Detroit Style is the best. Chewy, rich crust with the right amount of thickness, cheesy goodness edge to edge with lots of malliard flavors, just the right amount of sauce. I suggest you follow the recipe from food science king Kenji Lopez-Alt or Ethan Chlebowski's modified version (what I use except I add more cheese). But beware, you will start making this pizza at home all the time and your house will smell of yeasty bread constantly!
Thanks! Hmm, now I gotta start planning when I can do this.. I don't think I've ever pushed my oven to 550F, I hope that's not a problem 🤔 I guess it shouldn't be.
I think I run at 450F usually; my oven isn’t great either. Still plenty of heat to melt and caramelize the cheese and toppings. The crust just won’t be as crispy on the bottom. Highly recommend the Detroit style pizza pan if you end liking the first batch of pizzas. Another note: if you can’t find brick cheese, a mix of mozzarella and Monterrey Jack does well too.
I think it was a Sicilian family that developed the Detroit style recipe. Probably borrowed all those wonderful flavors from their Italian roots and experimented by baking it in a steel automotive parts tray.
Detroit Style is the best. Chewy, rich crust with the right amount of thickness, cheesy goodness edge to edge with lots of malliard flavors, just the right amount of sauce. I suggest you follow the recipe from food science king Kenji Lopez-Alt or Ethan Chlebowski's modified version (what I use except I add more cheese). But beware, you will start making this pizza at home all the time and your house will smell of yeasty bread constantly!
https://www.seriouseats.com/detroit-style-pizza-recipe
https://www.ethanchlebowski.com/cooking-techniques-recipes/my-favorite-pizza-style-detroit
Thanks! Hmm, now I gotta start planning when I can do this.. I don't think I've ever pushed my oven to 550F, I hope that's not a problem 🤔 I guess it shouldn't be.
I think I run at 450F usually; my oven isn’t great either. Still plenty of heat to melt and caramelize the cheese and toppings. The crust just won’t be as crispy on the bottom. Highly recommend the Detroit style pizza pan if you end liking the first batch of pizzas. Another note: if you can’t find brick cheese, a mix of mozzarella and Monterrey Jack does well too.
Thanks for the help, Jake! I'm hungry now
Detroit style looks strikingly similar to grandmas Sicilian style in ny. No idea who's first. Heavy on olive oil, basil, tomatoes, garlic
I think it was a Sicilian family that developed the Detroit style recipe. Probably borrowed all those wonderful flavors from their Italian roots and experimented by baking it in a steel automotive parts tray.
Detroit pizza surely is just rebranded Pizza al taglio from Rome.
Motor Town Pizza in St. Louis! I think you can get their frozen pizza shipped
If you are in SoCal check out Lunita’s Pizza 😙🤌
I'm on the other side of the continent, but if I'm ever there, noted!
That pizza looks so good!! 🍕🍕🍕 [I am so easily distracted with food!]
It's the crispy cheese all the way to the sides that sealed the deal for me 🤤
Oh... yessss the cheese... You are fanning my pizza distraction. 🍕😜
😈
Here's a recipe shared by Modest Proposal on Twitter if you want to try it at home:
https://www.seriouseats.com/detroit-style-pizza-recipe
This is always one of my favorite reads. Thank you!
Thanks for reading, Chris, I appreciate the kind words! 💚 🥃