Detroit-Style Pizza
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- čas přidán 2. 06. 2024
- In this video I make a yeast-leavened Detroit-style pizza topped two ways: one simply with cheese and pepperoni, and one with the addition of pickled jalapeños and a honey drizzle (which I forgot to add!). As is traditional with Detroit-style pizza dough, this one is high hydration, and it's topped generously with cheese and pepperoni. That said, compared to many Detroit pizza recipes out there, this one is not quite so excessive.
Here are the volume equivalents for the weights given in the video:
2 heaping cups bread flour
1.5 teaspoons salt
1 teaspoon instant yeast, SAF is my preference
3/4 cup + 2 tablespoons water
Find the full recipe and many more notes here: alexandracooks.com/2021/08/13...
Here 's the recipe for the tomato sauce I've been making: alexandracooks.com/2021/06/15...
And here's the recipe for the pickled jalapeños: alexandracooks.com/2021/08/03... - Jak na to + styl
Still the best cooking channel in the world. No talking, no bullshit.
Thank you, David :) :) :)
This crust looks amazing! Will try it soon.
That sizzle 👌👌
Thank you for this very instructive video.
Very nice Pizza!! Thank you~
Making this for family this weekend. Looks amazing! Thanks!
Oh great! Hope you love it.
@@AlexandraStafford Yup - it was amazing! Honey + jalapeno's changed my pizza world. Incredible! Thank you!
So great to hear this, Nathan!
Made the dough yesterday and it's so crazy easy! Tyou!
Yay 🥰🥰🥰🥰🥰
OMG, this looks blinking lush!! 😋😋
Yay 🎉🎉🎉🎉🎉
Love your channel thank you
One of the best if not the best Detroit pizza video i`ve seen on this platform. Excellent. One problem? Now i have to have a go.
You do you do 🎉🎉🎉🎉 Thank you :)
Oh I'm makin' this (minus the pepperoni)!
This looks wonderful. I think I'll try your sourdough version too. I have been using your recipe for the vodka tomato sauce and that has been great so can imagine it would do well on the pizza too. Where did you get the pizza cutter?
Great to hear, Claudia! I don't love the pizza cutter, otherwise I would share. As soon as I find one I love, I'll report back. This one was just not as sharp as I would have liked.
Awesome Awesome!
Question: When you transfer the dough with cheese back to the fridge for 12 hours, how much does it rise by the time you take it out? I assume you do not let it rise any more at room temperature? Is there no benefit to let it come to room temp before baking?
Thanks.
Thank you for the recipe! My dough is in the fridge. I don’t have the Lloyd’s pan you recommended. Would it be okay to use a regular Chicago metallic pan of the same size as long as I butter generously? Thank you again! :)
Yes, absolutely! Do you have a baking stone or Baking Steel?
Thank you! I have a baking steel and it came out great! Just about to make another one now… :)
This would probably be good with sourdough starter? Looks similar to the focaccia recipe.
Yes! On the blog, I have a sourdough version... video coming soon! But you can find the sourdough proportions here: alexandracooks.com/2021/08/13/detroit-style-pizza-two-ways-yeast-and-sourdough/ Or you can simply make this sourdough pizza recipe and split it between two pans: alexandracooks.com/2020/05/01/simple-sourdough-pizza-a-step-by-step-guide/
@@AlexandraStafford great. I didn’t know you had one. I usually just follow your videos. I will definitely give it a try. Thanks.
@@elisajoly these smart phones are pretty creative with their typos. I am pretty sure they laugh at us when we are not looking. 😄
What size pan do you use in the video?
I do have a awesome pizza stone but its to big to place in the fridge, would it be beneficial after the the second proof to transfer to the stone right before baking? I feel like it would lose shape
Is the pizza cutter from lloyds?
Never heard of Detroit pizza. Looks like a focaccia. Must be nice.
Dough is very similar to focaccia!
Ali can you share the name/kind of pizza cutter tool you use?
David, to be honest, I don't love it! I LOVE the idea of a mezzaluna or a "rocker" pizza cutter but the one I ordered was not as sharp as I would have liked. I'm researching others... if I find a good one, I'll share it here.
I baked it in my oven for 18:30 seconds.
Lady, yr tryin' to kill me.
:) :) :)
At 0:05, I verbally said, "Oh my God..." That crumb... Seriously.
Awww :) :) :)
@@AlexandraStafford I'm on day 3 of 4 with your recipe. The dough and cheese are resting in the fridge... I'm so hopeful for results like you got!
@@bryanonthecoast572 oh yay!! Keep me posted. Hope you love it 💗
@@AlexandraStafford OMG, OMG! This was fantastic. My wife and I were like, "instant favorite!" I really appreciate how clear your recipe is written as it made things impossible to screw up. Thank you so much!
WTF is 2 heaping cups of flour?! What's wrong with grams, America?
The gram measurements are in the video... I include volume measures always because many people still do not use a scale.