Detroit Style Pizza Recipe - Make the Best Detroit Style Pizza at Home
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- Опубликовано: 28 июн 2024
- Look below for all the links to everything used and mentioned in this video.
Detroit Style Pizza Recipe - In this video you will learn to make your own Detroit style pizza dough, sauce and pizzas right in your own home kitchen. This pizza will be a deep dish, but don't be confused this is a light and airy dough and not a heavy pizza like Chicago style is. If you like to make pizza at home this Detroit pizza recipe that is traditionally a pan pizza with homemade pizza sauce on top is going to surely wow your friends and family once they try it.
You will learn how to make a Detroit style pizza recipe from start to finish using Detroit Style Pizza Co.'s residential dough mixes, which in our opinion is the best Detroit style pizza dough recipe. We go through three options for the dough in this video;
1) Making your own custom dough for your Detroit style pizza at home. Here is a link to a video showing you how to make the dough from scratch: • Video
2) Using a recipe we will give you that can be printed out. Get this recipe on an easy to follow printable step by step pdf: eepurl.com/dM84pQ
3) Using a residential Detroit Style Pizza dough mix like the one used in this video.
Making a detroit square pizza that is made from scratch pizza will definitely be fun to make and a very satisfying meal. Wether you are having a party, sharing with friends or family, fine tune your craft and watch them smile after sharing your motor city pizza masterpiece. Detroit style pizza dough is kinda similar to how focaccia bread is. Watch this video to learn how to make Detroit style pizza. Have fun making your square pizza and then comment below if you have any questions and if you enjoyed this recipe.
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LINKS TO ITEMS USED IN VIDEO
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Residential Detroit Style Pizza Dough Mix: detroitstylepizza.com/product...
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Seasoned Steel Detroit Style Pizza Pans: detroitstylepizza.com/product...
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- Detroit Style Pizza Pan Lids: detroitstylepizza.com/product...
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- Pan Grippers and Spatula: detroitstylepizza.com/product...
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- Scraper to clean out pans: amzn.to/38ucSHb
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- Brush for oiling pans: amzn.to/358VHJ4
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- Brick Cheese: detroitstylepizza.com/product...
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- 6Qt Kitchen Mixers: amzn.to/2RGdMKI
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THANKS FOR WATCHING!
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My gosh, I just enjoyed this amazing video and then discovered this husband and father lost a battle with brain cancer at just 44. To his 4 kids, if you read this, KNOW your father clearly lived with deep passion and purpose. What more can a man ask for from life, then to have a beautiful wife and kids, and to work at something he TRULY loved? God bless.
This is the one. I’ve watched dozens of videos trying to perfect Detroit pizza. This is the one.
RIP Shawn. Thank you for your contributions.
He passed away?! 😥
Shawn was a great guy. He made sure I got my pans delivered in time while I was stateside so I could mule them back to Europe in my luggage and he took the time to answer several emails about pizza making technique. We made one last night in his memory and said a prayer for him. RIP
What happened
@Bobby Quinn had cancer is what I heard
@@bobbyquinn52 had brain cancer bobby shit so sad
RIP Shawn , may your pizza legacy live on for ever. Thanks for helping me up my detroit style pizza game ♥️
What happened
Oh no, just saw this! Just found this channel today. RIP Shawn. 😞
Just made my very first pizza and it was a Detroit Style Pizza using your pan and dough mix. I followed this video step by step and it turned out incredible. I want to dedicate my first pizza to Shawn, may he rest in peace. Thank you for being such a kind person and spreading your love and knowledge of Detroit Style Pizza all over the world.
First time I heard of Detroit style pizza- I was in culinary school, and Chef Peter Reinhart gave a talk about his quest for the perfect pizza and he talked extensively about Detroit style pizza. I ended up having him as my intro to baking instructor, which was one of my best classes. I have since bought his book and started experimenting with different recipes. Being stuck at home for a couple weeks is a great time to try different things. My wife was mad when I ordered 5 pans from you guys. Then I cooked her some pizza, and now she likes me again.
Yeah, I thought my wife would be mad when I just ordered some stuff from this Pizza Guru. But, I can't wait until we get the pans where I can cook it (just like him) at home.
That is great to hear! Peter is a great guy! Hope you are staying safe and well! Thanks for watching!
Cheers!
After I ate pizza for decades, I tried “jets pizza”, it’s Detroit style and the only pizza I eat anymore
@@DSPCtvHow we all wish you were here with us Shawn. Hopefully you’re smiling down on us.
RIP Shawn. Thank you for sharing your passion with us
I love that you've specified the pan size and weight of dough for each pan. That's so helpful thanks!
RIP Shawn. I'm so sorry to read you have passed. God Bless You. I'm making my first Detroit Style Pizza. Thank you for your wonderful video. I know you must be making D Style Pizza for all the angels in heaven.
My pan will be delivered this afternoon, I already made the dough and the sauce and cubed the cheese, and I feel like a kid all excited to make a Detroit style pie tonight
OMG , I just cooked my first Detroit pizza using ur pans and recipe , this thing is bullet proof , a winner , love the pans and new I need to get the brick cheese , thank you
Thank you for doing this. My heart goes out to you and your family. 🙏
I wish I could "like" this video twice... can't tell you how many times I've come back to it for reference. Thank you so much and rest in peace, brother.
Just made our first tonight, and enjoyed it in Shawn's memory. Was absolutely amazing.
Rest in peace, man. The knowledge you freely shared here, will be remembered.
You are a very good teacher.
Thank you!
Cannot wait to try my new non seasoned and seasoned pans with lids and also just ordered some dough mix and pan covers. Great video and this will help a lot.
I made this a few months ago it was excellent! Thank you chef!
I was so happy to find this channel and so saddened to find out Shawn has died. He was taken too young.
Oh my! What happened?
@@robertbasone7667 he had stage four brain cancer for almost a year. He passed on December 8, 2020. RIP.
So very sorry.
Oh that’s terribly sad. Well he certainly left a great legacy here. We’re still watching the videos and learning about pizza here. Condolences to everybody that knew him and loved him.
Shawn was a down to earth honest man.😢 Rest in peace 🙏
So young. I wish I could thank him for the knowledge he passed on. We’ve become a huge fan of DSP. My granddaughter asks “can we make a Poppy pizza”? She makes with me. You helped build a lifelong memory. RIP young man.
what happened to him?
@@reganstevenson9444 passed last Dec from brain cancer. I don’t make Det Red Top without thinking about how this video upped my pizza game.
I love it. Can't wait to try this amazing looking pizza. Thank you for being so thorough with you presentation. ❣️
Great recipe and guide, thanks
When I was last in Detroit I went to your Pizza shop on Harper twice. Your pizza is excellent! I was also surprised how much I enjoyed your baked Italian sub! Keep up the good work!
This is a great video! Loved how detailed and thorough it was! Thanks 😊
Thanks for the comment and watching! 🙏🏼
Fantastic video! Thanks so much for this. I bought the Detroit style pizza dough mix from your website (I already had purchased a LloydPans 10 by 14 Inch Detroit Style Pizza Pan USA Made Hard-Anodized before I ran across your channel), then made my first pizza last weekend. My wife and daughter were blown away! Now I'm making another one today due to popular demand. Again, thanks so much for this informative and well done step-by-step video. Thanks!
Thank you! That is great to hear!! I am glad everyone loved the pizza and that you found the video helpful. Cheers!
I remember going to Cloverleaf on Harper back in the 90s and waiting for my pizza. The guy making it kept on lifting it to check the bottom and putting it right back in the oven. Heck, it looked ok to me! My thought was "boy this guy sure is a perfectionist!". I realized years later it was Shawn. A few years back I bought a few of your pans and some of your dough mix. I haven't quite perfected the pizza, but I'll keep trying. Thank you for the inspiration. RIP Shawn!
great job imma try this thanks!
Planning to make one of these next week. Doing my research right now. Thanks for sharing.
Thanks for watching! 😃
RIP Shawn 🙏 to your family, he was so helpful when we bought are pans for our pizzeria, was always quick with an answer whenever we had questions concerning our pans about re-seasoning or anything just a great guy, so sad to hear about him!
my heart hurts. i learnd alot from your video. i have my own place now , god bless. thank you shawn. you will always be on my mind.
Oh I'm so sorry to hear of his passing. RIP
Detroit style pizza crust is simply magnificent!
Going to make this! Great pizza video!
Rip shawn.. you represented the D well. Thank you
Bloody beauty mate! I’ll be giving this a go tonight for sure 👍👍👍
Awesome! Let us know how it turned out!
Great video, thanks
accent from upper mid-west, check.
banana peppers on pizza, check.
pizza isn't limp when it comes out, check.
you have my full endorsement and I will be trying this today. 🙏
RIP Shawn. I never met you, but everyone loved ya.
Thanks for leaving behind a great legacy.
Ordered my pan and finally made my dough this evening. Its resting in the fridge. RIP Shawn, I was saddened to read about your families loss.
First time I ate a detroit pizza was in detroit in 1976 I have loved it ever since thank you for the video
I wasn't letting my dough proof. Now I know. Thanks!
What a delicious recipe. Thanks a lot for this.
Nice greetings from Germany
SpandauerGöre Thank you!!
I just found you guys , ordered the pans already , looking forward to get them
What a major tragedy he passed away at only age 44 due to brain cancer. Never forgotten Shawn!
This looks like a siciliano fantasy pizza!! Wow!!
I never heard of Detroit style, until earlier this year. The video I saw, put slices of provolone on top of the crust, then a light brush of sauce, a layer of pepperoni, a light dusting of Italian six cheese blend (mozzarella, parmesan, Romano, provolone , Asiago, and fontina; then a nice layer of sausage. Top that generously with cheese. Bake until cheese is nice and bubbly. We made it Friday night. The big differences: the layer of sliced provolone keeps the crust from getting soggy, and the cheese between the topping layers keeps it from falling apart while you eat!
I like the way you demonstrate!
Subscribed!
Hi Shawn, I've always loved Detroit style pies, and I try to go to the different places that serve it cuz it's that good. A couple months ago I noticed your place on Harper and was excited that there was a place close to my house that has Detroit style pies, and damn your pizzas are the best I've ever had and I can't get enough of them! Also and this is huge too is that your staff is great also, they are all very polite, friendly, professional and have gone beyond the call of duty to make my experience there great. I use a cain and as I got my order and paid for it the gentleman behind the counter asked if he could carry my order to my car for me and it was pouring rain out too. I told him no thanks but I thought it was just a awesome gesture on his part! Thank you for the great food and I look forward to be eating many more of your pizzas!
Hi Todd,
Thank you so much for the comment! So glad to hear your feedback! Thank you!!
육식맨님 채널 보고 왔습니다. 삼가고인의 명복을 빌며 레시피를 우리 모두에게 남겨주신 것에 깊이 감사드립니다.
I came here by the famous Korean Food-RUclipsr's guidance from his latest video. Just wanted to say that I, with all due respect am deeply thankful to Shawn for sharing this great recipe to people all around the globe. Although we are miles away each other and can't meet each other due to specific situations nowadays, I am just greatful for the people in other places for sharing wonderful recipes. Rest in Peace Shawn and thank you.
Best instruction video on Detroit pizza. You know what u r doing a pro
Thanks!
Great video, we own one of your Detroit Style Pizza Pans!! Amazing to say the least, just wished I would've purchased the top but, oh well.
Thank you for the comment!
Just got my 8 x 10 Detroit Pizza kit today! I found your company from The Pizza Bible! Can’t wait to make one!
I started eating Detroit Style Pizza back in the mid 60's. Thank you for the products and instructions....looks like I need to start with a Mixer. MRHH56
Cool & Like Detroit Style Pizza • Cheers from The Detroit & Mackinac Railway 🚂
Thanks for the comment and subscribing! Cheers!
I just saw that Shawn had passed. I am so saddened. I lived in GPF from 1980 to 1987 and LOVED Club 500 Pizza. I moved back to Massachusetts where I grew up but so missed the Detroit style pizza that I came to love. Shawn sent me pans and spatulas and other items to make my own here in the east. He was my lifeline back to Detroit. I am in tears right now thinking about him even though we never met. He was a person who helped personify Detroit and let people who have never been there what a great place it is. My favorite memories are Club 500 Detroit style pizza and Olga's. I wish I was there to raise a slice in Shawn's honor. RIP my friend. I will always be proud of how you represented the motor city!!!!
I love Detroit style pizza. Buddy’s and Jets pizza. Grew up on it. Glad to have the ability to make it at home now. Just ordered the starter kit and dough packs.
Awesome! Let us know how your pizzas turn out.
Cheers!
Detroit Style Pizza Channel so the dough is getting crunchy on the sides but two for two are not getting super crunchy on the bottom. Am I not using enough oil or is using olive oil not the right choice? Should I use canola oil like the video says? I didn’t have any on hand. Thank you
Can't forget Loui's! Going to try to make this pizza at home now that I saw this video! 🙂
RIP Shawn Randazzo. Thank you for sharing your passion.
Rip? What happened?
Looks good mang
Wow what a pizza,I will definitely try it here in Montréal, Québec 😀
Condolences to family friends
love it delish
In the 80's I grew up about 5 blocks away from Cloverleaf in East Detroit so that IS Detroit style pizza to me. I've tried buddies and it's very good too, but still not like the stuff from Cloverleaf. I've moved around the country several times but always go back to Cloverleaf for a great anti pasta salad and then a pan of Detroit's best pizza when I'm in town. I need to start practicing making it down here in the Arkaksas where I lve now. Thanks for the great tips to help me get started!
Can't wait! EDHS '88.
Have you noticed at Cloverleaf they now put the toppings on top of the pizza? It used to be under the cheese. I thought that was weird.
Great job
Thank you 🙏🏼
RIP Shawn
Hi Shawn,
First off, I love your Detroit-style pan pizza! I follow your dough and pizza recipes and my friends and family love them in NJ. :)
I made enough dough today for two 10”x14” pan pizzas but only made one pizza. I put the other 18oz dough in the fridge in an airtight ziplock bag.
Question: when I am ready to use it, what do I do? I already let it rise 1 hour after taking it out of the kitchen mixer. Then put it in fridge. Do I need to let it rise in the 10x14 pan like I usually would with fresh dough for two hours? Since it cold, do I need to let it warm up?
Not sure what to do here and would love your help please. Thanks!
First time on this site and look forward to trying your receipe.
After 24 hrs in the fridge do I bring the dough to room temp before panning or start panning cold?
Do I set oven to convection or bake?
Thank you
Michael
Hello! I amcurious if anyone can help.I love all styles of pizza and am hyped to try out making Detroit Style Pizza with your recipe. I am going to try do the 24hr cold ferment (curious can you go longer as well like up to 48 hr?) and I am assuming when its out of the fridge and back at room temp you just follow the same steps of putting in pan and letting it rise 2-3 hours correct? And last question is if I were to do this in a roccbox style pizza oven that can go to higher temps is there a benefit at cooking it 550-600 for shorter amount of time with the gas oven, or is there a benefit at all of gas over conventional? Thank you!
I'm from Michigan (Traverse City) but I don't remember hearing about Detroit Style Pizza until about 4 or 5 years ago. A place opened up in Traverse and was fricking GOOOOD. I live in Los Angeles and there's a couple places out here, haven't tried them because they're not in my neighborhood.
There’s a very good place called Dtown Pizzeria in West Hollywood & Long Beach. Look them up!
@@windermere2330 Ok great... will do. Also, Fred 62 on the eastside supposedly is making good detroit style since the shutdown to have more take-out business. I hear it's good.
Making tonight in your honor.
Nice to the gloomy overcast grey sky out your window... very Detroit-style. 🌫 ☁️
What are your thoughts on baking on a thick oven steel? Any major modifications with temp or what rack to bake on? And what is your preferred oil to coat the pan? Thanks.
Just got and used my DSPC kit. Everything is as advertised (Which is AWESOME!!!) and the dough was really good. One thing I learned was stay away from cheap ingredients. Didn't have block cheese and my mozz was a generic store brand that was pretty bland. Gonna give it another go with better cheese. Any good recipes for a simple sweet pizza sauce? I always use San Marzano tomatoes.
Just got my pans and dough mix, sadly came here to write a comment to say thanks, and now I see these Rips ☹️. So sad, many condolences to his family and friends, and thank you to the family member, friend, or employee for mailing out my items during this tough time. I had no idea until now ☹️
We just ordered some pans from Detroit Pizza Company then we emailed them several times for some modification on recipes they never responded to us just found out Shawn passed away today... r i p Shawn Randazzo😔😔
great video. i have a question. If we let the dough rise in pans (final proofing)expecting a busy evening and then it rains, can i put these in refrigerator for the next day or will it collapse
We love your station. Can I mend the dough with a food processor?
Hi Guys---just got our new pan & can't wait to try...just want to clarify amount of dough for pan size...this video (using your packaged mix) says to use 9.5-10oz of dough for a 8x10 pan...the video linked to dough made from scratch says 9oz for a 10x14 pan. Can you please clarify so we get the dough right on our first try? Thanks so much.
I have 2 of your pans and use them every week. The at home from scratch recipe is great! If I freeze the dough how long should I take it out before I cook it?
Chris Luce Thanks for the comment! That’s awesome! I would recommend taking from freezer and placing in refrigerator the night before you plan on making it.
RIP Shawn, very nice guy with great pizza place
Bell's in East Lansing...great pizza and grinders
Just purchased my first kit from your website! Any tips on how to clean and how often to the pans???
I have made this recipe twice and on both occasions I used fresh dough, so the steps to prepare the dough were easy to follow. If I choose to refrigerate the dough for 24 hours then what are the remaining steps to finish preparing the dough? Do I still need to put it in an oiled bowl before I start spreading it in the pan?
Great video and very informative!
Can I have the dough recipe in weight please?
Also curious if I can cook at higher temperatures with a baking steel, what is the best method?
Thank you!
I just received my order today. In fact I have made my dough and placed it in the refrigerator for tomorrow. At first it was a bit too wet, so I added some extra regular flour. My only suggestion to your shipping department is that they do not place the pan lift tool on top of the pan. As a result it caused a dent/ding into the pan from traveling in shipping. I was able to pretty much remove the dent with the use of a body shop type hammer and anvil. Other than that, I am very much looking forward to my Detroit style pizza!
john k Thanks for the comment and feedback, it is much appreciated! We will definitely pass this info along to our shipping dept. Make sure to oil your new pan really good as first bake my stick a little but after that they should start coming out of the pan nicely. Hope you have fun making your DSP and everyone enjoys it. :) Thanks again!
@@DSPCtv All is well. Perhaps, just have them place the tools, etc., on TOP of the flour bags and not below. The cheese arrived very cold and two ice packs were still frozen solid....good job!
Thanks shawn looking forward to purchasing some items from u
Paul Cilluffo
Thanks Paul! Stay safe and well!
Bought the full kit plus 2 large pans and had great same-day pizza - was my first DSP in over 28 years - my whole New Jersey family loved it. I’m curious though, if next time we do the 24-48hr cold ferment, where do you pick up in this video? Do you go through the whole process - let it sit for an hour, then partially spread it in pan & sit for 15 mins then spread it fully and let it sit for 2-3 hours? Or do you just spread , add topping and bake? Or somewhere in-between?
Hi Kevin, Great to hear!! Yes, you got it! Take the fermented dough ball place in pan and follow process as you described.
Cheers!
The first time I had it was from a food truck in Austin, Texas. Via 313. I want to try making it with the Wisconsin cheese.
Hunt bro’s down in Austin @via313 are great guys making some great DSP!
Hi and great video! Thanks for sharing. Bought the pans and made a couple of pizzas already. Yummy yummy! Question. Why is it you add the sauce after you pull it from the oven? I like what the oven does to the sauce, makes it rather thick. Does the sauce make the dough harder to bake if I put sauce in oven? I made one with alot of toppings and the center part of the dough didn't cook all the way through. Any recommendations? Thanks again.
Hi Ed, Thank you! We add sauce after for a couple reasons. One it lets the pizza get a more evenly consistent bake without all the moisture on it, Secondly in my opinion when the sauce is cooked/heated and placed on post bake all the flavors just pop more and separately. Try both ways and let us know which you like better. Also when put on after it presents itself nicely. I would avoid putting too many toppings in the center. You can also check the center with a fork to see if it is fully cooked and if not just leave it in a little longer. If still have issues with it you may want to look into par-baking the crust first. Hope this helps, Cheers!
I’ve been making pizza dough in my bread maker. Would your blend still work in a bread maker ?
Just got a pan with lid today for my birthday. This video helped a ton as i was confused what the lid was for. Just to clarify, the lid is only for shaping fermentation; it does not go on after it's done baking correct? Also, I have read Buddy's pizza adds cheese cubes along the edge to help crisp/fry the dough. Any thoughts on that process. Great product and information.
Yes, lid is for proofing the dough and keeping it covered. Do not use lid in oven or on pan that just came out of oven. For the cheese we prefer a thick shred, that way you get a real nice looking caramelized crown. Cubes tend to have more of a straight edge rather than jagged when bakes and caramelized against the pan. Hope this helps. :)
i myself put first the cheese then the sauce and then the toppings. Makes imo for a even better pizza
Hey Shawn... I am going to make your dough recipe. I have never used 85 degree water for any recipe containing yeast. Not sure why I am so nervous about it, but 85 degrees? I've always used 105. Does the 85 degree water react differently to the yeast?
RIP Shawn!
Once the dough is ready to bake, can I refrigerate it until I need it (same day)?
I just made the dough and is on the refrigerator , I want to freeze and wait until I get my pan , when can I freeze them , after 24 fermentation or when ?
I miss Buddy's, Loui's. Shield's and in a pinch Jet's. Could I use a well seasoned cast iron skillet to obtain the same results?. I would miss those "coveted" corners thou...
If adding a sausage or ground beef topping, shoyld you cook the sausage of ground beef before baking?
Shawn how do I get the dough to be just done almost not done you know kinda soft and gooey and the cheese still white and soft also how can I infuse a more butter flavor to the pizza is the use of olive oil add crunchy texture or softer texture thanks for what you do
Paul Cilluffo
Hi Paul,
I would pull out of oven a little earlier to achieve what you are looking for. As for the butter flavor, that usually comes from the brick cheese used in the cheese blend as it lends to a buttery tasting bake. You can also add butter to the pan, but don’t recommend it. You want a fatty oil like canola, veg, soy, corn or something similar so you get a nice crispy outer crust. Love cooking with EVOO, but not the best for this style of pizza. Hope this helps. 😁
Frico edges perfect
As an Italian, and love pizza, this is something I love to try. Do you guys ship to Canada?
Love to order some supplies.
Thanks
Yes, we do deliver to Canada and can order supplies from www.DetroitStylePizza.com/shiop, hope this helps, Cheers!
How do you keep any extra dough thats leftover? Do you have to bring it to room temperature after you refrigerate it?
Hi, what do you do if you need 50 of them daily for a pizzeria? would you work the same on 50 pans, or there is a shorter way? Thanks
RIP SHAWN!! I bought my Detroit pan and made my first real pizza yesterday, omg was it amazing! I wanted to ask, I did all the steps, and I wanted to make my bottom as crunchy as possible, how could I do that? Higher heat ? Right now it’s more of a soft bread, how could I make it crunchy? Thank you Detroit Style pizza ! You guys are awesome ! ❤
Cook at the highest temp! With oil at bototm