Just made this and it turned out excellent! Grated my own cheese and did what one other suggested and added butter to the pan prior (used a little olive oil as well) and I recommend the butter. The Good: Sauce is on point, dough is the type you want for this cook, and it's easy. The Bad: When you think you have enough cheese, add more. Cooking times may very. I set my oven to 525, let it preheat for 30 min. After cooking for around 8 minutes I turned up to 550. Cooked total of 22 minutes. The Ugly: The pan and temperature. If you have a nonstick pan that you think you would want to use, think again. A lot of cheaper nonstick pans may not be up to the challenge. Make sure you have a pan that can withstand such high temps and can do it over and over.
Hey Sam and the team, I just want to thank you for making the content that you do. You, along with other cooking channels on this platform, have helped me personally with my journey in discovering food and flavors and that has been nothing but great for my mental health over the past few years. Thank you for keeping me sane through these dreadful years.
Agree. Higher hydration Sam, like focaccia. Caramelization on the edges looked great. Also, Monterey jack can sub for the brick cheese for a bit more twang.
I just tried making this tonight, turned out so good. Thanks for making these videos and showing that simple cooking can be so good. I hope you make many more videos!
I absolutely love how guys like Sam can make youtubing a career. I hate tv ads but really dont mind it when Sam promotes a product because I know he is benefitting directly from it.
As someone who grew up in the burbs of Detroit, this looks tasty. However. One thing that makes the Detroit style pizza taste so good (to me) is to put the meat under the cheese so that the grease from the meat sinks into the bread/dough. As a transplant who now lives in New Mexico I can totally forgive the lack of Wisconsin brick cheddar cuz I can't find that without ordering it online. I like cubing the cheese when I make mine at home so it melts slower and you get more of those juices to fall into the dough. A sharp white cheddar gets the job done when I can't go home and visit. Also I add HEAVY oregano to my sauce. Love the channel.
two tips from a pizza guy: 1. Sprinkle dried parmesan on top; it will absorb the oil from the pepperoni and add more deliciousness. 2. sprinkle some dried oregano in the pan before putting the dough in and also on top after baking.
Yes, the dried oregano would burn if it were not covered by an oily piece of dough... but because that buffer is there....the oregano will only impart flavor !!
At Jet's (basically only Detroit style pizza in Atlanta), you can get a flavored crust like garlic, parmesan, herbs, or Turbo (all of them). Very good. Not burnt.
Detroit Style pizza is the best. The Brick Cheese is strong and left out is like a frozen version. Brick and Munster, with some mozz... ummm hmmm. Let it fall down and under the pan and make flavor. The choices here in the D area are a gift.
I made this today and my family loves it. It is so good. I don't have a stand mixer with a dough hook so I was excited to see you making this using your food processor. I will definitely be making this again. Thanks Sam!
@@ayyitskat It was surprisingly good. I was skeptical too, but it worked out great. I actually made it again about a month after this. I am overdue and need to make it again :)
Tried this yesterday and going to do another round because THIS IS A GREAT RECIPE! I tried making pizza a few times and they were okay, but THIS ONE is a real one. Thanks Sam! I am no longer worried about how it'll turn out anymore.
In Detroit we use smaller pans, called a 4 square (square pan for 4 peices) or an 8 square (rectangular pan with 8 pieces). The advantage of cooking them in small 4 square pans is that every slice of pizza will be a corner piece with two cheesy crispy sides. The 8 square pan, people will fight for the corner peice.
And FYI plenty of Detroit style places will put the toppings on top and cover the whole crust with sauce. As long as it’s a rectangle in an autoworker pan you’re good.
Husband here, 5 second rule applies for some things in certain conditions. Other times include 10 seconds or more as necessity dictates. Sheeeeeesh.NOT A PROBLEMO!!! By the way, im makin this tonite.....just looks great and easy. Thanx Sam and crew.
Just made this tonight. Bought the Loyds pan a while ago. Until now only used it to make lasagna. Changed it up sauce first then cheese then pepperoni, sausage, mushrooms, peppers and on. Came out perfectly.
Thanks Sam, I have always enjoyed being in the kitchen and I have my go to meals. I found your channel and started watching you a few months ago. I haven’t copied your recipes but tweaked my ways of prepping my food. Tonight for Valentines I just enjoyed the best lasagna I have ever made with my sweetheart. Thanks for the inspiration!
Delicious! After trying for years to master the Neapolitan pizza, this one is so easy, and is now a Friday night classic. Last night was a new twist, with smoked salmon, crème fraîche, caramelized onions, capers and dill. Also delicious. Thanks guys, you rock. Btw, I’d love to see your version of the Napolitean.
But Sam is country and Prez is rock and roll. That's easily provable, Sam is a weed gardener, and Prez is a human vacuum cleaner....not that there's anything wrong with that, to each his own.
I'm an NYC implant who's lived here more than half of my life and I prefer any other type of pizza than new york style. I get ragged on by my friends a lot who cares what a carpet bagger has to say. I like the garlic trick on the dough. Thanks again and stay stay safe guys.
I work at cloverleaf pizza in Detroit. You did a great job making a Detroit style. But you did the dough rising process backwards. Try putting the dough ball in the pan for ten minutes do your first press then let it rise again for another 10 minutes. Then a second press to square it out to the pan then let it rise for 2 hours. But in refrigerator for 15 minutes. Then it's ready to use. Also order flour from Detroit style pizza company website. Bread flour not the same.
@@sctenz I have actually considered trying to open a franchise in a market where there isn’t much competition. Not too seriously though, but someone is gonna cash in off the idea. Jets is pretty damn good, especially considering it’s a chain.
@@fjeezy1305 It's been my dream to open a by-the-slice pizza shop. If I had found out about Jet's before they came to Atlanta (and had some $), I would've opened one up. Best of luck! Hope you make it happen, and the risk rewards you greatly!
1 cup bread. 1 cup all purpose. The dough goes into the frig to develop more flavor overnight. Then into the pan earlier in the day to rise until it's time to assemble. At Buddy's it's steel pans with cover stacked. Like your garlic paste. Wisconsin brick comes as a 40lb loaf in a box.
Chef Sam, your most instructive video ever! I’m making this tomorrow. Love the “Mom” tributes. And you don’t swear as much, nice! Good move with the garlic, thanks.
I love the banter between you guys. You can feel the love…you guys have become one of my favorite channels on RUclips!!! I don’t even like cooking I just like watching you guys
"If you are not biting the corner corner you're making a mistake (Sam)....the convergence (Max)....Don't pull me off a bite ever again (Sam)". Classic.
Detroit-style features the rectangular shape and thick dough of Sicilian pizza, but with a Motor City twist: it's baked in a blue steel pan like the ones that used to hold nuts and bolts in auto manufacturing plants.
Alright real quick: we call the pepperoni and garlic a Gilroy, and if you're lazy like I was when I worked in pizza, put the peps in the middle and use both hands to place them. Dassit. Imma try this out Friday night.
Having grown up down the block from a true Detroit original, the Cloverleaf Bar and rRestaurant, I can tell you the look of your Detroit style pizza is spot on Sam !
Awesome, awesome vid! Here are two tips I have learned from making pizza for a few years. First, do not use shredded cheese from a bag! Always use a block of mozzarella and shred yourself prior to using (must be low moisture and whole milk - NOT PART SKIM). For the sauce, use San Marzano tomatoes. The garlic paste is pure genius. I will try that next time.
Being from Windsor across the river from Detriot where we shred our pepperoni I always remember going over for jobs and enjoying a Jets pizza Couldn’t eat I’d daily , the grease pooling in the slices was too much but once in a while after a night at a bar omg this hit the spot and no hangover in the am lol
My favorite money shot for these videos is not the food. It's when Sam reaches for the paper towel ring to wipe his mouth! It's awesome. Hey, you should get Charmin to sponsor a show, Cheers!
Yo Sam, "A" for effort, but you need to bring yourself to the D so you can get a taste of the real deal. Louie's in Hazel Park or Cloverleaf would be my suggestions.
haha, Buddy's is the place for the 'za. For folks who want to try this - put way more oil in the pan, the crust is almost deep fried - and get your hands on farmer's cheese, if you can - and oh yeah, cook the sauce...long and slow.
Man, I had Buddy’s Pizza for the first time and I’m extremely addicted to the stuff! I like it so much despite being in Cincinnati, I’m making another Detroit Road Trip this weekend!
@@boogitybear2283 You can mail order "Detroit Style Pizza", which won an international award. It is similar to Buddy's. I grew up in Detroit, so I know them all. Buddy's, Shields, Cloverleaf, Jet's, Busceimi's, and Detroit Style Pizza. Watch Bar Stool Sports, One Bite. They try this brand pizza, via mail order, and rave about it.
You drop the wing at the smoker and it doesn’t matter what Allen thinks.. you always say it’s for you and yours while your cooking and not for nothing everyone does the five second rule at home it’s key hahahahahaha. This is being made this weekend !
So here's the funny thing literally one day after I watched your video I see an ad for a Detroit style pizza from pizza hut, like only now people decided to give Detroit it's due 🤣
detroit style is my favorite. not gonna lie, little caesars deep dish is one of my favorite pizzas, skeezers isn't the best pizza i've ever had but the square deep dish is so good, the dough and the way it crisps on the bottom as it bakes and the way the flavor mixes with the mozzarella and muenster is amazing
@@PoliticalGamer420 espresso is Italian for expresso. Ever notice that the French don't care about the Italian origin of the process and call it Expresso?
Good, fast begginer recipe, but adding salt after a slight dough rest (autolyse) is better and rest it in the pan a little longer. Also, you can layer pepperoni on the dough plus over the cheese too. Just my opinion. I agree though, Sam has come a long way after I bought his first cookbook throwing together canned and processed food to create a decent meal.
Define warm spot. We talking about inside the house summer time with the a.c blasting? Or outside in a shady spot on a warm day? Looking for that perfect temp
I heard that the Detroit pizza pan was originally a mechanic's bin as a nuts/bolts bin made out of a certain aluminum that wouldn't react some way with other alloys. Eventually somebody decided to use one to make pizza. BIGGITY BAM!!! Detroit pizza.
Sam I love your show..just watched your Detroit style pizza...al I can say is no no no no no...(sighs)...the garlic is added to the sauce along with some basil..the oil in the pan you spread it with your fingers. The paper towel absorbs to much oil. The pepperoni is the first layer then the cheese. And the sauce you can add either before cooking or after..that is the way I used to make them in Detroit 49 years ago...
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
When Sam said “don’t ever pull me off a bite again” I felt that
Me everyday
100%
Haha. #truth
He never said that
I love this guy. You can tell he's like this IRL, no fakeness. 10 second rule had me gigglin'.
Just made this and it turned out excellent! Grated my own cheese and did what one other suggested and added butter to the pan prior (used a little olive oil as well) and I recommend the butter. The Good: Sauce is on point, dough is the type you want for this cook, and it's easy. The Bad: When you think you have enough cheese, add more. Cooking times may very. I set my oven to 525, let it preheat for 30 min. After cooking for around 8 minutes I turned up to 550. Cooked total of 22 minutes. The Ugly: The pan and temperature. If you have a nonstick pan that you think you would want to use, think again. A lot of cheaper nonstick pans may not be up to the challenge. Make sure you have a pan that can withstand such high temps and can do it over and over.
The sound of the knife on the stone chopping board runs through my soul
@Liam Ritchie, me too! I just about jumped outta my chair.
It's not stone, it's plastic. He does do that sometimes and I cringe each time.
😂 same ❤
Hey Sam and the team, I just want to thank you for making the content that you do. You, along with other cooking channels on this platform, have helped me personally with my journey in discovering food and flavors and that has been nothing but great for my mental health over the past few years. Thank you for keeping me sane through these dreadful years.
The crust for Detroit style is also supposed to be extremely light and airy too. Our city might not be perfect but our pizza is
Pittsburgh pizza is better 💪
His crust did not look good, it looked incredibly tight not airy and super dense
Not only that but it looks as if his crust got a bit burnt.
@@milojackson8339 stick to philly cheesesteak! Mic drop!
Agree. Higher hydration Sam, like focaccia. Caramelization on the edges looked great. Also, Monterey jack can sub for the brick cheese for a bit more twang.
From Detroit, I've never thought to put garlic paste on pizza. But I'd be willing to replace all the blood in my body with garlic paste.
Smart boy, garlic is our friend!
Make Detroit Great Again especially the Lions!
Garlic in pizza is the best!!!
@@boogitybear2283 the lions were never great though, im just hoping to see them in a superbowl game before i die
@@atomicsmokes663 they were great before the Super Bowl era and they were decent with Barry Sanders
“Don’t pull me off a bite ever again”
I felt that
I just tried making this tonight, turned out so good. Thanks for making these videos and showing that simple cooking can be so good. I hope you make many more videos!
I absolutely love how guys like Sam can make youtubing a career. I hate tv ads but really dont mind it when Sam promotes a product because I know he is benefitting directly from it.
As someone who grew up in the burbs of Detroit, this looks tasty. However. One thing that makes the Detroit style pizza taste so good (to me) is to put the meat under the cheese so that the grease from the meat sinks into the bread/dough. As a transplant who now lives in New Mexico I can totally forgive the lack of Wisconsin brick cheddar cuz I can't find that without ordering it online. I like cubing the cheese when I make mine at home so it melts slower and you get more of those juices to fall into the dough. A sharp white cheddar gets the job done when I can't go home and visit. Also I add HEAVY oregano to my sauce. Love the channel.
I am DEFINITELY making it this way, my friend XD
We need more of this style internet. Great post! Need to make a roadie to Detroit (from Indianapolis) and grab some authentic. Suggestions?
@@michwing8801 why do you speak in that cringy shorthand style lmao
I prefer the pepperoni on top of the cheese, slightly burnt on the edges.
@@investigate311comittee ah good, bad internet is back to ruin the fun. Enjoy your night!
two tips from a pizza guy: 1. Sprinkle dried parmesan on top; it will absorb the oil from the pepperoni and add more deliciousness. 2. sprinkle some dried oregano in the pan before putting the dough in and also on top after baking.
yea dried oregano on the pan so that it burns, great idea.
Yes, the dried oregano would burn if it were not covered by an oily piece of dough... but because that buffer is there....the oregano will only impart flavor !!
At Jet's (basically only Detroit style pizza in Atlanta), you can get a flavored crust like garlic, parmesan, herbs, or Turbo (all of them). Very good. Not burnt.
Made it today! Fantastic, the garlic really works with the moist base. Will be making it again soon. Thanks!
Wrong. Add Italian seasoning to your dough
Detroit Style pizza is the best. The Brick Cheese is strong and left out is like a frozen version. Brick and Munster, with some mozz... ummm hmmm. Let it fall down and under the pan and make flavor. The choices here in the D area are a gift.
Couldn’t agree more. One of the only things i love about living in Michigan is Detroit style pizza and no one can do it better than Detroit its self
Yessss mmmm
Big facts
buddys all day long.
I have a Loui's in my fridge right now. They use a steel pan, not aluminum...and the pepperoni goes under the cheese.
The pan began its life as a parts bin in the auto factories. The pans were everywhere and the workers could make a pizza in them.
I made this today and my family loves it. It is so good. I don't have a stand mixer with a dough hook so I was excited to see you making this using your food processor. I will definitely be making this again. Thanks Sam!
How was the sauce? I'm so picky when it comes to pizza, but it looks good. 😂
@@ayyitskat It was surprisingly good. I was skeptical too, but it worked out great. I actually made it again about a month after this. I am overdue and need to make it again :)
@@gilson618 Thanks! I’m glad it worked out! I’ll definitely make this in the near future then.
@@ayyitskat you're welcome. Enjoy!
“Don’t pull me off a bite, ever again” - Sam, The Cooking Guy
This needs to be a shirt 😂
Totally.
YES!!! 👍🏻👍🏻👍🏻👍🏻👍🏻
You should get a free one for that suggestion! 🤣
Shit got real lmfao
Great line!!!
beat me to it was thinking the same thing
“This is garlic paste....just plain garlic paste. Not roasted garlic, not rectangular”
😂😂
😂😂“Don’t pull me off a bite.. ever again”
There were a couple gems in this episode, but that was hit just right.
Tried this yesterday and going to do another round because THIS IS A GREAT RECIPE! I tried making pizza a few times and they were okay, but THIS ONE is a real one. Thanks Sam! I am no longer worried about how it'll turn out anymore.
Sam. Tried the recipe with the garlic spread. OMG. It came out awesome. The dough in the mixer was the easiest dough I’ve ever made. Yummy. Thx
“Don’t pull me off a bite ever again”
On a T-Shirt?!?!?
Had me 💀
That was pretty funny
Agree - perfect for a T-Shirt
Please Sam we NEED that on a shirt!
In Detroit we use smaller pans, called a 4 square (square pan for 4 peices) or an 8 square (rectangular pan with 8 pieces). The advantage of cooking them in small 4 square pans is that every slice of pizza will be a corner piece with two cheesy crispy sides. The 8 square pan, people will fight for the corner peice.
The problem with the 4 square pan is that not every part of the pizza is corner. Maybe there's an infinity corner pan?
@@infinitefretboard or you could not cut the 4 square at all and just have a massive 1 square to yourself
Lived in Detroit my whole life and it’s so cool to see people giving this style it’s due now. Thank you Sam!
And FYI plenty of Detroit style places will put the toppings on top and cover the whole crust with sauce. As long as it’s a rectangle in an autoworker pan you’re good.
Never heard of it until yesterday. My uncle, born and raised in Hamtramck, explained it to me yesterday. Had to try it
Def one of the best and more important , its easily replicated at home! Been killing these recipies and haven’t ordered a pizza in a good while 🤘🏼
Your a goof lol
*You're
Husband here, 5 second rule applies for some things in certain conditions. Other times include 10 seconds or more as necessity dictates. Sheeeeeesh.NOT A PROBLEMO!!!
By the way, im makin this tonite.....just looks great and easy. Thanx Sam and crew.
Just made this thing and I’m about to tear into it. Thanks for doing what you do Sam! I’ve learned so much from you.
“Don’t pull me off a bite, ever again “. Lmao.
Lol i was thinking the same thing. Im about to take the first bite of a fresh pizza. Dont effing bother me!
That was pretty funny
Sam! Let's chef it up together
A collab I'd pay money to see
Oooooooooh, I love your tiktok and would love to see a collab.
Yeah this would be cool.
fuck yeah
Yesssssss
Detroit in the house!
aint no party like a Detroit party,
Cause a Detroit party don't stop.
Word!
Cap
Just made this tonight. Bought the Loyds pan a while ago. Until now only used it to make lasagna. Changed it up sauce first then cheese then pepperoni, sausage, mushrooms, peppers and on. Came out perfectly.
Your Channel, you can like put it on auto play and not be bored. SO much knowledge. Never boring. Bravo.... And That Pizza looks AMAZING!!!
"Sam the Cooking Gay" during the rectangle fiasco hit my funny bone
So I’m not the only one that heard that
Thank fuck I'm not the only one either! 🤣
Timestamp?
@@PR3M0P 9:34
@@PR3M0P 9:34
As you put the cheese on, you could say: "Let's Get Ready To CRUMBLE!"
or not
i am sorry but thats bad... really bad
At our house its a fight to who gets the corner pieces. Jets pizza here has come up with an 8 corner pizza!
At my house I always get the corner piece because "fuck you its my pizza so eat shit"
So two pizzas?
Exactly. Love Jets pizza! Two SQUARE pizzas with 4 corners each! Not a rectangle Sam!!!
Jets is the shit
Thanks Sam, I have always enjoyed being in the kitchen and I have my go to meals. I found your channel and started watching you a few months ago. I haven’t copied your recipes but tweaked my ways of prepping my food. Tonight for Valentines I just enjoyed the best lasagna I have ever made with my sweetheart. Thanks for the inspiration!
Delicious! After trying for years to master the Neapolitan pizza, this one is so easy, and is now a Friday night classic. Last night was a new twist, with smoked salmon, crème fraîche, caramelized onions, capers and dill. Also delicious. Thanks guys, you rock. Btw, I’d love to see your version of the Napolitean.
“Don’t pull me off a bite... ever again” - Sam The Cooking Gay
So you caught that too 🤣🤣🤣
I caught that, too🤭😉😎
Excuse me...cooking what?
Gay. Sam the Cooking Gay.
Never saw him this serious before
One bite, everybody knows why you did Detroit style. Timing’s everything
Lol true
Ngl, that place he gave 8.7 looks like perfect za to me as well
But Sam is country and Prez is rock and roll. That's easily provable, Sam is a weed gardener, and Prez is a human vacuum cleaner....not that there's anything wrong with that, to each his own.
So true
Yeah PREZ gonna be pissed!
"Don't pull me off a bite." So let it be written, so let it be done.
to kill the first born Pharaoh son im creeping death
This is the way.
I'm an NYC implant who's lived here more than half of my life and I prefer any other type of pizza than new york style. I get ragged on by my friends a lot who cares what a carpet bagger has to say. I like the garlic trick on the dough. Thanks again and stay stay safe guys.
I work at cloverleaf pizza in Detroit. You did a great job making a Detroit style. But you did the dough rising process backwards.
Try putting the dough ball in the pan for ten minutes do your first press then let it rise again for another 10 minutes. Then a second press to square it out to the pan then let it rise for 2 hours. But in refrigerator for 15 minutes. Then it's ready to use.
Also order flour from Detroit style pizza company website. Bread flour not the same.
Here in Detroit we have a carry out called Jet's! It blows all the rest away! It taste like a Bar pizza but is carry out! UNFRICKINBELIEVABLE!!!
(From Metro Detroit) I'm so glad we have Jet's down here in Charlotte!!!
Jet's is trying to make it in Atlanta. I love it, but doesn't seem to have much of a following down here.
@@sctenz
I have actually considered trying to open a franchise in a market where there isn’t much competition. Not too seriously though, but someone is gonna cash in off the idea. Jets is pretty damn good, especially considering it’s a chain.
@@fjeezy1305 It's been my dream to open a by-the-slice pizza shop. If I had found out about Jet's before they came to Atlanta (and had some $), I would've opened one up. Best of luck! Hope you make it happen, and the risk rewards you greatly!
S. Florida has a few Jet’s
Sam: “The edge. The edge. THE EDGE.”
Pan: Harder daddy
Sam: What
Pan: what
Never ever watch Sam’s videos when you’re laying in bed at night just before you go to sleep.
*Stoned
Can't help myself 😂
What I’m doing rn and I’m so mad that I can’t cook nor I have the ingredients
Too late
I do it all the time. Lol
1 cup bread. 1 cup all purpose. The dough goes into the frig to develop more flavor overnight. Then into the pan earlier in the day to rise until it's time to assemble. At Buddy's it's steel pans with cover stacked. Like your garlic paste. Wisconsin brick comes as a 40lb loaf in a box.
Sam is the Man for good eats! Push yourself to be just as creative as he is! It's a free Culinary Class!
15:00 The corners are the best pieces hands down
I love the pepperonis that curl up like that. There needs to be more curled pepperoni in the world
I really like his videos cause it actually feels like I have a dad that’s teaching me how to cook
You should ask him for some birthday presents
Chef Sam, your most instructive video ever! I’m making this tomorrow. Love the “Mom” tributes. And you don’t swear as much, nice! Good move with the garlic, thanks.
looks nice...turn on the smell-a-vision. thanks- I am working on upping my game on different pizza styles and this had some good idea. Cheers!
Did anyone else hear "Hi, I'm Sam the cooking Gay" haha his canadian accent pranked him
HAHAHAHAHA
But we don't have accents... :)
@@killgore_trout626 No.
@@killgore_trout626 this comment would be way more ironic if you were from newfoundland 😂
Showing michigan some love now take on the pasty
I’m glad I’m not the only one who gets upset when people say “eXPreSsO” 🤣
I made this today....and am eating right now.....I am a believer.........pizza gold!!!!!
I love the banter between you guys. You can feel the love…you guys have become one of my favorite channels on RUclips!!! I don’t even like cooking I just like watching you guys
"If you are not biting the corner corner you're making a mistake (Sam)....the convergence (Max)....Don't pull me off a bite ever again (Sam)". Classic.
This guy really makes it seem so easy to cook complex dishes
People of the D!! Tell me that don't look like a buddy's pizza. Sam you killed this one baby!
to much pepperoni
Buddy's all day 313
He tried his ass off, but Buddy's it is not.
The dough looked a lil heavy but other than that it was perfect
@randy ellison I don't suggest Sam go on Conant, he might end up face down ass up in an alley.
Detroit-style features the rectangular shape and thick dough of Sicilian pizza, but with a Motor City twist: it's baked in a blue steel pan like the ones that used to hold nuts and bolts in auto manufacturing plants.
Go to Peqoud's in Chicago, you get deep dish style but their crust is just mozz cheese done like this. Phenomenal!
Sams infamous entire paper towel roll wipe is iconic
😂😂
Detroit style, you mean the best style
No it means they stole all the toppings and burnt it to a crisp.
@@DoNotTredOnMe Hot take ya got there
@@DoNotTredOnMe that's funny 🤪😜😍
@@DoNotTredOnMe Odd comment coming from a Raiders fan
I will be erasing Detroit soon so get your pizza in now
Alright real quick: we call the pepperoni and garlic a Gilroy, and if you're lazy like I was when I worked in pizza, put the peps in the middle and use both hands to place them. Dassit. Imma try this out Friday night.
Made this one today, came out GREAT! Thank you Sam & Sons!
Having grown up down the block from a true Detroit original, the Cloverleaf Bar and rRestaurant, I can tell you the look of your Detroit style pizza is spot on Sam !
"YOU'RE GONNA SHIT YOURSELF"
Damn Sam, why you gotta personally call me out like that.
As a Detroit area native I approve of this 👍 well done Sam (also.. in his defense we do call it SQUARE pizza!! 😁)
He made a pseudo Buddy's pizza.....meh.
@EfU UTube 👍🏼👍🏼👍🏼
@@lametube6342 Cloverleaf or Loui's is the best.
@@lilivonshtup3808Cloverleaf!!! Mannnnnnn…. I miss that pizza!!! Nothing like it out here in Phoenix!!! Bummer!!!!
"don't ever pull me away from a bite" looooove it
Awesome, awesome vid! Here are two tips I have learned from making pizza for a few years. First, do not use shredded cheese from a bag! Always use a block of mozzarella and shred yourself prior to using (must be low moisture and whole milk - NOT PART SKIM). For the sauce, use San Marzano tomatoes.
The garlic paste is pure genius. I will try that next time.
Being from Windsor across the river from Detriot where we shred our pepperoni I always remember going over for jobs and enjoying a Jets pizza
Couldn’t eat I’d daily , the grease pooling in the slices was too much but once in a while after a night at a bar omg this hit the spot and no hangover in the am lol
I love Detroit style pizza! It’s one of my favorite style pizzas! You’re recipe looks so yummy!
My favorite money shot for these videos is not the food. It's when Sam reaches for the paper towel ring to wipe his mouth! It's awesome. Hey, you should get Charmin to sponsor a show, Cheers!
Baker: Why should I hire you as my assistant?
Me: I knead the dough.
Because I know how to loaf(let the dough
Rest).lol.......
@@johnkozup9959 sorry, I don't get it. I don't know that much about baking. I basically only know about kneading dough, my cat does that to my lap.
Fixed this pizza last night for my grown family...loved it! Thank you.
I think I comment on this video every time (!) I watch it. Still the best version available, right here. Awesomeness!
Yo Sam, "A" for effort, but you need to bring yourself to the D so you can get a taste of the real deal. Louie's in Hazel Park or Cloverleaf would be my suggestions.
The Cloverleaf Cheeseburger and BLT combo pizza is the SHIT !!
haha, Buddy's is the place for the 'za. For folks who want to try this - put way more oil in the pan, the crust is almost deep fried - and get your hands on farmer's cheese, if you can - and oh yeah, cook the sauce...long and slow.
@diane pahl the founder of Buddy's sold out and bought Cloverleaf.
Buddys is the original but can’t go wrong at Nemos either.
"who is not going to be happy with a little bit of garlic?" Vampires LOL
One more Detroit tip from Buddy’s pizzeria. Coat the entire interior of the pan with butter, before the dough. You will thank me next time. 👍🏼
this is why I read comments
lard
Man, I had Buddy’s Pizza for the first time and I’m extremely addicted to the stuff! I like it so much despite being in Cincinnati, I’m making another Detroit Road Trip this weekend!
@@boogitybear2283 You can mail order "Detroit Style Pizza", which won an international award. It is similar to Buddy's. I grew up in Detroit, so I know them all. Buddy's, Shields, Cloverleaf, Jet's, Busceimi's, and Detroit Style Pizza. Watch Bar Stool Sports, One Bite. They try this brand pizza, via mail order, and rave about it.
@@boogitybear2283 Taglio in Cincinnati makes a pretty banging detroit style pizza.
My mom and grandma used to make pizza like this. In the rectangular pan. I remember them using Bisquick as the crust.
Great looking deep dish pie. Hmmm. Learned me something new watching this.
"This is a pizza, deep dish is not a pizza"
Sam: Heaviest sigh ever and back to eating.
I think Max is just trying to start shit with that comment 😆
That aint a pizza either, its the same as a deep dish but with less sauce
@@thenewseorarek9625 no, nowhere near deep dish.
@@markeasterwood1187 agreed
You drop the wing at the smoker and it doesn’t matter what Allen thinks.. you always say it’s for you and yours while your cooking and not for nothing everyone does the five second rule at home it’s key hahahahahaha. This is being made this weekend !
So here's the funny thing literally one day after I watched your video I see an ad for a Detroit style pizza from pizza hut, like only now people decided to give Detroit it's due 🤣
detroit style is my favorite. not gonna lie, little caesars deep dish is one of my favorite pizzas, skeezers isn't the best pizza i've ever had but the square deep dish is so good, the dough and the way it crisps on the bottom as it bakes and the way the flavor mixes with the mozzarella and muenster is amazing
A square can be a rectangle..... But a rectangle cannot be a square. Sam, you spoke correctly, my man! Love you guys
“It’s espresso with an s, not an x, it’s not expresso” THANK YOU SAM!
You liked your own comment didn't you heh
But could you imagine getting around on an expresso? 🤣 It would be so fast.
@@courtneygardner6334 nothing wrong with that. Lol
@@courtneygardner6334 I didn’t.
@@PoliticalGamer420 espresso is Italian for expresso. Ever notice that the French don't care about the Italian origin of the process and call it Expresso?
Thanks Sam and Max
Lol
Your a legend man
I see what you did there.
just for you, and just for you.
Hey! I get that reference!
"I've had Chicago deep dish, this doesn't happen like this."
You haven't had Pequod's Pizza in the pan.
Pequod’s is the best!
@@davidmayden4942 life long chi man need the location of pequods?
Oh I know pequod’s very well. Grew up in Chi town. South side. But spent many a days going to Cubs games and out for pizza with my grandfather.
Preach!
@@tavaraeshudson9230 Google it.
Good, fast begginer recipe, but adding salt after a slight dough rest (autolyse) is better and rest it in the pan a little longer. Also, you can layer pepperoni on the dough plus over the cheese too. Just my opinion. I agree though, Sam has come a long way after I bought his first cookbook throwing together canned and processed food to create a decent meal.
Define warm spot. We talking about inside the house summer time with the a.c blasting? Or outside in a shady spot on a warm day? Looking for that perfect temp
"Don't pull me off a bite, ever again."
FULL STOP
You guys are great.
I heard that the Detroit pizza pan was originally a mechanic's bin as a nuts/bolts bin made out of a certain aluminum that wouldn't react some way with other alloys. Eventually somebody decided to use one to make pizza. BIGGITY BAM!!!
Detroit pizza.
Detroit blue steel parts containers. I wish I could get my hands on one.
@@MikeyG0719 Amazon sells the pans.
5 second rule is fine. Everyone needs to lighten up and enjoy life. That's why I enjoy watching Sam 3 times a week...
Corner pieces for Detroit Style pizza are the BEST. Well done, sir.
Detroit style is the best, hands down.
Me: Picks up the phone.
Phone: “Hello Buddy’s pizza...”
I lived in Ypsilanti for 26 years and never went there. Highly disappointed in myself. Next time I’m back home I’ll be going there.
Sam I love your show..just watched your Detroit style pizza...al I can say is no no no no no...(sighs)...the garlic is added to the sauce along with some basil..the oil in the pan you spread it with your fingers. The paper towel absorbs to much oil. The pepperoni is the first layer then the cheese. And the sauce you can add either before cooking or after..that is the way I used to make them in Detroit 49 years ago...
I guarantee that the layer of garlic overtook the flavor of the pizza
@@kamitebyani5309 I hope so.
This is just the best cooking channel on here !!!!! Can anyone tell me what restaurants he has ???? PLEASE so we can go
Gordon and Sam, my favourite chefs ever, comedy, quality work, excellent tips and tricks and that No F@#$ Given attitude is golden.