Featured Detroit-style with homemade pepperoni

[LoydB]

This was my first attempt at Detroit-style, based on a Serious Eats recipe. The dough used Barton Springs Mill Butler's Gold 00 flour. My local grocery has legit Wisconsin Brick Cheese. I made the pepperoni myself. The sauce is a 50% reduction of a no-cook sauce I made last week. This pan won't fit in the Chefman, so it was done in my home oven @ 550F. One trick I came across in my exhaustive (read, late night insomnia with a bottle of sake) research was adding the edge cheese only after the cook was halfway through. So at the seven minute mark, I pulled the pan, added the edge cheese, and then cooked for what ended up being another 8 minutes.

It came out fantastic. We are normally all about thin and crispy tavern style, but this will go into the rotation.

 

[kilo charlie]

That pizza looks amazing!

 

[chopsaw]

Looks good . I've done 2 over the last couple of years , and It's become a favorite .
I bought some Brick when I was in Wisconsin last June . Good stuff .

Nice work .

 

[Astralogics]

Looks great! Been some time since we've had some, but always love a nice Detroit-style.

 

[JLeonard]

Great looking pie! I'd tear it up.

jim

 

[BrianGSDTexoma]

Heck Yeah. Great looking pie. I need to do another Detroit.

 

[jcam222]

Detroit style pizza is the best of all in my book and yours looks great. There is a place near the GM Tech center in Michigan I used to order it from. Made a habit of overnights there just for the pizza lol.

 

[JLinza]

Wowzaa, that looks great. Sounds like the ingredients were top shelf too... I'll bet that was darn good. Nicely done

 

[Brokenhandle]

That looks delicious! Need to try this sometime!

Ryan

 

[LoydB]

That pizza looks amazing!

Thank you!

Looks good . I've done 2 over the last couple of years , and It's become a favorite .
I bought some Brick when I was in Wisconsin last June . Good stuff .

Thanks! We had always just lumped it in with deep dish, which we almost never like. After tasting a couple of good ones here, I had to try it. We will for sure have it again.

Looks great! Been some time since we've had some, but always love a nice Detroit-style.

Thank you.

Great looking pie! I'd tear it up.

Thanks. It will be finished off at lunch today.

Heck Yeah. Great looking pie. I need to do another Detroit.

Thanks. Post pics!

Detroit style pizza is the best of all in my book and yours looks great. There is a place near the GM Tech center in Michigan I used to order it from. Made a habit of overnights there just for the pizza lol.

Thank you. We are still on team thin & crisp, but this will get made way more frequently than I previously anticipated.

Wowzaa, that looks great. Sounds like the ingredients were top shelf too... I'll bet that was darn good. Nicely done

Thanks!

That looks delicious! Need to try this sometime!

Thank you, it is. It is way easier than other styles, just because there's no chance of launch failure from the peel...

 

[Bumppo]

That looks amazing! My wife is from the Detroit area, so its a regular request in my house.

I use the recipe from King Arthur four to the tee, and it comes out perfect every time.

 

[LoydB]

That looks amazing! My wife is from the Detroit area, so its a regular request in my house.

I use the recipe from King Arthur four to the tee, and it comes out perfect every time.

Thanks! I pretty much followed this one. https://www.seriouseats.com/detroit-style-pizza-recipe

I shredded the cheese rather than cubed it, and did the thing with reserving the edge cheese until halfway done, but otherwise followed it.

 

[DRKsmoking]

Nice looking pizza, will have to look this up.
I love pizza, and will try all that I find. So Detroit is new to me so far.

I am a raised dough preference first off. But will try them all.

I am surprised that you do not make this cheese yourself. Is Brick cheese a form of Mozza?

David

 

[LoydB]

I am surprised that you do not make this cheese yourself. Is Brick cheese a form of Mozza?

I didn’t know that style of cheese existed until I started looking at pizza recipes.

I have found a good recipe, it just takes three months….

It tastes like a sweet tangy cheddar with the texture of a medium firm mozzarella.

 

[Ishi]

Like it a lot! Nice pie

 

[LoydB]

Like it a lot! Nice pie

Thanks!

 

[forktender]

Pizza looks great!!!

Is That a Lloyd's pan, going by your name, are you THE Lloyd Pan guy?
They are great pizza pans.

 

[DRKsmoking]

I didn’t know that style of cheese existed until I started looking at pizza recipes.

I have found a good recipe, it just takes three months….

It tastes like a sweet tangy cheddar with the texture of a medium firm mozzarella.

Sounds good to me , I will have to see if I can find that around here, But for me , Mozza is my pizza cheese.

David

 

[LoydB]

Sounds good to me , I will have to see if I can find that around here, But for me , Mozza is my pizza cheese.

David

The substitute I see recommended most is a mix of mozz and white cheddar.

 

[DRKsmoking]

The substitute I see recommended most is a mix of mozz and white cheddar.

So you have used the Brick cheese, is it a pully stretchy type when melted say on a pizza or lasagna ? Because that is what I enjoy.

David