HOW TO MAKE THE EASIEST DETROIT STYLE PIZZA - At Home
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- เผยแพร่เมื่อ 23 ธ.ค. 2024
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My friend this is absolutely the best Detroit style pizza on internet, and today i made it very easy to remake, starting with the pizza dough from scratch at home or business, then i teach you also how to make all the ingredients and how to cook it, i hope you like this video and it was helpful for you, please share my channel with just 3 friends it's free and it will help my channel to grow thank you from maestro vito iacopelli.
Pizza dough vito iacopelli
Prepare the poolish the day before with (300 ml water 300gr. flour, 5gr. yeast 5gr. honey)
-Day after make the dough with adding in the poolish: 150gr. flour, 10gr. salt, ts oil.
-then rest 15 min and make into ball, after rest 1 hour and put it in the pan, then press in the pan rest 2 hours
-add ingredients and cook for 18-20 min at 450f. in the oven
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Spanish
Amigo, esta es absolutamente la mejor pizza al estilo de Detroit en Internet, y hoy la hice muy fácil de rehacer, comenzando con la masa de pizza desde cero en casa o en el negocio, luego te enseño también cómo hacer todos los ingredientes y cómo cocinar. Espero que te haya gustado este video y fue de ayuda para ti, por favor comparte mi canal con solo 3 amigos es gratis y ayudará a que mi canal crezca gracias del maestro vito iacopelli.
Masa para pizza vito iacopelli
Preparar el poolish el día anterior con (300 ml de agua 300gr. De harina, 5gr. De levadura 5gr. De miel)
-Día después de hacer la masa añadiendo en el poolish: 150gr. harina, 10gr. sal, aceite de ts.
-Después reposar 15 min y formar una bola, después de reposar 1 hora y ponerlo en la sartén, luego presionar en la sartén descansar 2 horas
-Añadir los ingredientes y cocinar durante 18-20 min a 450f. En el horno
arabic
صديقي هذا هو أفضل بيتزا على طراز ديترويت على الإنترنت ، واليوم جعلت من السهل جدًا إعادة صنعه ، بدءًا من عجينة البيتزا من الصفر في المنزل أو العمل ، ثم أعلمك أيضًا كيفية صنع جميع المكونات وكيفية الطهي أتمنى أن يعجبك هذا الفيديو وقد كان مفيدًا لك ، يرجى مشاركة قناتي مع 3 أصدقاء فقط ، إنه مجاني وسيساعد قناتي على النمو ، شكرًا لك من المايسترو فيتو إياكوبيلي.
عجينة بيتزا فيتو إياكوبيلي
تحضير المسبح في اليوم السابق بـ (300 مل ماء - 300 غرام دقيق ، 5 غرام خميرة ، 5 غرام عسل)
بعد يوم من عمل العجينة مع إضافة البركة: 150 غرام. دقيق ، 10 غرام. ملح ، زيت ts.
بعد ذلك استريحي لمدة 15 دقيقة وصنعيه على شكل كرة ، بعد الراحة لمدة ساعة وضعيها في المقلاة ، ثم اضغطي في المقلاة ساعتين
أضيفي المكونات واطهيها لمدة 18-20 دقيقة عند 450 فهرنهايت. في الفرن
portoghese
Meu amigo esta é com certeza a melhor pizza estilo Detroit da internet, e hoje eu facilitei muito de refazer, começando com a massa de pizza do zero em casa ou no trabalho, então eu ensino você também como fazer todos os ingredientes e como cozinhar Espero que gostem deste vídeo e que tenha sido útil para vocês, por favor, compartilhem meu canal com apenas 3 amigos é grátis e vai ajudar meu canal a crescer, obrigado do maestro vito iacopelli.
Massa de pizza vito iacopelli
-Preparar a piscina no dia anterior com (300 ml de água - 300gr de farinha, 5gr de fermento, 5gr de mel)
-Dia após fazer a massa com adição na piscina: 150gr. farinha, 10gr. sal, óleo do ts.
em seguida, descanse 15 min e faça uma bola, após o descanso 1 hora e coloque na frigideira, em seguida, pressione na forma de repouso 2 horas
-adicione os ingredientes e cozinhe por 18-20 min a 450f. no forno
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What’s your favorite style of pizza? My was this one here
Was? What is it now?
WE love this chanal thank you for all what you presenting
Thanks for awsame video I love making pizza. You taught me how to do it
Neapolitan!
LECZO PIZZA
I like how you appraise all styles of pizza, not only Italian Napoletana. A lot of people I know mock other non-Italian styles of pizzas. You are inspiring.
I'm eating home made pizza watching this!!! This guy is the best!! A brilliant teacher!!!
Wow! This came out just perfect!
I’ve tried both the biga and poolish and for Detroit style the poolish was a winner. Topped with brick cheese from Wisconsin and homemade sausage- amazing! Thanks for the best pizza and best videos.
Thanks man! Will try it tonight!
No secrets, great tips, DELICIOUS pizza. Thank you Maestro n Vincenzo!
Detroit style is the best pizza. Thank you for all your hard work
Made this pizza for my wife tonight for dinner she loved it...thanks Vito from Rio de Janeiro 🇧🇷.
You convinced me to make a Detroit pizza tomorrow. I need to make my poolish today. I'm looking forward to the brisket video!
I subscribed the second when the sausage hit the ground and Vito said " I don't care I'm gonna eat it anyway " LOL
This guy is the real deal!
Native Detroiter here…Not bad IMO. I grew up on the big 3, and I’m not talking about GM, Ford and Chrysler. I’m talking about Cloverleaf, Loui’s and Buddy’s. They all do things slightly different. For example Loui’s uses cheese cut in small cubes just like their antipasto salad. Cloverleaf par bakes their pie and originally put the pepperoni under the cheese, as a kid I remember asking for the pep’s on top. An honorable mention should be the Detroit Style Pizza Co. They add sauce after it comes out of the oven. The Villa in Eastpointe will always be special, they have a round deep dish. Another tip is to use brick cheese, we have loafs flown down for when we make DSP at home. Thankfully The Detroit Style Pizza Joint in Cape Coral opened up a few months ago so if I want a slice without cooking that’s where I go. The corners in Tampa does a good job too. I need to mention that Little Caesars, Pizza Hut and Jets are not Detroit Style at all! They are the McDonalds of pizza, clown food. Subscribed btw, I like thin pizza too.
My dough is currently upside down in my pan....gonna be a lovely pizza later tonight. @Vito you are the best!
A few nights ago, I cooked this along with a pair of Napoletana pizzas with this type of dough! The Detroit style pizza itself was incredibly filling, and, best of all, easy to prepare! Thank you so much for putting together this recipe, Vito!
Doing the same, I have a 270 g bowl made for My napolitan personal for my son, and I'm making an 11x14 tray of Detroit
Just the day before yesterday cooked Detroit ( using Biga method )following your recipe : AMAZING from the first attempt.
Vito , thank You for sharing your passion. Would be great to see more videos on pizza toppings and what can make a good pizza beside from the dough.
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️👍
I've learned so much from vito.
The best Detroit pizza I have made ....And I have made 4 other popular recipes ...Great flavor...crunchy and chewy....Loved it
Did you use Tipo "00" flour or bread flour ? Many other recipes I found online use bread flour.
Vito you're already my reference to Detroit style pizza, learned everything from your previous videos and the results were outstanding. I'm certain this one will be AMAZING too !
Please don't use him as a reference to detroit style pizza. This is not good, he uses way too much dough for the size of pan and it ends up way too thick.
@@johnadamczyk6213 It's not science, relax bud.
@@johnadamczyk6213 so...use less dough?
@@Jizzaprove yes 525-550g dough for a 10x14 pan
That’s awesome you kept your word! Both these guys are extremely helpful. Thank you!
👏🏼👏🏼👏🏼👏🏼
Well done Vito and Vincent! 👏
Detroit style is the best. Looking forward to your recipe. I use 300g water, 10g sea salt, 15g extra virgin olive oil and 400g flour. 24 hour proof for 14x10 inch pan. Works perfectly for me. Doesn't need kneading
What's that in American portions?
What? No yeast?
@@daviclar867 sorry, 8g active dry yeast too
@@daviclar867 google it
@@jameskrbell aah, pan size. Wondered that. But funny you mix metric with imperial.
Daaaamn! I did like that video, I didn't remember the challenge haha. NICE TO SEE YOU BOTH! Great vid! 😎
Thanks Vito. Making pizza at home is so much better. Only thing now frozen pizza or take out pizza bread seems so lacking now.
What type of yeast are we using for the poolish? ADY, IDY? Thanks!
This sponge crust looks like Pizza Hut style dough, while not my favorite, definitely gonna give it a try. Awesome to see it’s basically the same with less flour and more resting time.
Taste nothing like pizza hut though. But less dough and more resting would work beautifully too.
It shouldn't be spongy like in this video. This is a disgrace to detroit pizza lol
@@johnadamczyk6213 I see you always have something negative to say. Please show us how it's all supposed to be done since you have all the answers. Lol. Ill wait for your video. 🤙🏽
@@vincentramosiii1431 John seems to think pizza is science, apparently. I made my poolish last night for this pizza on my pellet smoker tonight. I'll have to add mushrooms and a few veggies to keep my wife happy.
@@xmas4203 let's leave John to himself. I have no time for negative people. John who?
Hey chef, what about a video on white pizza? Special sauces go at the bottom, interesting toppings etc. Love your channel :)
What temperature water do I need to use for the poolish? Thanks kindly! All your videos have been fantastic.
Room temperature
Maestro,
I'm here in Germany and we mostly bake witch electricity. Got a brand new oven and was wondering how to set temperatur and mode? Guess 220 degree Celsius on pizza mode. What about time? bout 20 minutes?
Just one bite please has an excellent, excellent way of making this Detroit style..flaky, fried cloud..even better frozen, then reheat in oven, it’s just fantastic. I do t use a deep dish, I assemble with parchment and olive oil on parchment, let rise extended 2-3 hours, it’s so, so light..
wow yummy pizza 🍕😋 thank you for sharing make a pizza i always watching you sir.
god bless you🙏
how close this recipe is for commercial use?I mean timings of mix and fermentation and bake is working for a pizzeria place or is only for home use?
It’s good for home and for business
Thank you Vito for that video, always very good. Saluti dalla Svizzera
WOW THAT WAS AN AWESOME PIZZA AND THANKS FOR ANOTHER GREAT VIDEO VITO.
Like it. I'm making this pizza next time. Pizza, all I need. 😀
Maestro you are awesome. Thanks for no secrets.
That is like an American focaccia more than a pizza.
That smoked brisket on a juicy pizza...yum!
Deve estar uma delícia !!! Parabéns!!!! Deu vontade de comer. Amo pizza. Adoro as tuas pizzas.
Good morning ! Please guide me for how long to keep the poolish nd at room temp or in the refrigerator.
Regards
Just made this recipe turned out great 👍 the dough was perfect
Hi please can u tell me if u used all purpose flour or other?
Good Job you Guys are a Great Team
Great job Vito and Vincent!
Making this on Friday for my family. I can’t wait!
How did it come out?
@@vincentramosiii1431 AMAZING bro. Only thing I will do differently next time is maybe heat a pizza stone while the oven is cooling the pizza, then place the pizza on the stone for a little bit after to crisp up the bottom. But that could just be me wanting to tinker a little bit, it was a fantastic pizza. I made it for my family and put it out while I made a new Neapolitan’s and it was gone in about 5 minutes.
While the oven is cooking** the pizza.
@@bobby_4747 yep.. I use a pizza steel. Properly pre heated it cooks the bottom perfectly during the cook.
@@vincentramosiii1431 you guys even mentioned “it was the secret” on the video.
I should known! Lol
I also have one Z Grills pellet grill. It works perfectly
Was that 5g of fresh yeast or dry yeast in the poolish?
Active Dry Yeast
Dry yeasty
Can I use fresh test instead?
This looks so good. Can I halve all the measurements for a smaller pan? Thank you
Wow, made it and it is soooo gooood!!! Thank you Vito!🙏
Omg that’s so great you two together today
Thank you! 🙏🏽
Bravo! Vincent, if I eat those pizzas, do you promise I’ll grow up to look just like you!!!!!!!
Haha..no.. you need to eat Carne Asada burritos 🌯 to look like me. 😁
I’ll do it brother!!! Keep posting Maestro V.
Can you please tell what type of flour you used. Also what is the reason for the poolish being such a high percentage of the dough, thanks.
Great to see you guys again! Vito, you should make Ramos a regular guest. Awesome job as usual, Gotta love the poolish, it makes it so much easier.
Thank you Terry
Vito you are the man! That pizza is amazing can’t wait to see you make that brisket!!
Hi friend that looks delicious 👏🌺🌟👌
The great thing about this type of pizza is how forgiving and easy it is to recreate at home.
Super easy to do. No stretching, no launching.. just baking!!
Great job again guys..love it..
It is like a lasagna pizza for the thickness. Love it
Nothing better than a Detroit style Pizza
Born and raised
why are you still living in Detroit? that place is a wreck and disgusting
@@lordjaashin calm down
Love you @vitoiacopelli always innovating
Hey Vito, love the channel. Can you use this recipe for deep pan pizza? Pizza Hut closed in my area & l miss it’s deep pan pizza. It would be great if you could make a deep pan pizza video. Thanks!
You guys did an excellent job congratulations! and thanks for the recipe 😉
Hi Vito what type of flour is this. Does all purpose work ?
This is 00. All purpose will work, especially if you do the poolish method
@@vincentramosiii1431 thank you :)
What type of yeast do you use in the recipe? Also is 00 flour okay?
Great video Vito, keep the good work!
Nice Vincent and Vito!
Finally had a chance to make this. Awesome!
What type of flour do you use for Detroit style pizza, 00 or bread flour
Hey Vito, did you use instant yeast or regular for poolish?
Any idea which, annoying
If I bake this style pizza in my home oven, do I use the same temperature (. 450 F) on top of my stone?
Which typ flour is the best for the prepare?
Greetings from Frankfurt (Germany)
Great Video! Is this recipe made with tipo 00 flour or different?
Once you make poolish, should you refrigerate for 24 hours or leave at room temp?
Italians: Spend hundreds of year perfectioning pizza.
Vito: No secrets in this channel.
Us: 😍🍕
also Italians: no secret, just bread
How big is the pan you are using here? I made it in a 10x14 and there wasn’t enough dough (I used the one you linked in the comments)
9:46
Believe or not, Little Ceasers was first time I had this pizza. Their version is amazing and this is from someone who is a pizza fanatic from New York City!
i think the recepie needs a little bit more olive oil
Lol
😂
Like watching money fall out of my wallet lol
How many grams should the dough ball weigh for Detroit Style?
@3:45 1 teaspoon I mean 1 tablespoon olive oil.... And proceeds to pour in 1/4 of a cup.... 😅😅😅😂😂😂
Love DSP. Nice video Vito and Vincent. Can we get a new Bari style pizza, by candlelight??!!!
Can this be baked in a regular oven?
Love the swasage and the swauce 😂
I've been looking for a Maltese 'maxims style' pizza recipe for ages. This seems to be very close. Maybe Vito it's a good idea for you Malta is close to Italy 😊
Dios mío!!! Que pizza!!!
I'm in a diet. And just subscribed. What about lower calorie ones?
Is coming next week one amazing keto pizza dough
@@vitoiacopelli top man
@@vitoiacopelli Great im the Keto Fan and i love Keto recipe. Can't wait for this
2am pizza craving have only just begun. Just order the pizza lard azz
Can you use Biga dough for Detroit pizza
So glad you made this one! Did the brisket video happen? I’m about to go looking for it 😂
Growing up in the suburbs north of Detroit , Dominick's had some of the best Detroit style pizza
So the dough mixture requires no extra water?
I tried this recipe but I had to add in a little splash more water. However I made the mistake of added the extra 150g all at once. Also I had to mix by hand. Not sure I need the benefit of separating this step as the poolish mix looked great before I screwed with it
Vito you’re the best .
The poolish is 24 hours at room temperature ?
No. Poolish is 1hr RT, 16 - 24 in the fridge
@@vincentramosiii1431 thanks you guys are the best. how much dough on a 10 x 14 pan
@@oscarcarvalho5806 750g
Thanks
@@vincentramosiii1431 Chef Ramoooos well done bro !! What flour did you use if I may ask ?
Bondziorno maestro can't wait so much
What size pan did you use?
Really great video! I can't believe it
took me this long to find it. Too bad you didn't hot 5k likes.
👍
did you use regular flour or 00 flour?
Please
Doest it smell sour and yeasty?
Parabéns meu amigo Deus abençoe
detroit style is best when you cook it twice: once with cheese on top and second time with sauce and toppings on top
Soft and craunchy
More videos with Vincent please.
👏🏽👏🏽👏🏽
@@vincentramosiii1431 Patiently waiting for the brisket video, Vince. I'm a pellet smoker and love everything BBQ.
@@xmas4203 looking forward to it too. I'm bringing my Harry Soo skills to Vito's pellet grill. Let's see how this goes. 💯🤙🏽
@@vincentramosiii1431 Awesome! I love Harry's vids. I started as a Aaron Franklin brisket smoker with my off-set. But pellet smokers are a bit different. I haven't used my off-set since I got my Camp Chef pellet.
Yes Sawsage. How about my favorite pizza next a New Yawk style Siclian video next ?
this pizza looks really amazing and good
Big Tnks! from Rus pizzalovers
Love Detroit style pizza!
What type of flour did you use and how size was the pan
My man put his ring over the glove lol. Great pizza and vibes again
😁🙏🏽
Grande Vito!