Not talking about 8 mile road, but the pizza that comes from this glorious state. The pan does all the heavy lifting, but this time I par baked and got cheese behind the crust and below. It is/was absolutely delicious, so much better than I anticipated. For someone who hasn’t had a lot of wins lately, this made me feel good about myself. I fucking love pizza.
by Mitchell-Goosen
8 Comments
detroit style changed my life. i didn’t even know about it until a couple years back
Jeff Mauro has an amazing recipe for Detroit style pizza, best one I have ever made. And yours looks delicious!
There’s a video in there too, makes it even easier.
[Detroit-Style Pepperoni Pizza](https://www.foodnetwork.com/recipes/jeff-mauro/detroit-style-pepperoni-pizza-4718298)
Beautiful 🙂
I do t tend to parbake as I hate the impact to the taste of the double bake, but I think it holds a lot of value if you’re baking with stuff that could reduce the rise or prevent it (heavy and or wet product). That or if you find it helps the process for yourself – though if you haven’t tried w/o parbake, you should try it 😉
It I tell you what, Detroit style – not necessarily sauce in three lines or anything. The style of what is effectively one a focaccia pizza…. Is so god damn good.
This looks delicious. Maybe I’ll make a Detroit this weekend.
I just got my Detroit pizza pan and ordered Wisconsin Brick Cheese so I’m ready to try this!
Spectacular
What effect on taste does par baking have? I’m a white belt in baking.
Is this in a Lloyd 10×14? It looks great
https://preview.redd.it/9dzfyleg4kyf1.jpeg?width=3024&format=pjpg&auto=webp&s=3a315d279aa01a287d215944ccab0679724dc92a
Here’s mine in a 8×10 Lloyd. My dough ball is 330g.
I’ve used brick cheese before and I personally don’t taste anything magical versus a full fat, low moisture mozz.
Your pie looks great.