Detroit Style Pizza. 12 cheeses, in search of perfection. You won't believe the results!

What kind of cheese do YOU use for Authentic Detroit style pizza?I made this with 12 cheeses for science! Have you been searching for the perfect substitute for Wisconsin Brick? look no further, and check out my (incidental mukbang! ) plus learn how to make the most delicious dough this side of 8 mile also learn :How is Detroit-style pizza different? Why is it called Detroit-style pizza? and many more
had so much fun making this video, hope you make this pizza!
D12 baby.
Day1 Make a Poolish:
.12g/1/3 of 1/8 Tsp Active dry yeast (recommend Red Star)
47g(3tbsp+1tsp) Cold tap water
47g (1/4 cup + 2tbsp) High Gluten flour
(do you see why weighing and using metric makes much more sense?!).
Dissolve the yeast in the water, whisk for 30 seconds. Combine with flour, mix fully, cover and leave at room temp for minimum 18 hours.
Day2.:
453g/3.5 cups High gluten flour
2.2g/ 3/4tsp Active dry yeast
70g/1/4 cup warm water (80-90 degrees F)
20g/1tbsp+1tsp Diatastic Malt (this helps with browning
15g/1tbsp Sugar
10g/2Tsp Olive oil
10g salt
210g/(3/4 cup +2tbsp Ice water
The poolish from 18.5 hours ago
Before you start make sure your starter has been in the fridge for 30 minutes, and make sure you refrigerate after 18 hours.
Mix dry ingredients, whisk yeast into a warm water set aside, add ice water to dry ingredients, mix for couple minutes. Now whisk sugar into yeast mix until dissolved, add to dough with poolish, mix together until you get what resembles a dough. Now add the salt and oil and mix for 3 more minutes, it should be looking more dough like. Turn out onto floured surface and knead for a good 5-7 minutes. Check the dough’s elasticity by performing the window pane test. Pull a small chunk apart until you can see light through it, if you cant , knead more, if you can, rest dough, covered at room temp for 20 minute. After that make into a dough ball and place in whatever pan you are using, liberally greased with butter and canola oil, place in fridge for 24 hours.
Pan: www.detroitstylepizza.com
Day 3.
Get pan out of fridge, re grease if needed, push dough into shape, cover and rest for 1-2 hours. Pre heat oven while this is rising, 500 degrees for an hour. After it has doubled in size , bake in the oven for 8 minutes,, remove, add whatever cheeses you choose and return to oven, rotate after 8 minutes. Remove from oven when golden, add sauce and parmesan cheese.
Sauce:
500g/2 cups cup ground tomato (nice Italian ones if you can)
45g, 3tbsp tomato paste
10g/2tsps Extra virgin olive oil
Dried oregano to taste
Salt to taste
5g/1tsp sugar
Blitz together and simply warm it up.
Put on pizza , sprinkle parm, and enjoy!
0:00 intro
2:25 About dat dough doe
2:47 Day 1 - making the poolish
3:20 Day 2 - Making the dough... doe
6:32 Day 3 - Making da pizza pie
7:46 Day 3 - Making the sauce
8:47 Tips for What cheese to put on detroit pizza
9:57 Plating and eating a detroit pizza pie
10:40 conclusions I made after eating a 12 cheese pizza

[@rollonfood]

So... I might have been led astray slightly. AFTER making the video, I decided to research properly, cheddar's role in the titular pie, only to find out that it is not STRICTLY considered a requisite cheese for Detroit style pies!! I was going off Tony Gemmignani's recipe for the base pizza. It did turn out to be a very happy accident for me though, as the sharp white cheddar was the star of the show! Besides, After making this modified version of his dough, I will always listen to the 12 times world pizza champ!

[@jamesdale9277]

What modifications did you make and what sets it apart/makes it different from his original recipe?

[@rollonfood]

@@jamesdale9277 for this dough, I used AP flour and added gluten, I also added sugar, and tweaked some amounts, but not a whole lot here. I've since made many more modifications to my main dough. You can see what I've done in my 2 pizza dough videos

[@ishboo313]

You have become my new favorite channel with only watching your two pizza episodes..... pat on the back mate!

[@rollonfood]

Thank you for your kind words friend, there's many more pizza videos planned!

[@mews8812]

Same.

[@turipz]

Same here! Only thing I would suggest is to lower the volume of the background music, as the level on the video competes with your audio, which is far more important. Otherwise - love everything about your presentation and style. I just shared it on my Facebook page. Thank you!

[@paulesterline5714]

I grew up in the Detroit area and my grandparents lived in Detroit. I had no idea I was eating something special and Unique until I was an adult. In fact I remember my mom making it and I figured she just used the square pan because that is what she had, and the cheese confused a kid because I was POSITIVE the ONLY cheese that belonged on a pizza was mozzarella. I of course love the Detroit pizza but as a stupid kid never thought it was right. Thanks for this. I will make this and see if I can bring back childhood memories. My mother always used either colby jack and or cheddar. Whatever she had along eith the mozzarella

[@rollonfood]

Detroit is by far my favorite style, I have quite a few Detroit style videos planned. 🙂

[@paulesterline5714]

@@rollonfood awesome I can't wait to see them! You cook like I do. You want to perfect whatever it is your doing and you want it right.

[@Mattspips]

Really great videos - if I have one comment, is that when the background music is going it can be hard to hear you talking, can you turn it down a bit? Keep up the great content!

[@rollonfood]

I can in future videos. This one I heinously rushed. Made it during my recent move. I will be releasing many more Detroit pizza videos, that are properly engineered. Sorry about this one. I appreciate your comment my friend.

[@caninedrill_instructor5861]

Hello Sir, I love the information that you're presenting, however, your music bed is too "hot" and is competing with your soft voice. Making it difficult, at times, to make out what you're saying.

[@rollonfood]

Thanks my friend. I heinously rushed this video. The talking head was actually filmed in between packing boxes to move here. Then I rushed all the post because I felt pressure to get it out. Can't do anything now except make more, better engineered Detroit videos. Fwiw, the ccs are fully accurate, i use a transcribing service and edit them fully.

[@sambasedsamurai9338]

This man became my favourite food youtuber in just two videos.

[@rollonfood]

🙂

[@deemoore6293]

Just yum!!! Need to taste some of that!!!

[@stephensano9156]

I really liked your testing strategy for differing cheese combinations. The Detroit steel pans make a small pizza as compared to NY style round 8 cut, yet the dough amounts are comparable. The square cut makes it ideal for this kind of comparison as only the cheese blend changes.

[@rollonfood]

Agreed. I think Detroit pizza is where cheese is paramount. I love experimenting, still, with different combos. You just don't get the same effect on other styles of pizzas. Incidentally I am using a much bigger Detroit pan than my pizza steel is, relatively speaking, so my Detroit doughballs are twice the weight.

[@RyanTalksAndEats]

I love the spots who use cheddar, most will use that mix just along the edges! You did this justice, looks amazing 🍕

[@rollonfood]

Thanks! (It was amazing, honestly the best pizza I ate up until that point!)

[@paulthescorpio]

OMG that looks so GOOD!

[@roxyspop]

Hey Antonio! Just stumbled across your channel this week. Watched your New York Pizza video and I was hooked! Enjoying the Detroit pizza video too. You really break down the process and make it seem easy to create these classic pies at home. I’m feeling inspired!

[@rollonfood]

Plenty more pizza videos planned, so look out for them, thank you for your comment, I'm happy you found it!!

[@roxyspop]

@@rollonfood are you on any other platforms?

[@strykr360]

Bro your personality and demeanor is what makes you entertaining you are fucking awesome! Keep being a dewg bro!

[@rollonfood]

Thanks, I need comments like these every now and then. 🙂

[@tubited]

Excellent video about cheeses

[@rollonfood]

Glad you like it! Hope you try some of these combos out, they're all pretty tasty

[@watsonitis]

Detroit standing up! Team Detroit pizza let’s go!

[@g_lorn]

love the vibes on your vids, dude. I didn't see much of you, probably only 1 vid but I immediately remembered you from the last time. Take my sub, you have good vibes. I hope you stay on the ball, you will be a big KZbinr

[@rollonfood]

Thanks for the encouraging words. Posts like this help me stay motivated, I've got loads of videos brewing. Stay tuned!

[@limmel3588]

I'm glad you included Meunster. It's my favorite cheese so far and I would love to make a Detroit style with mainly Meunster and maybe some Fontina, with some Swiss sprinkled in. Great video. Will definitely try this out once I get a detroit pan! Cheers!

[@rollonfood]

Lmk how it goes!

[@jaygraham8922]

dude I just stumbled upon your videos today and man for just starting out, you have an awesome channel and I'm pretty sure you're going to go places when it comes to youtube my man. Happy cooking.

[@rollonfood]

Thanks my friend, I am really starting to get motivated at the moment and comments like these really help keep that momentum going! My vision for the channel was always to try and get close to quality from early on, and it's good to hear I'm doing the right things

[@jaygraham8922]

@@rollonfood anytime. you're the first youtube that has ever reached out to me from a comment before. I appreciate that and you now have a long time fan rollon. happy new year by the way, I know im a bit late lol

[@rollonfood]

@@jaygraham8922 you too m8. I'll always make time to engage with my audience, especially long time fans! 🙂

[@ololorfl]

Delicious food, incredible production value and a great host. This channel will explode!

[@rollonfood]

I'm ready for that explosion!! Thanks for the compliments. 🙂

[@karan_hiremath]

Yo lovin all the hip hop references in this one

[@rollonfood]

Would you believe it, D12 was the inspiration for the 12 cheese pizza, not the other way around. 😁

[@michaelhelms5899]

U r funny and talented lmao

[@muaddib3515]

Fun channel to stumble up cannot believe this atlanta man has never had pizza in new york keep it up

[@rollonfood]

Is that THE muaddib? 🙂 I'll keep on keeping on

[@MrMickteen]

Great vid. What is the weight of doughballs? Thx

[@rollonfood]

They should be about 350 to 370. I never get them exact because I usually just wanna ball them up and move on.

[@blockchainfork]

Well done Sir!

[@rollonfood]

Thank you!

[@DarrellWingerak]

Love this video but I have a question. The recipe created flour that was far too wet so I had to keep adding flour until I got a to consistency that looked like yours. We don't have your flour in Canada so I tried bread flour with a 10 g gluten supplement which did turn out really well. Any suggestions?

[@rollonfood]

Could be any number of things from your flour type, altitude difference if any, how soft your water is etc. If you added flour and it came out good then just add increments to your next batches until it's perfect

[@ccubillo]

OMG thank you! This is the best Detroit style crust recipe I have tried so far. I made a couple mistakes (burned the bottom a bit and added veggie toppings that released liquid), but I think I can get it right on the money next time ❤. Question for you - was this recipe supposed to be for two 10x 14 pans or just one 10 by 14? Reason I'm asking is because my crust did puff up crazy high and it was probably about 2 in thick in some spots. Not sure if it's supposed to be that way though? I should probably add that I did do a few dough folds during the fermentation process to build strength.

[@rollonfood]

It's for one yes. 😁 Glad you liked it. You could try getting there veggies or separate and just check them on when it's done! 😉

[@ccubillo]

@@rollonfood I will try that, thank you!

[@guythecookingsam2588]

Those crispy edges are my soul mate. When we went to visit my Grandma in East Detroit as a youngster, she would sometimes take us to Cloverleaf. The absolute best pizza I've ever had. But a lot of places are damn close.

[@rollonfood]

I will have to make a pilgrimage there one day, thanks for the tip

[@guythecookingsam2588]

@@rollonfood the place had a definite mafia vibe. For good reason, apparently. So you know it's good

[@stunacw1]

How much yeast do you use for the Poolish? I don't understand what is put in the description? Exactly how many grams??

[@rollonfood]

.25 / a quarter of a gram, it's about 1/8 tsp.

[@georgepagakis9854]

I find the best cheese for Pizza is 30% fatty Gruyère cheese and 80% Emmental cheese. The taste is more decadent and melt in your mouth deliciousness :) The French use them all the time when they need to melt cheese! How can you go wrong :)

[@rollonfood]

Nice tip, thank you!!

[@NEUTRALTRENTHOTEL]

Me and my gf are gonna try the D12 soon mate. #dirtydozen

[@rollonfood]

Lmk how it goes!

[@jamesdale9277]

What is the hydration percentage on this recipe? New and learning, looking forward to more vids Rollon! 🙌

[@rollonfood]

It works out to be 61 percent with my calculations. 🙂 Glad you like the videos. Working on two new Detroit videos as we speak!

[@jamesdale9277]

@@rollonfood Awesome!! Detroit style all the way!!

[@ericthedude9457]

@@rollonfood Hi, what am I missing? I have (taking water and flour from your ingredients) ~1.33 c water, and ~3.76 c flour = 35% hydration ? I remembering you mentioning high hydration in the video(s) so though it should be almost opposite of a home oven. You are clearly high detailed. I look forward to making! I don't have the pan or the stone yet. I am a beginner. Thanks

[@ericthedude9457]

I meant to say that home oven pizza recipes seem to recommend ~65-70% hydration. I guess i get 65% when I use grams (327g water / 500 flour). You subtract / add something else? It confuses me though, because a lot of recipes give cups and then the hydration percentage based on that. Seems to make it work out much different.

[@roxyspop]

Hey Antonio! I was wondering if you have a cookbook?

[@rollonfood]

I do not. I do have a few ideas for one, but simply haven't got time right now. One day! Any ideas you'd like to see?

[@roxyspop]

@@rollonfood Italian is my favorite. I love pizza. I’m sure you would sell a lot. I’ll gladly be your first customer! Are you viewable on any other platforms?

[@rollonfood]

@@roxyspop my Instagram has most of my other content. @Rollon_food . Got plans for TikTok in the new year, but check out my short form stuff on IG in the meantime. Italian restaurants were where I started btw

[@toquar]

Fresh yeast or instant dry yeast in general for pizza?

[@rollonfood]

Fresh is great but hard to get. Active yeast is what I use

[@alge3399]

Everybody forgets about the water in their pizza dough. If your going below 7% it's considered acidic. You will kill your yeast if it goes below 6% p.h. New York water is 7.1 % p.h level which is neutral. A water to buy at the supermarket is Avian. It's p.h level is 7.1 % like New York water. Experiment a bit with different waters. You can check your tap water with a p.h meter and solutions that lower and raise you p.h to get it to ideal levels. It's a big difference when proofig and baking dough.

[@rollonfood]

Another victim of misinformation unfortunately. Fermentation INCREASES as you go below 7 to about 5. You can Google it, or you can think about starters. Starters are what's called SCOBYs. Symbiotic culture of yeast and bacteria. The bacteria being of note here. Bacteria produce acid, lactobacillus, and we know yeast thrives in well maintained starters. In short, and as pointed out in the video, new York pizzerias actually make pizza IN SPITE of the water there, as it's more alkaline and harder than average, both these factors actually SLOW fermentation. This isn't even factoring how those attributes affect gluten.

[@theonewhoknocks2835]

music too loud

[@rollonfood]

Thank you, I kinda fluffed the compression on this one and didn't notice until I uploaded. Appreciate the feedback mate

[@theonewhoknocks2835]

@@rollonfood no problem. sorry for the negativity. i really enjoyed the video and love Detroit pizza. Im from the area and used to get Buddys all the time. Cheers 🍻

[@rollonfood]

Not at all, I appreciate feedback like that. I'm here too improve, and anyone who helps me find out where I need to focus is really appreciated.

[@1stspawn332]

If I dont have malt can i use honey? Thx

[@rollonfood]

Yeah. It'll be slightly different but will achieve similar results. Another viewer used maple syrup

[@Fruit_gaming]

10:00 bro made a pizza to flex with his cool knife

[@rollonfood]

Actually bought the sword for this exact application 🙂, already had a katana, but that seemed a bit too much

[@notreallyhere851]

this is how I know I need to humble myself. I would argue to my last breath with a new Yorker about being a pompous ass about his stupid pizza. knowing all the while that I love new York pizza. not letting them know that of course. and if in the middle of that spirited argument some one from Detroit walked in with their layered cheese bread lasagna and tried to put that thing in the running for what is good PIZZA. man I would lose it. I really need to rethink my positions because that ugh pizza looks delicious.

[@rollonfood]

Man, honestly, I make Detroit pizza maybe once a month, and when I do I still am in awe of energy bite, I've got a new Detroit pizza dropping here after my next video, possibly. Stay tuned

[@RelaxAndSmokeMeth]

747g flour what is my poolish %? or recommended % generally thanks

[@rollonfood]

I have been using 30 percent polish in my latest doughs. Not sure what your question is though. Where did the 747g flour come from?

[@RelaxAndSmokeMeth]

@Rollon Food sorry man have gloves on typo. thank you I'll be prepping this for superbowl sunday!

[@rollonfood]

@@RelaxAndSmokeMeth all good matey. If you check out my new dough video, that one uses 30 percent preferment. There one I used for this is just under 20 percent. Both will make a nice Detroit pie

[@RelaxAndSmokeMeth]

@Rollon Food perfect! I'll watch it on my lunch break!

[@RelaxAndSmokeMeth]

@@rollonfood how many grams was the doughball for the 10 x 14 pan? I couldn't hear.

[@julioalmaraz09]

Can I substitute the high glue

[@julioalmaraz09]

I don’t know why the rest of my comment dodnt post. I was asking if I can substitute the high gluten/ all purpose for bread flour and Dani device the recipe by 4 to make only 1 dough? Will that still work fine? Thank you for the video, I will try this.

[@rollonfood]

@@julioalmaraz09 yes of course. Just knead it a little more. You can also just buy gluten off Amazon, but bread flour will still give you a good base. It's more about the technique and the longer ferment. Lmk how it comes out!

[@julioalmaraz09]

@@rollonfood Perfect, thank you and will do. Have an awesome day!

[@rollonfood]

@@julioalmaraz09 you too my friend!

[@julioalmaraz09]

@@rollonfood is your recipe in the description for 1 pizza or 4? I divided the recipe by 4 and I got a 199g ball.

[@Dosidoo]

Lloyd Pans. Trust me

[@rollonfood]

I have one now. Check out my 12 tips for Detroit video

[@1stspawn332]

How many grams of salt?

[@rollonfood]

Always use 2 percent salt to flour.

[@yourdailybread8611]

Hello where are you From originally the accent you have is posh

[@rollonfood]

I'm from Manchester, I had to lose my common accent, I work as a server here for the last few years and there's no chance people here would understand how I used to speak

[@pablo-aed]

La mejor pizza es Argentina

[@rollonfood]

¿Verdad Huey?

[@miguelgaxiola8921]

You don’t have the amount of salt on the day 2 instructions

[@rollonfood]

sorry about that. 10g salt. i updated the instructions, thanks for letting me know!

[@miguelgaxiola8921]

@@rollonfoodcool, thanks man!!

[@noway9991]

I enjoyed the videos and info but that music with the talking in the background is anoying

[@rollonfood]

Fully aware. Made video during a rushed move. Thanks though

[@MNInvestments]

Do you sell your dough? Rather just buy it from a pro and pay more then making it myself

[@rollonfood]

Maybe one day, who knows. For me, making dough is half the enjoyment, I love it.

[@gigianzo6458]

so you guys call a Sicilian pizza Detroit style... Share the differences between Detroit, Chicago, New York, Neapolitan and Sicilian :P

[@rollonfood]

It's a different type of dough and procedure. Sicilian pizza dough is much higher hydration, you usually need to stretch and fold. Additionally and more importantly, Sicilian pizza is made on a tray rather than in a pan, which doesn't lend it self to the caramelized cheesy crust found on Detroit pizza. As far as new York pizza and Neapolitan, I agree, the only difference is usually the sauce and cheese used.

[@gigianzo6458]

@@rollonfood I have seen Sicilian Pizza cooked in cast iron pan, thick, a Lasagna pan... Then would that be some type of spin off... What do you call a Pizza Sicilian Style in a Lasagna pan :P Because that isn't a Chicago deep dish? Anyway, I appreciate your response...

[@rollonfood]

i think you are focusing too much on the shape of the final pizza. There are different types of doughs, with varying levels of hydration, and different techniques and fermentations that further categorize pizzas. just because the Sicilians were (maybe?) the first to make rectangle pizzas, it does not follow that ANY rectangle pizza is Sicilian. just because a pizza is made in a deep dish is not enough to call it a chicago style pizza. if any of this were the case, then i could just make baguettes with focaccia dough simply by shaping it into a long batard, or, using your logic, i could take baguette dough, shape it into a rectangle and call it focaccia, which i am afraid you can not.

[@ICHHeadmaster]

I also really enjoy the channel. But the ballerina sh*t... maybe it's a joke, but it distracts from the high quality content.

[@rollonfood]

Do you mean that in certain videos it's appropriate or that I shouldn't do any thing like that at all? And do you think it's particular to the ballerina, or all of them?

[@edvardcrunch]

@@rollonfood Do not change.

[@rollonfood]

@@edvardcrunch thanks Alex, me clowning around is one of the more enjoyable parts of video making, and it's encouraging to see most people think it should stay. 🙂

[@edvardcrunch]

@@rollonfood I subscribed three minutes into the first video because of it. It's always cool to be who you are. Dig your channel.

[@richardlopez5992]

you mean sicilian style pizza

[@rollonfood]

Nope. I mean Detroit style. , It's a thing. Sicilian is a much higher hydration dough and cooked in a sheet tray, not a deep pan

[@dusanboss7749]

So I need water scale for making pizza? Sorry, you lost me there. And you putt on ...how many cheeses? Ok... you having fun, but that isn't way to make pizza any style what so ever

[@rollonfood]

It was an experiment. Trying to find the best combo for Detroit style, as it's defined by the choice of cheese. You don't have to weigh your water, it's just easier.