Recipe (with normal oven & Koda 16 baking instructions) ► www.ethanchlebowski.com/cooking-techniques-recipes/my-favorite-pizza-style-detroit If you haven't tried this style of pizza before I think you'll be pleasantly surprised!
Hi Ethan, I have become a huge fan of your work and that looks great, I'm definitely going to try it this weekend. Could you tell us (approx) how many calories this has?
Thoughts and prayers. Took mine from the front to the basement and I don’t even want to set it up. I’m retired from the pizza business I never started😂😂
I dunno, those Pineapple Boba pearls on your pizza almost look like pulsating pockets of cheese if you squint your eyes, tilt your head and bludgeon yourself with a hammer. XD
Italian Pro tip : You wanna blend the tomatoes before cooking the sauce to give that signature red color to the pizza sauce, Blending after introduces air which makes it look yellow/orange. Otherwise a delicious recipe Im sure to try out, thanks Ethan
@illegal_opinions Ok. There was no fat added. Just air as a result of being blended. I've also seen it happen every time I blend a sauce or salsa. Fat has nothing to do with this issue.
@illegal_opinions yes, he does add butter, but cooking the sauce with the fat gets rid of bubbles trapped in the emulsion that would brighten its color Blending the sauce after the cooking is done doesnt allow that to happen and the sauce has a lighter (orange) color because of it.
Awesome recipe! Will definitely try. I also like blending my tomato sauce. But one thing I‘ve always wondered: Why do tomato sauces and salsas turn paler / slightly orange when blended? Any ideas?
"blending tomatoes with air and with most of the air pumped out. When you reduce the air in the blender chamber, the tomatoes remain bright red." so yeah its the air being whipped into the tomatoes
While I like Ethan, I do find it ironic that he is using the fancy oven for the sponsorship and he overcooks the pizza when its honestly hard to mess up Detroit style in a regular over
@@MAJ0ROCEL0T it's not like he could say a regular oven would be better then the sponsored content. but he very clearly said a regular oven would work, that he overcooked his and his complement to the oomi was "flames are fun", he was pretty damn honest. I'm happy that he can get paid and didn't feel misled at all
Hey Ethan, I don't think you read the comments but I found a super amazing secret ingredient in any tomato sauce! My tomatoes alwere lacking acidity, so instead of reaching for plain old white vinegar, I used the vinegar in my pickled onions! It came out so amazing! I recommend it to all the people reading this comment as well.
Hey Ethan and everyone! I worked at Buddy's for a year, and while I can't share and secrets of the dough or sauce, I can enlighten everyone on some of the layering process of the toppings. So after the dough is panned, rested, stretched, and then the final rest/stretched, it gets the first lower layer of cheese, which is the wisconsin brick cheese. Then when a pie is ordered, they sauce it, then they put the toppings on and a final layer of cheese, which is the mozz blended with fontina and fontinella cheese for that nice melt, with a bit of a sharper taste from the fontinella. So at the end you get this nice, melty mess of the sauce and cheese together. Some cheese under the sauce, some sauce over the cheese, really mixed and blended pretty well. I make my own pizza at home and detroit style really is one of the easiest and best results. Definitely recommend the cheese blend and pepperoni so the pepp crisps up nicely, maybe a bit of parm. Enjoy, everyone!
i made something like this but with a cast iron pan, it turned out AMAZING! also, dont worry about the charred cheese part as it doesnt taste charred at all, just delicious!
Geez, lots of complaining about nothing in these comments. Yes, it's a wicked cool oven that no one has but he explained the temp you need in a regular oven. Keep crushing it, Ethan, and ignore the whiners. You're making great videos that are salivating to watch.
My husband and I are usually making Italian style pizza at home, but yesterday we really wanted to have some comforting dinner and I made this one! I made the hydration of the dough a bit higher, it was so pillowy and light, I like the layering, I added oregano and dried garlic on the dough just as you do. A staple now, thank you! ;)
I tried the recipe and it is just awsome! Crunchy crust and the airiest pizza dough i've ever made. I often try recipies from youtubers, but yours just work best. Thanks and looking forward to the next recipies!
Another tip on Detroit style pizza is to line cheese along the edges of the pan. The entire edge of the pizza will be caramelized cheese. You'll never pizza any other way once you have it like that.
That was one thing I noticed in the video. The entire time he was making it I kept yelling at the screen "you gotta' spread the cheese to the edge more!" lol
Never made pizza or any sort of dough before, just tried this for the first time. I let the dough sit for a day in the fridge. This turned out amazing.... holy cow. You are the real deal, thank you very much now you have opened the door for many new things for me to cook!
The pizza looks perfect Ethan! I watched about 10 videos with various RU-vidrs using this oven. Yours was the best by far. Love all this split screen action and highly detailed info. I wish the Ooni was a bit larger but it looks like a great device.
I’m originally from Metro Detroit, but since moving to Chicago, I miss Detroit-style pizza a LOT. Might need to try this recipe out! Thanks for sharing it!
This is one of the best recipes on RU-vid. I live in MI and people love the Detroit style pizza from different chains like Buddy’s and Jet’s, and they are quite good in their own right. But this recipe is better and everyone I have made this pizza for at home say the same.
i just made this and i must say that i am impressed! i am a thin-crust guy at heart, but this was surprisingly light and something that i will certainly be making again and again. pizza in all its forms is a glorious thing, and i am happy to be adding Detroit Style to my home.
I know it’s not traditional, but I use provolone instead of monterey jack. I also cube everything instead of shredding the mozzarella. You have to use way more cheese than that too.
Awesome! I grew up in Indiana and we had "Sicilian Style" pizza like this. Ever since I moved away, I've never found pizza like it anywhere else, and people always look at me like I'm crazy when I describe it. You're the man!
I really don't know what's happening. How can your recipes be so simple and yet doable at home? I've not seen anybody else pull this off. I tried tasty and buzzfeed recipes, but like yours is just god damn straight forward. So glad to have found you at 10k subs and been supporting you since then. Good work! P.S: Gotta try this pizza.
I'm Mediterranean and this how we make our pizza with one black on each squares olive one anchovies a sprinkle of jalapeños/ some add parsley and cheese tomato course the flour is mixed with semolina
I love Detroit style pizza! I love adding some cracked black pepper to the dough and I usually take thin slices of Cabot sharp cheddar and line them around the edges of the pan. It creates amazing carmelized cheese on every bite of crust. You also can't go wrong with a drizzle of Mike's hot honey over the top!
Fantastic recipe Ethan! I've now made it twice (yesterday for dinner and it's in the oven now as well)! I would advise NOT MIXING THE LIQUID ALL AT ONCE FOR THE DOUGH, the first time was a gigantic sticky mess and no amount of kneading/mixing was fixing it had to abandon the scraps on my hands. When I added it in slowly at a time it came out perfect, no difficulty at all. This may have to do with altitude/humidity of where you live, though; so thought I'd mention it here for anyone who may have had the same "crisis" I did. Thank you for your videos man, undoubtedly one of the best cooking / food science channels on RU-vid there is absolutely no comparison. Keep up the phenomenal work!
Just for public viewing. Did indeed try this recipe. Really good, great crust and great pizza overall. I cooked in an over in a 13x9 deep baking pan/lasagna pan for about 20ish minutes. All about color on the crust and edges here, not time. Overall great experience, very easy, and a good meal to make when you've got random pockets of 15 to 20 minutes to work
This recipe is incredible and it comes out amazing in a regular oven One of the best pizzas I've ever had and it's home made form scratch. You're a boss
Great pizza dough recipe! I was running out of bread flour so I used 150 g each bread and whole wheat and comes out delicious! This has become a regular meal for me and my SO
I grind my own North Dakota red wheat home milled flour. Amazing taste for pizza dough. I mix half and half with bread flour. Really kicks it up a notch.
Hey Ethan! I was watching this mouthwatering-ly and thought about eating it with a nice cup of ayran. I remembered that you tended to drink milk with meals due to your upbringing and thought the nice salty yogurt drink would be a good substitute once in a while. In my family (Turkish), we drink milk or tea for breakfast and ayran for more savory meals like dinner. It might be worth a try! It is quite easy to make at home and perfectly, too! We use plain greek yogurt, loosen it with some water, add a good amount of salt, emersion blender, done!
For someone who rarely cooks food myself (blessed to be living with parents who both do that), I seem to be falling in love with this channel. It’s oddly addictive 🤣
Grew up close to Soo, Michigan. The Soo has( had) quite a few folks of Italians back in the day. There was an older couple who sold these out of their front room, which was set up as a very small " restaurant". They served these in blackened, 9x13 cake pans. It was very good pizza..just like the " Old Country". Most folks in those days were familiar with thinner crust pizza so, this was different. Guess today it is known as Detroit Style!!
Detroit style is the best! I grew up on the border of Detroit and lived off of Buddy's (The original), Cloverleaf (Gus, the original Buddy's owner and inventor of Detroit style moved to after selling) and Loui's in Hazel Park (My personal favorite; it tops them all!). Great recipe and representation! One trick, though, is heating up the sauce separately and then spooning it on in strips after the pizza is done cooking. Give that a try sometime! Thanks for the video!
The pizza place I worked at in high school used only provolone cheese, so that is my preference for pizza. I have been known to mix in some mozzarella as a cost saving measure, but it has to have some provolone for that buttery richness.
I work at Italin Delight in Annapolis through High school. Sicilian. Best pizza sauce I've ever had. I used that recipe and cooked it for 10 mins. There's was uncooked. But Wow what a great taste! Anymore that 10 mins on medium low heat and it lends toward spaghetti sauce. But 10 minutes really brings out the spices. Only 3. But they make it just right. Cents San Marzano tomatoes, hand crushed. No garlic! Basil Tyme and oregano. Salt and sugar for the cooked. Just sugar un cooked.
Love you channel and videos. You were born for this. I use mozz and muenster on my deep dishes. ANd most important part- cheese all the way to the edge for that burnt, crispy goodness. I also add a little sugar and tomato paste to my pizza sauce (recoil all u want italians- it just taste better).
I'm not going to lie, I've killed quite a few Buddy's 8 slice pizzas in my day. Luckily I live within walking distance of one. For anybody visiting the Detroit area, try the Buddy's Detroiter. You won't be disappointed.
