Detroit Style Pepperoni Pizza

Detroit Style Pepperoni Pizza




Detroit Style Pizza might be Chef Tom’s new favorite kind of pizza. Baked in a rectangular pan with the sauce on top and cheese that goes all the way along the edges, this pizza features two kinds of pepperoni as well as provolone, mozzarella and Monterey Jack cheese. With an unbeatable texture and mix of flavors, this is how you celebrate #NationalPizzaWeek

► FULL RECIPE: (https://www.atbbq.com/thesauce/detroit-style-pepperoni-pizza)
RECIPE COOKED ON: (https://www.atbbq.com/grills-and-smok…)
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**PRODUCTS FEATURED **
ANTIMO CAPUTO “00” PIZZA FLOUR: https://bit.ly/3XaxT2k
JACOBSEN SALT CO. BLACK GARLIC SALT: https://bit.ly/3ExhcGv
SAICA SICILIAN EXTRA VIRGIN OLIVE OIL: https://bit.ly/3XeK0ew
LODGE BAKEWARE 9″ X 13″ CAST IRON CASSEROLE DISH: https://bit.ly/3Oa06CJ
LODGE 6-QUART ENAMELED CAST IRON DUTCH OVEN: https://bit.ly/3X1M4qK
CATTLEMAN’S GRILL ITALIANO SEASONING: https://bit.ly/3vNW3Vt
CIAO DOP CERTIFIED SAN MARZANO TOMATOES:
YODER SMOKERS WOOD FIRED OVEN: https://bit.ly/3eyRrMZ
ATBBQ PAN & JERKY RACK: https://bit.ly/3FtovPR
CATTLEMAN’S GRILL PIT FIRE HOT SAUCE: https://bit.ly/3OoA8M2

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00:00 Introduction of the recipe
00:53 Making the dough
03:50 Transfer the dough to let it rise
04:49 Move the dough to the pan
06:29 Make the red sauce
09:41 Put together the pizza
12:43 Move the pizza to the Wood-Fired Ove
14:09 Remove the pizza from the pan
15:06 Grab a taste

Detroit Style Pepperoni Pizza

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31 replies
  1. Timothy Howes
    Timothy Howes says:

    OMG!! Great video. Chef Tom is my favorite and his channel is incredible. I have used so many of his recipes and they come out do good. His instructions are perfect, he makes me look good to my family and friends, they think I know what I’m doing 😂

    Reply
  2. Abelardo
    Abelardo says:

    as a New Yorker, I nearly raged when I heard someone put Lions Tigers and Squares near the top of their pizza list. Then I went and tried it. God knows how many times we went out to eat Detroit pizza and came home with 5 boxes more to stuff in the freezer

    Reply
  3. DukeTrout
    DukeTrout says:

    Beautiful work, Chef Tom. Especially the part at the beginning recognizing that Detroit-style pizza is unique. One tip: let the dough rise for a while in the pan. Buddy’s may be 3/4” thick, but a lot of the smaller Detroit-style pizza places push 1” to 1.25” thickness with that second rise & rest.

    Reply
  4. Mes Rws
    Mes Rws says:

    What ashame, watching this at 9pm at night but can't have it NOW. Thank God at least I have made it a while ago and just remembered I froze a couple slices!

    Reply
  5. Harry Langdon
    Harry Langdon says:

    I am 50 yrs old, born n raised in Mi. That said, I have never once seen Anyone in or out of Detroit doing anything near this style. In fact, most of us dislike it. Just saying lol

    Reply
  6. Big Mike
    Big Mike says:

    Chef Tom, love your channel! I have used many of your recipes from chicken to turkeys. I have many of your seasonings. I’ve lived in Michigan all my life and I live 4 miles from a buddies pizza which is considered the holy grail of detroit style pizza. Yours looked mouth watering. I have worked in 4 different pizzerias growing up. All have which made deep dish Detroit style. I make many Detroit style at home on my Kamado Joe, I just ordered a new black stone pizza oven to test the deep dish detroit style. Anyway, the cheese should be 75% Wisconsin brick and the other 25% mozzarella. We definitely use lots of olive oil, you are correct on that. Those small pepperoni are the key. Not hating just wanted to show you some love! Keep up the great videos! Much love from Michigan! 🍕

    Reply
  7. Blue Piggy
    Blue Piggy says:

    I would like to add that muenster cheese would be a great sub as well for brick. I grew up on WI brick and muenster is very similar is flavor and texture to a mild brick. As this video began, my main thought was, "did Tom actually get some brick cheese for this?" Looks ridiculous……

    Reply

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