Proud Detroiter here, thanks for (re-)introducing our pizza to the masses! I'm very fond of it, but I also love most of the other regional styles I've tried lol.
I just made Detroit style pizza last night at home. My family used to own a couple pizza places 20 years ago in Detroit Metro area, and we made the deep dish. It's tougher to perfect at home. Pizza flour would be ideal, but I am not spending that much $ on it. Bread flour is $4 for 5lbs. Pizza flour is double to triple that. I add a little sugar to the yeast/water mix with olive oil. Also no need to work the dough so much. After mixing it, let it sit for 10 min. Then move it to the heavily oiled pan and press it out in the pan 1/2 way or so, flipping it 1 time. Cover, let sit for another 10-15 min and press it out all the way. I cover with a towel and let it proof for 3-4 hours on the counter in the pan. You can refrigerate it at this point for later use (covered). Then assemble and bake. I cover it with foil for about 10 min, then uncover for the rest of the bake. I was about 20 minutes last night at 475.
Find your local Gordon Food Service store. Bought 25 lbs of Primo 00 pizza flour for $15. They carry pizza cheeses and multiple canned tomato options too.
Thanks for the tips! I have some questions. When you say after mixing it, do you mean the first mixing? Like just mix it up and then let it sit for 10 minutes, instead of doing all the stretch and folds? I'm gonna try your method now
For those curious, this amount of dough works *perfectly* in a 10"x14" Lloyd's pan as well. I've always found Kenji's recipe slightly too small for the 10"x14", but this is perfect.
Brian, you are my favorite internet chef to follow. I follow you, Joshua and Billy. You are by far my favorite. Your recipes are the most applicable to the normal everyday/weekend cooking amateur. You explain everything well and give a substitute if we cannot get a specific thing. I love your cooking style and I appreciate what you are doing. Keep up the good work.
Brian Lagerstrom: I went all-in on DSPP a while back, got the pans and everything. A helpful pro tip on the cheese. I ordered brick cheese both from amazon and another place to try them out. Both were really good. What was 98% the same and way easier was a full fat mozzarella and picante provolone blend (2/3 to 1/3 respectively). I have boars head locally, worked great. Tasted almost identical in the end product. Just be sure to use the "picante provolone" from Boars Head--it gives the bite the brick cheese had. And this mix is easier to deal with, and you can get it in more normal quantities rather than multiple pounds at once.
I made this last night and omg it was so delicious! My family absolutely loved it. The bread itself was soft yet crunchy on the outside. Unfortunately, I did not have the Lloyd pans, I had to use a brownie pan, and it did get stuck in some sections, but the bread had great strength that it did not fall apart when I was getting it unstuck. The sauce was absolutely delicious! I've been to five-star Detroit pizzerias, and this sauce was way better than those! Hands down became my favorite pizza sauce and I am absolutely going to be making this pizza again. For anybody thinking or hesitating to make this, go for it! It is seriously so easy to make and taste so good!
You can use parchment underneath, with olive oil on top, then put the pizza directly on a steel for 5-7 minutes at the end..a steel conducts heat better than a stone in the home oven, and won’t absorb oils..
Seriously, thank you so much for doing what you do Brian. This recipe, like all of your recipes, looks fantastic and doable for home cooks. My wife and I have cooked literally dozens of things from your channel and they’re always excellent-it’s evident how much testing and QC goes into it, which is admirable. Long story short, you changed the game for our home cuisine and I deeply appreciate ya! 🙏
I’ve made both these recipes multiple times now - insanely yummy pizza. I stuck to the recipe and got outstanding results as I do with all of Brian’s recipes. I bought the Lloyd Detroit Pizza pans and highly recommend them also, they’re just the absolute best pizza pans available! Thank you for creating and sharing these recipes with us Brian, I deeply appreciate it. 🙏
To avoid messing with the dough quite as much, after making it I put it directly into the oiled pan and stretch it aggressively. It then goes into the fridge overnight, I take it out 3-4 hours ahead of baking to give the dough time to warm up and proof. Maybe this isn't the "right" way to do it, but I find it easier and still delicious!
A former Detroit pizza cook once showed me that you basically take one end, pinch it on the left and right, stretch that out to the corners, pat it out about halfway through on the other end and then stretch those edges out too. It's hard to describe but it made stretching the dough out SO much easier
Nice upgrade video! I make detroit style pizza every friday for family and friends. I use 8x11 and 9x13 pans and do 65% hydration and ferment the dough for 1-4 days in fridge. Each pizza dough is 400g. I butter the pans before i put the dough in and it never sticks. When putting in the cheese i fill the edges of the pan first then the middle with cheese, to maximize the crispy cheese edges. 500°F for 11-13 minutes and put the pizza on the lowest or usually second lowest rack so after the 11-13 minutes the bottom is crispy and cheese is browned at same time so i don't have to put in oven again. No need for pizza stone. I put it on wire rack to cool and stay crispy after taking out of oven. You can use all kinds of toppings, just precook any vegetables that have lots of water so they don't release their juices when cooking on the pizza Also for pizza sauce i use a variation of your delivery pizza sauce recipe. 1 can of tomatoes blended with spices, salt and sugar and that is good for two 8x11 pizzas. I blend the sauce, get a pan with some hot oil, put in 1tsp fennel seed for a few seconds and then pour in the sauce in the pan. Simmer on medium low for at least 30 mins to maximize flavour
I worked at a pizza joint that did Detroit style, and we used the same sauce as the round pies BUT we put it in a small little cast iron dutch oven for a few minutes while the pizza baked. After taking both out of the oven, we spooned it over the pizza in stripes. It had a nice thick consistency but wasn't as dry. May be inauthentic, but the results spoke for themselves.
I tried so many methods of kneading the dough in the past, by hand on the counter, stand mixer, slap and fold, etc. Bri's method of strength folds inside the bowl 2 or 3 times every 30 minutes CHANGED THE GAME. I hadn't seen it anywhere else. Thank you!!
Jim Lahey really pioneered the fold and rest technique, but I don't think he suggests rounding at each turn like Brian does. I definitely want to try this!
Shot out to Brian for going to the D I was raised in Detroit ! We are slept on when it comes to pizza I think because ppl know NY and Chicago but Detroit style is a def a thing !
Tried last night, the dough was fantastic in a 20x30cm aluminum non-stock cake tin (and the extra few minutes back in oven worked a treat). The instructions for hand mixing of dough were really clear and easy to replicate techniques demonstrated, thank you!.
FYI if you don't have access to brick, half white cheddar and half full fat mozzarella is a good substitute. I made this in a 9 x 13 lodge cast iron and the recipe fits well. This might be my favorite pizza recipe on this channel yet. Nice job Brian!
Hey Bri! I made this pizza and it was fabulous! I wanted to mention that I went in search of Wisconsin Brick Cheese at our local natural foods market and talked to the cheese monger. She was great, but didn't have any Wisconsin Brick Cheese, BUT, she had some on order and expected it within a day or two. I asked her if there were a lot of people asking recently for this cheese and she said yes. Turns out, people are asking about BECAUSE OF THIS VIDEO. I'm in Hillsboro, Oregon and your videos are affecting the cheese orders at our local market. COOL DUDE!
Detroit-style pizza is simply the best. Soft AND crunchy, and the bread is light and airy - thick, but not heavy. And the caramelized cheese on the edges of the crust is the delicious finale of each slice.
Just made this after making your 1 dough 3 pizzas dough for month and I just wanted to tell you that I love you man. This recipe, this sauce recipe, the italian sausage recipe and the 3 pizzas 1 dough recipe changed my life brother, you’re my GOAT of cooking RUclips
Hi Brian. Love the content. Born and raised Michigander who has cooked professionally for 33 years, and a HUGE fan of Detroit-style pizza. A couple tips that I picked up from a guy that I worked with who had been doing pizzas for over 20 years professionally. 1) Add some honey to the dough. It adds just a hint of sweetness, but more importantly it helps to brown and crisp the dough during the cooking process. 2) Add a good glug (maybe 4 or 5 ounces) of olive oil to the pan before adding the dough. While this obviously adds more calories to the dish, it's an important step in getting that fried dough texture. 3)Press the dough out in the oiled pan as flat as you can, cover and let sit at room temperature for 1 hour. After an hour, flip the dough and press it out into all 4 corners, using your finger tips to de-gas any air bubbles that have formed. Cover and ferment in the fridge/cooler overnight. 4) You don't want a flat layer of cheese on top of the pizza. You want a kind of wall of cheese around the edges of the pan and then a somewhat sparse sprinkling of cheese in the middle. That'll give you that nice, crisp cheese around the edges. If you ever find yourself in Michigan again, don't go to Buddy's lol. I know they're the original, but there are a ton of places around here that make a much better pizza. Thanks for representing the 313! Keep up the great work!
Thanks for the updated recipe Brian. I’ll definitely be giving it a try, but I must say your first Detroit recipe has been amazing and something I make for my family at least once a month and sometimes more. My kids love it so much they don’t want local pizza anymore.
Another great video. You can try putting the pan directly on the stove to get a darker bottom. I do this with my cast iron pizzas or even a simple tombstone pizza, put it in a pan and brown it on the stove. I need meat on my pizzas.
East Detroit/Pointer here. I make this every couple weeks with 24 hour cold fermentation, put garlic in the oil and put the pan over a stove burner for just under a minute on high right before pre-baking to help the bottom and center cook perfectly/ get super crispy later on. Provelone is a pretty good sub for Brick. Better than mozz imho. Love the work you're doing and the focus on the greatest style of pizza.
I’m a Detroiter and make pizza multiple times per week and I have to say this is by far the most authentic recipe out there if you’re using two 8x10 pans.
OK Bri. I have a challenge for you; Reuben Pizza. If you could pull off a Marbled Rye pizza dough, you would win the internet. Then russian or thousand island sauce, sauerkraut (maybe crisped up under the broiler) and big chunks of corned beef (or small piles of thin sliced). It could be a whole series on sandwich pizzas.
A local pizza shop near me here in SoCal does this kind of pizza, they call it the Rabbi. Interestingly, they call themselves a Pittsburg style pizzeria.
Hey, Bri! This recipe turned out so incredibly well, we could not get over how delicious it was. Thanks! Not to mention what a great video this was. Clear, well paced/edited - and funny! I’ve been enjoying your channel and recipes for a while. Getting better and better. Thanks so much!
Buddy's is really really good but Loui's in Hazel Park is the best example of Detroit Style Pizza. And yes I know all about the relationship between the two.
I’d suggest also trying a DSP where you bake without the sauce and add it on after. I’ve seen some places do that and my DSPs at home turned out better with sauce added immediately after baking rather than baked on
Detroit Style is by far the best pizza to eat. It has everything you love all in one pizza. cheesy goodness, crispy Frico on the sides, light airy crispy bottom crust ( if baked right) pronounced sauce flavor on top. Nothing beats it, nothing!! Cork sniffers think Neo is the best but I have news for them, Detroit-style rules! The method you used, taking it out of the pan is the way to get the bottom perfect otherwise it gets way too soft on the bottom. I use 25% semolina and 75% Bread flour @ 73% hydration and sell them in my mobile kitchen. I bake in a large commercial gas-fired brick oven @ around 575-600 degrees. Thanks for doing the video!
I moved away from Detroit many years ago and have really missed this style of pizza! Ok, so I ordered the pan and now I can’t wait to make the pizza!! Thank you so much!!! I made another one of your bread recipes yesterday and it was amazing!!
Love those pans! I made focaccia in a regular nonstick pan with tons of EVOO, and the entire bottom stuck! I used one of Lloyd's pans, and it slid out like butter! Can't wait to try your updated Detroit-pizza recipe!!!! :)
Just tried this and…… it was killer!! I’ve never eaten or baked any dough like this before. It was huge after being cooked and i was worried it was going to be overly bready but it wasn’t. It was light and cloud like. A couple chews and that’s it. I made it in a cast iron casserole dish and it was perfect. Crunchy and a pleasant slight chew to the bottom.
Loved seeing Pops Lagerstrom taking the field trip with you. Great vid - I've never had Detroit style pizza, but it looks great! Might have to try to adapt a GF version...
I love how you get on something and won't give up until you master it! Even then you're still looking for a better way or how to put a new spin on an old thing! You have a scientific approach to to cooking and systematically take apart a recipe/dish apart and reconstruct it. Nice job B-man!
Brian, like a true chef, you try to taste almost every raw and exotic ingredient you put in your recipe. Respect! What is the most horrible/obnoxious ingredient you ever tasted that was essential for the recipe?
I've been making Detroit pizzas for years using a Lloyds pan, which is the way to go. What I learned here is putting the finished pizza back onto the baking steel for an additional few minutes to crisp it up even more. I will try that very soon. Another method I often employ is cubing my cheese instead of shredding. I also mix it up with mozzarella and Monterey Jack. And I almost always include pepperoni and make a couple of racing stripes over my pies with the sauce. I'll also give the sauce a try too. Thanks for some new ideas. It's all about the crunch.
Bri, love your dedication to perfection - and all those air miles in pursuit of it. Not only are you a fantastic, funny, and diligent, cook; you're also practically the only RUclipsr with who I'd want to share a few beers. Keep making FoodTube such a wild success.
Also as a pizza cook in Detroit: I can confirm that at least one of the well-known places in the area (Como's in Ferndale) has been known to take pizzas out of the pan and finish them on a flat top to basically do what was shown here.
This was great. Never thought to take the pizza out and put it on the hot stone/steel to add additional browning that I couldn’t get in the pan. Made it today and the family loved it.
Thanks for the video. Detroit style is my favorite to make. I use a steel and the same pans and you can get a crispier crust by putting the rack that holds the steel on the lowest position. Cheese browns a bit slower allowing the crust to more fully develop. That said, I like the idea of finishing it on the steel and will try that next time.
Have a suggestion! Put the shredded cheese in the freezer for at least 15 minutes before building the pie. Helps control browning. I’d also keep the pizza in the oven for at least 15 minutes to get the bottom nice and crispy and finish the top under the broiler. Best of both worlds.
I’ve been working on my Detroit pizza game for a couple of years. I have it pretty dialed in, and I use a 9x13 baking pan. I usually go with hand cut pepperoni.
Another proud Detroiter here who grew up just up the road from the original Buddy's! Great video! But, one thing to try different next time. Put the sauce on AFTER you bake the pizza. That way, the cheese won't sink into the pizza from the sauce. And for toppings, traditionally they were put under the cheese. Enjoy!
I bought two mini Lloyds pans because my wife and I have different topping preferences. I've yet to try making a Detroit style za. I'll use your recipe when I do. Thanks. Looks great.😊
Thanks for the heads up about DiGregorio’s having brick cheese for $6.79/lb. I’m in STL as well and I get mine from the Des Peres Schnucks for $15.99/lb. I, too, traveled to mecca (Buddy’s) in search of DSP enlightenment and was not disappointed!
@@BrianLagerstrom At DiGregorio’s now buying brick cheese and they couldn’t believe how it was flying off the shelves - 17 pounds sold today, apparently. I told them it’s the Lagerstrom effect.
Just did the pub style pizzas yesterday: I don’t have either the pizza stone/steel nor the proper pan, but it was good enough practice for when I do invest.That’s one aspect I get out of the videos even when I don’t have everything necessary: Building on the overall techniques.
Other cheese blends that work well instead of Brick cheese is a 50/50 blend of Mozz/Muenster or 50/50 Mozz/Monterry Jack. Butterkasse is also supposed to be very similar to brick. I would say use the best quality cheese you can find/afford. The generic store brands don't have a lot of flavor.
Made this for dinner Tonight. First: huge hit. The family loved it. I think i used too much dough. Very thick. But also, I'm not sure if a smaller portion would have stretched to the edge. Something to think about next time. Also, i want to invest in one of those pans, because my standard baking tray did not want to release that za. The offset spatula earned that MVP title today.
Perfect timing, I'm obsessed with making DSP at home. It is very tricky to get just the right results. So far my Lloyd pan has been a disappointment. You have to be pretty careful how you clean them or they won't work properly.
Thanks for making this video! I made your 1.0 version several times and although it checked all the boxes and looked great, it did lack a bit of flavor. I can’t wait to try this version! Thanks again for making these great videos!
I used a stainless steel baking pan and a pizza stone, and even if the dough was cooked, I had to cut some slices to make them crispy in a non-stick pan. Maybe the probleme come from the stone but it was worth it, the recipe is really good!
Maybe try par baking the doughs then cheezin with the pebbly cheese. Also if you place the steel closer to the heating elements on the bottom it'll bake faster through the bottom. Cheers!
Man I totally thought I made a mess of the dough. It just felt way to hydrated to me. Went through with it and it turned out perfectly. Such a great recipe, thanks Brian...
Proud Detroiter here, thanks for (re-)introducing our pizza to the masses! I'm very fond of it, but I also love most of the other regional styles I've tried lol.
The beauty of pizza is in it diversity. I love them ALL! Thanks for watching, I was born in Dearborn BTW
Your city is so cool. I got to spend a week there for work in August. What an unsung gem. I loved it.
A fellow mitten man! @@BrianLagerstrom ✋🏻😸
@@BrianLagerstromPoint on your hand where Dearborn is, and we’ll believe you. 😂
Love Detroit. I'm over in Grand Rapids but can't help taking trips your way pretty often!
The amount of time, research, and travel involved in this video is insane. Thanks Brian!
Thanks! This was a really fun video to produce.
Except when it comes to the sponsor.
A dedication to the art of pizza making 😅
I just made Detroit style pizza last night at home. My family used to own a couple pizza places 20 years ago in Detroit Metro area, and we made the deep dish. It's tougher to perfect at home. Pizza flour would be ideal, but I am not spending that much $ on it. Bread flour is $4 for 5lbs. Pizza flour is double to triple that.
I add a little sugar to the yeast/water mix with olive oil. Also no need to work the dough so much. After mixing it, let it sit for 10 min. Then move it to the heavily oiled pan and press it out in the pan 1/2 way or so, flipping it 1 time. Cover, let sit for another 10-15 min and press it out all the way. I cover with a towel and let it proof for 3-4 hours on the counter in the pan. You can refrigerate it at this point for later use (covered). Then assemble and bake. I cover it with foil for about 10 min, then uncover for the rest of the bake. I was about 20 minutes last night at 475.
Find your local Gordon Food Service store. Bought 25 lbs of Primo 00 pizza flour for $15. They carry pizza cheeses and multiple canned tomato options too.
What were the names of your pizza places you used to own?
@@windermere2330 papa romanos
@@mph5896 sounds familiar but I just can't place it.
Thanks for the tips! I have some questions. When you say after mixing it, do you mean the first mixing? Like just mix it up and then let it sit for 10 minutes, instead of doing all the stretch and folds? I'm gonna try your method now
For those curious, this amount of dough works *perfectly* in a 10"x14" Lloyd's pan as well. I've always found Kenji's recipe slightly too small for the 10"x14", but this is perfect.
thank you! Making these for christmas and came to the comments looking for this
Came into the comments to see if anyone had an adaptation for the 10x14. THANKS!!!
ty
8 to 8.5 ounces is perfect for the 8x10 pans if you get the dough right.
Brian, you are my favorite internet chef to follow. I follow you, Joshua and Billy. You are by far my favorite. Your recipes are the most applicable to the normal everyday/weekend cooking amateur. You explain everything well and give a substitute if we cannot get a specific thing. I love your cooking style and I appreciate what you are doing. Keep up the good work.
Brian Lagerstrom: I went all-in on DSPP a while back, got the pans and everything. A helpful pro tip on the cheese. I ordered brick cheese both from amazon and another place to try them out. Both were really good. What was 98% the same and way easier was a full fat mozzarella and picante provolone blend (2/3 to 1/3 respectively). I have boars head locally, worked great. Tasted almost identical in the end product. Just be sure to use the "picante provolone" from Boars Head--it gives the bite the brick cheese had. And this mix is easier to deal with, and you can get it in more normal quantities rather than multiple pounds at once.
As a lifelong Michigander and metro detroiter I want to say you did us proud! Hope you enjoyed buddy’s! Next you should do Coney Island chili dogs!
Crazy to me growing up in the D to see people going crazy over the foods we took for granted.
I made this last night and omg it was so delicious! My family absolutely loved it. The bread itself was soft yet crunchy on the outside. Unfortunately, I did not have the Lloyd pans, I had to use a brownie pan, and it did get stuck in some sections, but the bread had great strength that it did not fall apart when I was getting it unstuck. The sauce was absolutely delicious! I've been to five-star Detroit pizzerias, and this sauce was way better than those! Hands down became my favorite pizza sauce and I am absolutely going to be making this pizza again. For anybody thinking or hesitating to make this, go for it! It is seriously so easy to make and taste so good!
You can use parchment underneath, with olive oil on top, then put the pizza directly on a steel for 5-7 minutes at the end..a steel conducts heat better than a stone in the home oven, and won’t absorb oils..
Seriously, thank you so much for doing what you do Brian. This recipe, like all of your recipes, looks fantastic and doable for home cooks. My wife and I have cooked literally dozens of things from your channel and they’re always excellent-it’s evident how much testing and QC goes into it, which is admirable. Long story short, you changed the game for our home cuisine and I deeply appreciate ya! 🙏
Ditto to all of that!
I’ve made both these recipes multiple times now - insanely yummy pizza. I stuck to the recipe and got outstanding results as I do with all of Brian’s recipes. I bought the Lloyd Detroit Pizza pans and highly recommend them also, they’re just the absolute best pizza pans available! Thank you for creating and sharing these recipes with us Brian, I deeply appreciate it. 🙏
Had a bit of a rough morning at work. Seeing a new B-man video up, my day is instantly better.
To avoid messing with the dough quite as much, after making it I put it directly into the oiled pan and stretch it aggressively. It then goes into the fridge overnight, I take it out 3-4 hours ahead of baking to give the dough time to warm up and proof.
Maybe this isn't the "right" way to do it, but I find it easier and still delicious!
A former Detroit pizza cook once showed me that you basically take one end, pinch it on the left and right, stretch that out to the corners, pat it out about halfway through on the other end and then stretch those edges out too. It's hard to describe but it made stretching the dough out SO much easier
My favorite videos to watch during my lunch break! Can’t wait to try this.
Thanks very much for watching Hannah. What's for lunch?
@@BrianLagerstrom roast chicken sandwich with asparagus and crispy chicken skin! From a local sandwich shop, always hits the spot.
Nice upgrade video! I make detroit style pizza every friday for family and friends. I use 8x11 and 9x13 pans and do 65% hydration and ferment the dough for 1-4 days in fridge. Each pizza dough is 400g. I butter the pans before i put the dough in and it never sticks. When putting in the cheese i fill the edges of the pan first then the middle with cheese, to maximize the crispy cheese edges. 500°F for 11-13 minutes and put the pizza on the lowest or usually second lowest rack so after the 11-13 minutes the bottom is crispy and cheese is browned at same time so i don't have to put in oven again. No need for pizza stone. I put it on wire rack to cool and stay crispy after taking out of oven. You can use all kinds of toppings, just precook any vegetables that have lots of water so they don't release their juices when cooking on the pizza
Also for pizza sauce i use a variation of your delivery pizza sauce recipe. 1 can of tomatoes blended with spices, salt and sugar and that is good for two 8x11 pizzas. I blend the sauce, get a pan with some hot oil, put in 1tsp fennel seed for a few seconds and then pour in the sauce in the pan. Simmer on medium low for at least 30 mins to maximize flavour
The original is the most made recipe in our house! Very excited to see this one!
Looking for feedback! Let me know how it goes if you try.
Will Do! @@BrianLagerstrom
Hands down the best style of pizza! Started by old Sicilian grandmas in the D.
I worked at a pizza joint that did Detroit style, and we used the same sauce as the round pies BUT we put it in a small little cast iron dutch oven for a few minutes while the pizza baked. After taking both out of the oven, we spooned it over the pizza in stripes. It had a nice thick consistency but wasn't as dry. May be inauthentic, but the results spoke for themselves.
I tried so many methods of kneading the dough in the past, by hand on the counter, stand mixer, slap and fold, etc. Bri's method of strength folds inside the bowl 2 or 3 times every 30 minutes CHANGED THE GAME. I hadn't seen it anywhere else. Thank you!!
Jim Lahey really pioneered the fold and rest technique, but I don't think he suggests rounding at each turn like Brian does. I definitely want to try this!
This has quickly become one of my favorite cooking channels. You have taught me so much great information and techniques. Thanks Brian
Bro I literally had some brick cheese delivered yesterday, the stars are aligned
Let it rip then DUDE
Matt where did you get it from? Thanks.
@@windermere2330 same Amazon link that Brian provided
Shot out to Brian for going to the D I was raised in Detroit ! We are slept on when it comes to pizza I think because ppl know NY and Chicago but Detroit style is a def a thing !
Tried last night, the dough was fantastic in a 20x30cm aluminum non-stock cake tin (and the extra few minutes back in oven worked a treat). The instructions for hand mixing of dough were really clear and easy to replicate techniques demonstrated, thank you!.
FYI if you don't have access to brick, half white cheddar and half full fat mozzarella is a good substitute.
I made this in a 9 x 13 lodge cast iron and the recipe fits well.
This might be my favorite pizza recipe on this channel yet. Nice job Brian!
Hey Bri! I made this pizza and it was fabulous! I wanted to mention that I went in search of Wisconsin Brick Cheese at our local natural foods market and talked to the cheese monger. She was great, but didn't have any Wisconsin Brick Cheese, BUT, she had some on order and expected it within a day or two. I asked her if there were a lot of people asking recently for this cheese and she said yes. Turns out, people are asking about BECAUSE OF THIS VIDEO. I'm in Hillsboro, Oregon and your videos are affecting the cheese orders at our local market. COOL DUDE!
Detroit-style pizza is simply the best. Soft AND crunchy, and the bread is light and airy - thick, but not heavy. And the caramelized cheese on the edges of the crust is the delicious finale of each slice.
I made this today, and it was by far the best pizza I have ever had. The textures and the taste are unmatched.
Thanks!
Just made this after making your 1 dough 3 pizzas dough for month and I just wanted to tell you that I love you man. This recipe, this sauce recipe, the italian sausage recipe and the 3 pizzas 1 dough recipe changed my life brother, you’re my GOAT of cooking RUclips
Hi Brian. Love the content.
Born and raised Michigander who has cooked professionally for 33 years, and a HUGE fan of Detroit-style pizza. A couple tips that I picked up from a guy that I worked with who had been doing pizzas for over 20 years professionally. 1) Add some honey to the dough. It adds just a hint of sweetness, but more importantly it helps to brown and crisp the dough during the cooking process. 2) Add a good glug (maybe 4 or 5 ounces) of olive oil to the pan before adding the dough. While this obviously adds more calories to the dish, it's an important step in getting that fried dough texture. 3)Press the dough out in the oiled pan as flat as you can, cover and let sit at room temperature for 1 hour. After an hour, flip the dough and press it out into all 4 corners, using your finger tips to de-gas any air bubbles that have formed. Cover and ferment in the fridge/cooler overnight. 4) You don't want a flat layer of cheese on top of the pizza. You want a kind of wall of cheese around the edges of the pan and then a somewhat sparse sprinkling of cheese in the middle. That'll give you that nice, crisp cheese around the edges.
If you ever find yourself in Michigan again, don't go to Buddy's lol. I know they're the original, but there are a ton of places around here that make a much better pizza. Thanks for representing the 313! Keep up the great work!
Cloverleaf!!
For the 10x14 Lloyd pan, I took 10% off the salt, water and flour for this two pan(8x10) recipe and it came out great.
Thank you sir.
Thanks for the updated recipe Brian. I’ll definitely be giving it a try, but I must say your first Detroit recipe has been amazing and something I make for my family at least once a month and sometimes more. My kids love it so much they don’t want local pizza anymore.
Another great video. You can try putting the pan directly on the stove to get a darker bottom. I do this with my cast iron pizzas or even a simple tombstone pizza, put it in a pan and brown it on the stove. I need meat on my pizzas.
Detroit-style deep dish is my favorite type of pizza. It's so damn good!!!
100% my go to recipe now!! Ty for this recipe!! it came out great!!
East Detroit/Pointer here. I make this every couple weeks with 24 hour cold fermentation, put garlic in the oil and put the pan over a stove burner for just under a minute on high right before pre-baking to help the bottom and center cook perfectly/ get super crispy later on.
Provelone is a pretty good sub for Brick. Better than mozz imho.
Love the work you're doing and the focus on the greatest style of pizza.
I use cubed Monterey Jack cheese. Usually Aldi’s brand. I also put a VERY light sprinkle of shredded mozzarella as well. Turns out fantastic.
I also use Monterey jack as a substitute. I hear baby Swiss works well, too?
I love brick cheese.
God bless your channel! You combine the legwork with the knowhow!
Real Detroit style pizza is going to buddy's and ordering Jets in the parking lot because its packed.
someone knows whats up
Jets doesn't suck. Bold pepperoni well done was my go-to order from Jets until I started making my own pizzas.
This is truth
Looove Jets.
Plus Jets is waaayyyy better then Buddy’s anyway!
I’m a Detroiter and make pizza multiple times per week and I have to say this is by far the most authentic recipe out there if you’re using two 8x10 pans.
OK Bri. I have a challenge for you; Reuben Pizza. If you could pull off a Marbled Rye pizza dough, you would win the internet. Then russian or thousand island sauce, sauerkraut (maybe crisped up under the broiler) and big chunks of corned beef (or small piles of thin sliced). It could be a whole series on sandwich pizzas.
I'm obsessed with this idea
Let’s go Brian, you can’t ignore this
Check out the mustard pizza
Lions tigers and squares
A local pizza shop near me here in SoCal does this kind of pizza, they call it the Rabbi. Interestingly, they call themselves a Pittsburg style pizzeria.
I use an overnight sourdough foccacia recipe for my detroit style pizza crust and it's incredible. Good call on the overnight ferment
Recipe?
Hey, Bri! This recipe turned out so incredibly well, we could not get over how delicious it was. Thanks!
Not to mention what a great video this was. Clear, well paced/edited - and funny! I’ve been enjoying your channel and recipes for a while. Getting better and better.
Thanks so much!
Buddy's is really really good but Loui's in Hazel Park is the best example of Detroit Style Pizza. And yes I know all about the relationship between the two.
I’d suggest also trying a DSP where you bake without the sauce and add it on after. I’ve seen some places do that and my DSPs at home turned out better with sauce added immediately after baking rather than baked on
Detroit Style is by far the best pizza to eat. It has everything you love all in one pizza. cheesy goodness, crispy Frico on the sides, light airy crispy bottom crust ( if baked right) pronounced sauce flavor on top. Nothing beats it, nothing!! Cork sniffers think Neo is the best but I have news for them, Detroit-style rules! The method you used, taking it out of the pan is the way to get the bottom perfect otherwise it gets way too soft on the bottom. I use 25% semolina and 75% Bread flour @ 73% hydration and sell them in my mobile kitchen. I bake in a large commercial gas-fired brick oven @ around 575-600 degrees. Thanks for doing the video!
I moved away from Detroit many years ago and have really missed this style of pizza! Ok, so I ordered the pan and now I can’t wait to make the pizza!! Thank you so much!!! I made another one of your bread recipes yesterday and it was amazing!!
I'm excited. I've made the previous recipe several times, and it's become a solid favorite of mine.
Love those pans! I made focaccia in a regular nonstick pan with tons of EVOO, and the entire bottom stuck! I used one of Lloyd's pans, and it slid out like butter! Can't wait to try your updated Detroit-pizza recipe!!!! :)
They are the most non stick pizza pan of all the.
I don't have the best pans but using butter makes it nonstick
I have these pans and the cheese sticks to the sides when I make Detroit style. Even when oiled.
@@sabatino1977 try preparing pan with butter and it wont stick
Their round pans with holes are awesome for grilling pizzas and for Brian's calzone recipe.
Just tried this and…… it was killer!! I’ve never eaten or baked any dough like this before. It was huge after being cooked and i was worried it was going to be overly bready but it wasn’t. It was light and cloud like. A couple chews and that’s it. I made it in a cast iron casserole dish and it was perfect. Crunchy and a pleasant slight chew to the bottom.
Sick recipe. I've been doing the recrisp tech for a while and it works well on just a sheet pan for pizza stoneless bakers.
Loved seeing Pops Lagerstrom taking the field trip with you. Great vid - I've never had Detroit style pizza, but it looks great! Might have to try to adapt a GF version...
Lorn tried the GF version at Buddy's. Much thinner crust, but still had that fluffy, bready quality.
I love how you get on something and won't give up until you master it! Even then you're still looking for a better way or how to put a new spin on an old thing! You have a scientific approach to to cooking and systematically take apart a recipe/dish apart and reconstruct it. Nice job B-man!
Thanks very much! Testing is my favorite part of this process.
It's what sets him apart from many providing this type of content.
Brian, like a true chef, you try to taste almost every raw and exotic ingredient you put in your recipe. Respect!
What is the most horrible/obnoxious ingredient you ever tasted that was essential for the recipe?
I can't wait to try this recipe for myself! You've inspired me to get back into the kitchen and experiment with new flavors and techniques. 👌🙏😋
I hope you do try it, so happy to hear that the videos got you cooking. Thanks very much for watching
Im always amazed at the different types of pizza out there 😍
Never met a pizza style i didnt like
Costco pizza... its basically grease, with a side of pizza.
St. Louis’s local style is… an acquired taste.
May I introduce you to the Quad Shitties style pizza. It's still the worst pizza I've ever had.
I've been making Detroit pizzas for years using a Lloyds pan, which is the way to go. What I learned here is putting the finished pizza back onto the baking steel for an additional few minutes to crisp it up even more. I will try that very soon.
Another method I often employ is cubing my cheese instead of shredding. I also mix it up with mozzarella and Monterey Jack. And I almost always include pepperoni and make a couple of racing stripes over my pies with the sauce.
I'll also give the sauce a try too. Thanks for some new ideas. It's all about the crunch.
This is the only channel I trust for pizza recipes.
Adam Ragusea NYC pizza is really good and I made the pan pizza from America’s Test Kitchen it was good.
@Appaddict01 I made the America Test Kitchen one too. I liked it, but Brian's recipes have been the best I've ever tried.
Bri, love your dedication to perfection - and all those air miles in pursuit of it. Not only are you a fantastic, funny, and diligent, cook; you're also practically the only RUclipsr with who I'd want to share a few beers.
Keep making FoodTube such a wild success.
Also as a pizza cook in Detroit: I can confirm that at least one of the well-known places in the area (Como's in Ferndale) has been known to take pizzas out of the pan and finish them on a flat top to basically do what was shown here.
I just watch these videos to see Brian dance at the end. Thanks Brian, your videos really elevated my home baking experience.❤
Bri- one thing to note that d-style does is add oil to pan. Kind of a lot. And cheese all around the edges. Add more cheese!
Just made this. It was great. The last round of crisping in the over made it perfect. Thanks for all the hard work!
Did you leave the oven on for the last round or was it turned off yet still hot.
@@darrylakers left the oven on
Thank you!
Cooked this per recipe today; best pizza I ever had; thank you sir!
OUTSTANDING !
This was great. Never thought to take the pizza out and put it on the hot stone/steel to add additional browning that I couldn’t get in the pan. Made it today and the family loved it.
This is so good I am making it again within a week!! You rock Brian!!!
Just made this pizza. It turned out beautifully! Thanks so much Brian! 🎉 🍕 🍕 ❤
Thanks for the video. Detroit style is my favorite to make. I use a steel and the same pans and you can get a crispier crust by putting the rack that holds the steel on the lowest position. Cheese browns a bit slower allowing the crust to more fully develop. That said, I like the idea of finishing it on the steel and will try that next time.
Have a suggestion! Put the shredded cheese in the freezer for at least 15 minutes before building the pie. Helps control browning. I’d also keep the pizza in the oven for at least 15 minutes to get the bottom nice and crispy and finish the top under the broiler. Best of both worlds.
Hey Bri! Thanks for sharing, educating and entertaining! I'm now hungry for Pizza!
Dude I want pizza so bad RN.
@@BrianLagerstrom How quick and what are your delivery charges to the UK? 😂😂❤
I’ve been working on my Detroit pizza game for a couple of years. I have it pretty dialed in, and I use a 9x13 baking pan.
I usually go with hand cut pepperoni.
The crust and cheese ends are everything!
If you think this is better than the original; I CANNOT wait to cook it!
Your original recipe was 🔥! Thanks B man
Another proud Detroiter here who grew up just up the road from the original Buddy's! Great video! But, one thing to try different next time. Put the sauce on AFTER you bake the pizza. That way, the cheese won't sink into the pizza from the sauce. And for toppings, traditionally they were put under the cheese. Enjoy!
Revisiting this video. As much as Buddy's is the original, Loui's just up the road is closer to the original recipe. Sorry, just had to say it. :D
Thank you Bri. This is my fav pizza and may be the first all-the-way-through, step-by-step recipe I do from you!
Thanks ! Big fan of your one hour ( the quick rise beer idea is genius). I thought I had the perfect Detroit but maybe not. Excited to try this!
I bought two mini Lloyds pans because my wife and I have different topping preferences. I've yet to try making a Detroit style za. I'll use your recipe when I do. Thanks. Looks great.😊
Making this today in honor of my DETROIT LIONS!!!🦁
Brian glad you came to my home town. I'm going to have to try making your dough it looks great.
This version is what I make for my parents when they're visiting from Detroit, and they like it better than Buddy's! Great recipe Bri!
I love DSP 1.0 and DSP in general and was totally worth the investment in the Lloyd pans. Excited to up my game!
Thanks for the heads up about DiGregorio’s having brick cheese for $6.79/lb. I’m in STL as well and I get mine from the Des Peres Schnucks for $15.99/lb.
I, too, traveled to mecca (Buddy’s) in search of DSP enlightenment and was not disappointed!
DiGregs is the best. My fav store in STL only behind Jay INTL
@@BrianLagerstrom At DiGregorio’s now buying brick cheese and they couldn’t believe how it was flying off the shelves - 17 pounds sold today, apparently. I told them it’s the Lagerstrom effect.
Just did the pub style pizzas yesterday: I don’t have either the pizza stone/steel nor the proper pan, but it was good enough practice for when I do invest.That’s one aspect I get out of the videos even when I don’t have everything necessary: Building on the overall techniques.
just put your pan on the bottom of your oven then. (not on a rack)
The best Detroit pizza I had was at Buddy's Pizza when I went to Oakland University in Rochester Michigan
I definitely recommend a blue steel pan if there is ever a 3.0. Hard to clean but gave me the perfect texture. Better than the standard lloyd pan.
Other cheese blends that work well instead of Brick cheese is a 50/50 blend of Mozz/Muenster or 50/50 Mozz/Monterry Jack. Butterkasse is also supposed to be very similar to brick. I would say use the best quality cheese you can find/afford. The generic store brands don't have a lot of flavor.
Buddy’s and Shield’s in the Detroit area are great. I’ll have to try this recipe!
My local Kroger has started carrying brick cheese so I’ve been wanting to try Detroit style pizza! I live in Atlanta btw, kinda crazy they have it.
Made this for dinner Tonight. First: huge hit. The family loved it.
I think i used too much dough. Very thick. But also, I'm not sure if a smaller portion would have stretched to the edge. Something to think about next time.
Also, i want to invest in one of those pans, because my standard baking tray did not want to release that za. The offset spatula earned that MVP title today.
Perfect timing, I'm obsessed with making DSP at home. It is very tricky to get just the right results. So far my Lloyd pan has been a disappointment. You have to be pretty careful how you clean them or they won't work properly.
Love Detroit-style pizza 😄🍕
Pizza videos are the best my dude. made my day!
I make the original once a week. Stoked to try this new method.
Thanks for making this video! I made your 1.0 version several times and although it checked all the boxes and looked great, it did lack a bit of flavor. I can’t wait to try this version! Thanks again for making these great videos!
Yep, i've been holding out trying to make this, but it's just too much now, it looks absolutely perfect!
I used a stainless steel baking pan and a pizza stone, and even if the dough was cooked, I had to cut some slices to make them crispy in a non-stick pan. Maybe the probleme come from the stone but it was worth it, the recipe is really good!
Maybe try par baking the doughs then cheezin with the pebbly cheese. Also if you place the steel closer to the heating elements on the bottom it'll bake faster through the bottom. Cheers!
There's no reason to par bake
@@bgaviator he says he was having issues with cheese browning fast
Man I totally thought I made a mess of the dough. It just felt way to hydrated to me. Went through with it and it turned out perfectly. Such a great recipe, thanks Brian...
Muenster mixed with Mozz is a great cheese option for the Detroit style.
This is what I use. But I want to experiment with Mozz/Mont Jack blend too or pure Butterkasse
Your DSPP v1.0 recipe is nearly a weekly ritual in our house, and we thought it was perfect already - looking forward to trying this one!