Serious eats Detroit dough using Caputo Manitoba Oro and a 48h cold fermentation.
Baked in a Lloyd.
In my excitement I forgot to parbake the dough and just topped and went for it so the oven spring wasn’t huge.
by elchet
17 Comments
GroundbreakingAsk468
It looks perfect🔥🔥🔥
StuffonBookshelfs
Need company?
Kimber80
Damn 🔥
Stevebannonpants
Yes
OleCameron
I said gottdamm
Yerrrrrr99
It’s cool I’m not jealous at all. Not even a lil bit
chummers73
I think it looks great.
The_PACCAR_Kid
Perfect!!! 👍
Optimum_Minimum
looks great. well done.
Janowsc
Looks incredible! I love vodka sauce and would crush that whole pie!
shortdude72
Nice, really nice
daboot013
Ffiiinneeeee ill eat it
TelephoneDesperate84
Wow, this looks perfect
InevitableHorror1342
How much dough are you using?
PrairieBreadLab
Work of art 🔥
ChamChowder
how much cheese do you use on this? 13in? I have been really happy with how my pies look past two times but once I cut, the cheese is pulled off and it tastes a bit “foccacia”-y (this is with ~12oz on a 14in pan). I am a Detroit native so have lots of great places to compare to and can tell that my own is still lacking, particularly in the cheese department!
17 Comments
It looks perfect🔥🔥🔥
Need company?
Damn 🔥
Yes
I said gottdamm
It’s cool I’m not jealous at all. Not even a lil bit
I think it looks great.
Perfect!!! 👍
looks great. well done.
Looks incredible! I love vodka sauce and would crush that whole pie!
Nice, really nice
Ffiiinneeeee ill eat it
Wow, this looks perfect
How much dough are you using?
Work of art 🔥
how much cheese do you use on this? 13in? I have been really happy with how my pies look past two times but once I cut, the cheese is pulled off and it tastes a bit “foccacia”-y (this is with ~12oz on a 14in pan). I am a Detroit native so have lots of great places to compare to and can tell that my own is still lacking, particularly in the cheese department!
It’s mouthwatering