Originally Posted by JONESY
Hey hey hey slow down, everybody always talks about New York pizza and Chicago pizza but nobody knows about Detroit pizza. If they only knew how good this stuff was, they would all be doing it, I don't think the guys from NYC could handle it.
Great looking pies. I'd you ever want real Detroit pizza, cone on up and try shields, heck I'll even buy.
I keep thinking someday I'm going to make the 4.5 to 5 hour drive up there to try some official Detroit pizza.
I have a pdf file for the second version with pics if any one wants it.
This style of pie maybe my favorite to make. I try to get the dough under the chees a little doughy. Not sure if Detroit style is like that but favorite local pizza joint is like that.
Here is the jets recipe: Not sure if it's to thick. This is in a 10x14 blue steel pan.
Flour (100%): 429.49 g | 15.15 oz | 0.95 lbs
Water (65%): 279.17 g | 9.85 oz | 0.62 lbs
IDY (.3851%): 1.65 g | 0.06 oz | 0 lbs | 0.55 tsp | 0.18 tbsp
Salt (1.75%): 7.52 g | 0.27 oz | 0.02 lbs | 1.57 tsp | 0.52 tbsp
Total (167.1351%): 717.82 g | 25.32 oz | 1.58 lbs | TF = 0.15
Another recipe. This one is not as thick and with a higher hydration.
Flour (100%): 273.04 g | 9.63 oz | 0.6 lbs 2 cups + 3 tablespoons
Water (75%): 204.78 g | 7.22 oz | 0.45 lbs ¾ cup + 1 tablespoon + 2 ½ teaspoons
IDY (0.55%): 1.5 g | 0.05 oz | 0 lbs | 0.5 tsp | 0.17 tbsp ½ teaspoon
Salt (1.5%): 4.1 g | 0.14 oz | 0.01 lbs | 0.73 tsp | 0.24 tbsp ¾ teaspoon Total (177.05%): 483.42 g | 17.05 oz | 1.07 lbs | TF = 0.1218
I used King Arthur All Purpose flour, and Fleischmann’s Instant Dry Yeast (IDY), which is a bit different than those packets of “Active Dry Yeast.” Both should work fine, but Active Dry Yeast requires that you mix the yeast with water and let it activate for a bit. Instant dry yeast does not require that step, but it also should not make direct contact with water. Dissolve salt in water, add flour, sprinkle IDY on top. Mix on lowest speed (with dough hook) until incorporated then continue on this speed for an 8 min knead. Let the dough ball rest for 20 mins.
Put about ¾ tbsp of oil into your pan and brush it all over the bottom and sides of the pan. You can spread it around with a paper towel, but you might need a bit more oil, as the towel will soak some of it up. You want a thin layer of oil all over the pan.
Oil up your fingers and remove the dough ball from the mixing bowl. The dough should be pretty wet/soft/sticky, but should stretch easily. Stretch the dough all across the bottom of your oiled pan, reaching all the way into the corners. With oiled fingers, you shouldn’t have too much trouble with this. Cover the pan with plastic wrap or a towel, and let the dough rise for 2.5 – 3 hours (it will double in size, at least).
Assembling the pizza:
Preheat your oven to 475 degrees, with one rack placed on the lowest level in your oven.
Punch down (deflate) the dough and peel back a bit off the sides of the pan. Paint more oil/shortening along the edge of the pan, right along where the dough meets the pan. As the pizza cooks, the dough will rise more, and this extra layer of oil/shortening will help when removing the pizza from the pan after baking.
Toppings will go directly onto the dough BEFORE any cheese/sauce, to prevent too much burning or charring. Use whatever you like!
You will use two kinds of cheese for this pizza recipe: white cheddar and standard (low-moisture, part skim) mozzarella. The white cheddar should be piled up around the edges of the pizza, all the way to the edge, overflowing along the sides of the pan. This will provide the baked-cheese crunch on the crust that is representative of the Detroit style. I purchased a 2 lb. block of Cabot Extra Sharp White Cheddar cheese from Walmart. I grated the cheese myself and ended up using nearly half of the block on one 10X14” pizza. Pile up the white cheddar along the edges and spread some over the rest of the pizza, but ONLY white cheddar should be used along the edges. Fill in the rest of the pizza with regular shredded mozzarella.