THE ULTIMATE SOURDOUGH DETROIT-STYLE PIZZA RECIPE
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- เผยแพร่เมื่อ 5 ส.ค. 2024
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Includes everything you need to know to bake your first loaf of sourdough bread!
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TABLE OF CONTENTS
0:00 - Introduction
0:23 - About Detroit-Style Pizza
0:48 - Mixing the Dough
2:20 - Bulk Fermentation
3:59 - Dividing/Shaping and Final Proof
6:18 - Making Pizza Sauce
8:09 - Preparing Toppings
8:49 - Topping and Baking
9:44 - Final Result
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I searched for "sourdough detroit style pizza recipe" a few months ago and was disappointed with the results, so I'm super happy (and not surprised) to see that you tackled it! Looking forward to trying this soon, thanks for uploading!
Haha I'm glad to hear that! Yeah I found the same thing when I looked it up, so I figured why not make one myself?
As a lifelong Detroiter (Uno's, Buddy's, etc) you have that pan crust on the edge down to perfection, I can hear, taste, feel and smell it!🤩
Haha thanks! I'm actually from the Detroit area as well, so I definitely wanted to make sure I got it right!
Love these recipes!!! My pizza came out amazing! Your sourdough videos are the only ones i can follow and have amazing results!! Love the cinamon rolls and dinner rolls too!
This came out soooo delicious. The crust is perfection. I grew up in and around Detroit for like 30+ years before moving to the big island. SO stoked! YAY! There are a couple places here that make decent thin crust pizza but nothing like the ol' Dirty D. Thanks a bunch!
Made this for dinner last night and it was excellent!!! Thank you!!
I was fortunate enough to try The Regular Chef's Ultimate Sourdough Detroit-Style Pizza. It was the BEST pizza that I have had!! Amazing crust & the sauce had a bit of a kick to it. Yum!! You will definitely want to try this!!
Perfect recipe 👍🏿👍🏿
That’s looking nice! You inspire people to cook! You deserve more subs!
I appreciate it!!
Very nice👏👏👏
You make it look sooooo easy man! I just want to reach through the screen and grab a slice 🤣.
You CAN do it..........Si se puede !!
I like this unpretentious, unfussy, and filling pizza variety.
Thank you Charlie for this delicious recipe! I discovered Detroit Pizza only a few weeks back and discovered I really like it. The reason I probably like it, is because of your recipe. I have made this recipe twice so far and I am going to make it once again this weekend. My question to you is have you ever thought of adding Semolina to the base? Most traditional Detroit pizzas have this in their base but you exclude it. Any reason why? If you were to use it how would you add it in? What would the benefit of semolina give to this pizza? Thank you
Hi! I’ve been making some sourdough Detroit style pizza for about a year now and a couple things I have learned that might help others. #1, Olive oil is pretty unforgiving due to low smoking point and I struggled with consistent results. I use vegetable oil now instead. #2 grating the cheese helps me keep an airier end result. #3 don’t be shy about seasoning the top of the dough before the cheese and sauce go on. #4 if you try to rush the dough your pizza will be crap. I always make my dough 1 day ahead, proof overnight, and then retard in the fridge the morning of the bake.
Finally, your pan matters. I got some authentic pans that I have to keep seasoned like cast iron.(I don’t like Teflon, especially at high temps).
Hi, good points. Where did you get the authentic pans?
Have you experimented at different hydration levels? That's a very wet dough with a 100% hydration starter, at 380g / 430g = 88% hydration.
This is the style of dough that Motto Pizza uses.
Nice looking pie! Try a couple of anchovy fillets in your sauce for that wonderful Umami flavor and take it to the next level.
Charlie, I made this last night and once again it turned out perfect. I would however like to try adding a sourdough / yeast base to this recipe. I usually double your recipe to fill my Large Detroit pans. If I am using your recommended 120 grams of sourdough how much yeast should I add to get this bread a better rise? Will my taste change noticeably by adding yeast? I signed up for your sourdough bread making class yesterday. I am looking forward to it
Darn close to a Detroit style pizza! From a former Detroiter it was a childhood special especially on your birthday 🌟
100% !
Awesome recipe! Wondering what flour you used for the sourdough starter? Was it 100% bread flour or a combination?
Thanks for the recipe! I love your sourdough bread recipe, it never fails and this looks just as fool proof!
Just a suggestion, use a pop filter for your voice overs for future videos.
Thank you for the recipe, will give it a try! As a Detroiter that grew up with this pizza (but now living on the west coast for 20 years), I'm always trying new ways to replicate it, but haven't been very successful making the dough with my sourdough starter yet. Have you tried adding grated parmesan around the edges (as Buddy's pizza in Detroit does)? - it really helps with that cheesy edge. I also sub 2/3 low-moisture mozzarella and 1/3 monterrey jack since brick cheese is hard to come by here...
Let me know how it turns out! I appreciate the tip about the parmesan. I didn't realize that Buddy's did that but I'll have to give it a try.
Do you notice any difference between the “same day” and the dough that you store in the fridge for 24 hours? Also have you experimented with leaving the dough in the fridge for longer than 24 hours (48 or 72…)?
Made this today and, although tasty, the crust was way too wet. I had weighed the flour, water, and starter according to the recipe. I feel like I should have baked the crust before putting the toppings and sauce on. Any recommendations?
Usually when the dough seems under cooked, it’s because it was under fermented. So I would try lengthening the final proof next time. This dough is pretty forgiving in that regard. I’ve even let it go for 10-12 hours longer than what I recommend in the video, and it worked out fine!
If you split the dough in two, how many grams of dough are you shooting for? You mentioned that you like to divide and weigh the dough, but you never said how much the dough weighs.
Who measures water in grams?
Everyone who bakes?
You should not read like that. the sing-song voice is annoying af.