The Home-made Pizza thread

[Supermoon]

X2 Detroit style is becoming my new favorite style after a brewery near me opened up with a pizza chef from Detroit.

[Peruvian]

Just read a little about Detroit style. I had never heard of brick cheese before and don’t have any idea where I’d buy that in VT.

[old goat]

I grew up in Detroit and worked in a pizzeria there and I'd never heard of Detroit style pizza until last year. Guess i led a sheltered life. The pizza place I worked at was owned by a 30 something Italian immigrant FWIW.

[MakersTeleMark]

It's a thing. It's really recent though. It's actually good if you don't compare it to anything. It's like the chopped cheeze of za. I'm too old for the coming up, but appreciate its presence.

https://www.instagram.com/alpinepizzacompany/

[singlesline]

I'm mostly trying to approximate Jet's Pizza (midwest detroit-style chain, but maybe not "authentic" as they don't use brick cheese or pour the sauce on top of the toppings).

I basically use this crust recipe, with the addition of 5g of sugar to the dough. That was the trick to delivering the texture and flavor I wanted.
https://www.seriouseats.com/detroit-style-pizza-recipe
I have settled on the food processor method as it is super fast--I can weigh my ingredients, blitz them, and set them aside to rise in 5 minutes flat. Stand mixer or hand kneading would take 25 minutes and the result is identical.

Pan is the 10x14 LloydPans detroit pizza pan recommended in the article. Use more oil in the pan than you think you need...the crust needs to fry in it. I'm probably around 3-3.5tbsp?

For cheese, I just use ~10oz of a good shredded mozzarella (no source of brick cheese here and mozz is what Jet's uses). Usually the thick-shredded Tillamook. Key is to get it all the way to the edge so it melts down and fries around the edges.

Sauce can follow the recipe there, but 1cup of Rao's Marinara is almost the same (and sold in bulk at Costco) if you don't have time.

I'm usually able to find decent whole pepperonis at my local grocery to slice as needed.

Occasionally I want to go more true detroit style and and will buy a block of mozzarella, cut it into cubes, and do a few lines of sauce poured over the top. You end up with a fun texture to the cheese this way (some spots are thick and chewy where they sunk into the crust, others are thin and crisped). I don't do it often though because I can't buy brick cheese and the mozzarella my store sells in blocks is just not as good as the Tillamook mozz it sells in shredded form.

I max my oven out at 550 with a baking steel on the bottom rack. Pizza pan goes directly on the steel and is done in 12 minutes. Steel is not mandatory, but it did help a little.

[nickwm21]

A baking steel is one of the best culinary purchases I’ve made… inspired by this very thread….

I’m sure you could pump out a slightly better pizza with an ooni or gozney…

but….

- I can make pretty damn good pizza with the steel on the grill or oven.
- I can use it on the stovetop or grill as a griddle. (No need to buy a blackstone)
- I can store it easily (no need to store a pizza oven)
- It was under $100.

This Etsy shop is where I got mine. Priced right. 3/8” options.

https://www.etsy.com/shop/222Steel?r...g_id=911923610


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[bfree]

A baking steel is one of the best culinary purchases I’ve made… inspired by this very thread….

I’m sure you could pump out a slightly better pizza with an ooni or gozney…

but….

- I can make pretty damn good pizza with the steel on the grill or oven.
- I can use it on the stovetop or grill as a griddle. (No need to buy a blackstone)
- I can store it easily (no need to store a pizza oven)
- It was under $100.

This Etsy shop is where I got mine. Priced right. 3/8” options.

https://www.etsy.com/shop/222Steel?r...g_id=911923610


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Agreed. The only thing I don't like about the steel method is that it takes forever to heat up. Ooni is much faster.

[singlesline]

I have a 2 pack of these Misen steels that I got on sale for ~$55:
https://misen.com/products/oven-stee...39621352095825

Nice because you can keep them together on one rack for a single surface that's larger than most standalone steels.

Or you can split them apart, e.g. put one on the rack you are using and another one on the rack immediately above to radiate more heat down onto your food.

They are only 6mm, so they don't take that long to heat up. I leave them in my oven full time and while I noticed it takes a little longer to preheat, it keeps the oven temps much more stable and I find I get better results with other baking/roasting tasks.

[sb]

Nice!

[AmmergauerTele]

Usually go with the stone on the grill but the last page of this thread made me pivot. Made these last night in the oven. Had to rush the Sourdough, not enough time to rise, home late from work, poor prep. Still came out great and tasty. Did some more Detroitish reading….cheese first then sauce. Next time. Tricks to get the dough to the edges? Little olive oil in the pan was great. Maybe 17 minutes at 425f. Thick cut pepperoni was quite good.

[Pinned]

Next time. Tricks to get the dough to the edges?

The Detroit style pans are a lot smaller, which makes it easier. I've found it's pretty hard to get the dough to the edges on a sheet pan too unless I'm using a TON of dough.

https://detroitstylepizza.com/produc...-steel-dsp-pan

I don't have one of the actual steel Detroit pans, but I do have an 8x10 aluminum baking pan that's similar in shape to those and it works OK. I think the steel is supposed to get better crisp but the aluminum has been OK for me, especially when baking on top of a baking steel.

[Thaleia]

, especially when baking on top of a baking steel.

(haven't tried it yet) but Serious Eats suggests to put the pan on the bottom of the oven (not bottom rack, literally the floor of the oven) for crispy dough when doing Detroit style.

https://www.seriouseats.com/detroit-style-pizza-recipe

[Dantheman]

Serious Eats french bread pizza on Fioreglut focaccia. Was excellent, but learned a few things for next time:

-Went a bit heavy on the cheese
-Needed more pepperoni
-It can handle a LOT of sauce. I thought I was pretty generous with the sauce but it definitely would have been better with more and wasn't anywhere close to being too much.

[singlesline]

to get to the edges, I add extra relaxing time. 2 hour rise then dump into pan, roll in oil, squeeze it roughly to shape.

cover and rest for 20 minutes and then squish all the way to the edges.

cover and rest for another 20 and then over stretch the corners to get them to stay. Also make sure you get cheese all the way to the edges which will fill the gap if the corner pulls back a little.

The Detroit style pans are a lot smaller, which makes it easier. I've found it's pretty hard to get the dough to the edges on a sheet pan too unless I'm using a TON of dough.

https://detroitstylepizza.com/produc...-steel-dsp-pan

I don't have one of the actual steel Detroit pans, but I do have an 8x10 aluminum baking pan that's similar in shape to those and it works OK. I think the steel is supposed to get better crisp but the aluminum has been OK for me, especially when baking on top of a baking steel.

i think it is also better with higher edges in general. I know people who have used metal 13x9ish lasagna pans and I’ve also split the recipe into two round cake pans.

[nickwm21]

Pita, jar of marinara, preshredded monz, shelf stable pep.

This shouldn’t be this good….


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[sb]

Happy combo experiment?

Found several of those grocery store packs of pizza dough flour that needed used up, 4 packs in all. Mixed it up with half the water plus evoo, salt and yeast. Took off like a big dog and stuffed it into the fridge. Got it out this AM for the prep. Looks like it should be fine.

Currently rising on the steel and cast iron in a warmed oven. Later to start the jar of store bought sauce with additions of black garlic and a bit of mater paste.


Update

The dough tasted fine although different, not as crispy as i like. It was light and airy with nice chew to it. Could have cooked a tad more. The sauce was darn good, Oliverio brand. Cooked it down for about 2 hours after adding 1/2 can of tomato paste and about 15+ small black garlics. Wood use that one again.

[J. Barron DeJong]

Round pizza



(sideways round pizza…)

I used the dough recipe from Eaglespoon’s ‘how to pizza’, but fermented it differently this time.

Last time after kneading, I let the dough rest 45 minutes, formed dough balls then right into the fridge, refrigerated three days, out of the fridge 3 hours before making the pizza.

This time I let the dough rest 45 minutes, made dough balls, then left it out to rise another 3 hours before going into the fridge for three days. Out about an hour before making pizza.

The second schedule is drastically better, not a subtle difference at all.

[BobMc]

Did the non-traditional Christmas dinner tonight. Made 5 dough balls on Friday, took them out of the fridge this morning.

Set the Ooni up in the garage on a table, used the hot tub as a countertop.



I like making 200g balls, makes about a 10 inch personal pizza.



Made the traditional pizzas.



And a bbq sauce, chicken, red onion, and mushroom version.



The kids were happy.

[Dantheman]

Looking good!

[schindlerpiste]

[old goat]

Nice pie, unless you have competitive kids, in which case each slice must have exactly the same quantity of each topping item.

[nickwm21]

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[mud]

made up a pan pizza with Bolognese sauce, salami, and mortadella. Didn’t have any mozzarella so used extra sharp cheddar.

[sb]

Made pie for my honey last night.

Also made a batch of triple chocolate brownies.

[old goat]

Wow--a pizza too big to fit in a picture. Looks good.