DETROIT-STYLE PIZZA (The Best Pizza in a Pan)

Detroit style pizza = two of the world's best foods combined: pizza and bread. This is a true pan pizza enthusiast's pizza that yields a thick yet light and crissssp fried dough crust and browned and crunchy pepps. I had a great time putting my spin on the traditions of this fun regional pizza and learned that, for me, this is the best type of pan pizza. Way to go, Detroit. Let me know what you think in the comments.
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*MY GEAR*
8"x10" LLOYD PIZZA PAN amzn.to/3gWkMxr
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
BOX GRATER: amzn.to/3drHAUd
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
IMMERSION BLENDER: amzn.to/36ycPf2
INSTANT READ THERMOMETER: amzn.to/3jab370
MASAHIRO CHEF'S KNIFE: amzn.to/3cSFkFm
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
FOR THIS RECIPE YOU'LL NEED:
DOUGH (I suggest using the weighted measurements for the dough rather than volumetric for best results)
240g or 1 cup of 80-85 degree (farienheit) water
2g or 1tsp rapid rise yeast
335g or 2 1/3 c bread flour
7g or 1 1/4 tsp salt
Two 8"x10" Lloyd pans (or 8"x8" or 9"x9'"baking pan, but crust may be less crisp)
4 tbsp oil (olive, avocado, etc) to coat pans
1. Combine ingredients into a medium bowl and stir with sturdy spoon
2. Once it comes together, use a wet hand to give the dough a series of 20-30 slap and folds as shown in the video. You can also use a stand mixer with a dough hook if preferred.
3. Cover bowl with plastic and let it sit in warm spot for 30 minutes.
4. After 30 min, build more strength into the dough by grabbing an of dough, stretching it out, and folding back over. Rotate the dough 45-90 degreed and repeat 5-6 more times see video for technique.
5. After these stretch and folds, tuck and fold the dough a few more times as shown in the video to shape and stretch the dough into a taught ball.
6. Wrap bowl with plastic and set in warm place for 2 hours. After the 2 hours dough should have doubled in size, be buoyant, and slightly bounce back when poked.
7. To prep pans for dough, glug in 2 tbsp oil into each pan and smear over bottom and sides
8. Flip dough onto floured surface and divide in half.
9. Lay half of the dough into each pan and gently press to spread.
10. Cover pans and allow dough to relax for 30 minutes.
11. After the 30 minutes, gently stretch and press dough to cover the bottom of the pans
12. Cover again and let rise for 45-60mins.
SAUCE
28oz crushed tomato
50g or 3 TBSP tomato paste
7g 1 1/4 tsp salt
10g or 2 1/3 tsp sugar
1/2g or 1tsp dried basil
1/2g or 1tsp dried oregano
1g or 1/2 tsp chili flake
2 garlic cloves, minced
2 TBSP olive or avocado oil
1. Pour 75% of the can of tomatoes into a tall sided container
2. To that, add tom paste, salt, sugar, basil oregano, and chile flake
3. Blend with and immersion blender (or use a standard blender)
4. Add the remaining 25% of crushed tomatoes and stir
5. Preheat medium saute pan on medium
6. Add oil and garlic
7. when garlic is golden and fragrant, add tomato mixture and stir to combine.
8. Simmer for about 25 minutes or until thickened
TO BUILD AND BAKE THE PIZZA
2 cups brick cheese, grated on the largest holes of grater
1 stick of pepperoni, sliced about 1/16" thick
grated parm
any other toppings of your choice
1. Preheat oven and pizza stone to 500 f
2. Spread shredded brick cheese over the dough
3. Spoon sauce in two thick lines, lengthwise down each dough, leaving the cheese uncovered in the middle and on either side of the lines of sauce (see video)
4. Add pepperoni (or toppings of choice) on top followed by grated parm
5. Load pan directly on top of pizza stone and bake for 16-18 minutes. I recommend baking each pizza separately (one at a time) for ultimate crispiness.
#detroitstylepizza #detroitpizza #panpizza #pizzabread
|| MUSIC ||
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bensound.com
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Chapters:
0:00 Intro
0:15 Mixing the Dough
2:02 Making the Sauce
4:10 Prepping Toppings and Pans
5:51 Building the Pizzas
8:50 Baking and Final Result
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[@BrianLagerstrom]

Hit me with your favorite brand of crushed tomatoes in the comments! I've also linked those Lloyd pans in the description in case you want to do a Detroit pizza yourself.

[@MP_Single_Coil]

I use the Cento San Marzano. I don’t know if they are real San Marz. Probably not, but I like them.

[@buenacg]

Cento is a “value” brand? There’s news to me (seriously; no sarcasm) but I’ve had great luck with all of their products and use them for my pasta sauce and pizza sauce.

[@DonVeino]

Tuttorosso. Hands down.

[@robertmatthews5356]

Have you tried the sauce with out the tomato paste? Just simmer a bit longer for additional thickness.

[@BrianLagerstrom]

Heard that. I haven’t tried. I like the intensity of the Tom paste but I’m up for whatever Rob.

[@peterfusco5461]

Cento is a good brand. By the way, here’s a tip for everyone making pizza in a pan. Instead of oiling the pan, try spreading a very thin layer of lard. Vegetable shortening will work, but not as well. Now, lay your dough in the pan, spreading to the edges will be much easier. Cover, let rise and don’t touch the dough again. Dress your pizza, bake and enjoy. Works with any type pizza in a pan. The bottom and sides will be crispy beyond dreams of perfection. Take it from an old Italian who’s been making pizzas for over 50 years.

[@Iflie]

We fry fries in a type of lard sometimes and I find they crisp up at a lower temperature that way. It went out of style due to health concerns but they are still famous for taste. The fat is called Ossewit, "oxenwhite".

[@peterfusco5461]

@@Iflie We've been told that butter is bad, found out it isn't, margarine is far worse. We've been told that canola oil is good, but it was originally developed in Canada as a commercial lubricant, wouldn't touch it. And they've told us lard is bad, but first, you don't use a ton of it and second, ask any grandmother who makes pies, good pies, she'll tell you there's no substitute for lard. My grandfather owned an Italian restaurant, he would always say, "Everything in moderation". He lived to be 92.

[@Iflie]

@@peterfusco5461 Yeah I now use real full fat butter and you don't need very much of it and tastier food means les cravings. I don't know how people can enjoy an egg fried in oil, you only need one egg if you fry it in real butter. Though I have read that american regular butter has a higher moisture content so I'm talking about european butter. If your food is not great you may try to eat more to get that fix.

[@curranmoschen7007]

Would tallow work?

[@peterfusco5461]

@@curranmoschen7007 I’ve never used tallow, and I’m not sure why anyone would. It’s far more expensive, not sure if you would end up with a better product either. I stick to lard. As my grandfather used to say, “No breaka, no fixa.”

[@ScorpionZX6]

It speaks volumes to the quality of a recipe when you can mess up as many times as I did (literally gave up, ordered Dominoes, and tried again the next day) and STILL have a great pizza at the end 👌🏾

[@_________________________nooO3]

Hahaha me with my first Sicilian style. I messed up the biga so bad and it was like a floppy scab, 2nd day I made it better than the video I followed 😂

[@rrodica87]

I just made it and it is seriously one the best pizzas I’ve ever made. The pan is seriously key. Can’t wait to make it again.

[@davidhammond2227]

I make this every week. It’s the best, everyone loves it. The way you explain things is awesome and all your videos I plan on making. Thanks

[@rabbit_scribe]

Best cooking videos on KZbin, bar none. No brainless chatter, no rambling as though he'd started recording with no idea what he was going to say, no showing off. Every sentence has a purpose, and the editing is equally professional. Thank you KZbin algorithm for bringing me here!

[@BrianLagerstrom]

Thank you Rabbit Scribe for being here.

[@heartofvanillaice7443]

Congrats on the growth , 3,000 in 9 months is very impressive, plus your video quality is amazing. I hope your channel blows up.

[@BrianLagerstrom]

Thanks very much, I hope so too. Thanks for watching.

[@danielruder8778]

You truly have a big heart, Rob. I've always said that.

[@heartofvanillaice7443]

@@BrianLagerstrom Oh my gosh you did blow up, your quality and work shows and I’m glad you are successful. Congrats!!

[@irenapetrou4323]

I made this last night for dinner and it was absolutely phenomenal! Thank you for this recipe! I will definitely do it again!

[@alexf4711]

Invested in the pan you recommended and made the Detroit pizza. LOVED IT! So worth the investment. I've had pizza in Detroit and always enjoyed it, but this recipe is the best one I've ever had. Thanks so much!

[@BrianLagerstrom]

Thanks for watching!

[@blitzphantom9488]

We don’t Mess around in Detroit!

[@pfallasro]

Can't tell you how much I love the level of detail on your videos! Today I'm trying the NYC pizza recipe been doing it step by step, this one comes next definitely.

[@baristatraveler8038]

I appreciate that you put the recipe in your description. Thank you so much!

[@deliciousgroove]

Dude, I love your style of video! Fast and quick and no-nonsense. Keep it up.

[@ToddMLewis]

I just came across your channel last night and have been binge watching episodes. How the hell do you only have 3k subs? Your videos are outstanding!

[@BrianLagerstrom]

Wow thanks! I’m glad you are liking the videos. I hope youtube keeps serving our content to people who dig it like you! Thanks for taking the time to comment.

[@JoeKenneally]

Was watching this again and got a good smile out of this comment!

[@iforgotthenamemate]

More like 400k now :D

[@italiana626sc]

More than 550K now. Let's keep this comment going, people.

[@jamescassar5348]

586k now! In a year?!

[@mattmura1020]

Made this last night and it was incredible and easy. I have never made my own sauce or my own dough before, so much of this was new to me. Thank you!

[@mattmura1020]

Oh, and I used Hunt's tomatoes and paste

[@michaeltasse1113]

Another awesome tutorial. Thanks Brian

[@kayokolindenberger3754]

Hi Bri, this is a winner. I made this pizza tonight and it is unbelievably tasty. I can't believe I made pizza! Thanks.

[@FoodElitist]

Made this yesterday, It was phenomenal thank you Brian for the recipe 🍕

[@outlawlaw]

I've made this 3 times now and love it every time.

[@gerardtomilenko568]

I made this recipe for pan pizza, I used a 13 x 9 inch oxo pan, and used a baking stone. This pizza was so delicious! and the cheesy crust was perfect. I just used Kraft 5 cheese Italian cheese, with some mushrooms, onions, and black olives, and the sauce was a real winner. Thanks for this great recipe!

[@BlooCollaGal]

Homemade sauce is a game changer. I make a big batch every year and can it so I can always grab one out of the pantry.

[@iyana1332]

I'm using the same pan size, did u have to increase the dough recipe for pan or no??

[@AnthonyJones-xk8ue]

I'm from Detroit so I might be biased, but you just can't beat the crispy bottom and the caramelized cheese crust. Its definitely my favorite and I've been to all the major pizza states and had their styles.

[@BrianLagerstrom]

✌️🤙🏻

[@rebeccamd7903]

I’m from Detroit and living in California currently. I’m dying for some hometown Detroit style pizza. Guess it’s time to get cooking! 😋

[@waydegardner7373]

I’m with you. It combines the best of several styles. My NYC born spouse loves her NY thin crust but the Det red top is her secret favorite. The Lloyds pans are the best. I have several and they work flawlessly.

[@BlooCollaGal]

@@rebeccamd7903 I feel you, I moved from Detroit to Portland a couple years ago and I don't think I had good pizza the whole time I was there. Long story short I moved back to Michigan.

[@simontemplar3359]

No bias at all. I'm from New England and i think Detroit pizza is the standard for awesomeness in pizza!

[@merlijnbell8747]

Love the tone of your video, your little gist of humor. I’m plant based and I still get a kick out of watching these

[@BrianLagerstrom]

Glad you enjoy it! Thanks for being here.

[@danielruder8778]

Never give up, you can be more than plant based if you want.

[@merlijnbell8747]

@@danielruder8778 Don’t need it tho. Got less death on my plate and on my conscience.

[@kevincronin5143]

Great job Brian on the recipes and instructions you provide! You've helped me recreate some great meals from my travels to Chicagoland and Detroit. The Chicago style Italian Beef and Detroit pizza tutorials were both great! Never thought I would make hoagie rolls from scratch and they did not disappoint. Next up, Beef on Weck!

[@Michigandy]

Born and raised in metro Detroit and you nailed this one! Looks just like buddy’s pizza! I also lived in Chicagoland for a year and enjoyed your thin crust Chicago style pizza video. One of the most under rated pizzas! I recently got into pizza making and your videos are great and super helpful. Keep them coming!

[@BrianLagerstrom]

Thanks for watching! Detroit and Chicago have very underrated styles!

[@JohnBender1313]

Omg. No he didn't. This would be a travesty to most of the pizza workers who helped make Detroit style pizza. I worked at Buddy's, Jet's, and Papa Romanos. Hell, I used to pick up laundry for the CEO of Papa's, Sam Asker, as a kid. I grew up making Detroit style in many diff pizzerias. This are like 10-15 things wrong here. For one, you do not knead the bread a second time before full proof. And it should never be that sticky. Also, you never cook your sauce. It is to be made cold. Also, extremely high heat. Like 700+. Tbf, it was a good try and I appreciate it. But I'm so sick of people claiming to know how it's made when they don't seem to have a clue.

[@Dr_Yetiphilia]

@@JohnBender1313 Cold sauce sucks, tradition isn't always a good thing.

[@AnthonyThomas_Ant]

Very similar to my recipe. I put pepperoni under the cheese and some for decoration on top. It’s important to get cheese against the sides of the tray so it crisps with the edges of the dough.

[@Dumbc0mment]

9:48 The celebration dance is a sign that this pizza was really good and he was proud of it.

[@tankdiggs8974]

So I grew up in Toronto Canada and My mom always made this pizza when i was growing up although Detroit may have claimed this style as their own ( Which is cool) I believe it followed immigrants from Calabria Italy in the south like my ma. She is no longer with us and I am grateful now that I love cooking to learn this style. Thank you so much

[@incrediblePsychoheaD]

well done! pretty much every person i served this pizza loved it and a pan for it is totally worth getting.

[@BrianLagerstrom]

Yeah! the pan is super worth the money. Thanks for watching.

[@AdrianWill1987]

Good evening, I'm from Brazil and I made your Detroit-style pizza recipe, it was very good, I'm going to redo it next Sunday to watch the Super Bowl, thanks for the recipe

[@GG-qg2iu]

You explained things very well! It's all in the details😋

[@BrianLagerstrom]

Thanks! And thanks for watching and taking the time to comment

[@ericforest9186]

Try spooning the warm sauce out of the frying pan, and onto the cooked pizza. That preserves the bright and fresh tomato flavour. Its also why some Detroit pizzas have the sauce on top.

[@alexanderthealright]

yep, sauce after bake!

[@mph5896]

Na, sauce gets cooked on the pizza. That's how its done in Detroit metro.

[@Polaris_was_in_Denial]

Your video quality reminds me of Binging with Babish; here's hoping that your channel grows as much as his has!

[@BrianLagerstrom]

thanks. i hope you're right!

[@meltzman]

Nah! Bri-boy seems more like the kind of guy I’d Iike to be friends with!

[@RobbK94]

As someone who worked at buddy’s pizza that makes Detroit style pizza you did everything right but we would add the peps first then cheese then sauce

[@craiglubanski7468]

I replied above saying the same thing. I grew up going to Buddy's, Lois, Sheild's, and Cloverleaf. Question for you... what do they use to grease the pan with. Is it shortening or lard or something?

[@iEATiDRINKiPLAY]

Awesome recipe!! works everytime

[@derrickshirley9470]

Very informative. Looks great. Thanks

[@BrianLagerstrom]

Thanks! It’s one of my favorites.

[@StreetLore]

Made this pizza utilizing a Poolish so airy and amazing. Thanks for the recipe

[@thepunisher9928]

Cento is good, been trying other brands recently but Cento is really easy to work with and they have crushed options with no added ingredients which is nice!

[@highlander2000]

Greatly enjoyed this one, had a fluid pace and quintessential B-Boy funkmaster tone. Always love the quiet yet confident appearances from the Mrs. too! Hooked on your videos, have really been a mood lifter and skill educator in a constantly challenging 2020. Much love from Louisiana

[@BrianLagerstrom]

Your comments are always the best. Glad the videos have brightened this dump of a year for you. Thanks for continuing to watch!

[@highlander2000]

@@BrianLagerstrom absolutely. Haha if someone asked me what I want for Christmas atm, it'd be to fund a Weeds & Sardines episode on something cool. Hehe. So who knows, maybe I'll be in touch in 2021. Regardless, keep rocking, both of y'all! Happy holidays :) PS you rep the midwest pizza styles so well, d00d. They are especially comforting & delicious in 2020

[@BrianLagerstrom]

@highlander2000 😚 that's kind of you. Happy Holidays to you!! We're hoping to do a livestream on 12/24 sometime in the morning so look out for that if you're free.

[@-A.K-]

Excellent video, thank you

[@allsmilez13]

Looks delish!

[@watupribs]

watched this and literally ordered one ... made me so hungery

[@Pluto2363]

Love your channel, Brian! I have those exact pizza pans. I've never used them. I'm going to give this a shot!

[@BrianLagerstrom]

Thanks Jim good luck

[@gary-qg4vs]

I've tried pretty much all the KZbin Detriot pizza tutorials This is the one

[@simontemplar3359]

Thanks so much for sharing your knowledge and for making super entertaining videos. I've really been inspired to learn how to bake and I'm getting a heck of an education from folks like yourself who are so kind as to share your knowledge and best practices. This pizza was D O P E. I love Detroit style pizza and to learn how to make it is cool as hell. Thank you! Peace!

[@alexmichaud1243]

Tried this recipe last night for the first time and it came out AMAZING! This was the best pizza I’ve ever made (and possibly ever had). Definitely not as fast (or healthy?) as a Neapolitan style pizza, but it was worth the extra effort and time! The only thing I want to add is regarding the amount of sauce. I found that the recipe left me with exactly enough for two pizzas (and I didn’t go too crazy with sauce on these). Awesome recipe, thank you for posting!

[@BrianLagerstrom]

Thanks for the feedback and thanks for making!

[@alk9191]

I’ve made this recipe several times now - and it’s the best pizza I’ve ever had!!! I usually have to add about 30 ish more grams of bread flour though, otherwise the dough is too wet. Thank you for sharing this great recipe!!

[@alk9191]

I also added about 2 tablespoons of olive oil directly to the dough during the kneading process to make it a bit more focaccia-like.

[@ronisley9716]

Just made this tonight. Bought the Loyds pan a while ago. Until now only used it to make lasagna. Changed it up sauce first then cheese then pepperoni, sausage, mushrooms, peppers and on. Came out perfectly.

[@user-wy9yd5lx8i]

Обязательно попробую сегодня этот рецепт пиццы. Спасибо за рецепты.

[@tim7of717]

Good music at the end, my appreciation.

[@justinstouder4614]

I made this pizza this weekend. It turned out great!

[@MeV2100]

just made this, and it was amazing!

[@MrShocktakan]

I make a LOT of pizza. Mostly Neapolitan style. I grow and bottle my own San Marzano tomatoes for pizza. But when I run out of those, I always buy Cento brand San Marzano tomatoes and crush them myself. They are really good. Making this Detroit style tonight. Thanks for the video!

[@jamesbehan5598]

You are so entertaining you should have millions of viewers come on People have you not been fed and entertained? This guy is amazing just wish I could have a slice of that pizza!

[@BrianLagerstrom]

Thanks for watching James!

[@ssjackson5400]

Can't wait to try this!

[@chasegreen3710]

I love your channel I watch alot of recipe tutorial/videos and your channel is the only one to get me so excited to make something I went in your description box and ordered the food processor you have to make my own smash burgers I can't wait to make them. Congrats on 3K in no time it will be at 1mil+. Thanks again from a new subscriber

[@BrianLagerstrom]

Thanks so much for the kind words! And thank you for subscribing and taking the time to watch these videos! I hope we hit 1 mil! Enjoy the burgers, please let me know how they end up! I think I might make tonight.

[@chasegreen3710]

@@BrianLagerstrom the burgers turned out amazing I no longer crave shake shack thank you.

[@BrianLagerstrom]

✌️👌

[@violettracey]

Thank you!

[@CalicoShadowPlusCat]

Something you might want to try is to put two pizza stones in your oven, one two levels above another, and bake your pizza sitting on one stone but under the other one on the upper shelf. It promotes that baking crispiness on the top of the pizza and a better browning while cutting a little bit off of the cooking time.

[@henrykfrancala3333]

Sounds like a very good idea. How low do you place the lower rack and how much space do you allow between the two of them? Thank you.

[@CalicoShadowPlusCat]

@@henrykfrancala3333 My oven has five rack positions not counting the broiler. I place the lowest one on the second from the bottom, skip one, and place the next one in position two slots above the lower one so I have room for the pizza in the middle and room to move things around so it bakes kind of in the center of the oven surrounded by the stones. We did it in my mother's smaller oven by placing it on the lowest space and two spots above that and it worked just great! Just the right amount of char on the bottom and even bubbly meltiness on top! Hope that helps.

[@TheTraumaFactor]

I like each time he eats the item at the end of his videos and the music selections

[@BrianLagerstrom]

Thanks trauma factor

[@MP_Single_Coil]

Doing this tonight. I’ve made it a few times. Such a great pie.

[@Viva-Persia]

I consider you a pizza scientist or simply pizza yolo and dough master ..thanks for great content

[@BrianLagerstrom]

Thanks! 🙏😛🤙🏻✌️

[@crpope10]

This sounds like fun. I need a pan!

[@pezboy715]

Native Detroit and Detroit-style pizza enthusiast here. You did a great job, Bri. I was especially excited by how far you baked it, that’s something authentic doneness. Thanks for repping my childhood favorite properly.

[@JohnBender1313]

Dude. No. No he did not. This is a disgrace. I grew up on Buddy's and worked at Detroit style and Jets for almost 2 decades. There is so much wrong here it hurts.

[@pezboy715]

@@JohnBender1313 care to elaborate?

[@JohnBender1313]

@@pezboy715 sure. I have never heard of a Detroit style dough needing a second kneading. It comes out the Hobart, balled, proofs some in a warm room, pressed, proofs a little more, then pressed to the edges, then proofed, then cooled. Zero kneading after first mix. And those 3 proofing periods are very short. Like 15-30 mins in a warm kitchen. Also, no pizza sauce that I have ever seen or heard of is cooked or heated before hand. Especially Detroit style. It is always made cold from just paste and mashed and/or crushed tomatoes. And many times mixed cold by hand(literally your arm, but that's just a silly tradition). The temp is wrong. It should be 700+ degrees. These are just a couple of the top of my head. I didn't rewatch the video before responding so I may be remembering wrong, but there were a few others that are off.

[@pezboy715]

@@JohnBender1313 Thanks for the thorough reply, always cool to learn more from someone in the know. My only disagreement would be the temp because it’s just not achievable in the vast majority of home kitchens, so you do what you can. The lack of cooking on the sauce is very interesting, I did not know that.

[@JohnBender1313]

@@pezboy715 for sure. Glad we can be civil here. But the temp of the oven is actually one of the most important things. You can make sauce and dough any way you like but you can't exactly cook a pizza without heat. In this case, the pizza is put into pans, the dough is thick, and you top it before any precook. It is extremely hard to cook the dough in the pan with oil while also heating the top without burning the cheese and toppings. Which is why 6 mins in a 700 degree oven works well. It basically fries the dough in the pan and give it the crunch without over cooking the top cheese and toppings. Tbh, most of Detroit style is preference. But I would say it is impossible to recreate the crust without that high heat.

[@50sKid]

I like pomi-imported from Italy in little cartons

[@benjaminbrookins9273]

I keep coming back here for the sauce recipe. It’s our family’s favorite for pizza or dipping!

[@jassonjasson7418]

Very nice recipe chef 👍👌👏. Thank you for your effort 🙏🌻😎

[@BrianLagerstrom]

My pleasure 😊Thanks for watching

[@derikjbrandt]

Thanks, this video was useful for me and my experimentation. I do want to say, though, that your idea to shred the cheese so that it's lighter doesn't add up. If you're putting X grams of cheese on the pizza it's still going to weigh X grams no matter how you slice it.

[@anthonyvenedicto518]

You made a good choice, my family uses cento all the time and their tomato products are amazing.

[@toshiyukisuzuki7610]

Love your suggestions for substitutions and not giving up if we do not have a certain equipment. It speaks of two things... 1. You believe in your recipe that you want more people to enjoy them 2. Spirit of inclusiveness and belongingness. Looking forward to your new brand, Brian Lagerstrom. Your surname might say you are a lager but having 100k subscribers make you a heavyweight👍.

[@JonCausithONS]

Thanks for the recipe, Brian! I attempted this yesterday despite having a rather busy work schedule, so I had to rest the dough for a bit longer. I also had to use 8x8 and 9x13, the latter of which, the pizza got slightly deflated and could not reach the edge. *pouts * Still, it came out mostly good! (The crusts had a dry taste to them though) Despite being a supporting character so to speak, the sauce was AMAZING and honestly enhanced the taste with the sweet and spicy garlic taste! (I didn’t have dry basil or chili flakes, so I had to improvise) Lastly, since brick cheese was not available where I live, the cheese I used were a blend of Parmesan, low moisture mozzarella, Monterey Jack and Muenster cheeses, which were all really good! All in all, some helpful tips - I used a baking steel instead of a stone, so the cooking times were shorter. I’ll see about using 8x10 pans next time!

[@RealNowTruth]

I've been experimenting. I find stone plus pan works well. Rack set low, stone preheated to 500F for at least 30 minutes, then pizza in pan baked at 18 min. How done the crust is on the bottom is the secret (and varies). If the pizza is overly floppy when I try to remove it from ban, back to oven for 2 minutes or so. Oh, and Muenster cheese has given me my best results. The dough just needs stretching, rest, stretch a bit more, rest, and eventually you get it to the edge and if you leave it long enough, it'll puff up in size. This pan works great ... www.amazon.com/dp/B01FY5PHIK?psc=1&ref=ppx_yo2ov_dt_b_product_details

[@SamJonesMediaHUD]

Will try this, I'm from the UK and been craving Detroit since I last went to the US, most other recipes call for days of dough time, which yeah is nice but we all lead busy lives! This is something I can do on a Saturday :)

[@santonucci]

My new go-to for pizza night.

[@nv5x_]

Wow this is awesome please always show how the ingredients look like because this really helps thankss alottt Loookkksss yummy 😋

[@TheStormLarge]

Thanks again for an awsome presentation and recipe. I will make it when my Brick cheese arrives in a few days. Could I prepare the dough beforehand and stick it in the refrigerator overnight?

[@DirtyHairy84]

Cento is my favorite brand. Their whole plum tomatoes are my go to.

[@BrianLagerstrom]

Cento turned out pretty great. I’ve used the tomato paste for years but never took the crushed or whole peeled seriously till now.

[@godslayer1415]

Yeah - hardly a value brand - this kid is clueless.

[@MrRobin61]

Thanx for the info .... gonna try and surprise the wife for the evening !

[@CuteSeamus]

just found you and binge watched all of your pizza videos... two video ideas for you... 1 - stuffed crust pizza... and 2 - cheesy garlic bread... keep the videos coming... hugs from dallas...

[@KurtSchwind]

From those of us in Detroit, you did the pie some justice. Well done!

[@allendconder]

Thanks!

[@BrianLagerstrom]

Thanks, Allen!

[@iskebel]

Thank you so much for this amazing recipe! Can't wait to try it myself. Just one question: Where did you get the lids from, used to cover the pizza pans at 6:34 ? There aren't mentioned in the amazon listing of the pans, so I'm courious where I could get them. Thank you~~

[@trapin68]

Born and raised in The D and have eaten the pizza my whole life. Have to say, looked pretty legit when you lifted and showed the bottom. You were spot on with the Wisconsin Brick Cheese...seems like a lot of other KZbin chefs ignore that component (most likely out of laziness). As far as the flour is concerned...I'm pretty sure they use OO flour for the dough because even though the dough is thick it is not "airy" or light in texture but rather dense and heavy. But I could be wrong. Lastly, the correct pan to use is a Blue Steel pan but they are nearly impossible to find, but it looks like what you used worked perfectly.

[@braddorcas9363]

Or they just can't get wisconsin brick cheese where they are. I know I can't around where I am. Nor do I really want to go through the trouble of ordering it through amazon. There are other brick cheeses around. But not always the same fat content.

[@rollonfood]

ohhhhh no. why do people forget about the cheese? ;)

[@thepatriarchy819]

Aye I'm from Detroit!

[@Pr1meEv1l]

I have been making home made pizzas like this for most my life. i never knew it was a certain "style" until now.

[@kaybee2801]

This pizza is so beautiful it makes me want to cry.

[@BrianLagerstrom]

👌👌👌

[@samstretch5587]

This recipe is excellent. I made mine in a cast iron and it came out amazing.

[@michaeltasse1113]

Did you use same bake time?

[@samstretch5587]

@@michaeltasse1113 yes same bake time but I cooked it over the gas element for a few minutes before going into the oven to get the bottom super crispy

[@regrich8795]

I'm from Chicago so I'm biased we like the sauce first, toppings then the cheese 😋. Big ups to Detroit though our neighbors!

[@gdr4115]

Going in the kitchen soon and get this done!

[@MrNelsonsirvideo]

Great recipe. I'm going to try this with a poolish tomorrow and see how it turns out. Results to follow..

[@cameronjadewallace]

I'm here for any good video about Detroit style pizza. I don't miss a lot about Detroit, but I MISS the pizza. ALSO, pro call grabbing a corner slice!

[@Lynniescorner]

Hi, Brian. I just came across your video, searching for a specific Detroit style pizza. Lol yes, there are different ones. Now, I'm not certain, but by the LOOKS your crust is the first I have seen that exactly like Jet's pizza. If my husband will get the ingredients, this will be our lunch/dinner. Should this be the one, it will be our Christmas dinner. Reason being, my mom loved Jet's pizza and we lost her last New Years Eve. I will check back. Oh, I have been eating Jet's pizza since they opened in 1978.

[@notmebutyou8350]

That looks delicious!! Big thumbs up!! What type of pizza stone do you recommend? I didn't see it in the description box. Thanks!!!

[@iamfcon]

Definitely making this one soon now that I snagged a pan for a good price. Out of curiosity, if I wanted to freeze one of the two halves of the dough, would I do that after the first rise (after 30 mins) or should I let it proof longer before freezing?

[@BlooCollaGal]

I've worked at Jet's and Happy's Pizza and it's nice to see the humble Detroit pizza get the attention it deserves.

[@cameronjadewallace]

I left Detroit to move out here to San Diego, but my mouth misses Jet's.... I dream of it often.

[@BlooCollaGal]

@@cameronjadewallace my friends who've moved out West say there's no good pizza in California.

[@cameronjadewallace]

@@BlooCollaGal it's very hard to find good pizza, and if you do, it's expensive. Prince Street has good pizza, but it's like $7 a square

[@cameronjadewallace]

7-Eleven pizza is my go to, ngl

[@kyrastuart1920]

I would love to see a remake with a pan comparison.

[@dmart3vids]

I like Cento. I use them for my San Marzano peeled tomatoes for all my sauces

[@MoGhotbi]

Great video. As for crushed tomatoes, I like Bianco Dinapoli (grown here in California). If I can't find that brand, I get SMT (I think their tomatoes are grown in New Jersey and Pennsylvania).

[@jennifertennant4837]

Also use Cento on the reg. I like the consistency and taste.

[@qwaqwa1960]

I used to make bready pizza along these lines. I'd typically add the cheese in the last few minutes to not overcook it.

[@humbertovillegas7458]

Hey bro...thanks for sharing...I did it, and I love it...it is a great and delicious pizza....Love you dude...

[@BrianLagerstrom]

Thanks for trying my dude

[@roswelltan8257]

Hey Bri, any suggestions on mixing the dough with a stand mixer?

[@onketomeals5614]

great video. i have a question. If we let the dough rise in pans (final proofing)expecting a busy evening and then it rains, can i put these in refrigerator for the next day or will it collapse

[@domenicpolsoni8370]

For Canadians out there our standard red wheat AP flour by default is very strong and high in protein (>13% / 100g). No need for bread flour.