Best pizza to date!

[Buttburner]

Buddy's Detroit Deep dish style. Since I live in the Detroit area I know this pizza well. Just started making it

 

Nailed it on the second try!!

 

First one was pretty good but a little refining and I got it!!!

 

 

 

 

[willys1]

Details please!

[prowe]

Dude, that pie looks pretty legit. Generally I shy away from anything but an ultra thin crispy crust,but looking at that pic....I am contemplating sneaking into your kitchen to steal a few slices.

[ckreef]

Great looking pizza. 

 

[Buttburner]

Yeah thanks its made a bit different than most of you are used to

 

The dough is a high hydration (more water than usual) and uses bread flour

 

The dough is really sticky and soupy, once you mix it and let it rise a bit you spread it in a well oiled pan and once its to shape you let it rise in the pan for a few hours.

 

A nice layer of pepperoni goes on the bottom. The thin sliced stuff.

The juices from the pepperoni soak into the crust while its cooking, making the crust nice and crispy but soft (not too fluffy). Then the cheese goes on (traditional Detroit style uses Wisconsin brick cheese, or you can use a mix of low moisture mozz and young jack cheese. The cheese goes all the way to the edges of the pan, this is critical since it melts between the crust and the pan giving the crust an unbelievable light crunchy cheesy texture Detroit pizza is so famous for

 

Then you can add toppings like onions pepper etc.

 

Then the sauce goes on. Thats why its sometimes called Red Top pizza. It's a very simple sauce made with crushed tomatoes sugar and a few spices. Some cook the pizza warm up the sauce then spoon it on top before serving. If prefer to add it before baking. 

 

Then you finish it with some good pepperoni with the skin on so it cups like you see it in the pic. Baked in the Big Joe III with the heat deflector on the star rack middle position on the D&C rack and the pizza on the grates on the top position running around 475-500F for about 15 mins

 

Here is another pic of the dough in the pan.

 

Oh forgot about the pan! Its a special pan made just for this with high sloping sides and is black in color to help it give that crisp crust. You can actually buy these special pans on Amazon. The original pans when this pizza was first created in 1946 were made in old pans from the Detroit auto factories, they held auto parts. Some of these pans are still in use today at the original Buddys pizza, they are prized possessions.

 

Probably more then you ever wanted to know about Detroit style pizza but there it is lol

 

 

[Rick_W]

That looks awesome.  Don't quite have the room in my Junior to something like that.

[Buttburner]

actually the recipe calls for doing it in the oven. You only have to hit about 475f to do it

 

 

[Rick_W]

But you don't get that nice smoky flavor from the oven.  I have a Classic and a BJ back home and we do pizzas all the time.  It's just not the same coming out of an oven.

[Buttburner]

No but it can be done is my point. It doesn't require super hot temps a normal kitchen oven isn't capable of

[Rick_W]

5 hours ago, Buttburner said:

No but it can be done is my point. It doesn't require super hot temps a normal kitchen oven isn't capable of

Who said anything about temps?  I said I didn't have room.

[Buttburner]

there is plenty of room in your oven

 

my point is a lot of people like to use the grill for pizza since it can get a lot hotter than an oven

 

with this pizza you dont cook it at high temps

 

 

 

[Up North Engineering]

Looks amazing! I'll have to try this one of these days. I love Detroit style pizza, though I'm partial to Louie's in Hazel Park (I know Louie's and Buddy's has a shared history.) 

[Charles Wagon]

That's some good looking pizza, @Buttburner!