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  • #1 by FarAway on 03 Dec 2021
  • 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. 

  • #2 by damp1house on 19 Dec 2021
  • 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?
  • #3 by dmaclaren on 03 Jan 2022
  • what oven is that in the first picture?
  • #4 by FarAway on 07 Jan 2022
  • 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!
  • #5 by FarAway on 08 Jan 2022
  • 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 
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