I like how you appraise all styles of pizza, not only Italian Napoletana. A lot of people I know mock other non-Italian styles of pizzas. You are inspiring.
Native Detroiter here…Not bad IMO. I grew up on the big 3, and I’m not talking about GM, Ford and Chrysler. I’m talking about Cloverleaf, Loui’s and Buddy’s. They all do things slightly different. For example Loui’s uses cheese cut in small cubes just like their antipasto salad. Cloverleaf par bakes their pie and originally put the pepperoni under the cheese, as a kid I remember asking for the pep’s on top. An honorable mention should be the Detroit Style Pizza Co. They add sauce after it comes out of the oven. The Villa in Eastpointe will always be special, they have a round deep dish. Another tip is to use brick cheese, we have loafs flown down for when we make DSP at home. Thankfully The Detroit Style Pizza Joint in Cape Coral opened up a few months ago so if I want a slice without cooking that’s where I go. The corners in Tampa does a good job too. I need to mention that Little Caesars, Pizza Hut and Jets are not Detroit Style at all! They are the McDonalds of pizza, clown food. Subscribed btw, I like thin pizza too.
Wow! This came out just perfect! I’ve tried both the biga and poolish and for Detroit style the poolish was a winner. Topped with brick cheese from Wisconsin and homemade sausage- amazing! Thanks for the best pizza and best videos.
A few nights ago, I cooked this along with a pair of Napoletana pizzas with this type of dough! The Detroit style pizza itself was incredibly filling, and, best of all, easy to prepare! Thank you so much for putting together this recipe, Vito!
Detroit style is the best. Looking forward to your recipe. I use 300g water, 10g sea salt, 15g extra virgin olive oil and 400g flour. 24 hour proof for 14x10 inch pan. Works perfectly for me. Doesn't need kneading
Just one bite please has an excellent, excellent way of making this Detroit style..flaky, fried cloud..even better frozen, then reheat in oven, it’s just fantastic. I do t use a deep dish, I assemble with parchment and olive oil on parchment, let rise extended 2-3 hours, it’s so, so light..
Just the day before yesterday cooked Detroit ( using Biga method )following your recipe : AMAZING from the first attempt. Vito , thank You for sharing your passion. Would be great to see more videos on pizza toppings and what can make a good pizza beside from the dough.
This sponge crust looks like Pizza Hut style dough, while not my favorite, definitely gonna give it a try. Awesome to see it’s basically the same with less flour and more resting time.
@@johnadamczyk6213 I see you always have something negative to say. Please show us how it's all supposed to be done since you have all the answers. Lol. Ill wait for your video. 🤙🏽
@@vincentramosiii1431 John seems to think pizza is science, apparently. I made my poolish last night for this pizza on my pellet smoker tonight. I'll have to add mushrooms and a few veggies to keep my wife happy.
Maestro, I'm here in Germany and we mostly bake witch electricity. Got a brand new oven and was wondering how to set temperatur and mode? Guess 220 degree Celsius on pizza mode. What about time? bout 20 minutes?
Vito you're already my reference to Detroit style pizza, learned everything from your previous videos and the results were outstanding. I'm certain this one will be AMAZING too !
Please don't use him as a reference to detroit style pizza. This is not good, he uses way too much dough for the size of pan and it ends up way too thick.
@@vincentramosiii1431 AMAZING bro. Only thing I will do differently next time is maybe heat a pizza stone while the oven is cooling the pizza, then place the pizza on the stone for a little bit after to crisp up the bottom. But that could just be me wanting to tinker a little bit, it was a fantastic pizza. I made it for my family and put it out while I made a new Neapolitan’s and it was gone in about 5 minutes.
I've been looking for a Maltese 'maxims style' pizza recipe for ages. This seems to be very close. Maybe Vito it's a good idea for you Malta is close to Italy 😊
Hey Vito, love the channel. Can you use this recipe for deep pan pizza? Pizza Hut closed in my area & l miss it’s deep pan pizza. It would be great if you could make a deep pan pizza video. Thanks!
Believe or not, Little Ceasers was first time I had this pizza. Their version is amazing and this is from someone who is a pizza fanatic from New York City!
If I were to put this on my grill with its pizza stone, I can get the heat up to 700 Degrees. How long would I need to cook it at that temp? Putting the recipe into a dough calculator, massaging the percentages so I can get the numbers to match up very close to the recipe here and rescale it for my slightly smaller pan. 9x9 slope sided.
What’s your favorite style of pizza? My was this one here
Was? What is it now?
WE love this chanal thank you for all what you presenting
Thanks for awsame video I love making pizza. You taught me how to do it
Neapolitan!
LECZO PIZZA
I like how you appraise all styles of pizza, not only Italian Napoletana. A lot of people I know mock other non-Italian styles of pizzas. You are inspiring.
Native Detroiter here…Not bad IMO. I grew up on the big 3, and I’m not talking about GM, Ford and Chrysler. I’m talking about Cloverleaf, Loui’s and Buddy’s. They all do things slightly different. For example Loui’s uses cheese cut in small cubes just like their antipasto salad. Cloverleaf par bakes their pie and originally put the pepperoni under the cheese, as a kid I remember asking for the pep’s on top. An honorable mention should be the Detroit Style Pizza Co. They add sauce after it comes out of the oven. The Villa in Eastpointe will always be special, they have a round deep dish. Another tip is to use brick cheese, we have loafs flown down for when we make DSP at home. Thankfully The Detroit Style Pizza Joint in Cape Coral opened up a few months ago so if I want a slice without cooking that’s where I go. The corners in Tampa does a good job too. I need to mention that Little Caesars, Pizza Hut and Jets are not Detroit Style at all! They are the McDonalds of pizza, clown food. Subscribed btw, I like thin pizza too.
I'm eating home made pizza watching this!!! This guy is the best!! A brilliant teacher!!!
Detroit style is the best pizza. Thank you for all your hard work
Made this pizza for my wife tonight for dinner she loved it...thanks Vito from Rio de Janeiro 🇧🇷.
Wow! This came out just perfect!
I’ve tried both the biga and poolish and for Detroit style the poolish was a winner. Topped with brick cheese from Wisconsin and homemade sausage- amazing! Thanks for the best pizza and best videos.
Thanks man! Will try it tonight!
A few nights ago, I cooked this along with a pair of Napoletana pizzas with this type of dough! The Detroit style pizza itself was incredibly filling, and, best of all, easy to prepare! Thank you so much for putting together this recipe, Vito!
Doing the same, I have a 270 g bowl made for My napolitan personal for my son, and I'm making an 11x14 tray of Detroit
I've learned so much from vito.
No secrets, great tips, DELICIOUS pizza. Thank you Maestro n Vincenzo!
My dough is currently upside down in my pan....gonna be a lovely pizza later tonight. @Vito you are the best!
The best Detroit pizza I have made ....And I have made 4 other popular recipes ...Great flavor...crunchy and chewy....Loved it
Well done Vito and Vincent! 👏
That’s awesome you kept your word! Both these guys are extremely helpful. Thank you!
👏🏼👏🏼👏🏼👏🏼
Detroit style is the best. Looking forward to your recipe. I use 300g water, 10g sea salt, 15g extra virgin olive oil and 400g flour. 24 hour proof for 14x10 inch pan. Works perfectly for me. Doesn't need kneading
What's that in American portions?
What? No yeast?
@@daviclar867 sorry, 8g active dry yeast too
@@daviclar867 google it
@@jameskrbell aah, pan size. Wondered that. But funny you mix metric with imperial.
You convinced me to make a Detroit pizza tomorrow. I need to make my poolish today. I'm looking forward to the brisket video!
I subscribed the second when the sausage hit the ground and Vito said " I don't care I'm gonna eat it anyway " LOL
This guy is the real deal!
Just one bite please has an excellent, excellent way of making this Detroit style..flaky, fried cloud..even better frozen, then reheat in oven, it’s just fantastic. I do t use a deep dish, I assemble with parchment and olive oil on parchment, let rise extended 2-3 hours, it’s so, so light..
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️👍
Wow, made it and it is soooo gooood!!! Thank you Vito!🙏
Good Job you Guys are a Great Team
Thanks Vito. Making pizza at home is so much better. Only thing now frozen pizza or take out pizza bread seems so lacking now.
Great job again guys..love it..
Nice Vincent and Vito!
Did you use Tipo "00" flour or bread flour ? Many other recipes I found online use bread flour.
Maestro you are awesome. Thanks for no secrets.
Omg that’s so great you two together today
Thank you! 🙏🏽
What type of yeast are we using for the poolish? ADY, IDY? Thanks!
wow yummy pizza 🍕😋 thank you for sharing make a pizza i always watching you sir.
god bless you🙏
Just made this recipe turned out great 👍 the dough was perfect
Hi please can u tell me if u used all purpose flour or other?
Just the day before yesterday cooked Detroit ( using Biga method )following your recipe : AMAZING from the first attempt.
Vito , thank You for sharing your passion. Would be great to see more videos on pizza toppings and what can make a good pizza beside from the dough.
This sponge crust looks like Pizza Hut style dough, while not my favorite, definitely gonna give it a try. Awesome to see it’s basically the same with less flour and more resting time.
Taste nothing like pizza hut though. But less dough and more resting would work beautifully too.
It shouldn't be spongy like in this video. This is a disgrace to detroit pizza lol
@@johnadamczyk6213 I see you always have something negative to say. Please show us how it's all supposed to be done since you have all the answers. Lol. Ill wait for your video. 🤙🏽
@@vincentramosiii1431 John seems to think pizza is science, apparently. I made my poolish last night for this pizza on my pellet smoker tonight. I'll have to add mushrooms and a few veggies to keep my wife happy.
@@xmas4203 let's leave John to himself. I have no time for negative people. John who?
Daaaamn! I did like that video, I didn't remember the challenge haha. NICE TO SEE YOU BOTH! Great vid! 😎
What temperature water do I need to use for the poolish? Thanks kindly! All your videos have been fantastic.
Room temperature
Finally had a chance to make this. Awesome!
Thank you Vito for that video, always very good. Saluti dalla Svizzera
Maestro,
I'm here in Germany and we mostly bake witch electricity. Got a brand new oven and was wondering how to set temperatur and mode? Guess 220 degree Celsius on pizza mode. What about time? bout 20 minutes?
WOW THAT WAS AN AWESOME PIZZA AND THANKS FOR ANOTHER GREAT VIDEO VITO.
Vito you're already my reference to Detroit style pizza, learned everything from your previous videos and the results were outstanding. I'm certain this one will be AMAZING too !
Please don't use him as a reference to detroit style pizza. This is not good, he uses way too much dough for the size of pan and it ends up way too thick.
@@johnadamczyk6213 It's not science, relax bud.
@@johnadamczyk6213 so...use less dough?
@@Jizzaprove yes 525-550g dough for a 10x14 pan
Great video Vito, keep the good work!
It is like a lasagna pizza for the thickness. Love it
I also have one Z Grills pellet grill. It works perfectly
Grande Vito!
Like it. I'm making this pizza next time. Pizza, all I need. 😀
Hi friend that looks delicious 👏🌺🌟👌
Deve estar uma delícia !!! Parabéns!!!! Deu vontade de comer. Amo pizza. Adoro as tuas pizzas.
Hey chef, what about a video on white pizza? Special sauces go at the bottom, interesting toppings etc. Love your channel :)
That is like an American focaccia more than a pizza.
That smoked brisket on a juicy pizza...yum!
Growing up in the suburbs north of Detroit , Dominick's had some of the best Detroit style pizza
Dios mío!!! Que pizza!!!
Love you @vitoiacopelli always innovating
This looks like the healthy variation of it.
This looks so good. Can I halve all the measurements for a smaller pan? Thank you
I need to try this in my round Cake baking pan
Good morning ! Please guide me for how long to keep the poolish nd at room temp or in the refrigerator.
Regards
Love the swasage and the swauce 😂
Nothing better than a Detroit style Pizza
Born and raised
why are you still living in Detroit? that place is a wreck and disgusting
@@lordjaashin calm down
Bravo! Vincent, if I eat those pizzas, do you promise I’ll grow up to look just like you!!!!!!!
Haha..no.. you need to eat Carne Asada burritos 🌯 to look like me. 😁
I’ll do it brother!!! Keep posting Maestro V.
Soft and craunchy
Once you make poolish, should you refrigerate for 24 hours or leave at room temp?
Can you please tell what type of flour you used. Also what is the reason for the poolish being such a high percentage of the dough, thanks.
The great thing about this type of pizza is how forgiving and easy it is to recreate at home.
Super easy to do. No stretching, no launching.. just baking!!
Amazing pizza. 😄👍
Love Detroit style pizza!
What type of yeast do you use in the recipe? Also is 00 flour okay?
If I bake this style pizza in my home oven, do I use the same temperature (. 450 F) on top of my stone?
So glad you made this one! Did the brisket video happen? I’m about to go looking for it 😂
Parabéns meu amigo Deus abençoe
Big Tnks! from Rus pizzalovers
how close this recipe is for commercial use?I mean timings of mix and fermentation and bake is working for a pizzeria place or is only for home use?
It’s good for home and for business
Great job Vito and Vincent!
Making this on Friday for my family. I can’t wait!
How did it come out?
@@vincentramosiii1431 AMAZING bro. Only thing I will do differently next time is maybe heat a pizza stone while the oven is cooling the pizza, then place the pizza on the stone for a little bit after to crisp up the bottom. But that could just be me wanting to tinker a little bit, it was a fantastic pizza. I made it for my family and put it out while I made a new Neapolitan’s and it was gone in about 5 minutes.
While the oven is cooking** the pizza.
@@bobby_4747 yep.. I use a pizza steel. Properly pre heated it cooks the bottom perfectly during the cook.
@@vincentramosiii1431 you guys even mentioned “it was the secret” on the video.
I should known! Lol
What type of flour do you use for Detroit style pizza, 00 or bread flour
You guys did an excellent job congratulations! and thanks for the recipe 😉
Vito you are the man! That pizza is amazing can’t wait to see you make that brisket!!
Which typ flour is the best for the prepare?
Greetings from Frankfurt (Germany)
I've been looking for a Maltese 'maxims style' pizza recipe for ages. This seems to be very close. Maybe Vito it's a good idea for you Malta is close to Italy 😊
this pizza looks really amazing and good
Hey Vito, love the channel. Can you use this recipe for deep pan pizza? Pizza Hut closed in my area & l miss it’s deep pan pizza. It would be great if you could make a deep pan pizza video. Thanks!
i think the recepie needs a little bit more olive oil
Lol
😂
Like watching money fall out of my wallet lol
How many grams should the dough ball weigh for Detroit Style?
No detroit doesn't do alavoil detroit does butter.
Bondziorno maestro can't wait so much
Looks great!!!
Awesome!!!
Great job. You should do more collaborations 👌 bellissimo
Bella sta focaccia
Great Video! Is this recipe made with tipo 00 flour or different?
Love the video. Where’s the English version to the recipe?
It's in the description
He covered the subject before. I wonder how this will be different. I’m looking forward to this.
Ho you’ll see this
Great to see you guys again! Vito, you should make Ramos a regular guest. Awesome job as usual, Gotta love the poolish, it makes it so much easier.
Thank you Terry
Hey Vito, did you use instant yeast or regular for poolish?
Any idea which, annoying
Can this be baked in a regular oven?
Believe or not, Little Ceasers was first time I had this pizza. Their version is amazing and this is from someone who is a pizza fanatic from New York City!
Can you use Biga dough for Detroit pizza
Love DSP. Nice video Vito and Vincent. Can we get a new Bari style pizza, by candlelight??!!!
If I were to put this on my grill with its pizza stone, I can get the heat up to 700 Degrees. How long would I need to cook it at that temp? Putting the recipe into a dough calculator, massaging the percentages so I can get the numbers to match up very close to the recipe here and rescale it for my slightly smaller pan. 9x9 slope sided.
Really great video! I can't believe it
took me this long to find it. Too bad you didn't hot 5k likes.
👍
detroit style is best when you cook it twice: once with cheese on top and second time with sauce and toppings on top
Everyone loves the corner piece
Was that 5g of fresh yeast or dry yeast in the poolish?
Active Dry Yeast
Dry yeasty
Can I use fresh test instead?
simpatico video😁
Hi Vito what type of flour is this. Does all purpose work ?
This is 00. All purpose will work, especially if you do the poolish method
@@vincentramosiii1431 thank you :)