Ready to get your Detroit style pizza fix in 8 straight hours? Start this process in the morning, have dinner ready in the evening! Leave a like if you enjoyed this video and subscribe if you haven’t already - it really helps the channel a lot!
I used All TRumps, and at the point you laminate it on the counter, mine is no wear near the structure and less tacky you have yours at. Did yu leave out additional S&F's than mentioned?
Thanks for posting this, the dough you made looks incredible! I have a 10 x 14 Detroit style pan. What amounts of flour, water, yeast, salt, and olive oil should I be using for that pan to reproduce such a glorious crust?
Was just looking for a pizza recipe video didnt realize I was gonna get a 4k movie with a whole plot line and story. Super cool video! Thanks for this.
Thank you for making this recipe! I attempted this yesterday and it worked absolutely well with the busy work schedule that I had, allowing time to rest and be ready in the oven at night! Not only that, but it came out GOOOOOD. The texture of the crust and the flavor of it was incredible!! While I did not have 8 x 10 pans, the 8 x 8 and 9 x 13 onesworked incredibly well, surprisingly the dough filled out on the latter just as well as the former!!! If I have to make this style of pizza, I’m working off of this recipe again - it’s amazing!!!
I did this today, and woooow. I think i never made such a tasty, light, crunchy dough. Did not split the dough and used whole in a normal oven baking tray. Simply absolutely amazing, woow!!
@@MileZeroKitchen Thank you. After all these years making pizza at home, I finally bought myself a kneading machine two days ago. And the first thing I do after having it, is a no knead dough🤣 Now off to another recipe of yours, full knead ahead😁
Excellent video I love Detroit pizzas. I got lost when you separate the dough...is it to make two pizzas or do you fold them and put them back together. Thank you and I hope your respect ... I'm dying to make one
This is such a great recipe. I had to revisit it to confirm my dough math. It makes for an incredibly light, tender-crispy crumb and crust. We have the bounty of mom’s Summer garden at our disposal so we did a variation with a braised eggplant and tomato sauce along with parmigiana and Calabrian peppers. Bonkers.
I am obsessed with this channel! So happy I came across it. I must know, are you a professional chef? May I know the brand of olive oil you use please?
Well done Sir, but if I want to make double or tripple amount of dough, do I simply double/tripple the ingredients? I read often that the amount of yeast shouldn´t change at all. Thanks for any tips. Great channel with great recipes.
Great video!! I am very curious about the stretchy lid you put on the detroit pan. It isnt listed in your equipment and I think I really really want one for my pans. What is it?
Thanks for the recipe! That crumb looks amazing! A question I have js what temp is your water? I know that the water temp is a factor in how long fermentation takes, and also how do you quantify the yeast and know when it’s done bulk fermenting and proofing? I bet this same dough would make a crazy canotto pie and it would be a fun experiment to bake it like a loaf of bread! Cheers!
Great video, but I would have thought your friend would have eaten the pizza they requested with you at the end. Does the multi-day crust have better flavor than the one-day crust??? Or are there other differences?
This looks especially delicious for a dough made in a a single day. Usually i let my dough slow rise in the fridge for 24 hours but i want pizza tonight and didn't prep yesterday. My question is did you just roll the other half of the dough into a tight ball and put it in tupperware to cook later? Also i'm assuming you mean active dry yeast correct?
I watched this when you posted it. Never made it. Went in a keto diet. Started wanting pizza again. Went on another pizza chanel today. Vid was about Detroit. Literally 2 commenters in a row said here's what you do, and then referenced MZK, one even have a link to this vid. And I followed it. You have disciples out there! And now I'm back again! I guess karma says I have to really make this now... 😃🤷🏼♂️🙏🏼
@@MileZeroKitchen Sorry, had so many tabs open, don't know the usernames. It was a charlie anderson video, I think. (I think!) I mean, I know there are different levels of pizza and also cinematography, so don't get down on me for my video choice hahaha. I just randomly clicked related videos... (You have to let yourself do that every now and then...) Suffice it to say it was a Detroit pizza vid, and commenters were directing people your way.... Which is great! Anyway. You are doing great work. Keep it up. You've got a consistent style. Consistency is very important for continuing to establish your identity. Hope you are enjoying your new place!
tolle videos machst du da mit genialen rezepten und dann noch ein Paulaner dazu...dafür Daumen Hoch und Abo dagelassen...ich werds ausprobieren ...kannst du mir sagen warum du nur trockenhefe nimmst und keine frische...vielen dank..lg Slothy
Hey great video. Can I ask, approximately how long do you stretch and fold, as I tried making this, but my dough was super sticky and I didn’t get the same results as what the video shows, in terms of the dough forming into a nice ball, after the first stretch and fold?
Interesting how you achieve this level of proofing with so little yeast. And by the way, for hefeweizen you need a proper glass. It really changes the taste
HA! OK well just reporting back that mine turned out GREAT!!! I need to make a few more adjustments for my 8.5 x 12" (half sheet) pan size (have NO idea why 207 grams was too little flour?!) but it was still fantastic and this may well be my new go-to recipe!! Definitely will make it again soon. Thanks again, @Mile Zero Kitchen!
Watched this halfway into my focaccia and decided to half it, throw 1 half in the fridge, and that sucker is going to transform in a deep dish ish pizza tonight. The other half is going to turn into a muffaletta. Thanks for the inspiration. 🤟
Curious. Why did you par bake this Detroit? In your other Detroit recipe you baked it all at once. Do you think par bake improves the crust? Keep making great videos!
This came out great. I have a smaller oven (27”) and it seems to be hotter, cooks too fast. The par bake was good but it really only needed 5 minutes to finish. Tasted amazing for a one day dough!
@@dgerson76 I did his recipe. I thought I could divide it to make 2 pizzas, and they would be thinner. It didn't look like enough, so I did one pizza. I figured it was probably too much dough, but it came out really good.
Beautiful video as always! Question about my dough. It is a lot less stretchy and more liquid. Her in The Netherlands we don't have a lot of variation in flour. Mainly all purpose and pastry flour. It might be that the measurements are off for me. Should I reduce the water to flour ratio? Any idea what ratio I can try? I had the same experience with the "Authentic High Hydration Roman Pizza" recipe, but it still came out very tasty, just a lot less rise. Thanks for any help!
Hi there! Sounds like you need stronger flour. If you’re able to find bread flour, that would be your best alternative. Otherwise, add vital wheat gluten to all purpose flour (add 7g vital wheat gluten per 250g AP flour). If neither are an option, then using less water would be your only option, but it won’t be quite as light or airy.
@@MileZeroKitchen thank you! So I’m using a 12x10 loyd pan so I calculated to 1.75x all the ingredients but it seems a little too hydrated. My ingredients were as follow 700 grams flour, 2.625 yeast, 560g water, and 52.5 oil. Any help would be much appreciated. Thank you
“0.60g dry yeast” Any typos here? Or is this the same as roughly a half gram? I ask as other similar recipes use an order of magnitude more yeast. Thanks 🙏
I'm thinking that he means .6 g yeast . Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams going into the bowl. I'm trying it today and following the instructions exactly and I'll share what I learned.
No, not a typo. Do more research on pizza doughs, you’ll find the longer the ferment, the colder as well, the less yeast, the better the flavor. You’ll need a really accurate little”drug dealer” type gram scale, you can then measure your salt, yeast etc much more accurately.
Great Pizza, as always, but you need to drink Hefe-Weizen out of a glass......and don't forget to roll the bottle gently before opening to dissolve the yeast at the bottom of the bottle. Slice of lemon in it does the real trick. Just a tip from someone in Germany.
I made this pizza when I didn't have time to follow you other Detroit recipe. I loved it! Quick question. I want to make this recipe tomorrow, but I don't have time during the day. Would it be alright to leave the dough in the fridge for 16-20 hours before the final 3-hour rise?
I have never used dry yeast to make pizza dough as I am using sourdough starter however your pizza base looks really yummy too and can be on the table on the same day when forward planning is not possible. Great result. I must try it. Thanks for sharing.
@@OslairCaldas I have been baking bread and pizza with my sourdough starter for more than a decade because it is so much healthier and tastes great. You can get great results with whatever sourdough starter you can get your hands on, whether your own or some given to you by a friend. What's important is that you treat your starter the right way and you will get a good result every time. Of importance is bringing your starter to life (start feeding it the night before and in the morning to be ready for baking in the evening). You will want the starter to be very bubbly. Only two more things are important. Only use a strong bakers flour (with high protein content) and the various stretches in 15 minutes intervals as seen in the video are very important to develop the gluten. Other than that a warm environment for the dough to develop is necessary. Give it a go.😋
@@wildhomevideos Thank you so much for your answer! I'm planning on opening a Detroit style pizza place down here in Brazil. In my city, after the pandemic, sourdough breads were a huge hit, so your comment immediately rang a bell. I would love to try your pizza recipe someday if you ever share
@@OslairCaldas Hi Oslair. Our channel is primarily focused on the wildlife that exists on our property and sanctuary, so although I am passionate about growing vegetables and cooking, a baking video would not fit well on this channel. But if you visit the home page of our channel you can find our email address in the "business enquires" and I would be happy to communicate with you that way ( don't worry no fees involved). I take it that you are a professional chef or baker so I would like to add that although I am passionate about cooking and fermenting, I have not had any formal training. I learned from my father who was trained as a pastry chef in Switzerland. Something even many professionals don't know that sourdough cultures are not all the same. The most prestigious European bakeries have had their sourdough culture for centuries and each one has its own unique subtle characteristics and flavour. I got mine from a french baker which was a good way to begin, but even if you start one yourself or get it from a prestigious bakery it will change to your environment, the flour you feed it, and even the microbes which live on your hands and in your home. It becomes "personalised with time". So it would be good if you would start playing around with your sourdough culture as soon as you can. And keep in mind that if the first one you try doesn't quite hit the spot, experiment a bit with another brand of flour. It can make a big difference
@@wildhomevideosAt the moment I’m only an amateur chef. The plan is to sell my share of the family business in 3 years and follow my cooking passion. I'll use this time to get some formal training and to practice at home. Your words inspired me! I'll look for a good sourdough starter this week and if you will, share my progress with you! Thank you so much (:
You definitely will destroy me at pizza making but street fighter 2 is a different story. Lol. Did the letter folds give you that crumb? If so that's my new method for that style!!! Weather here is getting nice, I gotta bust out the ooni !
How do you measure .6 grams of yeast? Seems like an incredibly small amount. I thought maybe it was a type-o but I went to the blog and you wrote .6 there as well.
Just curious. Why the stronger protein flour from your other Detroit recipe(which is fantastic)? Should I use this stronger flour for that recipe too? Or still use the KA bread flour? Thanks!!
You can still use KA and get an amazing crust! The Polselli super is working pretty good with me and because it’s rising for 8hour straight I wanted to give it that extra push!
What does "0.60" grams of yeast translate to? Is there a mistake because by my calculations would be about an eighth of a teaspoon? That seems like such a little amount. It's hard enough for us Americans to figure this out. Lol
.6 grams is just over 1/2 gram or .13 teaspoon. Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams. I'm trying it today and following the instructions exactly and I'll share what I learned.
@@RobPerkins Yes, it seems like way too tiny amount of yeast for something that needs to ferment only for one day. It doesn't make sense. I wonder people are just interpreting it as 6 g of yeast.
Very nice video! But as a german from munich and beer lover It hurts to see you drinking the Paulaner wheat beer right out of the bottle. It tastes way better if you pour it in a high beer glass because of the yeast at the bottom of the bottle 😉
Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams going into the bowl. I'm trying it today and following the instructions exactly and I'll share what I learned.
Ok I had my doubts at first then watched the video.....I should always trust you Dani! It looks great and I'll be trying to make this soon. Caputo Nuvola Super ok? And where can I get the pan CONDEM lids? Jake just keeps making great videos..give him a hug for me!
Looks incredible! I'm trying to improve my Detroit style pizza game. When you say "High Protein Flour", how high are we talking? What's a minimum amount of protein to get the crazy open crumb structure you get? 14g protein/100g flour?
nice vid indeed. But you´re not supposed to drink "Paulaner Hefe-Weizen" from the bootle but to use the right cup and the right technique to pour it ;-) . But what do i know, not living in the bavarian part of germany
Steven thank you so much for the input. I learned the lesson the hard way: like you many commented on it. I swear I’ll never drink it that way again. Promised.
Ready to get your Detroit style pizza fix in 8 straight hours? Start this process in the morning, have dinner ready in the evening! Leave a like if you enjoyed this video and subscribe if you haven’t already - it really helps the channel a lot!
🙏🙏🙏
I used All TRumps, and at the point you laminate it on the counter, mine is no wear near the structure and less tacky you have yours at. Did yu leave out additional S&F's than mentioned?
Ahh I just read you are using a w360 flour, you should note that as it is important when trying to get the results you have on the hydration %
when ai i order pizza
Thanks for posting this, the dough you made looks incredible! I have a 10 x 14 Detroit style pan. What amounts of flour, water, yeast, salt, and olive oil should I be using for that pan to reproduce such a glorious crust?
Was just looking for a pizza recipe video didnt realize I was gonna get a 4k movie with a whole plot line and story. Super cool video! Thanks for this.
Thank you for making this recipe! I attempted this yesterday and it worked absolutely well with the busy work schedule that I had, allowing time to rest and be ready in the oven at night!
Not only that, but it came out GOOOOOD. The texture of the crust and the flavor of it was incredible!! While I did not have 8 x 10 pans, the 8 x 8 and 9 x 13 onesworked incredibly well, surprisingly the dough filled out on the latter just as well as the former!!!
If I have to make this style of pizza, I’m working off of this recipe again - it’s amazing!!!
I did this today, and woooow. I think i never made such a tasty, light, crunchy dough. Did not split the dough and used whole in a normal oven baking tray. Simply absolutely amazing, woow!!
Way to go Paul! :)
@@MileZeroKitchen Thank you. After all these years making pizza at home, I finally bought myself a kneading machine two days ago. And the first thing I do after having it, is a no knead dough🤣 Now off to another recipe of yours, full knead ahead😁
Didn't realize I needed CC on for this one. Much needed information in there.
Just a thank you for this recipe and helping me FINALLY perfect the Detroit style.
Excellent video I love Detroit pizzas. I got lost when you separate the dough...is it to make two pizzas or do you fold them and put them back together. Thank you and I hope your respect ... I'm dying to make one
It says in the description that this recipe makes two 8x10 pizzas. 😋
Wow! So simple! Great video! Going to try this dough asap! Thanks Danny!😊
This is such a great recipe. I had to revisit it to confirm my dough math. It makes for an incredibly light, tender-crispy crumb and crust. We have the bounty of mom’s Summer garden at our disposal so we did a variation with a braised eggplant and tomato sauce along with parmigiana and Calabrian peppers. Bonkers.
I am obsessed with this channel! So happy I came across it. I must know, are you a professional chef?
May I know the brand of olive oil you use please?
Dude, you do such a good job. Great methods and skills, self-filming, too. Props to you! Martin
Love this recipe. Make sure to par bake the dough long enough or the dough will fall when you take it out of the oven and while you are topping it!
Beautiful recipe(s). Next level editing. Thank you very much
This is a really well-made video. And the pizza! Beautifully done!
This is just what I was looking for! Thank you!! Great job on the video too :) Where did you buy the plastic cover to fit that pan?
Well done Sir, but if I want to make double or tripple amount of dough, do I simply double/tripple the ingredients? I read often that the amount of yeast shouldn´t change at all. Thanks for any tips. Great channel with great recipes.
I often wonder the same thing. Or conversely, if I want to cut the recipe in half, do I halve the yeast, or just leave it the same?
In any case you can either leave it as it is or add some more, it will only vary your proofing time.
Great video!! I am very curious about the stretchy lid you put on the detroit pan. It isnt listed in your equipment and I think I really really want one for my pans. What is it?
I was wondering the same thing....was looking on-line for something similar didnt see anything
Impresionante! Encontré tu canal ayer y me hice adicto... los videos son arte, y las recetas llenas de tips increíbles!
Gracias!!
Awesome ! 0.60 g yeast is enough to leven that light crust is also amazing .Seems like it would need more yeast .
Thanks for the recipe! That crumb looks amazing! A question I have js what temp is your water? I know that the water temp is a factor in how long fermentation takes, and also how do you quantify the yeast and know when it’s done bulk fermenting and proofing? I bet this same dough would make a crazy canotto pie and it would be a fun experiment to bake it like a loaf of bread! Cheers!
Room temp water (25-26 Celsius).
I don’t know if it’s done bulking, I just wait that double in size. ;)
Can you replace dry yeast with a sourdough starter and follow the exact instructions, or it should be handled differently? Thx
Great video, but I would have thought your friend would have eaten the pizza they requested with you at the end.
Does the multi-day crust have better flavor than the one-day crust??? Or are there other differences?
This looks especially delicious for a dough made in a a single day. Usually i let my dough slow rise in the fridge for 24 hours but i want pizza tonight and didn't prep yesterday. My question is did you just roll the other half of the dough into a tight ball and put it in tupperware to cook later? Also i'm assuming you mean active dry yeast correct?
I watched this when you posted it. Never made it. Went in a keto diet. Started wanting pizza again. Went on another pizza chanel today. Vid was about Detroit. Literally 2 commenters in a row said here's what you do, and then referenced MZK, one even have a link to this vid. And I followed it. You have disciples out there! And now I'm back again! I guess karma says I have to really make this now... 😃🤷🏼♂️🙏🏼
Ah that’s so nice! Who are those people?!?
@@MileZeroKitchen Sorry, had so many tabs open, don't know the usernames. It was a charlie anderson video, I think. (I think!) I mean, I know there are different levels of pizza and also cinematography, so don't get down on me for my video choice hahaha. I just randomly clicked related videos... (You have to let yourself do that every now and then...) Suffice it to say it was a Detroit pizza vid, and commenters were directing people your way.... Which is great! Anyway. You are doing great work. Keep it up. You've got a consistent style. Consistency is very important for continuing to establish your identity. Hope you are enjoying your new place!
@@perotinofhackensack2064 Charlie Anderson is a great teacher!
tolle videos machst du da mit genialen rezepten und dann noch ein Paulaner dazu...dafür Daumen Hoch und Abo dagelassen...ich werds ausprobieren ...kannst du mir sagen warum du nur trockenhefe nimmst und keine frische...vielen dank..lg Slothy
Would this also be possible using a kitchen-aid? And what is the difference in comparison with stretching?
Hey great video. Can I ask, approximately how long do you stretch and fold, as I tried making this, but my dough was super sticky and I didn’t get the same results as what the video shows, in terms of the dough forming into a nice ball, after the first stretch and fold?
Probably 8-10 times. Are you using the same flour? Some flours simply can’t absorb all the water resulting very very sticky.
Interesting how you achieve this level of proofing with so little yeast.
And by the way, for hefeweizen you need a proper glass. It really changes the taste
素晴らしい。今日このチャンネルのことを知りました。参考に色々見たいと思います。
HA! OK well just reporting back that mine turned out GREAT!!! I need to make a few more adjustments for my 8.5 x 12" (half sheet) pan size (have NO idea why 207 grams was too little flour?!) but it was still fantastic and this may well be my new go-to recipe!! Definitely will make it again soon. Thanks again, @Mile Zero Kitchen!
Yesss! Thanks Jane!
This is Fantastic because I really wanted a Korean/Detroit style pizza tomorrow but I don’t have the time to make the dough the traditional way 🤟
Just made your New York style again, it was a hit. This looks great, thinking about making a batch this morning. Thanks for the great videos.
Thank you for watching and supporting the channel Robb!
Would it be better to use bread flour if I don't have high protein all purpose flour?
What kind of pan are you using? And how about the flour's W?
What did you do with the second half of the dough? Did I miss that?
I am a simple MZK follower. I give a thumb up before to watch the video!
hey, im trying out this recipe(a cheaper ver. of it) for my family gathering and they loved it, thank you.
Watched this halfway into my focaccia and decided to half it, throw 1 half in the fridge, and that sucker is going to transform in a deep dish ish pizza tonight. The other half is going to turn into a muffaletta. Thanks for the inspiration. 🤟
Curious. Why did you par bake this Detroit? In your other Detroit recipe you baked it all at once. Do you think par bake improves the crust? Keep making great videos!
This came out great. I have a smaller oven (27”) and it seems to be hotter, cooks too fast. The par bake was good but it really only needed 5 minutes to finish.
Tasted amazing for a one day dough!
Thanks for the trust Daniel! Glad it turned out great :)
Thanks for sharing! Just your oven have both top and bottom heating?
@@alexchen5811 yes it does
Hello! Can i do this recipe with a Mixer Machine? Ty :)
Made it in a 10*14 pan. Worked great! Not as beautiful as your pizza, but delicious! Thank you for your wonderful videos!
What size was your dough ball? I did 500g in my 10x14
@@dgerson76 I did his recipe. I thought I could divide it to make 2 pizzas, and they would be thinner. It didn't look like enough, so I did one pizza. I figured it was probably too much dough, but it came out really good.
Beautiful video as always! Question about my dough. It is a lot less stretchy and more liquid. Her in The Netherlands we don't have a lot of variation in flour. Mainly all purpose and pastry flour. It might be that the measurements are off for me. Should I reduce the water to flour ratio? Any idea what ratio I can try?
I had the same experience with the "Authentic High Hydration Roman Pizza" recipe, but it still came out very tasty, just a lot less rise. Thanks for any help!
Hi there! Sounds like you need stronger flour. If you’re able to find bread flour, that would be your best alternative. Otherwise, add vital wheat gluten to all purpose flour (add 7g vital wheat gluten per 250g AP flour). If neither are an option, then using less water would be your only option, but it won’t be quite as light or airy.
i did like you did.... but i have no big bubbles in the dough after i bake it... :( maybe trying the longer version.
After divide dough for 2 part .can l make one part and keep the rest in freezer for next time .ok right..
Is that Just 0.60gr of yeast or it is 6gr ? feels to small amount
Hi, I made this recipe and it came out delicious! Do you have a longer fermentation recipe for it? I finally have time to do a longer fermentation
Yes, here’s the long fermentation video:
th-cam.com/video/Lr3-mTppNs0/w-d-xo.html
@@MileZeroKitchen thank you! So I’m using a 12x10 loyd pan so I calculated to 1.75x all the ingredients but it seems a little too hydrated. My ingredients were as follow 700 grams flour, 2.625 yeast, 560g water, and 52.5 oil. Any help would be much appreciated. Thank you
Just gastronomic art, bravo ! A French or Italian red wine and that would be perfect 😄🥰
How did it rise so much with only half a gram of yeast?? Impressive.
“0.60g dry yeast” Any typos here? Or is this the same as roughly a half gram? I ask as other similar recipes use an order of magnitude more yeast. Thanks 🙏
I'm thinking that he means .6 g yeast . Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams going into the bowl. I'm trying it today and following the instructions exactly and I'll share what I learned.
Well?
No, not a typo. Do more research on pizza doughs, you’ll find the longer the ferment, the colder as well, the less yeast, the better the flavor. You’ll need a really accurate little”drug dealer” type gram scale, you can then measure your salt, yeast etc much more accurately.
Great Pizza, as always, but you need to drink Hefe-Weizen out of a glass......and don't forget to roll the bottle gently before opening to dissolve the yeast at the bottom of the bottle. Slice of lemon in it does the real trick. Just a tip from someone in Germany.
Will do sir, thanks for the tip William!
Your attention to details is premium MZK!
Omg dude i gotta try this. Thank you!
I made this pizza when I didn't have time to follow you other Detroit recipe. I loved it! Quick question. I want to make this recipe tomorrow, but I don't have time during the day. Would it be alright to leave the dough in the fridge for 16-20 hours before the final 3-hour rise?
Leaving the dough in the fridge for a 24-48 hour ferment will make the dough even better and more flavorful
Wow this looks great, gonna try it this weekend!
OK! Rushing off to make pizza right now! Should be done by 6:30 pm! GREAT video as usual !!! Thanks!
Thank you Jane!
@@MileZeroKitchen You're THE BEST !!!
To make two pizzas can I just double the ingredients?
Love your pizza making lesson. You are a Master Pizzaiolo...
Bro…. Killer recipe! Thanks 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
I have never used dry yeast to make pizza dough as I am using sourdough starter however your pizza base looks really yummy too and can be on the table on the same day when forward planning is not possible. Great result. I must try it. Thanks for sharing.
Hi! I was thinking about trying this recipe with sourdough base. Would you recommend?
@@OslairCaldas I have been baking bread and pizza with my sourdough starter for more than a decade because it is so much healthier and tastes great. You can get great results with whatever sourdough starter you can get your hands on, whether your own or some given to you by a friend. What's important is that you treat your starter the right way and you will get a good result every time. Of importance is bringing your starter to life (start feeding it the night before and in the morning to be ready for baking in the evening). You will want the starter to be very bubbly. Only two more things are important. Only use a strong bakers flour (with high protein content) and the various stretches in 15 minutes intervals as seen in the video are very important to develop the gluten. Other than that a warm environment for the dough to develop is necessary. Give it a go.😋
@@wildhomevideos Thank you so much for your answer! I'm planning on opening a Detroit style pizza place down here in Brazil. In my city, after the pandemic, sourdough breads were a huge hit, so your comment immediately rang a bell. I would love to try your pizza recipe someday if you ever share
@@OslairCaldas Hi Oslair. Our channel is primarily focused on the wildlife that exists on our property and sanctuary, so although I am passionate about growing vegetables and cooking, a baking video would not fit well on this channel. But if you visit the home page of our channel you can find our email address in the "business enquires" and I would be happy to communicate with you that way ( don't worry no fees involved).
I take it that you are a professional chef or baker so I would like to add that although I am passionate about cooking and fermenting, I have not had any formal training. I learned from my father who was trained as a pastry chef in Switzerland. Something even many professionals don't know that sourdough cultures are not all the same. The most prestigious European bakeries have had their sourdough culture for centuries and each one has its own unique subtle characteristics and flavour. I got mine from a french baker which was a good way to begin, but even if you start one yourself or get it from a prestigious bakery it will change to your environment, the flour you feed it, and even the microbes which live on your hands and in your home. It becomes "personalised with time". So it would be good if you would start playing around with your sourdough culture as soon as you can. And keep in mind that if the first one you try doesn't quite hit the spot, experiment a bit with another brand of flour. It can make a big difference
@@wildhomevideosAt the moment I’m only an amateur chef. The plan is to sell my share of the family business in 3 years and follow my cooking passion. I'll use this time to get some formal training and to practice at home. Your words inspired me! I'll look for a good sourdough starter this week and if you will, share my progress with you! Thank you so much (:
That looks awesome! Question, do you think there would be any advantage or different results baking in the Koda 16?
The fact that the koda can reach high temps could result in a lighter puffier crust, due to the heat blast. Definitely an experiment to try!
Beautiful vidéo, very nice pizza. Congrats !
I kneaded this recipe
What's the importance of par baking it?
Could you just put everything on at once and bake it?
You definitely will destroy me at pizza making but street fighter 2 is a different story.
Lol.
Did the letter folds give you that crumb?
If so that's my new method for that style!!!
Weather here is getting nice, I gotta bust out the ooni !
Hahaha! Blanka forever.
I think the mix of high protein flour with folds and lamination was a great explosive combo!
i try to make it but always ended up becoming like a focaccia pizza, is it because the yield is too large? 😅
Gorgeous! Cant wait to make this one too!!
Stellar. Love the sauce and the final presentation.
How do you measure .6 grams of yeast? Seems like an incredibly small amount. I thought maybe it was a type-o but I went to the blog and you wrote .6 there as well.
With a precision scale
Yes Sir!!! I’m making this.
What do you mean by high protein flour ?
Just curious. Why the stronger protein flour from your other Detroit recipe(which is fantastic)? Should I use this stronger flour for that recipe too? Or still use the KA bread flour? Thanks!!
You can still use KA and get an amazing crust! The Polselli super is working pretty good with me and because it’s rising for 8hour straight I wanted to give it that extra push!
its just half of gram of yeast?
Thanks, i will go make , beautiful pizza
Thank's Mile for this recipe. German beer, good choise!
Thanks Roy!
This is like our italian focaccia with topping
what is the folding technique you use called?
Letter fold
What does "0.60" grams of yeast translate to?
Is there a mistake because by my calculations would be about an eighth of a teaspoon?
That seems like such a little amount.
It's hard enough for us Americans to figure this out.
Lol
.6 grams is just over 1/2 gram or .13 teaspoon. Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams. I'm trying it today and following the instructions exactly and I'll share what I learned.
@@RobPerkins Yes, it seems like way too tiny amount of yeast for something that needs to ferment only for one day.
It doesn't make sense.
I wonder people are just interpreting it as 6 g of yeast.
how did it go?@@RobPerkins
Very nice video! But as a german from munich and beer lover It hurts to see you drinking the Paulaner wheat beer right out of the bottle. It tastes way better if you pour it in a high beer glass because of the yeast at the bottom of the bottle 😉
Are you sure that you only need 0.6 g of yeast?
Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams going into the bowl. I'm trying it today and following the instructions exactly and I'll share what I learned.
@@RobPerkins
Thank you sir
It reminds me the pizza in Israel when we were kids #oldschoolpizza 👌💯
Great video and cinematography
Wow. Excellent video. Glad I found your channel!
Thanks Wren!
Ok I had my doubts at first then watched the video.....I should always trust you Dani! It looks great and I'll be trying to make this soon. Caputo Nuvola Super ok? And where can I get the pan CONDEM lids? Jake just keeps making great videos..give him a hug for me!
Hey Gary, you can definitely try with Caputo Nuvola Super. I bought the plastic lids on Amazon! Hug to Jake - done! :)
Those are silicone lids. Got mine at TJ Max. Not a fan in general for round bowls. Lose their grip.
Very nice. But as a german6I have to tell you to drink Hefeweizen beer out of a proper Glas so the yeast can be spread evenly.
Don't be a prude
Please Get a Life Mate
Yawn no one cares
As someone understands fermentation and brewing … let the yeast spread? Do you think there’s live yeast in your beer when it’s poured from the bottle?
@@ActualChefwould be if it’s bottle conditioned and not pasteurised. I haven’t gotten to the part of the video to see what brand beer it is though.
The Dough-Meister !
Demasiado bueno 😋
Looks incredible! I'm trying to improve my Detroit style pizza game. When you say "High Protein Flour", how high are we talking? What's a minimum amount of protein to get the crazy open crumb structure you get? 14g protein/100g flour?
I'm the past for similar questions, he's always answered 13 to 14 percent.
Yes! 14% hits the right spot!
I guess the only question remains, who was he messaging earlier on the computer?
una obra de arte.
Fantastica!
So I guess the person who asked for the pizza got shafted.
gorgeous!!!!!!!!!thanks ❤️
Thank you Dephine!
nice vid indeed. But you´re not supposed to drink "Paulaner Hefe-Weizen" from the bootle but to use the right cup and the right technique to pour it ;-) . But what do i know, not living in the bavarian part of germany
Steven thank you so much for the input. I learned the lesson the hard way: like you many commented on it. I swear I’ll never drink it that way again. Promised.
Made this and compared the over 1 day recipe from Brian L.‘s cooking channel and this by far was way superior for way less work and time
Great recipe
Great video!
Question...your long ferment Detroit has a HIGHER yeast percentage {0.375% vs 0.18%} than your same day. How come?? Thx
It is fermented for longer so doesn't need as much yeast to make it rise the same amount
Exactly!
@@shaunb813 edited my post.
@@MileZeroKitchen edited my post.
Website doesn’t work anymore :((
That's Sicilian down to the bubbles on the underside of the crust.
No sugar? I thought it needed sugar to activate the yeast.