Outdoor Detroit Pizza with Gozney Oven
A video on YouTube. In Cooking, a Krater category.
Watch on YouTubeSummary by Krater
Martin demonstrates how to make a Detroit-style pizza in an outdoor pizza oven, covering dough mixing, multiple folding stages, layering mozzarella and pizza sauce, parbaking, and the final bake.
From the video
Answers: How do you make Detroit-style pizza in an outdoor pizza oven?
- Detroit-style pizza dough
- Pizza dough folding techniques
- Baking Detroit-style pizza in an outdoor pizza oven
- Cheese wall technique for Detroit pizza
Ingredients
- 2 cups (240 g) bread flour
- 1 teaspoon (6 g) salt
- 1/2 teaspoon instant yeast
- 3/4 cup (170 g) water
- 48 g (divided: 24 g in dough, 24 g in pan) olive oil
- 1 1/3 cups (150 g) whole or part-skim mozzarella
- 1/2 cup (113 g) pizza sauce
- parmesan
What it concludes
- Using bread flour provides a firm, strong, and powered base that helps achieve a high rise and pillowy aspect in the dough.
- Doing bowl folds over multiple intervals of 15 minutes provides organizational steps to support and strengthen the dough's elastic structure.
- Parbaking the dough in the oven for about two minutes without toppings gives the dough a chance to rise before adding cheese and sauce.
- Baking the pizza in the low to medium zone of the oven (around 550°F to 650°F) prevents the crust from burning while allowing the cheese wall to get crispy.
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