Recipe (with normal oven & Koda 16 baking instructions) ► www.ethanchlebowski.com/cooking-techniques-recipes/my-favorite-pizza-style-detroit If you haven't tried this style of pizza before I think you'll be pleasantly surprised!
Hi Ethan, I have become a huge fan of your work and that looks great, I'm definitely going to try it this weekend. Could you tell us (approx) how many calories this has?
Thoughts and prayers. Took mine from the front to the basement and I don’t even want to set it up. I’m retired from the pizza business I never started😂😂
Italian Pro tip : You wanna blend the tomatoes before cooking the sauce to give that signature red color to the pizza sauce, Blending after introduces air which makes it look yellow/orange. Otherwise a delicious recipe Im sure to try out, thanks Ethan
@illegal_opinions Ok. There was no fat added. Just air as a result of being blended. I've also seen it happen every time I blend a sauce or salsa. Fat has nothing to do with this issue.
@illegal_opinions yes, he does add butter, but cooking the sauce with the fat gets rid of bubbles trapped in the emulsion that would brighten its color Blending the sauce after the cooking is done doesnt allow that to happen and the sauce has a lighter (orange) color because of it.
Awesome recipe! Will definitely try. I also like blending my tomato sauce. But one thing I‘ve always wondered: Why do tomato sauces and salsas turn paler / slightly orange when blended? Any ideas?
"blending tomatoes with air and with most of the air pumped out. When you reduce the air in the blender chamber, the tomatoes remain bright red." so yeah its the air being whipped into the tomatoes
I dunno, those Pineapple Boba pearls on your pizza almost look like pulsating pockets of cheese if you squint your eyes, tilt your head and bludgeon yourself with a hammer. XD
Hey Ethan, I don't think you read the comments but I found a super amazing secret ingredient in any tomato sauce! My tomatoes alwere lacking acidity, so instead of reaching for plain old white vinegar, I used the vinegar in my pickled onions! It came out so amazing! I recommend it to all the people reading this comment as well.
My husband and I are usually making Italian style pizza at home, but yesterday we really wanted to have some comforting dinner and I made this one! I made the hydration of the dough a bit higher, it was so pillowy and light, I like the layering, I added oregano and dried garlic on the dough just as you do. A staple now, thank you! ;)
I really don't know what's happening. How can your recipes be so simple and yet doable at home? I've not seen anybody else pull this off. I tried tasty and buzzfeed recipes, but like yours is just god damn straight forward. So glad to have found you at 10k subs and been supporting you since then. Good work! P.S: Gotta try this pizza.
I tried the recipe and it is just awsome! Crunchy crust and the airiest pizza dough i've ever made. I often try recipies from youtubers, but yours just work best. Thanks and looking forward to the next recipies!
While I like Ethan, I do find it ironic that he is using the fancy oven for the sponsorship and he overcooks the pizza when its honestly hard to mess up Detroit style in a regular over
@@MAJ0ROCEL0T it's not like he could say a regular oven would be better then the sponsored content. but he very clearly said a regular oven would work, that he overcooked his and his complement to the oomi was "flames are fun", he was pretty damn honest. I'm happy that he can get paid and didn't feel misled at all
Never made pizza or any sort of dough before, just tried this for the first time. I let the dough sit for a day in the fridge. This turned out amazing.... holy cow. You are the real deal, thank you very much now you have opened the door for many new things for me to cook!
The pizza looks perfect Ethan! I watched about 10 videos with various RUclipsrs using this oven. Yours was the best by far. Love all this split screen action and highly detailed info. I wish the Ooni was a bit larger but it looks like a great device.
i made something like this but with a cast iron pan, it turned out AMAZING! also, dont worry about the charred cheese part as it doesnt taste charred at all, just delicious!
This is one of the best recipes on RUclips. I live in MI and people love the Detroit style pizza from different chains like Buddy’s and Jet’s, and they are quite good in their own right. But this recipe is better and everyone I have made this pizza for at home say the same.
Geez, lots of complaining about nothing in these comments. Yes, it's a wicked cool oven that no one has but he explained the temp you need in a regular oven. Keep crushing it, Ethan, and ignore the whiners. You're making great videos that are salivating to watch.
Fantastic recipe Ethan! I've now made it twice (yesterday for dinner and it's in the oven now as well)! I would advise NOT MIXING THE LIQUID ALL AT ONCE FOR THE DOUGH, the first time was a gigantic sticky mess and no amount of kneading/mixing was fixing it had to abandon the scraps on my hands. When I added it in slowly at a time it came out perfect, no difficulty at all. This may have to do with altitude/humidity of where you live, though; so thought I'd mention it here for anyone who may have had the same "crisis" I did. Thank you for your videos man, undoubtedly one of the best cooking / food science channels on RUclips there is absolutely no comparison. Keep up the phenomenal work!
Hey Ethan and everyone! I worked at Buddy's for a year, and while I can't share and secrets of the dough or sauce, I can enlighten everyone on some of the layering process of the toppings. So after the dough is panned, rested, stretched, and then the final rest/stretched, it gets the first lower layer of cheese, which is the wisconsin brick cheese. Then when a pie is ordered, they sauce it, then they put the toppings on and a final layer of cheese, which is the mozz blended with fontina and fontinella cheese for that nice melt, with a bit of a sharper taste from the fontinella. So at the end you get this nice, melty mess of the sauce and cheese together. Some cheese under the sauce, some sauce over the cheese, really mixed and blended pretty well. I make my own pizza at home and detroit style really is one of the easiest and best results. Definitely recommend the cheese blend and pepperoni so the pepp crisps up nicely, maybe a bit of parm. Enjoy, everyone!
i just made this and i must say that i am impressed! i am a thin-crust guy at heart, but this was surprisingly light and something that i will certainly be making again and again. pizza in all its forms is a glorious thing, and i am happy to be adding Detroit Style to my home.
Hey Ethan! I was watching this mouthwatering-ly and thought about eating it with a nice cup of ayran. I remembered that you tended to drink milk with meals due to your upbringing and thought the nice salty yogurt drink would be a good substitute once in a while. In my family (Turkish), we drink milk or tea for breakfast and ayran for more savory meals like dinner. It might be worth a try! It is quite easy to make at home and perfectly, too! We use plain greek yogurt, loosen it with some water, add a good amount of salt, emersion blender, done!
Awesome! I grew up in Indiana and we had "Sicilian Style" pizza like this. Ever since I moved away, I've never found pizza like it anywhere else, and people always look at me like I'm crazy when I describe it. You're the man!
This recipe is incredible and it comes out amazing in a regular oven One of the best pizzas I've ever had and it's home made form scratch. You're a boss
I’m originally from Metro Detroit, but since moving to Chicago, I miss Detroit-style pizza a LOT. Might need to try this recipe out! Thanks for sharing it!
Detroit style is the best! I grew up on the border of Detroit and lived off of Buddy's (The original), Cloverleaf (Gus, the original Buddy's owner and inventor of Detroit style moved to after selling) and Loui's in Hazel Park (My personal favorite; it tops them all!). Great recipe and representation! One trick, though, is heating up the sauce separately and then spooning it on in strips after the pizza is done cooking. Give that a try sometime! Thanks for the video!
Just for public viewing. Did indeed try this recipe. Really good, great crust and great pizza overall. I cooked in an over in a 13x9 deep baking pan/lasagna pan for about 20ish minutes. All about color on the crust and edges here, not time. Overall great experience, very easy, and a good meal to make when you've got random pockets of 15 to 20 minutes to work
I love Detroit style pizza! I love adding some cracked black pepper to the dough and I usually take thin slices of Cabot sharp cheddar and line them around the edges of the pan. It creates amazing carmelized cheese on every bite of crust. You also can't go wrong with a drizzle of Mike's hot honey over the top!
For someone who rarely cooks food myself (blessed to be living with parents who both do that), I seem to be falling in love with this channel. It’s oddly addictive 🤣
Grew up close to Soo, Michigan. The Soo has( had) quite a few folks of Italians back in the day. There was an older couple who sold these out of their front room, which was set up as a very small " restaurant". They served these in blackened, 9x13 cake pans. It was very good pizza..just like the " Old Country". Most folks in those days were familiar with thinner crust pizza so, this was different. Guess today it is known as Detroit Style!!
Love you channel and videos. You were born for this. I use mozz and muenster on my deep dishes. ANd most important part- cheese all the way to the edge for that burnt, crispy goodness. I also add a little sugar and tomato paste to my pizza sauce (recoil all u want italians- it just taste better).
Great pizza dough recipe! I was running out of bread flour so I used 150 g each bread and whole wheat and comes out delicious! This has become a regular meal for me and my SO
I grind my own North Dakota red wheat home milled flour. Amazing taste for pizza dough. I mix half and half with bread flour. Really kicks it up a notch.
They very simple idea of you putting the time as to when you started mixing the yeast on the bottom of screen🙌🏻🙌🏻🙌🏻 I’m very detailed so little keen details such as time management is imperative 🙌🏻🙌🏻🙌🏻 def got my sub keep being awesome!!!
I appreciate how you did your own take on a pizza in the koda 16. it has become popular for a reason but everyone seem to make the same neapolitan pizzas so this was a fresh take. good video.
Hey, Ethan! Love this recipe, made it at home twice, in a standard baking pan, in a conventional oven and it turned out great. Decided to buy the Lloyd's pan, made it twice and well both times the dough comes out under-cooked despite the top and sides beginning to burn. Returning the pan but keeping your recipe.
Really love the dough, sauce, and toppings transitions to show what's coming next, that each animate then pause as you talk about it then move on to the next
blitzing a mild white or sweet yellow onion in a blender and cooking it down a bit is a FANTASTIC way to start any kind of sauce. it's a nice trick to just really bring a ton of depth of flavor to any sauce.
Kept the onion in mine and it was delicious. As long as it’s not a dough, recipes are a guideline not a strict set of rules you have to follow. Experiment and find what you like to do best!
Well said. I've always loved this type of pizza exactly because it is so home oven friendly. I don't do the sauce on top thing, and I don't let mine get as dark as most people seem to like it, but either way, for a pizza lover with a typical home setup, this should definitely be in their arsenal.
i made a thick pan pizza last week. Used beer in the dough instead of water with King arthur's regular dough recipe, and put it in the breadmaker. The beer gives the crust this real kick of flavor. Came out super fluffy on the inside and crisp on the outside. Might've been my favorite pizza i ever made. I didn't use anywhere near enough cheese though.
as an italian, it's fascinating to see how pizza is evolving independently from tradition in america. stuffed crust, chicago deep dish, some of it is also coming back home in italy and it's great (i still have to win my scepticism about pineapple on pizza though ahahahahaha). but this, what you call detroit style, is none other than the pizza you would get at local bakeries in italy! the traditional round pizza is commonly found in pizzerias or as slices in takeaways, but this you find at fornaio (bakery) or at the supermarket's "freshly made" aisle. personally i love this style of pizza, it's simple but glorious, and it brings me back to my childhood memories! it's so dope that you can have it over in america as well!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Recipe (with normal oven & Koda 16 baking instructions) ► www.ethanchlebowski.com/cooking-techniques-recipes/my-favorite-pizza-style-detroit
If you haven't tried this style of pizza before I think you'll be pleasantly surprised!
Love this style of pizza, Detroit style! 🍕😍
I love your salt container!
Hi , why did y burnt the pizza? Aspecially on the edges .. whyyy whyyyy ? Okej, Ths for the recipe i like it :-)
Are you using AP flour or Bread Flour? The recipe doesn't specify.
Hi Ethan, I have become a huge fan of your work and that looks great, I'm definitely going to try it this weekend. Could you tell us (approx) how many calories this has?
Ooni ovens are heavy. UPS man here who has been dealing with these since Babish's ooni sponsored video.
Thoughts and prayers. Took mine from the front to the basement and I don’t even want to set it up. I’m retired from the pizza business I never started😂😂
@@turtlehead2 ill take it lol
@@turtlehead2 😂😂😂
@turtlehead2 nub
quit your job then
So nice that Detroit style has been getting so much love recently!
28 stab wounds......
@@Solbashio “ you did wanna leave him a chance, *huh* “
Pizza is so good man I could eat it any way.
It's the best. I've only had it once at Buddy's but knew then it was my favorite...the textures!
Yeah. Everyone loves casseroles
LOVED... how you included the history! And not with guesses, but sourced credible references, throughly detailed. EXCELLENT as always! Kudos!!!
👏👏👏👏👏👏
I love how Ethan gives a history lesson before his recipes, I love this channel, right up there with Babish, Sam and Adam
Italian Pro tip : You wanna blend the tomatoes before cooking the sauce to give that signature red color to the pizza sauce,
Blending after introduces air which makes it look yellow/orange.
Otherwise a delicious recipe Im sure to try out, thanks Ethan
No. It’s whipping air into it
@illegal_opinions what the hell are you talking about
@illegal_opinions if you dont add fat to the sauce that doesnt apply, whipped air will get cooked out if its done before cooking but not after
@illegal_opinions Ok. There was no fat added. Just air as a result of being blended. I've also seen it happen every time I blend a sauce or salsa. Fat has nothing to do with this issue.
@illegal_opinions yes, he does add butter, but cooking the sauce with the fat gets rid of bubbles trapped in the emulsion that would brighten its color
Blending the sauce after the cooking is done doesnt allow that to happen and the sauce has a lighter (orange) color because of it.
Awesome recipe! Will definitely try. I also like blending my tomato sauce. But one thing I‘ve always wondered: Why do tomato sauces and salsas turn paler / slightly orange when blended? Any ideas?
It has something to do with whipping air into it
Love your content andong
its because of cooking it beforehand
I think its because you whip air into it
"blending tomatoes with air and with most of the air pumped out. When you reduce the air in the blender chamber, the tomatoes remain bright red." so yeah its the air being whipped into the tomatoes
My heart dropped when you almost dropped that slice of pizza oml
Me too!
As a metro Detroiter, I was so excited to see a pizza make of Detroit-style pizza in my RUclips feed!
This looks WAY better than the monstrosity of a pizza I just made...
I dunno, those Pineapple Boba pearls on your pizza almost look like pulsating pockets of cheese if you squint your eyes, tilt your head and bludgeon yourself with a hammer. XD
@@michaelarcher1577 make sure you're relatively drunk to top it off!
@@CHEFPKR definitely
Hey Ethan, I don't think you read the comments but I found a super amazing secret ingredient in any tomato sauce!
My tomatoes alwere lacking acidity, so instead of reaching for plain old white vinegar, I used the vinegar in my pickled onions! It came out so amazing!
I recommend it to all the people reading this comment as well.
Oooooh
Detroit pizza is so underrated. So glad to see it getting the love it deserves
My husband and I are usually making Italian style pizza at home, but yesterday we really wanted to have some comforting dinner and I made this one! I made the hydration of the dough a bit higher, it was so pillowy and light, I like the layering, I added oregano and dried garlic on the dough just as you do. A staple now, thank you! ;)
As a proud Detroiter you have done this Pizza how I remember my grandfather making it when I was young.
Detroit style pizza is LIFE!
I remember Chef John's recipe of this! Glad to see someone else joining the Detroit Pizza club!
I really don't know what's happening. How can your recipes be so simple and yet doable at home? I've not seen anybody else pull this off. I tried tasty and buzzfeed recipes, but like yours is just god damn straight forward. So glad to have found you at 10k subs and been supporting you since then. Good work!
P.S: Gotta try this pizza.
I worked at a Jet's Pizza in Michigan and honestly it's one of my favorite styles
So good!
Yeah got one here in Pitt and the deepdish with extra garlic butter is heaven
As the jingle goes, "Life is shit. Eat better pizza. Let's. Get. Jet's" 😂
I tried the recipe and it is just awsome!
Crunchy crust and the airiest pizza dough i've ever made.
I often try recipies from youtubers, but yours just work best.
Thanks and looking forward to the next recipies!
I love all styles of pizza but since I’m from MI, I love the Detroit style. Good video
Ethan :The best pizza for the home cook
Also Ethan: Uses high end gas powered pizza oven that no one has at home
0:44
A sponsor is a sponsor is a sponsor
Shhhhh let him take the sponsor so we can keep on watching his videos for free
While I like Ethan, I do find it ironic that he is using the fancy oven for the sponsorship and he overcooks the pizza when its honestly hard to mess up Detroit style in a regular over
@@MAJ0ROCEL0T it's not like he could say a regular oven would be better then the sponsored content. but he very clearly said a regular oven would work, that he overcooked his and his complement to the oomi was "flames are fun", he was pretty damn honest. I'm happy that he can get paid and didn't feel misled at all
Never made pizza or any sort of dough before, just tried this for the first time. I let the dough sit for a day in the fridge. This turned out amazing.... holy cow. You are the real deal, thank you very much now you have opened the door for many new things for me to cook!
The pizza looks perfect Ethan! I watched about 10 videos with various RUclipsrs using this oven. Yours was the best by far. Love all this split screen action and highly detailed info. I wish the Ooni was a bit larger but it looks like a great device.
Much appreciated!
I love your video style!! Great job!!!
i made something like this but with a cast iron pan, it turned out AMAZING! also, dont worry about the charred cheese part as it doesnt taste charred at all, just delicious!
This is one of the best recipes on RUclips. I live in MI and people love the Detroit style pizza from different chains like Buddy’s and Jet’s, and they are quite good in their own right. But this recipe is better and everyone I have made this pizza for at home say the same.
Made this today. Awesome recipe. I found that ~21 mins @450F in a conventional oven worked pretty nicely.
Did you use a stone or just the rack?
Geez, lots of complaining about nothing in these comments. Yes, it's a wicked cool oven that no one has but he explained the temp you need in a regular oven.
Keep crushing it, Ethan, and ignore the whiners. You're making great videos that are salivating to watch.
People love to whine
Fantastic recipe Ethan! I've now made it twice (yesterday for dinner and it's in the oven now as well)! I would advise NOT MIXING THE LIQUID ALL AT ONCE FOR THE DOUGH, the first time was a gigantic sticky mess and no amount of kneading/mixing was fixing it had to abandon the scraps on my hands. When I added it in slowly at a time it came out perfect, no difficulty at all. This may have to do with altitude/humidity of where you live, though; so thought I'd mention it here for anyone who may have had the same "crisis" I did.
Thank you for your videos man, undoubtedly one of the best cooking / food science channels on RUclips there is absolutely no comparison. Keep up the phenomenal work!
Smiles from Wisconsin, with brick cheese in the fridge. Love this style of pizza
Dude your editing is just getting better and better. Loved the three shot layout thing around 2:58 that you did. Thanks for the video, awesome stuff
Continually impressed with the informative and yet just as entertaining format you’ve chosen Ethan, it’s been nice watching the channels growth
The fact that you included the pizza fumble... it's fun things like that draw me in to subscribe for more!
Hey Ethan and everyone!
I worked at Buddy's for a year, and while I can't share and secrets of the dough or sauce, I can enlighten everyone on some of the layering process of the toppings.
So after the dough is panned, rested, stretched, and then the final rest/stretched, it gets the first lower layer of cheese, which is the wisconsin brick cheese.
Then when a pie is ordered, they sauce it, then they put the toppings on and a final layer of cheese, which is the mozz blended with fontina and fontinella cheese for that nice melt, with a bit of a sharper taste from the fontinella.
So at the end you get this nice, melty mess of the sauce and cheese together. Some cheese under the sauce, some sauce over the cheese, really mixed and blended pretty well.
I make my own pizza at home and detroit style really is one of the easiest and best results. Definitely recommend the cheese blend and pepperoni so the pepp crisps up nicely, maybe a bit of parm.
Enjoy, everyone!
Thank you for sharing your insight. Detroit Style Pizza is LIFE
The best pizza style hands down.
i just made this and i must say that i am impressed! i am a thin-crust guy at heart, but this was surprisingly light and something that i will certainly be making again and again. pizza in all its forms is a glorious thing, and i am happy to be adding Detroit Style to my home.
Best cooking channel EVER!! Love this guy
Hey Ethan!
I was watching this mouthwatering-ly and thought about eating it with a nice cup of ayran. I remembered that you tended to drink milk with meals due to your upbringing and thought the nice salty yogurt drink would be a good substitute once in a while. In my family (Turkish), we drink milk or tea for breakfast and ayran for more savory meals like dinner. It might be worth a try! It is quite easy to make at home and perfectly, too! We use plain greek yogurt, loosen it with some water, add a good amount of salt, emersion blender, done!
There's also ''Şalgam suyu'' that goes great with savory stuff.
@@CrazyBananaOMG I agree, but I think it has a more polarizing flavor than ayran. I know I didn't like it the first time I tried it.
I don’t know but I started watching Ethan for nice detailed recipes, but now I just stay because he’s so freaking charming!!
ethan back at it again making the most delicious looking food on the internet
As someone who grew up in the Detroit area and eats Buddy’s pizza regularly, this looks like the real deal! Good work!
Love hearing good things about my city, Detroit has good things in it and good definitely comes out of it still too
Agreed :)
Awesome! I grew up in Indiana and we had "Sicilian Style" pizza like this. Ever since I moved away, I've never found pizza like it anywhere else, and people always look at me like I'm crazy when I describe it. You're the man!
Much appreciated!
Out of all the RUclips cook channels yours is my favorite
I already bought one of these ovens because of kenji, it should be on its way
@@madthumbs1564 can you explain and not be so incoherent? I’m curious
@@notarxw two months and no reply from them. Guess they didn't have a come back 🤷♀️
@@snowparody guess not
@@madthumbs1564 yikes
@@madthumbs1564 dude the book is about fucking science
This recipe is incredible and it comes out amazing in a regular oven
One of the best pizzas I've ever had and it's home made form scratch.
You're a boss
I’m originally from Metro Detroit, but since moving to Chicago, I miss Detroit-style pizza a LOT. Might need to try this recipe out! Thanks for sharing it!
It's the best, hope you try it out!
Detroit style is the best! I grew up on the border of Detroit and lived off of Buddy's (The original), Cloverleaf (Gus, the original Buddy's owner and inventor of Detroit style moved to after selling) and Loui's in Hazel Park (My personal favorite; it tops them all!). Great recipe and representation! One trick, though, is heating up the sauce separately and then spooning it on in strips after the pizza is done cooking. Give that a try sometime! Thanks for the video!
Good for an easy beginner recipe. There are different ways to make the dough though which are more advanced and way better.
That looks so good, I hadn't heard about thsi style of pizza before so thanks for the introduction
You gotta try it if you haven't before!
Hey Ethan, I’ve never been to Detroit, so thanks for showing us this inspiring pizza! Really nice thickness on the base, BEAutiful!!😍🍕😋😎
Made this yesterday for Super Bowl dinner and it was a HIT -- thanks, Ethan! Great recipe.
your account keeps growing man been here since 20k
I love the take on this. I grew up in Hamtramck, but so far away from home nobody knows Detroit pizza so im trying to do it myself. Thanks!
Just for public viewing. Did indeed try this recipe. Really good, great crust and great pizza overall. I cooked in an over in a 13x9 deep baking pan/lasagna pan for about 20ish minutes. All about color on the crust and edges here, not time. Overall great experience, very easy, and a good meal to make when you've got random pockets of 15 to 20 minutes to work
I love Detroit style pizza! I love adding some cracked black pepper to the dough and I usually take thin slices of Cabot sharp cheddar and line them around the edges of the pan. It creates amazing carmelized cheese on every bite of crust. You also can't go wrong with a drizzle of Mike's hot honey over the top!
Ah. Detroit style. Always loved getting Buddy's when I lived in Dearborn.
As a person who lives it Detroit I can confirm Detroit style Pizza is delicious!
Wow your channel is growing at a tremendous rate......keep going strong man.... we'll always be behind you
That's a great oven, and that pizza🍕 ... OMG. It's all about the crispy crust and charred cheese!!!!
Buddy's Pizza was my high school job. I worked there for two years. This was a fun video to watch :-)
For someone who rarely cooks food myself (blessed to be living with parents who both do that), I seem to be falling in love with this channel. It’s oddly addictive 🤣
Better learn it now. One day you will not live with your parents anymore and you should know your way around by then.
Grew up close to Soo, Michigan. The Soo has( had) quite a few folks of Italians back in the day. There was an older couple who sold these out of their front room, which was set up as a very small " restaurant". They served these in blackened, 9x13 cake pans. It was very good pizza..just like the " Old Country". Most folks in those days were familiar with thinner crust pizza so, this was different. Guess today it is known as Detroit Style!!
You finally mastered your style ethan, I hope you keep it up.
Your an awesome cook. Good at what you do fun to watch and easy to understand.
Made this today on a whim after watching your video. Really great. Thanks. Will be making it again.
I've made cast iron, detroit, and NY style pizza at home and by far this style is my favorite to make/eat at home.
Every pizza is my favorite pizza!
Love you channel and videos. You were born for this.
I use mozz and muenster on my deep dishes. ANd most important part- cheese all the way to the edge for that burnt, crispy goodness. I also add a little sugar and tomato paste to my pizza sauce (recoil all u want italians- it just taste better).
Thanks Ethan. You have great facility with dough. Your hands are very deft in the creation of it. Best...RMH/Ohio
I can’t wait to make this Sunday!! Thank you for sharing this recipe!!
Great recipe. Will be saving this in memory for sure. Thanks Ethan.
Great pizza dough recipe! I was running out of bread flour so I used 150 g each bread and whole wheat and comes out delicious! This has become a regular meal for me and my SO
I grind my own North Dakota red wheat home milled flour. Amazing taste for pizza dough. I mix half and half with bread flour. Really kicks it up a notch.
It's interesting that the Ooni claims 950° F cooking temps and the recommended pan say safe to 700° F.
i think it goes to 950 for people who put pizzas on the stone, and dont use pans, which is a nice touch
They very simple idea of you putting the time as to when you started mixing the yeast on the bottom of screen🙌🏻🙌🏻🙌🏻 I’m very detailed so little keen details such as time management is imperative 🙌🏻🙌🏻🙌🏻 def got my sub keep being awesome!!!
Buddy's is my favorite pizza place. so glad i grew up with Detroit Style
I appreciate how you did your own take on a pizza in the koda 16. it has become popular for a reason but everyone seem to make the same neapolitan pizzas so this was a fresh take. good video.
Hey, Ethan! Love this recipe, made it at home twice, in a standard baking pan, in a conventional oven and it turned out great. Decided to buy the Lloyd's pan, made it twice and well both times the dough comes out under-cooked despite the top and sides beginning to burn. Returning the pan but keeping your recipe.
Did this recipe for my Super Bowl party. Winning!
This was well timed! I got an ooni fyra for my birthday two days ago
I'd love to see more recipes for in the ooni!
Nice. I added a teaspoon of sugar to the dough and to the sauce, and used butter to oil the pain instead of olive oil. Turned out super crispy.
Really love the dough, sauce, and toppings transitions to show what's coming next, that each animate then pause as you talk about it then move on to the next
Just made this at home. Absolutely incredible! Thanks!!
Im curious: Why not blend the onion with the sauce if it tastes good??
Good question
I tried it. Just blended the onion right into the sauce. Still tasted amazing so I’m just going to keep it in going forward.
blitzing a mild white or sweet yellow onion in a blender and cooking it down a bit is a FANTASTIC way to start any kind of sauce. it's a nice trick to just really bring a ton of depth of flavor to any sauce.
Kept the onion in mine and it was delicious. As long as it’s not a dough, recipes are a guideline not a strict set of rules you have to follow. Experiment and find what you like to do best!
Ethan YOU are amazing thank you so much for the video and listing x
I'm subscribing because I agree with you, it is the best kind of pizza. Dang, I miss Detroit !
Ok, probably the best (non italian style) pizzas I have ever eaten. And it was easy to make!!
Wow look at you getting some sponsors, super happy for you!!!!
hell yeah thanks for showing off my hometown pizza its my favorite and what i grew up on
Practical and delicious 😍 yummy!
wow it looks super delicious 😋 thanks for the recipe Ethan God bless you and family.
Just made this, it turned out great! Loved it. Thank you!
Saw the video, thought it was pretty simple and tried it. Now my family wants to eat it often as if it were cake. Thank you!
Just started making my own pizzas, so definitely gonna try some of the techniques from this thanks Ethan!
Thank you Ethan
That little bit over done looks great to me!
Well said. I've always loved this type of pizza exactly because it is so home oven friendly. I don't do the sauce on top thing, and I don't let mine get as dark as most people seem to like it, but either way, for a pizza lover with a typical home setup, this should definitely be in their arsenal.
Agreed. Sauce on the bottom or on top turn out well!
i made a thick pan pizza last week. Used beer in the dough instead of water with King arthur's regular dough recipe, and put it in the breadmaker. The beer gives the crust this real kick of flavor. Came out super fluffy on the inside and crisp on the outside. Might've been my favorite pizza i ever made. I didn't use anywhere near enough cheese though.
as an italian, it's fascinating to see how pizza is evolving independently from tradition in america. stuffed crust, chicago deep dish, some of it is also coming back home in italy and it's great (i still have to win my scepticism about pineapple on pizza though ahahahahaha).
but this, what you call detroit style, is none other than the pizza you would get at local bakeries in italy! the traditional round pizza is commonly found in pizzerias or as slices in takeaways, but this you find at fornaio (bakery) or at the supermarket's "freshly made" aisle.
personally i love this style of pizza, it's simple but glorious, and it brings me back to my childhood memories! it's so dope that you can have it over in america as well!
I would argue that Chicago style is just as easy. Cooking in a cast iron, and the dough does not need a cold ferment so you can make it the same day
Yeah but Chicago Style isn’t real pizza
@@da_tective_clumbo This comment hurt my soul... :)
@@da_tective_clumbo still better than new york greasy tortilla trash "pizza"