza with fresh handmade mozzarella.
While visiting my son in Austin he took me to Via313 Pizza. Two brother from Detroit with a love for Pizza opened the place. This is a taste treat with all the things one loves about Detroits style. My love for Detroit style was kindled with the crispy edges, light tomato sauce, and fried bread like texture. It's one of my favorite go-to, made-at-home pizzas.
If you have time and interest look up The Detroit Style Pizza Company’s video on how to make Detroit style pizza. The guy who made the video just passed away but he was a master at making Detroit style pizza. They also have premade dough for sale, pans, etc......
My buddy Michael p. Is a Detroit style nut and he was telling me about them. Thanks!
@@BrianLagerstrom 😎
I have two of their pans. If you buy theirs, they are the same steel pans buddy's started using. Do Not get them wet, they will rust. I scrape and season after each use. Wipe it with a lightly oiled paper towel and bake in a 350° oven for about a an hour then let it cool in the oven. Basically, treat it like cast iron.
At about the 6:00 mark when "flip out the dough" was said, even though I heard flip out, somehow my brain turned it into "flip off the dough". That alone made me laugh for a second, and I had to say it here.
I always use cubed cheese and start lining the edges of the pan to make sure that enough melted cheese runs down the edge of the crust. I guess you could use shredded for the middle. Most of the pep should go under the cheese.
I've tried pretty much all the TH-cam Detriot pizza tutorials
This is the one
I have been making pizza for close to 40 years. If you don't have bread flour, AP flour is sufficient.
Agree. I am not a huge bread flour guy.
When I make pizza sauce I use Hunt's San Marzano style whole peeled tomatoes in the 28 oz can.
Aye I'm from Detroit!
My first recipe of yours I've tried... finally after watching endless others. A+! I should have baked it a bit longer, more like 18-20 minutes but it was so stinkin' good. That dough is a winner especially for how easy it was to put together!
You've moved up to my Top 3 TH-cam chefs with Joshua Weissmann and Ethan Chlebowski. Can't wait to try the next!
Replace Weismann with Adam Ragusea and you've got my top 3, no shade to Joshua but he's just not as far up as those 3
@@ExpandDong420 I don't even think Weissman is in my top 100, hahaha
@Vendzor it seems really popular to hate on the guy, if all the comments I've seen are anything to go off of.
@@ExpandDong420 Well, I don't mean to hate on the poor guy but there are just so many great creators out there who don't treat their content like a circus act. I love the dudes food but damn! It's a chore to sit through. Sometimes Adam tries too hard to be opinionated but it's bearable at least. Guys like Brian, Ethan Chlebowski, & Helen Rennie though I could listen to all day.
@@Vendzor I didn't mean to imply that you were, I was just making an observation now that I'm thinking about it
Oh, this channel’s gonna blow up. You heard it here first😏
Thanks I hope!
I agree!
hey you were right
I keep coming back here for the sauce recipe. It’s our family’s favorite for pizza or dipping!
90% of the time i use Hunts tomatoes. I prefer the flavor and sticking with a brand maintains consistency.
Consistent shit
Will try this, I'm from the UK and been craving Detroit since I last went to the US, most other recipes call for days of dough time, which yeah is nice but we all lead busy lives! This is something I can do on a Saturday :)
I have been making home made pizzas like this for most my life. i never knew it was a certain "style" until now.
You explained things very well! It's all in the details😋
Thanks! And thanks for watching and taking the time to comment
Going for Detroit style for a second week in a row. It’s that good. 😁
It’s hard not to haha
DiGiorno Detroit style pizza. Remove from freezer and let thaw for an hour. Take it out of the baking container it comes with and place on a non-stick pizza pan. Bake at 380⁰ till cheese slightly browned around the sides. Much easier. 😅
This pizza is so beautiful it makes me want to cry.
👌👌👌
I work at one of the best Detroit Pizza places in the US. We use raw sauce. Don't even put it on until after the pizza is cooked. Neat to see it done differently!
Thanks for the info. What place?
Thanks!
Thanks, Allen!
This sounds like fun. I need a pan!
My new go-to for pizza night.
I'm here for any good video about Detroit style pizza. I don't miss a lot about Detroit, but I MISS the pizza. ALSO, pro call grabbing a corner slice!
That stainless steel bowl has transitioned from worth every penny to the most experienced indispensable piece of equipment in the room.
Made this yesterday, It was phenomenal thank you Brian for the recipe 🍕
Thank you!
Another awesome tutorial. Thanks Brian
I'm a recent subscriber thanks for the recipe
This started in auto factories in Detroit. There is a company called "Detroit Style Pizza" on the East side of Detroit in Roseville, MI. I urge everyone to check it out that can.
Just got the 11x14 pan. Channeling my inner Jet’s tomorrow. Crazy that the rest of the country doesn’t have access to the best pizza. Talking to you, Chicago. Go Blue
You are so entertaining you should have millions of viewers come
on People have you not been fed and entertained? This guy is amazing just wish I could have a slice of that pizza!
Thanks for watching James!
You made a good choice, my family uses cento all the time and their tomato products are amazing.
watched this and literally ordered one ... made me so hungery
it is pronounce CH-ento, and it is a great less expensive brand. Use it all the time. usually a can or two in the pantry along with some others.
Thanks again for an awsome presentation and recipe. I will make it when my Brick cheese arrives in a few days. Could I prepare the dough beforehand and stick it in the refrigerator overnight?
Chen-toe... is how you say Cento!
It is a local place, 15 miles, and they use NJ tomatoes.
Nice thanks for the heads.
If you don't mind it being round, a cast iron pan works great.
I grew up in Oakland County ... in my head, Detroit pizza is Greek pizza with lamb from Nikki's.
From North Eastern Oklahoma, 35 or miles South of Tulsa...
Nothing better than Pizza Hut deep dish pizza.... It's the best deep pan pizza... Thanks for mentioning Pizza Hut
The hut rips. HARD
if you like pizza hut pan pizza you'll love Detroit style, way better.