HOW TO MAKE THE EASIEST DETROIT STYLE PIZZA - At Home

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👉 MY MASTER CLASS PIZZA : www.master-class.pizza/ 👈
My friend this is absolutely the best Detroit style pizza on internet, and today i made it very easy to remake, starting with the pizza dough from scratch at home or business, then i teach you also how to make all the ingredients and how to cook it, i hope you like this video and it was helpful for you, please share my channel with just 3 friends it's free and it will help my channel to grow thank you from maestro vito iacopelli.
Pizza dough vito iacopelli
Prepare the poolish the day before with (300 ml water 300gr. flour, 5gr. yeast 5gr. honey)
-Day after make the dough with adding in the poolish: 150gr. flour, 10gr. salt, ts oil.
-then rest 15 min and make into ball, after rest 1 hour and put it in the pan, then press in the pan rest 2 hours
-add ingredients and cook for 18-20 min at 450f. in the oven
●PAN IN THE VIDEO: amzn.to/2QRqGai
•Vincent Instagram: / thevramosmethod
•GRILL USED IN THE VIDEO: zgrills.com/
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/ @vitoiacopelli
Spanish
Amigo, esta es absolutamente la mejor pizza al estilo de Detroit en Internet, y hoy la hice muy fácil de rehacer, comenzando con la masa de pizza desde cero en casa o en el negocio, luego te enseño también cómo hacer todos los ingredientes y cómo cocinar. Espero que te haya gustado este video y fue de ayuda para ti, por favor comparte mi canal con solo 3 amigos es gratis y ayudará a que mi canal crezca gracias del maestro vito iacopelli.
Masa para pizza vito iacopelli
Preparar el poolish el día anterior con (300 ml de agua 300gr. De harina, 5gr. De levadura 5gr. De miel)
-Día después de hacer la masa añadiendo en el poolish: 150gr. harina, 10gr. sal, aceite de ts.
-Después reposar 15 min y formar una bola, después de reposar 1 hora y ponerlo en la sartén, luego presionar en la sartén descansar 2 horas
-Añadir los ingredientes y cocinar durante 18-20 min a 450f. En el horno
arabic
صديقي هذا هو أفضل بيتزا على طراز ديترويت على الإنترنت ، واليوم جعلت من السهل جدًا إعادة صنعه ، بدءًا من عجينة البيتزا من الصفر في المنزل أو العمل ، ثم أعلمك أيضًا كيفية صنع جميع المكونات وكيفية الطهي أتمنى أن يعجبك هذا الفيديو وقد كان مفيدًا لك ، يرجى مشاركة قناتي مع 3 أصدقاء فقط ، إنه مجاني وسيساعد قناتي على النمو ، شكرًا لك من المايسترو فيتو إياكوبيلي.
عجينة بيتزا فيتو إياكوبيلي
- تحضير المسبح في اليوم السابق بـ (300 مل ماء - 300 غرام دقيق ، 5 غرام خميرة ، 5 غرام عسل)
- بعد يوم من عمل العجينة مع إضافة البركة: 150 غرام. دقيق ، 10 غرام. ملح ، زيت ts.
- بعد ذلك استريحي لمدة 15 دقيقة وصنعيه على شكل كرة ، بعد الراحة لمدة ساعة وضعيها في المقلاة ، ثم اضغطي في المقلاة ساعتين
- أضيفي المكونات واطهيها لمدة 18-20 دقيقة عند 450 فهرنهايت. في الفرن
portoghese
Meu amigo esta é com certeza a melhor pizza estilo Detroit da internet, e hoje eu facilitei muito de refazer, começando com a massa de pizza do zero em casa ou no trabalho, então eu ensino você também como fazer todos os ingredientes e como cozinhar Espero que gostem deste vídeo e que tenha sido útil para vocês, por favor, compartilhem meu canal com apenas 3 amigos é grátis e vai ajudar meu canal a crescer, obrigado do maestro vito iacopelli.
Massa de pizza vito iacopelli
-Preparar a piscina no dia anterior com (300 ml de água - 300gr de farinha, 5gr de fermento, 5gr de mel)
-Dia após fazer a massa com adição na piscina: 150gr. farinha, 10gr. sal, óleo do ts.
- em seguida, descanse 15 min e faça uma bola, após o descanso 1 hora e coloque na frigideira, em seguida, pressione na forma de repouso 2 horas
-adicione os ingredientes e cozinhe por 18-20 min a 450f. no forno
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[@vitoiacopelli]

What’s your favorite style of pizza? My was this one here

[@luudest]

Was? What is it now?

[@utvyjlp66]

WE love this chanal thank you for all what you presenting

[@smokeymcbongwater3561]

Thanks for awsame video I love making pizza. You taught me how to do it

[@randazzo_cucina6257]

Neapolitan!

[@bobeknierobek2144]

LECZO PIZZA

[@Mojza]

I like how you appraise all styles of pizza, not only Italian Napoletana. A lot of people I know mock other non-Italian styles of pizzas. You are inspiring.

[@JonCausithONS]

A few nights ago, I cooked this along with a pair of Napoletana pizzas with this type of dough! The Detroit style pizza itself was incredibly filling, and, best of all, easy to prepare! Thank you so much for putting together this recipe, Vito!

[@xmas4203]

You convinced me to make a Detroit pizza tomorrow. I need to make my poolish today. I'm looking forward to the brisket video!

[@deborahramos6997]

No secrets, great tips, DELICIOUS pizza. Thank you Maestro n Vincenzo!

[@robkennedy3087]

I'm eating home made pizza watching this!!! This guy is the best!! A brilliant teacher!!!

[@dennisaudino7659]

The best Detroit pizza I have made ....And I have made 4 other popular recipes ...Great flavor...crunchy and chewy....Loved it

[@valentinberg7]

Just the day before yesterday cooked Detroit ( using Biga method )following your recipe : AMAZING from the first attempt. Vito , thank You for sharing your passion. Would be great to see more videos on pizza toppings and what can make a good pizza beside from the dough.

[@Scooby-Doo23]

Made this pizza for my wife tonight for dinner she loved it...thanks Vito from Rio de Janeiro 🇧🇷.

[@michaelmorrissey625]

Well done Vito and Vincent! 👏

[@yiyibkn9514]

You guys did an excellent job congratulations! and thanks for the recipe 😉

[@JahisLovePsalms]

Detroit style is the best pizza. Thank you for all your hard work

[@robbisson6506]

I subscribed the second when the sausage hit the ground and Vito said " I don't care I'm gonna eat it anyway " LOL This guy is the real deal!

[@elcholo17]

Daaaamn! I did like that video, I didn't remember the challenge haha. NICE TO SEE YOU BOTH! Great vid! 😎

[@legaspi5]

That’s awesome you kept your word! Both these guys are extremely helpful. Thank you!

[@deborahramos6997]

👏🏼👏🏼👏🏼👏🏼

[@shalomdudu]

Wow, made it and it is soooo gooood!!! Thank you Vito!🙏

[@Loke6661666246]

I've learned so much from vito.

[@jamesdavenport4583]

Vito you are the man! That pizza is amazing can’t wait to see you make that brisket!!

[@billyray2385]

WOW THAT WAS AN AWESOME PIZZA AND THANKS FOR ANOTHER GREAT VIDEO VITO.

[@mariomenendez8962]

Great Vito!!! You are amazing!!! Best channel in youtube!!!! Love this channel!!!! Go Vito!!!! Congrats!!!

[@mr.snowbear9547]

My dough is currently upside down in my pan....gonna be a lovely pizza later tonight. @Vito you are the best!

[@pascaldisomma1565]

Great job again guys..love it..

[@JoePosillico]

Finally had a chance to make this. Awesome!

[@3toeheads]

Wow! This came out just perfect! I’ve tried both the biga and poolish and for Detroit style the poolish was a winner. Topped with brick cheese from Wisconsin and homemade sausage- amazing! Thanks for the best pizza and best videos.

[@HONjramiroz98]

Thanks man! Will try it tonight!

[@nolenl1503]

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes ❤️👍

[@exoticapple9s]

Great video Vito, keep the good work!

[@cynthiapoliveira6871]

Deve estar uma delícia !!! Parabéns!!!! Deu vontade de comer. Amo pizza. Adoro as tuas pizzas.

[@apuz13]

Maestro you are awesome. Thanks for no secrets.

[@cookwithpannietv8288]

wow yummy pizza 🍕😋 thank you for sharing make a pizza i always watching you sir. god bless you🙏

[@VIK_1903]

Looks great!!!

[@dansharkey5218]

Good Job you Guys are a Great Team

[@agentorange1291]

Thank you Vito for that video, always very good. Saluti dalla Svizzera

[@skeljtaviboi]

Like it. I'm making this pizza next time. Pizza, all I need. 😀

[@ismaelvihuela]

Nice Vincent and Vito!

[@mayschiller7753]

Hey chef, what about a video on white pizza? Special sauces go at the bottom, interesting toppings etc. Love your channel :)

[@maverickman6486]

Thanks Vito. Making pizza at home is so much better. Only thing now frozen pizza or take out pizza bread seems so lacking now.

[@marcoamagliani8440]

this pizza looks really amazing and good

[@jean-marclgr535]

Vito you're already my reference to Detroit style pizza, learned everything from your previous videos and the results were outstanding. I'm certain this one will be AMAZING too !

[@johnadamczyk6213]

Please don't use him as a reference to detroit style pizza. This is not good, he uses way too much dough for the size of pan and it ends up way too thick.

[@xmas4203]

@@johnadamczyk6213 It's not science, relax bud.

[@Jizzaprove]

@@johnadamczyk6213 so...use less dough?

[@johnadamczyk6213]

@@Jizzaprove yes 525-550g dough for a 10x14 pan

[@morettisezap]

It is like a lasagna pizza for the thickness. Love it

[@andreastullgren7595]

Love Detroit style pizza!

[@robertical]

That is like an American focaccia more than a pizza. That smoked brisket on a juicy pizza...yum!

[@honarderakhshan2358]

Hi friend that looks delicious 👏🌺🌟👌

[@ronaldo19832]

Grande Vito!

[@Andypendej0]

Great job. You should do more collaborations 👌 bellissimo

[@roccosdough]

Awesome!!!

[@ryanlevesque8463]

Just made this recipe turned out great 👍 the dough was perfect

[@Emivioricomex]

Hi please can u tell me if u used all purpose flour or other?

[@Pininfarina87]

Amazing pizza. 😄👍

[@Pizzariafreitasoficial]

Parabéns meu amigo Deus abençoe

[@johncspine2787]

Just one bite please has an excellent, excellent way of making this Detroit style..flaky, fried cloud..even better frozen, then reheat in oven, it’s just fantastic. I do t use a deep dish, I assemble with parchment and olive oil on parchment, let rise extended 2-3 hours, it’s so, so light..

[@deleder557]

Soft and craunchy

[@KowboyUSA]

Bellissima!

[@chrishibberson74]

So glad you made this one! Did the brisket video happen? I’m about to go looking for it 😂

[@anabolicznyjanusz8425]

Bondziorno maestro can't wait so much

[@heartofafricagiftsmichael3401]

This looks so good. Can I halve all the measurements for a smaller pan? Thank you

[@nivescorazza4019]

Omg that’s so great you two together today

[@vincentramosiii1431]

Thank you! 🙏🏽

[@matt3957]

I also have one Z Grills pellet grill. It works perfectly

[@PrincessEllie1986]

I need to try this in my round Cake baking pan

[@bobby_4747]

Great job Vito and Vincent! Making this on Friday for my family. I can’t wait!

[@vincentramosiii1431]

How did it come out?

[@bobby_4747]

@@vincentramosiii1431 AMAZING bro. Only thing I will do differently next time is maybe heat a pizza stone while the oven is cooling the pizza, then place the pizza on the stone for a little bit after to crisp up the bottom. But that could just be me wanting to tinker a little bit, it was a fantastic pizza. I made it for my family and put it out while I made a new Neapolitan’s and it was gone in about 5 minutes.

[@bobby_4747]

While the oven is cooking** the pizza.

[@vincentramosiii1431]

@@bobby_4747 yep.. I use a pizza steel. Properly pre heated it cooks the bottom perfectly during the cook.

[@bobby_4747]

@@vincentramosiii1431 you guys even mentioned “it was the secret” on the video. I should known! Lol

[@gabrielkorol9591]

Dios mío!!! Que pizza!!!

[@terryb100]

Great to see you guys again! Vito, you should make Ramos a regular guest. Awesome job as usual, Gotta love the poolish, it makes it so much easier.

[@vincentramosiii1431]

Thank you Terry

[@gavingamer7844]

Really great video! I can't believe it took me this long to find it. Too bad you didn't hot 5k likes. 👍

[@jimmatzek5895]

Love DSP. Nice video Vito and Vincent. Can we get a new Bari style pizza, by candlelight??!!!

[@gusc1120]

Great Video! Is this recipe made with tipo 00 flour or different?

[@stevemcneil8923]

Growing up in the suburbs north of Detroit , Dominick's had some of the best Detroit style pizza

[@hoseinrezaie6558]

Great !!!

[@Kdd160]

Yummy pizza!!!😋😋😋😋😋

[@chicomarlin1246]

Native Detroiter here…Not bad IMO. I grew up on the big 3, and I’m not talking about GM, Ford and Chrysler. I’m talking about Cloverleaf, Loui’s and Buddy’s. They all do things slightly different. For example Loui’s uses cheese cut in small cubes just like their antipasto salad. Cloverleaf par bakes their pie and originally put the pepperoni under the cheese, as a kid I remember asking for the pep’s on top. An honorable mention should be the Detroit Style Pizza Co. They add sauce after it comes out of the oven. The Villa in Eastpointe will always be special, they have a round deep dish. Another tip is to use brick cheese, we have loafs flown down for when we make DSP at home. Thankfully The Detroit Style Pizza Joint in Cape Coral opened up a few months ago so if I want a slice without cooking that’s where I go. The corners in Tampa does a good job too. I need to mention that Little Caesars, Pizza Hut and Jets are not Detroit Style at all! They are the McDonalds of pizza, clown food. Subscribed btw, I like thin pizza too.

[@sandeepsmatharu]

Everyone loves the corner piece

[@mayorc]

This looks like the healthy variation of it.

[@bretleversha]

Hey Vito, love the channel. Can you use this recipe for deep pan pizza? Pizza Hut closed in my area & l miss it’s deep pan pizza. It would be great if you could make a deep pan pizza video. Thanks!

[@mike1graz]

Love you @vitoiacopelli always innovating

[@sergiorodriguez6889]

Love the swasage and the swauce 😂

[@meysam9]

Nice and delicious

[@sanjabosancic4007]

simpatico video😁

[@chrisk7866]

In my village in Greece we make traditional sausage with leek. If you try it on pizza it's heaven.

[@lordjaashin]

did your country payed up on their debt to Germany?

[@Daffy1926]

@@lordjaashin we pay them with the money that your mother gave us

[@nanditakapoor9278]

Good morning ! Please guide me for how long to keep the poolish nd at room temp or in the refrigerator. Regards

[@Master_Psyper]

This sponge crust looks like Pizza Hut style dough, while not my favorite, definitely gonna give it a try. Awesome to see it’s basically the same with less flour and more resting time.

[@vincentramosiii1431]

Taste nothing like pizza hut though. But less dough and more resting would work beautifully too.

[@johnadamczyk6213]

It shouldn't be spongy like in this video. This is a disgrace to detroit pizza lol

[@vincentramosiii1431]

@@johnadamczyk6213 I see you always have something negative to say. Please show us how it's all supposed to be done since you have all the answers. Lol. Ill wait for your video. 🤙🏽

[@xmas4203]

@@vincentramosiii1431 John seems to think pizza is science, apparently. I made my poolish last night for this pizza on my pellet smoker tonight. I'll have to add mushrooms and a few veggies to keep my wife happy.

[@vincentramosiii1431]

@@xmas4203 let's leave John to himself. I have no time for negative people. John who?

[@johnshorter4958]

Did you use Tipo "00" flour or bread flour ? Many other recipes I found online use bread flour.

[@ChiBluez]

Bravo! Vincent, if I eat those pizzas, do you promise I’ll grow up to look just like you!!!!!!!

[@vincentramosiii1431]

Haha..no.. you need to eat Carne Asada burritos 🌯 to look like me. 😁

[@ChiBluez]

I’ll do it brother!!! Keep posting Maestro V.

[@pauldesmondchopping6027]

I've been looking for a Maltese 'maxims style' pizza recipe for ages. This seems to be very close. Maybe Vito it's a good idea for you Malta is close to Italy 😊

[@Grayald]

The great thing about this type of pizza is how forgiving and easy it is to recreate at home.

[@vincentramosiii1431]

Super easy to do. No stretching, no launching.. just baking!!

[@manbiteslife3110]

My man put his ring over the glove lol. Great pizza and vibes again

[@vincentramosiii1431]

😁🙏🏽

[@williamtocco8105]

Nothing better than a Detroit style Pizza Born and raised

[@lordjaashin]

why are you still living in Detroit? that place is a wreck and disgusting

[@mju34]

@@lordjaashin calm down

[@ronjeremy1232]

Maestro vito 😎😎😎

[@kapitan777]

Big Tnks! from Rus pizzalovers

[@davidseagalmusic]

Believe or not, Little Ceasers was first time I had this pizza. Their version is amazing and this is from someone who is a pizza fanatic from New York City!

[@nomobties]

He covered the subject before. I wonder how this will be different. I’m looking forward to this.

[@vitoiacopelli]

Ho you’ll see this

[@jameskrbell]

Detroit style is the best. Looking forward to your recipe. I use 300g water, 10g sea salt, 15g extra virgin olive oil and 400g flour. 24 hour proof for 14x10 inch pan. Works perfectly for me. Doesn't need kneading

[@daviclar867]

What's that in American portions?

[@daviclar867]

What? No yeast?

[@jameskrbell]

@@daviclar867 sorry, 8g active dry yeast too

[@jameskrbell]

@@daviclar867 google it

[@maxineb9598]

@@jameskrbell aah, pan size. Wondered that. But funny you mix metric with imperial.

[@epitome99]

I want that brisket video !!!

[@yeahright6021]

Vito was extra new york 😂👍👏

[@Vonamix74]

Vito si tropp FORT!!!!!!!!!!!!!

[@ChuChuKaboom]

What temperature water do I need to use for the poolish? Thanks kindly! All your videos have been fantastic.

[@vincentramosiii1431]

Room temperature

[@raptu55]

Bella sta focaccia

[@mauropalma5354]

Yes Sawsage. How about my favorite pizza next a New Yawk style Siclian video next ?

[@nma4421]

Maestro, I'm here in Germany and we mostly bake witch electricity. Got a brand new oven and was wondering how to set temperatur and mode? Guess 220 degree Celsius on pizza mode. What about time? bout 20 minutes?

[@petecorey1122]

What type of yeast are we using for the poolish? ADY, IDY? Thanks!

[@supercontesergio]

i think the recepie needs a little bit more olive oil

[@vincentramosiii1431]

Lol

[@bobby_4747]

😂

[@Ach7ven]

Like watching money fall out of my wallet lol

[@bashman2112]

How many grams should the dough ball weigh for Detroit Style?

[@MacNifty]

No detroit doesn't do alavoil detroit does butter.

[@crazycris4]

Italians: Spend hundreds of year perfectioning pizza. Vito: No secrets in this channel. Us: 😍🍕

[@maxlee6676]

also Italians: no secret, just bread

[@rickgeorgette9657]

Can you please tell what type of flour you used. Also what is the reason for the poolish being such a high percentage of the dough, thanks.

[@Otis010707]

Vito, Thank you for turning me onto Biga and Poolish! I've been making pizza since I was attending the Culinary Institute of America 40 years ago. You have changed the way I make my dough. Graci! My question today is about the statue of the clown on your prep station. A close friend of mine gave me the same statue a few years ago when she returned from visiting her mother in Avelino. She told me it was the patron saint of Naples. This meant alot to my wife and I as my wife's family is al Napoletana by way of Bensonhurst. Is this true? Buon Natale! Bill Doyle,CEC