12 TIPS To Perfect Your Detroit Pizza You PROBABLY Didn't Know About.

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In This video i will show you 12 top tips to a better #detroit #pizza including how to make a "cheese crown", how to shape the dough, when to put the sauce on, what cheese to use instead of brick cheese on a detroit pizza. links and recipe below.
Bridgford old world pepperoni : amz.run/6IY1
Meat tenderizer : amz.run/6IY4
Pizza steel round :amz.run/6IY7
Pizza steel square : amz.run/6IY8
Dalstrong pizza cutter : amz.run/6IY9
Dough containers : amz.run/6IYA
Pizza peel : amz.run/6IYB
Cutting board: amz.run/6IYC
Wooden peel : amz.run/6IYD
Mixing bowls : amz.run/6IYG
Llyod’s Detroit pan amz.run/6QJp
Authentic motor pan : amz.run/6QJq
Scimitar : amz.run/6QOd
Pizza books I own:
Perfect pan pizza, peter reinhart : amz.run/6RZW
Pizza Czar, Antony Falco : amz.run/6RZX
Pizza camp, Joe Beddia : amz.run/6RZY
Pizza Quest, Peter Reinhart : amz.run/6RZZ
The Elements of Pizza, Ken Forkish : amz.run/6RZd
Mastering pizza, Marc Vetri : amz.run/6RZe
Flour water salt yeast , Ken Forkish : amz.run/6RZf
The Pizza Bible , Tony Gemengani , amz.run/6RZg
For the dough go to one of my master dough series and pick any one of them. for the sauce i made for this pizza :
350g San marzano Tomatoes
30g Tomato paste
2 cloves garlic
5g salt
10g sugar
nice healthy pinch of dried oregano
15g unsalted butter and a healthy bunch of fresh basil.
puree all but the butter and basil, bring up to about 125 degrees and add the butter take off the heat and add the basil.
0:00 intro
0:31 how to shape your dough ball for detroit pizza
0:56 you should use oil and butter to grease a detroit pan
1:16 Always cold ferment pizza dough
1:30 dry out some cheese in the fridge for a detroit crown
1:43 what cheese to use for detroit pizza
2:08 cube cheese instead of grating it
2:25 shape detroit pizza dough in stages
3:05 try adding half your cheese while the dough rises
3:34 don't cook sauce for detroit pizza
3:55 use some nice cupping pepperoni for detroit pizza
4:19 par bake your detroit pizza with just cheese on it
5:24 Use three stripes of red sauce for detroit pizza

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Опубликовано:

23 июл 2024

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Комментарии : 111

@wanderer5200 Год назад

Good stuff. I'm going use it this weekend.

@Mr.Spaghettti Год назад

Your content is really good Antonio!!

@vadim1319 Год назад

mind-blowing

@ogreskitchen8474 Год назад

More great pizza content. Liking your pizza book library as well.

@rollonfood Год назад

Thanks!

@thedogefather Год назад

RU-vid is dropping the ball! When are they gonna let you go viral!!! most beautiful pizza masterclass on youtube!!!!! and every video is funny as well!!! can't be beat!

@rollonfood Год назад

They'll find me one day. 🙂

@thedogefather Год назад

@@rollonfood just keep up the great work and don’t get discouraged! Fight with honor and you will win!

@rollonfood Год назад

@@thedogefather thanks again mate. Hey while you're here, I was thinking of starting memberships, and need some ideas for members only videos.

@thedogefather Год назад

@@rollonfood maybe some behind the scenes extras or bloopers could be fun!

@krsonethegeneral6719 9 месяцев назад

looks great my mouth is watering,im from detroit but this looks better than what ive actually had here great job i will be doin this soon!!!

@rollonfood 9 месяцев назад

Thank you!!

@landsurfer66 6 месяцев назад

Now I’m ready to try this.

@rollonfood 5 месяцев назад

Do it!!!

@zenjamin6262 7 месяцев назад

Ok after making this style he is the only one putting out game changing tips !

@rollonfood 7 месяцев назад

Stick around my friend, this year my new year's resolution is to change as many games as possible

@haircutdeluxe Месяц назад

Great tips. The biggest improvements for my Detroit pies have been diastatic malt powder, the proper pan, placing the pan onto a heated pizza stone, and most of all, drastically reducing or eliminating kneading entirely. If your Detroit pizzas are coming out to substantial and chewy, try a no knead version for comparison and see if you might not actually prefer it that way. I do.

@rollonfood Месяц назад

A new Detroit video is planned after I get there next 3 off my hard drives, I will try no knead. Or perhaps I'll just do a deep dive on knead vs not. This is the second comment today regarding it, although yours was entirely more constructive, thank you.

@haircutdeluxe 29 дней назад

@@rollonfood I’d love to see somebody really explore the consequences of what we do to the dough after mixing it. Side by side autolyse vs no autolyse, no knead vs 2 minutes vs 10 minutes, stretching vs no stretching, 1 day ferment vs 3 day, 1 hour rise after knead vs straight into the fridge, etc. I made two Detroits three days apart last week and the first one at 10 minutes in the KitchenAid, what I use for NY style, was too thick and too chewy, so I used less dough with zero knead and it was great, both very basic 75% hydration dough. But I think there’s a middle ground because the pizza compressed a little more than I wanted, so I’m going to try a 2 minute knead next for slightly stronger bubble structure.

@rollonfood 29 дней назад

@@haircutdeluxe excellent, I'm on it. I'll try and get some answered in the Detroit video next, but there might be a new master dough video on the cards

@devchauhan9174 Год назад

I’m about to make detroit style pizza for the 3rd time this week for this.

@boodaaha1 5 месяцев назад

Great video. Thanks chef. Love from India.

@rollonfood 5 месяцев назад

Thank you!

@dennisseeker36 2 месяца назад

thanks for sharing, i am a retired american in the philippines and i am going to try to learn to make a decent pizza, sad so many things i can not buy here . cheese they sell very little, i will be learning to make cheese as soon as i can , but again it is very hard to find milk the stores only sell powdered or high temp stuff

@rollonfood 2 месяца назад

Wow, that sounds tough. Maybe buy a cow?

@RobMyself Год назад

Damn, man. You're reading my mind. Today I was thinking about trying this out after multiple ny style I learned from you and now this! I trust it'll be great. Will report with results haha

@RobMyself Год назад

Haha nice Wiseman too haha

@rollonfood Год назад

If you do try it, try white cheddar, and let it cool down more for the "crown"

@oldworldorder9424 3 месяца назад

The white sharp chedder definitely works. I also found that Newman's Own Tomato and Basil works well.

@rollonfood 3 месяца назад

I'll check it out! Thanks

@meysam9 4 месяца назад

Amazing

@rollonfood 4 месяца назад

Thanks!!

@meysam9 4 месяца назад

@@rollonfood your welcome Thank you for supporting me by subscribing and liking

@georgepapp3913 7 месяцев назад

I just completed a Detroit pizza bake using your guidance. 🎉 thanks so much for making this video. I miss your content; it’s been a while. Anywho, I just gave you a nice shoutout on my Facebook pizza group. Merry Christmas! ❤😊

@rollonfood 7 месяцев назад

New video by Friday morning George!! It's a simple video on my recent purchase of the modernist pizza books I bought myself for Xmas ( just to get my feet wet again) Then after that releases I've got plans to publish steady for the near future. Thanks for supporting me!!

@georgepapp3913 7 месяцев назад

@@rollonfood Great to hear. Can’t wait. 👍

@r.llynch4124 10 дней назад

Agree on the sauce last, Crisco's no trans-fat shorting works awesome in the pans for me. I am selling my Detroit Style in our shop and highly recommend 75% hydration for a nice open crust. Par-bake your Detroit pies for about 7-8 min at 500 degrees and store for later. You can also freeze the par-bakes and then vac seal.

@rollonfood День назад

Yeah I've read that par baking is superior to freezing dough, but I've simply not got the room for pizza bases in my freezer. I'm actually reading up on fats as we speak. My next pizza video will deep dive into some fats

@JohnnyVegas777 4 месяца назад

Great video, thanks for your advice. Where can I buy the cheese from that you use? Thanks

@rollonfood 4 месяца назад

which cheese?

@bragemogstad7124 10 месяцев назад

Lots of tasty tip here! Frying cropped crushed garlic in a bit of extra virgin olive oil, and then add the tomatoes in the pan, does imo matter in the sauce taste. I think many pro restaurants don't take their time to do this, but the difference is noticable. Try it and tell. The absolute disgrace would be to use dried garlic powder for ease.😮

@rollonfood 10 месяцев назад

Thanks for the tip!

@tekdz3115 Год назад

Top vid 👍 is there much difference using the lloyds pans over steel ones? i need to pick one up but leaning towards the steel versions as i don't like cooking with aluminium/non stick stuff

@rollonfood Год назад

My steel one lost it's seasoning after a single use, and you can't use water to clean it, all in all I just prefer the Lloyds pan. It seems to have a bit more "grip", ironically, for shaping the dough.

@stixpicks 6 месяцев назад

Great tips, thank you! Where did you get the lid for the pan?

@rollonfood 6 месяцев назад

Thanks!! detroitstylepizza.com/products/large-detroit-style-pizza-pan-lid-10x14

@gregoryherzhauser7076 9 месяцев назад

The Scimitar got my like/sub

@michaelwalker193 3 месяца назад

nice bro good looking pizza

@rollonfood 3 месяца назад

Detroit is one of my favorites

@ericthedude9457 Год назад

Can you consider a Chicago stuffed pizza down the road? I'd like to compare how you make all 3 types you'd made. Thanks!

@rollonfood 11 месяцев назад

Next pizza video is Chicago deep dish, but I will do a stuffed after it just for you!

@ericthedude9457 11 месяцев назад

@@rollonfood Thanks! Either will do, but both will be better :) Thanks so much!

@wanderer5200 Год назад

I love that spoon you're using for the tomato sauce. What is it called?

@rollonfood Год назад

I'll add it to my links, but it's just a small sauce ladle.

@wanderer5200 Год назад

@@rollonfood Thank you.

@davidstark2481 4 месяца назад

Where do you get you Munster from? Great video

@rollonfood 4 месяца назад

From Kroger or Publix. I think Kroger. Where do you live?

@Maplecook Год назад

I'm thinking of doing a Detroit pizza video of my own in the future. May I have permission to use a clip from this video, for reference, please? Of course, I will credit your channel as the source. Cheers! =)

@rollonfood Год назад

Of course you can!

@Maplecook Год назад

@@rollonfood Thank you! =)

@shinaanimashaun2311 8 месяцев назад

How would you reheat this if you had left overs?

@rollonfood 8 месяцев назад

I like to put them oven on 375f then stick whatever pieces I want directly on my pizza steel, but a tray with foil is perfectly fine.

@hbgriss Год назад

Cut it first. Then add sauce 🤘🏼💪🏼

@rollonfood Год назад

Thanks! Tbh I usually do. If you see my last two Detroit videos I do it in them. Puzzling why I didn't in a video about tips on Detroit haha

@wanderer5200 Год назад

Good idea!

@hbgriss Год назад

@@rollonfood all killer. Keep kickin arse 💪🏼

@JustJoelOnYoutube 4 месяца назад

Um, yum 😮

@rollonfood 4 месяца назад

@chrisb2535 3 месяца назад

LOL @ Joshua Weissman.

@wanderer5200 Год назад

Using the bench scraper to remove the pizza from the pan is genius.

@lisimbapink4498 Год назад

Great Vid! Did you also use a pizza steel or stone in your oven?

@rollonfood Год назад

I always keep one steel in the oven, but it's not entirely necessary for Detroit.

@lisimbapink4498 Год назад

@@rollonfood thanks!

@rollonfood Год назад

@@lisimbapink4498 no problemo!

@bguzzo007 Месяц назад

I somehow didn’t catch what temp you’re cooking at?

@IzzyEatz 10 месяцев назад

Great Detroit tips… you. Gotta try Buddy’s pizza…

@rollonfood 10 месяцев назад

It's on the list!!

@wesleycox5519 5 месяцев назад

The sauce seems suspect, but the pizza itself looks amazing.

@rollonfood 5 месяцев назад

I suppose there's a lot of people who like the sauce to be cooked a lot more and reduced, I just find this flawed personally, especially if you're using canned tomatoes. I probably should have explained myself. Perhaps I'll make a video about it. 😉

@rickvillano2728 Год назад

Where can I find the Detroit pizza Doe recipe?

@rollonfood 9 месяцев назад

I have a video on my channel!

@muzkat101 Год назад

Detroit Rock Pizza

@forincognito22 7 дней назад

Am i crazy or does he never say how long and at what temperature the pizza cooks in the over for??

@rollonfood 7 дней назад

@@forincognito22 I did not mention it no. I suppose I aimed the video at people who already have a Detroit recipe/method. But I baked it at 500 degrees. About 8 minutes with first round of of cheese, add the rest , and then 8 more. These times might vary for you depending on a few different factors

@forincognito22 7 дней назад

@@rollonfood thank you sir!

@photoctopus Год назад

Excellent video. However yellow cheese on pizza is a big turn off... Monterey Jack works better if you can't get the brick cheese from my stomping grounds...

@rollonfood Год назад

I actually don't mind some yellow cheese on Detroit pizza. Any other and I agree, but I think I'll be using white cheddar in the future anyways

@Dipsydoodled 7 месяцев назад

Dough needed higher hydration...

@rollonfood 7 месяцев назад

You tried it and it needed higher hydration? I didn't think I even put a recipe for this one.

@mcash7845 3 месяца назад

First of all, looks delicious but not authentic. Pepperoni under the cheese, no yellow cheddar, higher hydration dough. Sauce… that’s a whole other video. Keep up the good work, like I said looks delicious.

@rollonfood 3 месяца назад

Thanks for the feedback!

@josephkasprzyk4758 6 месяцев назад

Cheddar???????

@rollonfood 6 месяцев назад

Yes cheddar. Don't knock it until you've tried it. 😉

@Nepomniachtchi_Austin 9 месяцев назад

Crust is thick, if you like that, all's fair. But I think there's too much dough If you put cheddar on my pizza we're gonna have a bout and I will win the yogurt wrestle stop putting cheddar on this pizza, you're wrong. Munster is almost tastless, everytime I watch this there are more mistakes man. stop it

@rollonfood 9 месяцев назад

Thanks for your input, but I disagree with the size of the crust. Maybe it's just an opinion but I like my Detroit to be a fatty. Bout out no bout (I've had plenty of bouts) you're wrong about the cheddar. It absolutely makes the 'frico' as they call it perfect. Now, many Detroit places use white cheddar, and I've been told I should do the same, and that's fair, but they differ in appearance only. Long story short, unless you've actually tried a big thick Detroit pizza, with lovely caramelized cheddar (of whatever color) all around the edge then .. well you can't be qualified to oppose it. 😉

@Nepomniachtchi_Austin 9 месяцев назад

@@rollonfood Give an American a pizza with cheddar on it, they won't take another bite. There's a reason "Pizza Inn" went out of business

@Nepomniachtchi_Austin 9 месяцев назад

@@rollonfood Full respect, but the American palette is a little different. No one will deny cheese, but it's just weird man,

@rollonfood 9 месяцев назад

@@Nepomniachtchi_Austin I can quote you at least 4 top pizza books where they use cheddar on pizza. All Americans. I don't know where you heard this stuff but it sounds a little biased. Nice chat though. Summary you don't like cheddar on pizza, I do. 👍

@Nepomniachtchi_Austin 9 месяцев назад

@@rollonfood I have a lot more to say lol, but at the risk of being a dick I will hold my tongue.

@Darksid3c3 4 месяца назад

Detroit bread not pizza

@rollonfood 4 месяца назад

random words not sentence

@CP-od7tr 6 месяцев назад

Sorry, but that is not the Detroit pizza that I know and grew up with. Way to soft and no cheddar. Wisconsin brick only. Much better recipes out there do not use this one, you will be disappointed.

@rollonfood 6 месяцев назад

Did you make it?