welcome friends welcome to another pizza of the week and this week we are making
Detroit deep-dish pizza a Motor City Classic so first into this
bowl is durum semolina that is a grittier kind of flour adds a really
nice texture and and a different flavor to the pizza dough next in is some yeast
and sugar and water and this water is about ninety degrees Fahrenheit so we
put this in and I'm gonna give this a stir to hydrate the flour mix in the
yeast and then we're gonna let this sit for five or ten minutes and let that
yeast bloom let it prove let it come to life we're looking for some foam on the
top just to make sure that everything is going the way it's supposed to now if
you are pizza purist if you've been upset with the other pizzas that I'm
making hold on to your hat because this one is going to blow you away we're
going to cook it in these parts bins these are blue steel Detroit City pizza
pans they started out as parts bins in the auto industry we're going to build
these pizzas upside down so the pepperoni goes on first then the cheese
then the sauce in some places they don't put the sauce on until after it comes
out of the oven this is an amazing interpretation of a pizza okay so we've
got foaming action the yeast is good now if you know that your yeast is good you
don't need to do this step it's not strictly necessary you could have just
added everything all at once next in is bread flour and this is just
plain bread flour not anything special no pizza flour no double-0
this is just regular bread flour so we put that in and some salt in as well and
I'm just going to give us a bit of a stir with spatula just to start and
moistening it up okay we get it to this point where it's this ragged-looking
ball of dough I'm gonna put a cover on it and I'm gonna leave it for 15 minutes
okay the time is up now the purpose of letting this rest is really just to make
sure that the our is fully hydrated which is going to
help in the kneading process so I'm gonna put this on to a stand mixer and
we're going to need it on medium for seven to eight minutes okay
the dough looks great now I'm gonna pull it out of the mixer here's the deal
just like our 72-hour pizza dough that we make for the other pizzas this would
be great if you put it in a bowl covered it and stuck it in the fridge for 12 to
24 hours you would really build a lot of flavor that way and you'd also get a
better texture but I don't have that luxury today I'm cooking this pizza
tonight so it's going to have to do with a couple of hours on the countertop so
I'm going to pull this out of the bowl I'm going to break it roughly into two
pieces and then I'm going to put each of those pieces in an oil bowl cover it and
leave it on the counter for three or four hours
now this dough is incredibly sticky so make sure you turn it to coat it fully
with the oil in the bowl okay it's all coming together the sauce is pretty much
done so I'm just gonna keep this at a low simmer just to keep it warm I've got
a really good rise from the dough now we move on to shaping it into the pans now
these as I said are blue steel pans made in Detroit they are the kind of standard
Detroit deep-dish pizza tin and just like a cast-iron pan
they have been seasoned to try to make them no stick and the more you use them
the more no stick they will become these haven't been used very often they still
might stick a little bit but every time you make a pizza with these you're going
to use quite a bit of oil generously coat them with oil and you want a
neutral flavored oil you don't want to use olive oil today I'm using canola but
you could use grapeseed you could use probably avocado something with a high
smoke point that doesn't add any flavor and so you just want to rub the oil into
the pan get it coated everywhere and if you think you've used too much oil
you've probably used the right amount okay now leave the oil on your hands in
fact get both of your hands oiled up because this is a very sticky dough it
will stick to everything and in the last part of this I didn't use any flour on
the bench and it did stick to the bench you don't want to use any flour then let
it stick to the bench so we're gonna pull this out and in the process of
pulling it out it will deflate that's fine it's expected we create kind of a
trying a rectangle I guess math wasn't my big thing so we got it we get a
rectangle and we put it into the pan and then you just try to
spread it out a little bit and it's going to contract back on you that's
fine as soon as it starts to contract back on you stop move on to the next one
and so we'll pull this one out and we'll do exactly the same thing kind of pull
it into a rectangle put it in the pan and then spread it out a little bit now
as soon as it pulls back stop spreading and we're gonna let this sit for about
five minutes I'll put some covers on it so that doesn't dry out and then we'll
come back and we'll finish the shaping now I'll cover them and we'll just
continue pressing them out to fill the pan now this might take you two or three
times just let it rest cover it up come back to it don't be impatient with it
don't try to force it as soon as it starts to pull back just let it go let
it relax and I move over to this one or just do the same thing just use the tips
of your fingers and push it out and you're gonna think oh there's too much
oil and that's why it's springing back because it's you know slick and it's
oily partially that is true but mostly it's the gluten in the dough so just
pull it out and now if this takes two or three times it'll take you two or three
times don't worry about it just recover it and come back to it now once you've
got it spread out cover it up and we'll let it rise for a better hour hour and a
half okay I think we are ready now I said this before
these are upside down pizzas which means the pepperoni goes on first and the
sauce goes on last so I'm gonna make the first one as the classic traditional
pepperoni goes on first and this is not artisanal pepperoni this is not the
meathook this is industrial-strength pepperoni and you just place it on here
until you cover the entire piece of dough of course you know you want the
pepperoni to be good quality but you know you're not buying something really
fancy for this pizza looks good I think I got more on one end than the other so
it's let's even it out a little bit great next on is the cheese and again
this isn't anything too crazy this is Wisconsin brick and it's shredded and
you want to get it right to the edge of the pan you want it to touch the edge of
the pan and you want to put a lot of cheese on here you want the cheese to
sort of melt right up against the side of the pan and create this sort of
crispy wonderfulness absolutely wonderful now I've got about 320 grams
of cheese per pizza and that's from talking to the guys at buddy's a little
bit of information that I could glean from online it seems like a lot of
cheese it is a lot of cheese but it is so good so make sure you get it touching
the side of the pan that's perfect now the second pie is based on one that they
serve at buddy's called the Detroiter and so it's a little bit different the
cheese goes on first and then we put on the pepperoni really lay them on thick
and last on is the sauce and I can hear some of you out there screaming how are
you gonna spread the sauce on top of the pizza now you don't um you don't the
crazy thing is you just put two racing stripes of sauce across the top of the
pizza you lay it on thick and it goes right to the end now I'm putting it on
before it goes into the oven a lot of places in Detroit
put it on after it comes out of the oven so you can do it either way and I just
want to make sure I've got enough sauce for both and then you just toss these in
the oven and let them cook like any other pizza
oh I I thought that might have been a little more graceful okay so I said
earlier that the pans need to be seasoned these come pre-seasoned but
apparently not it's seasoned enough it's seasoned enough so eventually they will
become nonstick but at this point they are apparently still a little bit sticky
they're full stick it is like full the full stick yeah hot season it is you
whoo it's like 35 degrees Celsius in here which is absolutely crazy sells it
it's a bit messy here but this end looks really great um like anything when you
do it the first time it's like the first pancake first one it's not always it's
not gonna be perfect and don't expect perfection I know a lot of people get
all weirded out they don't make it perfect the first
time and then they throw their arms up in frustration and they never try it
again get back on the horse make another pizza well you know the biggest test is
what it tastes like what it tastes like so I'm gonna say that's probably still
way too hot for me this one is like I'm gonna burn my mouth the Detroiter okay
so it's got the sauce on top and it's got the sauce and the pepperonis on top
of cheese yes whereas that one is more traditional
with the pepperoni under the cheese I might cut that a little smaller is that
okay talking about that's not how they do it at buddy's I just need a little
piece that eat right now okay um it's gonna be hot so the thing I like about
this style of pizza is it's a thick bread it's almost like a focaccia and
it's on the underside it's like a fried bread yeah and I just get that fabulous
crusty cheese musty cheese is just amazing there's what that wonderful
taste great other than I couldn't get out of the pan cuz the pans not seasoned
properly this tastes amazing mm-hmm um I think the dough's got the right
consistency the crunchy cheese bits around the outside yes yes the oops
I'm I'm leaking sauce on to your other one how are we gonna compare now I think
you germinated I like that I like that a lot
now if you or a pizza purist and you're saying
that's not pizza that's fine call it something else don't really care just
call it the Detroiter because it's amazing that is truly an
American pizza so this one in theory should taste the same it'll taste
exactly the same it'll taste exactly the same and I'm not gonna get into cutting
it right now cuz it's it's a bit of a disaster it'll be easier to cut when
it's cold so give this Pizza style a try I will put links below to where you can
get these pans the recipe will be below thanks for stopping by give it a try
hope to see you again soon
you