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Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Here are the details. I change up the cheese sometimes. I like mixing provolone and mozzarella and use either white cheddar or brick on the edges. This sauce was stuff I made from san marzano tomatoes. My favorite sauce is http://www.donpepino.com/don-pepino-pizza-sauce.asp
Here is the jets recipe: Not sure if it's to thick. This is in a 10x14 blue
steel pan.Pans: http://detroitstylepizza.co/detroit-style-pizza-pans/Flour
(100%): 429.49 g | 15.15 oz | 0.95 lbs Water (65%): 279.17 g | 9.85 oz |
0.62 lbs IDY (.3851%): 1.65 g | 0.06 oz | 0 lbs | 0.55 tsp | 0.18 tbsp
Salt (1.75%): 7.52 g | 0.27 oz | 0.02 lbs | 1.57 tsp | 0.52 tbsp Total
(167.1351%): 717.82 g | 25.32 oz | 1.58 lbs | TF = 0.15 Another recipe.
This one is not as thick and with a higher hydration.Flour (100%):
273.04 g | 9.63 oz | 0.6 lbs 2 cups + 3 tablespoons Water (75%): 204.78 g |
7.22 oz | 0.45 lbs ¾ cup + 1 tablespoon + 2 ½ teaspoons IDY (0.55%): 1.5 g |
0.05 oz | 0 lbs | 0.5 tsp | 0.17 tbsp ½ teaspoon Salt (1.5%): 4.1 g | 0.14
oz | 0.01 lbs | 0.73 tsp | 0.24 tbsp ¾ teaspoon Total (177.05%): 483.42 g |
17.05 oz | 1.07 lbs | TF = 0.1218 I used King Arthur All Purpose flour,
and Fleischmann’s Instant Dry Yeast (IDY), which is a bit different than those
packets of “Active Dry Yeast.” Both should work fine, but Active Dry Yeast
requires that you mix the yeast with water and let it activate for a bit.
Instant dry yeast does not require that step, but it also should not make direct
contact with water. Dissolve salt in water, add flour, sprinkle IDY on top. Mix
on lowest speed (with dough hook) until incorporated then continue on this speed
for an 8 min knead. Let the dough ball rest for 20 mins.Put about ¾ tbsp of
oil into your pan and brush it all over the bottom and sides of the pan. You can
spread it around with a paper towel, but you might need a bit more oil, as the
towel will soak some of it up. You want a thin layer of oil all over the
pan.Oil up your fingers and remove the dough ball from the mixing bowl. The
dough should be pretty wet/soft/sticky, but should stretch easily. Stretch the
dough all across the bottom of your oiled pan, reaching all the way into the
corners. With oiled fingers, you shouldn’t have too much trouble with this.
Cover the pan with plastic wrap or a towel, and let the dough rise for 2.5 – 3
hours (it will double in size, at least).Assembling the
pizza:Preheat your oven to 475 degrees, with one rack placed on the lowest
level in your oven.Punch down (deflate) the dough and peel back a bit off
the sides of the pan. Paint more oil/shortening along the edge of the pan, right
along where the dough meets the pan. As the pizza cooks, the dough will rise
more, and this extra layer of oil/shortening will help when removing the pizza
from the pan after baking.Toppings:Toppings will go directly onto the
dough BEFORE any cheese/sauce, to prevent too much burning or charring. Use
whatever you like!Cheese:You will use two kinds of cheese for this pizza
recipe: white cheddar and standard (low-moisture, part skim) mozzarella. The
white cheddar should be piled up around the edges of the pizza, all the way to
the edge, overflowing along the sides of the pan. This will provide the
baked-cheese crunch on the crust that is representative of the Detroit style. I
purchased a 2 lb. block of Cabot Extra Sharp White Cheddar cheese from Walmart.
I grated the cheese myself and ended up using nearly half of the block on one
10X14” pizza. Pile up the white cheddar along the edges and spread some over the
rest of the pizza, but ONLY white cheddar should be used along the edges. Fill
in the rest of the pizza with regular shredded mozzarella.
What makes a pizza a Detroit pizza (asked by an ex-Detroiter)?
Wow- that looks amazing. I'll be honest I have not heard of this style before but it sure looks good. What size egg do you have? On a large it seems that a 10x14 pan would hang over the plate setter on the corners.
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Detroit style? Move out of the neighborhood, file bankruptcy, grab a nine down on 8 mile, steal a pizza.
Flint, Michigan. Named the most dangerous city in America by the F.B.I. three years running.
2014 Texas Aggies - Here's to hoping....
in Houston, TX
This looks amazing; I would love to get some more information on this (and this is coming from someone who lusts after the commercials for the Little Caesar's pizzas..I'm a sucker for all pizza)
Message me your email address if you like and I can send you the documents.
Thanks for the recipe Smokey!
We took my Mom to Buddy's Pizza this summer and the Detroit syle pizza was as great as I remembered. I gotta give it a try on the egg!