So... I might have been led astray slightly. AFTER making the video, I decided to research properly, cheddar's role in the titular pie, only to find out that it is not STRICTLY considered a requisite cheese for Detroit style pies!! I was going off Tony Gemmignani's recipe for the base pizza. It did turn out to be a very happy accident for me though, as the sharp white cheddar was the star of the show! Besides, After making this modified version of his dough, I will always listen to the 12 times world pizza champ!

@jamesdale9277

Жыл бұрын

What modifications did you make and what sets it apart/makes it different from his original recipe?

@rollonfood

Жыл бұрын

@@jamesdale9277 for this dough, I used AP flour and added gluten, I also added sugar, and tweaked some amounts, but not a whole lot here. I've since made many more modifications to my main dough. You can see what I've done in my 2 pizza dough videos

You have become my new favorite channel with only watching your two pizza episodes..... pat on the back mate!

@rollonfood

Жыл бұрын

Thank you for your kind words friend, there's many more pizza videos planned!

@mews8812

Жыл бұрын

Same.

@turipz

Жыл бұрын

Same here! Only thing I would suggest is to lower the volume of the background music, as the level on the video competes with your audio, which is far more important. Otherwise - love everything about your presentation and style. I just shared it on my Facebook page. Thank you!

I grew up in the Detroit area and my grandparents lived in Detroit. I had no idea I was eating something special and Unique until I was an adult. In fact I remember my mom making it and I figured she just used the square pan because that is what she had, and the cheese confused a kid because I was POSITIVE the ONLY cheese that belonged on a pizza was mozzarella. I of course love the Detroit pizza but as a stupid kid never thought it was right. Thanks for this. I will make this and see if I can bring back childhood memories. My mother always used either colby jack and or cheddar. Whatever she had along eith the mozzarella

@rollonfood

Жыл бұрын

Detroit is by far my favorite style, I have quite a few Detroit style videos planned. 🙂

@paulesterline5714

Жыл бұрын

@@rollonfood awesome I can't wait to see them! You cook like I do. You want to perfect whatever it is your doing and you want it right.

I really liked your testing strategy for differing cheese combinations. The Detroit steel pans make a small pizza as compared to NY style round 8 cut, yet the dough amounts are comparable. The square cut makes it ideal for this kind of comparison as only the cheese blend changes.

@rollonfood

Жыл бұрын

Agreed. I think Detroit pizza is where cheese is paramount. I love experimenting, still, with different combos. You just don't get the same effect on other styles of pizzas. Incidentally I am using a much bigger Detroit pan than my pizza steel is, relatively speaking, so my Detroit doughballs are twice the weight.

I love the spots who use cheddar, most will use that mix just along the edges! You did this justice, looks amazing 🍕

@rollonfood

Жыл бұрын

Thanks! (It was amazing, honestly the best pizza I ate up until that point!)

Just yum!!! Need to taste some of that!!!

I'm glad you included Meunster. It's my favorite cheese so far and I would love to make a Detroit style with mainly Meunster and maybe some Fontina, with some Swiss sprinkled in. Great video. Will definitely try this out once I get a detroit pan! Cheers!

@rollonfood

Жыл бұрын

Lmk how it goes!

Really great videos - if I have one comment, is that when the background music is going it can be hard to hear you talking, can you turn it down a bit? Keep up the great content!

@rollonfood

Жыл бұрын

I can in future videos. This one I heinously rushed. Made it during my recent move. I will be releasing many more Detroit pizza videos, that are properly engineered. Sorry about this one. I appreciate your comment my friend.

OMG that looks so GOOD!

Hello Sir, I love the information that you're presenting, however, your music bed is too "hot" and is competing with your soft voice. Making it difficult, at times, to make out what you're saying.

@rollonfood

Жыл бұрын

Thanks my friend. I heinously rushed this video. The talking head was actually filmed in between packing boxes to move here. Then I rushed all the post because I felt pressure to get it out. Can't do anything now except make more, better engineered Detroit videos. Fwiw, the ccs are fully accurate, i use a transcribing service and edit them fully.

This man became my favourite food youtuber in just two videos.

@rollonfood

Жыл бұрын

🙂

Hey Antonio! Just stumbled across your channel this week. Watched your New York Pizza video and I was hooked! Enjoying the Detroit pizza video too. You really break down the process and make it seem easy to create these classic pies at home. I’m feeling inspired!

@rollonfood

Жыл бұрын

Plenty more pizza videos planned, so look out for them, thank you for your comment, I'm happy you found it!!

@roxyspop

Жыл бұрын

@@rollonfood are you on any other platforms?

Delicious food, incredible production value and a great host. This channel will explode!

@rollonfood

Жыл бұрын

I'm ready for that explosion!! Thanks for the compliments. 🙂

love the vibes on your vids, dude. I didn't see much of you, probably only 1 vid but I immediately remembered you from the last time. Take my sub, you have good vibes. I hope you stay on the ball, you will be a big KZreadr

@rollonfood

Жыл бұрын

Thanks for the encouraging words. Posts like this help me stay motivated, I've got loads of videos brewing. Stay tuned!

Bro your personality and demeanor is what makes you entertaining you are fucking awesome! Keep being a dewg bro!

@rollonfood

Жыл бұрын

Thanks, I need comments like these every now and then. 🙂

Detroit standing up! Team Detroit pizza let’s go!

Fun channel to stumble up cannot believe this atlanta man has never had pizza in new york keep it up

@rollonfood

Жыл бұрын

Is that THE muaddib? 🙂 I'll keep on keeping on

Excellent video about cheeses

@rollonfood

7 ай бұрын

Glad you like it! Hope you try some of these combos out, they're all pretty tasty

U r funny and talented lmao

Those crispy edges are my soul mate. When we went to visit my Grandma in East Detroit as a youngster, she would sometimes take us to Cloverleaf. The absolute best pizza I've ever had. But a lot of places are damn close.

@rollonfood

Жыл бұрын

I will have to make a pilgrimage there one day, thanks for the tip

@guythecookingsam2588

Жыл бұрын

@@rollonfood the place had a definite mafia vibe. For good reason, apparently. So you know it's good

dude I just stumbled upon your videos today and man for just starting out, you have an awesome channel and I'm pretty sure you're going to go places when it comes to youtube my man. Happy cooking.

@rollonfood

Жыл бұрын

Thanks my friend, I am really starting to get motivated at the moment and comments like these really help keep that momentum going! My vision for the channel was always to try and get close to quality from early on, and it's good to hear I'm doing the right things

@jaygraham8922

Жыл бұрын

@@rollonfood anytime. you're the first youtube that has ever reached out to me from a comment before. I appreciate that and you now have a long time fan rollon. happy new year by the way, I know im a bit late lol

@rollonfood

Жыл бұрын

@@jaygraham8922 you too m8. I'll always make time to engage with my audience, especially long time fans! 🙂

Yo lovin all the hip hop references in this one

@rollonfood

Жыл бұрын

Would you believe it, D12 was the inspiration for the 12 cheese pizza, not the other way around. 😁

Well done Sir!

@rollonfood

Жыл бұрын

Thank you!

Everybody forgets about the water in their pizza dough. If your going below 7% it's considered acidic. You will kill your yeast if it goes below 6% p.h. New York water is 7.1 % p.h level which is neutral. A water to buy at the supermarket is Avian. It's p.h level is 7.1 % like New York water. Experiment a bit with different waters. You can check your tap water with a p.h meter and solutions that lower and raise you p.h to get it to ideal levels. It's a big difference when proofig and baking dough.

@rollonfood

Жыл бұрын

Another victim of misinformation unfortunately. Fermentation INCREASES as you go below 7 to about 5. You can Google it, or you can think about starters. Starters are what's called SCOBYs. Symbiotic culture of yeast and bacteria. The bacteria being of note here. Bacteria produce acid, lactobacillus, and we know yeast thrives in well maintained starters. In short, and as pointed out in the video, new York pizzerias actually make pizza IN SPITE of the water there, as it's more alkaline and harder than average, both these factors actually SLOW fermentation. This isn't even factoring how those attributes affect gluten.

I find the best cheese for Pizza is 30% fatty Gruyère cheese and 80% Emmental cheese. The taste is more decadent and melt in your mouth deliciousness :) The French use them all the time when they need to melt cheese! How can you go wrong :)

@rollonfood

9 ай бұрын

Nice tip, thank you!!

Hi Antonio! Yes, I agree that weighing ingredients is the best way to go. Canada switched to the metric system in 1969 but our southern neighbours still use Standard measurements. Thanks for this video tutorial on the Detroit style of pizza. It's been a while since I've made this so thanks for the motivation to make it again! One question: what % of protein are you suggesting for high-gluten flour? (I have Wheat Gluten I can add to 00 or AP or Bread flour.)

@rollonfood

21 сағат бұрын

@@duncanjames914 I take it to 14 to 14.5 ish. I use AP flour for King Arthur. Then I calculate that extra 1.5 percent and take it out of the total adding in the vital wheat gluten. I only have AP and bread flour, I just modify the AP and use the bread for more in-between applications.

@duncanjames914

10 сағат бұрын

@@rollonfood Thanks!

OMG thank you! This is the best Detroit style crust recipe I have tried so far. I made a couple mistakes (burned the bottom a bit and added veggie toppings that released liquid), but I think I can get it right on the money next time ❤. Question for you - was this recipe supposed to be for two 10x 14 pans or just one 10 by 14? Reason I'm asking is because my crust did puff up crazy high and it was probably about 2 in thick in some spots. Not sure if it's supposed to be that way though? I should probably add that I did do a few dough folds during the fermentation process to build strength.

@rollonfood

Жыл бұрын

It's for one yes. 😁 Glad you liked it. You could try getting there veggies or separate and just check them on when it's done! 😉

@ccubillo

Жыл бұрын

@@rollonfood I will try that, thank you!

Love this video but I have a question. The recipe created flour that was far too wet so I had to keep adding flour until I got a to consistency that looked like yours. We don't have your flour in Canada so I tried bread flour with a 10 g gluten supplement which did turn out really well. Any suggestions?

@rollonfood

11 ай бұрын

Could be any number of things from your flour type, altitude difference if any, how soft your water is etc. If you added flour and it came out good then just add increments to your next batches until it's perfect

Great vid. What is the weight of doughballs? Thx

@rollonfood

Жыл бұрын

They should be about 350 to 370. I never get them exact because I usually just wanna ball them up and move on.

music too loud

@rollonfood

Жыл бұрын

Thank you, I kinda fluffed the compression on this one and didn't notice until I uploaded. Appreciate the feedback mate

@theonewhoknocks2835

Жыл бұрын

@@rollonfood no problem. sorry for the negativity. i really enjoyed the video and love Detroit pizza. Im from the area and used to get Buddys all the time. Cheers 🍻

@rollonfood

Жыл бұрын

Not at all, I appreciate feedback like that. I'm here too improve, and anyone who helps me find out where I need to focus is really appreciated.

Me and my gf are gonna try the D12 soon mate. #dirtydozen

@rollonfood

9 ай бұрын

Lmk how it goes!

How much yeast do you use for the Poolish? I don't understand what is put in the description? Exactly how many grams??

@rollonfood

Жыл бұрын

.25 / a quarter of a gram, it's about 1/8 tsp.

10:00 bro made a pizza to flex with his cool knife

@rollonfood

Жыл бұрын

Actually bought the sword for this exact application 🙂, already had a katana, but that seemed a bit too much

Fresh yeast or instant dry yeast in general for pizza?

@rollonfood

Жыл бұрын

Fresh is great but hard to get. Active yeast is what I use

What is the hydration percentage on this recipe? New and learning, looking forward to more vids Rollon! 🙌

@rollonfood

Жыл бұрын

It works out to be 61 percent with my calculations. 🙂 Glad you like the videos. Working on two new Detroit videos as we speak!

@jamesdale9277

Жыл бұрын

@@rollonfood Awesome!! Detroit style all the way!!

@ericthedude9457

Жыл бұрын

@@rollonfood Hi, what am I missing? I have (taking water and flour from your ingredients) ~1.33 c water, and ~3.76 c flour = 35% hydration ? I remembering you mentioning high hydration in the video(s) so though it should be almost opposite of a home oven. You are clearly high detailed. I look forward to making! I don't have the pan or the stone yet. I am a beginner. Thanks

@ericthedude9457

Жыл бұрын

I meant to say that home oven pizza recipes seem to recommend ~65-70% hydration. I guess i get 65% when I use grams (327g water / 500 flour). You subtract / add something else? It confuses me though, because a lot of recipes give cups and then the hydration percentage based on that. Seems to make it work out much different.

If I dont have malt can i use honey? Thx

@rollonfood

Жыл бұрын

Yeah. It'll be slightly different but will achieve similar results. Another viewer used maple syrup

Hey Antonio! I was wondering if you have a cookbook?

@rollonfood

Жыл бұрын

I do not. I do have a few ideas for one, but simply haven't got time right now. One day! Any ideas you'd like to see?

@roxyspop

Жыл бұрын

@@rollonfood Italian is my favorite. I love pizza. I’m sure you would sell a lot. I’ll gladly be your first customer! Are you viewable on any other platforms?

@rollonfood

Жыл бұрын

@@roxyspop my Instagram has most of my other content. @Rollon_food . Got plans for TikTok in the new year, but check out my short form stuff on IG in the meantime. Italian restaurants were where I started btw

this is how I know I need to humble myself. I would argue to my last breath with a new Yorker about being a pompous ass about his stupid pizza. knowing all the while that I love new York pizza. not letting them know that of course. and if in the middle of that spirited argument some one from Detroit walked in with their layered cheese bread lasagna and tried to put that thing in the running for what is good PIZZA. man I would lose it. I really need to rethink my positions because that ugh pizza looks delicious.

@rollonfood

Жыл бұрын

Man, honestly, I make Detroit pizza maybe once a month, and when I do I still am in awe of energy bite, I've got a new Detroit pizza dropping here after my next video, possibly. Stay tuned

How many grams of salt?

@rollonfood

Жыл бұрын

Always use 2 percent salt to flour.

Can I substitute the high glue

@julioalmaraz09

Жыл бұрын

I don’t know why the rest of my comment dodnt post. I was asking if I can substitute the high gluten/ all purpose for bread flour and Dani device the recipe by 4 to make only 1 dough? Will that still work fine? Thank you for the video, I will try this.

@rollonfood

Жыл бұрын

@@julioalmaraz09 yes of course. Just knead it a little more. You can also just buy gluten off Amazon, but bread flour will still give you a good base. It's more about the technique and the longer ferment. Lmk how it comes out!

@julioalmaraz09

Жыл бұрын

@@rollonfood Perfect, thank you and will do. Have an awesome day!

@rollonfood

Жыл бұрын

@@julioalmaraz09 you too my friend!

@julioalmaraz09

Жыл бұрын

@@rollonfood is your recipe in the description for 1 pizza or 4? I divided the recipe by 4 and I got a 199g ball.

Lloyd Pans. Trust me

@rollonfood

Жыл бұрын

I have one now. Check out my 12 tips for Detroit video

747g flour what is my poolish %? or recommended % generally thanks

@rollonfood

Жыл бұрын

I have been using 30 percent polish in my latest doughs. Not sure what your question is though. Where did the 747g flour come from?

@RelaxAndSmokeMeth

Жыл бұрын

@Rollon Food sorry man have gloves on typo. thank you I'll be prepping this for superbowl sunday!

@rollonfood

Жыл бұрын

@@RelaxAndSmokeMeth all good matey. If you check out my new dough video, that one uses 30 percent preferment. There one I used for this is just under 20 percent. Both will make a nice Detroit pie

@RelaxAndSmokeMeth

Жыл бұрын

@Rollon Food perfect! I'll watch it on my lunch break!

@RelaxAndSmokeMeth

Жыл бұрын

@@rollonfood how many grams was the doughball for the 10 x 14 pan? I couldn't hear.

Hello where are you From originally the accent you have is posh

@rollonfood

Жыл бұрын

I'm from Manchester, I had to lose my common accent, I work as a server here for the last few years and there's no chance people here would understand how I used to speak

You don’t have the amount of salt on the day 2 instructions

@rollonfood

Жыл бұрын

sorry about that. 10g salt. i updated the instructions, thanks for letting me know!

@miguelgaxiola8921

Жыл бұрын

@@rollonfoodcool, thanks man!!

La mejor pizza es Argentina

@rollonfood

Жыл бұрын

¿Verdad Huey?

I enjoyed the videos and info but that music with the talking in the background is anoying

@rollonfood

4 ай бұрын

Fully aware. Made video during a rushed move. Thanks though

Do you sell your dough? Rather just buy it from a pro and pay more then making it myself

@rollonfood

Жыл бұрын

Maybe one day, who knows. For me, making dough is half the enjoyment, I love it.

so you guys call a Sicilian pizza Detroit style... Share the differences between Detroit, Chicago, New York, Neapolitan and Sicilian :P

@rollonfood

Жыл бұрын

It's a different type of dough and procedure. Sicilian pizza dough is much higher hydration, you usually need to stretch and fold. Additionally and more importantly, Sicilian pizza is made on a tray rather than in a pan, which doesn't lend it self to the caramelized cheesy crust found on Detroit pizza. As far as new York pizza and Neapolitan, I agree, the only difference is usually the sauce and cheese used.

@gigianzo6458

Жыл бұрын

@@rollonfood I have seen Sicilian Pizza cooked in cast iron pan, thick, a Lasagna pan... Then would that be some type of spin off... What do you call a Pizza Sicilian Style in a Lasagna pan :P Because that isn't a Chicago deep dish? Anyway, I appreciate your response...

@rollonfood

Жыл бұрын

i think you are focusing too much on the shape of the final pizza. There are different types of doughs, with varying levels of hydration, and different techniques and fermentations that further categorize pizzas. just because the Sicilians were (maybe?) the first to make rectangle pizzas, it does not follow that ANY rectangle pizza is Sicilian. just because a pizza is made in a deep dish is not enough to call it a chicago style pizza. if any of this were the case, then i could just make baguettes with focaccia dough simply by shaping it into a long batard, or, using your logic, i could take baguette dough, shape it into a rectangle and call it focaccia, which i am afraid you can not.

you mean sicilian style pizza

@rollonfood

Жыл бұрын

Nope. I mean Detroit style. , It's a thing. Sicilian is a much higher hydration dough and cooked in a sheet tray, not a deep pan

I also really enjoy the channel. But the ballerina sh*t... maybe it's a joke, but it distracts from the high quality content.

@rollonfood

Жыл бұрын

Do you mean that in certain videos it's appropriate or that I shouldn't do any thing like that at all? And do you think it's particular to the ballerina, or all of them?

@edvardcrunch

Жыл бұрын

@@rollonfood Do not change.

@rollonfood

Жыл бұрын

@@edvardcrunch thanks Alex, me clowning around is one of the more enjoyable parts of video making, and it's encouraging to see most people think it should stay. 🙂

@edvardcrunch

Жыл бұрын

@@rollonfood I subscribed three minutes into the first video because of it. It's always cool to be who you are. Dig your channel.

So I need water scale for making pizza? Sorry, you lost me there. And you putt on ...how many cheeses? Ok... you having fun, but that isn't way to make pizza any style what so ever

@rollonfood

Жыл бұрын

It was an experiment. Trying to find the best combo for Detroit style, as it's defined by the choice of cheese. You don't have to weigh your water, it's just easier.