How To Make Detroit Deep Dish Pizza Recipe
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How To Make Detroit Deep Dish Pizza Recipe


welcome friends welcome to another pizza
of the week and this week we are making Detroit deep-dish pizza
a Motor City Classic so first into this bowl is durum semolina that is a
grittier kind of flour adds a really nice texture and and a different flavor
to the pizza dough next in is some yeast and sugar and water and this water is
about ninety degrees Fahrenheit so we put this in and I’m gonna give this a
stir to hydrate the flour mix in the yeast and then we’re gonna let this sit
for five or ten minutes and let that yeast bloom let it prove let it come to
life we’re looking for some foam on the top just to make sure that everything is
going the way it’s supposed to now if you are pizza purist if you’ve been
upset with the other pizzas that I’m making hold on to your hat because this
one is going to blow you away we’re going to cook it in these parts bins
these are blue steel Detroit City pizza pans they started out as parts bins in
the auto industry we’re going to build these pizzas upside down so the
pepperoni goes on first then the cheese then the sauce in some places they don’t
put the sauce on until after it comes out of the oven this is an amazing
interpretation of a pizza okay so we’ve got foaming action the yeast is good now
if you know that your yeast is good you don’t need to do this step it’s not
strictly necessary you could have just added everything all at once
next in is bread flour and this is just plain bread flour not anything special
no pizza flour no double-0 this is just regular bread flour so we
put that in and some salt in as well and I’m just going to give us a bit of a
stir with spatula just to start and moistening it up okay we get it to this
point where it’s this ragged-looking ball of dough I’m gonna put a cover on
it and I’m gonna leave it for 15 minutes okay the time is up now the purpose of
letting this rest is really just to make sure that the
our is fully hydrated which is going to help in the kneading process so I’m
gonna put this on to a stand mixer and we’re going to need it on medium for
seven to eight minutes okay the dough looks great now I’m gonna pull
it out of the mixer here’s the deal just like our 72-hour pizza dough that
we make for the other pizzas this would be great if you put it in a bowl covered
it and stuck it in the fridge for 12 to 24 hours you would really build a lot of
flavor that way and you’d also get a better texture but I don’t have that
luxury today I’m cooking this pizza tonight so it’s going to have to do with
a couple of hours on the countertop so I’m going to pull this out of the bowl
I’m going to break it roughly into two pieces and then I’m going to put each of
those pieces in an oil bowl cover it and leave it on the counter for three or
four hours now this dough is incredibly sticky so
make sure you turn it to coat it fully with the oil in the bowl okay it’s all
coming together the sauce is pretty much done so I’m just gonna keep this at a
low simmer just to keep it warm I’ve got a really good rise from the dough now we
move on to shaping it into the pans now these as I said are blue steel pans made
in Detroit they are the kind of standard Detroit deep-dish pizza tin and just
like a cast-iron pan they have been seasoned to try to make
them no stick and the more you use them the more no stick they will become these
haven’t been used very often they still might stick a little bit but every time
you make a pizza with these you’re going to use quite a bit of oil generously
coat them with oil and you want a neutral flavored oil you don’t want to
use olive oil today I’m using canola but you could use grapeseed you could use
probably avocado something with a high smoke point that doesn’t add any flavor
and so you just want to rub the oil into the pan get it coated everywhere and if
you think you’ve used too much oil you’ve probably used the right amount
okay now leave the oil on your hands in fact get both of your hands oiled up
because this is a very sticky dough it will stick to everything and in the last
part of this I didn’t use any flour on the bench and it did stick to the bench
you don’t want to use any flour then let it stick to the bench so we’re gonna
pull this out and in the process of pulling it out it will deflate that’s
fine it’s expected we create kind of a trying a rectangle I guess math wasn’t
my big thing so we got it we get a rectangle and we put it into the pan and
then you just try to spread it out a little bit and it’s
going to contract back on you that’s fine as soon as it starts to contract
back on you stop move on to the next one and so we’ll pull this one out and we’ll
do exactly the same thing kind of pull it into a rectangle put it in the pan
and then spread it out a little bit now as soon as it pulls back stop spreading
and we’re gonna let this sit for about five minutes I’ll put some covers on it
so that doesn’t dry out and then we’ll come back and we’ll finish the shaping
now I’ll cover them and we’ll just continue pressing them out to fill the
pan now this might take you two or three times just let it rest cover it up come
back to it don’t be impatient with it don’t try to force it as soon as it
starts to pull back just let it go let it relax and I move over to this one or
just do the same thing just use the tips of your fingers and push it out and
you’re gonna think oh there’s too much oil and that’s why it’s springing back
because it’s you know slick and it’s oily partially that is true but mostly
it’s the gluten in the dough so just pull it out and now if this takes two or
three times it’ll take you two or three times don’t worry about it just recover
it and come back to it now once you’ve got it spread out cover it up and we’ll
let it rise for a better hour hour and a half okay I think we are ready now I
said this before these are upside down pizzas which means
the pepperoni goes on first and the sauce goes on last so I’m gonna make the
first one as the classic traditional pepperoni goes on first and this is not
artisanal pepperoni this is not the meathook this is industrial-strength
pepperoni and you just place it on here until you cover the entire piece of
dough of course you know you want the pepperoni to be good quality but you
know you’re not buying something really fancy for this pizza looks good I think
I got more on one end than the other so it’s let’s even it out a little bit
great next on is the cheese and again this isn’t anything too crazy this is
Wisconsin brick and it’s shredded and you want to get it right to the edge of
the pan you want it to touch the edge of the pan and you want to put a lot of
cheese on here you want the cheese to sort of melt right up against the side
of the pan and create this sort of crispy wonderfulness absolutely
wonderful now I’ve got about 320 grams of cheese per pizza and that’s from
talking to the guys at buddy’s a little bit of information that I could glean
from online it seems like a lot of cheese it is a lot of cheese but it is
so good so make sure you get it touching the side of the pan that’s perfect now
the second pie is based on one that they serve at buddy’s called the Detroiter
and so it’s a little bit different the cheese goes on first and then we put on
the pepperoni really lay them on thick and last on is the sauce and I can hear
some of you out there screaming how are you gonna spread the sauce on top of the
pizza now you don’t um you don’t the crazy thing is you just put two racing
stripes of sauce across the top of the pizza you lay it on thick and it goes
right to the end now I’m putting it on before it goes into the oven a lot of
places in Detroit put it on after it comes out of the oven
so you can do it either way and I just want to make sure I’ve got enough sauce
for both and then you just toss these in the oven and let them cook like any
other pizza oh I I thought that might have been a
little more graceful okay so I said earlier that the pans need to be
seasoned these come pre-seasoned but apparently not it’s seasoned enough it’s
seasoned enough so eventually they will become nonstick but at this point they
are apparently still a little bit sticky they’re full stick it is like full the
full stick yeah hot season it is you whoo it’s like 35 degrees Celsius in
here which is absolutely crazy sells it it’s a bit messy here but this end looks
really great um like anything when you do it the first time it’s like the first
pancake first one it’s not always it’s not gonna be perfect and don’t expect
perfection I know a lot of people get all weirded out
they don’t make it perfect the first time and then they throw their arms up
in frustration and they never try it again get back on the horse make another
pizza well you know the biggest test is what it tastes like what it tastes like
so I’m gonna say that’s probably still way too hot for me this one is like I’m
gonna burn my mouth the Detroiter okay so it’s got the sauce on top and it’s
got the sauce and the pepperonis on top of cheese
yes whereas that one is more traditional with the pepperoni under the cheese I
might cut that a little smaller is that okay talking about that’s not how they
do it at buddy’s I just need a little piece that eat right now okay um it’s
gonna be hot so the thing I like about this style of pizza is it’s a thick
bread it’s almost like a focaccia and it’s on the underside it’s like a fried
bread yeah and I just get that fabulous crusty cheese musty cheese is just
amazing there’s what that wonderful taste great other than I couldn’t get
out of the pan cuz the pans not seasoned properly this tastes amazing mm-hmm um I
think the dough’s got the right consistency the crunchy cheese bits
around the outside yes yes the oops I’m I’m leaking sauce on to your other
one how are we gonna compare now I think you germinated I like that I like that a
lot now if you
or a pizza purist and you’re saying that’s not pizza that’s fine call it
something else don’t really care just call it the Detroiter
because it’s amazing that is truly an American pizza so this one in theory
should taste the same it’ll taste exactly the same it’ll taste exactly the
same and I’m not gonna get into cutting it right now cuz it’s it’s a bit of a
disaster it’ll be easier to cut when it’s cold so give this Pizza style a try
I will put links below to where you can get these pans the recipe will be below
thanks for stopping by give it a try hope to see you again soon you

About Earl Carter

Read All Posts By Earl Carter

100 thoughts on “How To Make Detroit Deep Dish Pizza Recipe

  1. Thanks for watching and commenting Everyone! As always the recipe is in the ^^Description Box^^ below the video – Also check out those Bagged Milk T-Shirts: https://teespring.com/stores/glen-friends-cooking

  2. Today i saw a meme of your channel on instagram, it was about you making the original coke and how there could be cocaine in it hahah

  3. Having been in Michigan for over 20 years I never heard of Detroit style pizza until like a year ago. All of a sudden I'm seeing it a lot since then.

  4. Interesting take on a traditional Chicago deep dish. Looks pretty good, although I expected you to know better. You can never trust pre-seasoned pans. As soon as I get new cast iron I scrub the hell out of it, and then I re-season them.

  5. Gluten Free People, this recipe works pretty well with Italian GF flour by Caputo.
    It can be yeasted, it can be formed to this type of pan, it rises and has a good crumb.
    Let it proof 24 hours in the fridge for best flavor development.

  6. Would your pizza pans be known as the Zoolander (BLUE STEEL), Great pizza Glen and Julie, even though they didn't want to come out clean, 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

  7. Looks tasty. Recently I watched a youtube video and the lady went to a restaurant and brought back an Italian Tomato Pie for the family. She raved about how delicious it was. It looked like a deep dish pizza to me, but she said it's not really a pizza but how popular they are in the Eastern US. Are you familiar with Tomato pies? And, would that be of interest to you to make on pizza Fridays. Thanks.

  8. Did you happen to grab a coney dog while in Detroit? It would be amazing if you actually figured out their Coney sauce. Enjoying the channel thank you.

  9. Finally, something I can sound somewhat knowledgeable about! Glen, I’ve been making Detroit style pizza for about a decade and actually do a little consulting on it with pizzerias. As much as we all love the idea of the authentic blue steel pans, they are a disaster for the home cook. They just won’t ever get used enough to build up that nonstick patina. They will stick, they will tear your pies and people will throw them away and give up pizza making in despair. Instead, get some Detroit-style pans from Lloyd Pans. They are aluminum with a tough nonstick surface. They work like a dream and a bunch of my pizzeria friends have completely switched to them. I have no connection to the company – they’re just good pans.

  10. Great job on the Detroit Pizza. I grew up eating Buddies & Shields in Detroit. Yours looked almost perfect despite the pans needing more season to become non-stick. Check out Detroit Pizza at Emily Squared in NYC to see some interesting toppings.

  11. I was born and raised in Detroit. Glen did a great job re-creating a classic Detroit pizza. I was never a big fan of this style though, always thought it was just cheese bread with a drizzle of sauce. I always ordered mine with extra sauce.

  12. You’re the most random YT channel I could have found. But I’m so glad I did. Love every video I’ve watched. (: I look forward to every upload.

  13. I made Detroit pizza once and didn't use enough cheese the first time, and I also didn't have the classic pan for it. I just used a 13×9 pan. But I think the sloped sides are necessary for that cheese crustification!

  14. My old neighbor where I grew up was right from Sicily, her pizza was similar to this. She used to say " this is real pizza not that flat Greek stuff you buy downtown"…so maybe it is more Italian ish than you think.

  15. Your house could be burning down and your wife would just go, “Glen, the house is burning down.” And then you would go, “Yep.. it’s definitely burning to the ground.”

  16. We dont have this type of pizza in norway actually so i'll try to make it myself 🙂 only one i've tried before was at pizza Hut and it was pretty good!

  17. No kidding Glenn! Get back on that horse.
    I made a sheet pan pizza 2 weeks ago and it came out horrible, but my second attempt this week, solid! Learn for your mistake ya'll

  18. If you make another pizza video, it might be cool to see a time lapse of the dough rising 🙂
    Thanks for the video

  19. It's always amazing to me being a born and bred Detroiter how we produced the two largest Pizza chains Little Caesar and Dominoes known across America…. yet here in Detroit it's actually considered the cheapest bland pizza we make. Our Deep Dish is as good as Chicago's and better than anything from New York. Buddy's, Shield's, Louis' Kings of the Detroit Deep Dish…

  20. For historical fans, the Detroit Deep Dish is pretty universally considered to be invented by Loui's Pizza, MI. A italian Detroit auto-family who had access to industrial square parts bins which they converted into pizza pans this ability to deep dish cook combined with their original dough (sugar added, and heavier in oil, giving the awesome and specific texture and flavor like no other pizza) made the new pizzas a huge hit. Having been a hit the style spread with spin-offs in one way or other tied to Loui's around the same time. Buddy's and Shield's became the larger multi-outlet chains with the original style recipe. Louis' is still the one single restaurant in Hazel Park, MI. Jet's is another good Detroit pizza as mentioned here also but not the same Deep Dish style as Glenn did here which is the true style. He did a great job BTW, just bad release which is common as he knows to well with new pans.

  21. This style pizza has become my favorite, in large part because I'm really lazy and I don't have to knead or roll out this dough. Also because the crust comes out just perfect. I love the crunchy fried edges. I don't use semolina flour, just regular bread flour, and it comes out great.

  22. Any chance of a CHICAGO Deep Pan it looks like the most insane and beautiful thing I ever have seen from afar…. cause we don't have ANYTHING like it over here across the pond.

  23. We have something slightly similar in Philly called Tomato Pie, but having grown up in the Windsor/Detroit area I think Detroit Style is superior. No competition.

  24. I love this style of pizza. The outside of the crust is crunchy from the pan and the oil. Better than Chicago style, but that's just my opinion. Pizza is always good, not matter what kind.

  25. I had some durham semolina flour from a pasta experiment last winter. I also have a sour dough culture. I can also math.

    I removed yeast and sugar. I also removed 50ml of water and 50g of bread flour. I then used 100g of my 100% hydration starter.. 2 hour warm ferment to let the culture get rolling. 18 hours in fridge.

    Stretching required hardly no rest. Texture fairly delicate. Taste was amazing. Good combo of pasta and bread flour here.

    Sourdough Detroit dough test sucessful. Longer fermentation may leave dough too delicate…

  26. Throw those pans in the oven at 450 degrees, take them out and carefully smear them with flaxseed oil (linseed oil) all over.
    Throw them back in for another half hour at the same , 450 , upside down over some foil or cookie sheets and allow to later cool IN the oven completely.
    Same as cast iron, the pours of the metal need to open up first .
    It allows the oil to polymerize. 🤙🏼

  27. Been meaning to buy a Detroit pie pan for a long time, but finally pulled the trigger. Thanks for the video and the link!

  28. You should try coconut oil!!!! Or clarified butter!!! Love all your videos Glen!! Keep up the awesome content. I emailed the detroit mob and they still haven’t gotten back to me about international shipping to Australia.

  29. That is not Detroit pizza. You have to set your house on fire and let the pizza cook inside your burning house. Detroit pizza is a product of Devils Night arson attacks.

  30. as a Michigander, I just want to say thanks for putting our truly superior pizza on display. this is the pizza that helps you survive harsh northern/midwestern winters. new york style won't bulk you up. chicago style is too messy to eat on the go. Detroit style will put that insulation on you, and you can eat it while you're driving.

  31. In real time comment: I'm making these now. Since I'm alone, did half of the recipe. It's in the last rest time before oven. The recipe looks perfect, the only point is it took way more than 7-8 min in the kitchenaid. About 20 min, in my case. I may comment again in an hour, after i eat it lol

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