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Detroit-style Pizza
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Date: January 6th, 2018 8:06 PM Author: Vibrant Stage Will update as things happen. Have never made this before so might be a disaster, but I did spend $30 on the right pan.
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Date: January 6th, 2018 8:06 PM Author: Ruddy turdskin 180 (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098234) |
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Date: January 6th, 2018 8:06 PM Author: Laughsome center Is it Grandma style? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098236) |
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Date: January 6th, 2018 8:09 PM Author: Vibrant Stage What is that? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098257) |
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Date: January 6th, 2018 8:10 PM Author: Laughsome center Rectangular and cut into squares. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098263) |
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Date: January 6th, 2018 8:11 PM Author: Vibrant Stage It's a rectangular pan. So I guess I will cut into squares. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098278) |
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Date: January 7th, 2018 12:41 AM Author: embarrassed to the bone copper hospital ape also deep dish
thin and it's milwaukee style or something |
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Date: January 6th, 2018 8:11 PM Author: Vibrant Stage Making that dough.
https://i.imgur.com/WBGzdLg.jpg |
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Date: January 6th, 2018 8:11 PM Author: passionate range telephone What recipe? The Serious Eats one? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098281) |
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Date: January 6th, 2018 8:12 PM Author: Vibrant Stage Yeah. No good? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098285) |
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Date: January 6th, 2018 8:15 PM Author: passionate range telephone I've never tried it but I want to. I'm presuming it a CR recipe, Serious Eats is 180. I've got the Food Lab book and everything I've tried from it has been fantastic (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098321) |
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Date: January 6th, 2018 8:14 PM Author: Vibrant Stage Finished kneading with dough hook. Wrapped this 90 mins ago, so half hour to go.
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Date: January 6th, 2018 8:14 PM Author: primrose mood state Dude. Pizzas are, like, 10 bucks. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098309) |
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Date: January 6th, 2018 8:15 PM Author: Vibrant Stage Yeah, but this gives me something to do to make me forget I hate myself. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098325) |
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Date: January 7th, 2018 12:38 AM Author: drab internal respiration (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35100047) |
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Date: April 15th, 2018 7:15 PM Author: Slap-happy Beta Institution (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847217) |
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Date: April 15th, 2018 7:16 PM Author: Slap-happy Beta Institution (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847218) |
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Date: February 3rd, 2019 1:44 PM Author: maroon aphrodisiac nursing home sandwich (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#37715738) |
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Date: January 6th, 2018 9:45 PM Author: buff disturbing tanning salon sex offender homemade pizza is 180 if you take time to do it right. also good Detroit style does not seem to be available in mfh (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099004) |
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Date: February 3rd, 2019 1:07 PM Author: jet-lagged incel have you had emmy squared? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#37715534) |
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Date: January 6th, 2018 8:15 PM Author: Vibrant Stage Time to start making toppings:
https://imgur.com/a/7INCK |
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Date: January 6th, 2018 8:17 PM Author: histrionic deer antler mad-dog skullcap Detroit style pizza is 180 as fuck (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098333) |
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Date: January 6th, 2018 9:40 PM Author: buff disturbing tanning salon sex offender (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098960) |
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Date: January 6th, 2018 8:17 PM Author: histrionic deer antler mad-dog skullcap What pan did you get (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098335) |
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Date: January 6th, 2018 8:18 PM Author: Vibrant Stage https://www.amazon.com/gp/product/B01FY5PHIK/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098346) |
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Date: April 15th, 2018 7:03 PM Author: Jet station goal in life pre-seasoned pan? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847132) |
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Date: January 6th, 2018 8:28 PM Author: Vibrant Stage Supposed to put dough somewhere warm while it rises: https://imgur.com/a/o10wo (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098413) |
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Date: January 6th, 2018 10:16 PM Author: lime theatre persian that's too warm. make it too warm (above 90F or so) and the yeast start dying and the dough takes longer to rise. They all die around 110F.
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Date: January 7th, 2018 12:39 AM Author: drab internal respiration Do you live in an old lodge? (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35100051) |
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Date: January 6th, 2018 8:37 PM Author: Vibrant Stage After 2 hours, doubled in size: https://imgur.com/a/378Jm (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098472) |
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Date: January 6th, 2018 8:46 PM Author: Vibrant Stage Dough is stretched into oiled pan. Doesn't reach the corners, but that is OK. Covering and will restretch in 30 minutes.
https://imgur.com/a/24THH |
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Date: January 6th, 2018 8:48 PM Author: Vibrant Stage DogDood wants that crust: https://imgur.com/a/Cyrgj (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098576) |
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Date: January 6th, 2018 9:42 PM Author: exciting drunken garrison headpube Making Detroit pizza from scratch in Chicago when Chicago has several places doing it great (not to mention Pequods) seems silly (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098981) |
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Date: January 7th, 2018 12:43 AM Author: drab internal respiration http://xoxohth.com/thread.php?thread_id=3851653&forum_id=2#35098325 (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35100074) |
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Date: January 6th, 2018 9:39 PM Author: buff disturbing tanning salon sex offender literally just finished eating some using serious eats recipe and recommended pan. it's 180. I make it once a month. Use Munster as substitute for Wisconsin brick cheese (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098949) |
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Date: January 6th, 2018 9:41 PM Author: Vibrant Stage Copped that brick cheese. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098972) |
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Date: January 6th, 2018 9:43 PM Author: buff disturbing tanning salon sex offender 180. i sometimes think about having it shipped but haven't pulled plug yet. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098987) |
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Date: January 6th, 2018 9:41 PM Author: Vibrant Stage Stretched it out and looks like it's hitting the corners. Time to make the sauce.
https://imgur.com/a/lUoVv |
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Date: January 6th, 2018 9:42 PM Author: buff disturbing tanning salon sex offender stretch corners up and out a little so they go up sides of pan a little. will retreat in once you cook (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35098977) |
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Date: January 6th, 2018 10:10 PM Author: Vibrant Stage Making topping: https://imgur.com/a/OMU9r (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099143) |
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Date: January 6th, 2018 10:13 PM Author: Vibrant Stage Ok, time to put topping on dough: https://imgur.com/a/kInBp
And then cheese on topping: https://imgur.com/a/Tg8BN |
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Date: January 6th, 2018 10:15 PM Author: Sticky trailer park factory reset button fuck put it in my mouth (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099192) |
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Date: January 6th, 2018 10:28 PM Author: Vibrant Stage This is what came out of oven: https://imgur.com/a/mxt0C (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099272) |
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Date: January 6th, 2018 10:40 PM Author: Vibrant Stage Final product: https://imgur.com/a/NWTO2 (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099338) |
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Date: January 6th, 2018 10:41 PM Author: Sticky trailer park factory reset button *salivates* (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099342) |
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Date: January 6th, 2018 10:43 PM Author: passionate range telephone fuck that looks good (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099350) |
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Date: January 6th, 2018 10:59 PM Author: Vibrant Stage It is really good. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099440) |
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Date: January 6th, 2018 11:22 PM Author: buff disturbing tanning salon sex offender (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099588) |
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Date: April 25th, 2018 11:22 PM Author: azure arousing clown wrinkle 180 result & thread (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35921941) |
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Date: July 1st, 2021 4:18 AM Author: Glittery mauve police squad (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#42715469) |
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Date: January 6th, 2018 10:42 PM Author: rebellious national french chef Buddy's pizza is GOAT pizza (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099345) |
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Date: January 6th, 2018 10:43 PM Author: crusty elastic band messiness I made a killer lasagna tonight man, I feel your pride (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099353) |
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Date: January 6th, 2018 10:45 PM Author: Brass submissive library 180! (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35099362) |
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Date: April 15th, 2018 7:01 PM Author: Beady-eyed house rigpig tbf, this is obviously the cr pizza style (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847118) |
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Date: April 15th, 2018 7:31 PM Author: Ruby property Great topic for a thread, great use of high quality images that are still available months later. Just a really great thread. Wish there were more like it (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847325) |
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Date: April 15th, 2018 7:42 PM Author: Vibrant Stage Can't tell whether you are throwing shade here. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847402) |
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Date: April 15th, 2018 7:50 PM Author: Ruby property Be confident in yourself, man (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847442) |
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Date: April 15th, 2018 7:42 PM Author: primrose mood state tcr pizza style (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847403) |
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Date: April 15th, 2018 7:42 PM Author: chestnut kitchen love of her life (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#35847404) |
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Date: April 15th, 2018 7:48 PM Author: Insecure gas station Nice thread OP. Pizza looked good.
Only time I’ve had Detroit style pizza is in Austin TX. There’s a good truck in the back of a craft beer bar on Rainey Street that makes it and it’s 180 delicious. |
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Date: November 8th, 2018 3:33 PM Author: Vibrant Stage (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#37191520) |
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Date: February 3rd, 2019 1:18 PM Author: yapping address place of business Tony’s in SF makes a Detroit style that’s better than buddy’s (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#37715596) |
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Date: December 28th, 2019 12:28 AM Author: indigo box office people who are hurt tony's makes some flame (as in not that great) pizzas, awesome rep notwithstanding. haven't had their detroit style yet (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39337811) |
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Date: December 28th, 2019 12:58 AM Author: yapping address place of business Agreed their New Haven pizza and Chicago pizza is shit. I have extensive Detroit style pizza experience and Tony does a great job (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39337926) |
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Date: December 28th, 2019 12:23 AM Author: passionate range telephone Thinking of making this on Sunday. I've already copped the same pan and the brick cheese (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39337789) |
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Date: January 6th, 2020 2:57 AM Author: passionate range telephone Made this today. My notes:
- I followed the recipe as close as I could, including using the specified 10x14 pan & Wisconsin brick cheese. The brick cheese might be one of the hardest things for most people to cop but it was pretty easy for me by virtue of where I live.
- The 'couple of tablespoons of EVOO' to work the dough into the pan seemed excessive in retrospect. The pizza did slide out of the pan like a dream after loosening the edges a bit, but my crust seemed a tad too greasy and overly fried. I know the whole point of this style of pizza is that the crust essentially gets fried but it really did seem like an excess. I'm gonna try 1T next time.
- I did pepperoni, but I couldn't source a 'premium' pepperoni like the recipe calls for at a price that I was willing to pay. I was seeing like $16+/lb for the good stuff, and that's just too much for me when a recipe calls for 3/4 lb and regular pepperoni is like $5/lb. From what I can tell, the whole point of this style is more about the cheese/crust than the toppings.
I went with just a tub of regular presliced pepperoni from Sam's Club. It's thinner and larger which led to some minor construction issues, which I'm gonna try and solve on future iterations.
- I didn't have a pizza stone or steel, so I did the 'put the pan directly on the bottom of the oven' method described in the article. I'm not sure if this was really TCR. I was judging how done it was by the sides, and they didn't get quite as dark as I was hoping for. The bottom however was very dark, on the verge of being overdone.
If I hadn't put the pan right on the bottom of the oven, the sides probably would have been roughly the same and the bottom would have been less done.
- This shit was fucking delicious and I'm gonna make it again for sure |
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Date: January 12th, 2020 11:24 PM Author: Vibrant Stage This is two years to the day after I made it, which is weird, but goddamn it's good. (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39421607) |
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Date: January 12th, 2020 11:33 PM Author: passionate range telephone I got the pan for Christmas and was excited to try it.
I made a second one yesterday
I did some things different, but it wasn't nessarily better. Still room for improvement. Using thin pepperoni is not a great idea TBH but I had an excess of it due to buying a tub at Sam's Club
https://files.catbox.moe/3gren8.jpg
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Date: January 13th, 2020 12:04 AM Author: Vibrant Stage If I recall correctly, I did sausage, peppers, and onions. Sausage is probably more forgiving price-wise.
Good on you. |
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Date: January 13th, 2020 11:33 PM Author: passionate range telephone You still make pizzas this way?
Today I got some more brick cheese. I tried some different brands b/c the edges of my pies were such that they looked like they'd never get quite as nice and black like all the pictures in the recipe (I had been using Widmer's). There was just soooooo much fat. This style is obviously supposed to be very rich but the total excess of fat in my two pizzas seemed like it was inhibiting the formation of blackened cheese.
I also got a better, unsliced pepperoni at a much more attractive price ($6 for a 1lb stick).
Gonna give it a while before I try this all again though, two of these in the span of a week kinda burned me out on pizza. This is sort of an easy recipe though, so I can see myself making this semi-regularly |
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Date: January 12th, 2020 11:32 PM Author: yapping address place of business Just go to Buddys (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39421619) |
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Date: January 13th, 2020 12:07 AM Author: Stubborn razzle-dazzle market Where but pizza and get shot before you eat it (http://www.autoadmit.com/thread.php?thread_id=3851653&forum_id=2#39421709) |