Of all the styles of pizzas, I have found Detroit-style pizza the trickiest to get right. When I first began experimenting, I found the finished pizzas to be too thick, too gummy, too doughy, and too heavily topped. I also couldn’t figure out how to achieve those enviable lacy frico crusts flooding my Instagram feed.
But when I focused on getting the crust right, everything else fell into place. Here are my three biggest tips for getting it right:
1. Use a high-hydration dough.
2. Allow for a long fermentation at each phase of the process.
3. Parbake it.
A few more notes:
For best results, use a scale to measure.
• Find the recipe here: pizzaeveryfriday.substack.com...
Pre-order Pizza Night here: alexandracooks.com/pizza-night/ (thank you!!)
If you are new here, Pizza Night will be published next April and includes 52 pizza and 52 salad recipes, one combination for every week of the year, as well as five simple desserts.
17 фев 2024
