MY SECRETS to a Better DETROIT STYLE PIZZA!

Подписаться 77 тыс.

Просмотров 464 тыс.

50% 1

My Detroit Style Pizza is different. By using this method, I'm sure my Detroit Style Pizza will be fragrant with a crispy base, a pillow-soft middle with gooey mozzarella, topped by a sweet sauce, and a rainfall of pepperoni. Plus, my secret sweet syrup to finish it off. It's one of the best pizzas I usually make at home. Test this recipe, try it out, then come back here to thank me! Seriously delicious.
This recipe makes two 8x10 trays.
Check Out the Recipe here:
www.milezerokitchen.com/blog/d...
Want to support the channel and be awesome? Consider buying me a little coffee or becoming a Patreon! I'll be forever grateful!
ko-fi.com/milezerokitchen
/ milezerokitchen
Mile Zero Kitchen MERCH:
mile-zero-kitchen.creator-spr...
KITCHEN EQUIPMENT USED IN THIS VIDEO:
DETROIT STYLE PAN: amzn.to/3DHCUFA
MISEN Chef Knife: amzn.to/38Iy39G
GEEKHOM Kitchen GLOVES: amzn.to/3DJZrlY
THIS FLOUR: amzn.to/3BJg2Vo
Dry Yeast I use in every recipe: amzn.to/37t8tpG
Dei Fratelli CRUSHED TOMATOES (Naturally Sweet): amzn.to/3ARrHAq
Ultra Precise Gram Scale: amzn.to/2Y167st
Silicone SPATULAS: amzn.to/2Xiuhlk
FILM EQUIPMENT:
MY CAMERA: amzn.to/2IMOBU8
My Lens: amzn.to/35z1v1e
My Tripod with Tilt Head: amzn.to/38Nlj2R
Incredible Light for food video/photography: amzn.to/3nuOps2
Field Monitor: amzn.to/36EjTVG
Affiliate Disclosure:
Mile Zero Kitchen is a participant in the Amazon Affiliate Program. So when you can, please consider helping the channel by purchasing through my affiliate links. It doesn’t cost you anything more and it’ll be a big help for me to keep sharing videos with all of you. Thank you all, I truly appreciate it.
I'm proudly inspired by the cinematography of some amazing channels here on RU-vid like Cat's Kitchen, Honeykki, El Mundo Eats, Cooking Tree, Alvin Zhou, and many more...
Follow me on Instagram and Facebook: @milezerokitchen
Using this footage without permission or license is not permitted.
#detroitstylepizza
#highhydrationpizza
#pizza
#nokneadpizza
#bestdetroitstylepizza
#detroitpizza
#pizzaindetroit

Хобби

Опубликовано:

16 окт 2021

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 574

@MileZeroKitchen 2 года назад

WATCH TILL THE END: I got THE BEST SURPRISE IN THE MAIL!!! If you enjoyed the video, please leave a thumb up and don't forget to subscribe! Much more content is coming your way! Yay! ✌🏼👽

@MrChristopherMolloy 2 года назад

Ever been? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eb9otkdnXno.html

@luiscgarcia89 5 месяцев назад

This is called: Pizza ingredients on focaccia bread.

@davidcollins6164 5 месяцев назад

this is the video style of an insufferable asshole

@dianay7998 Год назад

I love these no nonsense, no talk, simple recipes. Thank you!

@samuellewis4042 Год назад

Press the subtitles. It's fun

@derek9783 7 месяцев назад

Simple. Lol

@oliverclosehoff 5 месяцев назад

Wish my wife would take note, am I right ?!?!?

@jackiewalsh6678 2 года назад

Made this last night and was amazing! Didn't divide the dough in half but used it all in my 12 x 12 Lloyd's pan. I think next time I will place the pan on my pizza steel to develop an even better crust! This was delicious!

@nicklombardi4160 9 месяцев назад

I am going to do the same thing next time.

@David7pm 4 месяца назад

First, I love the entire production. No talking, no loud music. Straight to the point. Beautiful product, I will attempt making myself. Second, how did you get your dog not to react to the doorbell?!!!! Thank you.

@zoemetro9824 2 года назад

I love the little details that make ur show so cool...the whisk flip, the pink sea salt, the flkrjda , the sound of the plastic container opening for the big reveal, and so many more. Starting this dough tonight. Thank you.

@MileZeroKitchen 2 года назад

Thanks for your kind comments Zoe, they're always very appreciated!

@enidpinxit 3 месяца назад

I have made this twice now with outstanding results, and it is my very first homemade pizza!

@binocz День назад

Not to often I have a genuine inward smile after watching a RU-vid video. I love hand made / home made pizza. Thank you so very much for the sublime masterclass.

@claudiamedina2825 2 года назад

That looks phenomenal, will be making it for sure. Thank you 😍

@MileZeroKitchen 2 года назад

Thanks Claudia!!!

@DeannaWalsh 2 года назад

I have those exact kitchen towels! Star anise has a really strong flavor but extremely good flavor. It’s good to leave it in for a very short time in just about anything you make. Thanks for the great video! I hope the pup got some pepperoni! 🥰

@aradhanagupta7972 Год назад

Can’t wait to try this amazing pizza recipe. It’s crispy well rison crust exactly how I like pizza to be. Thanks for posting

@markskitchenstuff6625 Год назад

I have this about once a month and it never disappoints - this is the dough of all doughs

@jaekim9013 Год назад

Ordered the pan, made this the other day and it turned out great, didn't do the vinegar reduction but looked pretty much like that and it was delicious. Thanks.

@sharonhenry3738 Год назад

That looks absolutely delicious thx for sharing,definitely worth a try.

@ditherdather 5 месяцев назад

I have no words to adequately describe how amazing that looks. Wow.

@scottmantooth8785 2 года назад

*that looks amazing...defiantly gonna have to try this one*

@mooney411 Год назад

Just got my first Detroit pan and this is gonna be the maiden voyage recipe!! I can see now I’m going to need a second pane for the other half of the dough!! 👍

@squints7120 5 месяцев назад

First video I have ever seen from your channel and I was immediately compelled to support it. This was a beautiful recipe to watch, and your directing/editing style is such an awesome compliment.

@stoic49 Год назад

Just made this last night and it was epic! Grazie mille.

@user-gk6si7kd3d 7 месяцев назад

Dude!!!!! This looks amazing! Thank you! I believe this is my favorite pizza video ever! Great Video ❤

@eugeniacoelho1826 Год назад

I can't stop watching your videos. I'm gonna try all the recipes..thanks

@mjmcoffeegray7208 2 года назад

That pizza Sir looks delicious and you make it look so easy I got to try thanks for sharing

@GiuseppeCdH 2 года назад

Thank you for making this. I enjoyed watching it!

@MileZeroKitchen 2 года назад

Thanks! Appreciate you taking the time to leave such great comment! :)

@bobmateljan6986 2 года назад

Great dough, I sometimes shorten the proofing/rising/resting times with a bit more yeast and it is still excellent.

@davidlaue8225 7 месяцев назад

I got mine fermenting in the fridge right now, due to come out at 1:00PM sharp..... Part 2: This might be the best deep dish pizza I've ever had, so many possibilities. I used two Herogo deep dish pans 8x10.5 I picked up from Amazon instead of the pricey Lloyds pan and they came out perfect. I do have a 16x16 half inch steel on the bottom of my oven, not sure if that helped, but they came out perfect. My dough didn't quite rise in the fridge like Mile's did, but after I put them in the pan for final rise they poofed up. My wife says I can make these any time I want :)

@CrispinCourtenay 7 месяцев назад

OMG, great job. This brought back many memories, I used to eat all the time at Buddys or Cloverleaf. There was also a great place in Mt. Clemens called Luigis (not deep dish, but worth the drive).

@X1MIKE77 5 месяцев назад

Agree with all of those places but any time I'm back in the Clem I have to get a Luigis or a Sorrentos. The only good pizza I get in Florida is the Detroit style I make myself.

@jamesabbott8621 Год назад

Amzingly put together video and the pizza looks amazing am going to order the baking pans and try it for sure

@tonyeatspizza Год назад

Such a soothing, happiness inducing video!!! That dough looks so awesome! Great job!

@poughquagpops3379 2 года назад

Nice tips. I'm trying this soon using a 9x13 pan. I look forward to trying your Garlic Salamoia and also the Balsamic syrup. Thanks for sharing.

@scottmantooth8785 2 года назад

*have put balsamic vinegar reduction on my pizza for several years now after trying it as an experiment one evening and it has been an integral part and ritual of my pizza consumption ever since*

@user-nt4wc7ix7j 2 дня назад

Awesome video! I have a tip for you as well! If you cut the pepperoni into cubes, you can sneak a few onto the edges before cheesing and then on top when you're done. The oil from the pepperoni will go down the sides of the crust and make the bottom even crispier!

@xXxOmarSanchezxXx 6 месяцев назад

Made this today and the crust was amazing. Light and fluffy and crunchy. I don’t have a Detroit style pan so cast iron skillet had to do. It probably adds another 5 minutes. Only problem I had was getting really good color on the bottom but I’m sure a pizza stone or oven tray to help distribute the heat would help. Just wish that proofing time wasn’t so long. Worth it if you prep a large quantity in advance and freeze was you don’t use.

@pl777 2 года назад

Looks fabuloso! Trying it out now.

@BellyTube86 2 года назад

I’ve always been intimidated to make my own dough, I have once and it turned out pretty horrible. Your video highlights what I’ve done wrong. Can’t wait to try again, thanks for this awesome bit of vision 🔥🔥

@carlosh8113 2 года назад

This is basically the King Arthurs 2020 recipe of the year.

@perotinofhackensack2064 Год назад

@@carlosh8113 You are so right. Good eyesight, Carlos. I actually wrestled with the recipe, due to not having the pan size needed. Either 25% too much, 30% too little, etc. Then I thought 'outside the box' (-->pan), and said, 'shoot, I have 2 ten inch cast irons. I went back to math school, did pi * r squared, and came up with 2x 78 square inches of pan space, pretty on the mark. So I was already with the cast irons (I tried not not be, actually, for a change of pace) and then I saw your remark and KA's recipe. Uncannily similar...

@carlosh8113 Год назад

@@perotinofhackensack2064 Yeah i love the KA recipe, works really well and isnt hard to do. # days in the fridge is good but go 7, way way better. Also got a lloyds pan too, i got the 8x10. Really wanna try the KA pizza dough flavoring but ill do that once i master the sauce. That is one thing i have problems with.

@iainwallington474 Год назад

Amazing thank you so much. How important is the shaping you did just prior to it going into the pan ?

@PDXTundra 2 года назад

You just won the Internet. This is the best Detroit style variant I’ve seen. Thank you! Subscribed!

@MileZeroKitchen 2 года назад

Thank you so much! :) Really appreciate the support :)

@zuzu-ng4nx 2 года назад

I have tried this dough and it was absolutely delicious. I did not have tomato sauce, cheese not pepperoni which made sad. I instead put black olives, cherry tomatoes and some herb. It was out of this world 👍

@MileZeroKitchen 2 года назад

That's great! Thanks for trying it out! :)

@alge3399 Год назад

Liked 👍 your Ooni Koda 16. Just got mine in November and love it. Been using a Uuni 3 for 7 years and upgraded. Great channel thanks for your recipies. Would it be ok to put the Lloyd pan on a pizza stone in the oven for even a crispier crust?

@mhais21 2 года назад

I've been meaning to try making Detroit pizza and this will be the first recipe I will follow!😅 I don't have a big counter space in my apartment so the stretch and fold method is a good option for me! Your pizza looks so amazing! Thank you for sharing your recipe! I'm a new sub! 😱

@MileZeroKitchen 2 года назад

Thanks so much for the support! Hopefully your pizza will turn awesome! :)

@FellipeRodrigues89 11 месяцев назад

Dude, love your style! Great pizza and very immersive pizza video. Subbed.

@Kotsoros37 2 года назад

Wooooow that looks amazing, cannot wait to try!! Thanks so much for making this :) cheers

@MileZeroKitchen 2 года назад

You must. Both me and Leann (wife) were like...HOLY CRAP! 😂

@Kotsoros37 2 года назад

@@MileZeroKitchen niiice! Also curious I have the 10×14 llyod pan, should I just use all the dough instead of separating them to two balls or would it be a completely different calculation haha? Thanks!

@atta1798 6 месяцев назад

Nicely done! the dough beautifully done and the rest definitely unique to Detroit!!!

@user-ky9bt8rs4g 2 года назад

This is brilliant….. you are brilliant in your work with dough…..who ever u are ….. good job 👏

@Rhisteardt 5 месяцев назад

I never comment on any social media or RU-vid, but this video is just amazing! Well done!

@4afDemDer 7 месяцев назад

this was absolutely great

@csibeszke80 2 года назад

Thanks the new recipe. Congratulation to the new video and the new pizza oven. It's a great choice! :D

@MileZeroKitchen 2 года назад

Thanks Janos! And thanks for watching! :)

@andrewwyman3675 2 года назад

Looks great! Can’t wait to try.

@MileZeroKitchen 2 года назад

Thanks Andrew!

@jackiewalsh6678 2 года назад

Trying this for sure! One question: can i use the entire dough for my 14 x 14 Lloyd pan instead of dividing into 2 dough balls for the 8 x 10 pan?

@suffaloboldier6900 21 день назад

Our favourite pizza recipe ever! Thank you!!

@VanGoWanderlust 2 года назад

Found your channel because of this recipe, just subscribed. That looked amazing and really love your video aesthetic!

@MileZeroKitchen 2 года назад

Thanks John, really appreciate it!

@Konsens.Stoerer 2 года назад

Bubbles in the dough full of aroma. I can smell it. Brilliant!👍🏻🇩🇪 My wife is just asking if I will imitate this. I say yes. Our dog is thrilled. All that's missing is the pizza oven.😂🙈

@archimedes131 2 года назад

He baked it in a regular oven at 465F.

@DEAJP10 5 месяцев назад

I’m from the UK. Our pizza is not good. I finally know how to make good dough thanks to this video!! Thank you!!

@Shermdog138 7 дней назад

A true work of art! Going to try the balsamic glaze next! Thanks for sharing

@chiefetwful Год назад

Outstanding job!!

@ddaigle5078 Год назад

we just bought Detroit style pizza pans from Detroit Style Pizza Company (not getting anything out of mention, just sharing info.) They are preseasoned and it came out so perfect. I read a post from another person who mentioned tempering the overhead heat. So I let the oven floor cool to around mid 500 degree range (F) and covered the pan with foil. Cooked the pizza for 15 mins sorry I didn't time it accurately! Then removed the foil to let the top cook off. Results were AMAZING! If you have a recipe for dough for neapolitan style we'd love to have it. Our "flat" pizzas have left us feeling flat. The bottoms don't seem to want to brown. We've tried several recipes and alot of varied temps to no avail.

@liahfox5840 5 месяцев назад

BRAVO!!!! This is pure genius! You deserve the Nobel Prize

@Jh8u2 6 месяцев назад

Just started the dough. Thanks.

@rwalloga 2 года назад

You make everything look great. Glad to see pizza oven.

@MileZeroKitchen 2 года назад

Yeeeeeesss!!! Thanks for watching! :)

@seasonbeats6221 6 месяцев назад

I’m definitely going to make this!!!

@bloodyperazzi 2 года назад

love love love this...everything about it

@Silveradoroad Год назад

Fantastica ricetta, proverò sicuramente

@roland7511 Год назад

I made my first Detroit Style pizza today with a ready mixed package from Detroit Style Pizza. It turned out "okay". I put raw onion on top hoping to cook the onion which it did but the cheese on top did not brown. What are the best methods for layering ingredients? I had cooked bacon and diced ham underneath the cheese with the raw onion on top of the cheese. I baked at 450F for 20 minutes per DSP's video but I think temperature should have been a little higher. Recommendations on layers? (Wish I could post photos...)

@joek9578 Год назад

Love your work!

@dperk001 Год назад

Sampling the Peperoni makes this video Legit! going to try the recipe today!

@saurabhchougule9483 2 года назад

wow ! Nice recipe, and I liked the video (ending) too !!

@Nanetteb 3 месяца назад

My goodness! That pizza looks scrumptious of what you made.

@ViciousAP 2 года назад

LOVED it, thanks!

@MileZeroKitchen 2 года назад

Thanks for watching!!!!

@pillowzzzbox3466 Год назад

I think I fell in love with this simple pizza recipe. Awesome video! Simple and straight to the point. I am going to try this recipe. I’ve been looking for simple Detroit style pizza recipe. And this is it thank u so much for sharing.

@CrownedWithGlory1981 5 месяцев назад

OMG!! It`s after midnight and can`t sleep anymore.. am craving for your pizza!!!

@krikorgregsarafian1179 Год назад

@mile zero kitchen Can I bulk ferment this in the refridgerater for longer than 40 hrs? Maybe closer to 72hrs?

@acyanks2319 7 месяцев назад

Im in love with your video editing style, new subscriber 🙏

@danduenas7631 Год назад

Brilliant brother, keep up the good work.

@KMills84 Год назад

That crunch was killer

@GinaG56883 2 года назад

I'm looking forward to your Ooni bakes! Tell me, what is the difference between this style of pizza and Pizza al Taglio? The toppings?

@solarpony Год назад

Hi friend, I looked over the recipe and I noticed the bread flour, I was wondering if the outcome of this was a heavy dense dough? I was wanting a lighter style yet just as airy. It looked so amazing when you were pushing it down in the pan, all the bubbles 😍

@alwayzsmarter 2 года назад

I felt like i just had a peaceful day making pizza. You perfectly encapsulated the reality

@MileZeroKitchen 2 года назад

That's great and exactly what I was aiming for! Thank you so much for watching! :)

@alwayzsmarter 2 года назад

@@MileZeroKitchen my detroit style pizza came in mail today. Excited! All the best! Subscribed

@elizabethazar1990 2 года назад

Hi! This looks so yummy! Was wondering if I could use sourdough starter to make this, and if so, how much should i use? I have a 100% hydration starter. Thanks!

@MileZeroKitchen 2 года назад

Hey Elizabeth, you can use 20% of liquid sourdough on the flour weight. Thanks so much for watching!

@genobambino2775 5 месяцев назад

delicious pizza in only 3 days!

@NancyRemling 2 года назад

Looks amazing!!🍕🍕🍕

@mpalatsi 3 месяца назад

Honestly, I've had my method of making Detroit style pizza for a while now largely based on Serious Eats guide. However, this is far more fluffy due to your patience, and I respect it. If I can show some restraint, I'm going to try to wait like you did to get it extra fluffy. Great video btw! You've got a new sub.

@PluszakMovies 2 года назад

great episode, awesome ending, you are making some great stuff over there.

@MileZeroKitchen 2 года назад

Thanks so much Szymon! ☺️

@alanmahler277 Год назад

great video Can’t wait to try this out. I recently tried with regular bread flour with a 24 hour cold ferment and not sure what i did wrong but the dough did not proof up at all. The pizza was still amazing just a little dense. I used a mixture of mozzarella and Munster cheese since I can’t find Wisconsin Brick Cheese in New Jersey. I am thinking I did not give the dough enough time to proof up or my folds and stretching needs some work. I just watched all the way to the end and realized that you just received your Ooni pizza oven. Love to hear how you make out with cooking this style pizza in that oven. I have the Ooni Koda 16 but I’m hesitant to try cooking in this because of the extreme temperatures.

@thomas.f1984 Год назад

I'm guessing your yeast was dead

@dand3975 Год назад

Best ever looking pizza dough, I been trying to duplicate this type of dough for many years.

@davidrgleffe 5 месяцев назад

Showing the second and third fold on a split screen was brilliant

@ericwoof5124 2 года назад

Thank you sir for this amazing recette! I tried a detroit pizza in Los Angeles and I prefer my detroit pizza at home! Way better !! 😁🤙🏾 cheers from Tahiti🌴

@MileZeroKitchen 2 года назад

Thanks Eric!

@sheteg1 Год назад

Great recipe ! Have the dough rising now. Thx 🙏. Btw I haven’t seen kitchen taps like that in a very long time.

@MileZeroKitchen Год назад

Thanks! About the taps: welcome to the wonderful world of rentals! 🏚️

@kidpwnz 2 года назад

20 hours in the process and can't wait to do ittttttttttt

@agustinagussaun9777 7 месяцев назад

Hello, i love tour Job, i make this recipe many times, it's my favorite. I have a question, how long can I leave the dough in the fridge? Maximum?

@FelixBAlvarez Год назад

I want to make this recipe this weekend! Would the single pack of Fleischmanns Yeast work or would that bee too much yeast? First time ever baking bread so dont want to mess this up.

@pjarnfelt 2 года назад

Loved that ending! I thought you were awaiting that special someone. No, it was that special something!

@MileZeroKitchen 2 года назад

Haha THAT something was even more special THAN SOMEONE!

@squints7120 5 месяцев назад

Thanks!

@PizzaHomie 2 года назад

Looks incredible! Definitely want to try. It seems like you didn't use semolina to shape this one. I guess it's a different style of pizza altogether than your roman style. What does using semolina do differently to the texture/flavor vs the flour used to shape this Detroit style?

@MileZeroKitchen 2 года назад

The main difference is that i stretched this pizza inside the pan by only making the classic holes. I only use semolina when I need to stretch my dough before I place it in the tray (it doesn't make it stick to the pan and it also give a more crunchy bite). This method won't need it though, the crispy mozzarella already does it!

@adrianportal8635 2 года назад

Yum! I'm gonna try the balsamic syrup sauce.

@MileZeroKitchen 2 года назад

Such a great combo with this style of pizza!!!

@neilkanth 2 года назад

can't wait to make this - how large is the plastic container you put it in when you put it in the fridge? 64oz?

@dgerson76 2 года назад

Looks killer!! Question- what size dough ball would you recommend for the 10x14 Lloyd’s pan?

@intotopei Год назад

Came here for an answer to that question as well!

@christopherboudrot5181 5 месяцев назад

Recipe shows 360 gram dough ball for an 8x10 (80 square inch) pan. 360 grams divided by 80 = 4.5 grams per square inch. 10x14 pan needs 140 square inches x 4.5 grams = 630 grams. The 80% hydration would indicate 350 grams flour + 280 grams water. Recipe also shows 7.5% olive oil and 2.5% salt so about 26 grams olive oil and 9 grams salt.

@krikorgregsarafian1179 2 года назад

Can’t wait to try this out! I have 2 10x14 Lloyd pans. How do I scale the recipe so it works for my pans? Do you have a formula?

@MileZeroKitchen 2 года назад

I don't have a formula unfortunately, but i calculated 360 grams for my 8x10. So I'd say aim for 400/450 for the bigger pan?

@BravissimoPP 2 года назад

It's actually easy math... 8x10 =80 square inch. If you are using 360g of dough just divide by 80. It will give you 4,5 gram per square inch. A 10x14.is 140 sq inches. So to get the same thickness factor just multiply 140 by 4,5. Which is 630g of dough. I personally think it's on the heavy side, to a traditional Detroit style pizza. I would go for 3,5 to 3,75 grams per inch² max. I hope this helps you.

@aadamblanco 5 месяцев назад

Your thumbnail photo got me to click. The artistry of your editing, appealing small details, and eye catching cinematography made me subscribe. I was entranced and entertained. What a great premise to have the instructions in closed captions. I was able to learn while watching an enjoyable scene. Well done, extremely well done!

@abdelrahmansabra7886 2 года назад

I enjoy looking at your recipes Creativity and I like your writing a simplified overview of the recipe^-* نااااااايس

@MileZeroKitchen 2 года назад

Thank you so much for your kind comment! :)

@427les 2 года назад

Great video and recipe. How long to you reduce the balsamic vinegar and sugar? Thank you

@MileZeroKitchen 2 года назад

Hey thanks! About 20-25 min I'd say

@marksieber4626 9 месяцев назад

Try a Detroit style in a cast iron pan. I do mine in a #10 BSR. Turns out great.

@TommyTarhun Год назад

Cooking videos that don't have any voiceover usually piss me off, but this was a joy to watch. Also reminded me to clean my kitchen.

@wyldeman7 2 года назад

this is such a well made video, thank you. this would be direct dough left to ferment for 2 days correct? are there pros or cons to this vs using a biga or poolish pre-ferment? while those seem fancier, yours looks about as perfect as it could without the fancy methods. hope your channel blows up, this is excellent stuff.

@MileZeroKitchen 2 года назад

Thanks so much for the kind words! This recipe uses a straight dough method (direct, yes) you can use a biga or poolish (i use them many times on this channel) and it's a extra step that will make your dough gain some extra flavor! :) Good luck!