Detroit'ish Style First Try (on Pit Boss)

[Chester]

I’ve never heard of Detroit style pizza. I was thinking in my head that maybe you went in and dashed out with a stack of Little Caesars.

 

[Moose]

I’ve never heard of Detroit style pizza. I was thinking in my head that maybe you went in and dashed out with a stack of Little Caesars.

Here's a little more info on Detroit style pizza's history and growing popularity:


https://en.wikipedia.org/wiki/Detroit-style_pizza

 

[aks801]

For the dough: look up on your google machine a copycat recipe of Noble Roman's Sicilian pizza dough. I did one recently and it came out great.

 

[DBBQ]

I like your method of cooking it!
I have used this recipe with great success in the oven.

https://www.seriouseats.com/detroit-style-pizza-recipe

 

[Moose]

I like your method of cooking it!
I have used this recipe with great success in the oven.

https://www.seriouseats.com/detroit-style-pizza-recipe

I may give this dough recipe a shot next time. I like that some of the SE recipes are kitchen tested and tweaked before they're published, this one included. Wisconsin brick cheese might be a bit hard to find here, though, so I'll stick with using sliced mozz and provolone like I did the first time.


I did notice this post in the comments below the recipe, which was well worth the price of admission:


"I used almond flour instead of regular, apple juice instead of water.
I substituted agarve salt and pineapple yeast
I used coconut salami and made the tomato sauce from plum skin, nutritional yeast, raspberry extract, guava essence and sesame seed paste. I baked it for 1 hour on 120 F and it came out terrible..."

:clap2: :laugh: