Sourdough Detroit Style Pizza - The Boy Who Bakes

[@TheBoyWhoBakes]

Friday Night is Pizza Night and this time were making Detroit style pizza and oh boy is it good!

[@Cajun5896]

If I wanted to do a 3 day cold ferment. At what point would I put it in fridge? I'm guessing right before the pan transfer.

[@akabilly]

Tried this recipe today, it turned out great. Thanks for sharing!

[@artfarm2738]

As a born and bred Detroiter, well done! Looks delicious!

[@maddiew22]

I’ve been WAITIN for this one !

[@TheBoyWhoBakes]

Hope you enjoy it, we LOVED it

[@leftyla]

My god... that looks tasty.

[@michellejohnson4346]

Is the dough supposed to have already risen by the time I take it out of the fridge?

[@davidcoombs8906]

Lovely video, thank you.

[@zainabbharuchi4328]

How did I not know you had a KZbin?! Love the video 🥳

[@albinjose7464]

The amount of dough when calculated comes to 975 gms, that's a very high amount of dough for a 9x13 pan. Anyone who made it can confirm if the numbers are right? That's almost 3x the amount of dough based on oz per sq inches.

[@TheBoyWhoBakes]

You can use whatever amount of dough you like, this is how I like it 👍

[@albinjose7464]

@@TheBoyWhoBakes Okay :) I thought I am messing up something having so much dough in one pan. Thanks for the recipe, this gave me a good base to work with and experiment!

[@thenicotennis]

Not sure where i go wrong with this recipe??? 5-7 min in the mixer leads to super loose torn dough??? Never comes together like yours.... is 350 H20 and 500 bread flour not the recipe? It’s like I’m too wet? Any tips?

[@dnight]

Are you using bread or AP flour?

[@thenicotennis]

@@dnight kings aurthur bread flour- Let it ferment for 7-8 hours and it def got a rise - and it doubled when it was cooked - but the crumb was airy and spongy (with a crust) but the consistency was “gritty”?? It’s like the gluten was not exactly stong enough.... gonna try again tomorrow with less hydration starter and less hydration starter.... i don’t know - any advice would be much appreciated 🙏🙏 Ps I’ve done biga dough Detroit style pizza with huge success-- would love to use my soughdough --

[@thenicotennis]

Is there an auto lease (or something similar) I’m not doing after i first mix the flour h20 and starter?? Should i wait an hour or 2 before i use the mixer?

[@stephenmdalton]

Yeah, tried to make this today. There's no way the dough in the video is 70% hydration with bread flour (11-13%). You're not gonna get a 70% dough clearing the sides of the bowl in 10 minutes. It's too bad, the pizza looks good, but the recipe is inaccurate.

[@marksmith534]

I gave this 14 minutes in the stand mixer at a pretty hard speed, added 20grams of flour and it came away from the sides and bottom perfectly at this. Ultimately not all stand mixers are equal, not all flour is equal and not all air humidity is equal. My stand mixer is not brilliant and I factored it in. With dough you can't necessarily follow the recipe slavishly but compared to some of the high hydration American dough recipes on KZbin which I find are invariably a disaster for the home baker this worked brilliantly. Required very little tweaking. Amazing Detroit. Cheers 👍

[@f1livenews2023]

man the recipe looks pretty good but the sound sucks