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Author Topic: "Detroit Style" - Buddy's or Shield's  (Read 440933 times)

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Offline foreplease

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #720 on: February 24, 2021, 07:04:14 PM »
That looks good to me. Iím somewhat surprised at the nice browning you were able to get with what appears to be an aluminum pan. However you did it, it looks fine. Welcome to the forum and thanks for a great first post.
-Tony

Offline u4ea

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #721 on: February 25, 2021, 12:49:21 PM »
That looks good to me. Iím somewhat surprised at the nice browning you were able to get with what appears to be an aluminum pan. However you did it, it looks fine. Welcome to the forum and thanks for a great first post.

Thanks Tony! I baked it at 350 F for about 20 minutes on the bottom rack, I find if I bake it at  400-500 F and not on the bottom rack the middle is still doughy and not cooked enough. BTW, it was an aluminum pan but I just bought a steel pan unfortunately it's steel colored and not blue. Are there any more Loui's fans out there looking for the "Loui's holy grail" ?
Looking forward to other Detroit style pizza connoisseurs posts.  :chef:
Have a great day!
u4ea

Online apizza

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #722 on: February 25, 2021, 01:09:21 PM »
That looks good to me. Iím somewhat surprised at the nice browning you were able to get with what appears to be an aluminum pan. However you did it, it looks fine. Welcome to the forum and thanks for a great first post.
I have a couple of pans that look like aluminum but are actually aluminized steel. Their results are much better than all aluminum, more like the pictures.  u4ea does a magnet stick to your pan?
Marty

Offline u4ea

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #723 on: February 25, 2021, 01:38:05 PM »
Yes it does!
I thought it was aluminum, but it's at least partially iron/steel!
Great catch Marty!
Who knew?
 :o

Offline wilson502

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #724 on: May 16, 2022, 05:32:17 PM »
I have a more general question. I noticed some places will cook the sauce/heat the sauce and put it on the pizza after the pizza is baked with no sauce on it. Is there a meaningful difference to cooking/heating the sauce separately vs putting it on top of the cheese and cooking it with the pizza?

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Offline HansB

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #725 on: May 16, 2022, 06:43:17 PM »
Your preference. Buddy's originally put the cooked sauce on the pizza post bake and still does. Detroit Style Pizza Company does too. Cloverleaf and Loui's sauce before bake. I mostly sauce before bake.

Try both and see what you prefer.
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"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline 2_Ton_Tony

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #726 on: June 17, 2022, 09:28:56 AM »
I grew up about a mile from the original Detroit Buddy's. Although IMO it was the best pizza in town then, they have faded...Como's in Ferndale is knocking out the best Detroit style pizza for me now. A while back I transcribed this recipe from Cook's Country on PBS, Buddy's gave them access to their kitchen and it really comes out nice IF you use brick cheese. Don't be afraid to let the edges get very well done, I have my best result's with the convection oven on and a full fifteen minutes. I put pepperoni on the dough first and then often add some on top after the sauce stripes go on. Watch your rising dough closely, I have had it rise in as fast as an hour and sometimes two hours depending on your room temp. I use a hard anodized aluminum pan with sloped edges and it always pops right out after letting the finished pizza rest as noted. I also have always used bread flour although my next attempt will be with Caputo 00.  Enjoy!

Buddyís pizza recipe from Cookís Country
https://www.cookscountry.com/videos/3971-detroit-style-pizza



Sauce:
1 cup of crushed tomatoes
1 tbs fresh chopped basil
1 tbs olive oil
1 clove of chopped fresh garlic
1 tsp dried oregano
1 tsp dried basil
Ĺ tsp sugar
Ĺ tsp black pepper
ľ tsp salt

Dough:
Prepare the nonstick 9x13 baking pan by adding 1 tbs of olive oil and brushing it up the sides and into the corners.
2 ľ cups of all purpose flour
1 Ĺ tsp sugar
1 Ĺ tsp rapid-rise yeast
Mix these ingredients with a whisk, then add them to a mixer on low speed with a dough hook attachment for two minutes after adding 1 cup of room temp water. Cover the mixer bowl with plastic wrap and let the dough sit for ten minutes. This is an important step for the autolyse/resting period before kneading. I had to scrape down the sides of the bowl while mixing the dough to get it all combined.
After letting it rest add ĺ tsp of salt and knead it in the mixer on medium speed for 8 minutes, if you notice that the dough is not cleaning the sides of the bowl after a few minutes of kneading you can slowly add up to a tablespoon of flour until it firms up.
Set the finished dough into the baking pan for 15 minutes, covered with plastic wrap.
 After the rest, dip your fingertips into olive oil and press the dough out evenly in the pan. If you canít get it into the corners donít worry, after the long rise itíll fill them.
Wrap the pan with plastic again and let the dough rise for 2-3 hours until it has tripled in size. If itís in a warm environment keep an eye on it, itíll rise more quickly. Preheat your oven to 500 degrees with the rack in a lower position.
Add 2 Ĺ cups of shredded cheese ( I use one pound of brick cheese shredded) across the entire surface of the dough and be sure to get it up to the edges of the pan and corners. This will be important for having crispy edges after baking. (brick cheese is best, although Monterey Jack is suitable.)  Add the sauce as shown in the video and then follow with your favorite toppings. If you use pepperoni place it directly on top of the dough under the cheese, all other ingredients go on top.
Bake it for 15 minutes at 500 degrees F; I used the convection setting to ensure even baking although if you donít have that setting you can rotate the pizza halfway through the baking process to ensure even cooking. A few extra minutes of baking time will give you and more crispy pizza. If you use convection, 15 minutes will be perfect
After removing the pizza from the oven make sure to leave it in the pan to set for at least five minutes, then use a knife to be sure that the edges arenít stuck on the sides. Use a spatula to help lift the pizza onto a cutting board for slicing.




« Last Edit: June 17, 2022, 09:51:55 AM by 2_Ton_Tony »

Offline Longs

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Re: "Detroit Style" - Buddy's or Shield's
« Reply #727 on: June 17, 2022, 01:00:05 PM »
The America's Test Kitchen recipe is (almost) the one I use for Detroit style pizza.  I modified it just a bit. My dough is very basically a copy of the America's Test Kitchen version although I don't usually use a stand mixer.  I worked at Whirlpool for a few months shy of 30 yrs and bought a heavy duty Kitchenaid stand mixer 20 yrs ago just for making pizza dough.  Mine got lots of use for many years and still works just fine but now I tend to just do no-knead doughs with maybe 1/3 the amount of yeast and let it cold ferment in the refrigerator for 48-72 hours before letting it get back up to room temp and panning it.  Now my wife actually uses the stand mixer more than I do.

I also use a different pan, just an el-cheapo $6 Walmart baking pan with lid. The plastic lid helps keep my dough from drying out as it rises in the pan.  It works just fine and is very easy to clean afterwards. 

I think I have mentioned it here before but I lived in Michigan all my life until I was 64 yrs old and I had never heard of Detroit style pizza until the America's Test Kitchen episode.  Of course, I lived on the Southwest-side of the state about a mile and 1/2 from Lake Michigan and that area is heavily influenced by being much closer to Chicago.  But even Chicago deep-dish was nothing I ran across in my area.  It was mostly typical New York style pizza. 

I never looked for Wisconsin brick cheese back when I lived in SW Michigan but it might not be difficult to find there, I'm just not sure.  I live in South Carolina now and, like America's Test Kitchen, Monterrey Jack cheese is the best I can do here.  I like it just fine and often use it now instead of mozzarella even when I make New York "style" pizzas at home.  I like the more tangy taste of Monterrey Jack a lot better than any of the mozzarella I have tried here in S.C.  I do tend to keep 8-ounce blocks of both on-hand but I am becoming less impressed with mozzarella as time goes on.  I usually add some thinly sliced onion, hot Italian sausage and pepperoni to my Detroiters, too.....and on special request from several of my wife's girlfriend....pineapple.  I don't use pineapple often but I do like it sometimes.   


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