Test cook Bryan Roof makes host Julia Collin Davison a regional favorite—Detroit-Style Pizza.
Get the recipe for Detroit-Style Pizza:
Buy our winning stand mixer:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
24 Comments
Leave a Reply
You must be logged in to post a comment.
That looks great, but it’s better with the pepperoni, the kind the forms grease cups
Excellent.! I just bought my first Detroit pizza…. Now.. I'll be making it on my own…. WONDERFUL!
When it comes to food I am a purist so I order brick cheese in 6 lb loafs and vacuum packed 12 ounce pieces and freeze them for pizza. I also freeze the excess sauce so that I don't have to make it every time as well. In my opinion the best substitute isn't Monteray Jack or that horrid concoction of mozzarella and feta I have seen elsewhere. I say use farmers cheese or Muenster. Brick cheese taste just like farmers cheese and is the same thing just pressed into bricks. Muenster is the closest in taste and texture after farmers cheese. It melts the same way as muenster too. I would use a bit more oil for the crust and recommend a pizza stone or a steel.
Please give measurements in grams. Using cups is just plain stupid.
Buddy’s is good but everyone I know actually prefers JETS .
You forgot the pepperoni. It goes UNDER the cheese.
This is my favorite dough. We get this from Jets Pizza in Knoxville TN. This is the best.
We have tried several detroit style doughs and THIS IS IT!!!! Tyvm. Finally. We use whole milk mozzarella.
dude. mad respect. take off your rings no shade, but gold is soft.
How do I get the recipe????
Buddys is my favorite pizza!
I really wish Americans would use proper weights and measures… a cup is not a measure of anything. Grams, ounces, pounds, kilos are weights and measures.
Yum. I think an herbed crust would be even better.
That’s right. That’s right. That’s right!
Dominoes will do just fine. I’m far too lazy for all this.
@3:07 she says "that is an autolyse" usually you would not have added the yeast yet. At least that's what I was taught, autolyse is usually just flour and water mix and let it autolyse for the time period you wish. Maybe I'm wrong though. Pizza looks like it came out great.
Recipe should be by weight in grams. Much easier to adjust later
YESSSSS! Detroit Favorite great pizza will absolutely give your recipe a whirl lol Detroit Mamma
Wow. Impressive
Why don’t you weigh the ingredients, instead of measuring them. It’s more precise. You are professionals, put both metric and US measurements.
Metal utensils on a non stick pan. Noooooooooooooooooooooooooooooooooooooooooooooo.
Excellent recipe! I have access to Brick cheese so used it. Definitely will make again
What!? No onion, bell pepper, sliced tomato, pepperoni? My eyes are tearing up. Nonetheless — yum!
I had been doing this recipe for some times now and every time it's comes as delicious as it looks, simply the best!