MY SECRETS to a Better DETROIT STYLE PIZZA!

WATCH TILL THE END: I got THE BEST SURPRISE IN THE MAIL!!!
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More oil will fry the crust of the pizza leaving it crispier. Try to leave a like a quarter inch in the pan before putting the dough in to see the difference.

no real pizza place wraps their dough air tight during rest

Should be using Wisconsin brick cheese instead of mozzarella...

This is a great video por Detroit style but as far as I know the best places cook the dough a day before making the final pizza. Just miss that and this video 10 points. The masa will be to soft cause of hydration %

Dude, love your style! Great pizza and very immersive pizza video. Subbed.

How I know if someone does or doesn't have kids: when they open the fridge 😅

Outstanding job!!

I carefully followed the recipe, with the only substitution being Bob's Red Mill Artisan Bread Flour instead of the King Arthur, but I think they have nearly the same protein content. Mine came out soupy and did not develop much gluten. I tried a second batch the next day and it came out the same way. Used the same flour, yeast, etc. to make a 75% hydration dough with 3% fat (Crisco) instead of 7.5% like this recipe and it developed gluten. Did anyone else have this issue and is the recipe really 30g oil for 400g flour? FYI, Mile Zero Kitchen's recipe for same day Detroit is 2.5% oil.

Man, take a long time from prep to table

Best of the best

I did it with the grams of flour and the grams of water but it is impossible, those grams of water left the dough all liquid

🤔

Beacause i crise you food your performance 😮

I think oh goodddd i died

Você é memo brutao hemmm

Isn’t 1.5gr yeast little too little? Is there a reason why you don’t add more? Say 3gr. Thanks!

Just made this last night and it was epic! Grazie mille.

Amzingly put together video and the pizza looks amazing am going to order the baking pans and try it for sure

Once you go with wood fired pizza, you no longer need olive oil or sugar added to your dough. The best dough is 00 flour, water, yeast, sea salt, and nothing else. Yes, you can do 50 - 50 flour mix using 00 flour and all-purpose flour. The crunchy outside and fluffy inside pizza crust comes from the wood fired oven. You'll get quality dough taste with no special ingredients or tricks. Then, simply build your toppings as you like. Always use quality sauce and cheese. Never suffer greasy, soggy, tasteless pizza again.

@mile zero kitchen Can I bulk ferment this in the refridgerater for longer than 40 hrs? Maybe closer to 72hrs?

There doesn't seem to be much difference between Detroit and the Roman In teglia. Am I right about that? 👍😄🇧🇷🇧🇷

Anyone ever left this out instead of putting in the refrigerator for 40 hours ?

Dude I used your "No knead" recipe but added the garlic/herb and Balsamic mix, epic!! Also, your videos you truly do make food porn it's cool af keep it up and thank you!

👏

How the fuck are you going to state 1.5 grams of yeast in your recipe then proceed to put no less than a tsp of yeast in the mixture. This is such actual garbage. Good luck to anyone actually trying to weight one fucking gram of yeast.

I made my first Detroit Style pizza today with a ready mixed package from Detroit Style Pizza. It turned out "okay". I put raw onion on top hoping to cook the onion which it did but the cheese on top did not brown. What are the best methods for layering ingredients? I had cooked bacon and diced ham underneath the cheese with the raw onion on top of the cheese. I baked at 450F for 20 minutes per DSP's video but I think temperature should have been a little higher. Recommendations on layers? (Wish I could post photos...)

oo you should make Sardinian pizzetta!! I miss it can't find any recipes in english

Just got my first Detroit pan and this is gonna be the maiden voyage recipe!! I can see now I’m going to need a second pane for the other half of the dough!! 👍

I think I fell in love with this simple pizza recipe. Awesome video! Simple and straight to the point. I am going to try this recipe. I’ve been looking for simple Detroit style pizza recipe. And this is it thank u so much for sharing.

Your pizza content is UNREAL! Don’t understand why you don’t have a million subs!!! Keep the pizza vids coming!!!!!

My dough rose in the fridge tremendously, then seemingly deflated like a balloon out of the tub. Any idea why?

I want to make this recipe this weekend! Would the single pack of Fleischmanns Yeast work or would that bee too much yeast? First time ever baking bread so dont want to mess this up.

Fantastica ricetta, proverò sicuramente

Great video!

great video
Can’t wait to try this out.
I recently tried with regular bread flour with a 24 hour cold ferment and not sure what i did wrong but the dough did not proof up at all. The pizza was still amazing just a little dense. I used a mixture of mozzarella and Munster cheese since I can’t find Wisconsin Brick Cheese in New Jersey.
I am thinking I did not give the dough enough time to proof up or my folds and stretching needs some work.
I just watched all the way to the end and realized that you just received your Ooni pizza oven.
Love to hear how you make out with cooking this style pizza in that oven.
I have the Ooni Koda 16 but I’m hesitant to try cooking in this because of the extreme temperatures.

Loved the video. Some of the sound effects weren’t necessary because the recipe looks so good and the video is so appealing even without them. Thanks for sharing this.

Spinone Italianao?

A better title would be, "My secrets for Detroit style pizza will follow me to my grave." Not much detail here.

Stumbled upon this looking for a detroit style pizza dough recipe and was EXACTLY what I was looking for thank you! But oh my goodness I don't know what was up with the audio in this video :( the sounds were just so intense, as though the microphone was too sensitive. It made my ears hurt when listening with headphones. Had to mute it. But still a good video!

How long does the balsamic, sugar and anise glaze stay good for?

+2 day prep to eat pizza. It's a bit much too much 🍕

fantastico ¡¡

This recipe looks incredible, but more over, your cinematography is GORGEOUS, the A7 III looks like a FILM, you got a sub from me, incredible work!!!...

Brilliant brother, keep up the good work.

OOOOOOOOOOOOOH Yeah! Ooni! Enjoy!

Love your work!

Pizza turned out great despite the fact that I forgot to add the balsamic reduction I made. As I was cleaning up up I noticed the bottle! Anyone par bake before topping? I was thinking about this as my top seemed to be done before my bottom.

Such a soothing, happiness inducing video!!! That dough looks so awesome! Great job!

Best ever looking pizza dough, I been trying to duplicate this type of dough for many years.