Alright, today I’m taking on New York-style and Detroit-style pizza, and let’s be real—there’s a good chance things won’t go perfectly. But that’s half the fun, right? I’ll be making everything from a classic NY cheese slice to chicken bacon ranch pies, so grab a snack, and let’s see how this all turns out!
Highlights:
00:00 – Getting started & dough stretching basics
00:39 – Why working the edges of the dough is key
01:12 – Hydration, thickness, and avoiding thin spots
02:05 – Measuring out the perfect pizza size
03:11 – Sauce secrets: the swirl effect and why it matters
05:30 – Cheese talk: less is more for New York-style
07:09 – Prepping for chicken bacon ranch & pesto pizzas
08:57 – Why even ingredient distribution is a game-changer
10:24 – Olive oil vs. Crisco: does it really matter?
12:57 – Building a Detroit-style pizza step by step
14:50 – Getting that perfect bake without burning it
16:59 – Final thoughts & what I’d do differently next time
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Topics:
#PizzaMaking #HomemadePizza #NYStylePizza #DetroitPizza #PizzaRecipe #FoodExperiments #CookingAtHome #PizzaLover #DoughStretching #PizzaTips
#CortoOil #Corto #ooni #OoniOven
