Detroit pan pizza


 
Brett-EDH

Brett-EDH

TVWBB Olympian
In the mood for some fresh and homemade Detroit pizza.

Picked up this 10x14 Lloyd’s pan off of amazon.

Used Kenji’s recipe as I had seen some pics from a pizza forum I’m on. And all did not disappoint.

1742078800672.jpeg

1742078839299.jpeg

1742078886199.jpeg

1742078925836.jpeg

1742078988473.jpeg

Perfect crumb. Perfect crisp. All around great taste and texture.

I did make my own sauce, not cooked. Cento Purée, SPOG, evoo, dried Italian seasoning, oregano and a pinch of red pepper flakes.

www.seriouseats.com

Detroit-Style Pan Pizza Recipe

Detroit-style pizza is its own thing: topped with brick cheese, pepperoni, and red sauce, and a lacy, crispy cheese crust all the way around the edges. Here's how to make it.
www.seriouseats.com www.seriouseats.com
 
Brett-EDH said:
In the mood for some fresh and homemade Detroit pizza.

Picked up this 10x14 Lloyd’s pan off of amazon.

Used Kenji’s recipe as I had seen some pics from a pizza forum I’m on. And all did not disappoint.

View attachment 108950

View attachment 108951

View attachment 108952

View attachment 108953

View attachment 108954

Perfect crumb. Perfect crisp. All around great taste and texture.

I did make my own sauce, not cooked. Cento Purée, SPOG, evoo, dried Italian seasoning, oregano and a pinch of red pepper flakes.

www.seriouseats.com

Detroit-Style Pan Pizza Recipe

Detroit-style pizza is its own thing: topped with brick cheese, pepperoni, and red sauce, and a lacy, crispy cheese crust all the way around the edges. Here's how to make it.
www.seriouseats.com www.seriouseats.com
Click to expand...
Well done, Brett. I have used that recipe to great success. Yours looks fan-freaking-tastic.
 
I have to say I'm not a fan of Detroit style pizza. There's a place called Jets pizza near me that has that version and it's not good. It has way too much doughy crust versus the sauce and toppings. I mostly prefer a nice thin crust pizza though every once in a while I will order a pizza from Lou Malnatti's . I do make my own as well, although I haven't perfected anything up to this point.
 
Brett-EDH said:
Picked up this 10x14 Lloyd’s pan off of amazon.
Click to expand...
Looks like it's anodized or non stick? I had several of the pans years ago but they were carbon steel and would rust up pretty quick.
First time I tried Detroit style was 10 years ago. I was doing a high rise kiddy corner to the Original Hooters downtown and a Jetts was next door.
'
Solid pie, nice crunch on the crust. I'm a fan of crust or the end pieces.
 
Steve Hoch said:
I have to say I'm not a fan of Detroit style pizza. There's a place called Jets pizza near me that has that version and it's not good. It has way too much doughy crust versus the sauce and toppings. I mostly prefer a nice thin crust pizza though every once in a while I will order a pizza from Lou Malnatti's . I do make my own as well, although I haven't perfected anything up to this point.
Click to expand...
This dough, itself, is airy and fluffy. Not dense at all. I should have grabbed a picture of the crumb but forgot to.

I used to get great Sicilian pizza in NY when I lived there. And I head to Golden Boy in SF when I want that style. They make the best squares in all of SF.

What’s nice about Kenji’s recipe is you can add whatever toppings you’d want. The crust and method is a 10/10 recipe.

You could even sauce the dough and then add your cheese and toppings.

I plan to experiment with some Chicago thinner, cracker crust this summer.
 
timothy said:
Looks like it's anodized or non stick? I had several of the pans years ago but they were carbon steel and would rust up pretty quick.
First time I tried Detroit style was 10 years ago. I was doing a high rise kiddy corner to the Original Hooters downtown and a Jetts was next door.
'
Solid pie, nice crunch on the crust. I'm a fan of crust or the end pieces.
Click to expand...

Anodized. Pretty high quality pan for sure. I stole all the corners. I love the crunch. The EVOO in the pan really gives a nice texture and crisp to each slice.
 
You must log in or register to reply here.

 

Back
Top