Pizza Making Forum

Pizza Making => Detroit Style => Topic started by: FarAway on December 03, 2021, 09:14:14 AM

Title: Recent DTW pizza
Post by: FarAway on December 03, 2021, 09:14:14 AM

I used to work at the Detroit Airport (DTW) and fell in love with the Detroit stye pizza at Leonardo's Italian restaurant (about 2 miles from the airport).

Not having a trip to Motown anytime soon, I decided to recreate one at home.  I did not par bake the crust and had to sub mozzarella for the brick cheese.  I pre-cooked the sauce and it got a little darker than I would have preferred but the taste was spot on. 

Title: Re: Recent DTW pizza
Post by: damp1house on December 19, 2021, 02:43:35 PM

Looks great!  Do you mind sharing your recipe?

I'm diving into Detroit style now.  starting with this https://www.pizzamaking.com/forum/index.php?topic=42012.msg461690#msg461690

With two modifications.  Switching out the LDMP with Bakers Low Fat dry milk and starting with a biga.

Have you tried a biga or poolish?

Title: Re: Recent DTW pizza
Post by: dmaclaren on January 03, 2022, 10:53:43 AM

what oven is that in the first picture?

Title: Re: Recent DTW pizza
Post by: FarAway on January 07, 2022, 11:06:07 AM

It is a GE monogram hearth oven.

We were building a new house and I got to design the kitchen.  I wanted a salamander (Blue Star makes a residential model).   Wife hated the look of it and offered up the hearth oven as an alternative.  Heck yeah!  It was a splurge, it cost more than my first 3 cars, but we have enjoyed it! 
(Dollar cost averaging my pizza's, I've got them down to under $500 each. ;-) 

It is also good for high temp roasting and cooking.

cheers!

Title: Re: Recent DTW pizza
Post by: FarAway on January 08, 2022, 05:43:12 AM

Quote from: damp1house on December 19, 2021, 02:43:35 PM

Looks great!  Do you mind sharing your recipe?

I'm diving into Detroit style now.  starting with this https://www.pizzamaking.com/forum/index.php?topic=42012.msg461690#msg461690

With two modifications.  Switching out the LDMP with Bakers Low Fat dry milk and starting with a biga.

Have you tried a biga or poolish?

I started with the serious eats recipe https://www.seriouseats.com/detroit-style-pizza-recipe (https://www.seriouseats.com/detroit-style-pizza-recipe)