Detroit-Style Pizza – Food Wishes

Detroit-Style Pizza – Food Wishes

hello this is chef john from food wishes
comm with detroit style pizza that’s right the next time you hear two people
arguing about whether Chicago or New York Pizza is the best style you should
probably interrupt them and tell them they’re both wrong America’s best pizza
in fact could be detroit style which is what i’m going to be attempting to show
you how to make in this video although please keep in mind i’m relatively new
to the detroit pizza party but i think i have a pretty good grasp on the key
elements and of course once this goes live our friends from detroit can kind
of fill in the blanks so with that let’s go ahead and get started with our dough
and as usual that’s gonna start with some warm water as well as a packet of
yeast and a teaspoon of sugar and by the way if you found that packaged yeast in
the back of the cupboard like I did and it looks all weird and chunky and you’re
not sure if it’s still good what we can do is give it a stir and then wait like
15 minutes to see if it foams up which means it’s still good and if the yeast
is still alive it’s gonna look something like this so yes we have proof of life
and once we’ve determined our yeast is alive we can go ahead and add the rest
of our classic pizza dough ingredients which will include some olive oil as
well as some salt and some bread flour and yes of course this will work with
all-purpose but bread flour has more gluten and works a little better for
this pizza crust and once that’s all in there we’ll go ahead and knead this with
our dough hook of course scraping down the sides once or twice if you have to I
didn’t film that part but anyway we’ll go ahead and need that for a few minutes
or for however long it takes to form a very smooth very soft fairly elastic
fairly sticky dough and if everything goes according to plan it should look
something like this so that was looking and feeling just about perfect and once
that’s how we can move on to our very specific very specialized Detroit pizza
pan which in case you’re keeping score at home is 10 by 14 inches and what
we’re gonna do is drizzle in some olive oil and then spread it around with our
fingers not just to distribute it but also because we want our fingers covered
with olive oil when we transfer our dough in and the reason is we’re
actually going to let our dill rise right in the pan we’re gonna bake it so
we’ll go ahead and place our dough in the center and then using our freshly
olive oil fingers we will kind of pull and stretch that
dough out into a rough rectangular shape all right just get it close and we
absolutely do not have to go all the way to the edges oh and in case you’re
wondering yes you can still do this without this pan and I’ll give you two
great alternatives in the blog post but if you do end up liking this you will
probably want to order one of these since it really does such a magnificent
job and by the way is just a great all-purpose roasting pan but anyway like
I said we’ll go ahead and stretch our dough out a little bit and then simply
cover that and let it sit for about an hour to an hour and a half or until it
doubles in size and while we’re waiting for that let’s go ahead and talk pizza
sauce and apparently what turns any regular pizza sauce into a detroit pizza
sauce is not the tomato sauce or the trishal dry oregano and chili flakes
it’s actually the addition of garlic powder or I guess granulated garlic and
my sources in Detroit tell me this is one of the major things that gives the
pizza its signature flavor so even if you’re using fresh garlic like I did
we’re gonna want to fortify it by stirring in some garlic powder and then
once this is all together what we’ll do is let that simmer on medium low for at
least 15 minutes and yes of course you can let that simmer longer but we do
want to let it bubble at least 15 minutes to fully hydrate our oregano and
garlic at which point we’ll simply set that
aside until needed and move on to the other things we can prep while our dough
is rising and that would be possibly slicing some pepperoni and grating or
dicing in my case some cheese and for this I’m going to be using a combination
of two parts Monterey Jack with one part mild cheddar and you could grate this if
you want but I’m gonna go ahead and slice it into strips and then cut across
into small cubes cuz it’s gonna melt a little more slowly when we put it in the
hot oven and give our crust a little head start before it gets soaked with
rendered cheese fat and by the way the traditional cheese for this pizza is
called brick cheese which is really hard to find at least in San Francisco or if
you’re in the Midwest probably not a big deal but out here we’re forced to
simulate the texture and taste of brick cheese
by using this combination and of course if you are using two different cheeses
like I am once dice you’re gonna want to give them a little toss and obviously if
one of the cubes falls off the cutting board when you’re done you have to eat
it for good luck and then once our sauce is made and our toppings are prepped
we’ll go back and check our dough which as you can see is now doubled in size
and once that happens we’ll take our finger tips which we probably want to
rub with a little bit of olive oil from the pan and we’re gonna perform what
they call in Motown the old deflation rectangle ation all right so what we’re
doing simultaneously is basically pressing out all the air while
stretching and pushing this into a perfect rectangular shape that goes all
the way to the edges of the pan and because pizza dough especially ones made
with bread flour very elastic it’s not a bad idea to sort of stretch it up the
sides like a half-inch or so since it will kind of pullback and then what
we’ll do once our dough has been fully deflated and rectangle ated is go ahead
and place on whatever toppings we’re gonna use in my case some sliced
pepperoni which as you could probably see I did not slice myself and while
incredibly delicious it was unfortunately a little too thin and I
will explain what I mean by that in a little while and yes of course feel free
to add whatever toppings you want I mean you were after all the aretha of your
detroit style pizza so go ahead and add whatever you think will make your pizza
more soulful but no matter what you use just make sure you put it down first on
the dough and then top that with the cheese so we’ll go ahead and scatter our
cubes over and while doing that one of the most important things to remember is
we have to have cheese anywhere the dough meets the side of the pan okay so
as usual we do want to scatter this over as evenly as possible but we want to pay
particular attention to the edges okay so like I said wherever we have pizza
dough medium metal we want to make sure that is totally covered with cheese
because what happens when this goes in the oven is that cheese is gonna melt
and butter fats gonna render out and basically that’s gonna fry the edge of
our pizza crust creating the most incredible textured flavor to crust off’
occation then maybe you’ve ever experienced which by the way is one of
the big advantages to this specialized pan are you try this in a regular sheet
pan you might just have an oven fire on your hands but anyway once our pizzas
been cheesed we’re gonna go ahead and ladle over our sauce and three very
distinctive strips because apparently that’s how they do it it buddies and
besides being pretty and giving us the perfect sauce – cheese – dough ratio it
will also show us where to cut these slices later so we’ll go ahead and apply
our sauce as shown at which point technically they should go in the oven
okay from what I’m hearing Detroit pizzas
only have the toppings under the cheese but since this is a pepperoni pizza
after all and the best part of pepperoni pizza are those crispy caramelized
pieces on top I decided to decorate mine by placing over a few more slices which
is why them being sliced so thin almost was a problem okay when you use this
such a hot oven we really do want to slice that a little thicker but having
said that it did work out barely but it did but anyway once I had this applied
this was finally ready to pop into the center of a very very hot 500 plus
degree oven or whatever your highest setting is for 15 minutes or so until
it’s somewhere between golden brown and golden black and be very careful as you
pull this out because your dough is literally gonna be frying in olive oil
pepperoni grease and rendered cheese fat but you’ll see in just a few seconds
that bubbling will stop and that fat will disappear somewhere nobody quite
knows where exactly and right here you can get a great look at that signature
crust and why we want to make sure we have cheese all along the edge and then
what we’ll do is let this cool for just about five minutes or so before very
very carefully using a spatula to slide it onto our cutting board and once we’ve
accomplished a successful dismount we can go ahead and slice this into nine
rectangular pieces using our strips of sauce as a guide and yes it should sound
and be very crisp and right about here I realize my pizza
was exactly three slices of pepperoni short since I could have had two on each
slice oh well I’ll do it that way next time that is what we refer to in the
business as the learning process but anyway I went ahead and sliced that up
and went in for closer examination and as you can see here not only are the
edges crusty but that bottom should be beautifully browned as well so it was
very very excited to take a bite and that my friends really was to die for
possibly literally if you eat this too often right just by being frightened fat
and very crispy that crust was beautifully light and airy and it had
just a wonderful ratio between the sauce and the cheese and the pepperoni so I
just absolutely loved how this came out and you usually hear this referred to as
a type of deep dish pizza but that is now what it reminded me of all right
your typical deep-dish pizza has a totally different texture than this okay
for me this was much more of a combination of like a really good for
kaca and like a charred thin crust pizza that
would come out of a really hot wood-burning oven and even though I
don’t know much about Detroit Pizza I did instinctively know to eat towards
the corner so that is the last part weed since it’s pretty obvious that’s the
money bite but anyway that’s it my take on Detroit style pizza I’ve never
actually been to Detroit but after doing this video I feel like getting on a
plane and flying there so I can thank them personally and maybe probably pick
up a few tips but in the meantime I really do hope you give this a try soon
so head over to food wishes comm for all the ingredient amounts of more info as
usual and as always enjoy you you


100 thoughts on “Detroit-Style Pizza – Food Wishes”

  • trigger happy124 says:

    Not all Detroit style pizza has the toppings under the cheese. Cloverleaf puts cheese then pepperoni and then laddles sauce on the pepperoni. It is delicious either way

  • New York: "We have thin crust!"
    Chicago: "We have thick crust!"
    Detroit: "We have crust deep fried in olive oil, pepperoni grease, and rendered cheese fat"

  • I'm from detroit, and I literally didn't realize that other places didn't have this kind of pizza until like a few months ago lol

  • Detroit style pizza doe is a lot like fry bread. However, fry bread, as the name implies, is fried or even deep fried in oil (or lard), kinda like a griddle cake or crumpet. It's a kind of flat bread that is traditionally served either with huckleberry jam or with a mountain of chili, cheese, iceberg lettuce, and sour cream on top. It's known as either an indian taco, navajo taco, fry bread taco, and so on. Don't ask why natives call it a taco (I never asked an elder… they would probably tell me a load of BS just for kicks anyway), especially considering we eat it like a pizza.

  • "Our friends from Detroit can kind of fill in the blanks."

    This just in: our friends from Detroit don't use blanks. Just so you know.

  • Scott Halloween says:

    This is also the little Cesar’s pizza recipe , but you have to slice the pepperoni into essentially, stickers or photographs of food.

  • Larry Eisenberg says:

    "because that's how they do it at Buddy's"!
    YES. I lived 3 miles from Buddy's on NW Highway and ate this every Fri night!
    Looks authentic to me…

  • I ran the busiest pizzeria in town, for about 7 years, in a little town about 20 minutes south of Detroit. Never heard of brickcheese until today…..we always use a mixture of 3 parts mozz, 2 parts prov, and 1 part munster. Would like to try this "brickcheese" though.

  • Love From Above says:

    If you dip the pepperoni in water prior to topping the pizza, they won’t burn like that. You’ll just get that nice crispy edge.

  • New York: We have the best pizza!!
    Chicago: No WE have the best pizza!!
    Naples, Italy: *silently shake heads in utter contempt*

  • Blasphemy I know but I have a suggestion. Change the pepperoni to bacon, add mushrooms and pour beaten eggs over everything. Breakfast Pizza!

  • patrick altomari says:

    Softened water is huge in it all… The jets pizza in minnesota sucks compared to the ones in st clair shores Or around detroit

  • Any time chef john says something is delicious, i believe him. And while this might be tasty, the best pizza style is most definitely New York. I remember my grandpa driving me down to Dinapoli's and sending me in with a few bucks to get a pie. Carrying that hot box of goodness, bigger than me, and putting it in the backseat of the oldsmobile…the smell on the way home was unbearably delicious. Big triangles of pure heaven, bigger than my head, but not my appetite.

  • Hahaha "And that my friends really was to die for possibly literally if you eat this to often" hahaha love the vids chef John

  • Shavin McCrotch says:

    I learned a great trick from an old Italian lady- schmear the pan with the old white Crisco instead of liquid oil. When you stretch out the dough, it doesn’t pull back. It stays right where you pulled it and dropped it.
    Hard to explain. Just try it. It’s SO much easier!

  • Shavin McCrotch says:

    7:55 Oh yeah. That’s Detroit pizza right there!!! 😍
    (For Detroit’s Buscemi’s style, add a little wine to the sauce! OMG🥰)

  • Bianca Lawrence says:

    Why call this "Detroit style"? It's just ordinary pizza with a thicker crust, which is actually eaten all over the world. I have never heard of Cape Town style pizza or Hong Kong style pizza. Why Americanise everything? Try to be a bit more cosmopolitan!

  • Daniel Pushman says:

    Detroiters were pretty quiet about the pizza that became theirs. They kept mum while Chicago and New York battle it out in pizza wars. We ate our square pizza in peace.
    Nothing like it after a night on the town.

  • In Detroit visit Shield's and Buddy's. I wonder if the old men still play bocce ball and drink anisette outside Buddy's.

  • Man in Tidy Whities says:

    It would take a Human Revolution to make Detroit style pizza the standard, but it would definitely make Mankind Divided

  • Michael Anderson says:

    You just had to say Buddy's, didn't you? Detroit expat here and now I'm craaaaving. Love that place. Little caesers does a relatively passable square deep dish to hold me over, but it's obviously not the same.

    Sidenote, it's totally okay to put toppings on top. Another favored local chain uses a three ingredient dough, of self rising flour, sour creme, and seasonings. This is your world, though. There are no mistakes, only happy accidents.

  • Rusty Shackleford says:

    I've had all 3 and Detroit comes in 3rd. They all are good but new York is the best. It all comes down to your taste

  • OK your killing me here. I"ll cut to the chase. Never have I done this before and this is my third try.Ha! As far as American. Style pizza, the one I grew up with was loaded with cheese, pepperoni, and grease and the spot was Vinces.OMG. and if you say you had better, your lying.Well, done. Take care. Aloooha

  • Food Wishes IQ test: A 500 – 550 degree oven, or whatever is you highest setting.
    Sub 70 score if you placed it in the oven and set it to "self clean."

  • I splurged and bought a pan – definitely worth it!! If you are ever in Ontario, Canada you can pick up Brick cheese at most grocery chains. I have seen it for years but never tried it until making this pizza. Our family has debates over which is the best homemade pizza – thin crust on the Big Green Egg, Chicago-style in the skillet or Detroit-style. They are each very different and equally awesome. Thanks Chef John for all your awesome recipes and videos.

  • How about Bar Pizza or Greek Pizza? Both are from New England. Both are cooked in a round pan. Bar pizza has a thin crispy cracker-like crust. Greek pizza has a thicker chewier crust. Bar pizza named for being made in bars. Greek pizza named for being made in pizzerias owned by Greeks. Both are very tasty. My favorite topping is linguica.

  • No you DONT put the TOPPINGS <—- its in the fucking name under the cheese. I have been making "Detroit" style pizza for over 15 years and grew up in Michigan. You can do whatever you want with your pizza but dont call it Detroit style and then put the toppings under the cheese.

  • NaughtyPuppet Show says:

    Buddies Pizza is AWESOME! My city finally got one this spring. My boss got some pizzas for us a few months ago, I've gotta get there soon.

  • Other than the downtown area, Detroit is a shithole city. Don't bother visiting unless you're intrested in urban exploring and seeing entire blocks of neighborhoods filled with empty crack houses and open fields of tall grasses.

  • I'm from southwest Michigan originally, and love this type of pizza. But, despite the fact that one local pizza chain basically makes this type of pizza, and Hungry Howies offers a version of it on their menu as "deep dish" (which would make my neighbors here in Chicago cringe if they even had one here lol), multiple friends and family I've talked about this with have never heard of it, and it's very hard to find brick cheese in stores. I always used a combination of sharp cheddar and muenster

  • Adventure Roads Motorcycle Magazine says:

    Thank God you had the sense to add pepperoni to the top….I was starting to lose my mind over them being under the cheese

  • Eric Christian says:

    Okay… So I see something problematic with misconceptions regarding what exactly Chicago Style Pizza is…

    Well it's a few things;

    For tourists- Pan and Deep Dish, two variations of the cheese on the bottom, then suasage, then sauce "pizza" cake/pie/casserole thing we are known for so infamously. It's great!

    However, what do most Chicagoans eat on a regular basis?

    Chicago Pub Pizza. It's medium thin crust, with a borderline crunchy but not stiff crust, very low sauce ratio, and a specific blend of cheese, seasoning, and type of pepperoni. I'm not sure why but even the crust (dough) had a distinct taste. In the northern suburbs and the North side of Chicago you can frequently see the REALLY old school practice of squirtin' a little dab uh malt vinegar on a slice and then devouring. THATS True Chicago style. OH and ALWAYS with an Old Style or a Corona. (Or a shot of Malört if that's the type of thing that tickle your fancy)

    And NO, Saint Louis is a third world backwater and it's claims to Pub Style Pizza (e.g., Chicago Style, and there is even confusion as to the name; Deep Dish traditionally was NOT "Chicago Style," though it was a deeply Chicago local specialty) are a total lie.

  • wanderingbufoon says:

    The lack of bloodbath when it came to you picking the corner slice ruined it for me. These corners are sacred and only those who are worthy can eat them.

  • First let me say that your Detroit style pizza looked great.

    Also, I'm commenting over a year late, so please forgive me if this has already been addressed…

    No disrespect toward New York style, Chicago style or Detroit style, but you made no mention of New Haven style, St. Louis style nor California style pizzas.

    I'd like to see you make each one, though to be fair, California style is basically just a a Neapolitan style pizza with "non-traditional" toppings, so that one may be less interesting for you.

  • That much yeast and adding sugar assures a very yeasty crust flavor. It would be a much better crust if you cut the yeast by 70%, eliminate the sugar and go with a 72 hour ferment, guaranteed!

  • I fixed this after I watched this and it was simply amazing. I used your tomato sauce recipe with garlic powder instead of your pizza sauce recipe and I will be cooking that pizza anytime I get the urge for pizza, It's that good! Thanks for sharing that buddy! By the way, I bought that pizza pan from Amazon and it was not expensive at all.

  • Your fake accent doesn't bode well in Detroit. Please talk with your normal voice you were born with. Unless your a game show host.

  • Nailed it! I was surprised to see the pepperoni on top of the pizza and thought, “ no, that’s not right”. I was relieved to see later in the video that you did put it on first. If you really want the “Detroit style flavor” and can’t find brick cheese near you, it really is worth ordering it on line. The cheese has a distinctive flavor I haven’t found anywhere else. While you are ordering the cheese, be sure to order the pizza pan too. It’s worth it. I’ve been eating Buddy’s pizza (the original Detroit style pizza) for 45 years now and have never been disappointed.

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