Detroit-style pan Pizza 🍕 #shorts
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Ingredients – 240g warm water – 3g dried yeast – 335g bread flour – 6g salt – 4 tbsp olive oil plus more for the pan – diced …
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How hot do I need my oven at home for this?
Pan pizza is hands down better
The thing with Detroit style was the cheese you put all round the edges so when it cooks the cheese leaves a burn sear around the corners leaving an extra layer of goodness!
What is that pizza oven?
No, it’s not
This isn’t Detroit style without the burnt cheese running down the side… also… sauce on after it comes out of the oven.
THAT WAS BASICALLY BREAD WITH PIZZA TOPPINGS!
Chicago deep dish is the best
Thats waaaay too much bread. Very little cheese and sauce. Doesnt look appetising to me in the slightest. Just looks massively doughie and super dry
There is a newer Detroit Style Pizza place in Auckland, I’d highly recommend trying if y’all ever around. Its called Slabs
Yes, of course how could you forget the only existing recipe of a detroit pizza guess we should just take his words
Americans really you think best pizza is in your country ☠
Too much bread
Not Detroit style pizza. Gotta add cheese on the outside of the crust
Shitty dough
Man I’m eating a Chipotle bowl rn yet i’d still rather have that pizza looks amazing
It's not pizza when it's made upside down, Detroit, n Chicago.
Actually, Chicago style deep dish is WAY better than anything.
You need to ferment your dough for either NY or Detroit. At least 48hrs
You didn’t get the crust right, gotta put the cheese more towards the sides of the pan so it melts in between and caramelizes
Can you list the recipe
Thanks gang. Love your sho
This is inauthentic.
The pie wasnt stolen or set on fire.
Yes also better then the naples's
Every major city in the US has its own version of pizza. And every Italian hates every one of them.
I think tavern style blows most pizzas out of the water. I’ve never had true New York style pizza, so I can’t really compare it to that I guess.
It looks wonderful but I feel like I should chime in here:
– Dough should be a bit thinner, 6ish mm once cooked. Chewy (good you used bread flour) but it should be less than half the pizza’s thickness
– Some pepperoni goes under the cheese (can pre roast the sausage so it also gets crispy), on top is optional or can be done later
– Sauce goes on after you’ve baked it about 85% of the way, helps the cheese get golden on top
– If you can’t get Wisconsin brick cheese, use half Colby Jack or similar and half mozzarella. Mozz gives it the stretch and a fattier cheese lets it get crispy
– Push that cheese to the edges, and load it up extra there! The best part of Detroit style is the caramelized cheese at the edge of each slice. You can actually make the dough a bit thinner around the edges to make room for more of the fatty cheese here
Not all of the above is required and not all the iconic places (Buddy’s, Cloverleaf, Loui’s) do all those things, but I do encourage you to try thinner crust and cheese on the edges sometime 🙂
Appreciate the representation!
All American ‘pizzas’ are equally disgusting. That’s it. I said it.
Detroit rules
its a loaf, not a pizza
Can you do a step by step for dough making???!!!
Block mozzarella? Bummer
Wrong
thats not pizza thats a casserole
I’m from Detroit and no. Not it’s not. Brooklyn Style Pizza all day.