MY SECRETS to a Better DETROIT STYLE PIZZA!
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- เผยแพร่เมื่อ 17 ก.ย. 2024
- My Detroit Style Pizza is different. By using this method, I'm sure my Detroit Style Pizza will be fragrant with a crispy base, a pillow-soft middle with gooey mozzarella, topped by a sweet sauce, and a rainfall of pepperoni. Plus, my secret sweet syrup to finish it off. It's one of the best pizzas I usually make at home. Test this recipe, try it out, then come back here to thank me! Seriously delicious.
This recipe makes two 8x10 trays.
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WATCH TILL THE END: I got THE BEST SURPRISE IN THE MAIL!!!
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This is called: Pizza ingredients on focaccia bread.
this is the video style of an insufferable asshole
I love these no nonsense, no talk, simple recipes. Thank you!
Press the subtitles. It's fun
Simple. Lol
Wish my wife would take note, am I right ?!?!?
First, I love the entire production. No talking, no loud music. Straight to the point. Beautiful product, I will attempt making myself.
Second, how did you get your dog not to react to the doorbell?!!!!
Thank you.
He didn't. It was through the magical power of "editing". That - and magic beans.
I have made this twice now with outstanding results, and it is my very first homemade pizza!
Made this last night and was amazing! Didn't divide the dough in half but used it all in my 12 x 12 Lloyd's pan. I think next time I will place the pan on my pizza steel to develop an even better crust! This was delicious!
I am going to do the same thing next time.
I love the little details that make ur show so cool...the whisk flip, the pink sea salt, the flkrjda , the sound of the plastic container opening for the big reveal, and so many more. Starting this dough tonight. Thank you.
Thanks for your kind comments Zoe, they're always very appreciated!
Not to often I have a genuine inward smile after watching a TH-cam video. I love hand made / home made pizza. Thank you so very much for the sublime masterclass.
I have no words to adequately describe how amazing that looks. Wow.
Awesome video! I have a tip for you as well! If you cut the pepperoni into cubes, you can sneak a few onto the edges before cheesing and then on top when you're done. The oil from the pepperoni will go down the sides of the crust and make the bottom even crispier!
Bubbles in the dough full of aroma. I can smell it. Brilliant!👍🏻🇩🇪
My wife is just asking if I will imitate this. I say yes. Our dog is thrilled. All that's missing is the pizza oven.😂🙈
He baked it in a regular oven at 465F.
I have this about once a month and it never disappoints - this is the dough of all doughs
Your pizza content is UNREAL! Don’t understand why you don’t have a million subs!!! Keep the pizza vids coming!!!!!
Thank you Michael!
You just won the Internet. This is the best Detroit style variant I’ve seen. Thank you! Subscribed!
Thank you so much! :) Really appreciate the support :)
OMG, great job. This brought back many memories, I used to eat all the time at Buddys or Cloverleaf. There was also a great place in Mt. Clemens called Luigis (not deep dish, but worth the drive).
Agree with all of those places but any time I'm back in the Clem I have to get a Luigis or a Sorrentos. The only good pizza I get in Florida is the Detroit style I make myself.
I’ve always been intimidated to make my own dough, I have once and it turned out pretty horrible. Your video highlights what I’ve done wrong. Can’t wait to try again, thanks for this awesome bit of vision 🔥🔥
This is basically the King Arthurs 2020 recipe of the year.
@@carlosh8113 You are so right. Good eyesight, Carlos. I actually wrestled with the recipe, due to not having the pan size needed. Either 25% too much, 30% too little, etc. Then I thought 'outside the box' (-->pan), and said, 'shoot, I have 2 ten inch cast irons. I went back to math school, did pi * r squared, and came up with 2x 78 square inches of pan space, pretty on the mark. So I was already with the cast irons (I tried not not be, actually, for a change of pace) and then I saw your remark and KA's recipe. Uncannily similar...
@@perotinofhackensack2064 Yeah i love the KA recipe, works really well and isnt hard to do. # days in the fridge is good but go 7, way way better. Also got a lloyds pan too, i got the 8x10. Really wanna try the KA pizza dough flavoring but ill do that once i master the sauce. That is one thing i have problems with.
Made this today and the crust was amazing. Light and fluffy and crunchy. I don’t have a Detroit style pan so cast iron skillet had to do. It probably adds another 5 minutes. Only problem I had was getting really good color on the bottom but I’m sure a pizza stone or oven tray to help distribute the heat would help. Just wish that proofing time wasn’t so long. Worth it if you prep a large quantity in advance and freeze was you don’t use.
I got mine fermenting in the fridge right now, due to come out at 1:00PM sharp.....
Part 2: This might be the best deep dish pizza I've ever had, so many possibilities. I used two Herogo deep dish pans 8x10.5 I picked up from Amazon instead of the pricey Lloyds pan and they came out perfect. I do have a 16x16 half inch steel on the bottom of my oven, not sure if that helped, but they came out perfect. My dough didn't quite rise in the fridge like Mile's did, but after I put them in the pan for final rise they poofed up. My wife says I can make these any time I want :)
Thanks!
I’ve been making a homemade pizza for about ten years. My family loved it but I realized that all the flavor was in my toppings and the crust seemed kind of bland. I tried adding salt, oregano, and garlic into the crust. Didn’t seem to help. So I made my first Detroit style pizza the other day and everyone was amazed. It’s the only way I will make a pizza now. I’m sure this one is awesome but I’m too busy to plan dinner out that far in advance. 40 hrs sitting in a fridge won’t work at my house. I did the one from Food Wishes. Basically goes like this. 1 package of yeast and 1 tsp sugar in 1 cup of warm water. While that’s proofing, mix in 2 1/2 cups of bread flour with 1 tsp salt. Add 2 tsp olive into the yeast water and mix. Combine with flour and mix in a mixer with a dough hook for 2 minutes or by hand until smooth and stretchy. Place in a 10 x 14 metal pan greased with olive oil and roughly stretch to fit. Doesn’t have to be all the way. Just help it along. Cover and let rise for one hour. I usually turn my oven on for about 2 minutes just to get it warm to maybe 100 degrees. Rises faster like that. After an hour, take it out and place pepperoni directly on the crust. Spread your Detroit style sauce over that. Thats basically a garlic flavored pizza sauce. Then add any remaining toppings and cover with cheese. I use 75% Monterey Jack and 25% mild white cheddar. Very important here. Press cheese along the edges of your pan. What makes a Detroit style pizza a Detroit style pizza is that when it’s cooked at about 500 degrees, the crust is fried with the olive oil, grease from the pepperoni, and the butter that releases from the cheese and flows down the edges of the crust. Cook that bad boy at 500 degrees for about 15 minutes and you’ll think you were in heaven. Just a side note. I live in central Texas so I’m only at about 500 ft above sea level. If you live in the mountains you may have to adjust. Anyways, I hope this helps someone out. Remember about the cheese. Don’t skip that step. It gives you the most moist and crunchy edges ever.
So let me get this right. You've been making pizza that long time with no crust flavor and you find a video of a fermented dough that tastes really good, but you decide that it takes twice as long as usual so you make a shortcut and post about it on the in depth video.
That sounds like a personal problem boss.
@@BlueFox61 Wow! Kind of rude. I don’t see anything wrong with sharing a delicious recipe that doesn’t take two days to prep. Not everyone has two days. I don’t have a personal problem. Im Active Duty and I supervise 13 enlisted. On my weekends I work a second job running heavy equipment and doing mobile welding. Not by choice. The economy sucks. So I rarely have a day off. Maybe once every 3 months. Sometimes my family gives short notice requests where that’s just not possible. The Detroit style I posted for everyone’s enjoyment ”IS” delicious. I would put it up against any other pizza out there. It’s not like Im taking credit or bragging. It’s not my recipe. If you dislike someone sharing cooking tips in an open chat, you might be the one with a personal problem.
@@survivalguyfyi5718 maybe I came off a little rude but to me I'd compare it to wanting to go to a BBQ competition/ festival and not going because its 2 days away and you need to eat tonight so you cancel your trip and eat Walmart BBQ from the deli.
With his method you're mixong dough with stretch and folds so it takes roughly 2 hours to prep, sits for 40 hours and then it proofs for 2-4 hours and its done. Entire prep and cooke time outside of proofing and cold fermenting is like 60-90 minutes of doing stuff.
But I will reinforce that having to wait an extra day is not a big deal, and defaulting to a faster recipe will give you blander pizza like you've had in the past 10 years.
Also, check out his videos though he does have a 1 day Detroit pizza recipe but it probably is less flavorful than a 2 day ferment. Best wishes!
@@BlueFox61 thanks for the reply, and the apology. I have no doubt this will be good. Having the meat directly on the crust and packing the cheese along the edges is key for sure. I’d like to try this recipe. I just need to plan ahead. I sometimes make meals ahead if I’m making beef bulgogi and I want a good marinade. I’ll have to post my results when I make it. Take care man.
@@survivalguyfyi5718 You too man. For me I just mix the dough, let it sit for 30 mins and do those 3 stretch and folds and stick it in a greased tupperware and half of the work is done. The rest is waiting for that day and proofing, dressing and done for dinner. god bless
That looks phenomenal, will be making it for sure. Thank you 😍
Thanks Claudia!!!
I have those exact kitchen towels! Star anise has a really strong flavor but extremely good flavor. It’s good to leave it in for a very short time in just about anything you make. Thanks for the great video! I hope the pup got some pepperoni! 🥰
A true work of art! Going to try the balsamic glaze next! Thanks for sharing
we just bought Detroit style pizza pans from Detroit Style Pizza Company (not getting anything out of mention, just sharing info.) They are preseasoned and it came out so perfect. I read a post from another person who mentioned tempering the overhead heat. So I let the oven floor cool to around mid 500 degree range (F) and covered the pan with foil. Cooked the pizza for 15 mins sorry I didn't time it accurately! Then removed the foil to let the top cook off. Results were AMAZING! If you have a recipe for dough for neapolitan style we'd love to have it. Our "flat" pizzas have left us feeling flat. The bottoms don't seem to want to brown. We've tried several recipes and alot of varied temps to no avail.
Loved the video. Some of the sound effects weren’t necessary because the recipe looks so good and the video is so appealing even without them. Thanks for sharing this.
I have tried this dough and it was absolutely delicious. I did not have tomato sauce, cheese not pepperoni which made sad. I instead put black olives, cherry tomatoes and some herb. It was out of this world 👍
That's great! Thanks for trying it out! :)
You make everything look great. Glad to see pizza oven.
Yeeeeeesss!!! Thanks for watching! :)
Sorry, bro, but i think your channel is the number one for pizza lovers. All over the world😍
Why being sorry? I LOVE IT! thanks man!
@@MileZeroKitchen sorry...for the others...😂
I can't stop watching your videos. I'm gonna try all the recipes..thanks
Can’t wait to try this amazing pizza recipe. It’s crispy well rison crust exactly how I like pizza to be. Thanks for posting
The most relaxing, and therapeutic video I think I’ve ever watched. I just want to melt away into a big bubbly piece of dough like that cheese haha amazing video, thanks for sharing
Thank you so much for watching! :)
Our favourite pizza recipe ever! Thank you!!
I’m from the UK. Our pizza is not good. I finally know how to make good dough thanks to this video!! Thank you!!
This is brilliant….. you are brilliant in your work with dough…..who ever u are ….. good job 👏
Try a Detroit style in a cast iron pan. I do mine in a #10 BSR. Turns out great.
BRAVO!!!! This is pure genius! You deserve the Nobel Prize
Ordered the pan, made this the other day and it turned out great, didn't do the vinegar reduction but looked pretty much like that and it was delicious. Thanks.
So I just made this pizza tonight. I used Brick cheese since we took a vacation to Wisconsin. I will always keep this recipe close when I need to make an amazing Detroit style pizza. So damn good!! Love all your videos BTW.
I never comment on any social media or TH-cam, but this video is just amazing! Well done!
My goodness! That pizza looks scrumptious of what you made.
I'm not a fan of pepperoni nor balsamic vinegar, but oh man, this pizza looks absolutely incredible. The look of that bubbly dough in the pan before you began adding the toppings is just divine.
Just made this last night and it was epic! Grazie mille.
That crunch was killer
Thank you for making this. I enjoyed watching it!
Thanks! Appreciate you taking the time to leave such great comment! :)
First video I have ever seen from your channel and I was immediately compelled to support it. This was a beautiful recipe to watch, and your directing/editing style is such an awesome compliment.
Great dough, I sometimes shorten the proofing/rising/resting times with a bit more yeast and it is still excellent.
Nicely done! the dough beautifully done and the rest definitely unique to Detroit!!!
Such a soothing, happiness inducing video!!! That dough looks so awesome! Great job!
delicious pizza in only 3 days!
Next level!
Thanks man! Appreciate it! :)
Just started the dough. Thanks.
Showing the second and third fold on a split screen was brilliant
Dude!!!!! This looks amazing! Thank you! I believe this is my favorite pizza video ever! Great Video ❤
Honestly, I've had my method of making Detroit style pizza for a while now largely based on Serious Eats guide. However, this is far more fluffy due to your patience, and I respect it. If I can show some restraint, I'm going to try to wait like you did to get it extra fluffy. Great video btw! You've got a new sub.
Looks more like a Focaccia. Still looks mad good.
I think I fell in love with this simple pizza recipe. Awesome video! Simple and straight to the point. I am going to try this recipe. I’ve been looking for simple Detroit style pizza recipe. And this is it thank u so much for sharing.
Your thumbnail photo got me to click. The artistry of your editing, appealing small details, and eye catching cinematography made me subscribe. I was entranced and entertained. What a great premise to have the instructions in closed captions. I was able to learn while watching an enjoyable scene. Well done, extremely well done!
Cooking videos that don't have any voiceover usually piss me off, but this was a joy to watch. Also reminded me to clean my kitchen.
Eres un gran maestro muchas gracias por transmitir felicidad maestro
Just got my first Detroit pan and this is gonna be the maiden voyage recipe!! I can see now I’m going to need a second pane for the other half of the dough!! 👍
OMG!! It`s after midnight and can`t sleep anymore.. am craving for your pizza!!!
Thanks the new recipe.
Congratulation to the new video and the new pizza oven. It's a great choice! :D
Thanks Janos! And thanks for watching! :)
love love love this...everything about it
Fantastica ricetta, proverò sicuramente
I dunno how you don't have more followers. Great content!
Thanks Kara!
That looks absolutely delicious thx for sharing,definitely worth a try.
I’m definitely going to make this!!!
Sampling the Peperoni makes this video Legit! going to try the recipe today!
this was absolutely great
Amzingly put together video and the pizza looks amazing am going to order the baking pans and try it for sure
Still the best looking detroit style pizza on TH-cam
Nice tips. I'm trying this soon using a 9x13 pan. I look forward to trying your Garlic Salamoia and also the Balsamic syrup. Thanks for sharing.
*have put balsamic vinegar reduction on my pizza for several years now after trying it as an experiment one evening and it has been an integral part and ritual of my pizza consumption ever since*
Best ever looking pizza dough, I been trying to duplicate this type of dough for many years.
*that looks amazing...defiantly gonna have to try this one*
Loved that ending! I thought you were awaiting that special someone. No, it was that special something!
Haha THAT something was even more special THAN SOMEONE!
se nota que cocinas con cariño!
Looks fabuloso! Trying it out now.
Great video as always. A little tip to save you some plastic wrap, once the dough balls are nicely coated in oil, they will not dry out. The oil is completly replacing the wrap. ✌️ Keep it up, I really enjoy your content 🍕🔥
Thanks Fiete, I use the wrap not only to avoid drying, but also to create an airtight chamber that helps the development of the final rise, but i totally agree with you on saving "plastic". It's been a long time I'm looking for something more "earth friendly". :) Thanks for watching!!!!
Lloyd pan lids😊
@@MileZeroKitchen Plastic shower caps work. Easy on, easy off.
That pizza Sir looks delicious and you make it look so easy I got to try thanks for sharing
guys, do yourselves a favor and make pizza on french baguettes instead. tastes just as good if not better while saving so much time. tip to making it taste even better is spread some butter garlic sauce on it before sauce and toppings. i use this technique with premade pizza crust as well and it works wonders! then apply the sauce and toppings and pop it back into the oven for about 9-10 min in a 385 degrees preheated oven.
I felt like i just had a peaceful day making pizza. You perfectly encapsulated the reality
That's great and exactly what I was aiming for! Thank you so much for watching! :)
@@MileZeroKitchen my detroit style pizza came in mail today. Excited! All the best! Subscribed
I use this, but butter up an oven pan instead of dividing it up. Slightly thinner, but much crispier crust.
Outstanding job!!
I will start on Monday for Wednesday.
OOOOOOOOOOOOOH Yeah! Ooni! Enjoy!
Wooooow that looks amazing, cannot wait to try!! Thanks so much for making this :) cheers
You must. Both me and Leann (wife) were like...HOLY CRAP! 😂
@@MileZeroKitchen niiice! Also curious I have the 10×14 llyod pan, should I just use all the dough instead of separating them to two balls or would it be a completely different calculation haha? Thanks!
Beautiful🐶 beautiful🐶 beautiful🐶 dog 😚😚😚
I love all of your recipes you're so brilliant!!! 👍👍👍
I can't wait to try all of your recipes 😀
Jake says THANK YOU so so much! ☺️
20 hours in the process and can't wait to do ittttttttttt
Dear Master Chef, You forgot to put a warning at the beginning! It is so dang good, that its hard to stop eating it!!! And, you will want more! It's dangerous, LOL I got lovely bubbles in my dough, so happy. The vinegar sauce, smelled awful cooking, but was awesome on the pizza. Did the method of parbaking from your other DP recipe. Husband said it is Damn Awesome! I cannot wait to make more of your recipes. So many I want to try. I think the Florida Man Pizza next. Thank you so much
This recipe looks incredible, but more over, your cinematography is GORGEOUS, the A7 III looks like a FILM, you got a sub from me, incredible work!!!...
I'm looking forward to your Ooni bakes! Tell me, what is the difference between this style of pizza and Pizza al Taglio? The toppings?
Dude them bubbles look great!
THANKS
More oil will fry the crust of the pizza leaving it crispier. Try to leave a like a quarter inch in the pan before putting the dough in to see the difference.
A quarter of an inch of oil in the pan? No way!
@@michaelspunich7273 just give it a try in a seasoned pan. You can recycle the left over oil. You don’t have to use that much oil but it’s kind of instructive
Thank you
Looks great! Can’t wait to try.
Thanks Andrew!
I carefully followed the recipe, with the only substitution being Bob's Red Mill Artisan Bread Flour instead of the King Arthur, but I think they have nearly the same protein content. Mine came out soupy and did not develop much gluten. I tried a second batch the next day and it came out the same way. Used the same flour, yeast, etc. to make a 75% hydration dough with 3% fat (Crisco) instead of 7.5% like this recipe and it developed gluten. Did anyone else have this issue and is the recipe really 30g oil for 400g flour? FYI, Mile Zero Kitchen's recipe for same day Detroit is 2.5% oil.
yes I had the same issue. I'll try adding less fat next time, and maybe add a spoon of honey to boost the yeast.
I will do this for my brother’s birthday this Saturday. Thankfully being in the Midwest I have easy access to Wisconsin brick cheese. This is the sort of cheese used on the original Detroit style pizza. Had anyone here tried it this way?
Как ваегда и вкусно, и красиво! Спасибо за видео!
nice sound affects even the crunch
If I only have 24 hours to put in fridge, do I make any other adjustments? Thanks!
A little more yeast