12 TIPS To Perfect Your Detroit Pizza You PROBABLY Didn't Know About.
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- čas přidán 27. 06. 2024
- In This video i will show you 12 top tips to a better #detroit #pizza including how to make a "cheese crown", how to shape the dough, when to put the sauce on, what cheese to use instead of brick cheese on a detroit pizza. links and recipe below.
Bridgford old world pepperoni : amz.run/6IY1
Meat tenderizer : amz.run/6IY4
Pizza steel round :amz.run/6IY7
Pizza steel square : amz.run/6IY8
Dalstrong pizza cutter : amz.run/6IY9
Dough containers : amz.run/6IYA
Pizza peel : amz.run/6IYB
Cutting board: amz.run/6IYC
Wooden peel : amz.run/6IYD
Mixing bowls : amz.run/6IYG
Llyod’s Detroit pan amz.run/6QJp
Authentic motor pan : amz.run/6QJq
Scimitar : amz.run/6QOd
Pizza books I own:
Perfect pan pizza, peter reinhart : amz.run/6RZW
Pizza Czar, Antony Falco : amz.run/6RZX
Pizza camp, Joe Beddia : amz.run/6RZY
Pizza Quest, Peter Reinhart : amz.run/6RZZ
The Elements of Pizza, Ken Forkish : amz.run/6RZd
Mastering pizza, Marc Vetri : amz.run/6RZe
Flour water salt yeast , Ken Forkish : amz.run/6RZf
The Pizza Bible , Tony Gemengani , amz.run/6RZg
For the dough go to one of my master dough series and pick any one of them. for the sauce i made for this pizza :
350g San marzano Tomatoes
30g Tomato paste
2 cloves garlic
5g salt
10g sugar
nice healthy pinch of dried oregano
15g unsalted butter and a healthy bunch of fresh basil.
puree all but the butter and basil, bring up to about 125 degrees and add the butter take off the heat and add the basil.
0:00 intro
0:31 how to shape your dough ball for detroit pizza
0:56 you should use oil and butter to grease a detroit pan
1:16 Always cold ferment pizza dough
1:30 dry out some cheese in the fridge for a detroit crown
1:43 what cheese to use for detroit pizza
2:08 cube cheese instead of grating it
2:25 shape detroit pizza dough in stages
3:05 try adding half your cheese while the dough rises
3:34 don't cook sauce for detroit pizza
3:55 use some nice cupping pepperoni for detroit pizza
4:19 par bake your detroit pizza with just cheese on it
5:24 Use three stripes of red sauce for detroit pizza - Jak na to + styl
Great tips. The biggest improvements for my Detroit pies have been diastatic malt powder, the proper pan, placing the pan onto a heated pizza stone, and most of all, drastically reducing or eliminating kneading entirely. If your Detroit pizzas are coming out to substantial and chewy, try a no knead version for comparison and see if you might not actually prefer it that way. I do.
A new Detroit video is planned after I get there next 3 off my hard drives, I will try no knead. Or perhaps I'll just do a deep dive on knead vs not. This is the second comment today regarding it, although yours was entirely more constructive, thank you.
@@rollonfood I’d love to see somebody really explore the consequences of what we do to the dough after mixing it. Side by side autolyse vs no autolyse, no knead vs 2 minutes vs 10 minutes, stretching vs no stretching, 1 day ferment vs 3 day, 1 hour rise after knead vs straight into the fridge, etc. I made two Detroits three days apart last week and the first one at 10 minutes in the KitchenAid, what I use for NY style, was too thick and too chewy, so I used less dough with zero knead and it was great, both very basic 75% hydration dough. But I think there’s a middle ground because the pizza compressed a little more than I wanted, so I’m going to try a 2 minute knead next for slightly stronger bubble structure.
@@haircutdeluxe excellent, I'm on it. I'll try and get some answered in the Detroit video next, but there might be a new master dough video on the cards
Good stuff. I'm going use it this weekend.
Your content is really good Antonio!!
mind-blowing
Ok after making this style he is the only one putting out game changing tips !
Stick around my friend, this year my new year's resolution is to change as many games as possible
More great pizza content. Liking your pizza book library as well.
Thanks!
The white sharp chedder definitely works. I also found that Newman's Own Tomato and Basil works well.
I'll check it out! Thanks
Now I’m ready to try this.
Do it!!!
looks great my mouth is watering,im from detroit but this looks better than what ive actually had here great job i will be doin this soon!!!
Thank you!!
Great video. Thanks chef. Love from India.
Thank you!
CZcams is dropping the ball! When are they gonna let you go viral!!! most beautiful pizza masterclass on youtube!!!!! and every video is funny as well!!! can't be beat!
They'll find me one day. 🙂
@@rollonfood just keep up the great work and don’t get discouraged!
Fight with honor and you will win!
@@thedogefather thanks again mate. Hey while you're here, I was thinking of starting memberships, and need some ideas for members only videos.
@@rollonfood maybe some behind the scenes extras or bloopers could be fun!
I’m about to make detroit style pizza for the 3rd time this week for this.
The Scimitar got my like/sub
Amazing
Thanks!!
@@rollonfood your welcome
Thank you for supporting me by subscribing and liking
thanks for sharing, i am a retired american in the philippines and i am going to try to learn to make a decent pizza, sad so many things i can not buy here . cheese they sell very little, i will be learning to make cheese as soon as i can , but again it is very hard to find milk the stores only sell powdered or high temp stuff
Wow, that sounds tough. Maybe buy a cow?
Damn, man. You're reading my mind.
Today I was thinking about trying this out after multiple ny style I learned from you and now this! I trust it'll be great.
Will report with results haha
Haha nice Wiseman too haha
If you do try it, try white cheddar, and let it cool down more for the "crown"
I just completed a Detroit pizza bake using your guidance. 🎉 thanks so much for making this video. I miss your content; it’s been a while. Anywho, I just gave you a nice shoutout on my Facebook pizza group. Merry Christmas! ❤😊
New video by Friday morning George!! It's a simple video on my recent purchase of the modernist pizza books I bought myself for Xmas ( just to get my feet wet again)
Then after that releases I've got plans to publish steady for the near future. Thanks for supporting me!!
@@rollonfood Great to hear. Can’t wait. 👍
nice bro good looking pizza
Detroit is one of my favorites
Great tips, thank you! Where did you get the lid for the pan?
Thanks!! detroitstylepizza.com/products/large-detroit-style-pizza-pan-lid-10x14
Lots of tasty tip here! Frying cropped crushed garlic in a bit of extra virgin olive oil, and then add the tomatoes in the pan, does imo matter in the sauce taste. I think many pro restaurants don't take their time to do this, but the difference is noticable. Try it and tell. The absolute disgrace would be to use dried garlic powder for ease.😮
Thanks for the tip!
LOL @ Joshua Weissman.
Great video, thanks for your advice. Where can I buy the cheese from that you use? Thanks
which cheese?
Top vid 👍 is there much difference using the lloyds pans over steel ones? i need to pick one up but leaning towards the steel versions as i don't like cooking with aluminium/non stick stuff
My steel one lost it's seasoning after a single use, and you can't use water to clean it, all in all I just prefer the Lloyds pan. It seems to have a bit more "grip", ironically, for shaping the dough.
Where do you get you Munster from? Great video
From Kroger or Publix. I think Kroger. Where do you live?
Cut it first. Then add sauce 🤘🏼💪🏼
Thanks! Tbh I usually do. If you see my last two Detroit videos I do it in them. Puzzling why I didn't in a video about tips on Detroit haha
Good idea!
@@rollonfood all killer. Keep kickin arse 💪🏼
Um, yum 😮
:)
Using the bench scraper to remove the pizza from the pan is genius.
The sauce seems suspect, but the pizza itself looks amazing.
I suppose there's a lot of people who like the sauce to be cooked a lot more and reduced, I just find this flawed personally, especially if you're using canned tomatoes. I probably should have explained myself. Perhaps I'll make a video about it. 😉
Can you consider a Chicago stuffed pizza down the road? I'd like to compare how you make all 3 types you'd made. Thanks!
Next pizza video is Chicago deep dish, but I will do a stuffed after it just for you!
@@rollonfood Thanks! Either will do, but both will be better :) Thanks so much!
I love that spoon you're using for the tomato sauce. What is it called?
I'll add it to my links, but it's just a small sauce ladle.
@@rollonfood Thank you.
How would you reheat this if you had left overs?
I like to put them oven on 375f then stick whatever pieces I want directly on my pizza steel, but a tray with foil is perfectly fine.
Great Detroit tips… you. Gotta try Buddy’s pizza…
It's on the list!!
Great Vid! Did you also use a pizza steel or stone in your oven?
I always keep one steel in the oven, but it's not entirely necessary for Detroit.
@@rollonfood thanks!
@@lisimbapink4498 no problemo!
I somehow didn’t catch what temp you’re cooking at?
I'm thinking of doing a Detroit pizza video of my own in the future. May I have permission to use a clip from this video, for reference, please? Of course, I will credit your channel as the source. Cheers! =)
Of course you can!
@@rollonfood Thank you! =)
Detroit Rock Pizza
Where can I find the Detroit pizza Doe recipe?
I have a video on my channel!
Excellent video. However yellow cheese on pizza is a big turn off... Monterey Jack works better if you can't get the brick cheese from my stomping grounds...
I actually don't mind some yellow cheese on Detroit pizza. Any other and I agree, but I think I'll be using white cheddar in the future anyways
Dough needed higher hydration...
You tried it and it needed higher hydration? I didn't think I even put a recipe for this one.
First of all, looks delicious but not authentic. Pepperoni under the cheese, no yellow cheddar, higher hydration dough. Sauce… that’s a whole other video. Keep up the good work, like I said looks delicious.
Thanks for the feedback!
Crust is thick, if you like that, all's fair. But I think there's too much dough
If you put cheddar on my pizza we're gonna have a bout and I will win the yogurt wrestle
stop putting cheddar on this pizza, you're wrong. Munster is almost tastless, everytime I watch this there are more mistakes man. stop it
Thanks for your input, but I disagree with the size of the crust. Maybe it's just an opinion but I like my Detroit to be a fatty.
Bout out no bout (I've had plenty of bouts) you're wrong about the cheddar. It absolutely makes the 'frico' as they call it perfect. Now, many Detroit places use white cheddar, and I've been told I should do the same, and that's fair, but they differ in appearance only.
Long story short, unless you've actually tried a big thick Detroit pizza, with lovely caramelized cheddar (of whatever color) all around the edge then .. well you can't be qualified to oppose it. 😉
@@rollonfood Give an American a pizza with cheddar on it, they won't take another bite. There's a reason "Pizza Inn" went out of business
@@rollonfood Full respect, but the American palette is a little different. No one will deny cheese, but it's just weird man,
@@Nepomniachtchi_Austin I can quote you at least 4 top pizza books where they use cheddar on pizza. All Americans. I don't know where you heard this stuff but it sounds a little biased. Nice chat though. Summary you don't like cheddar on pizza, I do. 👍
@@rollonfood I have a lot more to say lol, but at the risk of being a dick I will hold my tongue.
Cheddar???????
Yes cheddar. Don't knock it until you've tried it. 😉
Detroit bread not pizza
random words not sentence
Sorry, but that is not the Detroit pizza that I know and grew up with. Way to soft and no cheddar. Wisconsin brick only. Much better recipes out there do not use this one, you will be disappointed.
Did you make it?
to thick , crap
is that poetry or were you drunk?
A pom making pizza, blasphemy
I'm a global citizen 😉
A pommy try hard cook
cooking is effortless to me. where are you from ?