Wow! Looks amazing and must taste out of this world taking all that time to let the yeast work its magic🤩 Not many bakers take that sweet time to develop the dough. Thanks for sharing😋💕
Hi Alex, thanks for sharing the recipe, the pie looks really great, the bubbles make it look really tasty! After par-baking, do you just top it similarly to a normal pizza? How long do you then bake it for? Thanks!
Let the dough cool out of the pan. You can bake after it sits for about 20. You can freeze it, or put it in the fridge if u want to wait. Probably needs around a 12-14 minute bake time depending on toppings and oven. You can top it how ever you like!
Hi ALex, Great video....I just happend to stumble across it. So you are baking for 7 min then let sit for 20....top it and rebake fo 15 or so......I assume you are doing the second bake on the rack and sheet pan and not putting back in Loyd pan. How does the crispness come out with EVO or corn oil vs veg shortning? looks nice and light. do you put any oil or water on top before pre-bake or just put in as is since its so hydrated? Cant wait to give this a try
Thanks a lot chef. Great video
we slappin'
Wow! Looks amazing and must taste out of this world taking all that time to let the yeast work its magic🤩 Not many bakers take that sweet time to develop the dough. Thanks for sharing😋💕
Love your new podcast ‘
Looks great 👍
Excellent tips, man!
Love Detroit pizza
Hi Alex, thanks for sharing the recipe, the pie looks really great, the bubbles make it look really tasty! After par-baking, do you just top it similarly to a normal pizza? How long do you then bake it for? Thanks!
Let the dough cool out of the pan. You can bake after it sits for about 20. You can freeze it, or put it in the fridge if u want to wait. Probably needs around a 12-14 minute bake time depending on toppings and oven. You can top it how ever you like!
Thanks! - Where do I get those lids?
Much fermenting pays off. Kind of like focaccia
Those are great ovens. What model is it and who makes it?
Hi ALex, Great video....I just happend to stumble across it. So you are baking for 7 min then let sit for 20....top it and rebake fo 15 or so......I assume you are doing the second bake on the rack and sheet pan and not putting back in Loyd pan. How does the crispness come out with EVO or corn oil vs veg shortning? looks nice and light. do you put any oil or water on top before pre-bake or just put in as is since its so hydrated? Cant wait to give this a try
I’ve bought all the Detroit pans and perforated ones, what’s the ingredient ratio
That pan turn at 8:00 triggered my OCD badly....
Is the veggie shortening vegan?
It is.
Alex, are you mixing gluten free flour with regular? flour I thought the standard dough mixer was for gluten free