Almost always true. We did get one pizza in Papeete Tahiti to bring back to Moorea on a ferry. I can’t remember where from to steer people away as it was 30 yrs ago. But it tasted like matzoh, unseasoned tomato puree out of a can, melted Swiss. That not so good pizza was actually not so good. The surroundings compensated.
Farmers market pizza with snap peas, heirloom tomatoes, garlic, and ricotta
I used the jim laheys no knead dough recipe and an ooni oven
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Using my new Lloyd’s pan for the first time tonight… Making a bbq chicken Detroit style pizza. Very excited and already optimistic about the edges based on the sizzling from the oven …
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The pan worked amazingly and I got my cheese closer to the edges so I got the great crispy edges. We all loved the toppings (cheddar, mozz, leftover smoked chicken, diced pickles, and bbq sauce) and the crust held up well. I did 15 min at 500 and would probably do a couple more to get the middle a bit sturdier and the edges a bit darker. I used the NY times recipe which seems basically the same as Kenji’s. Absolutely will be continuing to experiment with this style pizza!!
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Looks great, and makes me want pan pizza!
I have the 10"x14" Lloyds Detroit pan, and love it for larger pan pizzas. I also use Kenji’s no-fail pan pizza dough for filling it. I’ll typically bake at 550 degrees convection for about 18 minutes, resulting in a well-browned bottom and crispy edges.
Can’t wait to see your future pizzas!
PS: I have this fantasy of acquiring one of the even larger sized Grandma pans, but who am I kidding? It would make a fantastically ginormous amount of pizza - more than we could reasonably eat, including leftovers (and of course, no crispy edges on those center pieces).
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I ate two slices and could have eaten two more… Is Kenji’s pan pizza recipe different from the Detroit recipe? I’m kind of mad that I only discovered Detroit style pizza this year! Went far too long in my life not trying it!
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I haven’t tried the NYT recipe, but it looks tasty. Kenji’s Detroit dough and pan pizza dough both are a bit leaner, however, incorporating no butter and a smaller percentage of olive oil. Just a matter of preference, I suppose.
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Great minds - I made a Detroiter last night as well! Unfortunately I undercooked mine a bit - I was heating my large cast iron pizza “steel” in the bottom of the oven while the Detroiter cooked on the top rack, and I think the steel kept the heat from really penetrating the bottom of the Detroiter’s pan. It was still good, just a bit flaccid. Lesson learned, that bottom heat is crucial!
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I love the cold za with coffee. Better’n a donut.
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I typically put the Detroit pan right on the steel.
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I sure hope it’s better than Eaglespoon’s condescending and and nitpicky “How to Hamburger” crapola. I felt dumber after reading that.
Looks dang good, though. Tell me you wore nitrile gloves making it. PLZ! JK, really looks good.
Parbaked first then baked again with toppings Detroit style the rise kind of deflated unfortunately not sure if I should have parbaked it longer. Small pepp, tomato confit, splash of hand crushed tomatoes, whole mozz, pecorino Romano
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I think those are going to be my winter pizzas . When I store the outdoor oven inside . It will be a new adventure.
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Please report back!
Do you have an easy Detroit pizza recipe?
No , I dont . This will be another learning curve.
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Are you looking specifically for a Detroit Style pizza recipe bottom to top? Or just the crust?
In the first instance, KAF (typically quite reliable), has a write-up of and recipe for Detroit Style pizza. If you’re looking primarily for a pan-style pizza crust, my vote is with Serious Eats, which you could top/assemble Detroit-style should you so choose.
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Thanks I will take a look at these I think I’ll try the serious eats pan style first.
The only dough I usually make is the no knead pizza dough by Jim lahey
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I love that Lahey recipe, and it’s in my forever rotation. As is the SE pan pizza crust, because sometimes you want … pan pizza.
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My first go at South Shore Bar Style pizza.
I’ve never seen or tasted this variation, so not entirely clear on how it should be. I used Serious Eat’s Bar Style dough recipe as a jumping-off point, but beyond the baker’s percentages, pretty much winged the whole process.
For a single, 12” pizza, I cut the flour back to 150 grams, and everything else accordingly. The only exception is I cut back on the yeast even further as I planned a long ferment. I mixed everything by hand and gave it an over-night rest on the counter. The next day followed with stretch and folds, pre-shape, and another overnight ferment – this time in the fridge. On pizza night, I used a rolling pin to roll out the dough and baked at 550-degrees (convection setting) in a well-oiled round Lloyds pan (preheated stone on the bottom rack; pan on the upper-middle rack).
I chose the SE dough recipe as it does not contain butter. Many of the SSBS pizza recipes do, but - possibly due to my West Coast up-bringing - butter just seems odd to me in a pizza crust. The SE dough – percentage wise – is very close to Roberta’s except for significantly more olive oil (in lieu of butter?). Maybe the butter makes it more cracker-like? I dunno (and perhaps I never will).
I did not remove the pizza from the pan for the second half of the bake, but did move it (in the pan) to the lower shelf - directly on the stone - for the last couple of minutes. Pretty good as far as the bottom goes, but I think I’ll move it down even sooner with the next bake.
The crust did come out thinner and crispier than any previous pizza I’ve made, although maybe not cracker crisp. IMO, many of the characteristics of the SSBS - no cornichon, baked (at least initially) in a pan, sauce-and-cheese all the way to the edge – are achieved through the handling and assembly process, rather than contingent on any specific dough recipe.
This was really good - both fun and different - and I’ll make it again.
PS: The sauce also was a favorite from Serious Eats: NY-style tomato, onion, and basil sauce.
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Thin, crispy, crackly crust. Sauce and cheese edge to edge in a specific 10" pan gives the lacy edges. Lynwood Cafe and Poopsie’s seem to be two two most popular on the South Shore.
This video will give you an idea of what they’re about. Maybe try it with butter one time?
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