Extra Crispy Detroit Style Pan Pizza Recipe

Hello, what's happening today? I'm going to show you how to make what I think is a near-perfect Detroit-

style

skillet

pizza

. I will call this

recipe

br's ultimate dspp 2.0 for this second version of the

recipe

. I wanted better textures on both the soft and hard and I wanted more flavor overall, especially from the dough, to do this well. I even went so far as to book a day trip to Michigan to eat this

style

of

pizza

at its birthplace, Buddy's Pizza in East Detroit, eating that pizza was a complete reset on what I thought dspp might be and inspired me to use a pretty wild technique that I think improves the texture of the original quite a bit.

To start, I will take a medium bowl and combine 250g of water. 3 G instant yeast and 9 G salt, then 365 G bread flour. Then I'll take a sturdy spoon and jump into the bowl and stir everything to combine and once this dough has started to clump together into a solid dough like this, switch from a spoon to a soaked hand, now the hand goes in and I'll squeeze to continue the mix, but also to smooth out any thick chunks that may have formed during the spooning portion and after 1 to 2 minutes of mixing this by hand. You can see that this dough is still a hairy mess that doesn't look much like pizza dough, but give it time, it will look beautiful very soon, of course, if you don't want to go the handmade route here you could use a stand .

Use a mixer instead, the process is super simple, just combine everything in the bowl and mix on medium high speed for 7 to 8 minutes, although even after all that time this dough still won't form a strong ball like yours. If we are used to it, it will be quite sticky because it contains a lot of water. The point is, whether you mix by hand or by foot, both doses will be sticky and both will have the same result when it comes to the pizza. now once this mixture is complete I will cover the bowl and ferment it for 30 minutes. 30 minutes later, it's time to turn this hairy, sticky mess into a respectable dough, of course we'll need to use a strengthening fold to do it. that, so I'm going to grab the dough, pull it out as much as it will let me, and then fold it back.

I'll repeat that stretch and bend it four or five more times around the bowl. then to further strengthen this dough I'm going to round it from 10:00 to 2:00 so while I'm doing this I make sure to put the new tension that I'm creating underneath so that it stays inside the dough. and there we go significantly stronger and tense. I will ferment this for 30 more minutes with the lid on and then repeat the exact same process as before. I'll scoop out the dough as much as I can and then fold it again four to five times I'll follow that with a round and fold to create a tight, neat ball of dough.

Now after the second fold the lid goes back on and I will set a timer for 1 hour and check again 1 hour later or 2 hours later. our initial mix, I'll go back and check that the dough floats, it's gassy about twice and it's very strong now by the way, this is the hand mix version of this dough next to the stand mixer version, although they look basically the same. The hand-mixed version has a slightly more rustic look, but in my testing, pizzas baked from each of these doughs were indistinguishable from each other. Now this dough is theoretically usable right now, you can shape it and bake it into a pretty good pizza, that's what I did in my original recipe and I loved it, but instead I'm going to take this dough to my refrigerator to Ferment it overnight.

Cold fermentation gives the yeast more time to digest the carbohydrates in the dough, creating much more flavor, but it also makes for a dough that bakes darker and crispier. Oops, cut out my 1 hour pan pizza recipe for comparison, this dough only fermented for 1 hour instead of the 24 we're looking for and while it may get

crispy

, that freshness is fleeting, cold fermentation slowly improves. the gluten structure and produces a deeper crisp that stays

crispy

for much longer. That was something I noticed about Buddy's Pizza in Detroit. In fact, the pizza stayed remarkably crispy on the table almost the entire time we were there, I can't say for sure.

This is due to cold fermentation because they keep their recipe a secret, but at home I know that M ation cold fermentation is a great way to replicate this texture. The next day when I take it out of the refrigerator, I can see that it has almost doubled in size. and slowly fills even more with gas from here. I'll turn it over onto a flowered surface, then dust the top and then gently flatten it into a roughly square shape. From here I'm just going to take my dough scraper and then cut it out. in the middle, each dough should be in the ballpark of 310 G.

Next, I'll grab two well-oiled Lloyd brand Detroit Pizza pants. These pans are the gold standard for making Detroit pizza at home and I'll link them below if you're interested. A less good but still viable option if you are not purchasing these would be to use 8 x 8 brownie pans as they do not have the thermal conductivity that the Lloyd pans have and the bottoms will not be as crispy, but they will work in a pinch and , if you have them, you can use them now. I will simply place both portions of this dough in the Lloyd pans with lots of olive oil and then with my fingertips I will dimple the dough to roll it out in the I prefer this to directly pulling the dough to roll it out because pulling it out aggressively degasses it. and produces a denser and harder crumb.

Now, once they have dimples, I'll cover each one with a small tray and then transfer them to a warm platter. For me, that's an EV that was warmed up for about 2 minutes on its lowest setting and then turned off, this creates an environment of about 90°F, while testing allowed me to quickly thank the sponsor of this video, a Better Help Whether or not you have anxiety, depression, or just someone who is going through a difficult year, therapy can be a really powerful tool to help you change the way you approach your life. It's been a really positive thing for me, both as a young person and as an adult, and that's why I love talking about the best.

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Thank you. Better help now, let's make the pizza sauce for that in a 28 ounce Can of crushed tomatoes. I'll combine 50g tomato paste, 7g salt, 12g sugar, half a g oregano, half a g basil and then a strong pinch of chilli flakes. I'll put it in my immersion blender and whirl everything until smooth. Now once I've turned it, I'm going to take it to the stove and cook it to thicken it. To make this, I'll place it in a nonstick skillet over medium heat. I'll add in a long Ziggy of olive oil and then 10g of minced garlic.

I'll just skip and stir really quickly and then fry until the garlic is fragrant and starts to turn a touch of light brown like this from here. add my seasoned tomato puree, stir to combine, bring to a simmer and then cook for about 10 minutes or until reduced by half and after 10 minutes you can see this sauce is a little thicker and when I run my spatula through it. It leaves a fairly rigid trail, since this sauce will stay on top of the cheese, it must be that concentrated so that it is not thick and does not run over the edge of the pizza.

Now let's go back to the dough which has been fermenting for about 30 minutes at this point so I'm going to give it one more coupling so that it spreads to the edges of the mold just like before, I'm just going to do it with wet fingertips so that The dough doesn't stick to me like it should. Do it now. I'll cover this with the pans once more and set it aside on the counter for about 30 minutes, then preheat my oven to 500 F while it heats up. I'm going to prepare the second and only topping for this pizza, the cheese, of course, the signature cheese of the Detroit style is the Wisconsin brick cheese.

This cheese is quite difficult to describe in terms of flavor. It is like a saltier, more aged and original mozzarella. It's also drier than mozzarella, which usually means it browns nicely in the Bake is a useful feature when you're trying to get fried cheese edges now, like at Buddies and most Detroit-style pizzerias that use brick cheese. ground, meaning they start with chunks of cheese and grind it down to a pebbly, chunky texture like I will say that in my testing, this form factor browned too quickly in a home oven, these pizzas browned like that after just 8 minutes, which is not enough time to brown the bottom crust, so it delays the browning and gives you more baking time.

For that crust, I decided to go with the more traditional shredded cheese form factor. If you're wondering where the hell to get brick cheese, I bought mine at an Italian deli here in St Louis, but Amazon also carries it and I ordered a pound of To see if it was good, this cheese from the Internet has a little more moisture than the one I bought at the Italian deli, but it still has that salty brick cheese flavor. This will work totally fine if you can't find brick cheese. Although a block of full-fat mozzarella from the deli counter would also work great for going back into the dough, after about 1 hour of fermentation, these pizza doughs have filled their pans from edge to edge and have risen quite a bit, they are resting about 1 inch Now I will remove the bottom of the pan to turn them into pizzas.

I'll add about 125g of grated cheese, then I'll put in four medium tablespoons of my pizza sauce and spread it gently so that the sauce is localized in just four. Points like this create a lot of contrast in the final slice, like at Buddies, some bites will have a lot of sauce and some will have no sauce. Next I will load them into a preheated 500 F oven on a pizza griddle or St and bake them for 10-14 minutes, the steel under this pizza does an amazing job of transferring heat to the bottom crust, without it it is The bottom of the pizza will probably be a little less crispy than you're looking for and quite blonde, and after 12 minutes these pizzas look very, very good, they have risen quite a bit in the pan and the cheese around the edges is fried, crispy and golden.

Now I will take them out of the pan and place them on a rack to prepare for about 5 minutes, if you left them in the pan they would steam and lose their crispy texture. Now after 5 minutes this pizza looks great, it's well fried and quite crispy, in fact it's similar to the one we had at Buddies in terms of color and crispy texture, but I want a crispy crispy crust with a crunch that lasts the entire slice and this just isn't going to cut it, so the secret pro move here is to move this whole pizza back into the oven on the steel for 3 to 5 minutes.

We are going to make the fried cheese break up around the edges and bake the bottom of the pizza more deeply, making it even crispier and after about 4 minutes on the steel, this pizza will be ready for consumption. For your reference, you can see the standard baked pizza next to laugh one, you can see that those 4 minutes made it a little more crispy, guys, this pizza has so many kinds of textures at the same time, oh my goodness, it's crumbly, crispy, like bread, chewy but very soft, not hard. your mouth as Captain, it is simply pleasure until the end.

Oh, and if you want a quicker and easier skillet pizza than this Detroit version, here's a link to that one-hour cast iron pizza I mentioned earlier, see you there.