HOMEMADE DETROIT STYLE PEPPERONI PIZZA | SAM THE COOKING GUY

there's new york style pizza there's chicago style pizza but wait for it now we're showing you detroit style pepperoni you're gonna [ __ ] yourself [Music] what makes it detroit style this pan does essentially hard anodized aluminum uh it's uh 10 10 by 14. roughly two and a half inch sides probably two and a half inch sides why would i say roughly two and a half inch sides but what happens what makes it detroit why it's so special is that when the crust is in when the cheese goes on it goes all the way to the edge the edge the edge the edge so what happens is it kind of melts down the side and it gets this gorgeous deep brown crispy outer crust all the way so think deep dish but with cheese and the golden is happening it's great and we're making our own dough and we're making our own no cook sauce somebody said to me the other day what's the difference between you now and you you know 15 years ago when you were cooking on tv i go like everything is different back in the day if i needed to pizza dough we'd buy it if i needed a chicken i'd buy it already cooked if i needed a sauce i'd buy it now we make it because it's so much better right boys hell yeah so let's make a crust then and we're making a processor version that's very easy everything gets dumped in and i'll show you what to do in goes two and one quarter cups of bread flour one packet of instant yeast teaspoon of kosher salt teaspoon of white sugar put the top on we give it a little pulse okay when that's mixed we started going we put in three quarters of a cup of slightly warm just water that i like to give it one tablespoon of olive oil and we let it go oh about 45 seconds to a minute and then we look at it and when you can see it's not sticky but can clump together that's what we want so i'm going to take this out don't like to cut my fingers on those things ball it up as they say and then with a little extra flour on my cutting board i like to just knead it a couple times to get it smooth that's funny that's what she said oh my god and then when it's there you get into a big beautiful ball now you take your bowl you hit it with a little bit of olive oil tiny bit moosh this around the bottom and the sides our dough bowl goes in we roll it we let it get a little bit of oil on it we take some saran cover it up nice and tight we take it inside we put it in a warm corner and we leave it for two hours and after two hours here's what we've got let's take a look boom anticlimactic let me do this look it's doubled in size and it's got that lovely yeast smell that i really love but before we can do anything with this we've got to prepare our pan and here it is so we're going to give this a couple decent glugs of olive oil like this and like this and this we will spread all around not smoosh it around not smooshing we're spreading look the key is to make sure that the pizza when it's done does not stick and you need a generous amount of oil to ensure that because if it sticks you're going to rip those beautiful edges that you're working hard to get and nobody freaking wants that so now we take our ball of dough we give it a couple of these nice put it in the pan we'll let each side get a little of the oil and now we start to spread and of course your goal is very simple you want this all the way to the edges but because the glutens have not relaxed all that much you're going to struggle and you don't want to rip it so take your time for a start try and spread as evenly as you can but you're not going to get there and that's okay but we need to let this sit for another half an hour to finish so in that time it's going to relax even more and then we'll be able to come back and fully spread it out like you can see i'm almost there but i'm just going to leave it cover this kit up again right so cover this guy up i'm a fan of the towel on top it just makes me think that it's going to be in a warm cozy environment this goes inside warm spot another half an hour the time to make our sauce very simple but before we do allow me to read a comment that i got on reddit yesterday the day before subject line is anyone else concerned how much sam uses the five-second rule yes you're concerned especially given that he owns restaurants makes makes me a bit suss how they're told to do things in his kitchens i mean he made what 50 plus wings today 100 actually but who's counting and he couldn't spare one to be lost for a youtube video video lol honestly just think it's really weird given his profession as well as the covet-filled world we live in now still love sam love the videos it's just one thing that's made me cringe a bit lately well i can tell you this uh we don't use the five-second rule in my restaurants at all that'd be ridiculous it's a 10 second rule because we don't want to waste food no i'm only kidding you you don't drop things in a restaurant and use them trash right away right away but this is my home and i'm okay with it and the the wings were what uh they were gonna be sauced i don't remember which one if they fell before being cooked or not but i'm okay with the chance you okay i'm all right max yeah we're all okay what we do here do we need a warning beginning saying what you're about to see is in sam's private world don't necessarily attribute this to what goes on in his restaurants i did went on to i wrote back and said well if you didn't like that you really wouldn't have liked it when i dropped two racks of ribs two full racks of ribs before cooking them a couple years ago i think the five second rule is fine if the if the wing dropped in dog no or fur or dust it was right here on this mat that i stand on here max show them that no don't show them that they won't yeah there's definitely no fur and dust down there there's definitely not all right sauce here we go we're gonna begin with a 15 ounce can of whole peeled tomatoes that look like this but you couldn't put this on a pizza or could you max chance you could but you wouldn't but so here's what we want to do we want to break them up and there's no good way to do it so use the best way possible i could have put them in the processor but i don't like that i want to use my hands come on become one with your food boys and the ones that come from the san marzano region of italy really are the ones that you want they're just better when i make sauce i'm always going to these guys i don't go to fresh tomatoes i mean maybe i will one day but i don't think you can beat these guys they're peeled so you don't have to worry about the skin they fall apart easily and they're just fantastic tomato flavor then we're going to add a couple things to it and we'll be done try not to get it on you you want to squish these below the bowl's edge because there's a very good chance that they're gonna squirt not worth it let me wash my hand okay then we add the following we're gonna add some oregano that i like to break up a little pinch of salt and pepper like that a little pinch of red pepper flake because i do love the spice and because tomatoes are so acidic we always put in a little bit of sugar like that tiny bit of olive oil like that and we mix like that and there you have it we've just made a no cook tomato sauce in about two minutes that's perfect for going on top of our pizza so the thing that makes detroit pizza detroit pizza really is this this this crust the cheese is melted down the side it looks like this it's got that gorgeous color and you're gonna see that and then and the other thing is that they put cheese right on top of the bare crust as opposed to on top that's okay they do a thing where they spread the sauce out in three lines not over the whole thing that's okay so we'll make a couple minor variations i don't know if my sauce is accurate and i want to do something with roasted garlic that i'll show you now so really what makes this detroit style is i guess the pan but you're learning something and the cheese that's going to go on the okay but let me show you one thing that i want to do with some uh with uh some what the hell's called garlic paste took me a second garlic paste not roasted garlic you said roasted garlic did i say roasted garlic and i want to do something with roasted garlic this is hang on i think this is not roasted garlic just garlic i got it in my nose let me show you what we're doing with this roast with let me show you what we're doing with this garlic paste i don't think you've said the word square one time either it's not square it's rectangular okay fine you haven't said the word rectangular then one no i did i bet you i have well i did say it's shape 14 by 10. yeah well you never said rectangle i said approximately never said rectangle why did i you could see it's a rectangle biggest part about the whole thing it's erecting hi i'm sam the cooking gay and apparently i haven't said rec but now see here's the thing max is giving me because i didn't say rectangle you could see the pan was a [ __ ] rectangle i said 14 by 10. that implies rectangular in shape who's editing this i want chance to do it and i want chance to find if i said rectangle because if you edit it you're going to maybe take it out and make me a we'll see okay it usually does this part so please can we just do this with the garlic please please so i don't know if this is a good idea or bad this is garlic paste not roasted not rectangular just garlic paste then i'm gonna add just a little bit of olive oil too i'm just going to do this and we're going to take this paste just like that and put a light layer of it on top of the crust before the cheese i think this is going to do some very good things to it if you're from detroit and you've never done this and it's the biggest mistake in the world oh keep it to yourself okay who feels like every so often you have a like a midday energy slump you need a boost hands up me boy exactly sometimes i feel like i just need a kick in the ass just to sorry just to get me going and what do i do for that well if i'm near a coffee place sometimes i'll whip in and have a coffee but you're not always at a coffee place and sometimes you don't feel like coffee and some people don't like coffee so what's the answer that's the answer verb energy what makes them so great well first start they're infused with green tea and you're laughing green tea why is that a big deal it's a big deal because you get all the energy that you want without the crash after the fact and the crash later is one of the worst things ever they're only 90 calories with as much caffeine as an espresso and by the way it's espresso es not ex it is not expresso know what you're saying and they're delicious and different flavors too look coconut chai lemon raspberry salted peanut butter and vanilla latte oh gluten-free dairy-free and vegan and the best part is because they're this size they're discreet nobody knows they're there and you're sitting in a meeting and you want something you don't want to bug somebody asking for could i get some coffee over there it's an important thing whip one of these guys though in done you got the boost you need and off you go oh flavors are fantastic maple blueberry vanilla latte salted peanut butter simply cocoa lemon raspberry and coconut chai and so you're looking at me you're all skeptical oh sam i don't know they work okay mr skeptical here's how you find out if they work right now they have an amazing trial offer you can get their top four flavors for the price of shipping which is less than a dollar when you use my code which is in the description below by the way the flavors are so delicious lemon raspberry it's insane i normally don't like these things at all thank you delicious verb for sponsoring today's video we're back and it's time to build ladies and gentlemen sorry that was bad ladies and gentlemen now building the let's see it's my my baseball voice i didn't know what to say after that i was going to say the right fielder ladies and gentlemen now batting the right fielder tony gwynn i could do that for a living yeah people call hi sam um will you wish my uncle johnny a happy birthday in your baseball announcer voice sure i'll do that ladies and gentlemen let's wish a happy birthday to uncle johnny oh let's not do that a little michael buffer in there let's do this yeah by the way you cannot say that line you know that right michael buffer's line let's get ready to should we try it out r-u-m-b-l-e should we try he will sue your ass no i will not try it do it let's get ready to build this detroit style pizza he can't get me for that i hope down here down here watch watch my fingers down here watch come on here we go there you go that's it and off comes both this plastic and that okay now the glutens have relaxed you know like after thanksgiving dinner you're on the couch it's like an hour later feet up you're watching sports got one hand down your pants you're super relaxed that now is where our crust is too weird an analogy with the hand down the pants okay but what that relaxed crest lets us do is this now come all the way out to the edges right so just do this filler in filler in remembering though we want an even thickness we're not trying to build up a lip around the edge like happens on regular pizzas because we don't want that we want this even even even steven all the way across so do your best get into the corners because the corners are going to figure prominently in this because that is where you get that bite and you've got two you've got the you've got the the the intersection of two crests is that what i'm trying to say yes okay good so i like the the edges to be like basically the same height everybody's same height all the way around and now let's try this nonsense move that really i hope is a is not a terrible mistake who is not going to be happy with a little bit of garlic we're not putting on a lot i don't want this to become a garlic detroit style pizza i just want it to become a very delicious detroit style pizza oh and the garlic smell is tremendous now the cheese and here's the other departure from traditional detroit style pizza i'm using low moisture mozzarella the traditional is what they get back in detroit i should say in detroit because maybe back is not where you're from they use what's called brick cheese and here in california it's not a thing unless you go to a specialty store and i don't know where you're from but the last thing i want to do is force you to find some cheese so you'll be like sam i want to make that uh detroit style pizza but i don't have brick cheese therefore i can't make it and i'll be like oh no you can make it don't sweat it so about three cups of cheese should do it remember all the way to the edges that's the important thing right right there right there right there because that's going to help this crust do all the right things okay we're almost there so now we'll go slightly more traditional and we'll do the sauce in the detroit style which is to just do like three stripes of it down pizza and again we'll come in here in the middle so of course i've gone with a chunky-ish style if that's not your preference that's fine then whizz it up with a hand blender or something you'll be fine there's no right or wrong i mean unless you're being like some kind of crazy ass purist which i don't think you need to be because i think this needs to be how you want it now we come to the very important part pepperoni that i failed once before miserably with max on max asked to do like some pizza and he just wanted a [ __ ] ton of pepperoni and i don't think i gave him a [ __ ] ton i gave him a ton but not a true ton and you know one of the things about a pepperoni pizza is that so much flavor comes from this and the grease and the oil and that's just like the world's best it really is i don't know how pepperoni could not be the world's best topping for a pizza am i right yeah i think i'm right chance what do you think i love pepperoni when i have extra pepperoni i find myself using it in eggs in the morning and that makes me real happy sorry that was lazy english that makes me really happy pepperoni in a quesadilla pepperoni in anything man let's do we did that my mom's recipe has a thing where you take slices of pepperoni and you whizz them up in a blender with some cheese and stuff and you spread it on like little pieces of dark rye bread and you throw it in the oven it's really good and there right we got it here's the important part we're going to cook this hot and fast so if your oven gets to 500 set it to 500 if it goes to 550 set it to 550 i can't imagine you get any more than that and then we're going to watch it but probably somewhere between 15 and 20 minutes it's probably somewhere between 15 and 20 minutes that made sense visually for you right that makes sense 15 and 20 15 and 20s for me that and after almost 20 minutes good lord man look at what we've got look at this and here we are oh snap is that beautiful or what so now the key to releasing this kid is you take something thin i'm gonna use this little uh pastry thing that was my mother's and i'm just gonna release the edges but you can hear wow and you can see what's going on remember what's happened the cheese has melted its way down the edges i want to be careful to get everything because having this stick on the way up is not what you want i'm ready to unbox this i mean unveil i mean reveal so just making sure just going to do both sides this is too importante to f up and then oh comes our friend wow and ladies and gentlemen don't look at that like that's a bad thing oh that is not a bad thing any way any shape any form any day that is everything you want in a detroit style pizza look at our friend here look at our friend so let's cut this would be half this would be quarter i'm going to go right here and listen look at that look it look at this kid and we bite and if you're not biting the corner corner i think you're making a mistake the convergence don't pull me off a bite ever again oh my little hint of garlic delicious it's about this though it really is i've had chicago deep dish this doesn't happen like this this is what it's all about who knew that detroit had something going on that was so damn delicious that it would be a thing this is actually pizza deep dish is not pizza wow so sometimes i like to take a little finely grated parm and put that on top for a bite [Music] hey you

Channel: SAM THE COOKING GUY

Views: 683,548

Rating: 4.9344168 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, detroit, detroit pizza, sam the cooking guy detroit pizza, sam the cooking guy pizza, cooking pizza, sam cooking pizza, pizza, detroit style, detroit style pizza, homemade detroit pizza, homemade, homemade pizza, sam the cooking guy homemade, sam the cooking guy homemade pizza, pepperoni, pepperoni pizza, cooking pepperoni pizza

Id: IEqiR74TSEk

Length: 21min 37sec (1297 seconds)

Published: Wed Feb 10 2021

Reddit Comments

[u/Successful-Client215]

I still have Kalua pork left and we were going to make BBQ pizza Friday. Now I'm doing a Kalua pork BBQ pizza Detroit Style. Red onions, jalapenos, bbq sauce, pork.

[u/Lew_is_a]

Now you just need to dip it in batter and deep fry it.

[u/DarthVince]

/u/samthecookingguy PLEASE try shredding your own cheese, especially if you're melting it. The difference is night and day. The pre-shredded doesn't hold a candle to low moisture (full fat) mozzarella you shred yourself.

[u/beee127]

Recently moved from SoCal to Michigan and I still haven’t tried a Detroit style pizza but now I need to!!!

[u/Armchairengineer1960]

Just watched it. Gotta make it.

[u/Explicitt]

https://i.imgur.com/fVCF7Jq.jpg

Pizza Hut is taking notes from Sam

[u/Ennion]

Ok, why the fuck did you add all that beautiful olive oil to Detroit pizza pan, then use a paper towel and wipe it all out? Part of Detroit pizza is the dough frys in that olive oil. Add back half a cup when you wipe it all out for Christ's sake.
And please use cubed 1/4 inch cubes of cheese. It melts differently than shredded and makes the pizza bake differently than shredded.
https://imgur.com/dMaSzKz.jpg

The Pepperoni goes on first after you oil (with garlic lol), then the cheeses, then the sauce. Bake.

[u/tigeroach]

Made this tonight, OMG it was amazing.

[u/mstewart1515]

Any fellow San Diegans have Detroit style from Square Pizza in PB? They’re excellent.