Detroit style pizza

ColbyLang

Here we go. Simple dough. Bought the base from Ooni along with cup and char pepperoni. A little wetter than I would normally mix it out…followed instructions (why?!?). Wisconsin Brick Cheese, Cento pizza sauce doctored up. Bacon for the kids pie, pepperoni, red onion, and diced jalapeno for ours with a hot honey drizzle…550° in the kitchen oven, 16 minutes bake time. hope the pics post properly. Crust wasn’t as deep dish as I’d like. Over hydration will do that to you. Overall, a 9/10. Kids ate well. 

Don’t mind the broken ankle in the compression sleeve in the last pic. The brace they got me in sucks after about 3 hours 

lousubcap

You bread guys know how to do it.  Nice pies right there.

johnmitchell

I would hit it 😉 

SmokingPiney

Great looking pies! 

JohnInCarolina

You got me on this one, man.  I really wasn't expecting "the baker" to be using a ready-bake pizza mix, lol.  

Yours looks good, but I definitely recommend making the dough from scratch next time.  Gozney has a recipe that's easy and turns out great:

http://www.youtube.com/watch?v=hvN7zPHKhsM

ColbyLang

JohnInCarolina said:

You got me on this one, man.  I really wasn't expecting "the baker" to be using a ready-bake pizza mix, lol.  

Yours looks good, but I definitely recommend making the dough from scratch next time.  Gozney has a recipe that's easy and turns out great:

http://www.youtube.com/watch?v=hvN7zPHKhsM

I wanted the pepperoni more than anything. Thought I’d give the base a try. Too wet as per their instructions. 2 hour counter proof in the pan. Kenji has a recipe I’m gonna use next time. My wife and kids like the pies, a little change from traditional neopolitan 

bluebird66

Great looking pizza!

buzd504

Second JiC.  Easy to make detroit dough from scratch.

But I wouldn't kick yours out of bed either.

buzd504

Also, more cheese at the edges, please.

Ozzie_Isaac

buzd504 said:

Also, more cheese at the edges, please.

Watching the Gozney video made this comment make so much sense.  The cheese and pepperoni oil is supposed to run down the edges of the dough and “fry” it. Giving that great DT style crunch and flavor.

ColbyLang

Had 12oz of Wisconsin brick per pie. Plenty of cheese/crust/goodness.