Detroit-style pizza at home
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Date: 2022-12-01
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Comments and reviews: 14
Rhesty
Hum, the bottom of this pizza seems like it could be crispier. I was thinking of adapting this recipe using the techniques in your pan pizza videos where the bottom is cooked on the stove and the top is finished in the oven. I have made your pan pizzas very often (anchovies and that gremolata are my toppings of choice) and don't think I'll have any issues using your technique. I can understand sticking to Buddy's recipe and cookware but I think this style of pizza would be better served in a cast iron pan.
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Hum, the bottom of this pizza seems like it could be crispier. I was thinking of adapting this recipe using the techniques in your pan pizza videos where the bottom is cooked on the stove and the top is finished in the oven. I have made your pan pizzas very often (anchovies and that gremolata are my toppings of choice) and don't think I'll have any issues using your technique. I can understand sticking to Buddy's recipe and cookware but I think this style of pizza would be better served in a cast iron pan.
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pbhatia
try putting the pizza on the lowest or second lowest rack in the oven (if your oven has a heating coil on the bottom. I don't have a pizza steel or stone and kept having issues with my cast iron / sheet pan pizzas having an undercooked crust & overcooked cheese. I used to start/finish the pan on the stovetop but it was a bit finicky, I've found just keeping the pizza pan close to the heating coil in my oven does the trick & gets me more consistent results easily
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try putting the pizza on the lowest or second lowest rack in the oven (if your oven has a heating coil on the bottom. I don't have a pizza steel or stone and kept having issues with my cast iron / sheet pan pizzas having an undercooked crust & overcooked cheese. I used to start/finish the pan on the stovetop but it was a bit finicky, I've found just keeping the pizza pan close to the heating coil in my oven does the trick & gets me more consistent results easily
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NightSHadoew
I, well me and my granma, sometimes make pizza smiliar to this for family dinners. You can 'bake' the underside halfway on the stove. That way the bottom and sides come out fully crispy when its cooked. Though it is very hard to get the bottom evenly baked on a stove with a big pan. You really need to fuss over it, thats the part my grandma handless so I don't have any tips for how to do that
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I, well me and my granma, sometimes make pizza smiliar to this for family dinners. You can 'bake' the underside halfway on the stove. That way the bottom and sides come out fully crispy when its cooked. Though it is very hard to get the bottom evenly baked on a stove with a big pan. You really need to fuss over it, thats the part my grandma handless so I don't have any tips for how to do that
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Goh
That pan looks too shallow for Detroit style. It looks like the Sicilian pan that Lloyd's sells, not the Detroit style pan. I was going to suggest putting the pan on top of the pizza steel to get a crispier crust, but tons of people suggested that already. I've seen videos where Monterey Jack is recommended as a replacement for brick cheese. How close is that? I've never had Detroit style pizza.
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That pan looks too shallow for Detroit style. It looks like the Sicilian pan that Lloyd's sells, not the Detroit style pan. I was going to suggest putting the pan on top of the pizza steel to get a crispier crust, but tons of people suggested that already. I've seen videos where Monterey Jack is recommended as a replacement for brick cheese. How close is that? I've never had Detroit style pizza.
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Magic
Adam, I just want to thank you for teaching us so much about the various ways of making pizza. My go to is the cast iron skillet pizza with that crispy caramelized tomato sauce up the sides.
I recently discovered a new way to make my pizza sauce though: watered down tomato paste! It's cheap, easy, and has a developed flavour profile with tonnes of umami from the drying process.
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Adam, I just want to thank you for teaching us so much about the various ways of making pizza. My go to is the cast iron skillet pizza with that crispy caramelized tomato sauce up the sides.
I recently discovered a new way to make my pizza sauce though: watered down tomato paste! It's cheap, easy, and has a developed flavour profile with tonnes of umami from the drying process.
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synopsysbane
This actually reminds me of my first attempt, I highly recommend trying putting the pan on a cast iron or pizza steel with oven set at 550 for 14-16 minutes depending on oven characteristics. the pizza steel or iron pan makes a world of difference in getting that crust to perfection. also i just want to say thank you for spreading the word of our beloved pizza style.
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This actually reminds me of my first attempt, I highly recommend trying putting the pan on a cast iron or pizza steel with oven set at 550 for 14-16 minutes depending on oven characteristics. the pizza steel or iron pan makes a world of difference in getting that crust to perfection. also i just want to say thank you for spreading the word of our beloved pizza style.
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Avagadro22
You can get better browning on the bottom by putting the pan on a pizza stone that has been preheated with the oven. I had the same issues when I started making this, and the pizza stone resolved the issue without introducing new ones. I bake on the bottom rack to maximize crust browning, and swap to the broiler if extra color is needed on the top, though that is rare.
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You can get better browning on the bottom by putting the pan on a pizza stone that has been preheated with the oven. I had the same issues when I started making this, and the pizza stone resolved the issue without introducing new ones. I bake on the bottom rack to maximize crust browning, and swap to the broiler if extra color is needed on the top, though that is rare.
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Tmanstext
I wonder what's keeping domestic ovens from being able to reach any higher than around 550 F. Is it the material limitations they tend to be built with? That's what I'd guess, like maybe the hotter ovens are just too expensive to be practical for most homes. Or perhaps oven manufacturers simply don't trust most people with temps that high hahaha.
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I wonder what's keeping domestic ovens from being able to reach any higher than around 550 F. Is it the material limitations they tend to be built with? That's what I'd guess, like maybe the hotter ovens are just too expensive to be practical for most homes. Or perhaps oven manufacturers simply don't trust most people with temps that high hahaha.
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plewelly
I wonder if you could improve the crust browning by putting the pan on top of a heated pizza steel. In theory, the conduction into the on would be faster than the convection you get without the steel so you would have a hotter pan in the same temp oven. Or at least the pan would be that hot sooner and for longer
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I wonder if you could improve the crust browning by putting the pan on top of a heated pizza steel. In theory, the conduction into the on would be faster than the convection you get without the steel so you would have a hotter pan in the same temp oven. Or at least the pan would be that hot sooner and for longer
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qazaqwert
You gotta try St Louis Style Pizza. I really like it, and it generally has a very thin layer of sauce which you might appreciate. The Provel cheese is definitely an acquired taste though. Could also try out some other St Louis regional foods like Gooey Butter Cake or Toasted Raviolis.
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You gotta try St Louis Style Pizza. I really like it, and it generally has a very thin layer of sauce which you might appreciate. The Provel cheese is definitely an acquired taste though. Could also try out some other St Louis regional foods like Gooey Butter Cake or Toasted Raviolis.
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Great_OLAF5
I grew up in the Detroit area. I have eaten Detroit style pizza many times. I was completely unaware that the sauce went on top of everything else, it never seems like that once it's cooked. Mind you, I've never eaten at buddy's, but I assume they all have fairly similar methods.
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I grew up in the Detroit area. I have eaten Detroit style pizza many times. I was completely unaware that the sauce went on top of everything else, it never seems like that once it's cooked. Mind you, I've never eaten at buddy's, but I assume they all have fairly similar methods.
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wawrzys
after your last Detroit pizza i made my own at home, used: lm mozarella and gouda, big salami sliced in half (they were covering the whole bottom, my usual pizza dough, and for souse just blended jarred tomatoes
and it was great and unusually solty at the bottom in a good way
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after your last Detroit pizza i made my own at home, used: lm mozarella and gouda, big salami sliced in half (they were covering the whole bottom, my usual pizza dough, and for souse just blended jarred tomatoes
and it was great and unusually solty at the bottom in a good way
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DogmaGG
Hey Adam! just wondering if you could start the pizza on the range and get it cooked a little bit before putting it into the oven, maybe even wait till after you cook the bottom some before you put the cheese and sauce on to get a more brown and even pizza. I love your videos!
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Hey Adam! just wondering if you could start the pizza on the range and get it cooked a little bit before putting it into the oven, maybe even wait till after you cook the bottom some before you put the cheese and sauce on to get a more brown and even pizza. I love your videos!
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Drew
Adam, I love ya. But this is not your best work.
You got the Sicilian pan instead of the Detroit pan, its too big and wide.
The bottom should be fried and crispy, its too pale.
Keep it up, as always. But soggy focaccia dough does not a Detroit pizza. make.
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Adam, I love ya. But this is not your best work.
You got the Sicilian pan instead of the Detroit pan, its too big and wide.
The bottom should be fried and crispy, its too pale.
Keep it up, as always. But soggy focaccia dough does not a Detroit pizza. make.
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