My First Attempt at a Detroit Style Pizza

I made my first Detroit style pizza tonight. My friends said it was their favorite so far. I will definitely be making this one again!

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Paul S.
posted almost 4 years ago

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Beautiful pics, that is awesome for a first time Detroit. What kind of brick cheese did you end up using, white, yellow, mild, sharp? I mega-burnt my first crust in a Lloyds pan, it looks like you may be using one. Did you put the pan on baking stones, steels or just the oven rack. Did you cut back on oil, butter, diastatic malt, upper or lower rack back time, or oven temperature? Either way, it worked on the first time for you, congrats.

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Matthew D.
posted almost 4 years ago

Thanks Matthew! Yes, it really turned out spot on! I purchased the brick cheese from Tony's Pizza Napoletana. Tony was kind enough to arrange for me to come down to his restaurant and pick some up. It's definitely a mild version of brick ... has the look and feel of low moisture mozzarella. I used the Lloyds pan too. I seasoned the pan the day before using it, following the instructions on this site. I followed the recipe exactly except I parbaked the crust and let it cool on a rack like a Sicilian (had to run an errand and couldn't finish the cook immediately). I used a convection bake oven at 500 degrees with two pizza stones. I used the exact amount of butter and oil. I made sure to butter every square inch of that pan :-) I used the exact amount of malt called for too.

- Paul   almost 4 years ago

Beautiful pie Paul! The Detroit Style pizza is a crowd pleaser. Every person that's tried one at my place raves about it. I say this having made some that mediocre at best. Even then, people loved it. :-)

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Raj Irukulla admin
posted almost 4 years ago

Thanks Raj! I will definitely making more of them. I plan on making one for an upcoming Oscar Party. Today, I’m trying the cast iron skillet pizza for the first time. This is also the first time I’ve made deep dish dough with butter and lard. I had to run to three places before I found freshly rendered lard (not the hydrogenated, non-refrigerated stuff). Three Stone Hearth in Berkeley, CA makes their own.

- Paul   almost 4 years ago

Wow this one looks awesome too. Well

Tony Gemignani admin
posted almost 4 years ago

Awesome pie Paul! Thanks for sharing your pics! My mouth is watering. I am planning to make my first Detroit this weekend in my new Lloyd pan. I will post and let you know how it goes.

Robert R
posted almost 4 years ago

Thanks Robert! Good luck with the new pie. I look forward to seeing the pics :)

- Paul   almost 4 years ago

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