Too much dough, pepperoni on the edges, under the cheese and on top and extra cheese. Just overall too much. It was a successful attempt. From grabbing the flour to out of the oven in 90 minutes.

Cost per person $2.20

"Too much" sounds right for Detroit style.

As a Chicagoan, I have strong opinions on pizza and now you're gonna hear 'em:

Looks delicious. All styles of pizza are awesome. The world is big enough for all of them.

Thank you for your time.

The assignment was basically "pizza, but too much"

That looks delicious. Way better than the one I had for lunch.

I love this comment so much

Yeah, I wish more people knew about detroit style, I love the crispy crust, but I'm not starting any fights over NY or Chicago pizzas. Pizza is pizza and bad pizza is better than no pizza.

Looks great! I don't see the red top, but otherwise sounds/looks like the Detroit style I love!

Except Altoona style pizza (NSFL)

My problem with Detroit style is the dough to sauce ratio is way off. But I'm the kind of guy who likes something to go with my sauce, not the other way around lol.

Looks like a solid attempt but it's missing some sauce lines on top (I know not everyone does it that way but my Detroit native relatives have chewed me out for it saying "that's not how Buddy's does it!")

Not all.

Domino's?

If I do this again I'd probably use about half the dough.

I can't abide sauce on top of the cheese.

It's hard to tell from the pic but it looks spot on for Detroit style. 1.5" or thicker for the baked crust

That's what it was. The same amount of dough I would normally use for two 12 inch rounds stuffed into a 9x9 pan. A little less than twice the cheese I would use on two pizzas too.

I mean, if it was too much in every respect, just cut the slices in half and you’re doing alright.

something something not from detroit, something something sparkling pizza.

I would say too much dough, too. But, sounds like you balanced it off with toppings, so it's all good.

I always forget what this shit is and then I click the link EVERY TIME.

Oh fuck that's shit

It's as if a calzone wanted to be a classic mcdonalds apple pie.

I had some "Chicago deepdish" in Calgary.

I've never been outside the airport in Chicago. I've never had real Chicago pizza. But this was f'n gorgeous.

Yo, what the fuck?

Too much indeed but man sometimes pizza is about the decadence. This looks really good even if it would tangle my bowels into a gluten induced knot.

What was your dough hydration? Hard to tell with the cheese covering but it looks like either too much dough or not enough water. If you reference Buddys or Michigan and Trumbull the height is a good bit lower.

Pepps are a beauty and I would absolutely eat this.

For those who don’t know Neapolitan and Detroit style doughs are significantly different, to the point where a lot of shops in the D don’t bother serving both styles.

NY is so elitist about pizza that it polarizes the conversation into "NY style vs the rest" which is just disingenuous. There are great regional pizza variations all over. Except Altoona.

I started with 360 grams of flour and 295 grams of water and kept adding flour as needed while kneading for 8 minutes. Depending on conditions this may, in some cases, get up to 480 grams of flour. But, on average that puts me at 71% hydration.

Because I had a class with sheriff's office starting in just over 2 hours from start I was only able to do one quick (86°f) rise on the dough.

It's not the portion size, it's the ratios. The crust is thicker than most focaccia. Because of the extra pepperoni it's definitely got some extra saltines in each bite.

Sounds solid. Probably just less dough next time.

Again would eat for sure and enjoy following your creations!

Definitely less dough next time.

Haha! No, just a crappy frozen one we keep on hand for days when we need something easy for lunch. Probably means we need to buy some groceries.

Greek-style for me, which is all over Michigan/New England.

But it does look good, I would have to pop the belt off after that pizza.

Before I got my pizza making process down I'd stock some cheese freezer pizzas and use whatever leftovers I had laying around for toppings.

They were convenient for when I was too tired to cook. But because I don't buy them anymore I am generally left with PB&J as my only alternative.

Pro tip: "real Chicago pizza" ≠ "Chicago deepdish". If you ask someone from Chicago if they want pizza, they will be picturing this. If you want deep dish pizza, you call it "deep dish".

What about pressure cooker pizza?

Most Detroit style I've had has at least been really crispy, and the dough is light. New York "Sicilian" pizza, on the other hand, can sometimes be too bready for me

Detroit pizza (for good reason) also seems to have been trendy for the past 5 or so years, and I run into a lot of places that make really maximalist Detroit pizza.

What size pan? I probably use like 300 grams of flour for enough dough to go in a 9"*13" pan for Detroit style.

I also hate to say it, but it's always better if you have the time to let the dough ferment overnight. I think there are some hacks like using some beer in place of water to get more fermented flavor, but I've never done that.

I wish my body hadn't declared war on gluten; this looks amazing and I want it (and no gluten-free flour to be found in rural Japan and little success for applications like this trying with rice flour and xanthum gum and other things).

Detroit pan pizza is the easiest type of pizza to make really well in a regular home oven, too. There are so many styles that rely on a oven thats way hotter than a home oven and/or confident ability to handle thin, high hydration dough.

Beautiful!

This was a 9x9 pan. I use them in my pantry cabinet so that I can easily slide whole collections of things in and out without digging or trying to pull things over other things. I just grabbed an empty one and washed it.

Yeah. I really didn't have time for a full fermentation.

Except Altoona.

googles

From wikipedia:

The definitive characteristics of Altoona-style pizza are a Sicilian-style pizza dough, tomato sauce, sliced green bell pepper, salami, a topping of American cheese and pizzas cut into squares instead of wedges

Yeah that american cheese bit is really killing it.

I would not want to clean out any of my 5 pressure cookers/canners if there was a pizza in them.

I don’t like peanuts so my standby is cereal or toast. I’m so lazy!

Toast with what?

I've definitely had worse

Were you able to find Brick cheese?

Truly a great example from which to explore the limits of tolerance - what they are and what they should be - and the depths to which humans can fall when all mechanisms of self-goverance fail.