Too much dough, pepperoni on the edges, under the cheese and on top and extra cheese. Just overall too much. It was a successful attempt. From grabbing the flour to out of the oven in 90 minutes.
Cost per person $2.20
As a Chicagoan, I have strong opinions on pizza and now you’re gonna hear 'em:
Looks delicious. All styles of pizza are awesome. The world is big enough for all of them.
Thank you for your time.
Oh fuck that’s shit
I always forget what this shit is and then I click the link EVERY TIME.
Yo, what the fuck?
I’ve definitely had worse
Truly a great example from which to explore the limits of tolerance - what they are and what they should be - and the depths to which humans can fall when all mechanisms of self-goverance fail.
TIL school lunch pizza was created in Altoona PA
Yeah, I wish more people knew about detroit style, I love the crispy crust, but I’m not starting any fights over NY or Chicago pizzas. Pizza is pizza and bad pizza is better than no pizza.
NY is so elitist about pizza that it polarizes the conversation into “NY style vs the rest” which is just disingenuous. There are great regional pizza variations all over. Except Altoona.
Except Altoona.
googles
From wikipedia:
The definitive characteristics of Altoona-style pizza are a Sicilian-style pizza dough, tomato sauce, sliced green bell pepper, salami, a topping of American cheese and pizzas cut into squares instead of wedges
Yeah that american cheese bit is really killing it.
Detroit pan pizza is the easiest type of pizza to make really well in a regular home oven, too. There are so many styles that rely on a oven thats way hotter than a home oven and/or confident ability to handle thin, high hydration dough.
Not all.
It’s as if a calzone wanted to be a classic mcdonalds apple pie.
I love this comment so much
What about pressure cooker pizza?
I would not want to clean out any of my 5 pressure cookers/canners if there was a pizza in them.
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“Too much” sounds right for Detroit style.
The assignment was basically “pizza, but too much”
My problem with Detroit style is the dough to sauce ratio is way off. But I’m the kind of guy who likes something to go with my sauce, not the other way around lol.
Looks like a solid attempt but it’s missing some sauce lines on top (I know not everyone does it that way but my Detroit native relatives have chewed me out for it saying “that’s not how Buddy’s does it!”)
Most Detroit style I’ve had has at least been really crispy, and the dough is light. New York “Sicilian” pizza, on the other hand, can sometimes be too bready for me
Detroit pizza (for good reason) also seems to have been trendy for the past 5 or so years, and I run into a lot of places that make really maximalist Detroit pizza.
It was Jet’s franchising out of state IMO. Detroit style just wasn’t even on the radar for most people before an accessible chain restaurant came to town.
I wanted to fact check before I posted and learned that Jet’s has been in business since the late 70s, started franchising within michigan in 1990, and went to other states a decade later. The first restaurant where I’m from (Chicago) opened in 2012 and that tracks with when I remember the Detroit style zeitgeist starting
If I do this again I’d probably use about half the dough.
I can’t abide sauce on top of the cheese.
It’s hard to tell from the pic but it looks spot on for Detroit style. 1.5" or thicker for the baked crust
That’s what it was. The same amount of dough I would normally use for two 12 inch rounds stuffed into a 9x9 pan. A little less than twice the cheese I would use on two pizzas too.
Too much indeed but man sometimes pizza is about the decadence. This looks really good even if it would tangle my bowels into a gluten induced knot.
something something not from detroit, something something sparkling pizza.
I had some “Chicago deepdish” in Calgary.
I’ve never been outside the airport in Chicago. I’ve never had real Chicago pizza. But this was f’n gorgeous.
Pro tip: “real Chicago pizza” ≠ “Chicago deepdish”. If you ask someone from Chicago if they want pizza, they will be picturing this. If you want deep dish pizza, you call it “deep dish”.
That looks delicious. Way better than the one I had for lunch.
Domino’s?
Haha! No, just a crappy frozen one we keep on hand for days when we need something easy for lunch. Probably means we need to buy some groceries.
Before I got my pizza making process down I’d stock some cheese freezer pizzas and use whatever leftovers I had laying around for toppings.
They were convenient for when I was too tired to cook. But because I don’t buy them anymore I am generally left with PB&J as my only alternative.
I don’t like peanuts so my standby is cereal or toast. I’m so lazy!
Toast with what?
Jam or marmalade on it.
What was your dough hydration? Hard to tell with the cheese covering but it looks like either too much dough or not enough water. If you reference Buddys or Michigan and Trumbull the height is a good bit lower.
Pepps are a beauty and I would absolutely eat this.
For those who don’t know Neapolitan and Detroit style doughs are significantly different, to the point where a lot of shops in the D don’t bother serving both styles.
I started with 360 grams of flour and 295 grams of water and kept adding flour as needed while kneading for 8 minutes. Depending on conditions this may, in some cases, get up to 480 grams of flour. But, on average that puts me at 71% hydration.
Because I had a class with sheriff’s office starting in just over 2 hours from start I was only able to do one quick (86°f) rise on the dough.
Sounds solid. Probably just less dough next time.
Again would eat for sure and enjoy following your creations!
Definitely less dough next time.
What size pan? I probably use like 300 grams of flour for enough dough to go in a 9"*13" pan for Detroit style.
I also hate to say it, but it’s always better if you have the time to let the dough ferment overnight. I think there are some hacks like using some beer in place of water to get more fermented flavor, but I’ve never done that.
This was a 9x9 pan. I use them in my pantry cabinet so that I can easily slide whole collections of things in and out without digging or trying to pull things over other things. I just grabbed an empty one and washed it.
Yeah. I really didn’t have time for a full fermentation.
Looks great! I don’t see the red top, but otherwise sounds/looks like the Detroit style I love!
Were you able to find Brick cheese?
There’s no brick cheese in South Carolina. I had to go with a decent quality mozzarella.
OK, so I’ve been using 00 Pizza flour with yeast, salt, sugar, and hot water for the past couple months perfecting my pizza making skills, but the dough always comes out kind of thin. How do you make it so fucking amazingly thick like that? Just more dough??
That was definitely more dough. I use all purpose unbleached flour. I find that proper fermentation, kneading and folding between rests makes more difference than buying 00 flour.
Recently I have been making pizza dough the morning of. Make a good sticky dough, knead for 8 minutes adding flour as needed until it’s stretchy. After an initial double I’ll punch down and start folding it over itself a few times before another rest and then I’m ready to go.
Earlier in the year I was mixing a no knead dough and letting it sit in the fridge for a few days for a full fermentation before using it.
Hopefully I’ll start planning ahead more to combine both methods. A full fermentation with the folding band stretching.
I’ve been doing 1 cup water with maybe a bit more than 1/8th tsp yeast i think the recipe says 1/2 tsp sugar - I’ll let it sit with the yeast for 12 minutes then add 1.5 tsp salt and 2 cups flour and then kneading and adding a bit more flour until it’s not too sticky anymore… recipe says 3/4 cups water and 2 cups flour but it was always wayy too dry so i started using the whole 1 cup water and adjusting flour as needed. I’ll start the dough rising at about 10 am and let it rise until like 4-5pm and then par bake it for 10 minutes before I add toppings. It comes out pretty good but the crust is more crispy on the outside and the bottom isn’t thick enough. I never considered fisting that bitch halfway through the day
Definitely easier to start with less flour and add as needed during the kneed.
I have stopped precooking the crust. I just add sauce, cheese and toppings to the raw dough now. It cuts the overall cook time and prevents burning on the edges.
When I don’t par cook it just gets soggy though maybe I’m just not using enough crust… do you have a special oven? I just cook mine on a thin aluminum pan on 450 in a regular oven
Regular oven. 500 degrees. Cast iron skillet on the bottom rack to act as a heat battery and make sure that crust is fully cooked.
For this particular pizza I buttered my pan. But normally I use corn flour, semolina or parchment paper.
I might use a thin round aluminum pizza sheet or a standard restaurant grade aluminum baking sheet.
Oh man I’ll have to try cast iron next time and double my dough thanks for the tips I’ll have to post a pic of my wonderful ‘za
I’d love to see more pizza posts here.
I would say too much dough, too. But, sounds like you balanced it off with toppings, so it’s all good.
Greek-style for me, which is all over Michigan/New England.
But it does look good, I would have to pop the belt off after that pizza.
Beautiful!
I wish my body hadn’t declared war on gluten; this looks amazing and I want it (and no gluten-free flour to be found in rural Japan and little success for applications like this trying with rice flour and xanthum gum and other things).
