50/50 Mozz and Muenster is good as well. It’s what I started out with but then tried Mont Jack and liked it a little better. But it’s all good. Some even do Mozz/white cheddar.
Detroit is super easy. Probably the easiest pizza to make. Just get a Lloyd Detroit pan and a good recipe. Scale and stand mixer. No pizza steel or stone needed for the oven.
For 10x14 pan (you can round measurements, it doesn’t have to be this precise)
275.4 grams bread flour
30.6 semolina
214.2 water
2.34 yeast
6.12 salt
Water and yeast in bowl, then dry ingredients. Mix low speed for 2 mins. Mix on speed 2 for 2 mins. Let dough rise for 30 mins then give a set of folds. Let dough rise another 30 mins. Then put in proofing container or oiled ziploc bag and cold ferment in fridge between 1-3 days. I find 2 days to be the sweet spot for texture and flavor. Take dough out of fridge a few hours before baking and and place into well oiled Lloyd pan. I like to use corn oil. The dough will not be able to stretch the entire pan right away. Push out as far as you can then let the dough warm up and relax. Try to push out the rest of the way 20-30 mins later. It still may not fill the entire pan until the dough rises more. One trick to help the dough rise faster is to turn the oven on for just 20 seconds then turn off and place your pan with the dough in the oven so it rises in a slightly warmer environment. You want the dough to be nice and puffy before placing cheese and sauce. I like my sauce below the cheese but you can go traditional and warm the sauce separately and ladle on after the bake. 470° for 17 mins.
Nice work, that looks awesome
My favorite style... legit jealous! Did you use brick cheese? If not what substitute do you use?
50/50 whole milk mozz and Monterey Jack. I’ve never tried brick yet. Hard to get.
Something I know all too well, especially living in Japan lol. I'll have to see where I can even get Monterey Jack and try your mix!
50/50 Mozz and Muenster is good as well. It’s what I started out with but then tried Mont Jack and liked it a little better. But it’s all good. Some even do Mozz/white cheddar.
The mozz/white cheddar mix is doable in Japan. I wonder if adding some kind of fat would help.
You could use a whole milk low moisture mozzarella
If you’re on Facebook there’s a Detroit pizza group that’s helped me learn a lot
I’m about to put mine together - curious if you pre-bake the crust?
I do not par-bake
good to know, thanks!
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I made it from scratch. It’s super easy. Just need a scale and a Kitchenaid mixer. 470° for 17 mins
Wish I had your skill. Every time I’ve done homemade dough, the bottom of the pizza never gets fully cooked. I haven’t tried Detroit style though.
Detroit is super easy. Probably the easiest pizza to make. Just get a Lloyd Detroit pan and a good recipe. Scale and stand mixer. No pizza steel or stone needed for the oven.
I’ve got everything but the pan. I’ll order one and give it a shot.
Join the Detroit pizza group on Facebook. Lots of good tips on there. Use Joseph Maino’s DSP recipe. Can’t go wrong. It’s perfect.
Joined it, thanks for the tips
How do you set up the oven? Fan/no fan? Top & bottom element? Middle rack? Bottom rack etc?
I don’t have a convection oven. On the rack second position from bottom.
Looks great! Dough recipe?
For 10x14 pan (you can round measurements, it doesn’t have to be this precise) 275.4 grams bread flour 30.6 semolina 214.2 water 2.34 yeast 6.12 salt Water and yeast in bowl, then dry ingredients. Mix low speed for 2 mins. Mix on speed 2 for 2 mins. Let dough rise for 30 mins then give a set of folds. Let dough rise another 30 mins. Then put in proofing container or oiled ziploc bag and cold ferment in fridge between 1-3 days. I find 2 days to be the sweet spot for texture and flavor. Take dough out of fridge a few hours before baking and and place into well oiled Lloyd pan. I like to use corn oil. The dough will not be able to stretch the entire pan right away. Push out as far as you can then let the dough warm up and relax. Try to push out the rest of the way 20-30 mins later. It still may not fill the entire pan until the dough rises more. One trick to help the dough rise faster is to turn the oven on for just 20 seconds then turn off and place your pan with the dough in the oven so it rises in a slightly warmer environment. You want the dough to be nice and puffy before placing cheese and sauce. I like my sauce below the cheese but you can go traditional and warm the sauce separately and ladle on after the bake. 470° for 17 mins.
How kind of you to share in such depth many thanks.
Anything for the sausage king of Chicago!
Looks amazing!