Cake pan pizza deep-dish Sicilian/Detroit-style (kinda)
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Date: 2021-12-31
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Comments and reviews: 10
Aiden
I worked in a pizza shop for 7 months in metro Detroit and your recipe is pretty similar to what we do for our Detroit style deep dish pizza. We used thin, very well seasoned steel pans with a table spoon of corn oil in it for small pizzas (2 for large, 3 for xl. The oven for squares was about 470 degrees and it would be in there for almost 15 minutes (I think, I forget the exact timings. We used more sauce than you and more cheese but the dough thickness looked right. Getting the pizza out is as simple as getting a sturdy spatula under the pizza and lifting it out, tilting the pan to help you, the amount of oil makes it not stick. The pizza was always very crispy and never needed a second bake. Overall though I think you did a great job with yours.
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I worked in a pizza shop for 7 months in metro Detroit and your recipe is pretty similar to what we do for our Detroit style deep dish pizza. We used thin, very well seasoned steel pans with a table spoon of corn oil in it for small pizzas (2 for large, 3 for xl. The oven for squares was about 470 degrees and it would be in there for almost 15 minutes (I think, I forget the exact timings. We used more sauce than you and more cheese but the dough thickness looked right. Getting the pizza out is as simple as getting a sturdy spatula under the pizza and lifting it out, tilting the pan to help you, the amount of oil makes it not stick. The pizza was always very crispy and never needed a second bake. Overall though I think you did a great job with yours.
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dananskidolf
It still troubles me how much salt you're adding to food. 10g plus the cheese is something like double the recommended adult daily intake in what seems quite a small pizza to be sharing. My local pizza place uses something closer to 1g in a whole batch of dough for the next day's pizzas. I know you trust in going with the scientific mainstream rather than 'asshole opinion' and you do seem to be very health-focused when it comes to calories and carbs, so I'd love to hear the reasoning and evidence that leads you off official guidelines on salt.
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It still troubles me how much salt you're adding to food. 10g plus the cheese is something like double the recommended adult daily intake in what seems quite a small pizza to be sharing. My local pizza place uses something closer to 1g in a whole batch of dough for the next day's pizzas. I know you trust in going with the scientific mainstream rather than 'asshole opinion' and you do seem to be very health-focused when it comes to calories and carbs, so I'd love to hear the reasoning and evidence that leads you off official guidelines on salt.
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Viigan
5: 26 Every time I see someone baking with those extra racks still in the oven (that is, every time I see a baking or cooking show, I wonder why nobody (but me, apparently) thinks to take them out of the oven while using it. It'll make the oven heat faster (as you don't have to heat additional material, save energy and save you the risk of burning yourself, so why? Oh, you have no kitchen table to put them on while using the oven, you say? Of course, silly me. Forget I asked.
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5: 26 Every time I see someone baking with those extra racks still in the oven (that is, every time I see a baking or cooking show, I wonder why nobody (but me, apparently) thinks to take them out of the oven while using it. It'll make the oven heat faster (as you don't have to heat additional material, save energy and save you the risk of burning yourself, so why? Oh, you have no kitchen table to put them on while using the oven, you say? Of course, silly me. Forget I asked.
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food
You might try using a cast iron pan but getting it started on the stovetop to get the heat where it needs to be. I've been making cast iron pan pizzas a fair bit lately, and I find that if I turn on the burner to medium heat, then lay in the dough, by the time I've spread my sauce/cheese/toppings, the pan has started to catch some heat and it's ready to go in the oven. It gets me a perfect crispy-on-the-bottom, soft-on-top crust pretty much every time.
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You might try using a cast iron pan but getting it started on the stovetop to get the heat where it needs to be. I've been making cast iron pan pizzas a fair bit lately, and I find that if I turn on the burner to medium heat, then lay in the dough, by the time I've spread my sauce/cheese/toppings, the pan has started to catch some heat and it's ready to go in the oven. It gets me a perfect crispy-on-the-bottom, soft-on-top crust pretty much every time.
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Reuven
This looks great! One variation I like - sauce the dough and parbake it just with sauce. Then add another layer of sauce and cheese, and bake until cheese is ready. The first layer of sauce soaks into the dough and also provides a more savory cooked flavor. The second layer cooks for much less time, and adds a much fresher, brighter flavor. Not necessary at all, but a tasty variation.
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This looks great! One variation I like - sauce the dough and parbake it just with sauce. Then add another layer of sauce and cheese, and bake until cheese is ready. The first layer of sauce soaks into the dough and also provides a more savory cooked flavor. The second layer cooks for much less time, and adds a much fresher, brighter flavor. Not necessary at all, but a tasty variation.
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wulfrvm
This style of pizza is really my favorite. Not even because I'm from Michigan and biased towards my state pizza style but the best slice I've ever had was a detroit/Sicilian style (prob closer to Sicilian) that I had in Frankenmuth, MI last winter. I forget what the place was called but they had Jager on tap lol
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This style of pizza is really my favorite. Not even because I'm from Michigan and biased towards my state pizza style but the best slice I've ever had was a detroit/Sicilian style (prob closer to Sicilian) that I had in Frankenmuth, MI last winter. I forget what the place was called but they had Jager on tap lol
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Aser
I'd love to see you do a video on oven cleaning. You're always throwing things in the oven right onto the racks. In this video, I see that there's some drippy cheese that fell.
What are the best techniques for dealing with all those drips and crumbs and other gunk that bakes into the bottom of the oven?
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I'd love to see you do a video on oven cleaning. You're always throwing things in the oven right onto the racks. In this video, I see that there's some drippy cheese that fell.
What are the best techniques for dealing with all those drips and crumbs and other gunk that bakes into the bottom of the oven?
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ElvenSpellmaker
I have never seen an oven in the UK with an exposed bottom grill, that's so interesting.
I have no idea how we'd replicate that in the UK, most double ovens have fan on bottom (and often only the fan oven) and no fan at the top with exposed top grill, but never exposed grills at the bottom.
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I have never seen an oven in the UK with an exposed bottom grill, that's so interesting.
I have no idea how we'd replicate that in the UK, most double ovens have fan on bottom (and often only the fan oven) and no fan at the top with exposed top grill, but never exposed grills at the bottom.
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Ethan
Happy New Year Adam! What I love most about your content is your mindful of your audience is likely using a regular home kitchen and making the recipe along with whatever else their doing that day. You realize who your audience is and it shows in your videos.
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Happy New Year Adam! What I love most about your content is your mindful of your audience is likely using a regular home kitchen and making the recipe along with whatever else their doing that day. You realize who your audience is and it shows in your videos.
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Sub
Haha, someone burned their hand on the oven. Mark of a true cook. Lemme know when you try to pick potato slices off of your sharp knife and accidentally drag the surface of your finger alongside the blade of the knife you just had professionally sharpened.
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Haha, someone burned their hand on the oven. Mark of a true cook. Lemme know when you try to pick potato slices off of your sharp knife and accidentally drag the surface of your finger alongside the blade of the knife you just had professionally sharpened.
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