My first Detroit-style pizza

This is my first attempt at Detroit-style pizza. It was absolutely delicious. I followed the directions in "The Pizza Bible" religiously, right up until cook time. Then I cooked it in my Woodstone oven, preheated to 525 degrees. When the instructions said to move the pizza to the top stone I raised the radiant flame, and lowered it when the instructions said to cook on the bottom stone.

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Dean T.
posted over 3 years ago

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Nice work Dean! What kind of flour did you use?

Detroit Style is fast becoming one of my favorite styles.

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Raj Irukulla admin
posted over 3 years ago

I used Sir Lancelot High Gluten from King Arthur Raj. And I agree about it being a favorite. My friend and I tasted a sample at Pizza Expo and I've wanted to try making it ever since then. Even my wife, who is normally very reserved, kept talking about how good it was.

Dean T.
posted over 3 years ago

Great looking DSP Dean, way to go!!!....curious....what kind of pan did you use?

- Mark   about 3 years ago

My friend got me 9"x13" untreated steel pans as a gift. I believe he said from Williams-Sanoma. They are nice and heavy and work very well. I also purchased a couple of pans from Huron Valley Restaurant Equipment but I haven't tried them. They are aluminized steel.

Dean T.
posted about 3 years ago

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