Detroit Style Pizza, Sourdough Edition

I shared a video a few weeks ago for a yeast-leavened Detroit Style Pizza, and I've been meaning to share the sourdough version ever since. Here it is! As is traditional with Detroit-style pizza dough, this one is high hydration, and it's topped generously with cheese and pepperoni. That said, compared to many Detroit pizza recipes out there, this one is not quite so excessive. Make it once; then make it your own!
Here are the volume equivalents for the weights given in the video:
2 cups bread flour
1.5 teaspoons salt
3/4 cup water
1/2 cup sourdough starter
Find the full recipe and many more notes here: alexandracooks.com/2021/08/13...
Here 's the recipe for the tomato sauce I've been making: alexandracooks.com/2021/06/15...
And here's the recipe for the pickled jalapeños: alexandracooks.com/2021/08/03...
#sourdough #pizza #detroit

[@santolify]

Your videos are not only informative but they're so relaxing.

[@AlexandraStafford]

Awww thanks, so nice to hear 🥰🥰🥰🥰

[@scottrasso410]

Wow, beautiful crust.

[@elipso80]

I just discovered you, I'm writing from Turkey. All your recipes are very understandable. I looked at many recipes in Turkish, especially about sourdough bread.They were not as helpful as i asked. You have helped me the most. Thank you so much.

[@lucyyeap4684]

Love your recipes baking with sourdough starter.

[@lianebabb9638]

The Queen of all things bread & sourdough 😊

[@Heesunchang]

Your videos makes baking beautifully homey and comforting! Thank you for sharing your shrewd cooking life with me!

[@AlexandraStafford]

Thank you :) :) :)

[@mrsmuffinman]

Oooooh the one you did last time was awesome, nice to see a sourdough version!

[@AlexandraStafford]

Thank you, Diane :) :) :)

[@dropcheekelbow9110]

Looks good

[@Penaltybox66]

Love your videos

[@AlexandraStafford]

Thank you!

[@BostonMA-617]

Looks delicious! I've been trying different sourdough pizza recipes (i.e., Ken Forkish's pizza book) recently so I'll have to try this one. Off topic, and not related to pizza, do you plan on doing a turkey recipe? I haven't ever roasted a turkey so I'm looking for a recipe. Thank you!

[@HireMichaelEverson]

This should be good to travel with during the bulk fermentation for a couple days?

[@howtogoat3282]

Why did you put the cheese on the dough and let it rest together for 48 hrs?

[@saturnine1979]

I’m also confused by that - there was a bulk ferment and overnight in the fridge already. Another 24 hrs in the fridge seems unnecessary in the pan. Or just go 48 hrs in the fridge to begin with and then stretch at room temp day of bake.

[@ronidalal986]

Hi Ali, I really want to make this style pizza. Do you have any information on how you make your sourdough starter ? Thanks Roni

[@florencekwan1222]

Can I do this pizza without the blue steel pan? I meant does not other steel pans will work?

[@billbleham3267]

When you went to bed and put the dough ball in the fridge, was that necessary if you had more time? If it was earlier could you have just moved on to the next steps or was that overnight rest in the fridge necessary?

[@mileyeyedcoyote]

can I use a cast iron pan for this?

[@lisasale3700]

This looks so good!! Where did you purchase that pan? Thank you🍕

[@AlexandraStafford]

Love this pan so much! It's a Lloyd baking pan. I have two. I bought mine from Amazon: tinyurl.com/7db4mwu3

[@martapipic7537]

Thank you for the recipe! What is the temperature in your fridge? It's 10°C (50 F) in my fridge. Should I shorten the cold proof? In recipe, total cold proof is 72 hours. Thank you in advance!

[@brendangraham9479]

Your fridge should be at or below 40 degF.

[@Bean7968]

Hello and thank you for this recipe. What hydration do you usually keep your starter at for your sourdough recipes?

[@AlexandraStafford]

100% hydration. I always feed it with equal parts by weight flour and water.

[@Bean7968]

@@AlexandraStafford Thank you! Looks delicious as always. 👍🏼💛

[@wowwow7959]

How to make the dough not sour? and with a beer/alcohol flavor?

[@thenicotennis]

What do your cups weigh? 120? Or 150? I use a scale- and have seen variance when using cups…. Awesome video - can’t wait to try this technique

[@AlexandraStafford]

I go by 1 cup of flour weighing about 128 grams. But I always measure flour (and water now, too) with a scale to get the best results for the variance issues you note. Hope you love it!

[@user-zn5fq1th4x]

❤❤❤❤❤

[@seventheoutlawspits]

Where you get sourdough starter?

[@jclincont7491]

sorry, how did you make the sourdough?

[@xaviervasquez4745]

Your process for making this pizza is very different from your online recipe. Some big differences: In the video you do not par-bake but the online instructions say to do it. After taking the dough out of the container and rolling into a ball, the video says to wait one hour but the online instructions say to wait 3-4 hours. There are many other differences and these differences are not small. Can you please suggest which instructions are the better ones to follow?

[@cosmothewonderdog8602]

Fed or unfed starter???

[@mrshomefood1511]

Definitely feded, active and ready to be used !

[@Gigismum]

In the linked recipe, you par bake the dough and rest it upside down. But in the video, you do not. After watching several of your videos and reading the recipes, I understand now that you have added the parbake step. Thanks!

[@jimmiemack1947]

Detroit style is supposed to have the sauce applied like "stripes". Also, Why the orange looking sauce?

[@ericnoack1324]

just checked another source which says flour 1cup is equal to 150g so thats over 320g of flour

[@welshrarebit1153]

No. One cups of all purpose flour is 125 grams

[@eeeffert6042]

how about no sourdough starter...just normal easy pizza dough?

[@welshrarebit1153]

What’s a Detroit style pizza?

[@sonicliberation]

I just let my dough proof in the fridge for 5 days. I find I can get a nice amount of tang that way