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OT - Detroit style pizza
Griffin
Posts: 8,200
Wife went out of town the other day, so I made Duke and I some Detroit style pizza. Used the sauce from Elements of pizza but simmered it awhile to thicken it up. Used the dough from Serious Eats. Boar’s Head pepperoni links sliced up. Didn’t have brick cheese, so 50/50 moss and Monterrey Jack. And Italian sausage. Duke and his friend are weird and requested black olives.
No idea on carb count, so I threw a sh!t load of insulin at it. Might have been too heavy handed. Ended up needing to eat some cookies to prevent a low. Lol
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Comments
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It looks mighty fine brother.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks delicious! You nailed the crust. We are big fans of Detroit style.XL BGE, Large BGE, Small BGE, Weber Summit NGMemphis
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I can't say that I've ever had Detroit pizza. Now I know I want some.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I have only had them years ago when working up north. I need to learn to make them.Foghorn said:I can't say that I've ever had Detroit pizza.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I regularly use your recipe (and Zippylip’s) for deep dish in the cast iron skillet. Would you consider that to be similar to this? The crusty cheese edges are a big selling point.
LBGE since June 2012
Omaha, NE
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Growing up in the Detroit area we got that occasionally. Buddy's started it and Buscemi's did a good version too as I recall. The crust is really special. It's thick but not dense. Almost like it's foamy when it bakes. A couple slices and a Stroh's Bohemian on draft was a good lunch (and a precursor to a nap).Michiana, South of the border.
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Good lookin' pie! Never had a Detroit style, but want to. Chef John has a nice how-to video, though he admits he's never even been to Detroit. If anyone's interested...
https://www.youtube.com/watch?v=XluCtoad7d4
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
TV... Check. Warm covers... Check. Pizza to make my life complete... Negative😐
I could put some hurt on that pan.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
great cook!
13x9 pan?aka marysvilleksegghead
Lrg 2008
mini 2009
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Apparently they're traditionally 10x14, though I don't see why a 9x13 wouldn't work with less dough. And high sides are preferred.loco_engr said:great cook!
13x9 pan?
Another informative vid...
https://www.youtube.com/watch?v=n2BgkHV373A&t=298s
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Great job, I got introduced to Detroit Style at Brown Dog Pizza in Telluride, CO and I can honestly say ti is my favorite style.
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I agree times 1000.SaltySam said:The crusty cheese edges are a big selling point.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I just bought two pans and printed off the serious eats recipe. Going to give this a try.
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I have been eyeing these.Moleman said:I just bought two pansAnyone know are they any good or a gimmic?Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
By odd coincidence, I did Detroit pizza the same night as @Griffin . I was having problems with photos and the mobile browser, so I am a little late to the party. I think I need to let it cook a little longer to let the crust develop, but this was great.
NOLA -
10x14 Lloyd's pan. Got it off Amazon. $38.99loco_engr said:great cook!
13x9 pan?
https://www.amazon.com/gp/product/B01FY5PHIK/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks everyone. Can't wait to make it again. If the power ever comes back on in Texas.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I've made chef John's Detroit pizza many times. Always turns out great.Carolina Q said:Good lookin' pie! Never had a Detroit style, but want to. Chef John has a nice how-to video, though he admits he's never even been to Detroit. If anyone's interested...https://www.youtube.com/watch?v=XluCtoad7d4 -
That’s a lot of tablets you take per day😳😂😂😂buzd504 said:By odd coincidence, I did Detroit pizza the same night as @Griffin . I was having problems with photos and the mobile browser, so I am a little late to the party. I think I need to let it cook a little longer to let the crust develop, but this was great.Greensboro North Carolina
When in doubt Accelerate.... -
It looks excellent brother 👍buzd504 said:Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
johnmitchell said:
That’s a lot of tablets you take per day😳😂😂😂buzd504 said:By odd coincidence, I did Detroit pizza the same night as @Griffin . I was having problems with photos and the mobile browser, so I am a little late to the party. I think I need to let it cook a little longer to let the crust develop, but this was great.
Lol, those are all vitamins and supplements. Tumeric, C, D and a few others.
NOLA -
It'll be on again soon, and right now Ted Cruz is making Mexico pay for it!Griffin said:Thanks everyone. Can't wait to make it again. If the power ever comes back on in Texas.
"Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
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Agree. The Detroit crust is phenomenal. It has quickly became my favorite style of pizza.Teefus said:The crust is really special. It's thick but not dense. Almost like it's foamy when it bakes.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Fellows in no way do these compare to what y’all made, but they are pretty good. Picked up 2 Detroit style pizzas from Pizza Hut. A double pepperoni and a triple meat. The double pepperoni is the best.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Saw someone post this in a group I follow and thought to share it here - potato Detroit pizza with rosemary, sea salt and aioli.
Some of you would be all over this, I know."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
I have no doubt that it’s great. But it would of never crossed my mind to try potatoes on pizza.JohnInCarolina said:potato Detroit pizza with rosemary, sea salt and aioliLocation- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Similarly, I've never understood Irish pierogis; pasta stuffed with potato??SGH said:
But it would of never crossed my mind to try potatoes on pizza."Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
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Saw someone post this in a group I follow and thought to share it here - potato Detroit pizza with rosemary, sea salt and aioli.
Some of you would be all over this, I know.
LBGE since June 2012
Omaha, NE
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