Shuley Posted June 24, 2018 Report Share Posted June 24, 2018 So I have been gone for half the month to London and Iceland and now am slowly acclimating back to my time zone..... Which is really difficult. I needed to make sure that I atleast got one pizza in for this month's challenge on the guru and as always I wanted to try something new. I kept hearing about Detroit style pizza, seeing write ups in my magazines, and then some posts on here, so I went to my favorite web resource for new recipes.... Serious eats. I have NEVER had a bad recipe from serious eats, and if they are from j. Kenji Lopez-alt, they are even better. Anyway I was thrilled when he had a Detroit Pizza article and recipe. https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html After my first post vacation long run I decided to give this a shot. First the dough This was to rise for 2 hours so I had some time to kill. Then I made the sauce which was a cooked sauce. I have been a fan of the no cook sauce for my NY style pizza, but I usually follow a recipe pretty closely the first time I try it. and let it reduce for about a half hour. During this time I was to stretch and let the dough rise some more. I did not have a Detroit pan, but this worked. Then cubed up the cheeses and got the pepperoni. Now this is where I slightly deviated from the great Kenji's recipe. It called for 12 Ounces of pepperoni.... Which would be equal to the amount of cheese called for. His was thicker cut, which I couldn't get, but I still only bought half the amount (in weight) thst was called for.... 2 full packs. His recipe called to layer pepperoni, cubed cheese to the edges than another layer of pepperoni followed by sauce layered in lines. This was so much pepperoni that I didn't end up using the two full packs..... And it was still a ton. Then onto Koko Right before taking it off... Man it smelled amazing... Dislodged it from the pan to wait a few minutes before cutting into it. Then sliced and served with some blistered shitshito peppers. This was positively delicious. The flavor reminded me somewhat of Chicago style.... Sweeter cooked thick sauce with lots of cheese and a thicker crust, but came together more quickly. Of course there were differences, the chewy but slightly crispy cheesy edge, the crust was a lot lighter.... But this will definitely in in the rotation. The next time I make it, I will reduce pepperoni by atleast half and make sure to rotate the pan halfway through baking to make sure all sides get and evenly crisp cheese crust. The family loved this one and it was fun to try a new style of pizza. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 24, 2018 Report Share Posted June 24, 2018 Shuley, your pizza looks and sounds perfectly delicious. I suspect it was a one slice is the perfect portion. I trust you and your family had a wonderful time in the UK and Iceland. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 24, 2018 Report Share Posted June 24, 2018 Fantastic! Detroit style has been on my list for some time. You may just have inspired me to finally do it. The crust appears to be more bready and soft than a Chicago Deep Dish. True? What cheeses did you use? Quote Link to comment Share on other sites More sharing options...
tony b Posted June 25, 2018 Report Share Posted June 25, 2018 Nice job, Shuley! Huge fan of Detroit style pizza. Local place specializes in it. My standard order - Medium, Detroit, Mambo Combo - no green peppers! It just naturally rolls off my tongue without even thinking about it! Make sure that you pile up the cheese around the outside edge. That's what sets Detroit style apart from the more traditional Chicago deep dish - no outer crust, just nice crispy wall of cheesy goodness! 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 26, 2018 Author Report Share Posted June 26, 2018 On 6/24/2018 at 11:16 AM, MacKenzie said: Shuley, your pizza looks and sounds perfectly delicious. I suspect it was a one slice is the perfect portion. I trust you and your family had a wonderful time in the UK and Iceland. It was delicious and one piece would have been perfect.... Except this was on a long run day, which means I'm always craving a little more. So it was 2 We had an absolutely amazing time in England and Iceland. I had never been to Iceland before, but I was completely blown away by the scenary and just how otherworldly it could be. We drove quite a bit and went on several hikes.... Amazing basalt spires in the ocean next to columns in geometric hexagons of varying heights towering over a black sand beach with glaciers in the background was just one stop.... 1 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 26, 2018 Author Report Share Posted June 26, 2018 On 6/24/2018 at 11:21 AM, Pequod said: Fantastic! Detroit style has been on my list for some time. You may just have inspired me to finally do it. The crust appears to be more bready and soft than a Chicago Deep Dish. True? What cheeses did you use? Yes, the crust is more similar to a bread dough than a traditional Chicago pizza. It kiiiiind of reminded me of focaccia..... A little. But obviously not quite. And I didn't have brick cheese (I guess that is what is traditional) so the recipe called for equal parts mozerella and monterey jack. I have no idea how close that is to the original but it tasted pretty good to me. Quote Link to comment Share on other sites More sharing options...
Shuley Posted June 26, 2018 Author Report Share Posted June 26, 2018 8 hours ago, tony b said: Nice job, Shuley! Huge fan of Detroit style pizza. Local place specializes in it. My standard order - Medium, Detroit, Mambo Combo - no green peppers! It just naturally rolls off my tongue without even thinking about it! Make sure that you pile up the cheese around the outside edge. That's what sets Detroit style apart from the more traditional Chicago deep dish - no outer crust, just nice crispy wall of cheesy goodness! I'm also now definitely a fan! I got the crispy cheese on about half of it. Next time I'll be sure to rotate the pan halfway through. I spread the cheese all the way to the edge so I'm pretty sure that was the issue. What toppings does your combo have? I'm curious other ways to take this pizza. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 26, 2018 Report Share Posted June 26, 2018 Shuley that pizza looks yummy! Your trip sounds like it was fantastic. My daughter and I are going to try our hand at pizza on the KK this looks like a good place to start. Thanks for the post. Quote Link to comment Share on other sites More sharing options...
Tangles Posted June 26, 2018 Report Share Posted June 26, 2018 Nice cook. Never heard of this pizza before so thanks for sharing. Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
tony b Posted June 26, 2018 Report Share Posted June 26, 2018 Working off memory, but the Mambo Combo has sausage, pepperoni, mushrooms, onions, black olives and green peppers. I don't like the peppers, so I ask for them to be left out. Quote Link to comment Share on other sites More sharing options...
