RIP Shawn Randazzo - Detroit Style guru who promoted & competed nationally with Detroit Style Pizza who is LARGELY responsible for its growth over the last several years. Super cool of you to share/spread the love and knowledge. I put several months into this myself a few years back, its a lot of work.
I almost went for the partial topping move! I couldn't get the edge right. It kind of sat around the pizza as a dark crown and it looked weird. Looks like you nailed it. Great vid Charles.
Awesome, awesome, AWESOME, dude! I’m a 70 year old, life-long, cook who just recently (in the last 3 years), has explored some cooking venues that, previously, I hadn’t had time to explore: pizza being one of them. I follow your channel, religiously, for the WORK that you do, and the intelligent “detective” aspect of your endeavors. Can’t say enough thanks! Your inquisitiveness will keep you going: MY inquisitiveness will keep me WATCHING! KUDOS!!!
This Channel is a gem. In today's age, good to have a genuine people who care about quality and won't cut corners. RUclips especially is filled with popular infotainment, half-assed effort channels that will always show at the top of the search.
This guy is incredible at research and sharing it for home cooks who want to make a delicious recipe such as Detroit style pizza. The research is second to none
Best Detroit style recipe on RUclips hands down. By the way if anyone is wondering if it still turns out good with just 100% bread flour and no Diastatic malt powder, the answer is YES
100%, came here to say this. You type in Detroit style pizza on RUclips, I've made almost all of them and this one is the best buyer fair margin. I've never had people rave about my Detroit style pizza as much as when I made this one.
This is by far the BEST pizza I've ever made. I live in So. California so I've never had a proper Detroit pizza, but this is better than any pizza I've had in a restaurant. I followed the recipe, except I did't have the brick cheese. The video is so helpful and is full of great tips. Thanks Charlie!
I like that you show all the failed steps. It helps me "see" the process for a final recipe. Sometimes I see the recipe that a creator makes and I'm not sure if they just ripped it from someone or they did a lot of extensive tests.
Charlie, I tried your Detroit Style Pizza recipe this week. I wanted to write and tell you that it was the BEST pizza I’ve ever made on my own. I also have been searching for a dough and sauce recipe that replicated one of my favorite pizzas that I enjoyed as a kid. Growing up, one of my favorite places to eat a slice was Rocky Rococo’s Pizza. But we don’t have the luxury of any of their locations near where we live, so this was the next best thing. Based on your recommendations, I also upgraded from my legacy pizza stone to the Baking Steel, and that was a great improvement as well. I’m excited to try some of your other recipes, including the NYC pizza and Cheesesteak Sauce. Anyways, thank you for doing all the research and helping out us home cooks. I always seem to find a way to be disappointed whenever we go out to eat these days, so anything that help me learn how to replicate the things we used to enjoy in public, but now in the comfort of our own home is a huge win! Great channel, best wishes for continued success and growth, you have earned a sub from me! A+
This is great. One thing that has worked well for me for Detroit style to fix the burning cheese issue and also drooping from sauce is as follows: -Put cheese and other toppings on but do not sauce -Preheat oven to as hot as you can get it (500+), bake for 3-4 minutes -Drop temp to 450, take out and sauce pizza then place back in the oven until complete, start checking about 9 minutes later This method with the initial blast of heat allows you maximum oven spring, but dropping the temp for the rest of the cook helps thoroughly cook the rest without as much burning risk. Doing the faux par bake also lets you get the benefits of the cooked sauce while also avoiding the sinking. Just my $.02, hope it helps!
I’ve followed you’re journey here, happy to see that the recipe I’ve used for several years is nearly identical to yours with just one exception. I substitute 20% of the water with milk, the crust stays the same however the crumb is very light and airy. I do use real Wisconsin brick cheese as well as Alta Cucina tomatoes cooked in an 11x14 Lloyds pan. The diastatic malt powder is a great addition to most artisan style breads, I use it in my sourdough as well.
Interesting! Thanks for sharing. I never thought of using enriched dough to make pizza. I have experimented with dough conditioners and they work well with a calzone or Stromboli,. Cheers!
It's nice that Charlie lists the salt amounts by grams. No matter what kind of salt you use, if you follow a measure by weight the grind of the salt will not matter. You will get an accurate measure every time. Very important in a crust or any type of bread.
WOW, thanks! Edit: Just baked my first one following your recipe EXACTLY (had no whole wheat so substituted semolina, so sorta exactly) but stuck to the process and the result was SPECTACULAR. I didn't appreciate the idea of light and airy until I bit it. Details count, 3 days in the fridge, plenty of lifting and folding, partial topped baking etc, my one and only Detroit recipe and maybe my only pan pizza from now on. Well done! 🙂
Your calculator is incredible. Nice work. As a native Detroiter, I cannot wait to try this out. Have everything ordered to start the dough tomorrow for the Lions game Sunday. New to your channel, love the science/mathematics you bring to cooking. Very Alton-esque.
I only recently discovered your channel, but I'm quickly becoming a fan. The details you provide from your tests are incredibly valuable. Those details are so important to improving overall cooking abilities, as you know (I know I'm preaching to choir here, but I really believe this too.). Thank you for your passion and effort in the culinary world, its very educational.
i have a cool tip for sauce you might want to try - i picked it up from youtube videos of italian grandmas making tomato paste using old world methods - spreading crushed tomatoes on slanted tables and letting the water evaporate/run off in the sun. i started to notice i liked the flavor of the sauce better when i used canned tomatoes "raw", without cooking them, but it made my crust to soggy from all the water. what i did was after crushing/blending an 800g can of tomatoes, i dump them out into a 13x9 pyrex dish, and allow water to evaporate from it for 2 - 3 days uncovered in the refrigerator, stirring a few times per day, until ive achieved the thicker consistency of a cooked sauce. if you thicken it enough, you can create troughs in the tomatoes that allow water to collect, most of which can be removed with a spoon. its essentially the same process as making old world tomato paste, im just replacing the tables with a pyrex dish, replacing the sun with the desiccant properties of a refrigerator(same thing that makes cheese dry out when uncovered, and what dries the surface of a dry brined piece of meat for better browning), and im finishing the process much earlier, before it turns to tomato paste. my sauce now has the texture and moisture content of a cooked sauce with the flavor of a "raw" sauce. not sure if this is right for detroit style specifically, but its a great overall method for sauce.
This a good idea. The problem with cooked tomatoes is they taste like pasta sauce. That is why pizza Napoletana and NY pizza places use uncooked tomatoes.
Just bought a Lloyd pan after making Neapolitan in gooney for a couple of years. Enjoyed some amazing Detroit style pizza in Ohio last year and havent found anything good in the UK yet. Decided to look around for best recipes and HANDS DOWN the level of quality advice, research and passion in your video is the best on the Internet. Thank you for being so helpful and supportive with the sharing of information, downloaded your spreadsheet, liked and subscribed and will share with similar friends looking for the next Detroit challenge. Thank you thank you thank you!
Great video Charlie. Would be awesome if you would do the same sort of deep-dive for the New York sicillian. Tons of different ideas floating around there as well. Love these videos!
Delicious! Another cheese option is cheese curds, which are easier to find than brick cheese in the Boston area (Wegman's). Another topping option is thinly sliced kielbasa - we call the result Hamtramck Pizza. Love the spreadsheet!
Great instructions, especially for the par-topping initial bake. That and the 48 hour fermented dough made it amazingly light, airy and crunchy. I’m thinking this might be my new favourite style of pizza.
The "par topping" is a great idea. Because as you said, the cheese and peps needs to give off some melt into the dough. And with high hydration, minimal toppings isn't enough to sink in the middle. I've never been happy with par baked Detroit style because it's like a French bread pizza or focaccia with toppings. Which tastes good, but it's not pizza in my mind.
I want to be like you when I'm younger. I, too, obsess about perfecting recipes, but your recipes, research, presentation, and video editing are top notch.
Love Charlie because he avoids the trap of being a BOMBASTIC RUclips food personality. Much more calm and less of an assault on my senses like the others.
I really enjoy Charlie's dry sense of humor. I ordered my Lloyd's pans today from your Amazon link and am really excited to give this recipe a try this week!
Bravo Charlie, great video. Queens NYC here. I’ve offered a few notes in the comments before regarding the differences between our Sicilian and Nonna/Gramma slice. Last segment you spoke of the need to cook down the sauce, which is how all of the joints here do it. Long cooked, as you show in this video. No need for added tomato paste when reduced correctly. Where things differ is in the seasoning. You chose dry herbs and spices. We use a bit of diced onion, minced garlic and fresh spices which wrapped with string and removed. The Devil is in the details but maybe it’s just one of the major differences. Very interesting dough recipe you offer here. I’m not familiar with Brick Cheese but I’ll trust the process. Overall a very unique slice that you seem to nail when comparing to the ones you’re buying from local pizza joints. So is there a Charlie’s Detroit Pizza in the works?
This looks amazing! I’m going to try this recipe exactly as you’ve done it here, and then I’m going to try it again without cooking the sauce. I’ve found in the past that not cooking the sauce makes it taste “fresher”, so I want to taste test the two.
Thanks for the inspiration and hard work. A small suggestion from a fellow pizza enthusiast: By blending the tomatoes, you also break up their seeds which are typically a bit bitter. So, as they become paste and blend into the tomato flesh and liquid, the whole sauce takes on a subtle but somewhat perceptible tang of bitterness. For a sweeter, or lighter, taste which you'd typically want in most Italian tomato sauces, it can be better to either use your hands to squash the whole tomatoes (that's the way all the Italian nonnas do it) or to use a straining machine (the ones which a have a manual crank handle). In fairness, I'm not from the US, so I don't know whether the less better, more sweet tomato sauce is desirable for Detroit-style.
There’s another way to avoid the par-bake problem, use a pizza stone or a couple (clean!) bricks and put it on a rack ABOVE your pans. Commercial pizza ovens are a lot narrower and concentrate the heat more than a regular oven.
I really have an appreciation for your videos. It must take a lot of research and testing and I’m getting to benefit from it. Thank you very much for your hard work.
I do mine on the 2nd highest rack then the last 2 minutes I pull it from the pan and throw it on the lower rack directly. I use an aluminum pan and cook at 400 but I usually cook 2.
Excellent video. I found a similar non stick coated steel pan for cheap at Walmart. I still rub it with olive oil for browning and flavor but it works well. It's also useful for making a large ziti or lasagna.
Thank you for your video. I used your method and spreadsheet with the exception of using sourdough starter instead of instant yeast and I had to use the alternative cheese blend. The sourdough starter takes longer but it's worth it. I don't know what Wisconsin brick cheese tastes like but the alternative blend was excellent. I have a 10x14 Lloyd's Detroit pan and the pizza turned out excellent. Crispy light crust, excellent cheese flavor, and the sauce is not the main ingredient like so many California pizzas... maybe my new favorite pizza!!
I can already tell that I will succeed at replicating this, as I have been using your NY style, whenever I'm not in the mood for Neapolitan. (Rare, but happens) That recipe works every time and is very tasty. This appears to be equally as useful. Thank you very much. Let's hope the algorithm notices.
That's always been my issue too - sides burned by the time the pizza is cooked through. I appreciate your recommendation on how to address it! Planning to make some tomorrow, thanks.
Try proofing the dough once and putting it in the pan and stretch out to the corners (takes several tries like you pointed out) all in the same day you make it. Let it rise in the pan till it’s about halfway full. Then put the whole pan in the fridge, covered, to rest for 2-3 days. Leave in the fridge until you are ready to apply toppings and bake while everything is still cold.
That’s what I’m thinking of doing when I try this recipe again. I’m thinking it will end up with less stretching of the dough required if it rises in a square container + It’s one less container to clean later. I also got the metal lid that matches the Lloyd pan to make it easier. My first attempt I used plastic wrap but it’s annoying to put that on and take it off repeatedly, plus with the lids I can stack them
@@brianmcdaniel1760 I worked in a pizzeria just north of detroit while in high school. This is the method we used for all of our detroit style. With that considered I can confidently say that it is one of the methods for making authentic detroit style pizza in detroit. But its not the only method there are several ways of doing it.
@@wrecksandtechthey really proof it for 3 days? I'm so confused how that could work as a business model in a pizza place, having to make the base 3 days in advance and store it etc...
@@blackgoat6544 its proofed for at least 2 days and used up by the end of the 3rd day. Its not that its made to be proofed 3 days in advance. Its so that enough dough is ready in advance to fulfill all the orders for those days. Exactly how long its proofed is dependent on when the customer orders it. Dough was mad every 3 days and sits in the refrigerator until its used. To a pizzeria the proofing is just a side effect of having enough dough made in advance. Both round and square dough got the same treatment.
Stanislaus makes great products! I run a small diner and we use their “Full Red”, “Tomato Magic”, and “Alta Cucina” tomatoes. I’m pretty sure the tomato magic is just the “pasata” version of the Alta cucina.
I am new at this type of pizza and the first one did not come out too good. But followed your recipe and technique on the next one and it was perfect. I adjusted the hydration down to 71% since I am not used high hydration dough. I am not sure I see a need to go higher. I also used 20% whole wheat flour. The family loved it. One question i have is about the amount of of yeast. I made two 10 x 14" pizzas in a Lloyd pan. I just used a whole packet of yeast which was more than twice the amount in your recipe and dough rose rather fast. Is it better to not use so much yeast? Normally i use sourdough starter but used yeast for a more predictable ferment. Thanks for the great help and tips.
That dough is spot on, though it should be noted while "traditional" so Buddy's style is what most people outside of Michigan refers to, you definitely can put the sauce in and bake like any other pizza lol.
I don't see a convection fan. I highly suggest you try one. if you haven't yet. I love mine, lots of power. For cookies, scones, biscuits no fan as it browns the outside too fast. But for pizza at 550 is is incredible. Lots of char bubbles on neo style or ny pizza. Love you work. Time to try this with the fast 1 hour crust, beer instead of water, extra yeast, langstrom version. But your Detroit style. Cheers
Worth trying: Grease the pan with vegetable shortening (Crisco) instead of olive oil and you'll be able to stretch the dough in the pan without waiting extra time for the dough to relax. I do this with my grandma-style pizza in a sheet pan.
@@epicow_1973 This is from 16 years ago: "J.M. Smucker Co., the largest U.S. producer of jams and jellies, has reformulated its line of Crisco shortening products to contain zero grams trans fat per serving."
Ooh that's a great video, thanks for it! If I may, I would only point out the rookie mistake at 10:39 You never ever try to stretch the dough right after you shaped it! You just gave strength to the gluten and the elasticity works against you...as you noticed yourself 😜 Other than that, this is one of my fav videos about Detroit Style 💪🏻
Thank you for this great video - are there any tips on how to make it not stick to the pan? I followed the recipe very carefully but ended up smashing it completely while somehow scratching it off the pan. I used Lloyds pans, oiled it just like in the video...
This looks stunning. Incredible attention to detail on every aspect of this pizza. It truly looks perfect, better than any Detroit style pizza I've actually eaten. It is a real investment of a recipe but I plan to tackle it someday. Thank you!
RIP Shawn Randazzo - Detroit Style guru who promoted & competed nationally with Detroit Style Pizza who is LARGELY responsible for its growth over the last several years. Super cool of you to share/spread the love and knowledge. I put several months into this myself a few years back, its a lot of work.
I almost went for the partial topping move! I couldn't get the edge right. It kind of sat around the pizza as a dark crown and it looked weird. Looks like you nailed it. Great vid Charles.
i love u Brian ur videos make me happy
Dude, I haven't tried Charlie's recipe/method, but I've done yours twice now and it is DSP nirvana. And easy as heck. Thank you.
Yeah it definitely took a lot of testing to figure out haha. Yours looked great as well though, thanks for watching!
brian! Do another st. louis pizza! The secret for non st louisans is white american cheese. tastes 95% same as provel and has the same texture.
The Bry Guy. Nice to see him out sizing up the comp. Another online cook I enjoy.
Awesome, awesome, AWESOME, dude!
I’m a 70 year old, life-long, cook who just recently (in the last 3 years), has explored some cooking venues that, previously, I hadn’t had time to explore: pizza being one of them. I follow your channel, religiously, for the WORK that you do, and the intelligent “detective” aspect of your endeavors. Can’t say enough thanks!
Your inquisitiveness will keep you going: MY inquisitiveness will keep me WATCHING!
KUDOS!!!
This Channel is a gem. In today's age, good to have a genuine people who care about quality and won't cut corners. RUclips especially is filled with popular infotainment, half-assed effort channels that will always show at the top of the search.
This guy is incredible at research and sharing it for home cooks who want to make a delicious recipe such as Detroit style pizza. The research is second to none
Thank you, I’m glad you enjoy it!
Best Detroit style recipe on RUclips hands down. By the way if anyone is wondering if it still turns out good with just 100% bread flour and no Diastatic malt powder, the answer is YES
100%, came here to say this. You type in Detroit style pizza on RUclips, I've made almost all of them and this one is the best buyer fair margin. I've never had people rave about my Detroit style pizza as much as when I made this one.
This is by far the BEST pizza I've ever made. I live in So. California so I've never had a proper Detroit pizza, but this is better than any pizza I've had in a restaurant. I followed the recipe, except I did't have the brick cheese. The video is so helpful and is full of great tips. Thanks Charlie!
Love the spreadsheet. Wish more YT chefs gave that type of thing out.
I like that you show all the failed steps. It helps me "see" the process for a final recipe. Sometimes I see the recipe that a creator makes and I'm not sure if they just ripped it from someone or they did a lot of extensive tests.
Charlie, I tried your Detroit Style Pizza recipe this week. I wanted to write and tell you that it was the BEST pizza I’ve ever made on my own. I also have been searching for a dough and sauce recipe that replicated one of my favorite pizzas that I enjoyed as a kid. Growing up, one of my favorite places to eat a slice was Rocky Rococo’s Pizza. But we don’t have the luxury of any of their locations near where we live, so this was the next best thing. Based on your recommendations, I also upgraded from my legacy pizza stone to the Baking Steel, and that was a great improvement as well. I’m excited to try some of your other recipes, including the NYC pizza and Cheesesteak Sauce. Anyways, thank you for doing all the research and helping out us home cooks. I always seem to find a way to be disappointed whenever we go out to eat these days, so anything that help me learn how to replicate the things we used to enjoy in public, but now in the comfort of our own home is a huge win! Great channel, best wishes for continued success and growth, you have earned a sub from me! A+
This is great. One thing that has worked well for me for Detroit style to fix the burning cheese issue and also drooping from sauce is as follows:
-Put cheese and other toppings on but do not sauce
-Preheat oven to as hot as you can get it (500+), bake for 3-4 minutes
-Drop temp to 450, take out and sauce pizza then place back in the oven until complete, start checking about 9 minutes later
This method with the initial blast of heat allows you maximum oven spring, but dropping the temp for the rest of the cook helps thoroughly cook the rest without as much burning risk. Doing the faux par bake also lets you get the benefits of the cooked sauce while also avoiding the sinking.
Just my $.02, hope it helps!
Agreed. I hit it with the sauce in top for the last couple minutes only
AND CHARLIE DROPS YET ANOTHER BANGER.
This might be the Greatest Pizza video i've ever seen
Haha thanks Senpai!
The pizza adifcat guy
DEEP DISH from Uno, same sheeet, all dough! Eatery garbage!
No it isn't.
My wife gasped in excitement when you showed the recipe spreadsheet. 😆 Great video! Definitely will be giving this a try. Thanks!
I’ve followed you’re journey here, happy to see that the recipe I’ve used for several years is nearly identical to yours with just one exception. I substitute 20% of the water with milk, the crust stays the same however the crumb is very light and airy. I do use real Wisconsin brick cheese as well as Alta Cucina tomatoes cooked in an 11x14 Lloyds pan. The diastatic malt powder is a great addition to most artisan style breads, I use it in my sourdough as well.
Interesting! Thanks for sharing. I never thought of using enriched dough to make pizza. I have experimented with dough conditioners and they work well with a calzone or Stromboli,. Cheers!
I was skeptical, but this looks legit. I'm going to try this.
love your cooking research, commenting for the algorithm!
Thanks Charlie, being a detroiter that now lives in los angeles I can make Detroit Pizza at home. This is by far the best video on Detroit Pizza!
It's nice that Charlie lists the salt amounts by grams. No matter what kind of salt you use, if you follow a measure by weight the grind of the salt will not matter. You will get an accurate measure every time. Very important in a crust or any type of bread.
WOW, thanks!
Edit: Just baked my first one following your recipe EXACTLY (had no whole wheat so substituted semolina, so sorta exactly) but stuck to the process and the result was SPECTACULAR. I didn't appreciate the idea of light and airy until I bit it. Details count, 3 days in the fridge, plenty of lifting and folding, partial topped baking etc, my one and only Detroit recipe and maybe my only pan pizza from now on. Well done! 🙂
Your calculator is incredible. Nice work. As a native Detroiter, I cannot wait to try this out. Have everything ordered to start the dough tomorrow for the Lions game Sunday. New to your channel, love the science/mathematics you bring to cooking. Very Alton-esque.
Thank you! Go Lions!
I only recently discovered your channel, but I'm quickly becoming a fan. The details you provide from your tests are incredibly valuable. Those details are so important to improving overall cooking abilities, as you know (I know I'm preaching to choir here, but I really believe this too.). Thank you for your passion and effort in the culinary world, its very educational.
i have a cool tip for sauce you might want to try - i picked it up from youtube videos of italian grandmas making tomato paste using old world methods - spreading crushed tomatoes on slanted tables and letting the water evaporate/run off in the sun.
i started to notice i liked the flavor of the sauce better when i used canned tomatoes "raw", without cooking them, but it made my crust to soggy from all the water. what i did was after crushing/blending an 800g can of tomatoes, i dump them out into a 13x9 pyrex dish, and allow water to evaporate from it for 2 - 3 days uncovered in the refrigerator, stirring a few times per day, until ive achieved the thicker consistency of a cooked sauce. if you thicken it enough, you can create troughs in the tomatoes that allow water to collect, most of which can be removed with a spoon.
its essentially the same process as making old world tomato paste, im just replacing the tables with a pyrex dish, replacing the sun with the desiccant properties of a refrigerator(same thing that makes cheese dry out when uncovered, and what dries the surface of a dry brined piece of meat for better browning), and im finishing the process much earlier, before it turns to tomato paste. my sauce now has the texture and moisture content of a cooked sauce with the flavor of a "raw" sauce. not sure if this is right for detroit style specifically, but its a great overall method for sauce.
This a good idea. The problem with cooked tomatoes is they taste like pasta sauce. That is why pizza Napoletana and NY pizza places use uncooked tomatoes.
I really enjoy your videos - they are informational but also really enjoyable to watch. Thank you!
This man made love to that dough for hours to get it right. Love it.
Thanks for sharing your work to make our life easier.
Never cooked a pizza with a pre made dough let alone trying to make my own this dude hit the home run here much appreciated Charlie !
I loved your in depth detailed vids on how to recreate classic area specific foods for home cooks. You should do New Haven Apizza next 🙏
Can’t make a New Haven style pizza without a coal fired oven.
100% recomended great recepie and method, thanks for all your effort. My pizza was the best Ive ever done following you
I'm glad to hear it!
can't wait for your next series! this one was fantastic, what a great looking pizza too!
Thank you!
Just bought a Lloyd pan after making Neapolitan in gooney for a couple of years. Enjoyed some amazing Detroit style pizza in Ohio last year and havent found anything good in the UK yet. Decided to look around for best recipes and HANDS DOWN the level of quality advice, research and passion in your video is the best on the Internet. Thank you for being so helpful and supportive with the sharing of information, downloaded your spreadsheet, liked and subscribed and will share with similar friends looking for the next Detroit challenge. Thank you thank you thank you!
Great video Charlie. Would be awesome if you would do the same sort of deep-dive for the New York sicillian. Tons of different ideas floating around there as well. Love these videos!
life changing spreadsheet thank you for this
Delicious! Another cheese option is cheese curds, which are easier to find than brick cheese in the Boston area (Wegman's). Another topping option is thinly sliced kielbasa - we call the result Hamtramck Pizza. Love the spreadsheet!
New York and now Detroit is complete. Please do Chicago deep dish next!
Love this series!
This is an excellent video and I’m very impressed with Charlie Anderson. He is very good.
Great instructions, especially for the par-topping initial bake. That and the 48 hour fermented dough made it amazingly light, airy and crunchy. I’m thinking this might be my new favourite style of pizza.
epic stuff dude
I appreciate it Mike, thanks for watching!
The "par topping" is a great idea. Because as you said, the cheese and peps needs to give off some melt into the dough. And with high hydration, minimal toppings isn't enough to sink in the middle. I've never been happy with par baked Detroit style because it's like a French bread pizza or focaccia with toppings. Which tastes good, but it's not pizza in my mind.
I want to be like you when I'm younger. I, too, obsess about perfecting recipes, but your recipes, research, presentation, and video editing are top notch.
The par topping is genius honestly. It solved all the issues par baking had while also still getting consistent perfect edge cheese caramelization
Your videos are the best man. Keep up the fantastic work!
I appreciate it, thanks for watching!!
Your dedication to this subject is the very reason I subscribed to you. Well done! (The pizza looks good too)
Love Charlie because he avoids the trap of being a BOMBASTIC RUclips food personality. Much more calm and less of an assault on my senses like the others.
Fantastic! Made it for my family and everyone loved it!! Will make again!!
I really enjoy Charlie's dry sense of humor. I ordered my Lloyd's pans today from your Amazon link and am really excited to give this recipe a try this week!
Bravo Charlie, great video. Queens NYC here. I’ve offered a few notes in the comments before regarding the differences between our Sicilian and Nonna/Gramma slice. Last segment you spoke of the need to cook down the sauce, which is how all of the joints here do it. Long cooked, as you show in this video. No need for added tomato paste when reduced correctly. Where things differ is in the seasoning. You chose dry herbs and spices. We use a bit of diced onion, minced garlic and fresh spices which wrapped with string and removed. The Devil is in the details but maybe it’s just one of the major differences. Very interesting dough recipe you offer here. I’m not familiar with Brick Cheese but I’ll trust the process. Overall a very unique slice that you seem to nail when comparing to the ones you’re buying from local pizza joints. So is there a Charlie’s Detroit Pizza in the works?
Great stuff man, always appreciate seeing your final results.
This looks amazing! I’m going to try this recipe exactly as you’ve done it here, and then I’m going to try it again without cooking the sauce. I’ve found in the past that not cooking the sauce makes it taste “fresher”, so I want to taste test the two.
the pizza goat has returned 🐐
Thanks for the inspiration and hard work. A small suggestion from a fellow pizza enthusiast: By blending the tomatoes, you also break up their seeds which are typically a bit bitter. So, as they become paste and blend into the tomato flesh and liquid, the whole sauce takes on a subtle but somewhat perceptible tang of bitterness. For a sweeter, or lighter, taste which you'd typically want in most Italian tomato sauces, it can be better to either use your hands to squash the whole tomatoes (that's the way all the Italian nonnas do it) or to use a straining machine (the ones which a have a manual crank handle). In fairness, I'm not from the US, so I don't know whether the less better, more sweet tomato sauce is desirable for Detroit-style.
I’ve been told by a few places to use butter flavored crisco to grease the pan. I’m not really a crisco fan, but it takes the pizza to another level.
Well done. Thanks. Answers lots of questions (Steel v. AL, Hydration, etc.) Much appreciated.
Wow! You're the guy that made some informative videos about options trading. I'm glad you're doing well with this channel
We just followed this recipe and loved the results. Thank you.
There’s another way to avoid the par-bake problem, use a pizza stone or a couple (clean!) bricks and put it on a rack ABOVE your pans. Commercial pizza ovens are a lot narrower and concentrate the heat more than a regular oven.
I'm so stoked to try this! Thanks for all the work you put into it!
I don’t usually comment , but your videos are superb! Keep the good work 👍🏻
Just made the pizza with a 48 hour cold ferment. It was very good. Airy and light. Will try the 72 hour ferment next
diastatic malt comes in different lintner strengths, so you may want to specify what specific product you used.
5 months,good enough.
...
I've been making pizzas for more than 30 years and always find something more.
...
Welcome to the club.
I really have an appreciation for your videos. It must take a lot of research and testing and I’m getting to benefit from it. Thank you very much for your hard work.
I do mine on the 2nd highest rack then the last 2 minutes I pull it from the pan and throw it on the lower rack directly. I use an aluminum pan and cook at 400 but I usually cook 2.
I just tried the recipe my dough turned out great super crispy. I went cowboy and added to much cheese but i learned my lesson.
Excellent video. I found a similar non stick coated steel pan for cheap at Walmart. I still rub it with olive oil for browning and flavor but it works well. It's also useful for making a large ziti or lasagna.
Thank you for your video. I used your method and spreadsheet with the exception of using sourdough starter instead of instant yeast and I had to use the alternative cheese blend. The sourdough starter takes longer but it's worth it. I don't know what Wisconsin brick cheese tastes like but the alternative blend was excellent. I have a 10x14 Lloyd's Detroit pan and the pizza turned out excellent. Crispy light crust, excellent cheese flavor, and the sauce is not the main ingredient like so many California pizzas... maybe my new favorite pizza!!
This has been a great journey. I can't wait to give this a try.
I like to add generous oil to the Lloyd's 10x14, it never burns the bottom, frys it to perfection! I do 450° heat without a baking steel under.
Do you adjust the bake time at all to compensate, or does it even need compensation?
I saw some of your series, trying many different things for yourself with regular home appliances.
Very helpful? Thanks for the efforts and sharing!
I can already tell that I will succeed at replicating this, as I have been using your NY style, whenever I'm not in the mood for Neapolitan. (Rare, but happens)
That recipe works every time and is very tasty. This appears to be equally as useful. Thank you very much.
Let's hope the algorithm notices.
I’m glad to hear it! Let me know how it goes when you give it a try!
That's always been my issue too - sides burned by the time the pizza is cooked through. I appreciate your recommendation on how to address it! Planning to make some tomorrow, thanks.
Try proofing the dough once and putting it in the pan and stretch out to the corners (takes several tries like you pointed out) all in the same day you make it. Let it rise in the pan till it’s about halfway full. Then put the whole pan in the fridge, covered, to rest for 2-3 days. Leave in the fridge until you are ready to apply toppings and bake while everything is still cold.
That’s what I’m thinking of doing when I try this recipe again. I’m thinking it will end up with less stretching of the dough required if it rises in a square container + It’s one less container to clean later. I also got the metal lid that matches the Lloyd pan to make it easier. My first attempt I used plastic wrap but it’s annoying to put that on and take it off repeatedly, plus with the lids I can stack them
@@brianmcdaniel1760 I worked in a pizzeria just north of detroit while in high school. This is the method we used for all of our detroit style. With that considered I can confidently say that it is one of the methods for making authentic detroit style pizza in detroit. But its not the only method there are several ways of doing it.
@@wrecksandtechthey really proof it for 3 days? I'm so confused how that could work as a business model in a pizza place, having to make the base 3 days in advance and store it etc...
@@blackgoat6544 its proofed for at least 2 days and used up by the end of the 3rd day. Its not that its made to be proofed 3 days in advance. Its so that enough dough is ready in advance to fulfill all the orders for those days. Exactly how long its proofed is dependent on when the customer orders it. Dough was mad every 3 days and sits in the refrigerator until its used. To a pizzeria the proofing is just a side effect of having enough dough made in advance. Both round and square dough got the same treatment.
Stanislaus makes great products! I run a small diner and we use their “Full Red”, “Tomato Magic”, and “Alta Cucina” tomatoes. I’m pretty sure the tomato magic is just the “pasata” version of the Alta cucina.
This was fantastic. You'll have to move on to Chicago next
Thank you sir, I love you. You have changed my life and direction and I have attained Nirvana.
I am new at this type of pizza and the first one did not come out too good. But followed your recipe and technique on the next one and it was perfect. I adjusted the hydration down to 71% since I am not used high hydration dough. I am not sure I see a need to go higher. I also used 20% whole wheat flour. The family loved it. One question i have is about the amount of of yeast. I made two 10 x 14" pizzas in a Lloyd pan. I just used a whole packet of yeast which was more than twice the amount in your recipe and dough rose rather fast. Is it better to not use so much yeast? Normally i use sourdough starter but used yeast for a more predictable ferment. Thanks for the great help and tips.
I believe the final product ends up about the same regardless of the amount of yeast, but if you add a lot it can speed up the dough rising
Great recipe Charlie. Tried it tonight and enjoyed it. Any suggestions on pressing the dough out evenly in the pan? My pie was a bit uneven
This is a really nice video on how to make this pizza I am looking forward to using this recipe the spreadsheet is great.
That dough is spot on, though it should be noted while "traditional" so Buddy's style is what most people outside of Michigan refers to, you definitely can put the sauce in and bake like any other pizza lol.
Looks fantastic pal, will be trying it out myself as soon as I get back from my parents this weekend
Let me know how it goes!
This was a good recipe. I was skeptical because I don't like "one upping" vids but yeah my go to now for Detroit style.
bRO THIs is so wildly informitive, thanks mate
I don't see a convection fan. I highly suggest you try one. if you haven't yet. I love mine, lots of power. For cookies, scones, biscuits no fan as it browns the outside too fast. But for pizza at 550 is is incredible. Lots of char bubbles on neo style or ny pizza.
Love you work. Time to try this with the fast 1 hour crust, beer instead of water, extra yeast, langstrom version. But your Detroit style.
Cheers
Thanks for the guide, really well done!
Thank you, I'm glad you enjoyed it!
LETS GOOOOOO I was born in Detroit this looks so legit
Worth trying: Grease the pan with vegetable shortening (Crisco) instead of olive oil and you'll be able to stretch the dough in the pan without waiting extra time for the dough to relax. I do this with my grandma-style pizza in a sheet pan.
crsco contains trans fats.
I use Crisco as well.
@@epicow_1973 This is from 16 years ago: "J.M. Smucker Co., the largest U.S. producer of jams and jellies, has reformulated its line of Crisco shortening products to contain zero grams trans fat per serving."
Thanks for your hard work I really enjoyed the journey that led you here keep up the great work.
Recently went to Detroit for the first time and got buddy’s and pie-sci. Following closely to hope I can make something close 😂😂
Ooh that's a great video, thanks for it!
If I may, I would only point out the rookie mistake at 10:39
You never ever try to stretch the dough right after you shaped it! You just gave strength to the gluten and the elasticity works against you...as you noticed yourself 😜
Other than that, this is one of my fav videos about Detroit Style 💪🏻
Thank you for this great video - are there any tips on how to make it not stick to the pan? I followed the recipe very carefully but ended up smashing it completely while somehow scratching it off the pan. I used Lloyds pans, oiled it just like in the video...
Love your videos man. Kinda surprised Made In hasn’t made a carbon steel Detroit pizza pan for you
Haha that would be cool!
ANOTHER BANGER HOW DOES HE DO IT???
You'll find that brick cheese in the sliced to order deli section of grocery stores. Just ask them to cut it in a chunk instead of slices
Awesome work excellent pizza
Thanks for sharing
Thanks Charlie for another great video! I can’t wait to try it out
I’m glad you enjoyed, let me know how it goes when you try it!
Any thoughts using a pizza steel with this recipe?
Going to need to try this and compare to Lagerstrom's. His is legit.
This looks stunning. Incredible attention to detail on every aspect of this pizza. It truly looks perfect, better than any Detroit style pizza I've actually eaten. It is a real investment of a recipe but I plan to tackle it someday. Thank you!
dude u deserve more subs !
It's funny--I'm also from the Detroit area and never heard of Detroit Style Pizza until I moved to Tennessee.