DETROIT STYLE DEEP DISH PIZZA | Ooni Pro Oven
HTML-код
- Опубликовано: 31 май 2024
- Detroit-style deep dish pizza is insanely delicious. The thick, crispy crust, edge-to-edge cheese and tangy sauce is a combination that's practically irresistible. Don't get me started on the caramelized cheese that clings to the edges around the perimeter of the pizza-pure perfection.
Have I convinced you to give this recipe a try? Well then, fire up your Ooni oven and cook some pizza! PS - This recipe will work great in a conventional oven too, but pizza out of an Ooni oven just tastes a million times better!
🔗 LINKS
Buy me a coffee! - ko-fi.com/kitchenandcraft
Instagram - / kitchencraftfood
Website: kitchen-and-craft.com/
----------------------------------------
❤️ MORE PIZZA VIDEOS
BEST METHOD FOR OVERNIGHT PIZZA DOUGH - • THE BEST METHOD FOR OV...
SICILIAN PAN PIZZA - • MY BEST SICILIAN PAN P...
AMAZING OVERNIGHT SOURDOUGH PIZZA - • AMAZING OVERNIGHT SOUR...
----------------------------------------
SAME DAY DOUGH RECIPE
(makes one 10x14 pan pizza)
Bread Flour, 100% - 300g (10 1/2 oz.)
Warm Water, 70% - 210g (7 1/3 oz.)
Kosher Salt, 2.3% - 7g (1/4 oz.)
Dry Yeast, 1.7% - 5g (1/8 oz.)
PIZZA SAUCE RECIPE
My Simple Tomato Sauce Recipe - 1 batch (link: • SAN MARZANO TOMATO SAU... )
Dried Oregano - 2 tsp.
Granulated Garlic - 1/2 tsp.
Red Chili Flake - 1/2 tsp.
TO FINISH THE PIZZA
Pepperoni - as needed
Whole Milk Mozzarella, Shredded - 228g | 8 oz.
Havarti Cheese, Shredded - 228g | 8 oz.
Pizza Sauce - as needed
----------------------------------------
EQUIPMENT THAT I USE (Affiliate Links)
Pizza Dough Containers - amzn.to/2UX8A9c
Chef Works Uptown Apron - amzn.to/3nGVeXg
Chef Works Denver Apron - amzn.to/2IPDRoB
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - amzn.to/3aXvsHJ
9"x13" Non-Stick Pan - amzn.to/3fXBL1e
Cast Iron Tortilla Press - amzn.to/2Y8U2yV
Lodge 12" Cast Iron Pan - amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - amzn.to/2SwHz6M
Mac 6" Curved Boning Knife - amzn.to/2XYPvUv
KitchenAid Pro Line 7 Qt. Stand Mixer - amzn.to/2XVCdbn
KitchenAid Pasta Roller Attachments - amzn.to/2JZ8d4m
Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
Gas Burner Attachment for Ooni 3 Pizza Oven - amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin - amzn.to/2YaMXh8
Gnocchi Rolling Board - amzn.to/2Y9M48D
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - amzn.to/2SuuhI9
All-Clad Stainless Steel 10" Fry Pan - amzn.to/2JVHt50
All-Clad Stainless Steel 14" Fry Pan - amzn.to/2SuRZE9
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - amzn.to/2Y8QOvs
Le Creuset Enameled 11.75" Cast Iron Skillet - amzn.to/2JVZFLT
Fujifilm X-H1 Mirrorless Camera - amzn.to/2Ybcmrh
Fujifilm 35mm f1.4 Lens - amzn.to/2Ymn7Lo
Fujifilm 18mm f2 Lens - amzn.to/2JR6xtG
(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm - tinyurl.com/y5rn3b8c
----------------------------------------
**THIS GIVEAWAY HAS ENDED**
**GIVEAWAY RULES, ELIGIBILITY & GUIDELINES**
Ooni can only ship giveaways to their standard shipping zones - mainland USA, mainland UK & EU (excl. Canada, Alaska & Hawaii). Apologies, but if you don't live in one of these areas, then you are not eligible to participate in this giveaway.
To enter, please comment on one of the four UPCOMING videos that are part of the "Ooni Pro Video Series". Comment as much as you'd like to, however, only one entry will be given to each participant.
For more information or to purchase Ooni products please use this link: ooni.com/kitchenandcraft (It may look like it, but this is not an affiliate link)
The winner's personal contact information will only be used to award the winner their prize. There is only one winner in this contest.
RUclips is not associated or affiliated with this contest in any way.
RUclips’s contest policies and guidelines - support.google.com/youtube/an...
RUclips is not a sponsor of this contest. Users must release RUclips from any and all liability related to the contest.
DISCLAIMER
This video and upcoming video series is sponsored by Ooni.
#DetroitPizza #KitchenandCraft #Ooni 
Хобби
![Roddy Ricch - Survivors Remorse [Official Music Video]](http://i.ytimg.com/vi/J5IeFzr2GgE/mqdefault.jpg)
What's your favorite style of pizza? Neopolitan, New York Style? Chicago Style? Detroit Style? Let me know in the comments below!
heck yea!
Most definitely Detroit!
People dont know for themselves yet but...its Detroit.
My kind of pizza is nice to eat bread, so far I make a really stone-hard pizza bread haha...I will try your pizza recipe and see how it goes!
Kitchen & Craft how bout all of them. Why should someone like one type of pizza
I just made this having saved the video after I made the Focaccia bread. This pizza was absolutely awesome. I did it in a pan rested on the hot pizza stone in my oven. The oven got up to 500 degrees and i preheated the stone for 1 hour. 16 minutes and it was done. By far, the best homemade pizza I have ever made. My wife (who doesn't eat pizza) and kids demolished it. Thanks for posting.
Wow this looks great! I have to try it for sure. Thank you.
Such a comforting vid, love it !
That pizza looks scrumptious and the recipe seems easy enough for me to give it a go. Thanks for the recipe and demonstration of the Ooni Pro.
Wov wov, that doubble layer pepperoni looks amazing! I got to try som Detroit pizza for sure. Greate work and nice video man😄🍕🍕
Yes! Definitely going to make this! And adding an Uuni to my wishlist!
looks fantastic! I gotta make one of these
It's amazing the oven can fit that and cook it properly. Nice video and great looking pizza.
Always great cooking videos!
Stellar pizza recipe. After having Detroit style pizza a year ago, I must say it's my favorite of the city styles (e.g. new york, and chicago).
Yep. 100% agree. Detroit-style tops the list! Hope you're doing well E!
Wow this is looking amazing!!!
That looks amazing! I'm normally a NYC girl, but I'm going to have to try Detroit
Awesome work!! I actually have the 10x 14 from lloyd pans.
That looks delicious!
Looks great! Will give it a try :)
Another great video....and a great style of pizza. Good work!
Thanks!
Didnt think a deep dish pizza in an ooni would work, well done 👏👏 looks tremendous
Looks great. I have been wanting to try making Detroit style pizza and this video will be very helpful. It is well produced and comprehensive. Thanks
Thank you David. Feel free to comment with any questions you might have about the process.
I'm so thankful that I saw this video. I received an Ooni Koda for Christmas this year. A Detroit-style pan pizza is definitely on my to-do list.
Thanks Jason. I'm glad you found it helpful and I appreciate the support. Lloyd Pans makes legit Detroit-style pizza pans, but they're pretty expensive. I went a different route and opted for this one: amzn.to/2Sy0i41. It's close in size, 24 gauge aluminum and it's non-stick.
Ok! I have to try this!
Pizza looks verrry delicious 😋 ty
Looks good! Never had this. Going to have to try this recipe
I'm a former NYer and I grew up on NY stile pie. I made friends with some guys from Detroit about 10 years ago and they introduced me to Detroit Style pizza and I have fallen in love with it. It's similar to Grandma Pie or Sicilian. It's phenomenal.
Being from Detroit, I am going to have to put my stamp on it. Looks awesome good job!
Thanks man. That means a lot!!
@@KitchenCraftFood Detroit style has got to be done just right looks like you nailed it, where did you get that pan?
Is that a true Detroit style pan?
@@lunchboxlady2945 I wish. Just a Calphalon pan I picked up on Amazon.
@@KitchenCraftFood you can actually get it a true Detroit Pizza pan online.
Yummy! That pizza 🍕 looks delicious!
Hey thanks!
I would love to eat a good detroit style pizza once! This one looks fantastic!~
Such a beautiful video, I would love to try it.
Give it a whirl. This recipe works great in a conventional oven too!
Love the variety in settlings for your videos, Tim. Really makes you stand out amongst the rest. And that pizza looks delicious! High praise from a guy born in New Haven..👍
My wife's from Middletown! Frank Pepe's Pizzeria baby!
Kitchen & Craft ha! You know it! It’s a small world. Modern and Sally’s round out the trinity...lol
Kitchen & Craft did you notice that Ooni used your alternate margarita thumbnail on their Instagram today? They’re clearly happy about your Ooni series.
@@gymwars1244 Yes, I caught it. That was pretty cool of them!
Thank you for sharing the recipe... Detroit-style pizza with it's crispy crust is delicious
100% agree!
Wow, another one to add to the list
Great food Great music 👍🏾
Respect the craft 👌
I have never heard of this oven, i think i’m in love😁
That makes two of us. I love the Ooni.
Really great looking pizza...
Looks amazing...
Thanks so much!
I’ve been interested in getting an Ooni Pro for a while to help with my pizza making skills.
Thanks great performance :) I’ve never done such pizza. Will give this a go at some point
Definitely worth the effort!
Great looking pizza. Nice to see different styles being produced. It's not easy to deviate from traditional pies, especially in a wood oven.
Thanks for the love! Yes, this type of pizza takes a little more finesse in the Ooni...mainly because of temperature maintenance. The results are fantastic though.
Mmmmmm😋😋I would have used more sauce and cheese. But, it's still looks good. 😋😋😋 Thank you for sharing.
Wow!! Incredible pizza! I've made this twice in the last month. The first time I undercooked it slightly but it was still awesome. The second time I over cooked it slightly and it was still awesome. I was a little confused by your use of cook temps and times in the video differing from the times and temps in the text on the website. I think 400 degrees for 17 -18 minutes will work for me next time. I also used your sauce recipe and it is the best pizza sauce recipe I have ever tried. I've made hundreds of pizzas at home and tried dozens of dough recipes and this is my favorite by far. I grew up eating Detroit style pizza and didn't know it until recently. Growing up it was just pizza. Truly my favorite and just as good (maybe better) the next day at room temp. Thank you from the bottom of my stomach.
Does the bottom of the pizza cook enough even though it's not directly on the stone?
Looks yummy.
Never had Detroit style pizza. This weekend my ooni koda will hopefully arrive. For sure, I will give it a try.
Nice! It'll be a lot easier to maintain a consistent, lower temp with gas. Let me know how the pizza turns out!
Great to have the option of making a deep pan pizza as well as the Neapolitan style.
Agreed. It's a versatile oven. Managing a stable, lower heat takes a little practice. As soon as you get it once, it clicks though.
Looks good! A few minutes on a cooling rack after removing from the oven should help with a crispy bottom.
Outstanding pizza 🍕 of my gosh 😍
Yuuum😋 I'm hungry now
could i put this dough in the fridge over night then cook is after i let it rest to room temperature around 2 hours maybe? and can it be freed if i want to save the dough for when I'm ready to baked it.
oh ma ga that looks amazing have to make
That's looking awesome. Never tried a Detroit style pizza, but it seems like a must try 🤤
I watched an episode of Cook's Country where they said originally the guys working in the car manufacturing industry cooked this pizza in the pans used to work in their cars (washed, I hope) Crazy ain't it? Probably the only time you see toppings first and lines of sauce later. 😉Must try it sometime though, looks really yummy. 🍕Thanks Chef!
I'm spoiled to the New York with a sicilian style pizza but I have to admit that Detroit style looks so good I had them they are good and so are the Chicago style. A user like my crust super thin and my cheese melting and Dewey or I like a thick nice crispy flaky crust the pan pizza so yeah that detroit-style looked awesome!
It's been a nice change from the Neapolitan-style that I normally cook. Definitely give it a try!
I have that exact pan! Gonna try to make it in my oven :D
Awesome! Not sure if you caught the end of the video, but I mentioned that my pizza could have used a few additional minutes in the oven. If you can keep the temps around where I specified, then shoot for about a 16 minute cook time. Have fun!
Mmmm Yummmyyyyy
That pizza is beautiful
Thanks so much!
Did a pizza just like this in my Pro once, and like you I wanted a very slightly better crisp on the base. Leaving in the oven longer would have overcooked the ingredients and the exposed crust...so I simply removed the pan from the oven and held it over a flame! Luckily we had the flame grill going at the time so it was easy, but if I didn't have that I think I would have just opened the Pro fire hatch and held the pan over that for a minute or two.
Great suggestion. Thank you! Another way could be to pop the pizza out of the pan and drop it back on the stone for 30 seconds or so. Bottom crust might cook faster than the toppings/cheese.
Bonita ! Parece Focaccia ...
Making pizza while camping... Not a common idea, but I think you've convinced me
I love it. The Pro was a bit hefty to lug around, but pick up a Ooni 3 and you're off to the races.
Yes,Every week pizza🍕🍕 that's super exciting !! Looks delicious please give me one piece of pizza😭😢 i'll try it !
Why just one piece when you can bake an entire pizza for yourself 😉.
Would your recipe work using an 8x10 pan or would I need to reduce the dough?
This pizza looks amazing, thanks for sharing! Would love to try it at home. What would be the temperature and bake time for a traditional oven?
Follow the time and temps in the video for a traditional oven. Thanks for watching!
If I use a flat pan, should I also cook it on a lower temperature? I have success with 750 stone temperature without a pan for reference.
I love neapolitan style pizza, but this looks also worth the try 👌 Only problem is I can't go that big in my Koda 😥
Do you still use the lloyd pan for your detroit style pizzas? What is the good way to crisp the bottom using a koda 16?
I do! Low the Koda at lower heat when baking pan pizza. Make sure you generously grease the pan too. I ran out of oil when making this video (I was camping) and didn't apply enough to the pan.
the pan in 3.38 does it Heavy. ..from where can i bring it/what is the brand / model ?
Can you send me the link pf the pan you used
Great looking pizza. If we wanted to do the initial proof overnight or up to 24 hours in the fridge, would we need to adjust the yeast amount in the recipe?
I'd probably back off the measurement to 1/2 tsp.
Great video, do you grease the bottom of the pan?
Thanks! Yes, grease the pan. My 2.0 version includes adding a few tablespoons of oil. It give the bottom crust a crispier texture.
Any tips on how to get the temperature correct for the pellet fired Ooni model? I have a lot of difficulty timing when to put the Detroit style pizza in.
Wouldn't recommend trying this style of pizza in a pellet oven. The extended cook time makes it tough to manage the pellets for a somewhat consistent bake temp. Not saying it can't be done, but man, sounds like a headache. Best to just use regular oven.
Tim, that Henry Rollins quote at the end was quite apt. Does the Detroit style not have oil on the bottom of the pan, and if it does, would that not help in getting a crispier bottom for the pizza? Also, how would you characterize the differences between Detroit style versus Chicago deep dish? If my calculation is correct, the hydration is 70% and I feel lucky to get mine to 63-65%, but your technique of patiently working the dough is the big lesson for me. Thanks for the inspiration Tim!
Yes Detroit style pizza usually has oil in the bottom of the pizza, and usually uses brick cheese and not mozzarella.
I was thinking the same thing.
Ideally the bottom crust kind of fries in the oil (try bacon grease...amazing) while the rest of the crust is light and airy. Not too thick though, this is NOT Chicago deep dish nor is it focaccia or Sicilian grandma pie.. I think its best at about 1/2 to 3/4 inches. You want a super hydrated dough at least 70%, better around 75%. To get the right amount of crispness on the bottom consider par baking for a bit before topping especially in a home oven. Its taken me a long time to master this pie, in many ways harder than Napolitano to get right.
Hey, I have big problems to get "bread flour" in germany ... what would happens if I'm going to use "caputo tipo 00" on this recipe? Would it works? What do you think? Best wishes, Stefan
Hey Stefan, you can use 00, but the results will be different. Not bad, just different. You'll definitely get a softer crumb and I bet you'll have to adjust the amount of water in this recipe due to the difference in absorption rates between the two flours.
good video, i think to crisp up the bottom you could've taken it out of the pan and back to the stone :)
Looks great!
Another thing that looks great is your knife - could you tell me which brand it is? Thank you!
Hey thanks! I appreciate it! The gyuto you see in the video was made by Katsushige Anryu and I purchased it from chefknivestogo.com. This is a great online shop and I highly recommend them. Here's the link to the knife: www.chefknivestogo.com/kaankusugy24.html
Thank you! I try to get it here in Germany 😃
@@jakobwinter You're very welcome. I hope it works out for you.
If I don’t have a pizza oven how do I cook it in the oven? With 9x13 in pan
Where can i find this pan thanks?
Could you make this pizza in the Koda 16?
Certainly, just crank the oven temp way down to what I used in the Pro. If you push the knob in and rotate clockwise, you can turn the flame down further.
Can this same dough recipe be used for a 13 X 9" pan? Thanks.
Yes, you’re good 👍!
Hello. Is it possible to make this recipe in a regular oven? I don't have that one. If so, what temperature and time. Thanks
Yes, absolutely. Just follow the same temp and time guidelines. 550°F/288°C for about 15 minutes should do the trick!
@@KitchenCraftFood thanks so much! Have a great day!
I finally made it today! Delicious!!! Thank You! Regards from Ecuador ❤🇪🇨
do you use active or instant yeast? i've always heard that salt will inhibit the growth or kill the yeast.
Either type of yeast will work here. There's not enough salt in this dough to affect the yeast's activity.
@@KitchenCraftFood thanks. i'll try the recipe.
I want that ooni so bad!
You're not the only one 😉.
What kind of dry yeast did you use in the recipe? Looked like active as you did not mention blooming it first. Would include that in the recipe.
Yep, just plain old active dry yeast. I rarely bloom the yeast because I blow through it so quickly. It’s always a pretty new jar.
Can you use a stand mixer for the kneading portion?
Mike DeAngelo absolutely!
@@KitchenCraftFood Thank you for the reply, I made your focaccia last weekend and it was perfect.
Corners are the best! (Former Detroiter)
Totally agree!
How many times do we need to increase the size of the recipe to fit in a baking tray ca. 40x45
Look like you're referring to inches so I think a x3.5 or x4 batch would do the trick. That's a gigantic pan. How do you plan on cooking a pizza that big?
If you cook this in a conventional oven, what temp and how long do you cook it?
I haven't tried this style of pizza in my regular oven, but if I did I would bake at 500°F/260°C for about 15 minutes.
Little Caesars deep dish underrated
can you leave the dough longer like overnight?
Sure can! Just let it rest in the fridge instead of at room temperature. It's possible you might have to decrease the amount of yeast a bit too.
After 47 yrs of marriage I have all the cook and bakeware I need but I may have to buy that pizza pan. Dammit Janet. :o)
Would this recipe for the dough go bad if say I left it out over night for 10-12 hours?
It would definitely ovenproof. Try placing it in the fridge overnight instead or reduce the amount of yeast in the recipe to accommodate for the extended fermentation time at room temp.
Great video, let's see if I can win an oven, from a UK pizza fan!
If I win can I get the pizza instead? You made me hungry.
Instead of blooming the year, just add them to the cold water and cold flour (both kept in the fridge before making the dough). It makes the entire kneading process much easier. Blooming the yeast doesnt really change anything - dough for neapolitan or new york pizza can proof and rise even after being kept in the fridge for 3-4 days.
When you dust the surface with flour while working on the dough, even a small amount of it (for example 10 grams) can totally destroy the high hydration required for this type of pizza.
I think it turned out just fine...and I was camping soooo no fridge.
wich style do you prefer neo or detroit style ? :)
That's a tough call. I'm loving the Detroit-style right now because it's so new to me. Neapolitan has a special place in my heart though. If I absolutely had to choose I'd go with the latter.
Was the Pro cumbersome to travel with? Debating between the Pro and waiting for the smaller Karu.
The Pro is definitely portable, however, if you plan to travel often with an Ooni I'd go for the Karu.
@@KitchenCraftFood Think you would wait until March? Or just bite the bullet, buy the Pro and enjoy Pizzas for an extra 6 months. I cook mine on a Kamado right now, but the Ooni came highly recommended.
@@RandyCFP That's a tough call man. I guess it depends on how patient of a person you are. Me, I learn toward instant gratification. I been camping with the 3 and the Pro. While both are portable, the 3 is much easier to travel with. I assume the Karu is similar in size.
@@KitchenCraftFood Thank you. I appreciate the insight.
@@RandyCFP Any time! Glad to help.
I almost feel like you could heat the pan on the stone for a few mins before putting the dough and ingredients in to help getting a crisper crust.
If you want to try another deep dish pizza recipe but from Italy its called Sardenaira. It's my absolute favorite deep dish style pizza!
No cheese on it. Correct? I think I've heard of it before.
@@KitchenCraftFood Yup, correct.
No sugar in the dough mix?
You rarely ever need to add sugar. Plenty for the yeast to feed on from the flour for a slower, more flavorful fermentation.
Have you tried this using like 56% hyd? There's a Detroit Pizza pro channel-he uses 56%. Wondering if you have tried this pizza using lower %?
I have not, but I intend to re-shoot this video over the winter using a conventional oven. I'll definitely explore lower hydration doughs. Thanks for the info!
@@KitchenCraftFood I just love Little Caesars Square which is basically. Knock-off of Buddys in Detroit . So LC square dough is so soft and spongy, Im guessing they are using like 70% but Just guessing😁
You were supposed to put a decent amount of corn oil on the bottom of pan before adding the dough. Otherwise, you will not get that classic Detroit-style crispy crust.
*checks Amazon for a Detroit style pizza pan*
I am so pleased you add your salt and yeast together, exhausted by videos telling people to keep them separate.
100% agree. It's a myth IMO. Together or separate, both methods generate a great product for me.
@@KitchenCraftFood For sure (IMO) - I haven't noticed an appreciable difference between the two methods, and there are so many other variables that could affect a side by side comparison. Anyway, in answer to your question, my favourite pizza must be the Detroit style. Good job man
1:28