I almost went for the partial topping move! I couldn't get the edge right. It kind of sat around the pizza as a dark crown and it looked weird. Looks like you nailed it. Great vid Charles.

@cameronkenneth860

7 ай бұрын

i love u Brian ur videos make me happy

@joelcurtis562

7 ай бұрын

Dude, I haven't tried Charlie's recipe/method, but I've done yours twice now and it is DSP nirvana. And easy as heck. Thank you.

@CharlieAndersonCooking

7 ай бұрын

Yeah it definitely took a lot of testing to figure out haha. Yours looked great as well though, thanks for watching!

@DungTran-li2wn

7 ай бұрын

brian! Do another st. louis pizza! The secret for non st louisans is white american cheese. tastes 95% same as provel and has the same texture.

@xmas4203

7 ай бұрын

The Bry Guy. Nice to see him out sizing up the comp. Another online cook I enjoy.

RIP Shawn Randazzo - Detroit Style guru who promoted & competed nationally with Detroit Style Pizza who is LARGELY responsible for its growth over the last several years. Super cool of you to share/spread the love and knowledge. I put several months into this myself a few years back, its a lot of work.

Just bought a Lloyd pan after making Neapolitan in gooney for a couple of years. Enjoyed some amazing Detroit style pizza in Ohio last year and havent found anything good in the UK yet. Decided to look around for best recipes and HANDS DOWN the level of quality advice, research and passion in your video is the best on the Internet. Thank you for being so helpful and supportive with the sharing of information, downloaded your spreadsheet, liked and subscribed and will share with similar friends looking for the next Detroit challenge. Thank you thank you thank you!

My wife gasped in excitement when you showed the recipe spreadsheet. 😆 Great video! Definitely will be giving this a try. Thanks!

This guy is incredible at research and sharing it for home cooks who want to make a delicious recipe such as Detroit style pizza. The research is second to none

@CharlieAndersonCooking

7 ай бұрын

Thank you, I’m glad you enjoy it!

Love the spreadsheet. Wish more YT chefs gave that type of thing out.

I’ve followed you’re journey here, happy to see that the recipe I’ve used for several years is nearly identical to yours with just one exception. I substitute 20% of the water with milk, the crust stays the same however the crumb is very light and airy. I do use real Wisconsin brick cheese as well as Alta Cucina tomatoes cooked in an 11x14 Lloyds pan. The diastatic malt powder is a great addition to most artisan style breads, I use it in my sourdough as well.

@jamesstein5087

7 ай бұрын

Interesting! Thanks for sharing. I never thought of using enriched dough to make pizza. I have experimented with dough conditioners and they work well with a calzone or Stromboli,. Cheers!

This might be the Greatest Pizza video i've ever seen

@CharlieAndersonCooking

7 ай бұрын

Haha thanks Senpai!

@mesiroy1234

7 ай бұрын

The pizza adifcat guy

@Jimmer-tr6bi

3 ай бұрын

DEEP DISH from Uno, same sheeet, all dough! Eatery garbage!

@TheElvis57

7 күн бұрын

No it isn't.

This is by far the BEST pizza I've ever made. I live in So. California so I've never had a proper Detroit pizza, but this is better than any pizza I've had in a restaurant. I followed the recipe, except I did't have the brick cheese. The video is so helpful and is full of great tips. Thanks Charlie!

I like that you show all the failed steps. It helps me "see" the process for a final recipe. Sometimes I see the recipe that a creator makes and I'm not sure if they just ripped it from someone or they did a lot of extensive tests.

Awesome, awesome, AWESOME, dude! I’m a 70 year old, life-long, cook who just recently (in the last 3 years), has explored some cooking venues that, previously, I hadn’t had time to explore: pizza being one of them. I follow your channel, religiously, for the WORK that you do, and the intelligent “detective” aspect of your endeavors. Can’t say enough thanks! Your inquisitiveness will keep you going: MY inquisitiveness will keep me WATCHING! KUDOS!!!

This Channel is a gem. In today's age, good to have a genuine people who care about quality and won't cut corners. KZread especially is filled with popular infotainment, half-assed effort channels that will always show at the top of the search.

Charlie, I tried your Detroit Style Pizza recipe this week. I wanted to write and tell you that it was the BEST pizza I’ve ever made on my own. I also have been searching for a dough and sauce recipe that replicated one of my favorite pizzas that I enjoyed as a kid. Growing up, one of my favorite places to eat a slice was Rocky Rococo’s Pizza. But we don’t have the luxury of any of their locations near where we live, so this was the next best thing. Based on your recommendations, I also upgraded from my legacy pizza stone to the Baking Steel, and that was a great improvement as well. I’m excited to try some of your other recipes, including the NYC pizza and Cheesesteak Sauce. Anyways, thank you for doing all the research and helping out us home cooks. I always seem to find a way to be disappointed whenever we go out to eat these days, so anything that help me learn how to replicate the things we used to enjoy in public, but now in the comfort of our own home is a huge win! Great channel, best wishes for continued success and growth, you have earned a sub from me! A+

love your cooking research, commenting for the algorithm!

100% recomended great recepie and method, thanks for all your effort. My pizza was the best Ive ever done following you

@CharlieAndersonCooking

6 ай бұрын

I'm glad to hear it!

life changing spreadsheet thank you for this

AND CHARLIE DROPS YET ANOTHER BANGER.

epic stuff dude

@CharlieAndersonCooking

7 ай бұрын

I appreciate it Mike, thanks for watching!

I'm so stoked to try this! Thanks for all the work you put into it!

I loved your in depth detailed vids on how to recreate classic area specific foods for home cooks. You should do New Haven Apizza next 🙏

Great stuff man, always appreciate seeing your final results.

Fantastic video, Charlie. Great work.

This is an excellent video and I’m very impressed with Charlie Anderson. He is very good.

Thanks for your hard work I really enjoyed the journey that led you here keep up the great work.

Thanks for sharing your work to make our life easier.

I only recently discovered your channel, but I'm quickly becoming a fan. The details you provide from your tests are incredibly valuable. Those details are so important to improving overall cooking abilities, as you know (I know I'm preaching to choir here, but I really believe this too.). Thank you for your passion and effort in the culinary world, its very educational.

I was skeptical, but this looks legit. I'm going to try this.

It's nice that Charlie lists the salt amounts by grams. No matter what kind of salt you use, if you follow a measure by weight the grind of the salt will not matter. You will get an accurate measure every time. Very important in a crust or any type of bread.

Bravo Charlie, great video. Queens NYC here. I’ve offered a few notes in the comments before regarding the differences between our Sicilian and Nonna/Gramma slice. Last segment you spoke of the need to cook down the sauce, which is how all of the joints here do it. Long cooked, as you show in this video. No need for added tomato paste when reduced correctly. Where things differ is in the seasoning. You chose dry herbs and spices. We use a bit of diced onion, minced garlic and fresh spices which wrapped with string and removed. The Devil is in the details but maybe it’s just one of the major differences. Very interesting dough recipe you offer here. I’m not familiar with Brick Cheese but I’ll trust the process. Overall a very unique slice that you seem to nail when comparing to the ones you’re buying from local pizza joints. So is there a Charlie’s Detroit Pizza in the works?

Fantastic! Made it for my family and everyone loved it!! Will make again!!

Your dedication to this subject is the very reason I subscribed to you. Well done! (The pizza looks good too)

Great video Charlie. Would be awesome if you would do the same sort of deep-dive for the New York sicillian. Tons of different ideas floating around there as well. Love these videos!

Your videos are the best man. Keep up the fantastic work!

@CharlieAndersonCooking

7 ай бұрын

I appreciate it, thanks for watching!!

This has been a great journey. I can't wait to give this a try.

I really enjoy Charlie's dry sense of humor. I ordered my Lloyd's pans today from your Amazon link and am really excited to give this recipe a try this week!

I really have an appreciation for your videos. It must take a lot of research and testing and I’m getting to benefit from it. Thank you very much for your hard work.

The "par topping" is a great idea. Because as you said, the cheese and peps needs to give off some melt into the dough. And with high hydration, minimal toppings isn't enough to sink in the middle. I've never been happy with par baked Detroit style because it's like a French bread pizza or focaccia with toppings. Which tastes good, but it's not pizza in my mind.

can't wait for your next series! this one was fantastic, what a great looking pizza too!

@CharlieAndersonCooking

7 ай бұрын

Thank you!

Good job brother very insightful ima have to make one this week✌️

This looks stunning. Incredible attention to detail on every aspect of this pizza. It truly looks perfect, better than any Detroit style pizza I've actually eaten. It is a real investment of a recipe but I plan to tackle it someday. Thank you!

Thank you so much, so informative. Instant sub. Will be watching all your videos.

the pizza goat has returned 🐐

This is a really nice video on how to make this pizza I am looking forward to using this recipe the spreadsheet is great.

Well done. Thanks. Answers lots of questions (Steel v. AL, Hydration, etc.) Much appreciated.

Great video! Thank you for this!

Thanks Charlie for another great video! I can’t wait to try it out

@CharlieAndersonCooking

7 ай бұрын

I’m glad you enjoyed, let me know how it goes when you try it!

Great instructions, especially for the par-topping initial bake. That and the 48 hour fermented dough made it amazingly light, airy and crunchy. I’m thinking this might be my new favourite style of pizza.

I saw some of your series, trying many different things for yourself with regular home appliances. Very helpful? Thanks for the efforts and sharing!

Thanks for the guide, really well done!

@CharlieAndersonCooking

6 ай бұрын

Thank you, I'm glad you enjoyed it!

DUCKING FANTASTIC!!!🍕🤗love your channel!

Can’t wait to try this!

Thanks A lot !! I want to try and make my own . I'll be using your video when i do !

bRO THIs is so wildly informitive, thanks mate

Just made the pizza with a 48 hour cold ferment. It was very good. Airy and light. Will try the 72 hour ferment next

Thanks Charlie, being a detroiter that now lives in los angeles I can make Detroit Pizza at home. This is by far the best video on Detroit Pizza!

5 months,good enough. ... I've been making pizzas for more than 30 years and always find something more. ... Welcome to the club.

I don’t usually comment , but your videos are superb! Keep the good work 👍🏻

This looks amazing! I’m going to try this recipe exactly as you’ve done it here, and then I’m going to try it again without cooking the sauce. I’ve found in the past that not cooking the sauce makes it taste “fresher”, so I want to taste test the two.

Looks great!

Excellent video. I found a similar non stick coated steel pan for cheap at Walmart. I still rub it with olive oil for browning and flavor but it works well. It's also useful for making a large ziti or lasagna.

Great recipe Charlie. Tried it tonight and enjoyed it. Any suggestions on pressing the dough out evenly in the pan? My pie was a bit uneven

Earned my sub. Great content.

looking great!!!

That's always been my issue too - sides burned by the time the pizza is cooked through. I appreciate your recommendation on how to address it! Planning to make some tomorrow, thanks.

Thank you for your video. I used your method and spreadsheet with the exception of using sourdough starter instead of instant yeast and I had to use the alternative cheese blend. The sourdough starter takes longer but it's worth it. I don't know what Wisconsin brick cheese tastes like but the alternative blend was excellent. I have a 10x14 Lloyd's Detroit pan and the pizza turned out excellent. Crispy light crust, excellent cheese flavor, and the sauce is not the main ingredient like so many California pizzas... maybe my new favorite pizza!!

I've been to Italy and ate various pizzas, had NY style pizza in college, and had Chicago style many times. Detroit style is the best flavor and consistency in my opinion but not many people know about it or have tried it.

dope vid. thanks man

You had me at hello…. Er I mean when you said had a spreadsheet to calculate the recipe!

I appreciate the fact that you’re basically shooting for a Jets type crust. Thank you

dude u deserve more subs !

WOW, thanks! Edit: Just baked my first one following your recipe EXACTLY (had no whole wheat so substituted semolina, so sorta exactly) but stuck to the process and the result was SPECTACULAR. I didn't appreciate the idea of light and airy until I bit it. Details count, 3 days in the fridge, plenty of lifting and folding, partial topped baking etc, my one and only Detroit recipe and maybe my only pan pizza from now on. Well done! 🙂

There’s another way to avoid the par-bake problem, use a pizza stone or a couple (clean!) bricks and put it on a rack ABOVE your pans. Commercial pizza ovens are a lot narrower and concentrate the heat more than a regular oven.

i have a cool tip for sauce you might want to try - i picked it up from youtube videos of italian grandmas making tomato paste using old world methods - spreading crushed tomatoes on slanted tables and letting the water evaporate/run off in the sun. i started to notice i liked the flavor of the sauce better when i used canned tomatoes "raw", without cooking them, but it made my crust to soggy from all the water. what i did was after crushing/blending an 800g can of tomatoes, i dump them out into a 13x9 pyrex dish, and allow water to evaporate from it for 2 - 3 days uncovered in the refrigerator, stirring a few times per day, until ive achieved the thicker consistency of a cooked sauce. if you thicken it enough, you can create troughs in the tomatoes that allow water to collect, most of which can be removed with a spoon. its essentially the same process as making old world tomato paste, im just replacing the tables with a pyrex dish, replacing the sun with the desiccant properties of a refrigerator(same thing that makes cheese dry out when uncovered, and what dries the surface of a dry brined piece of meat for better browning), and im finishing the process much earlier, before it turns to tomato paste. my sauce now has the texture and moisture content of a cooked sauce with the flavor of a "raw" sauce. not sure if this is right for detroit style specifically, but its a great overall method for sauce.

@thetruth1024

6 ай бұрын

This a good idea. The problem with cooked tomatoes is they taste like pasta sauce. That is why pizza Napoletana and NY pizza places use uncooked tomatoes.

You rock Charlie.

Thank you sir, I love you. You have changed my life and direction and I have attained Nirvana.

This video is amazing!!!

New York and now Detroit is complete. Please do Chicago deep dish next! Love this series!

This is great. One thing that has worked well for me for Detroit style to fix the burning cheese issue and also drooping from sauce is as follows: -Put cheese and other toppings on but do not sauce -Preheat oven to as hot as you can get it (500+), bake for 3-4 minutes -Drop temp to 450, take out and sauce pizza then place back in the oven until complete, start checking about 9 minutes later This method with the initial blast of heat allows you maximum oven spring, but dropping the temp for the rest of the cook helps thoroughly cook the rest without as much burning risk. Doing the faux par bake also lets you get the benefits of the cooked sauce while also avoiding the sinking. Just my $.02, hope it helps!

@afterstars

7 ай бұрын

Agreed. I hit it with the sauce in top for the last couple minutes only

This man made love to that dough for hours to get it right. Love it.

Great material as always, thanks for the spread sheet, would you consider adding to it a sourdough inclusion in the dough for your different pizza recipes?

Wow! You're the guy that made some informative videos about options trading. I'm glad you're doing well with this channel

Your calculator is incredible. Nice work. As a native Detroiter, I cannot wait to try this out. Have everything ordered to start the dough tomorrow for the Lions game Sunday. New to your channel, love the science/mathematics you bring to cooking. Very Alton-esque.

@CharlieAndersonCooking

4 ай бұрын

Thank you! Go Lions!

Never cooked a pizza with a pre made dough let alone trying to make my own this dude hit the home run here much appreciated Charlie !

Awesome!!

Once my dough is proofed in the pan i usually toss it in the fridge for an hour. This makes it less prone to sinking or going flat when topping. Because the dough is colder now, I use the bottom rack for cooking. Great video, thanks for your efforts. I really appreciate the weights listed and the spreadsheet too! FYI Louies pizza in Hazel Park is way better than Buddies or Shields...just sayin.

ANOTHER BANGER HOW DOES HE DO IT???

Looks fantastic pal, will be trying it out myself as soon as I get back from my parents this weekend

@CharlieAndersonCooking

7 ай бұрын

Let me know how it goes!

I’ve been told by a few places to use butter flavored crisco to grease the pan. I’m not really a crisco fan, but it takes the pizza to another level.

This was fantastic. You'll have to move on to Chicago next

I worked at several Detroit pizza places, that size pan you should only use about 14-15oz of dough. It seems like it's right in between a small (12oz) and large (18).

Love your videos. I’ll be making this very soon, I just made one from the Pizza bible.

You'll find that brick cheese in the sliced to order deli section of grocery stores. Just ask them to cut it in a chunk instead of slices

leaving a comment for all ur hard work

It's funny--I'm also from the Detroit area and never heard of Detroit Style Pizza until I moved to Tennessee.

Awesome information! Quick question, should my oven be on convection, or no?

Great video! What changes would you recommend to the dough recipe for high altitude (7000 feet)?

Try proofing the dough once and putting it in the pan and stretch out to the corners (takes several tries like you pointed out) all in the same day you make it. Let it rise in the pan till it’s about halfway full. Then put the whole pan in the fridge, covered, to rest for 2-3 days. Leave in the fridge until you are ready to apply toppings and bake while everything is still cold.

@brianmcdaniel1760

Ай бұрын

That’s what I’m thinking of doing when I try this recipe again. I’m thinking it will end up with less stretching of the dough required if it rises in a square container + It’s one less container to clean later. I also got the metal lid that matches the Lloyd pan to make it easier. My first attempt I used plastic wrap but it’s annoying to put that on and take it off repeatedly, plus with the lids I can stack them

@wrecksandtech

Ай бұрын

@@brianmcdaniel1760 I worked in a pizzeria just north of detroit while in high school. This is the method we used for all of our detroit style. With that considered I can confidently say that it is one of the methods for making authentic detroit style pizza in detroit. But its not the only method there are several ways of doing it.

@blackgoat6544

20 күн бұрын

​@@wrecksandtechthey really proof it for 3 days? I'm so confused how that could work as a business model in a pizza place, having to make the base 3 days in advance and store it etc...

@wrecksandtech

20 күн бұрын

@@blackgoat6544 its proofed for at least 2 days and used up by the end of the 3rd day. Its not that its made to be proofed 3 days in advance. Its so that enough dough is ready in advance to fulfill all the orders for those days. Exactly how long its proofed is dependent on when the customer orders it. Dough was mad every 3 days and sits in the refrigerator until its used. To a pizzeria the proofing is just a side effect of having enough dough made in advance. Both round and square dough got the same treatment.

diastatic malt comes in different lintner strengths, so you may want to specify what specific product you used.

Great Job! Next Stop: Deep Dish! Greets from Germany

subscribed. this dude brought spreadsheets.