Ready to get your Detroit style pizza fix in 8 straight hours? Start this process in the morning, have dinner ready in the evening! Leave a like if you enjoyed this video and subscribe if you haven’t already - it really helps the channel a lot!
I used All TRumps, and at the point you laminate it on the counter, mine is no wear near the structure and less tacky you have yours at. Did yu leave out additional S&F's than mentioned?
Thanks for posting this, the dough you made looks incredible! I have a 10 x 14 Detroit style pan. What amounts of flour, water, yeast, salt, and olive oil should I be using for that pan to reproduce such a glorious crust?
Was just looking for a pizza recipe video didnt realize I was gonna get a 4k movie with a whole plot line and story. Super cool video! Thanks for this.
Thank you for making this recipe! I attempted this yesterday and it worked absolutely well with the busy work schedule that I had, allowing time to rest and be ready in the oven at night! Not only that, but it came out GOOOOOD. The texture of the crust and the flavor of it was incredible!! While I did not have 8 x 10 pans, the 8 x 8 and 9 x 13 onesworked incredibly well, surprisingly the dough filled out on the latter just as well as the former!!! If I have to make this style of pizza, I’m working off of this recipe again - it’s amazing!!!
I am obsessed with this channel! So happy I came across it. I must know, are you a professional chef? May I know the brand of olive oil you use please?
Excellent video I love Detroit pizzas. I got lost when you separate the dough...is it to make two pizzas or do you fold them and put them back together. Thank you and I hope your respect ... I'm dying to make one
How tf is the dough not sticking to your hands? I made this with all the exact measurements and timing and it’s literally just a puddle that sticks to me
Including dough rising times may vary + hes editing out some of the folds/kneads to shorten video. Im also assuming he is in Italy which has parts of dry hot days with lower humidity.
What does "0.60" grams of yeast translate to? Is there a mistake because by my calculations would be about an eighth of a teaspoon? That seems like such a little amount. It's hard enough for us Americans to figure this out. Lol
.6 grams is just over 1/2 gram or .13 teaspoon. Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams. I'm trying it today and following the instructions exactly and I'll share what I learned.
@@RobPerkins Yes, it seems like way too tiny amount of yeast for something that needs to ferment only for one day. It doesn't make sense. I wonder people are just interpreting it as 6 g of yeast.
Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams going into the bowl. I'm trying it today and following the instructions exactly and I'll share what I learned.
You definitely will destroy me at pizza making but street fighter 2 is a different story. Lol. Did the letter folds give you that crumb? If so that's my new method for that style!!! Weather here is getting nice, I gotta bust out the ooni !
Thanks for the recipe! That crumb looks amazing! A question I have js what temp is your water? I know that the water temp is a factor in how long fermentation takes, and also how do you quantify the yeast and know when it’s done bulk fermenting and proofing? I bet this same dough would make a crazy canotto pie and it would be a fun experiment to bake it like a loaf of bread! Cheers!
Well done Sir, but if I want to make double or tripple amount of dough, do I simply double/tripple the ingredients? I read often that the amount of yeast shouldn´t change at all. Thanks for any tips. Great channel with great recipes.
Hey great video. Can I ask, approximately how long do you stretch and fold, as I tried making this, but my dough was super sticky and I didn’t get the same results as what the video shows, in terms of the dough forming into a nice ball, after the first stretch and fold?
“0.60g dry yeast” Any typos here? Or is this the same as roughly a half gram? I ask as other similar recipes use an order of magnitude more yeast. Thanks 🙏
I'm thinking that he means .6 g yeast . Several people have asked but I've not yet seen an answer. With so many people saying the recipe turned out great, I'm inclined to believe that it is not a typo. Which is surprising since, so many recipes need so much more than that. Plus the video seems to show more than .6 grams going into the bowl. I'm trying it today and following the instructions exactly and I'll share what I learned.
No, not a typo. Do more research on pizza doughs, you’ll find the longer the ferment, the colder as well, the less yeast, the better the flavor. You’ll need a really accurate little”drug dealer” type gram scale, you can then measure your salt, yeast etc much more accurately.
Great video, but I would have thought your friend would have eaten the pizza they requested with you at the end. Does the multi-day crust have better flavor than the one-day crust??? Or are there other differences?
Great video!! I am very curious about the stretchy lid you put on the detroit pan. It isnt listed in your equipment and I think I really really want one for my pans. What is it?
Ok I had my doubts at first then watched the video.....I should always trust you Dani! It looks great and I'll be trying to make this soon. Caputo Nuvola Super ok? And where can I get the pan CONDEM lids? Jake just keeps making great videos..give him a hug for me!
I did this today, and woooow. I think i never made such a tasty, light, crunchy dough. Did not split the dough and used whole in a normal oven baking tray. Simply absolutely amazing, woow!!
@@MileZeroKitchen Thank you. After all these years making pizza at home, I finally bought myself a kneading machine two days ago. And the first thing I do after having it, is a no knead dough🤣 Now off to another recipe of yours, full knead ahead😁
This is such a great recipe. I had to revisit it to confirm my dough math. It makes for an incredibly light, tender-crispy crumb and crust. We have the bounty of mom’s Summer garden at our disposal so we did a variation with a braised eggplant and tomato sauce along with parmigiana and Calabrian peppers. Bonkers.
@@dgerson76 I did his recipe. I thought I could divide it to make 2 pizzas, and they would be thinner. It didn't look like enough, so I did one pizza. I figured it was probably too much dough, but it came out really good.
The recipe says “Divide the dough in 2 equal balls, place them inside a well-oiled Detroit-Style pan”. Does that mean this is enough for two pizzas and you’re showing the technique for one pizza?
tolle videos machst du da mit genialen rezepten und dann noch ein Paulaner dazu...dafür Daumen Hoch und Abo dagelassen...ich werds ausprobieren ...kannst du mir sagen warum du nur trockenhefe nimmst und keine frische...vielen dank..lg Slothy
Curious. Why did you par bake this Detroit? In your other Detroit recipe you baked it all at once. Do you think par bake improves the crust? Keep making great videos!
Watched this halfway into my focaccia and decided to half it, throw 1 half in the fridge, and that sucker is going to transform in a deep dish ish pizza tonight. The other half is going to turn into a muffaletta. Thanks for the inspiration. 🤟
This looks especially delicious for a dough made in a a single day. Usually i let my dough slow rise in the fridge for 24 hours but i want pizza tonight and didn't prep yesterday. My question is did you just roll the other half of the dough into a tight ball and put it in tupperware to cook later? Also i'm assuming you mean active dry yeast correct?
Interesting how you achieve this level of proofing with so little yeast. And by the way, for hefeweizen you need a proper glass. It really changes the taste
Very nice video! But as a german from munich and beer lover It hurts to see you drinking the Paulaner wheat beer right out of the bottle. It tastes way better if you pour it in a high beer glass because of the yeast at the bottom of the bottle 😉
How do you measure .6 grams of yeast? Seems like an incredibly small amount. I thought maybe it was a type-o but I went to the blog and you wrote .6 there as well.
nice vid indeed. But you´re not supposed to drink "Paulaner Hefe-Weizen" from the bootle but to use the right cup and the right technique to pour it ;-) . But what do i know, not living in the bavarian part of germany
Steven thank you so much for the input. I learned the lesson the hard way: like you many commented on it. I swear I’ll never drink it that way again. Promised.
I made this pizza when I didn't have time to follow you other Detroit recipe. I loved it! Quick question. I want to make this recipe tomorrow, but I don't have time during the day. Would it be alright to leave the dough in the fridge for 16-20 hours before the final 3-hour rise?
Beautiful video as always! Question about my dough. It is a lot less stretchy and more liquid. Her in The Netherlands we don't have a lot of variation in flour. Mainly all purpose and pastry flour. It might be that the measurements are off for me. Should I reduce the water to flour ratio? Any idea what ratio I can try? I had the same experience with the "Authentic High Hydration Roman Pizza" recipe, but it still came out very tasty, just a lot less rise. Thanks for any help!
Hi there! Sounds like you need stronger flour. If you’re able to find bread flour, that would be your best alternative. Otherwise, add vital wheat gluten to all purpose flour (add 7g vital wheat gluten per 250g AP flour). If neither are an option, then using less water would be your only option, but it won’t be quite as light or airy.
Just curious. Why the stronger protein flour from your other Detroit recipe(which is fantastic)? Should I use this stronger flour for that recipe too? Or still use the KA bread flour? Thanks!!
You can still use KA and get an amazing crust! The Polselli super is working pretty good with me and because it’s rising for 8hour straight I wanted to give it that extra push!
