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How to make Detroit-style pizza | Ooniversity

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Thick and fluffy on the inside with a cheesy, crunchy crust, learn how to make our classic Detroit-style pizza from Ooni CEO & Founder, Kristian Tapaninaho.
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Read the full recipe and how-to guide: bit.ly/323RViJ
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Опубликовано:

26 авг 2024

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Комментарии : 124

@maximumovermuslim6337 2 года назад

Got my Ooni Koda 16 in February and have made 100+ pizzas. Still going strong!

@kjj9701 3 года назад

This is probably my favorite type of pizza I’ve made so far!!!

@Ten28film 3 года назад

My Ooni should get to be in late November. This pizza is first on the list to make!

@Oonihq 3 года назад

Awesome news!!!👨‍🍳🍕❤️

@shawnkay5462 2 года назад

You put the sauce the other way but its whatever it stil looks great

@Docchucklilchuck 4 года назад

DETROIT CITY STYLE!!!

@Martythemortician1 4 года назад

Ooni...GREAT and very Informative...Ooni-Where you from? NW of Chicago here, now in Florida. I have FOUND, finally...an East Coast Pizza Family that makes a Great Slice...Great Pizza Pie...and Detroit....OH they are all good!! UMMM....Thanks Ooni! -Marty

@Oonihq 4 года назад

Hey Marty! Thanks a lot - we are delighted that you are a fan of this video and that you love great pizza as much as we do :D Ooni HQ is located in Edinburgh, Scotland! - EI

@Martythemortician1 4 года назад

@@Oonihq Thanks!!! Being Irish, German, English...LOL....Perfect!! I am a MUTT! Keep up the killer teaching of us...Grew up with Great Chicago/NYC pizza but time to learn to make em! I got the right pans coming. WAIT--That may be a great show: "WHAT you need to make Pizza at home"? I am starting with bread pans but soon...Full Throttle!! Thanks and be well. Marty in Florida USA

@maximumovermuslim6337 2 года назад

Paired with the Lloydpans 10" x 14", the Ooni can bang out some insane Detroit style pizzas. Going to be trying it tomorrow to test its resistance to the heat! Others end up morphing at 600

@dratstilldo6965 Год назад

did you ever find a good heat resistant pan?

@maximumovermuslim6337 Год назад

@Dr AT Still DO so the pan actually did quite well. Minimal morphing compared to other pans. I found that heating the Ooni to 750 for 10 min, then placing the Detroit pizza in the oven flame-off for 4 minutes, turning 90 degrees every minute, then another 2 with flame on, turning every 30sec provided the best cooking result.

@maximumovermuslim6337 Год назад

@@dratstilldo6965 also, nice to see a fellow D.O. in the pizza biz

@dratstilldo6965 Год назад

@@maximumovermuslim6337 which Ooni do you have? and gas or wood fire? I have the karu 16 and have both options but figured I'd probably be using the gas. do you wait for the ambient temp to 750 or the stone to 750 then wait 10 mins?

@maximumovermuslim6337 Год назад

@@dratstilldo6965 Ooni Koda 16, so gas. I wait 10 minutes AFTER it's heated to 750. So I turn it on on max heat, let it preheat to 750, turn the heat to med low, wait 10 min for the stone to be heated all the way through, thrn I launch the pan

@lostmykeysagain 8 месяцев назад

Well explained!!!

@Oonihq 8 месяцев назад

Glad you enjoyed! Thanks for watching!

@LonnieLoveGhettoFoodie 3 года назад

Crispy !!!! af!!!

@just_julian Год назад

I’d turn the flame off while cooking it. Maybe back one one more time half way.

@royster211085 4 года назад

How would you do that on an wood fired ooni?

@Oonihq 4 года назад

With Ooni Pro, reduce your preheat time and the amount of fuel added. Our preference for lower temperature cooks is to use lump charcoal. We've done loaves of bread and deep-dish pizza this way :) >kb

@Bigheadedwon 4 года назад

Maybe it's just the angles I'm seeing them at, but is the opening on a Koda taller than the Pro here?

@kristiantapaninaho9776 4 года назад

Hey I'm using the pizza door on Pro which is a little bit lower than the opening on Koda and Koda 16. It's made so it can keep more heat in the oven but still allow access to get pizzas in and out!

@adnans3222 4 года назад

@@kristiantapaninaho9776 Cool to see the CEO jump in and answer the question himself! 👌👏

@sics993 3 года назад

Please sell these pans in your shop

@JonathanBorretti 4 года назад

Is that an Onni scale?!😮

@Oonihq 4 года назад

;)

@robertrivero2265 4 года назад

Jonathan Borretti does not seem to be for sale. At least not on their website.

@Oonihq 4 года назад

@@robertrivero2265 They are now ;) ooni.com/products/ooni-dual-platform-digital-scales

@RonkeyRong 4 года назад

How do you turn the temperature down on the ooni oven. Is that a feature on the upcoming Karu too?

@Oonihq 4 года назад

We were running on gas which has a gas control knob. When cooking with solid fuels in Ooni Pro and Ooni Karu, temperature adjustments can be made through reducing the amount of fuel added. Both also have chimney vents which can be used to make quick adjustments to the airflow. >kb

@nadamotion 4 года назад

Please tell us more about that scale you're using...

@Oonihq 4 года назад

Please subscribe to the mailing list for updates on all things Ooni ;)

@Eckstant 4 года назад

@@Oonihq - Hopefully you publish this elsewhere as email is super cumbersome with a lot of "noise" these days. Maybe more videos, tweets, or even direct mail marketing. Maybe a small catalog or something. Stops everyone from doing the "select all - Delete" move on your information.

@kristiantapaninaho9776 4 года назад

@@Eckstant Hey, we'll definitely post about it on social platforms too but surely everyone always reads every single email we send :) Btw, the scales and other accessories are now live: ooni.com/products/ooni-dual-platform-digital-scales

@dirkdiggler9482 4 года назад

Good god, that pie is thick. We in Michigan don't do our DTPs that thick. I'm sure it tastes good, but stylistically, that one needs some work.

@martihurford 4 года назад

Totally Agree.

@Alexander-dt8sk 3 года назад

That is the thickest Detroit style pizza I've seen on You Tube. That said, as long as it's the same amount of dough as a more classic one, it'll be quite nice- more of a focaccia type of consistency.

@jackofalltemposdigitalchil7483 Год назад

Focaccia style pizza🤣

@dirkdiggler9482 Год назад

@@jackofalltemposdigitalchil7483 Even focaccia isn’t that thick

@jackofalltemposdigitalchil7483 Год назад

@@dirkdiggler9482 some people literally can't withstand thin crust. Especially in the Midwest. The thicker the better. All in all I'd still eat the f*** out of that.

@ollieox9181 Год назад

Do you have to turn it around in the oven as you would a normal pizza?

@Oonihq Год назад

You do - at the start, rotate the pan every couple of minutes so the bottom bakes evenly as it draws heat from the stone. You can then bake the pizza for 10-15 minutes, depending on the thickness of the crust and the size of the pan being used. Feel free to check the full recipe and directions here: ooni.com/blogs/recipes/detroit-style-pizza 🍕🔥

@ollieox9181 Год назад

@@Oonihq Thank you. I'll check it out.

@ZNARFPRODUCTIONS 4 года назад

What size pan is that, most Detroit Pans are 2.5" high and your specs for the Ooni Pro indicate the openning is only 2.2" high???

@Oonihq 4 года назад

Hey Noel, good point! Actually Ooni Pro full opening is 6.2", however if you're using "pizza door" set up this gap is reduced to 2.2" for ultimate heat retention and convenience when launching, turning and retrieving pizza. Hope this helps 🍕❤️

@stefaniaacosta4970 2 года назад

Can you make a propped lasagne in an ooni

@Oonihq 2 года назад

You sure can! Check out this recipe to get inspired: www.gottpris.com/blogs/recipes/chicken-lasagne :)

@rbiv5 4 года назад

Better than the Roccbox version ;)

@dr0106 4 года назад

Amazing video, thanks ooni

@maximumovermuslim6337 2 года назад

Does cold proofing help with the quality here too?

@Oonihq 2 года назад

Cold proving is always a sure way to enhance the flavour of your dough! If you are cold proving this dough recipe, please ensure that you are using a smaller measurement of yeast. Please feel free to contact our Support Team at support.ooni.com if you have any other questions.

@maximumovermuslim6337 2 года назад

@@Oonihq could you also please share the ratios used in this pizza dough, so I can adjust my Ooni calculator!

@jeffj5710 3 года назад

Can you do this in the 12 inch?

@Oonihq 3 года назад

Yes! The stones in the 12" are 13.25x13.25" so just ensure you use a pan that fits within these measurements!

@Missin44 4 года назад

With Uuni 3 and wood pellets, how do you regulate the temperature?

@backyardgrillmaster2910 4 года назад

Air vent on top

@mikeyvisser8740 Год назад

Hey I have an ooni koda 12. Would a 10x14 Lloyd pan fit in it?

@Oonihq Год назад

Hey Mikey! The stone cooking surface in your Koda 12 is 13.25" x 13.25" 😊

@mikeyvisser8740 Год назад

@@Oonihq thanks..so even if it sticks out a tad. Bit in theory you could still bake it by turning it half way thru

@Oonihq Год назад

@@mikeyvisser8740 totally up to you! In this case we'd recommend par-baking the crust to ensure a full and even bake 😊

@seventheoutlawspits 2 года назад

What brand scale is that?

@Oonihq 2 года назад

Hi there! This is our very own Ooni Dual Platform Digital Scale, and it can be found on our product page here: ooni.com/products/ooni-dual-platform-digital-scales?_pos=1&_sid=b75306433&_ss=r

@davidwiniger3799 4 года назад

Did you have to rotate the pan?

@Oonihq 4 года назад

Yes, you should rotate the pan once to make sure it cooks evenly.

@Jason-yg9fe 3 года назад

@@Oonihq turn once in a 15 minute cook?

@neilson1892 3 года назад

What are the dimensions of this pan?

@Oonihq 3 года назад

Hello Neil, it's 33 x 23cm/13” x 9” 🍕 However, this is not an Ooni pan. 😞 F.

@jaeungchoi5748 4 года назад

can the oven be used indoors??

@kristiantapaninaho9776 4 года назад

Hey, Ooni Pro is for use outdoors only. Our studio has professional extraction to allow us to film indoors :)

@bobhaeberlein7772 4 года назад

Can this be done on my uuni 3 with wood pellets?

@CMB_Vinyl 4 года назад

Yes I would like to know this also please?

@Oonihq 4 года назад

With careful pellet management it may be possible. You'd be better trying it with the Ooni Gas Burner ooni.com/products/ooni-gas-burner :) >kb

@AfroGannon 4 года назад

I'm seeing other recipes suggesting you leave your dough 24hours before putting it in the sheet pan and I don't know why

@RidleyJones 4 года назад

It ferments it a little and gives it more flavor (almost like a mild sourdough)

@AfroGannon 4 года назад

@@RidleyJones ohhhh very kind, thank you.

@cekinekshn 4 года назад

Perfect fermentation would be 48h with biga. That way your dough is fluffy, cery digestible. Your stomach will thank you.

@waydegardner7373 3 года назад

@@cekinekshn exactly. Min fermentation should by 24 hours and either a biga or poolish starter makes for a better flavor and is much lighter. We do 475gr for a traditional DSP. We also fold the dough almost like a croissant for layer. BTW pepperoni goes down first. 😉

@sexyamberlynn2744 3 года назад

If they speak up. POPE FRANCIS.

@jamkpa Год назад

It looks kind of burnt. And you did not show us underneath an important part of the crust.

@Oonihq Год назад

Thank you for your feedback! We were too excited to get our hands on the pizza. 😊 About the burnt, it all comes down to your personal preference. Our ovens can make the pizza more or less cooked as you wish! 💛

@thiagopires00 7 месяцев назад

are you sure its the same amount of dough?Mine was half the hight of the video

@Oonihq 7 месяцев назад

Hello! This could be because your room was not quite warm enough, or perhaps the dough was not left long enough to rise? Feel free to email us at support@ooni.com if you are not getting the desired results when following our recipe 😊.

@cliff185026 2 года назад

He said 450 degrees. Is this Celsius?

@Oonihq 2 года назад

That's correct! Aim for 450°C/840°F. 🔥

@CarlosPerez-ys2ek Год назад

Lloydpans say they are good to 700F, curious why this is ok? Is it because it’s just the stone at the higher temp and won’t be sustained for the whole cooking time?

@lostmykeysagain 8 месяцев назад

The 700° temperature threshold is measured by the contents of the pan, not the temperature of the baking stone’s surface. In this instance, the heat is turned to low once the pan enters the oven. Therefore, the contents of the pan will never exceed 700°. @@CarlosPerez-ys2ek

@cjcampbell09 2 года назад

I've tried this exact recipe with that exact mixer twice now, and it absolutely does not form a dough ball. Most of the dough sticks to the sides of the bowl, and it never builds up on the hook. I even stopped the mixer, used a spatula to mix it up and center the mass so the hook had a chance to grab it, but it just pushes the dough to the sides of the bowl and it stays there. There has to be something wrong with your measurements on here, I measured this out exactly to the gram, and it just doesn't work.

@Oonihq 2 года назад

Hi Chris, thanks so much for your feedback! If you're finding the dough is too sticky and not forming a ball, one thing you could try is adding a little extra flour gradually until it begins to take shape a little better. Exact ingredients can vary depending on many factors, it might be down to the brand or type of flour you have as well. Hopefully this is helpful, though please do reach out at support.ooni.com if you would ever like some extra support.

@SPROUT512 Год назад

I did the same. My dough initially was super sticky, a lot on the sides, though I did have a shapeless ball attached to the hook.I left it in the mixing bowl for the first proof and it came out great. I even ended up using the original batch, that i scraped out of the mixer initially, after letting it rise for 3 hours. The final product was amazing.

@CMB_Vinyl Год назад

Add more flour

@cekinekshn 4 года назад

Pepperonis are burnt xD

@vedantkale1163 3 года назад

What the hell?! It requires more than 3 hours just to put the dough in the pan.

@Oonihq 3 года назад

Hello 🍕This is our full recipe: ooni.com/blogs/recipes/detroit-style-pizza . We guarantee it works 👨‍🍳😉🍕

@constantinosalexandrou4311 4 года назад

Burned pepperoni and good luck with taking that tray out of the oven...haha

@lauraroscoe3775 4 года назад

The pepperoni goes UNDER the cheese. Obviously he has never actually eaten a true Detroit-style pizza.

@xrayguy1981 3 года назад

Maybe another layer, but even places like Buddy’s where Detroit-style originated all place pepperoni on top of the cheese. Not cheese on top.

@lauraroscoe3775 3 года назад

@@xrayguy1981 - well actually, it’s the sauce that goes on top.

@jetsamperes5762 2 года назад

@@xrayguy1981 originally the pepperoni was under the cheese - but Buddy's changed it because customers wanted to see the pepperoni - so you're both right - I like it cupped and charred which it doesn't do under the cheese. I'm old enough to remember being asked 'round or square' when ordered - it was never called Detroit Style until recently.

@christophert.7635 4 года назад

That pizza is burnt. What does everyone eat burned pizzas? The burned dough and toppings do not taste good and are certainly not good for you. Why are you pretending that is okay?

@robertsample42 4 года назад

Christopher T :DILLIGAF!!!

@paperbagmask3409 4 года назад

🤣

@dirkdiggler9482 4 года назад

Charred is one thing; burnt is another. A little char here and there is definitely a good thing sometimes, but you're right on the money about this one. No thanks.

@christophert.7635 4 года назад

@@dirkdiggler9482 Thanks Dirk. I admire your work.

@dirkdiggler9482 4 года назад

@@christophert.7635 I'm just a workin' man with a special gift.

@mapledoodle5516 4 года назад

Yeah, that pizza looks like trash.

@lauraroscoe3775 4 года назад

Hot Sauce Benny - I agree. As a native Detroiter who has been eating Detroit style pizza for nearly 50 years, this is a poor imitation. The pepperoni goes under the cheese and it’s three ribbons of sauce down the length of the pizza not across the width. The brick cheese can be ordered online. Somehow cheddar cheese just doesn’t cut it and there are so many other better substitutes than cheddar.

@imnitguy 4 года назад

@@lauraroscoe3775 - I own an OONI Koda and I love making Neapolitan pizza with it. I just received my Wisconsin brick cheese, already have my Lloyd pan and I'm cooking mine tonight in my oven at 500 degrees.

@lauraroscoe3775 4 года назад

Andy P - Enjoy!

@lauraroscoe3775 4 года назад

Andy P - enjoy!

@thevikingfarmerhd4039 Год назад

Is didn't look that good and the toppings was all burnt

@Oonihq Год назад

Some people like their toppings a little more well done than others - it all comes down to personal preference! If you prefer yours a little bit less charred, you can remove it from the oven a little bit earlier :)

@thevikingfarmerhd4039 Год назад

@@Oonihq I don't even know how to explain it, to be honest Lol. It just looked like a really weird Detroit style pizza that was over cooked and looked funky. I'm not trying to disrespect you in any way or form.